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Course Description

Summary

Harvest: Quyurciq examines the Alaska Native harvest of sea otters and, by extension, broader topics of environmental management, Native science, and Indigenous sovereignty. We will view and thoroughly discuss various topics and subjects of a documentary film, Harvest: Quyurciq. The course content is particularly suitable for students studying environmental science, marine biology, Indigenous studies, and United States history. That said, Indigenous education is traditionally holistic and interdisciplinary, and the curriculum also includes elements of mathematics, art, and law. Lessons include contextual information about the specific topics and subtopics explored; such as environmental racism, an identification of the lesson’s learning objectives; preliminary reading material; and in-class exercises. Analysis of the film is paired with additional audio, video, and text media to investigate the curriculum’s key inquiries. This course is part of the project, Far Away yet So Very Close: Embodiment of Culinary Wisdom and Storytelling, which the Visual Arts faculty member, Yoko Inoue, collaborates with diverse scholars, artists, activists, collectives and practitioners to coalesce and develop Critical Kitchen Pedagogy for in-situ learning. This class will meet asynchronously, Wednesdays, 12:30-2:00pm and Sundays, 3:00pm-5:00pm.