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# Edible Alaska

## Sitemaps

- [XML Sitemap](https://ediblealaska.ediblecommunities.com/sitemap.xml): Contains all public & indexable URLs for this website.

## Posts

- [Rhubarb Crumble Bars with Oat Shortbread Crust](https://ediblealaska.ediblecommunities.com/recipes/rhubarb-crumble-bars-with-oat-shortbread-crust/) - Rhubarb Crumble Bars with Oat Shortbread Crust These oat shortbread rhubarb bars are sweet, salty, crunchy, and tart. They're made with oat flour and rolled oats, so they're naturally gluten-free. 8-inch round cake pan SHORTBREAD CRUST113 g (1 stick) salted butter, room temperature65 g (1/3 cup) granulated sugar1/2 teaspoon fine sea salt½ teaspoon pure vanilla
- [Find A Copy of Edible Alaska](https://ediblealaska.ediblecommunities.com/about-us/about-us-find-copy-edible-alaska/) - Edible Alaska is distributed compliments of our advertiser-distributor partners at locations all over the state. Of course, the surefire way to make sure you get your hands on a copy is to subscribe and you'll get each issue delivered right to you! The support of subscribers and our partners is vital to our success.
- [The Work of Our Hands](https://ediblealaska.ediblecommunities.com/food-thought/the-work-of-our-hands/) - The fruits of our labors
- [It’s the International Year of the Woman Farmer](https://ediblealaska.ediblecommunities.com/food-thought/its-the-international-year-of-the-woman-farmer/) - it’s sometimes hard for a person to see me
- [Sitzmark Bar & Grill](https://ediblealaska.ediblecommunities.com/things-do/sitzmark-bar-grill/) - Sitzmark has earned its place as the mountain’s après-ski hub.
- [Eating with the Tides](https://ediblealaska.ediblecommunities.com/things-do/eating-with-the-tides/) - 90 Days of Place-Based Food in Alaska
- [A Sweet Slice of Alaska Summer at the Alyeska Resort Blueberry Festival!](https://ediblealaska.ediblecommunities.com/things-do/a-sweet-slice-of-alaska-summer-at-the-alyeska-resort-blueberry-festival/) - At Alyeska Resort, late summer comes with a signature flavor.
- [The Great Alaskan Bowl Company: Simple. Intentional. Organic.](https://ediblealaska.ediblecommunities.com/shop/the-great-alaskan-bowl-company-simple-intentional-organic/) - What we eat or what tableware we use gives us ample opportunities to make choices that align with our values and health goals.
- [Local Levers For Change](https://ediblealaska.ediblecommunities.com/shop/local-levers-for-change/) - Food Entrepreneurs Can Strengthen Vital Nutrition Programs
- [An Artist, Discovered](https://ediblealaska.ediblecommunities.com/shop/an-artist-discovered/) - Discover the Art of Field Sketching: Nature-Inspired Techniques for Pencil, Pen, and Watercolor
- [Restaurants with a Side of Brewery](https://ediblealaska.ediblecommunities.com/drink/restaurants-with-a-side-of-brewery/) - Which breweries offer full menus when you’re craving a real meal to go with a pint?
- [Ten Years of Beer on the Wall](https://ediblealaska.ediblecommunities.com/drink/ten-years-of-beer-on-the-wall/) - Closures of favorites are depressing, but Alaska remains an incredible beer state.
- [Celebration Sanity](https://ediblealaska.ediblecommunities.com/eat/celebration-sanity/) - A Party Menu that Travels Well
- [Currant Events](https://ediblealaska.ediblecommunities.com/eat/currant-events/) - A wildness that changes depending on what you do with it
- [From Mango to Muktuk](https://ediblealaska.ediblecommunities.com/food-thought/from-mango-to-muktuk/) - Finding my place at Alaska’s table
- [Smoke, Saffron, Summer : Our Paella Tradition](https://ediblealaska.ediblecommunities.com/eat/smoke-saffron-summer-our-paella-tradition/) - There are meals that feed you, and meals that mark your life.
- [Not Just the Wolves: An Excerpt from Ghosts of Distant Trees](https://ediblealaska.ediblecommunities.com/food-thought/not-just-the-wolves-an-excerpt-from-ghosts-of-distant-trees/) - Erica Watson traces the layered ecologies of Denali National Park, Alaska
- [Raymond James: Celebrating 10 Years of Edible Alaska](https://ediblealaska.ediblecommunities.com/food-thought/raymond-james-celebrating-10-years-of-edible-alaska/) - A Journey Rooted in Community and Growth
- [Alaska Oysters](https://ediblealaska.ediblecommunities.com/eat/alaska-oysters/) - The Summer Showstopper You Have to Experience
- [The Adaptable Cook](https://ediblealaska.ediblecommunities.com/food-thought/the-adaptable-cook/) - The notion of choice is one that staff at the Yukon Food Bank think about a lot.
- [Keeping the Crew Fed](https://ediblealaska.ediblecommunities.com/food-thought/keeping-the-crew-fed/) - A Look Inside a Ketchikan Coast Guard Cutter Galley
- [Edible Alaska Provisions Gift Guide: Winter 2025](https://ediblealaska.ediblecommunities.com/shop/edible-alaska-provisions-gift-guide-winter-2025/) - Eat, drink, be merry
- [Not Avocado Toast](https://ediblealaska.ediblecommunities.com/eat/not-avocado-toast/) - Alternative Breakfast Spreads
- [Eat like it's 1896](https://ediblealaska.ediblecommunities.com/eat/eat-like-its-1896/) - Pea Sausage: the Gold Rush era MRE you never knew you were missing
- [Secrets of a Cabin Cook](https://ediblealaska.ediblecommunities.com/eat/secrets-of-a-cabin-cook/) - Living and cooking in a remote McCarthy cabin has taught me to think creatively about food.
- [Food Back](https://ediblealaska.ediblecommunities.com/eat/food-back/) - Indigenous chefs, caterers, and food entrepreneurs work to reclaim and highlight traditional foods
- [From Yaakwdaat with Xaat](https://ediblealaska.ediblecommunities.com/food-thought/from-yaakwdaat-with-xaat/) - Yakutat, Alaska
- [New Rules, New Opportunities](https://ediblealaska.ediblecommunities.com/food-thought/new-rules-new-opportunities/) - Inside Alaska’s Homemade Food Expansion with UAF Cooperative Extension’s Sarah R-P. Lewis Recent changes in Alaska have expanded both the types of homemade foods for sale and where those foods can be sold. In the summer of 2024, HB251, which included the homemade food exemption, was signed into law. This exemption was added to the
- [Give the Gift of Edible Alaska](https://ediblealaska.ediblecommunities.com/about-us/subscribe/) - Get a year's worth of Edible Alaska mailed to your door! 5-for-4 Gift Subscription Sale Buy a new subscription before December 21, 2024, and you'll get a free BONUS issue—we'll hand mail the WINTER issue as soon as you order. (Normally, new subscriptions begin with the next published issue, but your gift—to yourself or others—will arrive right away.) New two-year subscriptions will also get a bonus issue (9 for the price of 8).
- [Culinary Arts Programs that Cut the Mustard](https://ediblealaska.ediblecommunities.com/things-do/culinary-arts-programs-that-cut-the-mustard/) - I felt at home and confident in the kitchen after my training
- [Giving Back, Alaska-Style](https://ediblealaska.ediblecommunities.com/food-thought/giving-back-alaska-style/) - From Generosity to Legacy
- [Third Space, Twice Baked](https://ediblealaska.ediblecommunities.com/food-thought/third-space-twice-baked/) - Baked Café engenders the kind of pre-smart phone connection that third spaces are loved for
- [Start Your Culinary Career At UAF Community and Technical College](https://ediblealaska.ediblecommunities.com/things-do/start-your-culinary-career-at-uaf-community-and-technical-college/) - You will learn in the kitchen on your first day.
- [Hygge for Your Belly: A Talkeetna Winter Road Trip for Eaters](https://ediblealaska.ediblecommunities.com/things-do/hygge-for-your-belly-a-talkeetna-winter-road-trip-for-eaters/) - A comfortable, contented sense of conviviality
- [The Gathering Bowl](https://ediblealaska.ediblecommunities.com/shop/the-gathering-bowl/) - Each one contains cultural significance, family connections, and cherished memories
- [Ursa Major Distilling: Community in the Heart of Alaska](https://ediblealaska.ediblecommunities.com/drink/ursa-major-distilling-community-in-the-heart-of-alaska/) - Community runs deep here, and it often shows up on the doorstep.
- [Scenes from Romano’s Restaurant](https://ediblealaska.ediblecommunities.com/eat/scenes-from-romanos-restaurant/) - Maybe you’d like to have your ’80s romance at home?
- [Better than Baklava and More than Menemen](https://ediblealaska.ediblecommunities.com/eat/better-than-baklava-and-more-than-menemen/) - Turkish Delight celebrates regional cuisine in Anchorage
- [Fairbanks’ Falafel Following](https://ediblealaska.ediblecommunities.com/eat/fairbanks-falafel-following/) - I think we were surprised by how many people wanted to eat it!
- [Easy Entertaining with Alaska Flavors](https://ediblealaska.ediblecommunities.com/eat/easy-entertaining-with-alaska-flavors/) - Small shareable bites that celebrate Alaska’s wild flavors
- [Celebrate the Beauty of Winter with Alaska Oysters](https://ediblealaska.ediblecommunities.com/eat/celebrate-the-beauty-of-winter-with-alaska-oysters/) - Yes, you can enjoy fresh Alaska oysters in the winter!
- [After the Slopes: Sakura](https://ediblealaska.ediblecommunities.com/eat/after-the-slopes-sakura/) - An ideal place to dine
- [The Heartbeat Of Seward](https://ediblealaska.ediblecommunities.com/eat/the-heartbeat-of-seward/) - The Highliner’s Year-Round Table
- [More Than a Meal](https://ediblealaska.ediblecommunities.com/eat/more-than-a-meal/) - Thoughtful Catering Rooted in Alaska
- [Bambino's-A Spoonful of Alaska](https://ediblealaska.ediblecommunities.com/shop/local-guide-bambinos-spoonful-alaska/) - Bambino’s Baby Food for Health-Conscious Families
- [Produce Family](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-produce-family/) - Creating Community through Apples and Oranges at Natural Pantry
- [Exquisite Paradox: Exploring the Virtues and Vices of Chokecherry in Alaska](https://ediblealaska.ediblecommunities.com/food-thought/exquisite-paradox-exploring-the-virtues-and-vices-of-chokecherry-in-alaska/) - Continuing a quest to understand the intriguing complexities of chokecherries in Alaska.
- [The Biscuit Trail](https://ediblealaska.ediblecommunities.com/things-do/biscuit-trail/) - The following beckons the reader to a not-so-secret, off-the-beaten-path trail.
- [Not All Gravy: Alaska’s Wild Biscuit History](https://ediblealaska.ediblecommunities.com/eat/not-all-gravy-alaskas-wild-biscuit-history/) - I’m hunting biscuits and gravy all over the state, the way some residents stalk moose.
- [I Live with a Nukalpiaq: Life on the River](https://ediblealaska.ediblecommunities.com/food-thought/i-live-with-a-nukalpiaq-life-on-the-river/) - I live with a nukalpiaq (good provider).
- [Bone By Bone](https://ediblealaska.ediblecommunities.com/food-thought/bone-by-bone/) - Like a parent to a child, you too will know a bottomless bond.
