“A while ago, my auntie invited me for lunch. She said she made caribou blood soup, and I haven’t had that, like, since I was a kid. So I rushed over there and I got there and, and I just counted my blessings, like how am I so fortunate to have this. And I haven’t had that since I was, like, ten and I’m like thirty-eight, you know. So that’s like twenty-eight years I haven’t had that. And my dad used to make it. And when my auntie was talking, she said they usually - when she gets caribou blood - she’ll freeze them. They’ll freeze it in a bag, like a caribou bag, like a - I don’t know what is it - like a stomach. And she’ll freeze it. And then when she’ll make it, she’ll add flour to it. I think my dad, like, it just takes time. We just stir and stir and stir, make it like a, like soup base kind of like. And then she told me that, um, she’ll pass it onto elders that are around.

When she made it, she kind of had tears, and saying like, ‘those elders are not here so, so give it to middle aged people’. I don’t know she always invited me for lunch and I had that, and I just felt really fortunate, you know? Like to, to get that because it’s really rare and it’s hard to get it, you know? And people that go hunting, they put it in a little stomach and they’ll tie it up. It’s not, like, in a bag or anything. Originally, when you get it you have to put it in the stomach, it’s just a traditional thing they follow I guess. Yeah.”