Render One Pig


100 Years of Palouse

Culinary History

Carcasses to be butchered

The Whitman County Historical Society needs your generous contributions of recipes, food related stories and images for a book about food grown and prepared on the Palouse from the 1860s to the 1960s.


25 pounds pork, 2 ounces pepper

6 ounces salt, 2 ounces sage leaves crushed

stuff into clean hog casings

This is an example of an early recipe. We are looking for recipes of meats, side dishes, baked goods, beverages, desserts as well as home canned, salted, smoked and pickled foods as they were prepared on the farm and in the town. We are also interested in your food related pictures and stories.


The title, Render on Pig, coined by Dave Apple is a metaphor, pointing to the fact that almost everything harvested on a farm, ranch, garden and orchard by early settlers was processed and used. For example, lard was made into candles or soap  and hides used in clothing, straps, ropes and bridles.


The earliest Palouse Settlers began arriving in the 1860s. Information about work, tools, building styles, live stock, grain and hay is plentiful. However, little is known about food that settlers used and how it was prepared. We have found a few notes referring to chickens, pigs and milk cows and the importance homesteaders attached to a garden and water supply. Some early residents raised sorghum because they couldn’t afford sugar. In addition to wheat, many raised corn for flour. There are a few accounts of meats prepared and then kept in a crock in a cool cellar for a few days. There are also stories of women preparing meals for farm crews and large gatherings. Yet we have found few details as to what foods were prepared.


Palouse settlers arrived from the East and foreign countries to homestead “free land”. Many practiced traditional skills from their homelands and food preparation would not have been an exception. Immigrants came from Germany, Scandinavia and the British Isles; others from Estonia, Latvia, the Ukraine, China as well as other regions of the world. All contributed to the rich culture we have today. We want to include ethnic traditional foods and learn how these changed.

Butchering on the farm

Please send us your contributions of recipes you remember, food related stories and pictures. If you have menus or details of meals cooked for large gatherings like picnics, farm crews, wakes and early weddings please share them with us. One of our main objectives is to show the original recipe and an update of early recipes to be acceptable for modern dietary needs addressing a healthy diet.


Send recipes, stories and pictures via e-mail to Monika:

Or mail to:

Monika Kriebel

P.O. Box 361

Garfield WA 99130

Telephone: 509 635 1336


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