But the colonists didn't copy the local Native tradition of pounding cranberries with meat to create a protein-rich power bar called pemmican, says Robert Cox, author of Massachusetts Cranberry Culture: A History from Bog To Table—in part because the cranberry fit perfectly into their own tradition of cooking tart berries into sauce to accompany meats. As cranberry juice and craisins have grown in popularity, cranberry growers' modern bogs have kept pace with the demand; today's bogs are far more productive than the wild cranberry bogs of the past, as we discovered when we visited AD Makepeace, the largest cranberry grower in the world, to check out the future of cranberry growing.