Dried halibut and whale jerky: how a traditional Inuit diet fuelled an epic kayak adventure

British chef Mike Keen paddled up the coast of Greenland eating only what local people did, and the health benefits led him to question the global food system

For a period of two months last year, a typical day for chef Mike Keen would see him skipping breakfast and lunch in favour of snacks such as dried capelin (a small bait fish), dried halibut, jerky-like dried whale and a local Greenlandic whale skin and blubber treat called mattak.

Mike Keen eats fermented seal blood in Sermilik fjord, east Greenland. Photograph: Mike Keen