HISTORY'S MYSTERIES: What foods did our ancestors eat?

Canadians take their food seriously. Not only do we savour and often critique every bite, but we also go to great lengths to add precise herbs, spices and sauces while using lengthy, complicated cooking techniques to produce the most delicious meal possible.

This is a far cry from our earliest ancestors who survived with the bare basics. Did pioneers simmer, saute and do reduction techniques? In fact, what did they eat in Ontario?

Quite likely, the meals varied only by incorporating coarsely ground meal cakes, stewed dried apples, preserved small fruits and berries, and potatoes and other root vegetables. But game, fish and wildfowl were abundant in most places, soon leading to a more rounded and appetizing menu.

Take plain old apples for example. The first record of established apple trees in the country was at Port Royal in 1610. Deemed the “king of fruits,” apples were first cultivated in Canada by early French settlers, with the first planted trees appearing in Nova Scotia's Annapolis Valley around 1633. Red raspberries are a summer staple across Canada. Originating in Europe, they were introduced to North America in the late 1700s and today thrive in the wilds and backyards alike.

How about I trade you some eggs for sugar or a pound of nails ... a common enough practice at local stores in Innisfil. The barter system was used before Canada's confederation, during the fur trade, and when settlers first came to the country. Many people did not have money but needed to exchange goods and services with each other in order to survive. Often, the barter system was used between neighbours and relatives, sharing farm help to thresh fields of grain, moving from farm to farm.

In wartime, governments encouraged people to plant victory gardens not only to supplement their rations but also to boost morale. They were used along with rationing stamps and cards to reduce pressure on the food supply. Besides indirectly aiding the war effort, these gardens were also considered a civil "morale booster" in that gardeners could feel empowered by their contribution of labour and rewarded by the produce grown. This made victory gardens a part of daily life on the home front.

Residents of cities, towns and villages utilized backyard spaces to plant vegetables for personal use and war effort. Organizations brought expert gardeners into the schools to get children and their families interested in gardening. In addition to gardening, homeowners were encouraged to keep hens in their yards to obtain eggs. The result was a large production of potatoes, beets, cabbage and other useful vegetables.

My husband remembers his mother being issued ration stamps, coupons or cards, thus allowing her to obtain commodities that were in short supply or not grown on their farm. Widely used during the Second World War, ration stamps were also used to help maintain the amount of food one could hold at a time. This was so that one person would not have more food than another. Why did so many people find themselves being pulled toward the earth in a time of crisis? And what sort of effect did gardening have on them?

A new study conducted with a team of environmental and public health scholars highlighted the extent to which gardening became a coping mechanism during the early days of the pandemic. Even as COVID-19 restrictions eased, we see some real lessons for the way gardening can continue to play a role in people’s lives. Definitely there is something to be said for dirt, sweat, and tranquility. Many see gardening as a way to connect with their community and get some exercise. Maybe check out the community garden spaces available at Knock School Heritage Site (7756 10th Sideroad).

On Saturday, April 20, Innisfil Historical Society is pleased to be hosting a man who has catered to hungry people’s food needs for the majority of his life. All are welcome to hear the now-retired owner of Catering by Colin share his experiences and expertise. As well, society members will be revealing treasured family recipes, the techniques and ingredients used, all with samples following the meeting.

Curious about our group? Satisfy that curiosity this Saturday at 2 p.m. at Knock Heritage Site.