Basque Sheepherding Foodways in the West

Diaspora

Herders alone with a band of sheep for months: sheep-wagon cooking, Dutch oven bread baked in the ground, beans, lamb and coffee, and the arborglyphs carved into aspens that are now the main record of it. ⚠ Recruitment ran into the 1970s under the Sheepherder Laws; the work was isolating and poorly paid, and romanticising it would misrepresent what the food was for.