Vivian Faith Prescott

Inspiring and educational, Prescott's collection of stories and essays evokes a cozy, back-to-the-earth mood as she describes her family's harvesting, crafting and hunting traditions surrounding her father's fishcamp in Wrangell, Alaska. Despite being a nature enthusiast, I was surprised by how many plant and animals species I'd never heard of, and I eagerly found myself googling many of the unfamiliar species mentioned for further information. I'd love the opportunity to sample some of the show more recipes provided — I'm a terrible cook, landlocked and unable to source many of the ingredients locally. At minimum, I got the distinct feeling that I'm really missing out on spruce tips! The book was comforting and reassuring that even if the industrialized world implodes, a scenario that feels likelier with every passing day, life will still go on and those who respect and listen to the land will probably be all right.

I received this ARC via LibraryThing's Early Reviewers program. show less

I enjoyed the mix of personal memory, native Alaskan lifeways and language, and scientific facts. I mostly skimmed over the recipes because I don't have access to most of the plants used. I do want to try using spruce tips, which she puts great value on. And I am glad for her teaching about Labrador Tea, giving quantity of leaves/water and limited steeping time. I had heard from other sources about the dangers of this tea, and wondered how that could be when native peoples have been using it show more for centuries. The answer to food safety is in the preparation and strength (dose).
Some of the lessons she reinforces are: Giving thanks to the beings (plant/animal) who give their life for our food. Never taking more than you will use (do not waste) nor more than a few plants in any patch. Sharing the wild foods you gather with those who are unable to gather themselves.
Review based on Advanced Reader's Copy. The final text may differ, but I did think that the jam recipes need a bit more description for those readers who have never canned jam before. The Highbush Cranberry Jelly (p.207) has more complete directions than the Stink Currant Jelly (p.218), which is missing how long the jars should be boiled. But neither recipe is clear that you use hot water to cover the jars filled with boiled juice mix. If you use cold water you risk cracking the glass from the temperature difference. show less

“A gift of salmon heads shows you you’re loved.”

We follow the author through the seasons as she harvests berries and picks medicinal plants in Southeast Alaska. She shares numerous recipes using the produce of her area, and we learn things like how to recognize, catch, prepare, and eat rainbow smelt. We are exposed to the Tlingit way of life which includes passing traditional knowledge to younger generations, helping the elders, and sharing with the community. There is value is this show more book for its non-tech knowledge & way of life. They show respect for the land & responsible use of natural resources with an ability to read nature’s signs to signal when and what to harvest. I found it interesting to learn how such knowledge matters for people living closer to the land, and about their different lifestyle. Unfortunately for me, I will never have use for much of the book’s information, and because reading about someone picking berries isn’t always exciting, I ended up skimming through many sections. But I could easily envision the author and her family providing popular half-day (or longer) immersive ‘cultural experiences’ to well-paying tourists.
I won a free copy of this book (thanks to the author & publisher!) and am voluntarily providing an honest review. show less

This was a fascinating look into the everyday life of someone who truly lives off and with the land. Lots of insight into the social network of the tribe in this day of modern society. Now I wish I could find spruce tips!