We used to share it with people, you know. The seal that we got from over there would be just for the moment. To, to cook some to take up the bay while weʼre traveling. And, and uh, also the black seaweed. And thatʼs what, my mom always had dryfish. Sheʼd give, it would go on, like weʼd leave Yakutat early in the morning. And go up the bay. Probably sometimes my brothers had to row all the way, you know. There was no outboard motor. And theyʼd just be tired. Sometimes they just got into fights because theyʼd be so tired from rowing and, and Dick will tell Charles, "Itʼs your turn to row." And Charles wouldnʼt want to. Or, you know, theyʼd just argue, just fight like normal kids. And um, weʼd come ashore there. And, and I forgot the name of um, Redfield Bay. In Tlingit I forgot the name of it. [Aatlʼat? Thornton, Haa Leelkw... p 21, #158?] And that map, I donʼt know where I put it. I couldnʼt place it. Um, Sally might know but her memoryʼs so bad right now, you know. I donʼt know whether she could remember it. I used to I, I just forgot it for some reason. Anyway weʼd come ashore there and have a, Iʼm just talking, telling you in English, cause thatʼll help me remember it in Tlingit, too. Weʼd have lunch there and, and of course my dad would build a fire. And, and they had an old coffee, you know, coffee pot and theyʼd {get} have fresh water. And so heʼd make coffee. And my mother would give us pieces of dryfish and maybe some, some uh, black seaweed for our lunch. And, uh, just take a rest there for a while. And, and then weʼd probably have seal meat that we got from Ankau, you know to, to be able to have lunch with that at Redfield Bay. And then from there, weʼd travel on up to, to Chicago Harbor and the other place, Xʼaa Tlein Jig̱ei (Disenchantment Bay). And so, we did, you know. That, thatʼs what we did. But we knew our place. We knew we had to, our stomachs told us we had to pack water and pack wood. But thatʼs the whole seasonal travel and food. Like I say, I didnʼt go into real detail except for the seal. And, and uh, the dryfish. Well I did with the cockles and clams too and the seaweed. I went through it in about almost just about a half hour. And, a, actually thatʼs talking 12 months out of the year. And, a, but itʼs like I say, I didnʼt go into real detail. I mean, the parts where you take, take a rest and have coffee and lunch and all the washing we had to do and all the water we had to pack, you know. And, a