The Ethics of Kelp Farming in Alaska

From food, medicine, climate mitigation and preserving Indigenous traditions, kelp is the shape shifting superhero a polluted world needs.

Kelp with sardines. National Ocean Service. CC By 2.0.

Ethereal and elusive, an unconventional forest grows in the ocean—not full of trees, but of kelp. These captivating, yet occasionally uninviting, greenish tendrils are classified as a type of brown algae that grow as coastal seaweeds; they are typically found in colder waters. In a way, the ethereal kelp borders on the mystical and magical. Kelp is a shapeshifter; a veritable phenomenon that can morph into a variety of forms. Kelp can be used as biofuel, an eco-friendly alternative to fossil fuels derived from renewable biological materials. This multi-talented algae can also be used to make utensils, soap and clothing as well as food—all manner of products people use in their daily lives. 

Beyond biofuel, food and everyday household items, the production and usage of kelp is a key debate amongst climate scientists and environmentalists alike. Farming kelp could be a solution in mitigating negative effects of climate change; it could also bolster coastal locations’ economies and positively affect the livelihoods of communities living in and around these shores. But, on the other hand, farming kelp is also fraught with bureaucratic convolutions and, in the long run, could potentially backfire and end up re-polluting oceans. In short, the implications of kelp farming are complex; they are enigmatic and double-edged, much like the kelp itself.

Alaskan Company Barnacle Foods’ Kelp Products. Josephine S. CC By 2.0.

The Eyak People of Alaska—and particularly one Dune Lankard—understand kelp farming. Lankard is the co-founder of The Eyak Preservation Council as well as the President and Founder of Native Conservancy, both of which are groups that support Alaska Native peoples’ efforts in preserving and conserving land and biodiversity on the Alaskan Coastline. People in Alaska and beyond have begun to farm kelp because of commercial, food security and climate change mitigation possibilities. And, because of its optimal climatic conditions, Alaska has become a hotspot for kelp farming.

But why is kelp—this mysterious, gangly sept of seaweed—so valuable and beneficial for the environment? For humans consuming kelp, the benefits lie within its nutritional content: kelp contains calcium, magnesium, iron, vitamin C and potassium. But, perhaps more importantly, people like Dune Lankard and fellow Alaskan kelp farmers are more concerned with kelp’s ability to mitigate climate change. Kelp’s primary ability to mitigate climate change comes from its ability to sequester carbon dioxide. You may have heard of carbon dioxide because it is a greenhouse gas. But, what you might not know, is that carbon dioxide from the atmosphere can also enter the ocean, resulting in a mechanism called ocean acidification.

pH reference scale — Ocean Acidification lowers pH. Heinrich-Böll-Stiftung. CC by 2.0.

As more carbon dioxide enters the ocean and gets absorbed, the pH of the ocean itself decreases, meaning the ocean becomes more acidic. But, this is where Kelp the superhero rushes in and saves the marine phyla. Kelp require carbon to grow because of photosynthesis—they absorb sunlight as well as carbon dioxide to produce the sugar and oxygen they need to live—and, through their uptake of carbon, they leave oceans less acidic and marine organisms more happy. Additionally, when kelp float out to sea and die, sinking deep beneath the surface of the water, their carbon sinks into the depths along with them
Perhaps it makes sense that kelp, with its bewitching appearance, could be responsible for such intricate—almost magical—climate processes. While there are over 500 species of seaweed in Alaska, the three most-commonly grown species are bull kelp, sugar kelp and ribbon kelp. Bull kelp is strong, almost proud-looking—its thick stalk beholds a sense of authority in the water. Sugar kelp, on the other hand, is more delicately enchanting—its slightly-curled, yellow blades are like rays of sunlight spattering the sea. Ribbon kelp, with its thick spine and greenish appearance, are more reminiscent of a looming forest, or the shifting of willows in the wind.

Bull kelp bulb. James St. John. CC By 2.0.

