Chatter Marks EP 45 Revolutionizing how people see and understand Alaskan cuisine with Rob Kinneen

Crude Conversations

crudemag

Society & Culture

5 • 884 Ratings

🗓️ 6 September 2022

⏱️ 101 minutes

🔗️ Recording | iTunes | RSS

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Summary

Rob Kinneen has been an ambassador for Alaskan cuisine through his guest chef appearances, speaking engagements, cooking demonstrations and private caterings. His work has revolutionized how people see and understand the state’s traditional foods. His understanding of traditional foods goes back to growing up in Petersburg, Alaska, where he remembers clamming with his uncles, fishing with his dad and picking berries. There was also venison and the first time he had fresh asparagus — it was so much better than the stuff that came out of the can. He works for the food non-profit NATIFS now, where he promotes food relief, education, awareness and accessibility of traditional foods. He says that this position is a one-of-one, there’s nothing else out there like it. It’s not so much a job as it is what he does, and who he is as a chef and as a person of Tlingit heritage. In his late-40s now, Rob says that he started to really notice the negative effects that alcohol was having on his body and his lifestyle. So, over two years ago, he became alcohol-free. He says that, right now, he’s proud of being exactly who he wants to be — he has more hours in the day, and his mind is clear and he’s confident. Chatter Marks is a podcast of the Anchorage Museum, and is available on Apple Podcasts, Spotify, Amazon Music and Google Podcasts. Just search "Chatter Marks."

Transcript

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0:00.0	You know, I just think like if you care about, you know, if you're a farm to table chef for
0:16.2	a movement of something like that, then that especially in Alaska, your job does become
0:21.9	political because I'm indigenous and I focused on some of that.
0:26.3	And then the more you learn, the more you just can't turn away from, your job becomes
0:29.8	political and a little more mission driven.
0:33.3	You know, if this was opportunity for me when I was like 25, there's no way I would do
0:37.4	this because I just didn't have the attention span to not do something physical in a kitchen.
0:42.1	Like I'm a very tactile individual.
0:45.4	So I do need, I needed some time to definitely grow those experiences.
0:50.8	This job is, I feel like it's a one of one.
0:53.0	I mean, the conversations and, you know, it was kind of tailored for me.
0:59.7	And, you know, and that's exciting, but I also think I bring a unique aspect to the
1:03.6	table.
1:04.6	I'm not trying to say, I guess I just put it even like right now.
1:07.4	If you Google chef, like I wouldn't be the top 5 millionth response.
1:12.8	But if you Google indigenous chef, I'm probably like one of 10.
1:17.4	That was chef Rob Canine.
1:19.6	He's been an ambassador for Alaska and cuisine through his guest chef appearances, speaking
1:24.3	engagements, cooking demonstrations, and private caterings.
1:28.7	His work has revolutionized how people see and understand the state's traditional foods.
1:34.5	His understanding of traditional foods goes back to growing up in Petersburg, Alaska,
1:39.4	where he remembers climbing with his uncles, fishing with his dad, and picking berries.
	...

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