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My name is Megan Gilles and I am an undergraduate extension education intern working with Minnesota Sea Grant (MNSG). This summer I traveled to Grand Portage, Minnesota, to help deliver an environmental literacy program about streams and the food webs of stream ecosystems at a week-long camp for tribal youth. The camp was called Agaaming Aki (i.e., “the land across the water”).
Unnatural energy or resources? >> yes, yeah. that's exactly it. >> here's how this fish pond works. ruth's ancestors built the stone walls to create the pond and protect it from the waves of the ocean. they also used rocks to create a channel with a gate allowing the fish to come in. as the fish grow, they're unable to get out. this design kept people fed for centuries without one piece of modern technology. it's a never ending costco sample plate. >> our elders were able to sustainably live here by producing their own food, by gathering their own seafood. if you look at today, and just a litt...
Doesn't require a lot of unnatural energy or resources? >> yes, yeah, that's exactly it. >> here's how this fish pond works. ruth's ancestors built the stone walls to create the pond and protect it from the waves of the ocean. they also used rocks to create a channel with a gate allowing the fish to come in. as the fish grow, they're unable to get out. this design kept people fed for centuries without one piece of modern technology. it's a never ending costco sample plate. >> our elders were able to sustainably live here by producing their own food, by gathering their own seafood. if you look ...
>> here's how this fish bond works. ruth's ancestors built the stone walls to create the pond and protect it from the waves of the ocean. they also used rocks to create a channel with a gate allowing the fish to come in. as the fish grow, they're unable to get out. this design kept people fed for centuries without one piece of modern technology. it's a never ending costco sample plate. >> our elders were able to sustainably live here by producing their own food, by gathering their own seafood. if you look at today, and just a little over a hundred years, what you're looking at is 60 to 70% of ...