"Relaxing," she says after savoring an entry in Sealaska Heritage Institute's black seaweed contest.

"That one's good for boiled fish," she declares of entry No. 2. And No. 4 is "like eating chips."

Katasse is known for his frybread. When there's a gathering during the summer, he's often under a tent, cooking big pancakes of frybread and serving up Indian tacos - a mix of bread, pinto beans, lettuce, tomato and cheese.

"He is the reason I dance," said Hoff, 40, of the Gaanax i di clan, a Taan ta kwaan (Sea lion people) of the Yei l hit (Raven house).

This year, he made Celebration a priority. West participated in Thursday's opening ceremonies, offering remarks and a brief speech about the museum's upcoming grand opening.

The traditional races, with canoes of 10 paddlers and a rudderman, are held in conjunction with the biennial Celebration.

The winners were chosen by artist Robert Davidson and Northwest Coast art scholar and music director Aldona Jonaitis.

Those are good spots for black seaweed - often called laak'ask, wild celery or yanaide. It's a shimmery green in the water, a rich black when dry. It grows in clumpy blades, two inches wide and sometimes 20 inches long. During minus tides, often in early May, it's time to pick.

The show will be displayed in the Sealaska lobby from 8 a.m.-4:30 p.m. weekdays through July 2 and this Saturday. The display will include 28 pieces from 14 artists. Entrants were allowed to submit up to five pieces.