Fresh, local food is a major part of Greenlandic culture, society and health. Seals, Stigma and Survival secondary investigator Erik Kielsen has been front and centre in research in South Greenland working with and advising researchers and journalists interested in engaging in the region. As part of his work for Innovation South Greenland (ISG.gl) in his role as a consultant for Fisheries/Hunting, Other Businesses, and Food, Kielsen has taken on the task of elevating local knowledge and processes by articulating to domestic and international audiences alike about the Inuit Harvesting Year by authoring a poster that skillful and succinctly brings together invaluable information on when and why kinds of harvesting happen in Greenland throughout the year and the local meat and fish that is available in the marketplace.
Reflecting on his work, Kielsen highlights:
It is very important to me that we utilize our local food much more than we currently do! We eat WAY too much imported frozen meat from abroad, with a lot of preservatives (with E numbers in the product).
One of the ways for us locals to eat healthier, fresher, and more local food is to spread the information to consumers. And here is one of them: Posters! It has taken me months to create these, as everything had to be correct information!
To maximize the accessibility and impact of Kielsen’s distillation of the Greenlandic Inuit harvesting year, Kielsen has made his work accessible in three languages: Kalaallisut/Greenlandic, English and Danish/Dansk. Check out Kielsen’s work below!
Seals, Stigma and Survival 