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Bubbly and Sticky: Making an Alaskan Sourdough Starter
February 10 @ 12:00 pm - 1:00 pm
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.