SEARHC Mt. Edgecumbe Hospital patients now have traditional food options

A bowl from venison stew served at the Mt. Edgecumbe Hospital cafeteria (Photos courtesy of SEARHC)

As part of the SouthEast Alaska Regional Health Consortium (SEARHC) Mt. Edgecumbe Hospital’s (MEH) overarching goal to provide the best care possible to individuals receiving medical care at MEH, the Hospital Nutrition staff, in partnership with food service contractor NMS, recently began making traditional food options available to inpatients.

NMS Chef Manager Lexie Smith holds deer hind quarters before preparing them for Mt. Edgecumbe Hospital patients as part of the hospital’s new traditional food options

Providing care means more than traditional medicine, it means comforting those that are not feeling well. One way Mt. Edgecumbe Hospital Nutrition staff thought they could provide additional comfort that was to add traditional foods such as local game, seafood, plants, and berries to the inpatient menu that feel like comfort food. However, adding traditional foods to the hospital’s menu required coordination with more than one Alaska State agency, including the Department of Environmental Conservation and the Department of Fish and Game.

Undaunted by the task and motivated by the inevitable outcome, the MEH Nutrition team set out to develop a policy that would satisfy the state and SEARHC. The Traditional Foods Policy they created took quite a while to finalize, but resulted in a system that now allows Mt. Edgecumbe Hospital to accept donations of locally harvested meat, seafood, vegetables, and berries to be used exclusively for inpatient meals.

“As a team, we truly believe that the food we serve, and the hospitality we provide aid in the healing process. NMS is proud to prepare traditional foods that bring comfort to Mt. Edgecumbe patients, and we are committed to doing so,” said Lexie Smith, NMS Chef Manager at Mt. Edgecumbe Hospital. “The menu is meant to engage our guests, honor tradition, and respect the land. The venison stew, in particular, is a recipe calling for fresh vegetables, herbs, and Sitka venison (as supplies are available). The stew is a popular menu option that many guests relate to and feel comforted by. Our Traditional Foods Policy allows the public to make donations of indigenous foods as long as it has been properly handled,” she added.

“This program is a win-win, great for the health of patients and great for community members who want to donate and be part of systems that emphasize living sustainably off the land and sea,” SEARHC Health Promotion Director Martha Pearson said.

For now, every Friday the MEH “Chef Special” for patients is venison stew. Ideally, however, if MEH were to receive donations of other items like fish, herring eggs, beach asparagus, fiddleheads, berries, reindeer, moose, etc. the Nutrition staff could incorporate those into the menu as well. They could also employ traditional methods of preserving. The hospital nutrition staff would very much like to see items such as local jams and pickles, herring egg salad, bone broths, and smoked fish on the patient menu in the future.

“Patient-centered medical care is a critical component of the way we deliver healthcare at SEARHC. Our Traditional Foods policy is an example of that and an enhancement to our vision of promoting a healthy balance of mind, body, and spirit,” SEARHC President/CEO Charles Clement said. “We are excited to explore ways to demonstrate our appreciation of the area and the local flavor in these offerings and are of course proud to be part of the future of healthcare delivery in the region.”

Additional information regarding traditional foods that may be donated and which are prohibited can be found online at and reviewing the links under the “Requirements” section near the top of the page.

Individuals that have questions about donating traditional foods to Mt. Edgecumbe Hospital can contact NMS Food Service and Catering General Manager David Alexander at (907) 966-8325 or, or NMS Chef Manager Lexie Smith at (907) 966-8470 or


• SEARHC, UAF Cooperative Extension Service to host ‘Basics of Food Preservation’ classes

University of Alaska Fairbanks Cooperative Extension Service Tanana District Agent Roxie Dinstel demonstrates proper home canning techniques (Photo courtesy of the UAF Cooperative Extension Service)

University of Alaska Fairbanks Cooperative Extension Service Tanana District Agent Roxie Dinstel demonstrates proper home canning techniques (Photo courtesy of the UAF Cooperative Extension Service)

Are you looking for ways to safely put up your grub? Do you have extra salmon or veggies you want to preserve for eating this winter? Two “Basics of Food Preservation” classes will be taught Wednesday, Aug. 31, in Sitka.

The first class takes place at noon on Aug. 31 at the SouthEast Alaska Regional Health Consortium (SEARHC) S’áxt’ Hít Mt. Edgecumbe Hospital Litehouse Cafeteria conference rooms. The second class is at 7 p.m. at Kettleson Memorial Library.

Both one-hour classes will be taught by University of Alaska Fairbanks Cooperative Extension Service Tanana District Agent Roxie Dinstel of Fairbanks, who will cover safe canning and preserving for various types of foods. Roxie helped create the UAF Cooperative Extension Service‘s new Preserving Alaska’s Bounty online tutorials for home canners, which can be found at (Note, Adobe Flash Player required to view tutorials, but it can be downloaded from the site.) She also helped write several of the UAF Cooperative Extension Service’s publications on canning, which are available from your local UAF Cooperative Extension Service office (at the University of Alaska Southeast-Sitka Campus in Sitka) or can be downloaded online at

In addition to the two classes on home canning, Roxie also will be available to test pressure gauges for home canning equipment owned by Sitka residents. These tests can tell you if your gauge is still accurate, or if it needs to be replaced for safe canning.

These classes are sponsored by the University of Alaska Fairbanks Cooperative Extension Service, Kettleson Memorial Library and SEARHC Health Promotion. All are welcome to attend, and the classes are free. For more information, please contact Martha Pearson at 966-8783 or