These kelp, however, represent more than just their life cycle, climate mitigation abilities and appearance. Historically, the Eyak people—located on the Copper River Delta near Cordova, Alaska—have long used kelp for food, medicine and even tools. But, through colonialism and imperialism, some of these traditions were disrupted over decades. Today, however, the Eyak and other Indigenous peoples’ kelp farming has allowed them to reclaim these traditions. Additionally, there are immense economic benefits for any employees involved in kelp farming. The fall-to-spring growth cycle of kelp, as well as the need for regular visitation and observation of kelp farms, offer both seasonal and year-round employment opportunities. The increasing amount of kelp farms subsequently increases the number of job opportunities in Alaska, bolstering the state’s economy. Although mariculture in Alaska is currently a $1.5 million dollar industry, newly awarded $45 million in grants could potentially grow it to more than $1.85 billion in 10 years. 

Kelp farming and consumption, however, is not all sunshine and rainbows. One of the most difficult aspects of kelp farming is getting started in the first place—a kelp farm requires a permit. Most states require multi-step permit application through boards of aquaculture as well as departments of fish, wildlife and game. Luckily, on average Alaska has a lower permit processing time than most states. Beyond the bureaucratic complexities of even getting started, there are also questions being raised by environmental and climate scientists about the future of kelp farming. Although—as is outlined above—kelp farming is believed to help ocean acidification through carbon sequestration, some scientists are questioning the ability for kelp to continue to sequester carbon as ocean temperatures warm as a result of climate change.
While people should be mindful of the ambiguous future of kelp farming, for now it is safe to say that the more immediate outcomes of farming are helping kelp maintain a positive reputation. Kelp—delicate and mysteriously distant—is, in actuality, an aid toward a variety of more tangible, positive outcomes. Kelp is food. Kelp is medicine. Kelp can even represent community and prosperity. Of course, kelp can also be a huge factor in sequestering carbon in a post-industrial society. But, for many people, these scientific processes can feel overwhelming or unimportant simply because they seem intangible. This is why the effects of kelp that people can really see and feel—the sense of community, the positive economic impacts and the reclamation of tradition—are something to celebrate. Despite its unconventionality and elusivity, kelp can be a superhero.


Carina Cole

Carina Cole is a Media Studies student with a Correlate in Creative Writing at Vassar College. She is an avid journalist and occasional flash fiction writer. Her passion for writing overlaps with environmentalism, feminism, social justice, and a desire to travel beyond the United States. When she’s not writing, you can find her meticulously curating playlists or picking up a paintbrush.

Alaska: The Land of the Midnight Sun

In the summertime, Alaska experiences 24-hour long daylight for months at a time.

Two people watching the Midnight Sun. Aha24. CC BY-NC 2.0.

“The Land of the Midnight Sun” is the nickname given to the state of Alaska. In certain areas of the state, the sun does not fully set for months – typically between April and August – granting Alaskans and travelers roughly 24 hours of daylight. Additionally, this extra daylight allows for a unique phenomena that has given Alaska its greatest nickname; with daylight occurring even in the late hours of the evening, the sun can be seen even when the clock strikes midnight, donning Alaska the Land of the Midnight Sun. Alaskans and travelers alike visit locations in Alaska specifically for the pleasure to witness and experience this event.

The phenomena of the Midnight Sun occurs due to the relationship between the Earth’s axial tilt and how the planet rotates the sun. The rotation of the Earth around the sun is what allows our planet to experience seasons that cycle every year with the globe's movement. The northern hemisphere of the Earth experiences summer time in the months between April and August due to the fact that the North Pole points in the direction of the sun during these months. Alaska, being extremely close to the North Pole, experiences summer during these months as well.

