North America's native flora and fauna formed the foundation for many modern foods, with nearly 60% of the world's food originating from species native to the American continents. The continent's diverse regions—from tropical coasts and tundras to deserts and forests—support thousands of species that underpin contemporary cuisine. Indigenous populations relied on hunting and foraging these plants and animals long before the advent of agriculture and the arrival of settlers. Many North American species became global staples and continue to define regional biomes and culinary traditions. Blueberries originated in the present-day United States and were early cultivated staples for Indigenous communities; commercial cultivation expanded later.
But long, long before the invention of barbeque sauce and sandwiches - and even agriculture, for that matter - meals were made from hunting and foraging the native flora and fauna that existed naturally all over the continent, from sea to shining sea. Today, nearly 60% of all the world's food comes from species native to the American continents, many of which come from the diverse regions in the North.
Blueberries are ubiquitous all over the world, so it's easy to forget that they first came from a specific area in the present-day United States. In fact, blueberries are one of the oldest foods in the world to be cultivated, acting as a staple food for Indigenous populations in the region. But despite their long history as a superfood long before the concept of superfoods came into existence, blueberries only started to be commerci
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