- [Plated: Shards of Pottery History](https://ediblealaska.ediblecommunities.com/food-thought/plated-shards-of-pottery-history/) - Ceramics have an ancient history in Alaska
- [Gather Round, Year-Round](https://ediblealaska.ediblecommunities.com/eat/gather-round-year-round/) - Behind every great meal at The Highliner Restaurant is a team of passionate, skilled professionals
- [Serving Up Comfort](https://ediblealaska.ediblecommunities.com/eat/serving-up-comfort/) - NMS Brings Heart to the Table at Alaska’s Senior Dining and Tribal Healthcare Facilities
- [N/A This Way: New local drinks tickle your taste buds](https://ediblealaska.ediblecommunities.com/drink/n-a-this-way-new-local-drinks-tickle-your-taste-buds/) - Nonalcoholic drinks that are guaranteed to catch your attention
- [Fall’s Perfect Immune Boost: Alaska Oysters](https://ediblealaska.ediblecommunities.com/eat/falls-perfect-immune-boost-alaska-oysters/) - Alaska’s cold waters create oysters with distinctive flavor profiles
- [Invested in Alaska](https://ediblealaska.ediblecommunities.com/food-thought/invested-in-alaska-raymond-james-a-different-kind-of-financial-services-firm/) - Raymond James has always been a different kind of firm
- [Wildfires, Wildberries, and Wildstories](https://ediblealaska.ediblecommunities.com/food-thought/wildfires-wildberries-and-wildstories/) - Even the simple act of berry picking now demands caution and planning.
- [Northern Cabbage](https://ediblealaska.ediblecommunities.com/food-thought/northern-cabbage/) - If you open the window the northern lights might walk inside,
- [Secure Your Listing in our Eat & Drink Local Guide](https://ediblealaska.ediblecommunities.com/shop/local-guides-eat-drink-local/) - You'd Look So Good Here! Secure your listing in our Eat & Drink Local Guide. This is a fantastic and affordable new way for restaurants, breweries, distilleries, coffee shops, and more to connect with old and new customers by way of the magazine. Take advantage of special introductory pricing while it lasts: $100 per issue or $350 for a full year reservation (4 issues).>
- [Eat Your Words • Our Email Newsletter](https://ediblealaska.ediblecommunities.com/about-us/about-us-eat-your-words/) - Read the archive of our popular bi-weekly email newsletter, Eat Your Words. You can sign up too, and get it sent directly to your inbox.
- [The Pantry - Fall 2016](https://ediblealaska.ediblecommunities.com/shop/shop-pantry-fall-2016/) - SMOKED SALMON CHOCOLATE SQUARE, MODERN DWELLERS CHOCOLATE
- [The Pantry - Summer 2016](https://ediblealaska.ediblecommunities.com/shop/local-guides-pantry-summer-2016/) - WILD SCOOPS ICE CREAM
- [Welcome to Edible Alaska](https://ediblealaska.ediblecommunities.com/about-us/about-edible-alaska/) - Welcome to Edible Alaska, a culinary magazine and online presence dedicated to Alaska’s local food movement. Our mission is to advocate for a strong local food economy while exploring Alaska’s rich culinary and cultural landscape. We use the power of story to celebrate our state’s unique food traditions, new culinary trends, and the people who shape the local food scene.
- [The Pantry - Fall 2017](https://ediblealaska.ediblecommunities.com/shop/local-guides-pantry-fall-2017/) - No skiff? No problem. The team at Barnacle Foods has your kelp cravings covered. Based in Juneau, this startup is riding the seaweed wave and making some delicious salsas (and pickles) out of Alaskan kelp. We enjoyed a jar of their campfire salsa; nicely balanced with just a bit of heat. Roasted garlic and beets bring a little smokiness to this fine-textured blend, sweetened by a touch of honey. Great on chips (we did our taste test with lightly salted Taco Loco tortilla chips for true Alaska flavor) but we also mixed a few tablespoons in with some plain yogurt and made a great wild salmon sauce.
- [The Pantry - Winter 2016](https://ediblealaska.ediblecommunities.com/shop/shop-pantry-winter-2016/) - A FEW OF OUR FAVORITE THINGS Emily Wiswesser knows a thing or two about picking out gifts made in Alaska. We asked her to put together a selection of gifts for this issue’s Pantry to help keep your holiday shopping local!
- [Wild Style](https://ediblealaska.ediblecommunities.com/shop/local-guides-wild-style/) - Sagebrush Dry Gear, based in Kake, produces a line of functional and durable water-safe bags. Their products feature high quality products and innovative production techniques. One special highlight from our field testers: you can bend over and not spill any berries! If you need to keep gear dry this fall, give this Alaska based company a try. We’re partial to their berry-picking bowls for keeping our freshly picked bounty safe in style. Learn more at sagebrushdry.com 
- [Good Enough to Eat - Summer 2018](https://ediblealaska.ediblecommunities.com/shop/shop-good-enough-eat-summer-2018/) - Take care of yourself inside and out this summer We’re featuring some new finds along with a few long-time favorites in this summer edition of The Pantry. And not just good things to eat! We’ve collected a few body care products that we’re calling “good enough to eat” and adding them to the collection. Locally made with all natural ingredients, these selections are just as carefully crafted as any of the food items we’ve featured; we hope you’ll agree they deserve a place in your pantry. ALPENGLOW SKIN CARE
- [What's Fresh in August](https://ediblealaska.ediblecommunities.com/shop/shop-whats-fresh-august/) - August is the beginning of the two-month span where most Alaska produce is available. This month at the market we'll see the return of local Brussels sprouts, celery, and winter squash. Produce Beans Beets Broccoli Brussels Sprouts Cabbage Carrots Cauliflower Celery Chard Collard Greens Cucumbers Kale Lettuce Onions Peas Radishes Raspberries Rhubarb Strawberries Tomatoes Turnips Winter Squash Zucchini Available year-round Potatoes
- [Become an Official Edible Partner and add your business to our Local Guides](https://ediblealaska.ediblecommunities.com/shop/local-guides-join-us/) -  Local Guides Beginning with the release of the Summer 2020 issue of the magazine, we will launch our new Local Guides. Guide participation includes: A text listing in the print magazine in our Local Guide section A page dedicated to your business on our website A box of magazines to distribute Local Guides are a free benefit of being a print advertiser, but they are also available to Alaska businesses who are not yet advertisers. The annual cost to be part of the local guide is $300 (that's just $25 per month!).
- [VooDoo Jams Seasonal Flavors](https://ediblealaska.ediblecommunities.com/shop/shop-voodoo-jams-seasonal-flavors/) - How do you pack a party into a 8 ounce jar? Ask the ladies behind VooDoo Jams. Kim Kovol and Noelle Hardt combine hand made jams with local spirits, beer, and other flavors to make their deliciously unique concoctions. Toast never had it so good! Their fall line-up includes: 
- [Room to Roam: The Roaming Root Feeds Fairbanks](https://ediblealaska.ediblecommunities.com/shop/local-guides-roaming-root/) - Earlier this year, Erica Moeller celebrated the opening weekend of her rolling market, The Roaming Root: a made-in-Alaska-goods-and-Alaska-grown-produce-packed 1976 bus. Just two weekends later, the COVID-19 murmur became a pandemic, forcing Moeller to evaluate the next right thing for her business and community. Like so many business owners across the state, she grappled with the decision to stay open or close the doors. Rolling with the changes was the best way forward, she decided. 
- [Salmon Sisters Keep Their Sea Legs Amid Pandemic Swells](https://ediblealaska.ediblecommunities.com/shop/local-guides-salmon-sisters-sea-legs/) - Over the years, you’ve likely heard about sisters and fishermen Emma Teal Laukitis and Claire Neaton and their family’s passion for the sea. Salmon Sisters is committed to sustainable fishing practices and ethical, intentional partnerships. They donate one percent of profits to the Food Bank of Alaska and partner with organizations working to protect marine ecosystems and the people who depend upon them.
- [Kenai Kombucha Brews Up Local Flavor](https://ediblealaska.ediblecommunities.com/shop/local-guides-kenai-kombucha/) - Kenai Kombucha owners Devon and Brian Gonzalez have been busy the past year serving up fresh, healthy, and locally brewed kombucha blended from organic sugar and loose leaf teas in their new taproom. When COVID-19 began to impact the nation and Alaska, this woman-owned and veteran-owned small business decided to switch to an online and phone ordering system with no-contact curbside pickup. Customers were grateful. With local support, Kenai Kombucha has been able to stay open and remain a delicious part of the Kenai’s business community.
- [Waffles First… and Next the World](https://ediblealaska.ediblecommunities.com/shop/local-guides-wafflesandwhatnot/) - Waffles First… and Next the World Derrick Green of Waffles and Whatnot doesn’t think small. “At some point I said my mission statement was to go to war with the industrial food complex for the health of the country.” His mission began when he was figuring out how to create healthy food that his former wife could enjoy while undergoing chemotherapy. “I wanted to try and give her some strength and dignity.” His resulting pancake recipe became the springboard for his new business. 
- [Pick a Card, A Wild Card](https://ediblealaska.ediblecommunities.com/shop/local-guides-wild-card/) - Journeys Through Southeast Alaska’s Wild Foodshed Our passions for fishing, the outdoors, and community have taken us on incredible journeys that have become the Baranof Fishing Excursions and Alaska Fish House story. As we reflect on our adventures and put 2020 behind us, we cannot help but think about Alaska’s youth. For many who have grown up here, hunting and gathering has been a rite of passage, daily exercise, a way to put food on the table, and a true connection point with this place.
- [All the Buzz About Grandmas Alaskan Honey](https://ediblealaska.ediblecommunities.com/shop/eat-grandmas-alaskan-honey/) - Despite the name of her business, Grandmas Alaskan Honey, Renea McAllister doesn’t have a “Grandma” vibe. She’s a bootstrapping farmer and innovative businesswoman who uses honeybees as a tool to help people recover from trauma and injury. But a grandma she is. At 52 years old, she has school-aged grandchildren, and because of the pandemic, she spends some days each week helping them with online school. When we connected, she was on her farm in the Mat-Su Valley, apologizing for the poor cell phone connection. Her business is high-touch and low-tech—even though her delicious products are available on Etsy and Facebook.
- [Nutrition for Resilience](https://ediblealaska.ediblecommunities.com/shop/local-guides-nutrition-resilience/) - COVID-19 is with us for the foreseeable future, and fueling our bodies with sufficient energy and nutrient-dense foods helps keep us healthy and prepared to fight off disease. If you do contract a virus or become sick, nutrition supports your immune system, prevents catabolism (also known as destructive metabolism), makes way for new tissue synthesis, and reduces oxidative stress and inflammation.
- [Out of the Ashes](https://ediblealaska.ediblecommunities.com/shop/local-guides-out-ashes/) - “It’s kind of a long story,” Bernadette Bradley says, about the origins of Bradley House, her south Anchorage restaurant. But the beginnings of this generational business definitely play into its current popularity. “My parents bought the property in 1962 and they opened a bar. They had a liquor store, and my mom started cooking food for the customers.” Bradley’s mom is Okinawan, and the couple called the restaurant Oriental Gardens. “As more people came in for food, they kept expanding,” says Bradley. The original spot burned completely in a 1996 fire. By that time it was 25,000 square feet and could seat 700 customers.
- [Have Your Aurora and Eat It Too](https://ediblealaska.ediblecommunities.com/shop/local-guides-have-your-aurora-and-eat-it-too/) - Traffic in Los Angeles was too much for Jae Shim and his wife Ingrid, a trained chocolatier and pastry chef who worked in high-end hotels in Beverly Hills. A typical hotel pastry kitchen, Jae says, employs about 20 cooks, and they all want to be chocolatiers. Through skill and perseverance, Ingrid rose to the top. In LA, “she had the chance to work with some of the top chefs and top chocolatiers in the world.” 