In understanding how the rotation of the Earth allows for the seasons to change, we can then use the Earth’s axial tilt to explain why the Midnight Sun phenomena occurs in the summer. Already facing the sun due to the rotation of the Earth, the tilt of the globe – which is 23.5 degrees – places the North Pole directly into the sunlight coming from the star. This means that the North Pole - and surrounding areas like Alaska – face the sun continuously for around 4 months straight, causing the sun to rarely dip below the horizon. In this way, the Midnight Sun is a result of the combination between the Earth’s rotation and its axial tilt.

This long occurrence of sunlight also serves to explain and off put the two months of darkness Alaska experiences as well. When the North pole is not tilted towards the sun, and the earth has rotated around the sun into winter months, the North Pole – and subsequently Alaska – experiences what is called a Polar Night, where the sun doesn’t rise for nearly 60 days. That means Alaskans, especially those in more northern parts of the state, experience blackness during the winter months of November through January.

Alaska in green near the North Pole. Theron Trowbridge. CC BY-NC 2.0.

The further in Alaska you travel north during the summer, the longer the days become and the higher chances you will have of seeing the Midnight Sun. In Barrow, Alaska, the northernmost place in Alaska, the sun through the summer months does not set. That means that Barrow experiences 84 days of constant daylight straight, without a single sunset. In Fairbanks, which is at the lower center of the state and a few hundred miles south than Barrow, the sun can be seen for 21 hours a day. In Anchorage it is 19 hours and in Seward it is 18 hours.

For Alaskan’s that have been living in darkness during long winters, the Midnight Sun and long days of sunshine are a welcome occurrence. The thrill of enjoying the daylight for extended periods of time brings Alaskans out of a pseudo-hibernation. Climatologist Dr. Brian Brettschneider told the Weather Channel, “Not once have I heard an Alaskan say they don’t like long days. It isn’t uncommon to hear a lawnmower running or kids outside at 11 p.m.”

Midnight Sun behind clouds. PoetheusFotos. CC BY-NC-SA 2.0.

Brettschneider also mentioned that many who live in Alaska and work during the day use the extra hours of daylight to further enjoy their downtime. Outdoor activities like hiking are made possible after work because of the additional daylight during late hours.

For travelers visiting Alaska, the summer months are the most popular for the same reason. Able to really make the most of their time there, travelers can explore more areas of the beautiful wildlife found in the state, while witnessing once in a lifetime natural occurrences like the Midnight Sun.



Ava Mamary

Ava is an undergraduate student at the University of Illinois, double majoring in English and Communications. At school, she Web Writes about music for a student-run radio station. She is also an avid backpacker, which is where her passion for travel and the outdoors comes from. She is very passionate about social justice issues, specifically those involving women’s rights, and is excited to write content about social action across the globe. 

7 Stunning Caves Worth Exploring

Though caves often hold a fearsome reputation, they have a myriad of captivating natural features and intriguing histories. 

Caves often get a bad reputation: cold, dark, damp and uninteresting, or even frightening. In reality, caves offer snapshots of history, unusual natural structures, and examples of remarkable biodiversity. There are thousands of caves on Earth, and even more that are yet to be discovered. Each cave is unique, with specific natural formations that cannot be found anywhere else. Here are seven incredible caves to add to your list of must-see sights. 

1. Reed Flute Cave, China 

Called “the Palace of Natural Art,” Reed Flute Cave is known for its impressive stone curtains and pillars. Reed Flute Cave is located just 3 miles from downtown Guilin, China, and has been an attraction for centuries. Seventy-seven inscriptions of poems and travel descriptions can be found around the cave, and the oldest dates back to 790 A.D., the era of the Tang dynasty. There are inscriptions from the Tang, Song, Yuan and Ming dynasties, written by monks, poets, scholars and tourists from all over China. Today, the cave is lit by many multicolored lights hidden in its natural cracks and crevices, which cast a bright rainbow glow around the dark space, giving cave visitors a surreal and breathtaking experience. The cave was forgotten for years until its rediscovery in 1940, when a group of Chinese refugees stumbled upon it while fleeing from Japanese forces. During World War II, the cave’s large chamber, called the “Crystal Palace of the Dragon King,” was used as a bomb shelter. The cave regained popularity after its rediscovery at the end of the war, and was officially opened to the public in 1962. 

