Issue 16, Summer 2020: From the Editors

Who’s ready for summer? After a late winter and the crazy spring the world has shared, it’s impossible to say exactly what’s next, but we know summer will include longer days, fresh food, and opportunities to get outside. This issue was built around an Adventure theme, and hunkered down or not, it’s safe to say that we’re all in for some of that. As the state cautiously reopens, the oil industry is hamstrung, tourism’s hogtied, and the state budget is more slash than cash.

Alaskans know what’s up, though, and have rallied to save as many businesses as we can. We were already expert at isolating, at maintaining connections over distance, at practicing self-sufficiency while standing by to help those in need. We’ve weathered busts before and re-affirmed our love of home and our commitment to community.

Sarah Reynolds Westin’s essay about one family’s 2019 experience as Bristol Bay setnetters presents an example of one tight community. The fishing life in Bristol Bay looks a lot different now than it did at this time last year, though. Many initially called for the 2020 season to close to protect the 8,000 year-round residents of a region that swells annually by 20,000. As we go to press, it appears that the fishery will proceed with strict efforts to curb the spread. Other communities and industries in Alaska face similar challenges.

Alaska’s public lands aren’t going anywhere, even if the tourists don’t come. If trails are in your plans, check out Kristin Link’s contribution about backcountry snacks. Join Bree Kessler on a short and tasty road trip to the famous Chena Hot Springs outside Fairbanks. If you stay home but still want that loving roadhouse feeling, turn to Julia O’Malley’s Alaska Blueberry Meringue Pie recipe. Indulge and never regret it.

For many Alaskans who might not think daily about our food system, the pandemic has been a crash course. People now know more about how food gets to shelves and realize that how we buy has a direct impact on what is even available to buy. News from Outside and our own front yards draws clear lines between public health and food. Stories of contagion at large meat plants have inspired Alaskans to buy more local meat than ever. Farming in Alaska is growing, along with opportunities to buy directly via farmers markets and CSAs. Eat Alaska Grown like the state depends on it.

Though we’re neck-deep in uncertainty, too, we count our blessings. We’re grateful to the people who went out of their way to support restaurants and breweries when the going got tough. We’re grateful to our Edible Alaska partners and readers who keep us in the business of telling local food stories. Speaking of which, you’ll find a new Local Guide listing on page 39. Please shop local, support these small businesses, and tell them we sent you. Thank you!

We wish you health, plenty of elbow room, and Alaska farmed, foraged, shot, or caught food, with a generous side of adventure. Keep in touch, follow us on social, or send us a letter. We love letters! Check out the one below from a reader in upstate New York, and thanks for reading.

Until Fall