- [Meet Your Growers at the Salt & Soil Marketplace](https://ediblealaska.ediblecommunities.com/shop/local-guides-meet-your-growers-salt-soil-marketplace/) - SHOP YOUR LOCAL FARMERS MARKET, AND SUPPORT LOCAL THIS SEASON Southeast Alaskans spend over $19 million annually on imported produce. Only 12 percent of every dollar spent on produce at the grocery store goes to farmers. By contrast, purchasing locally produced food ensures that more of that dollar goes to the farmer, fisherman, or harvester and continues to circulate locally—benefiting our communities over and over again. Buying local supports your neighbors who offer healthy, fresh foods of the highest quality. Meet a few of the many hard-working farmers in Southeast Alaska.
- [Food Security at its Source](https://ediblealaska.ediblecommunities.com/shop/local-guides-foundroot/) - “We were only able to start our farm because of the support we got along the way,” says Leah Wagner, co-owner of Foundroot. Wagner operates the Alaska seed company with her husband, Nick Schlosstein. Foundroot sells open pollinated seeds that have proven suitable for Alaska’s growing conditions. They have been around for nine seasons and moved to Haines in 2015 to begin breeding Alaskan seed varieties.
- [Choose Local First](https://ediblealaska.ediblecommunities.com/shop/local-guides-choose-local-first/) - Alaska is well known for its tall mountains, numerous glaciers, and wild animals. Look closer, and you’ll see that Alaska’s small businesses are the backbones of our communities—in addition to giving Alaska towns their distinct character, they sustain our economy and create the resiliency our regions need to thrive.
- [Join the Catch 49 Community](https://ediblealaska.ediblecommunities.com/shop/local-guides-join-catch-49-community/) - Food unifies us. We all need to eat. From harvest to consumption, care invested in food connects us with each other and the planet that supports all life. How do you connect to your seafood? Catch 49, Southcentral Alaska’s community-supported fishery, links local fishermen, seafood lovers, chefs, farmers market patrons, and grassroots organizers around a shared love of the ocean, its bounty, and the systems that Alaska’s pristine fisheries depend on and will need for generations to come.
- [Mountain Field Farm Blooms in Palmer](https://ediblealaska.ediblecommunities.com/shop/local-guides-mff-palmer/) - This sponsored content is published in our Edible Alaska #24, our Summer 2022 issue. Situated above the quaint, walkable town of Palmer, Mountain Field Farm is ringed by the mountains of the Matanuska-Susitna Valley. Dozens of flower varieties, including fields of peonies, dahlias, anemones, and sunflowers, grow beside the vegetables that make this Alaska valley famous.
- [Introducing Flamingo Lounge](https://ediblealaska.ediblecommunities.com/drink/drink-introducing-flamingo-lounge/) - At the end of the Seward Highway, we are breathing new life into the old Thorn’s Showcase Lounge. Here, respect for the craft comes foremost while pretentiousness is checked at the door. It doesn’t matter if you have a black AMEX card or 20 bucks burning a hole in your pocket—we have a seat for you. We set out to prove that being creative and honoring ingredients are not a matter of geography; they’re a matter of intention, ingenuity, and persistence. The proof is in the quality we aim to purvey, even at the end of the road system.
- [Catalyst for Community](https://ediblealaska.ediblecommunities.com/shop/local-guides-catalyst-community/) - Sponsored Content Brought To You By Linford Of Alaska Maybe, when you think of Kaladi Brothers Coffee, you think of them as the supersized Alaska coffee company with cafes all around Anchorage and down the Kenai Peninsula. And yes, you can find their beans at most grocery stores, including many big box spots. But did you know they got their start as a tiny coffee cart on 4th Avenue in Anchorage in 1986? Co-owner Tim Gravel says when the cart began, they bought their beans from Café Del Mundo. Pretty quickly Kaladi’s owners decided to start roasting their own, and they’ve been doing so and growing ever since.
- [Feeding Future Generations](https://ediblealaska.ediblecommunities.com/shop/local-guides-feeding-future-generations/) - Did you know 5,860 of the 9,300 (63%) of babies born in Alaska each year will receive assistance from the Women Infants and Children (WIC) Supplemental Nutrition Program? According to the CDC, infants in this category are at a higher risk of developing food allergies and obesity. The early developmental age is critical for physical and mental development. Starting these years off right can boost immune systems and decrease risks of chronic disease, food allergies, and obesity. What we feed our children now impacts their future health.
- [A Decade to Celebrate](https://ediblealaska.ediblecommunities.com/shop/local-guides-coop-celebrate/) - Sponsored Content
- [From Alaska's heart to your home](https://ediblealaska.ediblecommunities.com/shop/local-guides-alaskas-heart-your-home/) - This sponsored content originally published in the Spring 2024 issue of Edible Alaska. We at Bambino’s Baby Food are thrilled to share our story with you, a tale woven from pristine Alaska with passion for nurturing the next generation.
- [Growing Off The Grid](https://ediblealaska.ediblecommunities.com/shop/growing-off-the-grid/) - Sponsored Content A visit to Soldotna wouldn’t be complete without a stop at Whistle Hill. Along the Sterling highway in a part of Alaska that’s never actually seen train tracks, a fabulous collection of vintage rail cars houses a host of businesses—an espresso shop, restaurant, gift shop, art gallery, as well as a solar-powered hydroponic farm. A bed and breakfast destination in another train car is in the works, too.
- [Ancestral Healing](https://ediblealaska.ediblecommunities.com/shop/local-guides-ancestral-healing/) - Ancestral Healing Wild Food Donations Bring Home and Heart to Hospital Stays Food can bring you back home, it can connect you with others, and it can create or rekindle a love of the land, water, and air that surrounds us.
- [Experience the Flavor Rush](https://ediblealaska.ediblecommunities.com/shop/local-guides-experience-flavor-rush/) - Skagway, Alaska, is a small town filled with big views and good eats. You’re invited to embark on a culinary adventure filled with fresh seafood and hearty Alaska-inspired dishes. Explore the diverse food and drink options that await you in this hidden gem at the head of the Lynn Canal, the northernmost point of the Inside Passage. LOCAL SEAFOOD DELIGHTS: Skagway is known for its fresh seafood. Indulge in succulent Alaska king crab legs, perfectly seared halibut, or mouthwatering salmon dishes. Much of the seafood is caught fresh from surrounding waters, ensuring a local, sustainable, and authentic experience.
- [Tusk Mangalitsa](https://ediblealaska.ediblecommunities.com/shop/local-guides-tusk-mangalitsa/) - Tusk Farm was born from a commitment to quality local food. Growing our Mangalitsa herd is an investment in sustainable agriculture for Alaska. Mangalitsa is an old-world European lard breed known for tender, savory meat, and delicious high-quality fat. Founded in 2021, Tusk Farm operates a breeding program devoted to preserving the limited blonde Mangalitsa lines imported into North America. We strive for maximal health of our animals through careful documentation of lineage and mindful breeding practices.
- [From Pariah to Posh](https://ediblealaska.ediblecommunities.com/drink/drink-pariah-posh/) - In 1740, English judge John Gonson declared, “Nothing is more Destructive either to the Health or Industry of the poorer Sort of People, on whose Labour and Strength the Support of the Community so much depends, than the immoderate Drinking of Geneva.” Geneva meant gin, taken from the Dutch “jenever” for the juniper berries that flavored the distilled alcohol.
- [Taste Home at the Hospital](https://ediblealaska.ediblecommunities.com/things-do/things-do-taste-home-hospital/) - People come to the Alaska Native Medical Center to heal, and the food we serve plays an integral role in that process. Our patients tell us they find comfort in our traditional food menu. Executive Chef and Director of Traditional Foods Amy Foote and her team rely on donations of local, traditional foods to create dishes for patients. Chef Nichole Thoms, newly appointed as the first Alaska Native Chef Manager at the Alaska Native Medical Center Kitchen, plans to expand Traditional Foods program. Chef Nichole celebrates traditional foods and the preparation techniques of her ancestors for herself and our patients.
- [Cultivating Connections That Matter](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-cultivating-connections-matter/) - Building a strong trusted network is key to a successful future. This trusted network is critical when evaluating new opportunities or investments; this network of trust essentially acts as a power loop, with all parts connected, supported, and focused on the best outcome. When you are supported by a trusted network, it provides a solid foundation that can lead to streamlined decision-making, ensuring your plan is well-vetted and positioned for success.
- [Create a Taste of Alaska Charcuterie Experience](https://ediblealaska.ediblecommunities.com/shop/create-a-taste-of-alaska-charcuterie-experience/) - We love to talk to visitors and locals alike about how to create a Taste of Alaska experience for their friends and family, or just themselves. Our shop is filled with delicious options, like salmon, birch, berries, sourdough, meats, kelp, and more. Present a local feast with a a handcrafted board or birch bowl, and We love to talk to visitors and locals alike about how to create a Taste of Alaska experience for their friends and family, or just themselves. Our shop is filled with delicious options, like salmon, birch, berries, sourdough, meats, kelp, and more. Present a local feast with a a handcrafted board or birch bowl, and feed both body and soul. Your board will truly showcase the flavors of Alaska, highlighting Alaska meats, seafood, and local agricultural products while offering a variety of textures and flavors for a well-rounded tasting experience.
- [We Are the People Who Take Care of People](https://ediblealaska.ediblecommunities.com/shop/nana-takes-care/) - At NANA Management Services (NMS), we proudly provide Alaska’s top school nutrition program, serving K-12 students across the state. Our dedicated team of Alaskans brings the state’s rich natural resources and culinary traditions to life, crafting programs that celebrate Alaska's Indigenous food pathways. Our Deliciously Indigenous culinary program highlights the power of Indigenous ingredients like wild Alaska seafood, berries, game, and fresh produce. From celebrating Alaska seafood menu items to honoring Elders, to teaching youth the proper method of field dressing wild game in class, our programs nourish students’ bodies and minds. This program fosters a deep, lasting connection in Alaska schools to the abundance of our state’s resources. At NANA Management Services (NMS), we proudly provide Alaska’s top school nutrition program, serving K-12 students across the state. Our dedicated team of Alaskans brings the state’s rich natural resources and culinary traditions to life, crafting programs that celebrate Alaska's Indigenous food pathways. Our Deliciously Indigenous culinary program highlights the power of Indigenous ingredients like wild Alaska seafood, berries, game, and fresh produce. From celebrating Alaska seafood menu items to honoring Elders, to teaching youth the proper method of field dressing wild game in class, our programs nourish students’ bodies and minds. This program fosters a deep, lasting connection in Alaska schools to the abundance of our state’s resources.
- [Niqipiaq Is Iñupiat For Real Food](https://ediblealaska.ediblecommunities.com/eat/niqipiaq-is-inupiat-for-real-food/) - At NANA Management Services (NMS), we are proud of our Alaska Native heritage and Iñupiat values.
- [The Heart Of Seward: Where Food and Community Come Together](https://ediblealaska.ediblecommunities.com/eat/the-heart-of-seward-where-food-and-community-come-together/) - In Seward, there’s a spot where good food and good people come together in a big way: The Highliner Restaurant.
- [Reel in the Wild: Sport Fishing in Valdez, Alaska](https://ediblealaska.ediblecommunities.com/things-do/reel-in-the-wild-sport-fishing-in-valdez-alaska/) - Looking for the ultimate summer adventure that combines stunning scenery, worldclass fishing, and mouthwatering seafood?