2. Waitomo Glowworm Caves, New Zealand 

Visitors to the Waitomo Glowworm Caves will take a trip into the past by exploring a cave over 30 million years old. The cave, located in Waitomo on the North Island of New Zealand,  is praised as one of New Zealand’s best natural attractions. It contains an underground river, towering rock formations, and thousands of shimmering glowworms. The Glowworm Caves have been an attraction for over 130 years. These limestone caves formed at the bottom of the ocean millions of years ago. Local Maori communities knew about the caves, but they were first explored in 1887 by Maori Chief Tane Tinorau and English surveyor Fred Mace. After discovering the natural beauty of the caves, Chief Tinorau opened the caves to tourists in 1889. Many of the guides for tours today are descendants of Chief Tinorau. Guides take visitors on walking tours through the caves, as well as boat tours through the glowworm grotto. These boat tours take visitors to the center of the grotto, where they can look up in awe at the luminescent glowworms covering the cave walls and ceiling.  

3. Mendenhall Ice Caves, Alaska

Just 12 miles outside downtown Juneau lies Mendenhall Glacier, known as the “Glacier Behind the Town.” Inside the glacier are the Mendenhall ice caves, passageways formed by water flowing through the glacier. These caves vary in size from tiny openings visitors have to squeeze through to giant caverns. Mendenhall Glacier was first explored in 1794 by Joseph Whidbey, a member of the British Royal Navy serving on Capt. George Vancouver’s 1791-95 expedition of the Pacific Northwest coast. To visit the caves, travelers can hike through the Tongass National Forest and then across the glacier, or they can canoe across Mendenhall Lake to the glacier. Both options offer breathtaking views of the glacier and surrounding landscapes, and both are somewhat strenuous but well worth the effort. Inside the caves, visitors are immersed in the cool blue shades of light coming through the glacier and can explore ever-changing ice formations. The caves change as the ice melts, so each visit to the Mendenhall ice caves is unique. The presence of the caves is also inconsistent and typically seasonal, so visitors should be sure to check on the status of the caves before planning a trip. 

4. Barton Creek Cave, Belize

To discover the wonders of Barton Creek Cave, visitors will have to board a canoe. Barton Creek Cave is located east of San Ignacio along the western edge of Belize. It is a wet cave because it has a cave river running through it, and paddling along this tranquil river is the only way to take in the cave’s majesty and history. It is the largest river cave in Belize and contains evidence of ancient Mayan culture. The cave is natural, but archaeologists have identified a number of areas they believe were purposefully modified by the Mayans to improve access to the cave. These modifications include natural formations of flowstone broken to allow access to a rimstone pool and holes drilled by Mayan tools, likely to serve as handholds or to attach climbing ropes. Ten ledges made by the Maya line the cave walls, where archaeologists have discovered thousands of pottery shards, most of which are from large jars called ollas, and a number of stone tools. These discoveries have helped archaeologists determine the use of the cave during Mayan times; it was likely the site of ritual activity and worship. The Maya regarded caves as sacred sites, and the artifacts found in Barton Creek Cave reflect this view. Tours through the cave offer visitors the opportunity to witness incredible natural formations and to learn how the ancient Mayans interacted with the cave. 

