Paddling Chef Mike Keen shares his solo 3,200‑km kayak journey up the west coast of Greenland, where he lived on a traditional Greenlandic Inuit diet of seal, whale, fish and fermented foods while researchers tracked his health and microbiome.

In this episode of the Paddling the Blue podcast, we discuss his preparation, camping and paddling challenges, surprising physical results, the role of fermentation in food preservation, and ongoing scientific follow‑up — all framed by vivid Arctic landscapes and encounters with local hunters.

Eat your environment

Mike Keen (Instagram)