From the editors: Summer 2021

It’s pretty easy being green this time of year... though green-up for some brings a lot of sneezing. In spite of the pollen, we feel like celebrating. Summer 2021 marks our 20th issue of Edible Alaska, which means our fifth year of publication. Given the lingering struggles of the past year, we’re looking forward as much as back to a green future of more Alaska grown food, more fairness and stability in our food systems, and more support for Alaska’s food businesses.

But let’s return to Summer 2016, so we can give a hearty thank you to our founding editor, Mary Smith. Mary was at the helm of the magazine for its first eleven issues, and we’re so grateful to have adopted and grown a publication with engaged and loyal readers, advertisers, and supporters.

As for this summer reading you hold in your hand—it’s packed with chewy food for thought, like S. Hollis Mickey’s look at how green Anchorage was in early days (with recipe), or like Jack Donachy looking for a skiff in the Chigniks and ending up with the catch of the day (and a recipe). Tasha Elizarde learns to cook her favorite family meals in “Filipino Foods of Alaska,” and Abigail Slater remembers an impromptu urban fish camp from her childhood in “The Bloody Picnic Table.”

You’ll also notice a special section we’re hosting, produced by Edible Communities, the organization that licenses the “Edible” name to independently owned, local publications like ours. We’re proud to be part of this community of around 80 publishers across North America concerned with telling local stories of food and drink—and what aspect of life and culture isn’t expressed in food? We’ll share these stories throughout the next four issues, along with our own homegrown content, as always. Enjoy.

Here’s to the next twenty issues and beyond. Happy summer!