Seal Hunt is Foundation of Traditional Lifestyle

Angry Inuk by Inuk filmmaker Alethea Arnaquq-Baril  documents the economic, social, and cultural devastation caused by decades of anti-sealing activism.

For the Inuit communities of Nunavut, seal meat has been a staple in their local diets for millennia. The meat is a vital source of fat, protein, vitamin A, vitamin B12, and iron. Seal pelts are also prized for their warmth, and since first contact with Europeans, trade in seal products has played an important role in the regional economy. This revenue is especially crucial in remote areas where many foodstuffs need to be imported, and transportation costs are high.

A commercial seal hunt in Southern Canada, most notably the annual spring hunt in the Gulf of Saint Lawrence, has generated controversy in recent decades, led by high-profile animal-rights activists, and resulting in a 2006 call by the European Union for a ban on all harp seal and hooded seal products. The traditional Inuit seal hunt has been swept up in an animal rights activism fervor, adversely affecting an age-old way of life.

But now indigenous groups are standing up for their heritage and defending their traditional lifestyles. Inuit filmmaker Alethea Arnaquq-Baril has released Angry Inuk, a feature-length documentary that defends the Inuit seal hunt. In Toronto, Indigenous chef Joseph Shawana is keeping seal meat on the menu at his Ku-Kum Kitchen restaurant, despite a petition calling for its removal, and is galvanizing a groundswell of public support of his own.

Partially shot in the filmmaker’s home community of Iqaluit, as well as Kimmirut and Pangnirtung, where seal hunting is seen as essential for survival, Angry Inuk also follows an Inuit delegation to Europe in an effort to have the EU Ban on Seal Products overturned. The film criticizes NGOs such as Greenpeace and the International Fund for Animal Welfare for championing animal rights while ignoring the needs of vulnerable northern communities who depend on the hunt for their livelihoods.

Chef Shawana, whose restaurant specializes in indigenous-themed dishes, says he researched the Northern hunt before opting to serve seal meat. He points out the Inuit seal harvest is very sustainable and humane, and contrasts it with the roughly two million cows, 20 million pigs, and 550 million chickens killed each year in Canada alone during large-scale food production. But at the root of the issue, says Shawana, is the need to acknowledge and support Canada’s aboriginal cultures.

Seal tartare is just one of many indigenous-themed dishes served at Ku-Kum Kitchen by owner/chef Joseph Shawana.

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