In an effort to build community around Fish to Schools we've invited you to give a testimonial about the program. We've heard from the generous fishermen who donate to the program, to parents, to teachers, and students. The beauty in working with the schools is that everyone can be involved. Regardless of income, students can order the finest quality fish in the world, caught right here in the Sitka Sound. It's environmentally and economically responsible. And it tastes really good.
This is the latest Fish to Schools promo we produced through KCAW, Raven Radio. I hope it puts a smile on your face. Alexandra was a wonderful interview, enjoy.
Click the link to listen: Alexandra PSA
Today was the first day that Baranof Elementary participated in the Fish to Schools lunch program by dishing out local fish for interested students. Kids from kindergarten and first grade can choose between bringing a lunch from home or being served the school lunch. Today, a record number of students signed up for local fish! Over 150 student school lunches were served; that is 45 more than on an average non-fish lunch day! Kids were grinning and exclaiming "It's better than popsicles", "It's better than ice cream" and my personal favorite- "It's better than anything!"
The Sitka Conservation Society visited and helped offer sample tastes for students who brought a lunch but still wanted to try the local coho meal. We helped present certificates to the 'winning' classrooms that had the highest number of students choose fish for lunch: 13 students from two kindergarten and two first grade classes. Congratulations to the four lucky classrooms: Ms. Fredrickson's and Ms. Hedrick's kindergarten classes and Ms. Christianson's and Ms. William's first grade classes. These students will share May's fish lunch with a visiting commercial fisherman!
The Sitka Conservation Society (SCS) is a founding partner and coordinator of the Sitka "Fish to Schools" program. Our mission is to deepen youth understanding of local seafood resources by integrating locally-caught seafood into the school lunch program, introducing stream to plate curricula, and fostering a connection to the local fishing culture. Fish to Schools celebrates the ecological, economic, and cultural significance of this unique resource. Having access to delicious local seafood reminds us all how lucky we are to be Alaskans! Learn more by visiting:
Sitka is alive with activity! The herring have returned to our waters to spawn. Fish, fishermen, whales, birds and sea lions are crowding our oceans and coasts and the streets are starting to smell fishy.
Check out this little video SCS helped produce with Ben Hamilton that showcases our deliciously fresh fisheries-from stream to plate!
Subsistence in Southeast Alaska: The Tongass National Forest Service's Fisheries Resource Monitoring Program
Although we often associate our National Forests with trees and silviculturalists, BY FAR, the most valuable resource that the Tongass National Forest provides is in the production of all 5 species of wild Pacific salmon. Managing salmon habitat and the fish populations within the forest is one of the key roles of National Forest Service staff in Alaska. The Tongass National Forest is the largest National Forest in the United States. Its 17 million acres is home to 32 communities that use and very much depend on the resources that this forest provides.
On this National Forest, fisheries and watershed staff are probably the most critical positions on the entire Forest and are responsible for the keystone species in the temperate rainforest ecosystem—Salmon--a $1 Billion per year commercial fishery that serves up delicious salmon to people around the nation and the world, not to mention subsistence harvests that feed thousands of rural community members in Alaska. These staff also carry the legacy of thousands of years of sustainable management on their shoulders.Like nothing else, salmon have shaped the cultures and the lifestyle of the peoples and communities of Southeast Alaska. The Tlingit and Haida people who have called the Tongass home for thousands of years, have learned and adapted to the natural cycles of salmon. Deeply held cultural beliefs have formed unique practices for "taking care of" and ensuring the continuance of salmon runs. As documented by Anthropologist Thomas Thornton in his book, Being and Place Among the Tlingit, "the head's of localized clan house groups, known as yitsati, keeper of the house, were charged with coordinating the harvest and management of resource areas" like the sockeye salmon streams and other important salmon runs.
The staff of the Fisheries and Watershed program has integrated Alaska Native organizations, individuals, and beliefs into salmon and fisheries management programs on the Tongass and have hired talented Alaska Native individuals as staff in the USDA National Forest Service. Through the efforts of the Fisheries and Watershed program and its staff, a variety of formal agreements, joint programs, and multi-party projects that manage and protect our valuable salmon resources have been developed. The programs on the Tongass are case-studies for the rest of the world where lands and resources are owned by the public while being managed through the collaborative efforts of professional resource managers in government agencies, local peoples with intimate place-based knowledge, and involve multi-party stakeholders who use and depend on the resource.
The Tongass is America's Salmon Rainforest and the Forest Service's Fisheries Resource Monitoring Program is a stellar example of how we manage a National Forest to produce and provide salmon for people across the entire country as well as the people who call this forest their home.
One of the things that struck me instantly when I moved to Sitka was the number of jarred foods I saw on people's shelves. I moved up from Oregon where canning foods was either considered "trendy" or outdated--it was a lost art. But here, it's an art that is practiced every year. In fact, according to the 2013 Sitka Food Assessment, 77% of Sitkans preserved or processed food in the last 12 months.
