At the Alaska State Fair last August 24, Governor Mike Dunleavy signed a bill into law that changed where and how homemade food may be sold to the public in Alaska. Under this new Homemade Food Rule, producers may sell homemade foods without a permit or an inspection. As a result, local makers can now expand into new markets, and consumers may find a wider variety of prepared foods for sale.
Homemade foods (also called “cottage foods”) are foods and drinks prepared in a producer’s private home or in a leased kitchen. Homemade foods are packaged to be eaten later, not consumed on site like at a restaurant or food truck. Homemade foods may be shelf stable, refrigerated, or frozen—a jar of pickles on a shelf, say, or a container of pesto in the fridge, or a whole frozen casserole.
Makers must understand whether their products are defined as either potentially hazardous or non-potentially hazardous foods, and if they require any ingredients disallowed under the new rule. Cooks cannot make or sell prohibited foods, such as shellfish, wild game, or controlled substances. The Alaska Division of Environmental Health’s Food Safety and Sanitation program which is part of the Alaska Department of Environmental Conservation (DEC) has updated its website with comprehensive resources, including defined homemade food categories.
One of the upsides of the new law is that it places no limit on a maker’s annual sales or volume. Online and mail order sales within Alaska are allowed, but out-of-state sales are not. Makers must follow the specific labeling requirements outlined by DEC to ensure that customers are informed about homemade foods.
Homemade foods in the non-potentially hazardous category may now be sold in retail spaces. These products do not require time and temperature control for safety. You may see your favorite sourdough breads, jams, vinegars, and pickles on grocery store shelves. Owners of retail spaces, including locations like bookstores, coffee shops, and even restaurants, may sell these foods, but must follow specific rules regarding labeling and display.
While legislation nationwide is trending toward “Food Freedom” (easing up on or eliminating regulations on foods produced at home or other non-permitted locations), foodborne illness still can be a risk to public safety. Under the new Alaska law, producers, retailers, and consumers need to balance economic opportunity and risk management. As you enjoy access to new homemade foods, ask questions to know how your favorite foods are made and where they come from.
Get more details from the Alaska DEC.
Meet a few of the micro-enterprises producing food under the new Homemade Food Rule:
Boreal Woods Mushroom Farm
Matt Meares and Abby Hatfield
Matt Meares started Boreal Woods, Interior Alaska’s only year-round mushroom farm, in 2020 as a family project. The farm grows up to 15 varieties of gourmet and medicinal mushrooms and operates a weekly mushroom CSA. Also, Matt and Abby Hatfield make mushroom-based products such as powders, tinctures, and colorful homemade fresh pasta. Matt’s Mushroom Soup mix works as well in green bean casserole as it does on a camping trip. Boreal Woods products are available at farmers markets, craft fairs, holiday bazaars and Roaming Root Cellar in Fairbanks.
MeLanie’s Crazy Cakes and Robert’s Super Secret Sauces
MeLanie and Robert Hurst, Kodiak
MeLanie and Robert Hurst run their bakery and salsa operations together in Kodiak. MeLanie brought her professional experience as a bakery manager and cake decorator to Kodiak, where her cake creativity flourished. MeLanie’s Crazy Cakes (and cookies, cupcakes, and other goodies) are popular with businesses, residents, and members of the U.S. Coast Guard. Robert used his mother’s salsa recipe and shared it with friends, who encouraged him to join MeLanie and sell it at Kodiak markets. Since, he has expanded his range of salsas to include mild to hot, both sweet and savory. The Hursts plan to open a brick-and-mortar shop in 2025.
Annie’s Cookies
Ann Metcalfe, Juneau
Ann Metcalfe has operated Annie’s Cookies from her home bakery in Juneau since 2018, offering both cherished cookies that she’s made for decades along with creative new products. She bakes an assortment of hand-formed, all-butter cookies including Annie’s shortbread spoons (dipped in chocolate), and strawberry-rhubarb jam thumbprints. She individually wraps and packages her delectables in attractive gift boxes or clear cellophane. Annie’s cookies are available online at Salt & Soil Marketplace, at seasonal fairs and markets, and by special order.
First published in the Spring 2025 print edition.