- [Make Generations of Memories with a Simple Wooden Bowl](https://ediblealaska.ediblecommunities.com/shop/make-generations-of-memories-with-a-simple-wooden-bowl/) - Made to serve this generation and generations to come.
- [Gather Here: The Warm Welcome of Corks & Hops](https://ediblealaska.ediblecommunities.com/eat/gather-here-the-warm-welcome-of-corks-hops/) - Refined dining rooted in hospitality, scratch cooking, and a sense of community
- [Bring Alaska’s Oyster Magic Home](https://ediblealaska.ediblecommunities.com/eat/bring-alaskas-oyster-magic-home/) - Imagine tasting pristine Alaska waters
- [A Fresh Take On Alaska Cuisine At Alyeska Resort](https://ediblealaska.ediblecommunities.com/eat/a-fresh-take-on-alaska-cuisine-at-alyeska-resort/) - Alaska’s culinary scene is getting a revitalizing twist
- [Spunk, Guts, and Good Kelp Farm Days](https://ediblealaska.ediblecommunities.com/food-thought/spunk-guts-and-good-kelp-farm-days/) - major pieces of the region’s sustainable, regenerative food production puzzle: kelp farms.
- [Fast Society, Slow Food: The Future of Farming on the Kenai](https://ediblealaska.ediblecommunities.com/food-thought/fast-society-slow-food-the-future-of-farming-on-the-kenai/) - Nourishing the Kenai
- [Northern Gold Harvest](https://ediblealaska.ediblecommunities.com/food-thought/northern-gold-harvest/) - I arrive early for my visit with Lisa Hay, owner of Happy Creek Farm in Goldstream Valley on the Fairbanks periphery. The petite redhead, always eager to “talk bees,” puts on boots, and I notice stylized bees adorning her colorful socks. Hay asks me to let her know when her knowledge sharing exceeds what I
- [Basic and Primal](https://ediblealaska.ediblecommunities.com/drink/drink-basic-and-primal/) - Remembering the Food, Drink, and Revelry of Eastchester Flats
- [Fine Dining with a Purpose: New Chefs Emerge From Luke Doherty and Sam Wagner's Den of Thieves](https://ediblealaska.ediblecommunities.com/eat/luke-doherty-den-of-thieves/) - One of the hottest tickets to nosh in Anchorage is a reservation scored for the popup Den of Thieves Dining, the brainchild of Luke Doherty and his partner Sam Wagner. By day, Doherty teaches the fundamentals of culinary arts such as basic sanitation, nutrition, and baking at the University of Alaska Anchorage Culinary Arts program.
- [Micro-Roasters Unite](https://ediblealaska.ediblecommunities.com/drink/drink-micro-roasters-unite/) - If I’ve come to understand one single thing while exploring Anchorage’s micro-roast coffee scene, it’s that the individuals handcrafting small batches of the city’s newest and best coffees are some of the hardest working and most generous artisans you’ll encounter.
- [Vine to Glass](https://ediblealaska.ediblecommunities.com/drink/drink-vine-glass/) - IN THE ANCHORAGE BOWL
- [Cooks and Their Kitchens: Mentors, Guides, and Inspirations](https://ediblealaska.ediblecommunities.com/eat/chef-lin-fabio-inspiration/) - “I don’t remember ever being forced to eat the weird things—rattlesnake, seal, pig head. It was always like, ‘Oh, yeah, let’s try this.’”
- [Wandering For Watermelon Berries](https://ediblealaska.ediblecommunities.com/things-do/wandering-for-watermelon-berries/) - The following beckons the reader to a no-secret, off-the-beaten-path trail.
- [The Yukon & The Sea: Haines Packing Company Feeds Whitehorse’s Seafood Cravings](https://ediblealaska.ediblecommunities.com/shop/the-yukon-the-sea-haines-packing-company-feeds-whitehorses-seafood-cravings/) - Our customers appreciate knowing where the fish comes from.
- [Beerlandia](https://ediblealaska.ediblecommunities.com/drink/beerlandia/) - We love beer here in the Great Land!
- [Alaska's Fungi Farmers](https://ediblealaska.ediblecommunities.com/eat/eat-alaskas-fungi-farmers/) - Meet two intrepid Alaskan entrepreneurs who are inoculating new journeys in entrepreneurship, indoor farming, and the world of cultivating culinary mushrooms.
- [Something Fishy This Way Comes](https://ediblealaska.ediblecommunities.com/food-thought/something-fishy-this-way-comes/) - Farming fish is dirty
- [Locally Sourced, Loved, and Owned: The Highliner Restaurant Brings Seward Together](https://ediblealaska.ediblecommunities.com/st-guide-type/2228/highliner_restaurant/) - Locally sourced, loved, and owned, with pride, The Highliner is more than just a place to eat—it’s a gathering place that keeps Seward together while welcoming everyone.
- [Something New and Somm-Thing You](https://ediblealaska.ediblecommunities.com/things-do/things-do-something-new-and-somm-thing-you/) - In the beginning of the COVID-19 pandemic, people found creative ways to bring elements of their former public lives home. Online spaces changed the way people exercised, found entertainment, and socialized with friends. Along with making days spent at home more vibrant, they also opened the door for new business ideas.
- [Contribute to Edible Alaska](https://ediblealaska.ediblecommunities.com/about-us/contribute-edible-alaska/) - Have a great idea for a story? We’d love to hear from you. Before you get started, search edibleak.com for past articles so you don’t pitch something we’ve already covered.
- [Meet the Team](https://ediblealaska.ediblecommunities.com/about-us/learn-about-edible-alaska-team/) - Jeremy Pataky and Amy O’Neill Houck Publishers and Editors, Edible Alaska Jeremy Pataky is a writer. He lives in McCarthy, Alaska, mainly, and publishes the Kennecott-McCarthy Visitors Guide. His background in Alaska’s tourism industry began over twenty years ago with work as a driver-guide. He eventually traded his keys for crampons and went to work as a wilderness guide in Wrangell-St. Elias National Park.
- [Couch Canapé](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-couch-canap/) - Writer S. Hollis Mickey is a 2024 IACP Food Writing Awards Finalist for this piece. ·
- [Advertise with Edible Alaska](https://ediblealaska.ediblecommunities.com/about-us/advertise-edible-alaska/) - WHY ADVERTISE WITH US?Our attentive audience is passionate about the magazine and they seek it out with visits to our advertiser-distributors. Readers save and savor each issue of Edible Alaska. Recent reader surveys show that readers spend up to an hour with each issue—that's attention you cannot get with digital media. Readers also report a
- [Nets Beneath the Ice](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-nets-beneath-ice/) - Winter Fishing on the Lower Yukon In summer, the waters of the Yukon River are famous for pulses of king and chum salmon that embark on a 2,000-mile migration from the Bering Sea to Canada. These fish are cherished for their high oil content, size, and generous numbers that fill smokehouses and freezers in communities all along the river.
- [Reflections from the Clam Bed](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-reflections-clam-bed/) - Southeast Alaskan Tribal Network Leads Food Security Research It is only 6 pm and the full moon is already bright and enormous, hanging above the final strokes of sunset. The moon’s gravity lifts the sea off our coast, exposing an entire bounty of tasty shellfish. During a negative tide in the darkness of winter, mussels grip stubbornly to our reefs—seeming fearful of prying knives. Cockles and clams sink into the mud—apparently afraid of plunging shovels. “When the tide is out, the table is set,” we say in Southeast Alaska, where people love a jar of smoked shellfish.
- [Spring Traditions - Yukon Wild Bird Egg Harvest](https://ediblealaska.ediblecommunities.com/things-do/things-do-spring-traditions-yukon-wild-bird-egg-harvest/) - Two skiffs head toward an expanse of mud and grass rising out of sapphire waters. The crisp ocean air buffets the smiling faces aboard. “This is my absolute favorite time of year,” exclaims Paniguaq, whose eyes sparkle in the sunlight. “It’s awesome to be out on the tundra with all the birds!” She has graciously invited me to join her extended family on a weekend camping trip in search of fresh flavors from the sea, land, and sky.
- [How Sweet it is; The Buzz about Alaska's Honey Bees](https://ediblealaska.ediblecommunities.com/things-do/things-do-how-sweet-it-buzz-about-alaskas-honey-bees/) - When I moved back to Alaska ten years ago, my mom invited me to her house in south Mountain View to check out her new hobby: beekeeping. She’d been taking classes all winter and was excited to do her first hive check on her own. From my “safe” viewing area, about 6 feet back, I was unsure what the appeal was. She hadn’t invested in a proper bee suit yet, and her get-up did little in the way of preventing angry spring bees from doing their best to keep her out of their home. She, meanwhile, having been stung about a dozen times, was brimming about the “foundation pattern” and “finding” her queen.
- [Exploring Alaska's Place in the Global Seafood Market](https://ediblealaska.ediblecommunities.com/shop/shop-exploring-alaskas-place-global-seafood-market/) - We’re young, many of us already generational fishermen, choosing to live just like our mothers and fathers, choosing the life of our mentors and captains and living within communities that pull their identities from the sea. But let’s not lie to ourselves: not all fishermen are equal, and not all involved in the fisheries are faced with the same moral obligations to the wild and our interaction with it. For something that is constantly giving, there is plenty to take away, but no resource is infinite.
- [7 Holiday Host/Hostess Gifts That Will Get You Invited Back](https://ediblealaska.ediblecommunities.com/shop/shop-7-holiday-hosthostess-gifts-will-get-you-invited-back/) - As the holidays approach and your calendar fills up with events, do your future self a favor and pick up a few host/hostess gifts to have on hand. Then, when you inevitably find yourself running late between a crazy day at work and a 6:30 dinner invitation, you don’t show up empty handed. Bringing a gift to your host is a great way to say thank you for including me, especially if you haven’t been asked to provide a dish for the meal itself.
- [Dine with Duke Russell](https://ediblealaska.ediblecommunities.com/shop/shop-dine-duke-russell/) - Elevating the Everyday Here’s a potent notion: we can enhance everyday satisfaction by simply improving the way we purchase the most routine items. And does it get any more basic than plates? If you’re looking to ditch the disposables or the latest from Target and supplement the dining experience using one-of-a-kind dinnerware, look no further than Spenard artist Duke Russell. He has turned the everyday into the sublime, suitable for home (cabins to casbahs), picnics after a Tanana River float, for serving reindeer dogs on your next Mc-Carthy road trip, or feeding a dozen at that upcoming Auke Bay potluck.
- [National Flower Experts Visit Alaska to Support 'Field-to-Vase' Movement](https://ediblealaska.ediblecommunities.com/shop/rachel-lord-flower-growers-urge-field-to-vase/) - In 1991, American flower farmers were caught in the crossfire of the war on drugs. Smithsonian Magazine reported that when the U.S. government incentivized South American farms to switch from coca to flowers, American farms quickly went from producing 80 percent of flowers bought in the U.S. to under 20 percent. If you’ve ordered flowers for family or friends, most of those blooms likely came to you from Colombia or Ecuador.
- [Shopping and Sharing in Fairbanks](https://ediblealaska.ediblecommunities.com/shop/shop-shopping-and-sharing-fairbanks/) - The Community Comes Together to Pay-it-Forward A community co-op market and an organization that provides safe housing in Fairbanks are promoting healthy eating for families by “paying-it-forward” in an innovative way. The Co-op Market Grocery & Deli and the Alaska Housing Finance Corporation (AHFC) may seem like an odd pair, but in this case, it’s the perfect partnership.
