Cooking Tlingit


Suzanne Ashe

The Sea Asparagus Salad was a hit on Saturday, at the Cooking Tlingit class taught by Brenda Louise and Melanie Frentz at the ANB/ANS Hall. The 2-hour-long class covered various aspects of sustainably harvested and prepared beach greens (asparagus), dog eggs, seaweed soup, and also berry dessert. The class also offered fry bread with spruce tip syrup and Hudson Bay and Devil’s Club teas. The event was co-sponsored by the Petersburg Indian Association and the Petersburg Public Library.

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