Our Way of Life

Photo by Bethany Sonsini Goodrich
Photo by Bethany Sonsini Goodrich
Mike Jackson offers seal (tsaa) fat cracklings, a favorite at Culture Camp
Photo by Bethany Sonsini Goodrich
Brilliant orange salmon eggs (kaháakw) are pulled from the dog salmon and saved for further processing
Photo by Bethany Sonsini Goodrich
Halibut (cháatl) are hung in the smokehouse to dry.
Photo by Bethany Sonsini Goodrich
Bree Travica and Kaylee James process seal (tsaa) meat. Seal meat is incredibly dense in iron and rich in other minerals. According to camp chefs, four oz of this meat boasts the same density of minerals as 48 hot dogs, or 24 hamburgers.
Photo by Bethany Sonsini Goodrich
Slippery dog salmon (téel') are processed by campers to smoke and dry.
Photo by Bethany Sonsini Goodrich
Culture Camp activity was calming and people were beginning to rest when this black bear (s'eek) arrived. All donations are treated with extreme respect and campers processed this gift long into the night.
Photo by Bethany Sonsini Goodrich
Slippery dog salmon (téel') are processed by campers to smoke and dry.
Photo by Bethany Sonsini Goodrich
Tavin Chilton focuses carefully on his cuts. Each slice isn’t perfect, but Culture Camp is about creating a space where participants feel safe and supported to learn by doing.
Photo by Bethany Sonsini Goodrich
Chad Ward carefully hangs braided seal intestines (tsaa naasí geidi) in the smokehouse.