I learned how to clean the sealskin and furs and make sealskin boots from my parents, and I was teaching that two years ago in the school. In the springtime we had to take 12 students up to Nain Bay for two weeks and teach them how to be outside Nain, how to pick the dry wood, hunt for animals, and look for the tracks.

When the collector boat comes, we send a lot of seal meat to Nain to share with other people, mostly the old people. We put it in the fish boxes in a lot of ice so it won't spoil. The collector boat always takes ice to us. But sometimes it's really hot and the ice melts, so we look around to see icebergs and we take little pieces and cut it up and put it in with the fish.

I like going up to Okak when the char is coming out from the lake. When it's low tide there's a lot of fish for rodding, so just for fun we go rodding. We save the big ones for selling and I make pitsik out of the small fish. Sometimes when there's a whole lot of fish and the collector boat is not coming for a few days I make pitsik out of them.

I learned to make the pitsik from my mother when I was small. You cut the meat off, then take the meat and cut little lines across it so it will dry faster. If the fish is small you take the knife and from the head you cut it down the middle, take the bones out, clean it, and dry it in the sun. If I make pitsik with big fish I cut the stomach away because the stomach part is very oily. Then I take the bones out, cut the lines, clean it, and hang it up until it dries in the sun. If it's very sunny and kind of windy, it can dry in one week. Same way with the caribou meat and the seal meat, I make nikkuk out of them. You take all the big muscles off the caribou meat and you take the fat off the seal meat. You cut the meat really thin. Some people make thick ones, but I make mine thin to dry fast. I hang it up on the stick and turn it over and over until it's dry. You can put them on top of the rocks and turn them over in the sun. You have to watch it all the time because it can stink. The nikkuk is really good when it is fresh. It can be fresh about six months if you keep it in a cold place or in the freezer.