 5. Hang Son Doong, Vietnam 

For travelers who want to explore a cave but worry about darkness and small spaces, Son Doong Cave in central Vietnam is the perfect place to visit. Son Doong has the largest cross section of any cave in the world, reaching over 5 miles long, 650 feet wide and 490 feet tall. In some areas, the limestone ceiling of the cave grew weak and collapsed, creating huge skylights and allowing areas of lush vegetation to grow inside the cave. It was formed millions of years ago by the Rao Thuong River eroding limestone. Son Doong Cave was initially discovered in 1990 by a local man named Ho Khanh, who stumbled upon the entrance while searching the area for food and timber. He then returned home and no further exploration of the cave occurred until Howard and Deb Limbert, members of the British Cave Research Association, heard Ho Khanh’s story and urged him to find the cave again. In 2008, he successfully rediscovered the cave, and a survey was conducted by Howard Limbert and a group of British cavers. The cave opened to the public in 2013. Visitors are sure to be impressed by the sheer size of the cave, as well as its natural formations, river and distinctive vegetation growth. 

6. Puerto Princesa Underground River, Philippines

Located on Palawan, the westernmost island in the Philippines, Puerto Princesa Subterranean River National Park is home to old-growth forests, wildlife and an expansive limestone cave system. The Puerto Princesa Underground River, as it is commonly known, flows for over five miles through beautiful caverns and eventually meets the sea. Visitors can take underground river tours on paddleboats to see the stunning cave formations and limestone cliffs, as well as a variety of native animal species. There are records of the Puerto Princesa Underground River dating back to 1898, but it is believed to have been known to early inhabitants of the Philippines and investigated by foreign explorers prior to that time. The area was established as an official attraction in 1971, and the cave system is still being explored. In 2010, researchers discovered a large cave dome above the underground river, with more river channels and access to an even deeper cave. The Puerto Princesa Underground River offers an abundance of fascinating natural formations to explore. 

7. Shell Grotto, England 

Shell Grotto is one of England’s most mysterious sites, encompassing over 70 feet of tunnels under the seaside town of Margate. These caves were discovered by chance in 1835, when a man excavating his new land stumbled upon them. Sprawling mosaics made of mussel, oyster, whelk and cockle shells cover every wall of the tunnels. Historians are unsure of who built Shell Grotto, or why. Theories range from Shell Grotto being a place of worship to a simple display of extreme wealth to the meeting room of a secret society. The elaborate shell designs offer little explanation, displaying swirling patterns that can be interpreted as a number of different things. Shell Grotto is a tremendous work of art, and the questions surrounding its origin and purpose add a layer of intrigue that draws visitors from around the world. 



Rachel Lynch

Rachel is a student at Sarah Lawrence College in Bronxville, NY currently taking a semester off. She plans to study Writing and Child Development. Rachel loves to travel and is inspired by the places she’s been and everywhere she wants to go. She hopes to educate people on social justice issues and the history and culture of travel destinations through her writing.

Beyond Ice Cream, 7 Frozen Treats From Around the Globe 

Ice cream is an ancient dessert, dating back to the second century B.C.. Since that time, countries around the world have developed their own versions of ice cream, from Indian kulfi to Ecuadorian Helado de paila. 

Ice cream is one of the most popular desserts in the United States. 6.4 billion pounds of ice cream were produced in the US in 2019 alone., The International Dairy Foods Association reports that, on average, each American consumes over 22 pounds of ice cream and other frozen desserts annually. But ice cream is not an American invention. The frozen dessert dates back to the second century B.C., when records show that leaders like Alexander the Great enjoyed ice and snow flavored with honey or nectar as a delicacy. Ice cream as we know it today likely derives from a recipe collected from the Far East by Italian explorer Marco Polo in the 16th century. 

The ancient confection made from snow or ice flavored with honey, nectar, or fruit is present in historical records from around the world. While in England and America this treat evolved into the milk and cream based ice cream which we know today, other countries developed different versions of frozen desserts. Here are 7 frozen treats from around the globe, all impacted by the cultures that created them. 

