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Press Release
June 4, 2004
KAKE SISTERS CLAIM TOP AWARDS FOR SAVORY SEAWEED
Two sisters from Kake took top prizes at the Sealaska Black Seaweed Contest judged in Juneau on Friday.
Marian Adams won first place for her batch of black seaweed, judged tops by judges during Celebration 2004, a biennial Native dance and culture festival sponsored by Sealaska Heritage Institute.
“It was exciting,” said Adams of her victory. “I didn’t think I’d win because both my sister and I entered at the same time.”
Her sister, Arne James, claimed second place at an awards ceremony at Centennial Hall. Roberta George of Klawock won third place. Prizes were $500 for first place, $250 for second place and $100 for third place. Eighteen people submitted entries by the deadline at 5 p.m. Wednesday.
Seven judges tasted the seaweed, which was presented on numbered plates so the panel would not know the identities of contestants nor their hometowns. Judges assessed the entries based on personal preferences. Some judges gave points for seaweed prepared with no added ingredients while others preferred the sea vegetable prepared with clam juice and other flavor enhancers.
“I like it natural, a little salty, and not too crunchy,” said judge Joe Bennett, Jr., a Juneau resident who was raised in Angoon. “Growing up in the village, it’s part of our food and our culture and you get used to the taste. Normally what I grew up with I like.”
“I like it ground into smaller chunks and I like it less salty,” said judge Ted Auker, who recalled eating it frequently as a child. “We call it Indian popcorn, but if you eat too much of it, it expands. That’s why our babies have big chubby cheeks,” he said, laughing.
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.
CONTACT: Rosita Worl, SHI President, 463-4844