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kaltag

lunch  break

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welcome to Kaltag, AK

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Kaltag was a Koyokon Athabascan area used as a cemetery for surrounding villages. It is located on an old portage trail which led west through the mountains to Unalakleet. The Athabascans had seasonal camps in the area and moved as the wild game migrated. There were 12 summer fish camps located on the Yukon River between the Koyukuk River and the Nowitna River. Kaltag was named by Russians for a Koyokon man named Kaltaga. There was a smallpox epidemic in 1839 that killed a large part of the population of the area.

After the Alaska Purchase, a United States military telegraph line was constructed along the north side of the Yukon River. A trading post opened around 1880, just before the gold rush of 1884–85. Steamboats on the Yukon, which supplied gold prospectors ran before and after 1900 with 46 boats in operation on the river in the peak year of 1900. A measles epidemic and food shortages during 1900 reduced the population of the area by one-third. The village Kaltag was established after the epidemic when survivors from three nearby villages moved to the area.

Kaltag has a week long Stick Dance (memorial Potlatch) every two years that draws visitors from many neighboring villages. This Potlatch is sponsored by relatives of the recently deceased, in appreciation of those who helped during their time of mourning.

Much of the economy around Kaltag is based on subsistence hunting and fishing. Salmon, whitefish, moose, bear, waterfowl and berries are elements of the subsistence economy.

Population = 190

Kaltag serves as the Cyber Sled Race Survive the Cold checkpoint: Lunch Break. Below you will find an abundance of STEM activities.

The content below is for participants of all ages, unless otherwise noted. Utilize your connected worksheets and tracking tools to find the specific information for your rank. 

iditarod overview

Each year in late February and early March Anchorage’s 4th Avenue transforms into an epicenter of sled dog racing. The Iditarod and World Championship races thrill spectators from around the world. While enjoying your lunch, watch Fighting for First. Then learn about what mushers and the dogs eat along the trail.

LUNCH BREAK RULES

 

Wash your hands. When you wash your hands, you help keep yourself healthy. You also help other people stay healthy. Washing gets germs off your hands.

  • Put your hands under clean, running water. The water can be warm or cold. Put soap on your hands. 

  • Rub your hands together, they should get sudsy. Keep rubbing for 20 seconds. That's long enough to sing "Happy Birthday" twice!

  • Rinse under running water and dry!

 

Help clean the kitchen. Play a part in cleaning up after a meal, plus how can you help keep it clean while cooking?​ Being clean is the most important job of any great chef!

BUT WHAT DO THEY EAT?

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What do the dogs eat?  What do the mushers eat?  These are great questions!

The dogs eat high-performance dry dog food called kibble.  When mushers stop at a checkpoint or just along the

trail, they will melt snow in their cookpots.  To the hot water, they add kibble.  This gives additional hydration to

the dogs by adding the water.  Some mushers have different methods.  

Ladles can be different as well.  Most mushers have the wide, shallow ladles.  Most mushers use a cooler in which to mix up the watery food.  Others use buckets.  The dog bowls vary as well.  Some are flat, rectangular containers, while others are round plastic bowls.  These are stacked after the dogs finish to be carried to the next stop.  

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Mushers will give the dogs snacks of meat, or even make a soup-like mixture of hot water with frozen meat tossed in.  In a cooler was a “soup” of warm water, salmon slices, and meat steaks.  There's usually bags of frozen snack meat along the trail of tripe (look up the meaning of this!), elk, turkey skins, chicken, belly meat, and golden fat.  The fat is a good way to add calories for the dogs.  Sometimes they roll it into balls and then roll it in kibble for a dog snack.  

Ok.  That’s for the dogs.  What about the mushers?  They send their food ahead, frozen, in their drop bags to the checkpoints.  Their frozen food is in vacuum sealed plastic which can also be dropped into heated water to thaw.  Whatever they bring must be thin so it can thaw easily.   If mushers don’t need all their food, they often leave it in the villages for the volunteers or the villagers to use.  Mushers struggle with liquid for themselves as water and juices freeze so quickly on the trail.  Capri Suns are kept in inside coat pockets so they can at least be slushy and drinkable.  Musher Charley Bejna says he sometimes wraps his water bottles in shirts and then puts them into his beaver skin mittens.  The fur mittens are so warm that his drinks don’t freeze.

CONNECTED CHALLENGES

The challenges below are for designed to allow you to explore more eating food in the wild by cooking in the wild! These are labeled by program area. To find which activities correlate with your advancement, check your connected tracking sheets located at Anchorage - Starting Line

COOK OVER A FIRE

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Select a recipe to prepare for your family over a fire! Help to select the needed ingredients, perhaps from a garden, grocery store, or farmers' market. Cook and serve your planned meal. Clean up after the preparation and cooking.

In many ways, cooking outdoors is just like cooking indoors. You can really cook anything at camp that you can cook at home. But there are some additional questions to think about. What will the cooking source be? Will it be charcoal in a fire ring, a grill, or a camping stove? (All of these methods require the help of an adult.) Is there water nearby for easy cleanup? How will you get the food to the cooking site? How do you need to adjust the cooking times and methods?

Here are some ideas for each meal:

  • Breakfast: Oatmeal or pancakes

  • Lunch: Grilled hot dogs or soup

  • Dinner: Foil dinner or English muffin pizza

 

 

ENGLISH MUFFIN PIZZA

You will need one English muffin split into two pieces. Spread pizza sauce on both halves, add any ingredient to the top that you like, and cover with cheese. Place your pizzas on a piece of heavyduty foil and turn the edges of the foil up, or place them in a pan covered with foil. Have an adult help you place the foil on a heated grill. Watch carefully. Once the cheese has melted, your pizza should be ready to eat.

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FOIL DINNER

Cooking in foil packs is a fun way to cook meat, vegetables, and even fruit over hot coals. Plus, the cleanup is easy! Start with a square piece of heavy-duty aluminum foil. A square sheet that is the width of the roll will work fine. Lay the foil shiny side up on a table, and smear a little butter or margarine on it. Put a hamburger patty on the foil, and then add sliced potatoes, carrots, onions, broccoli, or whatever else sounds good. The vegetables should all be cut to about the same thickness to help them all cook evenly. Season with salt, pepper, garlic salt, or your favorite herbs. Sprinkle with a little water, maybe two or three teaspoons full. Fold the foil edges up over the food. Fold them down once, crease gently, then fold down again and crease. Now, do the same thing with the open ends of the foil pack. The idea is to seal the moisture in the package. Try not to rip the seams, but if you do, finish wrapping, then repeat with another layer of foil. Cook the foil pack for 20 to 30 minutes over white-hot coals, turning once. Ask an adult to take the foil pack off the coals. Be careful when you open the foil pack because a lot of steam will come out.

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FOIL COOKING TIMES 

You can cook many foods in foil packs. Here are approximate cooking times for some of them. The depth of the charcoal bed, the temperature of the food, and the size of the food will affect cooking times.

 

  • Hamburger: 15-20 minutes

  • Chicken pieces: 20-30 minutes

  • Hot dogs: 5-10 minutes

  • Pork chops: 30-40 minutes

  • Carrots: 15-20 minutes

  • Ears of corn: 6-10 minutes

  • Whole potatoes: 45-60 minutes

  • Potato slices: 10-15 minutes

  • Whole apples: 20-30 minutes

travel to SHAKTOOLIK

Take the suggested route to Shaktoolik to learn about watch the webinar with Matthew Failor!

Travel to Shaktoolik

YOU ARE HERE

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Kaltag

Lunch Break

Go back to the race course

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