As a leading tribal organization we take pride in offering the best support and services we can in all we do.
We are dedicated to serving the needs of our members and community throughout Klawock, Prince of Wales Island and the State.
Klawock Cooperative Association is a duly constituted Indian Tribe, organized pursuant to the authority of Section 16 of the Act of Congress of 18 June 1934 (48 Stat.984, amended 1 May 1936 (49 stat. 1250), and is a duly elected governing body of the Tribe, authorized to act by and behalf of its Tribal members.
Our History; Our People
Klawock's first settlers were Tlingit who came from the northern winter village of Tuxekan.
They used it as a fishing camp for the summer period, and called it by several different names: Klawerak, Tlevak, Clevak, and Klawak. Notable Klawock residents include Frank Peratrovich, who served as mayor of Klawock and later president of the ANB, was the only Alaska Native of the 55 delegates to the Alaska Constitutional Convention in 1955.
Elizabeth Peratrovich lived in Klawock with her husband Roy, who was elected Mayor four times during the 1930's and 40's.
She served as president of the Alaska Native Sisterhood (ANS), and worked tirelessly in the 1940s on anti-discrimination legislation.
She is credited with gaining senate approval in 1945 due to her passionate testimony about the effects of discrimination.
The state has recognized her contribution, naming February 16 and Gallery B of the State Capitol in her honor. Language - Resources KCA (IRA) History -Corporate Charter Original Alaska's First Salmon Cannery-History Artifact of the Month-Museum Our Traditional Foods- The traditional diet of the Tlingit people relies heavily on the sea.
Fish, seal, seaweed, clams, cockles, gum boots (chitons—a shell fish), herring eggs and salmon eggs, berries, and venison make up the primary foods of most Tlingit people.
Fish, such as halibut, cod, herring, and primarily salmon, (king, reds, silver, and sockeye) are prepared in many forms—most commonly smoked, dried, baked, roasted, or boiled.
Dog, silver, humpy, and sockeye salmon are the fish best utilized for smoking and drying.
The drying process takes about a week and involves several stages of cleaning, deboning, and cutting strips and hanging the fish usually near an open fire until firm. These strips serve as a food source throughout the year, as they are easily stored and carried Other foods of the Tlingit include such pungent dishes as xákwl&NA;ee, soap berries (whipped berries often mixed with fish or seal oil), seal liver, dried seaweed, fermented fish eggs, abalone, grouse, crab, deer jerky, sea greens, - suktéitl&NA; —goose tongue (a plant food), rosehips, rhubarb, roots, yaana.eit (wild celery), and s&NA;ikshaldéen (Hudson Bay tea)