- [Going to the Dogs](https://ediblealaska.ediblecommunities.com/shop/shop-going-dogs/) - Drool Central: A Mum and Pup “Barkery” On farms and in grocery stores, in restaurants and homes, an estimated 30% of the country’s food goes to waste annually. Alaska’s fish-processing industry alone produces more than 2 billion pounds of byproduct a year. Many in the industry are looking for ways to turn this nutritious waste into marketable products and reduce their environmental impact. A handful of entrepreneurs are helping out, too.
- [Seasonal Prints from Southeast](https://ediblealaska.ediblecommunities.com/shop/shop-seasonal-prints-southeast/) - We love these beautiful prints from Tayler Jarvis and Meghan Chambers, a.k.a. Marms & Meeks. Motivated by a dream of bringing science and art into everyday life, these creative women take inspiration from the beauty of Southeast Alaska. They create designs that feature the usual and the unusual, ranging from the depths of the ocean to rocky shores and green forests. Everything they showcase on their website is designed in Juneau and reflects their love of science, nature, and the arts. Bring the outside in with one (or both) of these unique prints.
- [Klawock’s Wildfish Cannery Offers a Taste of Alaska History](https://ediblealaska.ediblecommunities.com/shop/local-guides-klawock-s-wildfish-cannery-offers-taste-alaska-history/) - In 1878, the rural Southeast community of Klawock hissed and clicked to the industrious rhythm of Alaska’s first salmon cannery. Today, Wildfish Cannery upholds that colorful tradition while canning top quality seafood with a modern taste. “Our approach is unique,” explains Mathew Scaletta, owner of Wildfish Cannery. “Traditionally, canning was reserved for low quality fish. We are taking a craft approach to it and are using the highest quality fish. We are making a luxury product whereas, historically, canned salmon was a commodity and more about mass quantity.”
- [Put some Art in Your Kitchen; Meet Fairbanks Artist Sarah Holm](https://ediblealaska.ediblecommunities.com/shop/shop-put-some-art-your-kitchen-meet-fairbanks-artist-sarah-holm/) - The moment I walked out of Sarah Holm’s studio, I knew I liked her. Holm, the mastermind behind Fish Head Studio, is an engaging, self-proclaimed “nervous-talker” who can easily detail the intricacies of her artistic process. She creates blown glass designs and “implosions” that fascinate and intrigue. It’s not the type of art that requires observation from varying angles or a particular light. It’s the kind of art that you look at and think “that’s weird …” in an awesome way.
- [This Girdwood Chocolatier Is Infusing Tastes of Alaska in Handcrafted Sweets](https://ediblealaska.ediblecommunities.com/shop/local-guides-girdwood-chocolatier-infusing-tastes-alaska-handcrafted-sweets/) - During the holidays it can be hard to figure out what to give your loved ones. Locally made items share the culture of Alaska and help support artisans in your community. Chugach Chocolates is a local chocolate company run by husband and wife duo Ryan and Emily Wiswesser. Based in Anchorage, their chocolate is made with 60% cacao dark chocolate, giving it a rich and fruity taste that’s balanced with just a hint of sugar. Each bar starts with the same base recipe, but what makes Chugach Chocolate stand out is its specialty flavors.
- [Inspiring New Food Businesses in Sitka](https://ediblealaska.ediblecommunities.com/shop/local-guides-inspiring-new-food-businesses-sitka/) - Sitka Food Business Innovation Contest helps local entrepreneurs get started It’s a rainy Saturday in late September and the Castaway food cart is sitting in the back of a parking lot next to the Alaska Native Brotherhood Founders Hall, where the last Sitka Farmers Market of the summer is taking place. Customers stand in line, ordering Cubano pork (from North Pole, Alaska) sandwiches with salad and plantain chips, or pozole, a soup of pork, hominy, and chilis, that suits the day.
- [What to Read This Winter](https://ediblealaska.ediblecommunities.com/shop/shop-what-read-winter/) - Sitka Featured in Food Town USA Mark Winne’s new book, Food Town USA: Seven Unlikely Cities That are Changing the Way We Eat, released in October by Island Press, dives deeply into the local food systems of Sitka, Alaska, and six other U.S. communities. “I was looking for a place that was different than all the others—all the cities I was visiting in the Lower 48,” Winne told Sitka radio station KCAW. He said he wanted to go somewhere that is more isolated, more rural, has a strong fisheries connection and has a vibrant local food culture.
- [A Pandemic without Waste?](https://ediblealaska.ediblecommunities.com/shop/local-guides-pandemic-without-waste/) - Even a worldwide pandemic can’t defeat Alaskans’ hunger for a no-waste lifestyle. Reducing waste is now a little easier thanks to Blue Market AK, an unpackaged refillery market—a mix between a European grocery store and a bygone general store—tucked in a corner of Anchorage’s famously quirky Spenard neighborhood. The market is filled with items that meet the sustainability criteria of owners Jennifer Gordon and Jessica Johnson. They emphasize local products, earth-conscious manufacturing, and reduced shipping and packaging while promoting humanitarian practices and creating community.
- [Local Produce: Delivered](https://ediblealaska.ediblecommunities.com/shop/local-guides-local-produce-delivered/) - Alaska grows its green box scene Alaska’s community-supported agriculture (CSA) scene thrives, with more farms offering subscriptions every year. This non-exhaustive list of CSAs and à la carte produce boxes is a great place to start, but don’t be afraid to reach out to farms in your area about buying directly. Heads up: Pricing and delivery seasons are subject to change, and the specific contents of produce boxes can vary from farm to farm. In general, a full share feeds a family of four or more for a week, while half-shares are good for singletons or couples.
- [Lard for the Larder](https://ediblealaska.ediblecommunities.com/shop/local-guides-lard-larder/) - Rendered animal fats have long been used for cooking, medicine, and storing food. Pork fat is especially prized for its mild flavor, versatility, and abundance on a domestic pig. During butchering, we separate out the different types of fat trimmings to render and use separately since they are suited for different preparations. • Leaf lard fat that cushions the organs is mildly flavored and often used in pastries. • Caul fat drapes the stomach and other organs like white lace. It is popular in European preparations for wrapping sausages and lean meats.
- [Stacy Studebaker's Wild Harvesting Protocols](https://ediblealaska.ediblecommunities.com/shop/local-guides-stacy-studebakers-wild-harvesting-protocols/) - • Identify the plant. Don’t eat it if you’re not certain what it is. • Only harvest from large and healthy plant populations. • Do not over-harvest one location. • Harvest only what you can process—never waste. • Harvest plants respectfully and consciously. Give thanks!
- [Bubbles & Bowls This Fall](https://ediblealaska.ediblecommunities.com/shop/shop-bubbles-bowls-fall/) - Alaska Kombucheries Bubble Up All Over You may have tried bottled kombucha, the bubbly, fermented drink made from live cultures, sugar, and tea, often flavored with fruits and spices. But did you know that Alaska now has an impressive number of commercial kombucheries right here in state? This fresh, functional drink has made its way to Alaskan restaurants, bars, and kombucha taprooms around Alaska. Here are some of the state’s kombucheries:
- [Alaska Flour Futures](https://ediblealaska.ediblecommunities.com/shop/alaska-flour-futures/) - All over the world, grains exist at the intersection of the mundane and the sacred, the commodified and traditional, the status quo and subversive. According to the United Nation’s Food and Agriculture Organization, 60 percent of the world’s food energy intake is provided by just three crops: corn, rice, and wheat. While commodity agriculture and a problematic diet are at the core of these metrics, so are some of the oldest relationships between humans and cultivated plants. Of the three, only wheat has been grown extensively in northern climates.
- [The Trans-Alaska Pie Line](https://ediblealaska.ediblecommunities.com/shop/local-guides-trans-alaska-pie-line/) -  The Richardson Highway has its sweet crude oil. The Glenn Highway has its sweet, sweet pie. Driving the Glenn is already a treat, with rolling ridges, creeks and rivers, and mountains perfectly framed by pavement. But it’s also home to some top-tier Alaska pie. Tighten your seat belt and loosen your belt buckle— we’re going on a road trip down the Trans-Alaska Pie Line. Peggy’s Restaurant Hit the gas and immediately pull over; your first stop is just one half-mile from the start of the Glenn near downtown Anchorage.
- [Growing Food and Affirming Lives](https://ediblealaska.ediblecommunities.com/shop/local-guides-growing-food-and-affirming-lives/) - Another summer starts with sunlight breaking through the blinds onto fledgling plants lining the windowsill of the Bread Line’s cramped office. Throughout May, community members come bearing more and more plants—brassicas, greens, tomatoes, squash, and so on. Until it’s warm enough to plant, I store them in whatever nooks and crannies are available in our little-soup-kitchen-that-could. During the day, I align them on the soil-filled bathtubs arranged around our exterior walls for short, gradual recesses where they slowly harden their resolve.
- [Bjorn’s Den: Arctic Food Dude](https://ediblealaska.ediblecommunities.com/shop/local-guides-bjorns-den-kantner/) - A Conversation with Seth Kantner
- [Summer Herbs for Winter Days](https://ediblealaska.ediblecommunities.com/drink/drink-summer-herbs-winter-days/) - Bitters are a wonderful way to preserve the light of the summer for the darkness of winter. They are flavorful and medicinal, and they brighten up cocktails or glasses of sparkling water. I make a selection of tinctures from bitter herbs and roots during the summer and fall, and combine them into bitter concoctions to give as gifts over the holidays. You can also make bitters in the winter using dried herbs and roots.
- [Winter Comfort Food: A Dinner at Juneau's In Bocca Al Lupo](https://ediblealaska.ediblecommunities.com/eat/juneau-lupo-filipino-dinner/) - Underneath a bright yellow awning at the corner of Juneau’s 2nd and Main Streets, a stirring crowd has begun to grow. It’s a quarter hour until the local dining favorite, In Bocca al Lupo, opens. But on this drizzling October evening, it’s not an ordinary day for the restaurant’s kitchen. Head chef Rachel Carrillo Barril
- [Fresh Rules for Micro-Food Business](https://ediblealaska.ediblecommunities.com/food-thought/fresh-rules-micro-food-business/) - 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
- [Buy Back Issues of Edible Alaska](https://ediblealaska.ediblecommunities.com/things-do/things-do-buy-back-issues-edible-alaska/) - Buy back issues of Edible Alaska. Want to subscribe for an entire year? You can do that too. Orders typically ship in 1-2 business days, and are sent via first class mail.
- [Within the Wild with Edible Alaska](https://ediblealaska.ediblecommunities.com/things-do/things-do-within-wild-edible-alaska/) - Within the Wild with Edible Alaska A Tutka Bay Lodge Retreat for Eaters, Writers, and Cooks September 16-20, 2023 Homer and Tutka Bay Lodge, Alaska 59° 28' N 151° 30' W The Schedule
- [Hanyak Revival](https://ediblealaska.ediblecommunities.com/drink/drink-hanyak-revival/) - An Interior Tradition Revisited Life was a little different growing up in the small town of Delta Junction in the Alaskan Interior. Long summer nights infused with the smoke of a campfire and illuminated by the pale glow of sunset merging into sunrise. Endless winter nights spent huddled around a warm fireplace, enveloped by darkness and an eerie stillness found only when the temperature dips below -20° for days on end.
