“I grew up with my grandma and her brother. And my grandma, from the beginning of the year, she would keep caribou bones and make sure all the meats are off the bone. She’ll keep it for a period of months and months, and then by the time spring, summer, by summertime, she’ll get a lot together and by fall time she’ll use a big pot and boil all the caribou bones and the legging part and the footing part. And then she’ll boil it for days and days and days, and then she always used to say it’s always better to do it in fall time because that way once the bones are, like, boiling, boiling, boiling and you take out the bones, and you use that broth from the bones, and then you make sure there’s no small bones in your broth.

And then she’ll use, like a see-through kind of cloth and she’ll strain it, and then she’ll keep doing that everyday, everyday - she’ll boil it and then she’ll put it in a different pot. And then once it gets thickened it’s caribou fat. And they call that ekwò tlé, meaning it’s caribou fat. And everyday her container will go from about this much in one day - two, three, four. So it’s a big pot and it goes, it’s like making your own butter or lard but this is from caribou.

That was the best memory I ever have of my grandma. And I always cherish that. Everytime I boil the bone part and then you eat the caribou meat, and then you save the bones. And then once you have a lot you can boil it, and then you can make your own caribou fat.”