How did adobo become so ubiquitous in Tlingit homes? It’s a legacy of a century of close contact between the Filipino and Alaska Native communities in Southeast Alaska
, after more than 15 years as president of the Glacier Valley camp. Under his direction, Glacier Valley raised funds by catering for corporate events: Sealaska, the Juneau-based regional Alaska Native corporation, and Goldbelt, the local Alaska Native corporation serving the Juneau area are among their clients. At those Native events, adobo is standard fare.
Like many Alaskeros who married Tlingit women, Gregory’s grandfather worked hard to assimilate into his wife’s culture. He was adopted into the Brown Bear clan, learned the complex language, and became known as one of the clan’s best fishermen. He’s technically Gregory’s step-grandfather, but “growing up, I never knew that wasn’t my mom’s real dad,” he says.
Juneau resident Kendri Cesar shows off her heritage with her dad’s T-shirt. Many within the community identify as mestizo, or “Tlingi-pino.” His nephew, Raymond Gregory a.k.a Took, is the namesake of his Filipino great-grandfather. A Tlingit carver, singer, and dancer, the younger Gregory travels around the world to share and practice his art and studied sculpture at the Institute of American Indian Arts in Santa Fe. He’s also shared his passed-down pork adobo recipe, with pickling spice and apple cider vinegar, with the people he meets in new places. “But it’s nowhere near as good as my uncle’s,” he says.
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