- [Alaska's Scofflaws](https://ediblealaska.ediblecommunities.com/drink/drink-alaskas-scofflaws/) - Cheers to a Storied Tradition In 1924, several years into the so-called “Noble Experiment,” an impassioned prohibitionist by the name of Delcevare King offered $200 in gold to whoever coined a new word best describing “the lawless drinker.” The winner from over 25,000 entries submitted was “scofflaw.” A delicious cocktail dubbed “The Scofflaw” was immediately invented by a bartender at Harry’s New York Bar.
- [Fresh Thinking for Foodpreneurs](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-fresh/) - It’s no secret that the COVID-19 pandemic has presented a tremendous economic challenge to food and drink businesses. However, the fact remains that people will always want and need good food. We will get through these tough times. Amidst the gloom of shuttered stores and struggling staff, we’ve seen a few bright sparks—restaurants partnering with farms to sell produce, the local adventure food company whose business has swelled, and a travel company that turned its vehicle fleet into a food delivery network. Opportunities sprout from disturbed ground.
- [Two Recipes by the Salmon Sisters](https://ediblealaska.ediblecommunities.com/eat/eat-two-recipes-salmon-sisters/) - We’re pleased to present two recipes excerpted from The Salmon Sisters’ new cookbook here. You’ll want to add this stunning book to your library. Emma Teal Laukitis and Claire Neaton grew up on a homestead on the eastern edge of the Aleutians, working on the family fishing boat, foraging wild plants, and gardening, experiences they share generously here with readers. Dishes in The Salmon Sisters include recipes to be enjoyed by home cooks everywhere: Spicy Seafood Cioppino, Wild Salmon Poke, Creamy Crab and Artichoke Dip, Crispy Beer-Battered Halibut, and more.
- [Wild Harvests, Wild Love](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-wild-harvests-wild-love/) - The sun lit up the translucent tiny gems that dangled from the lush green branch, making them irresistible to my six-year-old bestie and me. We popped a few into our mouths, giggling as they burst like tiny water balloons onto our tongues. “Stop! Girls!” my friend’s mom yelled at us, obviously panicked by our playful indulgence. “Those berries are poisonous!” The cautious belief that all wild plants are poisonous is common.
- [Collective Care](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-collective-care/) - Sitka Gathers to Feed its Families During the Pandemic 
- [Protecting What We Love](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-protecting-what-we-love/) - Editors’ note: in this piece, writer Nang Sḵat’áas Joseph Hillaire, Jr., reflects on the Alaska Traditional Plants Summit and Celebration which occurred last fall. When someone is mentioned who has both an Alaska Native name and an English name, those names are printed together with the Alaska Native name first. Tribal and clan affiliations, when noted, are in parentheses after a person’s name.
- [From the Editors: Spring 2020](https://ediblealaska.ediblecommunities.com/about-us/about-us-editors-spring-2020/) - We’re completing the finishing touches on this, our fourth issue as publishers, and the magazine’s 15th, in Santa Fe, New Mexico, where we gathered with the owners and staff of over 50 other Edible publications from around North America.
- [Issue 16, Summer 2020: From the Editors](https://ediblealaska.ediblecommunities.com/about-us/about-us-no16-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.
- [Issue 17, Fall 2020: From the Editors](https://ediblealaska.ediblecommunities.com/about-us/about-us-no17_editors/) - Much of what we love about fall is overshadowed by the weight of disease hitting the state and country. As we go to press, school districts struggle to find new ways to teach safely. Seafood processing plants are experiencing coronavirus outbreaks reminiscent of those in Lower 48 meat packing plants, and communities around Alaska have reinstituted preventative mandates in the wake of COVID spikes. All this unfolds against a national backdrop fraught with animus and violence.
- [Issue 18, Winter 2020: From the Editors](https://ediblealaska.ediblecommunities.com/about-us/about-us-no18-editors/) - Eat. Work. Worry. Eat. Drink. Worry. (Repeat.) More than a year ago, we chose the theme for Winter: The Drinks Issue. Throughout the turbulence of the following months, our contributors and partners have rallied around this theme, making it our biggest issue of this challenging year. It appears we are ready for a little celebration, and spending time creating delicious beverages of all kinds (surprise: non-alcoholic treats outnumber their spirited cousins in this issue) has generated some needed cheer for all of us.
- [Issue 19, Spring 2021: From the Editors](https://ediblealaska.ediblecommunities.com/about-us/about-us-no19-editors/) - Can there be equity where there’s hunger? Can there be justice? In her piece on food sovereignty, Robbi Mixon, Executive Director of the Alaska Food Policy Council, quotes scholar and activist Vandana Shiva: “Eating is an ecological act. Eating is an ethical act. Eating is a political act. Eating is an agricultural act.” Throughout the past year, we were reminded time and again how the pandemic exposed problems of hunger and food access in Alaska.
- [From the editors: Summer 2021](https://ediblealaska.ediblecommunities.com/about-us/about-us-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.
- [Xunaa Stewardship of the Lands and Water](https://ediblealaska.ediblecommunities.com/about-us/about-us-xunaa-stewardship/) - The Hoonah Native Forest Partnership leads youth stewards in a summer land restoration program
- [One Bucket at a Time](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-one-bucket-time/) -  
- [Salt Packed Hooligan from Haines](https://ediblealaska.ediblecommunities.com/recipes/things-do-salt-packed-hooligan/) - Saak, salvation fish, eulachon, hooligan, ooligan, candlefish, Pacific smelt—whatever you call these mighty, mysterious beings, word spreads quickly when the fish are in. A raucous chorus of gulls and bellowing sea lions echo across river mouths and inlets at the return of these nutrient-packed powerhouses, putting a smile on the face of anyone who knows the significance of their existence and return. When a text came through from Haines-based Chef Travis Kukull that Chilkoot River was looking good, we headed out just before high tide to gather, give thanks, and cheer on the incoming bounty.
- [S’áxt, Devil’s Club](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-s-xt-devil-s-club/) - S’áxt, Devil’s Club You cannot hurry her. You must gently rub away her thorns from the base of her being, make a place for yourself to hold her because the real work has just begun. She is covered in thorns from head to toe. The best medicine always knows how to protect itself. *S’áxt, Devil’s Club in the Tlingit language.
- [Chaga: The King of Mushrooms](https://ediblealaska.ediblecommunities.com/eat/eat-chaga-king-mushrooms/) - My friends and family call me a chaga fanatic. I start every day with coffee made from chaga by pouring chaga tea, instead of water, over my coffee. I use less coffee, and it helps me avoid a mid-morning crash.
- [Winter Stories](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-winter-stories/)
- [Chefs Compete to Raise Funds for the Arc of Anchorage](https://ediblealaska.ediblecommunities.com/eat/eat-chefs-compete-raise-funds-arc-anchorage/) - A unique Alaska dessert competition, Sweet Rivalry, recently helped raise funds for The Arc of Anchorage, an organization benefiting those in our community who struggle with intellectual and developmental disabilities. The sold-out event, which took place on October 11, was the first of its kind for the Arc of Anchorage. 
- [Made in Alaska - Ranch Dressing](https://ediblealaska.ediblecommunities.com/recipes/recipes-made-alaska-ranch-dressing/) - Invented by plumber-turned-entrepreneur Steve Henson, ranch dressing can trace its origins all the way to rural Alaska. Fulfilling their own version of manifest destiny, Henson and his wife, Gayle, moved from Nebraska to the last frontier in 1949, where he found himself working as a plumbing contractor in the Alaska bush. Because of the remote location, Henson pulled double duty as a cook in order to feed his crew. In an effort to get them to enjoy the salads they were being served, he made an experimental dressing with ingredients he had on hand: buttermilk, mayonnaise, and a handful of herbs and spices.
- [Delicious Representation](https://ediblealaska.ediblecommunities.com/eat/eat-delicious-representation/) - Layla Mabray is cutting up maqtaq (whale blubber) with an ulu as her energetic daughter Molly tries to convince her to travel to Sitka to harvest herring eggs. As part of her argument for the worthiness of the trip, Molly exclaims, “But herring eggs are my favorite food!”
- [Cheers to the Equinox](https://ediblealaska.ediblecommunities.com/drink/drink-cheers-equinox/) - Solstices, both summer and winter, get a lot of attention here in Alaska for being the longest and shortest days of the year, respectively. But if you’re looking for an excuse to raise a glass between these two celestial events, look no further than the spring equinox. The equinoxes - both vernal (in March) and autumnal (in September) mark the date when night and day are of approximately equal length all over the earth. 
- [Hands on in Haines](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-hands-haines/) - It was an unusually clear fall day in Haines, and my 4th grade students were eagerly digging up carrots and harvesting the chard and kale they had planted in the spring. Many of the onions and potatoes they grew were donated to the cafeteria at the Haines Borough School District. Other veggies were taken back to the classroom where the students used the new fraction skills I had been teaching them to triple zucchini muffin recipes. They also learned how to blend kale smoothies. It was wonderful to see students who had previously voiced their distaste for kale slurp down the delicious, dark-green beverage.
- [An Excerpt From Cold Mountain Path](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-excerpt-cold-mountain-path/) - Originally published in Issue No. 23, Spring 2022 A note from the editors: Tom Kizzia’s Cold Mountain Path is a new history of the Wrangell Mountain community of McCarthy, Alaska through its ghost town decades: the half-century between the abandonment of the Kennecott copper mines, during the Great Depression, and the coming of the National Park Service in the 1980s. The area lived on as a remnant of Old Alaska, surviving as a hermit kingdom of scavengers, escapists, and idealists into the modern days of the oil pipeline. The book ends with the tragic mass shooting of 1983, which drew a curtain on the period.
- [Pushing Limits](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-pushing-limits/) - Driven by a warming ocean, Pacific cod swim to the northern rim of the Bering Sea to keep cool. Fishermen seem to follow. Here in Nome, the ocean slides to shore, carrying a light wind to the seawall lining the coast. On this August evening a high sun emerges from behind prevailing cloud cover, brightening the deep blue whitecaps of northern Bering Sea. Not far away at port, Adem Boeckmann, who moved to Nome in search of gold at age 15, is aboard his fishing vessel F/V Anchor Point preparing to pull king crab pots.
- [Feeding the Big Village](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-feeding-big-village/) - Bean’s Café offers Alaska’s traditional flavors to Anchorage residents most in need. A brown cauldron of thick, bubbling broth with potatoes and carrots emits steaming aromas of spices and moose. A masked Bean’s Café chef stirs the stew, which will eventually get boxed, covered, and frozen for delivery and consumption several days from now by recipients who will reheat it for warm at-home meals.
- [Mead, Country Wine, and Shrub](https://ediblealaska.ediblecommunities.com/drink/drink-mead-country-wine-and-shrub/) - In May this year, the chest freezer in our garage stopped working and we had to think fast about what to do with all of last year’s berries before they spoiled.
- [Filipino Foods of Alaska](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-filipino-foods-alaska/) - When I left Juneau for college, I missed the foods I grew up with, like lumpia, pinakbet, arroz caldo, and bilo bilo. A few years ago, I started learning how to make these Filipino meals. Every Filipino recipe I learn reminds me of a memory, teaching me what it means to be Filipina.
- [Salmon in Pieces](https://ediblealaska.ediblecommunities.com/eat/eat-salmon-pieces/) - Living in rural Alaska gives one a sense of preservation; a desire to utilize what is on hand to get the most out of our bounty. Throughout Alaska we are stewards of our waterways and their inhabitants. When we harvest foods it is our duty to use as much of each offering as we can. It is inspiring to eat a meal seated at a truly subsistence harvest filled table, each ingredient gathered appreciated for its origin.
