The Tolowa Dee-ni’ Nation are keeping traditional foodways alive in the face of climate change and human impact.
As the sun falls and rain clouds linger, Jaytuk Steinruck drives an ATV up a northwest corner of California's shore.
His goal? To gather duuma (sea anemone) from tide pools near Setlhxat (Prince Island) for a feast made from traditional Tolowa tribal foods.
As he gathers the spongy, green anemone that will later be breaded and fried like calamari, Steinruck also talks about smelt, an important part of the tribe's diet that is disappearing. The small, silver feeder fish that the Tolowa Dee-ni' once relied heavily upon has become scarce.