1. Dondurma, Turkey

Dondurma—the Turkish word for “freezing,” and sometimes referred to as Turkish ice cream—is often eaten with a knife and fork. Dondurma differs from American ice cream in several ways, the most obvious being the texture. While American ice cream is soft and creamy, dondurma is stretchy, chewy and does not melt easily, hence why it is most often served on a plate with a knife and fork. Dondurma is made from a milk and sugar base and added Arab gum, or mastic, a resin that gives the ice cream its chewiness. In addition to mastic, dondurma is thickened with salep, a flour made from the root of a purple orchid which grows in the mountains. The creation of dondurma is credited to the town of Kahramanmaraş, located at the foot of the Ahir Mountain in southern Turkey. The town has been producing dondurma for over 150 years, but the origins of the treat date back  even further. Over 300 years ago, the people of the area mixed clean snow from the mountain with molasses and fruit extracts, creating an early form of ice cream. Today, dondurma is frequently served sprinkled with pistachios and can be found at restaurants as well as street vendors, where it is served in cones.

Colorful mochi ice cream. jpellgen (@1179_jp). CC BY-NC-ND 2.0

2. Mochi Ice Cream, Japan

Traditionally a dessert sold and eaten during the Japanese New Year, mochi has recently soared in popularity, especially in the United States. The term mochi refers to a unique Japanese delicacy dating back to 794 A.D., which is made from sticky rice dough. In Japan, mochi is most often enjoyed in small, round balls filled with red bean paste—a treat known as daifuku. In ancient times, mochi was made to be presented as an offering to the gods at temples and was also served to the Emperor and other nobility. Although mochi itself has been around for centuries, mochi ice cream was not developed until the 1980s. And, despite its Japanese roots, mochi ice cream is actually an American invention. It was created by Frances Hashimoto and her husband, Joel Friedman, who ran a Japanese-American bakery in Los Angeles during the 1980s. During a trip to Japan, the couple was inspired by the traditional daifuku to create their own mochi treat using ice cream. Today, mochi ice cream is sold at almost all major grocery stores and is available in a wide variety of flavors, like green tea, chocolate, mango and red bean.

3. Kulfi, India

While often categorized as an Indian ice cream dish, kulfi is denser and creamier than ice cream, more closely resembling frozen custard. Kulfi is made from boiling milk until it solidifies,  which is called khoa. Sugar is then added to the milk and the mixture is flavored as desired, typically using natural flavoring ingredients. Popular kulfi flavors include saffron, pistachio, mango, avocado and cardamom. After the kulfi mixture is flavored, it is poured into molds and frozen until the treat has set. Kulfi is thought to have originated in northern India during the 16th century Mughal Empire. Traditional desserts in that area already included condensed milk, and the Mughals added pistachios and saffron for  flavoring and then froze the mixture in metal cones using a combination of ice and salt, giving rise to the kulfi dessert served today. Kulfi is popular not only in India but in Bangladesh, Myanmar, Pakistan and the Middle East as well. The dish can also be found in many Indian restaurants around the world. 

Different flavors of Italian gelato. arsheffield. CC BY-NC 2.0

4. Gelato, Italy

Gelato is an Italian delicacy which differs from traditional American ice cream in its silky, creamy texture, as well as being denser. Gelato and American ice cream both contain milk and cream, but authentic gelato uses more milk than cream and does not usually contain egg yolks, which are a common ingredient in many ice creams. Gelato typically contains less butterfat as well, which makes the flavors more intense. It is also served at a temperature 10-15 degrees warmer than ice cream, so it melts more easily in one’s mouth. Modern gelato dates back to the Renaissance when Cosimo Rugierri, an alchemist, created a dessert from fruit, sugar and ice that delighted the powerful Medici family in Florence. Other accounts of modern gelato credit architect Bernardo Buontalenti, who is said to have prepared an ice cream dish from milk, egg yolks, wine, fruit and honey and served it to King Charles V of Spain. Whatever its origins, gelato quickly spread out of Italy, becoming a delicacy in other countries as well. Until 1686, however, gelato was mainly served in private residences of the  wealthy, as ice and salt were expensive. Then, Italian Francesco Procopio Cutò opened a cafe in Paris where he sold gelato to the public. Since then, gelato has become a wildly popular treat that can be found on nearly every street in Italy and in restaurants and shops around the world. 