- [Capturing Fall's Flavor with Alaska Apples](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-capturing-falls-flavor-alaska-apples/) - Alaska’s Apples
- [Chippin' in Cioppino](https://ediblealaska.ediblecommunities.com/recipes/recipes-chippin-cioppino/) - Alaska’s take on an Italian fisherman’s stew
- [Worth the Pain: Harvesting Devil’s Club Shoots](https://ediblealaska.ediblecommunities.com/recipes/recipes-harvesting-devils-club-shoots/) - Many Alaskans have cursed the spiny Devil’s club leaf and stalk while bush-whacking through the Great Land. But on the flip side, Echinopanax horridum is a rich source of food and medicine. Medicinal properties of its bark and roots are well-documented in Janice J. Schofield’s “Discovering Wild Plants” and other resources on Pacific Northwest flora, including everything from bark infusions for colds, gall stones and constipation to chewing the root and packing it around a painful tooth, but eating its leaf shoots before they unfurl and grow sharp spines is still a new experience for most Alaskans.
- [Eat like an Eagle](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-alaskans-go-wild-for-healthy-food/) - Imagine eagerly doing something every day, several times a day, your entire life, that causes physical discomfort, chronic illness and even disease. David Chessik, physically fit when younger, caught a sideways profile of himself in the mirror one day while working as an attorney in Las Vegas. He was pushing 300 pounds. He decided he needed to make a change if he didn’t want to die young so he put his career on hold and together with his girlfriend, Daiva Gaulyte, moved to an Alaska wilderness island, where he had a small beach cabin.
- [Meet Cindee Karns, Alaska’s Permaculture Pioneer](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-meet-cindee-karns-alaska-s-permaculture-pioneer/) - Growing much of her family’s food and teaching permaculture classes keeps Cindee Karns plenty busy. Permaculture principals—caring for the earth, caring for people and sharing the extra—define everything she does.
- [Yak: Alaska’s New Red Meat](https://ediblealaska.ediblecommunities.com/eat/eat-yak-alaska-s-new-red-meat/) - You’ll find it at farmers markets and on menus in some of Alaska’s finest restaurants; yak meat is fast becoming a staple in the Alaska local foods scene. Yak ranchers Barb and Bob Fithian own Alaska Yaks at Circle F Ranch. This sprawling patchwork of lush fields interspersed with stands of poplar and aspen is wedged between the Copper and Tonsina rivers along the Edgerton Highway. Visitors stop frequently during summer for tours and to buy fresh meat as well as products Barb makes from the yaks’ thick wool.
- [New Gardening App Unites Alaskans](https://ediblealaska.ediblecommunities.com/things-do/things-do-new-gardening-app-unites-alaskans/) - The thought of incorporating another mobile app into your busy schedule might make your eyes glaze over like the skin atop a cold pudding, but a new one called Grow&Tell, designed by Alaskan Heidi Rader, will surely open them to an exciting new method of sharing details about garden and crop varieties that thrive. 
- [Fish Camp](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-fish-camp/) - The Origins of Dinner
- [Meet the Goats of Wasilla's Cottonwood Creek Farm](https://ediblealaska.ediblecommunities.com/drink/drink-meet-goats-wasillas-cottonwood-creek-farm/) - An Alaska goat milk primer My half gallon of fresh, raw Jersey cow milk sits on the kitchen counter, topped with three thick inches of sweet cream. I dip my spoon in once, twice, and again, eager to taste dairy as nature intended. I grew up drinking powdered milk and when visiting friends for dinner would gulp down two glasses of store-bought pasteurized. I never knew until I bought into a herd share in the Matanuska Valley several years ago just how delicious the real stuff is, unadulterated.
- [Why so Bitter?](https://ediblealaska.ediblecommunities.com/drink/drink-make-your-own-bitters/) - “What the heck are bitters?” As a bartender, I get this question a lot. The way I sum it up is this: Bitters are simply a concentrated flavor or a combination of concentrated flavors. Traditionally, all sorts of things have been used to make bitters; roots, bark, spices, seeds, fruit, plants, flowers - the list is long. Bitters usually have a pretty high alcohol content, as most are made using a high proof grain spirit. Although they are potent, bitters are used sparingly - just a few dashes per drink. 
- [The Simple Life](https://ediblealaska.ediblecommunities.com/drink/drink-simple-life/) - A spoonful of sugar helps the medicine go down. You know this. A little bit of sweetness can really put the finishing touches on a cocktail recipe too. It’s like that rug that ties the room together. 
- [Spring Creek Farm](https://ediblealaska.ediblecommunities.com/food-thought/shop-alaskas-spring-creek-farm/) - A Labor of Love Megan Talley and Joshua Faller never dreamt of being farmers. The children of post-Dust Bowl Oklahoma and the defunct dairy towns of rural America, they both grew up witnessing industrial agriculture as a destructive force that held little opportunity for a future. Only later as adults did their paths each turn separately to farming, leading them to meet one another in New York's fertile Hudson Valley. Today, they are the caretakers of Alaska Pacific University’s Spring Creek Farm and leaders of a burgeoning movement for young farmers.
- [Eating Well](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-eating-well/) - Four Unique Programs Combine Innovation with Tradition Nowhere else in the United States is there such a strong relationship with wild food gathered from the land and sea. Lessons are taught while harvesting berries and plants, and traditions are passed down from generation to generation through hunting whales, making seal oil, and searching for caribou. Eleven distinct Alaska Native cultures are spread across more than 200 urban and rural communities, each with different animals, fish, and plants that are special to their region.
- [How 2 Dutch Immigrants Grew Wheat and a Legacy in Alaska](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-how-2-dutch-immigrants-grew-wheat-and-legacy-alaska/) - A half-century ago in 1967, protests against the Vietnam War erupted around the world, the Beatles topped the charts with their new release Sgt. Pepper’s Lonely Hearts Club Band, Elvis and Priscilla tied the knot, and Lyndon B. Johnson served as 36th president of the United States. In the Netherlands that year, a Dutch couple named Ben and Suus VanderWeele stepped onto a plane and flew across the pole to a small town named Palmer, Alaska, holding nothing but two suitcases and each other’s hands. 
- [Mushroom Magic](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-mushroom-magic/) - On a brilliant blue sky summer evening, Allison Dunbar and Gabriel DeGange, founders of Far North Fungi, are busy working. Off the highway in Chugiak, at a beckoningly bright teal apartment building on the edge of the forest, a twelve-year-old Beethoven dog sits by the entrance to the basement, drooling. “That’s Mr. Hurley,” Gabe says, affectionately petting his head.
- [In Praise of the Smooshed Sandwich](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-praise-smooshed-sandwich/) - My wife and I were upstream wading the Russian River, a tributary of the Kenai River in Southcentral Alaska. We were among the small crowd of fishermen loitering on the banks, not catching sockeye salmon during the first of the river’s two runs. We hiked past the power line where it crosses the river, a landmark where most fishermen turn around and fish their way back to camp. The canyon walls rise here, the trail narrows. The rocks are sharp and the footing unsteady.
- [Portable Pleasure](https://ediblealaska.ediblecommunities.com/food-thought/flasks/) - Downstream from Lake Iliamna on the Kvichak River, three of us drift in a flat-bottomed boat, taking a break from casting into the wind for rainbow trout. The mood is happy and solemn at the same time. We toast a friend who’s passed, pouring a splash into the river in his honor. Then we remember a friend who’s struggling with his health and toast him as well. The flask, filled with Kentucky bourbon, is a totem to rally around; without it, we’re just three middle-aged guys sitting in a boat with feelings we are unable to express.
- [A Manner of Grace](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-manner-grace/) - It was a strange contrast, fine dining in the log home of a former Anchorage homesteader. I could see the bones of a typical 1950s settler’s house, built one room at a time over the years as money became available. Still, this was not a one-room cabin heated with a woodstove anymore. This log home was built in a trendy Hillside neighborhood, on five acres boasting birch trees and manicured lawns. Its most impressive upgrades were the stainless steel gas Viking stove that generated 1,500 BTUs on each of the four burners, enough heat to cook a moose. The Sub-Zero refrigerator was big enough to hold a musk ox.
- [Strings Attached](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-strings-attached/) - In Alaska, Everything’s Connected Editors’ Note: This personal essay from writer Sarah Reynolds Westin shares her experiences at a fish camp during the 2019 fishing season. As we go to press, communities across Alaska including Bristol Bay are planning, evaluating, and cautiously moving forward to catch the fish that move toward their spawning grounds each year—pandemic or no. Smoke rises from stretches of burning trees. A ventilation system filters out soot, but I taste it anyhow. Curls of ash weave through the sky, drifting north and covering the horizon in a haze.
- [Expanding the Wheelhouse](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-expanding-wheelhouse/) - Editors’ note: Sarah Reynolds Westin’s work on this article was made possible by an artist in residency program housed in the Alaska Division of Parks and Outdoor Recreation (Alaska State Parks), and supported, in part, by a grant from the Alaska State Council on the Arts and the National Endowment for the Arts, with additional support from Rasmuson Foundation. “Hey, are you that reporter who didn’t call me back?”
- [On A Roll](https://ediblealaska.ediblecommunities.com/eat/eat-roll/) - Sweet Cheeks Mobile Bakery
- [A Tale of Two Root Cellars](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-two-root-cellars/) - Food Storage in Interior Alaska To be completely honest, when a friend brought it up recently, the term “root cellar” evoked thoughts not of modern food storage, but of bygone eras (…for some reason, the Little House on the Prairie books featured strongly in my mind). Root cellars seem quaint. A relic technology left behind. Not exactly the modern garden’s go-to preservation solution. It turns out, however, that root cellars are in fact the heart of many Alaska homes—an extension of the kitchen stocked with a carefully planned progression of fresh produce, organized in order of longevity and demand.
- [Generational Entrepreneurship in Alaska](https://ediblealaska.ediblecommunities.com/food-thought/about-us-generational-entrepreneurship/) - Alaskans wear many hats, and unlike residents in many places in the country, they often don't self-identify based on their job or work. It’s not that common to meet someone who calls themself an entrepreneur. It's not because entrepreneurs don’t exist here, but because they’re exactly the opposite—ubiquitous. Commercial fishers, local artists, and independent grocery store owners, for instance, have much more in common than they might think. Entrepreneurship is deeply ingrained in Alaska’s communities. Local businesses are everywhere here. Chain stores came very late to the Alaska business party.
- ["The Whole Town Wins"](https://ediblealaska.ediblecommunities.com/eat/eat-whole-town-wins/) - With the Sitka Food Co-op, "the Whole Town Wins" In rural Alaska, fresh and affordable food and produce might seem like a world away, but the Sitka Food Co-op is working to bring it right to their members’ doors.
- [The Art of Growing](https://ediblealaska.ediblecommunities.com/about-us/about-us-art-growing/) - Produce on View at the Anchorage Museum Many farmers or gardeners might describe the process of bringing a perfect head of lettuce from seed to table as an art. Right now, at the Anchorage Museum, the art of growing isn’t just a metaphor. Inside the museum’s galleries, the scent of verdant mint wafts. Fresh heads of endive grow alongside healthy stalks of swiss chard and kale in hydroponic units on display in galleries. Derived from the English “hydro” meaning water, and the Greek “ponein,” meaning to labor, hydroponics is the growth of plants without soil, using nutrients dissolved in water.
- [Making the Most of It](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-making-most-it/) - Chef Stacie Miller Offers Lessons in Weeding, Cooking, and Life In the kitchen at McCarthy Lodge Bistro, Chef Stacie Miller shakes a jar glowing with dandelion petals suspended in vinegar. She opens the lid and takes a whiff with her eyes closed. “Slightly vegetal,” she says. “I’ll let it go a bit longer.”
