Traditional Food Processing Documents
University of Alaska Fairbanks (Creator)
A selection of documents that explain the prcessing and storage of many Alaskan traditional foods including; making jerky, herbs, chokecherries, gooseberries, currants, crowberries, salmonberries, serviceberries, red huckleberries, watermelon berries, blueberries, raspberry, canning moose and caribou, and birch tapping for syrup.
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