Ep 3. Revolutionary Cattle Drive

In season 12 episode 3 of A Taste of History, titled "Revolutionary Cattle Drive," host Chef Walter Staib explores the important role that cattle played during the American Revolution.

The episode begins with Chef Staib traveling to Pennsylvania to meet a group of reenactors who are preparing for a cattle drive. They plan to transport 500 cows to Valley Forge, where George Washington's troops are stationed. Chef Staib learns about the history of cattle drives during the Revolutionary War and the challenges the reenactors face as they attempt to replicate the process.

Next, Chef Staib visits a local butcher who demonstrates how to break down a whole cow into individual cuts of meat. He observes the process and asks questions about the different cuts and uses for each part. Chef Staib notes that during the Revolution, cattle were often used for more than just meat. Their hides were used for shoes and clothing, and their bones were used for tools and weapons.

The episode then shifts to Valley Forge, where Chef Staib prepares a meal using the fresh beef that has just arrived. He demonstrates how to cook beef over an open fire and how to make a traditional stew using the various cuts of meat. Chef Staib discusses the importance of food during the war and how it impacted the soldiers' morale.

Throughout the episode, Chef Staib also visits various historical sites and museums to learn more about the role of cattle during the Revolution. He discovers that cows were often used as a means of currency and bartering, and that their presence on the battlefield could have a significant impact on the outcome of a battle.

Overall, "Revolutionary Cattle Drive" is an informative and engaging episode that provides insight into the lesser-known aspects of the American Revolution. Chef Walter Staib's love of history and passion for food make him the perfect host for this educational and entertaining series.