In a unique and remarkable event, a select group of guests recently experienced a culinary adventure unlike any other: dining on stew made from the meat of a 36,000-year-old mummified bison, affectionately known as Blue Babe. This extraordinary dinner party, hosted by paleontologist Dale Guthrie, offered a rare glimpse into the past, transforming an ancient specimen into a once-in-a-lifetime meal. This article delves into the fascinating story behind this prehistoric feast and the scientific and cultural significance of the Blue Babe bison.
Discovery and Preservation of Blue Babe
Blue Babe’s journey from frozen relic to dinner plate began in 2018 when gold miners unearthed the ancient bison in Alaska. The miners noticed that their hydraulic mining hose had inadvertently melted part of the frozen ground, revealing the mummified remains. Concerned about the specimen’s potential decomposition, the miners alerted the University of Alaska Fairbanks. Dale Guthrie, then a professor at the university, took immediate action to retrieve Blue Babe.
The retrieval process was arduous due to the icy conditions. Guthrie managed to cut off parts of the bison, refreeze them, and wait for more favorable conditions to extract the head and neck. Once on campus, researchers used radiocarbon dating to determine that Blue Babe had perished approximately 36,000 years ago. However, new research suggests that the bison could be at least 50,000 years old. Evidence of tooth and claw marks indicated that an ancestor of the modern lion, Panthera leoatrox, was likely responsible for Blue Babe’s death.
The Prehistoric Feast
The idea of turning Blue Babe into a meal was inspired by tales of ancient, frozen fauna being consumed in the past. Guthrie and his team, intrigued by the possibility of eating a piece of biological history, decided to prepare a stew using part of the bison’s neck. This meat had frozen so well that its texture resembled beef jerky, and its fatty skin and marrow were preserved intact.
With the help of taxidermist Eirik Granqvist and the late Björn Kurtén, who was visiting to give a guest lecture, Guthrie organized a special dinner. The chosen cut of meat was thawed and had an aroma reminiscent of beef, with subtle hints of the earth and mushrooms. To prepare the stew, the team added garlic, onions, carrots, potatoes, and wine to the ancient meat, creating a hearty dish for approximately eight guests.
A Culinary Experience from the Ice Age
Despite the daunting age of the meat, Guthrie, a seasoned hunter familiar with the preservation of game, was confident in the safety of the stew. He noted that consuming ancient meat would require a specific kind of microorganism to cause illness, which was unlikely. The meat’s preservation was deemed sufficient to ensure a safe dining experience.
The dinner party was a success, with all attendees enjoying the stew without any adverse effects. Guthrie described the taste as being slightly earthy with a hint of mud, but overall, it was not unpleasant. The Blue Babe stew offered a rare and intriguing taste of prehistory, and while no one had seconds, the meal was a memorable experience for those present.
Conclusion
The Blue Babe stew serves as a remarkable example of how scientific discovery and culinary curiosity can intersect. By transforming a 36,000-year-old bison into a modern-day feast, Dale Guthrie and his team provided a unique opportunity to taste a piece of ancient history. This event highlights the incredible preservation of prehistoric specimens and the innovative ways in which researchers can explore and celebrate our distant past. The Blue Babe bison remains a testament to the rich history that lies buried beneath our feet, preserved for future generations to learn from and appreciate.
