Alaska hospital kitchen staff get lesson in traditional cooking: seal processing

In a hands-on workshop at the Alaska Native Medical Center in Anchorage, Tlingit seal hunter Tim Ackerman demonstrated the traditional method of butchering a harbor seal to a group of chefs, nutritionists and cultural practitioners. Using a sharpened piece of volcanic glass, Ackerman carefully separated the skin from the fat, explaining each step to the attentive audience. 
His tutorial is a shift in the hospital’s approach to traditional foods: instead of receiving pre-butchered meat, the staff requested a whole seal carcass and invited Ackerman — who has donated seal meat to the hospital’s traditional foods program for years — to teach them the cultural and practical aspects of seal processing, reinforcing the importance of preserving Indigenous foodways.
The hospital incorporates traditional foods into patient care through its “Traditional Tuesdays” program, offering meals like caribou stew and a new menu item, seal soup. Ackerman describes seal meat as a “power food,” rich in protein, iron and calories. This makes it especially beneficial in cold climates and for those with health conditions like iron deficiency or diabetes. 
Beyond nutritional value, the program’s supporters say traditional foods provide emotional and cultural healing to patients. Familiar meals can brighten their days and help them reconnect with their heritage, supporting their recovery and return to life outside the hospital.

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