The story of sugar beets in Wyoming’s Big Horn Basin: Worland’s Holly Sugar factory, the irrigation that made it possible, and the workers who built it.
Tag Archives: Wyoming Food History
Wyoming Pasties: The Cornish Miner’s Hand Pie That Fueled Our Coal Towns
The Cornish pasty fed Wyoming’s coal miners for generations. Here’s the traditional beef, potato & rutabaga hand pie recipe, with the history behind it.
Wyoming’s Coffee Culture: From Cowboy to Craft
From chuckwagon “cowboy coffee” boiled over a campfire to Wyoming’s craft roasters in Sheridan, Cheyenne, Cody and Lander — one long, strong pour.
Wyoming’s Basque Food Legacy: Sheepherders, Lamb & the Food That Built the West
The Basque sheepherders who worked Wyoming’s high country brought more than flocks. They brought lamb stews, Dutch-oven bread, and a way of cooking that quietly shaped the whole West.
The Great Wyoming State Pie Debate
Wyoming doesn’t have an official state pie — but which one should it be? Chokecherry, huckleberry, rhubarb, sour cream lemon, or apple? Sean makes the case for each contender and invites Wyoming to vote.
Empire Day: Celebrating Wyoming Statehood Through Food
Wyoming became a state on July 10, 1890. Celebrate Wyoming statehood day, Empire Day, with an all-Wyoming menu — beef, bison, trout, game, and Wyoming Whiskey.
Wyoming’s German-Russian Food Legacy: Sausages, Kuchen & the Settlers Who Shaped Our Table
German-Russian settlers brought kuchen, sausage & knephla to Wyoming. Explore the Volga German food legacy of the Big Horn Basin — plus an easy kuchen recipe.
The History of Bison Ranching in Wyoming
From near-extinction to Wyoming’s ranchlands — the remarkable story of bison ranching in the Cowboy State and what it means for the food on our tables.