1 in every 3 Sitkans jar up food every year! And while that is an impressive number, it's one we want to increase. In the case of an emergency shelf-stable foods are incredibly important. Canning foods is a way to build our individual and community food resiliency.
And it's another way to connect to the Tongass. Knowing the seasons through food harvest forms a relationship to the natural world, a dependency even. It's sustenance and subsistence—it's a way of life. Many foragers even have secret spots for berries, wild greens, or mushrooms. There's a sense of ownership for these treasured places and they invite stewardship.
Every year hundreds of pounds of berries hang off their branches and freezer bags are filled with future muffins, smoothies, and pies in mind. And while these gems are absolutely delicious frozen, they are quite yummy canned into jams, jellies, syrups, and juice.
The Sitka Conservation Society offered a food preservation class this winter, turning frozen huckleberries into jam, jelly, and fruit leather. If you're interested in a canning class, call the Sitka Conservation Society at 747.7509 or email email@example.com. If we get enough interest we'd be happy to organize another class for our members!
Photo Credit: Christine Davenport
The WildFoods Potluck is our annual celebration of all things harvested, hunted, fished, grown, and gathered. The Tongass National Forest and especially the Sitka Community Use Area are rich and abundant places to support our thriving subsistence communities.
Thank you to all our members and friends who came out to celebrate with us this year! And remember, it's never too early to start planning your dishes for next year!
The winning dishes from the 2013 Best Dish competition will be posted shortly, so be sure to check back in!
Want to see photos of the event? Check out the albums on Facebook:
On October 24, all across the nation, people were participating in Food Day, a national celebration of affordable, healthy, and sustainable food. The Sitka Conservation Society joined with a Fish to Schools local coho salmon lunch at KGH, BMS, SHS, and PHS. SCS partnered with the Sitka School District's Live Well Physical Activity and Nutrition Program to coordinate an after school program healthy snack activity with smoked salmon, kale, and local carrots.
We wanted to join the national effort to celebrate local foods building our community here in Sitka. We have the benefit of this subsistence lifestyle full of forest and beach greens, fish, and deer all of which are sustainable food system choices. At SCS we strive to support and build a sustainable community by implementing programs that initiate change such as Fish to Schools and the Sitka Food Hub. I challenge the community to start talking about food, where it comes from, and engage with friends and family to bring back our connection to the food with which we nourish our bodies.
I would like to thank Americorps Volunteer Lauren Havens and Ryan Kauffman with the Live Well program for all their work in this year's Food Day in Sitka. Also thanks to Kristi Coltharp and the 21st Century Learning Program, the Sitka Local Food Network Fellowship Farm, and anyone else who helped to make this years Food Day in Sitka a success!
The Alaska Way-of-Life 4H wrapped up a fall foraging and wild edibles series in October. 4H is a positive youth development program throughout the nation that challenges youth to engage their head, heart, hands, and health for themselves and the community in which they live. We spent the month learning, gathering, and working with wild edibles in the Tongass National Forest. Subsistence truly is the Alaska way-of-life here in Sitka. The 4Hers learned how to preserve foods by canning jelly and making fruit leather. We concluded the series with a distribution of gifts to give back to our community members.
The Alaska Way-of-Life 4Hers are learning by doing and giving back to the community that supports them here in Sitka. The more they know about the Tongass, the more appreciation they will have for the Alaska way-of-life. They embraced the process from Tongass to the table, and share with their friends what they now know about living with the land here in Sitka. They are excited to be able to identify the plants in the muskeg, forest, and urban settings, and make food from what they find. It was also heartening to see their enthusiasm for giving to community members at the Sitka Pioneer's Home and those who helped make this series possible.
The "why" of Fish to Schools has had clear goals from the beginning: connecting students to their local food system, learning traditions, and understanding the impact of their food choices on the body, economy, and environment. The "how" has been a creative process. Serving locally is one component of the program, but equally important is our education program that makes the connections between stream, ocean, forest, food, and community.
We were back in the classroom this year offering our "Stream to Plate" curriculum that focuses on the human connection to fish. How are fish caught? Where do they come from? Why should we care? Who depends on them and how? What do I do with them? These are just a few of the questions we answer through a series of hands-on games and activities.
Students began by learning about the salmon lifecycle and its interconnection to other plants and animals. By building a salmon web, students saw that a number of species depend on salmon—everything from orcas, to brown bears, to people, to the tall trees of the Tongass. They learned how to manage a sustainable fishery by creating rules and regulations, allowing each user group (subsistence, sport, and commercial) to meet their needs while ensuring enough fish remain to reproduce. They learned that fish is an important local food source (and has been for time immemorial) but also important for our economy, providing a number of local jobs. (Read more here.)
Students also learned how to handle fish--how to catch fish both traditionally and commercially, how to gut and fillet fish, how to make a super secret salmon brine for smoked salmon, and how to cook salmon with Chef Collete Nelson of Ludvigs Bistro. Each step is another connection made and another reason to care.
The Stream to Plate Curriculum will be available through our website in early 2014. Check back for its release!
Photo Credit: Adam Taylor