You’re not going to find jello cups on the menu at Alaska Native Medical Center in Anchorage, Alaska. Instead, patients and visitors choose between reindeer pot pie, smoked hooligan, birch sourdough biscuits with fireweed jelly, herring roe, salmon-belly or seal soup, and Eskimo ice cream (made with animal fat, fish oil, and berries). Depending on the season, the hospital’s Executive Chef, Amy Foote, receives boxes of fiddlehead ferns and spruce tips trimmed in the late spring, coho salmon and halibut caught in late summer, cloudberries and blueberries picked and packed…
