We've transformed our place to be something that can host our events and practice. The table (built entirely from material scavenged from the inert waste landfill) was central to this transformation.
Robin and Audrey shared some halibut and cod with us. Here is the fish pie on the table before dinner.
Dinner Wednesday night. A poignant and pertinent series of discussions and celebration over fantastic foods. Learning, sharing, and speculating.
Marie Tozier invited the Nome team to her house for a crash course in subsistence foods. Here she is talking about fermenting practices.
Lunch at XYZ with elders Faye Ongtowasruk, Ester Bourdon and Polly Koweluk, where we discussed hunting and preserving.
The heart, liver, and gizzard came together into a sauce and served on homemade scones.
Jack's Ptarmigan course on potatoes.
Seal Oil with Black Meat and Blubber
This is Robin. He set us up with some Cod and Halibut. We're in his shop where he carves Cranes out of whale bone with electric tools. They're delicate and elegant. This is Robin. He set us up with some Cod and Halibut. We're in his shop where he carves Cranes out of whale bone with electric tools. They're delicate and elegant.
Today we were lucky enough to be invited to Marie's house. We tried all kinds of things there. This is a jar of seal oil. Eureka! Iain says it tastes like "Oceanic + Fruit".
Polar bear meat
On Tuesday we went Ptarmigan hunting with Quinn and Jared. These guys were great. Advancing on birds with their 22s cracking and chasing down the wounded in the willows.
Karen and Brian shared some caribou with us. We served this as part of our community dinner on Friday night at the XYZ Community Center.