Description
Book SynopsisFilled with stories of family, food, and culture, and interwoven with personal recipes and photographs taken by the author, My Father's Smokehouse folds the reader into a beautiful island landscape.
"Prescott emphasizes the importance of learning the traditional values of where one lives, gratitude for what the land and sea provide, and the responsibility to share with community."
—Anchorage Daily News
"[Prescott’s] book is filled with traditions, memories and stories surrounding Southeast Alaska life, including a family’s perseverance, the wisdom of Sámi and Tlingit cultures, and respect for elders and their knowledge of the culture. The smokehouse at the fish camp is named after her father."
—Wrangell Sentinel
The smokehouse at Mickey's Fishcamp holds more than fish. It is filled with traditions, memories, and stories of a thriving Southeast Alaskan life—of a family's perseverance, of the wisdom of Sámi and Tlingit cultures, and of respect for Elders and their knowledge of the natural world.
Mickey's Fishcamp is named after three generations of Prescott fishermen who commercially fished the waters of the Inside Passage, and is located near one of the oldest Tlingit settlements in Wrangell, Alaska. Here, next to the rainforest and sea, author Vivian Faith Prescott has found her place in the world. She is a student and teacher of the natural environment—harvesting spruce tips, berries, sea lettuce, and goose tongue and processing salmon, halibut, and hooligan—who combines traditional practices with modern knowledge.
Heartwarming and introspective, My Father's Smokehouse tells one woman's stories of Traditional Knowledge that is learned and passed on, from one generation to the next.
Table of ContentsIntroduction: Sense of Time, Sense of Seasons: Sea and Forest Seasoning; Spruce Tip Juice & Salt
FIRST FISHCAMP CYCLE
Skunk Cabbage: A Harbinger of Spring: Roasted Salmon in Skunk Cabbage Leaves
Harvesting the Soon Bloom: Oven-Dried Popweed
Ceremony: Cute-Little-Raven's Herring Egg Salad
Eat Your Trees: Spruce Tip Iced Tea
My Father's Smokehouse: Fishcamp Salmon Spread; Dad's Salmon Spread
Lessons from the Devil's Club Lady: Black Bean Salad with Devil's Club Tips
The Underside of Leaves: Salmonberry Scones
A Family of Crabbers: Island Crab Cakes; Spruce Tip Mayonnaise; Wild Alaskan Berry Sauce
Art-Thinking at Mickey's Fishcamp: Salmonberry–Spruce Tip Artisan Butter
Being Mummo: Foraging for Goose Tongue: Wrangell Ranch Dressing
13 Ways of Looking at Dog Salmon: Fishcamp Ikura (Salmon Caviar)
Afloat: Spruce Tip–Labrador Tea–Salmonberry-Infused Water
Halibut Sustains Us: Halibut Crepes
Backyard Glaciers: Tote Ice
Tea for Community: Labrador Tea
Encounters with the Giant Pacific Octopus: Smoked Octopus Salad
Red Huckleberry: Food for Songbirds: Mickey's Huckleberry Dream Pie
Wrangell Winter Games: Shrimp Sandwiches
Winter Stories: Salmon Patties; Spruce Tip Tartar Sauce; Fireweed Dipping Sauce
SECOND FISHCAMP CYCLE
Field Guide to Finding Hope: Put an Egg on it and Dip it in Coffee
Gathering Red Seaweed: Dried Red Seaweed
A Bunch of Hooligans: Smoked Hooligan Fresh Spring Rolls
Carrying on Traditions: Spruce Tip Oatmeal; Spruce Tip Toast
The Art of Salmon: Fishcamp Salmon Tacos
The Treat Beneath Your Feet: Dried Sea Lettuce
Muskeg Love: Muskeg Muffins
Gifts from the Porcupine: Spruce Tip Chocolate Brownies
It's the Little Fish in Life: Rainbow Smelt: Fried Rainbow Smelt (How Dad Does It)
The Bunchberry Yoik: Mixed Alaskan Berry Hand Pies
Lungs of the Island: Usnea Tea
Highbush Cranberries and Traditional Values: Highbush Cranberry Jelly
Listening to the Forest: "Stop the Shouting and Listen to the Sunset"
Stink Currants and Landslides: Stink Currant Jelly
Winter Blues: Blueberry Water; Winter Blueberry Smoothie
Salmon Head Soup: Salmon Head Soup
The Practice of Gifting: Spruce Tip Sugar Cookies
Winter Kings: White King Salmon Chowder
What I've Learned from Living at Fishcamp: Mickey's Fishcamp Tips
