I have lived on the Pine Ridge Reservation, home to our Tanka headquarters, for a little over two weeks now and, because of back-to-back bad weather weekends, I haven't left for "the city." I've lived solely on what I can find at the only two stores here. Because I'm a label-reader, a lot of it I can't eat because of added preservatives and inflammatory ingredients.
Rapid City, SD, is about 90 miles away from the reservation. Around here, getting there isn't something you can do all the time -- especially on limited funds. And even more difficult when there are days where the snow drifts come up passed your car. So you adapt and you buy what you can locally, which isn't always a large selection. I really look forward to spring/summer when I hear there are a few farmers markets and opportunities to get fresh and local foods.
So far I've been able to stick to 95% paleo since living here and cooking meals at the office and at home as close to the "real food" model as I can. Things like grass-fed beef, certain fresh veggies and fruit, aren't easily available. However I am starting to track down possibilities for the future.
I admit I've bought a few canned veggies but mostly frozen. The stew I made with the help of our business manager, Dawn Sherman, included canned tomatoes but everything else was fresh. Our marketing specialist, Jason Stover, provided deer steaks that he had at home. Be sure to watch the video above to see what we did. Below is the finished product.
There didn't seem to be a problem finishing a bowl, either. I really appreciated it when one of our sales specialists, Donna Looks Twice, said, "I wish it smelled like this in the office every day!" while everything was cooking.
Challenges surely exist here, but I'm hopeful because there are more and more people who WANT to eat better and grow their own food. It is that kind of momentum that will change things.
2 lbs of deer steak
1 lb of ground beef
2 cups of sliced carrots
2 cups of diced celery
2 cups of diced yellow onion
4 diced potatoes
3 cans of stewed tomatoes
1 can of rotel
3 cups of water
1 bulb of garlic, diced
handful of cilantro
chili powder and sea salt to taste
Brown one pound of ground beef and slightly cook 2 pounds of deer steaks over the stove. Cut the deer steaks up to prepare them for the stew. Season both with chili powder and sea salt.
Add everything to your stock pot and cook on med to high for about 20 minutes depending on how much time you have. This will finish cooking the deer but will still be tender. Stir occasionally.