In this final episode of the Ketchikan, Alaska series, Naomi Michalsen, a member of the Eagle Wolf Tribe of the Shark House, takes us on an extraordinary journey to explore its unique indigenous culture. We navigate the richness of Ketchikan's Tlingit heritage, the community's intricate connection with the land, and the local wild foods deeply ingrained in the indigenous diet. Naomi's work with Kaasei Training and Consulting amplifies understanding of the local culture and empowers communities through indigenous knowledge systems. This shared wisdom not only enhances our interpretation of Ketchikan but also our relationship with nature and food.

Engage with Naomi as she highlights traditional foods like salmon berries and spruce tips and their significance to the indigenous community. Learn about her impactful work in hosting plant gatherings, educational presentations, and hands-on activities at health fairs and food gatherings. Naomi enlightens us on our responsibility to care for the land and how food connects us in unimaginable ways. She talks about the devastating effects of being unable to access traditional foods and medicines, emphasizing the importance of healing ourselves and Mother Earth. This episode is a beautiful fusion of knowledge, passion, culture, and an invitation to explore the hidden gems of Ketchikan. Join us for this captivating journey.

RESOURCES

• Visit Ketchikan Alaska Home (visit-ketchikan.com)
• Read Jill’s itinerary for Ketchikan and Waterfall Resort: Sport Fishing in Alaska at Waterfall Resort, Plus 3 Nights in Ketchikan to discover local food, arts, and culture: 6-Day Itinerary – Global Journeys with Jill Dutton
• More articles about Alaska: Alaska – Global Journeys with Jill Dutton

 ALASKA PRODUCTS:

• Wearable Art: Get custom t-shirts and other wearable art with Jill's photography of Alaska. Check out the Global Journeys with Jill Dutton store for a Ketchikan shirt.
• Travel guides to plan your next trip! Check out Jill's Ketchikan 4-day travel guide to plan your next adventure.

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