Explore the Hall of Northwest Coast Indians through Museum collections and delectable tastings, unique music, and talented artisans from Haida Gwaii, British Columbia. Take an after-hours historical and culinary journey through the Pacific Northwest with master chef Roberta Olson and anthropologist Aaron Glass. We will connect the history of the hall and Franz Boas to contemporary Northwest Coast communities.
Smoked and dried salmon (gilgii)
Dried herring roe on kelp (kaaw)
Dried seaweed (skuu)
Herbal teas (xaaw)
Roberta Olson is a Haida Chef and the owner and operator of Keenawii’s Kitchen in Haida Gwaii, British Columbia. Roberta caters for small groups as well as elaborate banquets, and focuses on serving a variety of traditional and local foods.
Aaron Glass is Assistant Professor of Anthropology at the Bard Graduate Center and a Research Associate at the American Museum of Natural History. His work focuses on various aspects of First Nations visual art and material culture, media, and performance on the Northwest Coast of North America, both historically and today.