How Whale, a Traditional Native Staple, Found Its Perfect Complement in Kimchi | Eater
"The only tribally controlled college in Alaska, located in Utqiagvik, that runs hands-on courses blending traditional subsistence knowledge with contemporary culinary practice. Its Traditional and Contemporary Native Foods Preparation class sources whale, fish, wildfowl and tundra plants from local hunters and foragers and asks students to prepare both a traditional and a modern recipe for each ingredient. During the pandemic the course pivoted to boxed ingredient kits shipped by air so distant students could participate (described as a ‘Blue Apron for niqipiaq’), and although in-person classes have resumed, the college continues to offer a distance option—supporting cultural continuity, experimentation with niqipiaq, and the idea that native food nourishes both stomach and soul." - Jennifer Fergesen
