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Native Pathways to Education
Alaska Native Cultural Resources
Indigenous Knowledge Systems
Indigenous Education Worldwide
 

Athabascan RavenAthabascan Winter Studies
The Dene'
Indigenous People of Interior

Kindergarten Unit

FNSBSD Alaska Native Education
(DRAFT)

Unit: Athabascan (Dene')
Winter Family Activities Daily and Contemporary Life Strand

Lesson: Traditional Athabascan (Dene') Foods

Day 7:

Students will identify various traditional foods Dene' people gathered, stored, cooked and eaten during the winter

Materials:

Cut out/display pictures of interior Alaska animals and plants used as food, in natural state and after processing and storage, you can include salmon, moose, caribou, bear, berries, birch, ptarmigan, geese, whitefish, beaver, muskrat, porcupine etc.

Pictures of traps, nets, and other methods used to gather food

Pictures of how foods were stored, cooked and prepared, traditional and contemporary forms, i.e. from caches to canned salmon, ("Data Sheet: Traditional Athabascan Adaptations")

Make copies of whole and dried salmon (2 for each student)

Clothes drying rack or clothesline for hanging paper cutouts of salmon for smoking

Scissors, paste, stapler, and watercolors supplies (any colors--let the kids be creative or realistic)

Learning center materials from previous days

Optional food that can be prepared, cooked and stored for gathering, such as commercially smoked fish, pilot bread, berries or have a parent make fry bread

Objectives:

Students will learn what foods were gathered, stored and eaten by the Dene'.

Students will practice language, coloring, cutting and cooperating skills.

Preparation:

Make copies of whole and open salmon, (2 for each student), later attach at the top to hang over drying racks

Add learning center w/ fish preparation play, maintain language, coloring book pages, paper dolls, writing, etc.

Select Athabascan coloring ABC Book pages related to foods

Review Athabascan reference materials, check-out "Data Sheet: Traditional Athabascan Adaptations"

Prepare commercial foods for tasting

 

DRY FISH FOR DOGS

COLOR, CUT OUT, GLUE TAILS TOGETHER, AND HANG THE FISH ON THE RACK.

dry fish for dogs
dry fish for dogs
click on images for a bigger graphic

 

 DRIED EATING FISH

COLOR, CUT OUT, FASTEN, AND HANG THE FISH.

dried eating fish
dried eating fish
click on images for a bigger graphic

 

Introduction: (set/purpose)

Ask students to brainstorm the main ways people preserve or keep food for a long time today? Responses will vary but will include, freezing, canning, drying, etc.

Next, ask them how did the early Athabascans (Dene') preserve or keep their food before there was electricity and freezers? Answers may include, smoking, drying, freezing in caches outdoors, fermenting, etc.

What foods have they learned about in their four winter stories, answers will include: beaver, bear, caribou, moose, whitefish and salmon. We will focus on the foods that Athabascans have been eating for hundreds of years, and we may even get to taste some, (commercially produced only and notes should go home first to notify parents that their child will have an opportunity to sample for commercially prepared salmon and crackers).

Activity: (input)

Re-read/highlight parts of the winter legends used on days 1-5. Focus the student's attention to information about what the Dene' people would gather/eat at winter camp

After listening to the Dene' winter camp stories/video, students will discuss and identify what traditional foods Dene' families gather and methods used to preserve for winter

Compare to how they obtain, store and prepare food today

Listen for and discuss what animals and other foods a Dene family would need to live

Explain that all new and old techniques for storage or food processing tries to preserve the food by drying, (one form of cooking) and keeping the food from being exposed to the air, (canning, store in oil, freezing etc.)

Focus on various traditional containers used for storage, baskets, caches, tied up in trees, root cellars, etc

Compare to modern ways of storing, use lists or photos from magazines or catalogs, such as the Sears appliances catalog

Discuss the reasons for trying to adapt to the interior winter by developing ways to make food last all winter

Activity: (guided practice)

Students will make imitation whole and dried fish, one method that is prepared for storage in a food cache used by the Dene'.
-Hand out copies of whole salmon for painting or coloring, cutting, stuffing and stapling, 2 sheets for each student

-Hand out copies of paper dried fish, 2 sheets for each student

-Instruct students to cut out both dried fish shapes along the bold black lines

-The students will water color the fish cut-outs, determine if they should do before or after cutting

-The two halves of painted fish will be stapled together by the tail ends so they can hang from the drying racks and be stacked in the food caches (real dried salmon are stacked in bundles of 20 lbs. and hung over the rafters in the storage cache)

-Once the fish are dry and ready they can be hung on lines in the classroom or in a learning center that looks like a storage cache

Optional Learning Center Activity:

-for optional food learning center, provide cooking utensils, empty canned salmon containers, rice, frozen blueberry box, pilot bread crackers box, and their dry fish, something to look like moose or caribou meat

-cooking center menu, canned salmon and crackers, rice or potatoes, cut-up boiled dry fish, roast meat and berries for desert

 Activity: (closure)

After group lesson the students will return to learning centers to work on language activities, copy Dene' words onto assigned coloring page of coloring books, play center with paper dolls, with the addition food preparation activities, additional center or group activity could include coloring and stuffing the whole salmon.

Activity: (independent practice)

Students rotate into learning centers

Work in their Athabascan ABC Coloring Book

Practice their Dene' words / phrases / expressions by using the word cards to work alone or in a small group for practice

Play cooking and food preparation

Listen or tell stories, one child could play the Elder who is the storyteller with paper doll acting as the children

Watercolor paint and cut-out paper fish

 

FIVE TYPES OF SALMON
salmon
click on image for a bigger graphic

 

SALMON PATTERN

CUT OUT THE HEAD AND JOIN TO TAIL TO MAKE WHOLE SALMON PATTERN.
click on images for a bigger graphic

salmon pattern - head
salmon pattern tail
SALMON PATTERN-HEAD
SALMON PATTERN-TAIL


Introduction
ANE Curriculum Overview
Unit Overview

 

LESSON ONE
LESSON TWO
LESSON THREE
LESSON FOUR
LESSON FIVE
LESSON SIX
LESSON SEVEN
LESSON EIGHT
LESSON NINE
LESSON TEN
APPENDIX A
APPENDIX B

Athabascan Art Sampler
OCR SCANNED MATERIAL

 
 

Go to University of AlaskaThe University of Alaska Fairbanks is an affirmative action/equal opportunity employer and educational institution and is a part of the University of Alaska system.

 


Alaska Native Knowledge Network
University of Alaska Fairbanks
PO Box 756730
Fairbanks  AK 99775-6730
Phone (907) 474.1902
Fax (907) 474.1957
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Last modified August 17, 2006