Utqiaġvik residents celebrated a successful whaling season with a four-day festival that included community meals, the blanket toss and traditional dancing. “We celebrate the life of that whale, and the spirit lives amongst us,' whaler Billy Adams said.
UTQIAĠVIK — Whaler Kunneak Nageak stood tall in the middle of Simmonds Field next to the long wooden tables loaded with whale meat. Dozens of servers were ready to pass the bounty to the crowd in Utqiaġvik.
“Spring whaling is very special for everyone because it brings a lot of celebration like this,” said Billy Adams, center. “The season was early because the ocean was telling us to be early,” Adams said. “We had some darkness but the whales were right there.” “The day that you land the whale, every day is a working day after that,” Adams said. “And then the process starts all over again. It’s a year thing for us. We never stop thinking of whales.”
Vera Williams, foreground, and Julieanna William helped direct servers to area areas of the crowd as food is distributed at Nalukataq. With the end of the whaling season in Utqiaġvik, the celebrations began and took place on five separate days. On the second day of Nalukataq, five of the successful crews emptied their ice cellars and freezers to host a feast from noon to 6 p.m. First, they served caribou and goose soup with fresh bread and doughnuts, then shared boiled whale meat.
To make mikigaq, the whale meat and muktuk are cut in thin slices and mixed together with the tongue. The meat lingers in its blood from 10 days to two weeks, and the cook stirs it several times a day. That’s what the whaling captain Herman Ahsoak was doing the day before his crew celebrated Nalukataq.
“When I was a little girl, I read a book that said we jumped because our land is so flat, and we jumped to see if there’s any animals,” Stackhouse said. “But I knew that was wrong — it was completely wrong. It’s always been just a celebration. It’s time to just be happy.”
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