This collection of student work is from Frank Keim's classes. He wants to share these works for others to use as an example of culturally-based curriculum and documentation. These documents have been OCR-scanned and are available for educational use only.Browse the glossary using this index
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Puyrnit - Nagoonberry:
PUYRNIT-NAGOONBERRY (Rubus arcticus) After we pick them, we add them to our Eskimo ice cream, along with salmonberries.We take off the dirt and the leaves and we make jam out of them.We don't use "Puyurnit"that much.But when we do, we mostly use them for jam and add them to our Eskimo ice cream. We don't keep them out for very long because they like to get watery.We have to keep them in containers, freezers,or put them along with the salmonberries in the freezer.Also, we put them "Puyurnet" in a container that has lard inside it if we're going to make jam out of them.To do this, we first boil them for a few minutes, then we have to cool them down to the coolest temperature. Then we have it as jam. Josephine Smart
Interviewed by,
Christine Olson | |
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