Tundra, River & Sea to Table

By:

Tundra, River & Sea to Table

 

Before we started shopping at the store for groceries, our ancestors used to make their own materials with whatever they got from their surroundings. They didn’t have anything like what we have today. Our ancestors didn’t have any snowmobiles; instead, they used dog sleds. We are used to using boat motors but they used homemade paddles. 

Saint Mary’s is one of the schools that is lucky enough to harvest our own food for lunch by hunting and fishing. The cooks at our school cook the food that we hunt on our school relevant trips. Our Head Cook’s name is Pearlie. She has been cooking for the school for about six years and she is a well experienced Native traditional foods cook.

It’s not easy for either the hunters or the cook to make all this happen. The person that was thoughtful enough to let us bring our Native tradition, Native food, and bring culture teachings, was our Superintendent.

 

Native

 Food Nutrition

Facts

 

 

Moose                

Per Serving

Calories-29

Fats-None

Cholestrol-15mgs

Sodium-85mgs

Protein-6.0g

 

Ringed Seal

Per Serving

Calories-40

Fat-0.91g

Cholestrol-26mg

Sodium-3mg

Protein-8.05g

 

King Salmon

Per Serving

Calories-180

Fat-10.4g

Cholestrol-66mg

Sodium-47mg

Protein-20.1g

 

Chum Salmon

Per Serving

Calories-35

Fat-1g

Cholestrol-17mg

Sodium-17mg

Protein-6g

 

 

Dried Fish

Per Serving-100g

Calories-378

Cholestrol-214mg

Sodium-190mg

Protein-62g