Our Foods, Our Traditions

Like many Alaska Native cultures, food is an important part of any celebration. Historically, preserving foods for long winters was critical as was the use of available shelf-stable products. Fresh fruits and vegetables were a summertime luxury.

As part of the Qutekcak Cultural Learning Center, members shared fish drying and fish canning techniques from various ancestral groups. Each remains critical to preserving fish for use in meals through the long winter. In other sessions, we’ve learned about archaeology and how understanding the treasures left by our ancestors can help us regain our history today.

Russian Tea
1-1/2 cups sugar (or less to taste)
2 cups instant Tang orange drink
½ cup sweetened ice tea mix
½ cup sweetened lemonade mix
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
Combine all ingredients well and store in an airtight container.
For tea: Put 1 tablespoon of mix in a mug. Stir in 1 cup boiling water. Adjust amounts to taste.

Scrumptious Salmon Spread
1 pint canned salmon, drained, skin removed, flaked
½-3/4 cup mayonnaise
½ cup carrots (about 1 large or 8 mini)
½ cup onion (1/2 small or ¼ large)
½ cup celery (1 stalk)
¼ cup sour cream
salt & pepper to taste
Either finely mince all vegetable and combine with salmon, mayo & sour cream, or combine all ingredients in food processor. Season to taste with salt & pepper, or any other spices you prefer, such as garlic powder or dill week. Serve with crackers or pilot bread.