How to Inuit and Yupik Berry and Plant Preservation

What You Need to Know

This method involves using fat as an emulsifier to prevent water from seeping into plant cells, thereby preventing spoilage. The mixture of fat and ice dehydrates the berries and plants, allowing for preservation. The ratio of fat to ice is crucial for effective preservation.

Steps

1. 1.

   Akutaq (Eskimo Ice Cream) (Alaska): Preserves summer berries while creating a fatty, energy-dense winter food

2. 2.

   Pipsi (Greenland): Combines preserved crowberries with seal fat for trail food

3. 3.

   Tundra Tea Blend (Canadian Arctic): Fat-preserved Labrador tea leaves used for winter beverages

The Science

Primary Reaction

emulsification

Common Mistakes