Bubbly and Sticky: Making an Alaskan Sourdough Starter

Sourdough was the hot trend during the pandemic. But Alaskans have known it far before it was trendy. Kathleen Hildebrand (Nulato) joins the series to speak about the foods that sustain Alaska Natives through the winter when reserves of meat and berries decrease. Sourdough, pilot bread, bannik, and oatmeal are some of the foods used to supplement traditional harvests. Kathleen describes their rise to cultural significance for Alaska Native people. To view “Bubbly and Sticky: Making an Alaskan Sourdough Starter” visit www.morristhompsoncenter.org/past-online-events.  

This program is the Season 3, February episode in Denakkanaaga’s Our People Speak series, which focuses on seasonal Alaska Native cultural topics. Please join us in person the first Friday of the month, the second Friday of the month online, and last Friday of the month via podcast for discussions of a new topic by esteemed guest speakers. This program and series are proudly brought to you by the partnership between Denakkanaaga, Tanana Chiefs Conference, and the Morris Thompson Cultural and Visitors Center, with generous support from Doyon, Limited. Please visit the “Events” tab on the Morris Thompson Center website to view upcoming and past programs and to sign up for updates about future cultural programs. For more information about this series and other programs hosted by Denakkanaaga, please visit www.denakkanaaga.org