Before his story made the Anchorage paper, before the first death threat arrived from across the world, before his elders began to worry and his mother cried over the things she read on Facebook, Chris Apassingok, age 16, caught a whale.
I’m guest hosting Talk of Alaska, a statewide call-in show on public radio, so keep an ear out for me and send me your show ideas.
Here’s a quick-turn story I worked on for the Guardian yesterday, asking Alaskans about their reaction to the news that Shell would shut down Arctic drilling…
What do they eat in Point Hope? Here’s a peek at what’s on the plate during the spring whaling feast in one of America’s most northern communities.
The 900 people who live here hold on to a ritual that dates back 2,000 years: the spring hunt for the bowhead whale. This year, the village took three.
Today we have a story about climate change, hunting and eating bowhead whale in The Guardian, an international newspaper based in England. It’s the second part in our project on climate change, hunting and traditional foods, funded by the Pulitzer Center for Crisis Reporting.
Photographer Katie Orlinsky and I did a big trip in June, visiting Kotzebue and Point Hope, looking at the ways climate change is impacting subsistence foods. Here are some iPhone pictures from Kotzebue, where we were reporting for National Geographic News about the short bearded seal season.
In Kotzebue, as temperatures and ice become increasingly unpredictable, hunters worry their children and grandchildren will no longer be able to participate in the traditional seal hunt.
Akutaq is made many ways in Alaska. In Point Hope, it starts with hot, rendered caribou fat that must be mixed by hand. It’s pretty amazing to watch how it changes.