Jared Selanoff: Cooking Traditional Foods
Jared learned how to prepare traditional subsistence foods from the generations before him, carrying on knowledge that has been passed down through family and community.
He does not follow a written recipe instead, he cooks by memory, experience, and what feels right in the moment. While preparing traditional foods, he knows what ingredients to add and how to bring the meal together naturally over time. Like many subsistence meals, cooking is also about using the resources available to you and making the most of what you have.
INGREDIENTS: For this meal, Jared starts with chopped onions, celery, carrots, and potatoes layered in the bottom of the pan. The seal is then seasoned generously with salt, pepper, and garlic, with small holes poked through the fat down to the meat. About half a cup of soy sauce and one cup of water are poured into the bottom before placing the seal on top. The pan is covered with tin foil and baked for about 1½ to 3 hours, depending on the size of the seal.
*Pictured above: Jared teaching youth how to make lipuskuqs at CHW