5. Helado de paila, Ecuador

Helado de paila, literally “ice cream from a pot,” is a sorbet-like treat from Ibarra, Ecuador. The story goes that, 122 years ago in Ibarra, a teenage girl named Rosalía Suárez had nothing to give her friend as a 15th birthday gift. So, she decided to make her a dessert. Rosalía and a friend put natural fruit juice in a container and placed it on a wooden tray, where the container was surrounded by ice and straw to preserve it. They began to spin the container and beat the fruit juice, which turned into a form of ice cream. Rosalía perfected her recipe by adding sugar to the fruit juice and salt to the ice and began to sell her ice creams. Today, helados de paila are prepared in a way very similar to the technique that Rosalía Suárez first used. A blend of fruit and sugar is poured into a wooden bowl sitting in a larger bowl, or paila, which is already prepared with a layer of straw and a layer of ice and salt. The fruit mixture is stirred and eventually cools into the creamy helado de paila. Popular flavors include strawberry, blackberry, coconut, tree tomato and passionfruit. 

6. Spaghettieis, Germany

This popular German sundae is made from vanilla gelato, strawberry sauce and white chocolate shavings. The dish sounds innocuous enough, but what makes this treat unique is its presentation: the sundae is made to look just like a bowl of spaghetti. Spaghettieis was invented in 1969 by Dario Fontanella, whose father had moved from Northern Italy to Mannheim, Germany, in the 1930s. In an attempt to honor his Italian roots at the German ice cream parlor his family owned, Fontanella decided to create a bowl of spaghetti entirely from ice cream. Spaghettieis is made by putting vanilla gelato through a chilled spaetzle press (a machine to make German egg noodles) to achieve the spaghetti-noodle shape. The gelato is then topped with strawberry sauce to mimic tomato sauce, and shaved white chocolate curls to mimic parmesan. Apparently, when spaghettieis first began being served at ice cream parlors, it made children cry in disappointment that they were being served pasta rather than a dessert. Despite its tearful start, the dessert is widely popular today. Fontanella never patented his creation, so a variation of spaghettieis is served at nearly every ice cream parlor in Germany.  

7. Akutaq, Alaska 

Named after the Inupiaq word for “to stir,” Akutaq is an Indigenous Alaskan treat made by mixing fat, oil, berries and sometimes water or fresh snow together into a sweet dessert with a whipped texture. While berry-based akutaq is more similar to an American sorbet, there are also meat-based akutaqs in which the fat and oil are mixed with ground caribou or dried fish to create a more salty, gamey and savory dish. Traditionally in indigenous communities, the dish was made by women after the first catch of a polar bear or seal, and shared with members of the community. Akutaq varies by region depending on what types of flora and fauna are available to add. Indigenous people near the Alaskan coast used saltwater fish, while those inland used freshwater fish, and those in the north used bigger game like caribou, bear and musk-ox. Indigenous Alaskans have been making akutaq for thousands of years. Up until the 20th century, indigenous Alaskans held akutaq cooking contests during annual trade fairs, where members of various communities would compete to create new flavors. While akutaq can still be found today, in modern recipes the traditional caribou fat and seal oil are often replaced with Crisco and olive oil.



Rachel Lynch

Rachel is a student at Sarah Lawrence College in Bronxville, NY currently taking a semester off. She plans to study Writing and Child Development. Rachel loves to travel and is inspired by the places she’s been and everywhere she wants to go. She hopes to educate people on social justice issues and the history and culture of travel destinations through her writing.

10 Isolated Travel Destinations in the US 

Thinking about your next trip once the pandemic eases? This year, try one of these remote spots where isolation will be the theme. From Maine to Montana, explore nature free from crowds.

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