kids

This 1952 cookbook began in an Inupiaq village just 20 miles south of the Arctic Circle as part of an elementary school classroom discussion of locally available native foods for good health.  The teacher’s request for each student to “bring in a recipe or little story of how mother cooked the meat, fish, or other foods used”  resulted in this booklet. Recipes share instructions on preparing indigenous plants and wildlife, from stink weed to polar bear and whale.