Bread Item Number: Z 35095 from the MAA: University of Cambridge
A sample of bread made from seaweed, kelp, wild berries and roe.; Good
A label with the sample gives its provenance to the natives in the early days among the Puget Sound and Alaska Indians. The original European tribal names and, where possible, current tribal names have both been given in separate GLT fields.; The black matter composing the majority of this bread is probably Porphyra perforata an edible seaweed eaten by most Northwest Coast Native Indians. The lighter brown matter is probably Kelp which is generally eaten when it is coated with herringroe, a delicacy, known as !ghow amongst the Haida. A label with the sample states the ingredients were all mixed together and pressed into shape.