Synopses & Reviews
Seaweed is fast becoming a new favorite snack, as eaters everywhere are realizing what Alaska Natives have known for millennia: seaweed can be a healthy and tasty treat. Found in abundance along Alaskaandrsquo;s shores, it has been believed to do everything from regulating digestion to reducing swelling. Dolly Garza, a Haida-Tlingit Indian, offers an easy-to-use guide for locating, identifying, and preparing several species of edible seaweedandmdash;and even one beach plant.
The second edition of this useful book adds Garzaandrsquo;s personal accounts about collecting seaweed, telling stories of harvesting the plants and preparing them with her family. More than twenty-five recipes cover seasonings, snacks, and main and side dishes. They allow readers to try out the recipes enjoyed by Garzaandrsquo;s family for generations as well as find the inspiration to try out their own variations. The book carefully presents ten key seaweed species found in the Gulf of Alaska, along with photos of each so that readers know exactly which ones to pick. Readers will learn how to easily make seaweed a healthy part of their everyday diets.
About the Author
Dolly Garza was professor of fisheries at the University of Alaska Fairbanks School of Fisheries and Ocean Sciences for nearly thirty years. She is the author of Alaska Native Science: A Curriculum Guide, as well as books on outdoor safety and survival, Native ways, and teaching children about coastal ecosystems.and#160;
Table of Contents
The Author
About This Book
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Introduction to Seaweeds
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Traditional Uses
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Nutrition
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Collecting Seaweed
Planning
Harvesting
Processing
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Alaria marginata (Winged kelp)
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Fucus gardneri ssp. evanescens (Popweed, rockweed)
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Kelp, Kombu
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Nereocystis luetkeana (Bull kelp, bullwhip kelp)
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Porphyra (Black seaweed, nori, laver)
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Palmaria mollis (Ribbon seaweed, dulse)
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Ulva lactuca (Sea lettuce)
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Salicornia virginica (Beach asparagus)
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Recipes
Seasonings
Snacks
Main Dishes
Side Dishes
Canned Products
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References
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Index
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