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SHI will sponsor a black seaweed contest during Celebration 2008. Awards for first ($500), second ($250) and third ($100) place. (Entry Form & Rules)

Black seaweed - laak’ásk - has been a valuable food source for the Native people of Southeast Alaska for thousands of years. The fresh seaweed is gathered at a minus tide and dried in the sun on sheets. Some people dry it immediately, while others let it soak overnight to soften it. After it is dried, pieces are dipped into a solution of water and flavorings, such as sugar and salt, clam juice and minced clams.

When it has almost dried again, it is put through a grinder. It is stored in a variety of ways, sometimes with bits of other wild plants layered in. Subtleties in the process affect the texture and tenderness. It can be eaten dried or cooked with salmon and salmon eggs.

Seaweed offers the broadest range of minerals of any food, containing virtually all the minerals found in the ocean--the same minerals that are found in human blood. It is a good source of the B-vitamin folate, and magnesium, and a good source of iron, calcium and the B-vitamins riboflavin and pantothenic acid. In addition, seaweeds contain good amounts of lignans, plant compounds with cancer-protective properties.