- [Winter in the Grocery Aisles](https://ediblealaska.ediblecommunities.com/about-us/about-us-winter-grocery-aisles/) - Musings About 90-Year-Old Receipts After living in Alaska for a few years, I have learned to settle for kale or cabbage instead of baby spinach. I have stopped plotting my weeks’ meals precisely and I now go to the grocery store without a plan. At first, this more spontaneous approach felt haphazard. I grew up in a Lower 48 home with a mother who carefully calligraphed a week of meal plans and grocery lists on Sunday night. We made a weekly grocery trip (or two) and the receipts from those trips read like reiterations of my mother’s lists.
- [Spring Greens](https://ediblealaska.ediblecommunities.com/eat/eat-spring-greens/) - Sorrel and Sourdock
- [Words for Sorrel and Dock](https://ediblealaska.ediblecommunities.com/about-us/about-us-words-sorrel-and-dock/) - Щabeлb – Russian word for sorrel tl’aak’wách’– Tlingit word for sourdock quagaq, quagak, quagat – Iñupiaq word for sourdock quagciq / kangagatutu’li / angu’kuk / akkakuk – Yup’ik words for sourdock quunarliaraat – Yup’ik word for mountain sorrel tash’i / kash’i / markasha – Dena’ina words for sourdock aalungaaya-x – Unangan word for sorrel or sourdock quunarleq – Sugpiaq word for sourdock
- [Camel to Salmon: A Journey in Food from Somalia to Alaska](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-camel-salmon-journey-food-somalia-alaska/) - Food is important because it will tell you about the people who live in the place,” says Mahdi Akal. “You will learn about the environment, the culture.” Akal has lived this insight throughout his remarkable journey from his home country of Somalia to his new home in Alaska, where he has lived since 2014.
- [Wormwood: its history and use](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-wormwood-its-history-and-use/) - Its history and use I lace up my hiking boots with a specific intention. I pack a sharp foraging knife in my backpack, center myself, and offer thanks to the land. Each year in the late summer and early fall, on a cool midafternoon after any dew or rain has evaporated, I hike up to a particular spot in the Chugach and gather wormwood. This versatile, aromatic plant has a special place in my larder due to its complex, bitter flavor and potent properties as a healing herb.
- [Food for the Finish](https://ediblealaska.ediblecommunities.com/food-thought/local-guides-iditarod-food/) - Three women mushers on fuel for body and spirit In the food world, “mush” is usually pejorative. Mush enters the English language in the 17th century as a variant of mash. The word calls to mind gray, gooey bowls of poorly cooked porridge, piles of mealy fruit, and plops of overcooked green beans. But the word mush also unlocks a whole other world of competitive dog racing. Mush in this sense calls forth a whole other set of images: powerful dogs, and bundled mushers braving harrowing conditions across expanses of ice and snow.
- [A Found Green Postcard](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-found-green-postcard/) - Green square patched next to green square, the image on this postcard captures a verdant aerial view of downtown Anchorage in 1960. The regular lines carved in the landscape evidence emerging urbanity creeping across Dena’ina Ełnena, the Dena’ina peoples’ homeland.
- [The Art of Gathering](https://ediblealaska.ediblecommunities.com/about-us/about-us-art-gathering/) - Celebrating Belle Dawson with Images (and Cake) In Alaska, cupboards and pantries, root cellars and freezers are a kind of sketchbook of what we gather on summer ventures, collections assembled from gardens and harvest trips and stored up. Bags of blueberries, dried spruce tips and rose hips, jars of rich salmon, piles of sweet carrots and beets. In winter, Alaskans carefully portion these gatherings across the fallow months and assemble these treasured savings into hearty meals to warm spirits on cold nights.
- [Food at the Heart](https://ediblealaska.ediblecommunities.com/things-do/things-do-food-heart/) - Originally published in Issue No. 23, Spring 2022 Art, Love, and Life in Agatha’s Almanac A close-up shows an aluminum pot, surely years old, bubbling on a stovetop. Weathered hands enter the frame and carefully drop small, folded dumplings into water one by one. The movement is quick, deft, and lithe. The delicate perogies make no sound as they slip into the boiling water. Someone speaks: “You always use a wooden spoon so the perogies don’t break while they are coming to a boil.” The voice is gentle, but directive—clearly this is important to the careful preparation we witness.
- [Apron On](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-apron/) - Musings on Making
- [A Glass Half Full](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-glass-half-full/) - Water Wisdom and Life with Mossy Kilcher Mossy Kilcher has been drinking Alaska water all her life. At 80, Mossy has filled her cup from springs, tasted millennia of glacier melt, and warmed her mug many times with teas made from spring water and wild harvested plants.
- [A Broken Present](https://ediblealaska.ediblecommunities.com/about-us/about-us-broken-present/) - On chips, cracks, and sweet imperfections Our kitchen cabinets hold objects that bear witness to our lives: pots that have simmered our successes and failures, forks that have fed our dearest friends, spoons brought back from adventure and travel, knives that have cut through tough and tender times, bowls passed down, hand to hand, for generations, plates that have held nourishment for our bodies and spirits. Even our most ordinary, everyday cookware and tableware has a particularly intimate relationship to our lives, holding memories and stories of times shared and times alone.
- [The Domestic Alchemy of Silver](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-domestic-alchemy-silver/) - The chemical symbol for silver is Ag. The abbreviation derives from the Latin argentum, meaning silver. Culturally and scientifically, silver has a kind of alchemical lure. Theories, real and outlandish, about its powers, as well as its relative scarcity and wide commercial application have long made it a valued, desirable substance.
- [Worth the Candle](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-worth-candle/) - Why make a meal when you can just smell it? Pasta Water. Elote. Pot Roast. Fruit Loops. Taro Bun. These are just a few of the various food-scented candles available on the market these days. Food candles are having a moment, to be sure. If a candle is a wick embedded in a meltable substrate, the earliest recorded use of candles can be traced to about 3000 BCE in Ancient Egypt. These candles were likely made of animal fat, or tallow, which certainly does give off a kind of cooked meat scent.
- [Layered Listening](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-layered-listening/) - Trickling of melting snow. Wind brushing branches just beginning to peep green. Bright chip-chip of a foraging junco. Rushing creek swollen with glacial melt. And crunch, crunch of your footsteps on winter’s waning white blanket.
- [Glacier Mice Bites: Biology and Dessert on the Matanuska Glacier](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-glacier-mice-bites-biology-and-dessert-matanuska-glacier/) - I crested the dented ridge of October ice to find my friend beaming with excitement. Wide-footed in sharp crampons, she sprinted toward a large bowl on the Matanuska Glacier, motioning me to follow as fast as possible. Having beat me there, she recorded the moment I looked into the depression below, burst out laughing, and gleefully shouted, “Oh, my god, look how many truffles there are!”
- [Crevasse Candy](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-crevasse-candy/) - All We’re Cracked Up to Be
- [Food Justice and Food Sovereignty: Cultivating Equity and Choice](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-food-justice-mixon/) - Farmer and environmentalist Wendell Berry once wrote that “eating is an agricultural act,” arguing against the industrialization of a food system that disrupts human-environment connections, creating products rather than real food, observing that “both eater and eaten are thus in exile from biological reality.” Indian scholar and activist Vandana Shiva expanded this concept further, exemplifying the intersectionality of food and just about every aspect of our lives: “Eating is an ecological act. Eating is an ethical act. Eating is a political act.
- [The State of Alaska AG](https://ediblealaska.ediblecommunities.com/food-thought/about-us-alaska-ag-2023/) - Awareness about the importance of building local food systems has grown tremendously in Alaska, in no small part due to natural disasters including earthquakes, typhoons, and wildfires, along with the global pandemic. These events have disrupted supply chains enough to make all of us notice the ways that Alaska relies on imported food.
- [Winter Fish Therapy](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-winter-fish-therapy/) - One of the most frequently asked questions Alaskans get when traveling in the Lower 48 (after, “Do you worry about those poor Kilchers getting enough to eat?”) is, “How do you cope with the long dark winters?”
- [Pickled Pink](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-pickled-pink/) - Using up green tomatoes when summer’s over
- [Emergency](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-emergency/) - When I was kid in the 1960s, living in Western New York, my family often ate Sunday dinners at the home of my Sicilian grandparents. After each massive meal, my father and my uncles retreated to the living room couches to sleep off the tonnage of minestrone, pasta, chicken cutlets, and salad that my grandmother, whom we called Nani, had fed them. My six siblings and I, plus numerous cousins, worked off our meal by shrieking and running through the basement or out into the tomato garden.
- [Raising A Glass to Alaska's Wild Diminishing Ice](https://ediblealaska.ediblecommunities.com/drink/drink-raising-glass-alaskas-wild-diminishing-ice/) - Before refrigeration entered Alaska’s bar scene, glaciers were the local source for ice in The Last Frontier. The wild ice, made of compressed snowflakes amassed over time, provided the only way hard liquor could be served on the rocks until the freezer modernized Alaska’s drinking method with conventional cubes. This improvement made a cold drink easier to come by, but a few things were lost along the way— like the story behind the cube.
- [Not Your Umma's Smoked Salmon](https://ediblealaska.ediblecommunities.com/recipes/recipes-not-your-ummas-smoked-salmon/) - This article is published in collaboration with our friends at Salmon Jam! Edible Alaska is pleased to sponsor Salmon Jam, and this year, Salmon Jam is streaming, so folks from anywhere can enjoy the music, art, and food content online. Head over to the Salmon Jam 2020 website to register and be part of the fun!
- [Kenai Food Hub - Up and Running](https://ediblealaska.ediblecommunities.com/eat/eat-kenai-food-hub-and-running/) - If you’re an Alaskan, you know the sadness of a store-bought tomato. You’ve felt the heartache of a cucumber pierced by your thumb, and you know the stink of green slime from your expensive mixed greens in February, just a day home from the grocery store. Over 95% of our food travels thousands upon thousands of miles to reach our stores by train, boat, and truck. We’re dependent on a vast supply chain, and we’ve gotten used to someone far away growing our food.
- [Spring Staple | Herring Roe](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-spring-staple-herring-roe/) - I grew up in Pelican and Sitka in Southeast Alaska, where the annual arrival of herring is a staple of spring. As a child it was especially exciting. Boats came from around the region for the commercial herring sac roe (roe in their egg cases) fishery near Sitka, sometimes jockeying for multi-million dollar hauls within sight of town while small planes buzzed overhead, spotting herring shoals for boat captains below. Warmer, sunnier weather arrives with the fish, and the ocean turns a light turquoise as it fills with herring spawn. It is the closest Sitka comes to feeling like it’s on a tropical island.
- [In Good Spirits](https://ediblealaska.ediblecommunities.com/drink/drink-good-spirits/) - When you enter the Anchorage Distillery, the first thing you see is the charming tasting area. Rough wooden beams, barrel tables, walls covered with Gold Rush era historic photographs and maps. Wallpaper extends the optical illusion of an underground mine shaft, making the space cozy, but nowhere near cramped.
- [Craft your Halls](https://ediblealaska.ediblecommunities.com/things-do/things-do-craft-your-halls/) - There are vastly different ways to trim a Christmas tree. Some prefer the all-white glitter tree, while I love bright colors and a homey hodgepodge of ornaments. This festive craft is cheery, colorful and easy. It does require the use of a sewing machine and some cutting. I recommend putting on “A Christmas Story” or some other holiday film you have memorized and cut out your felt while watching it. If desired, some mulled wine could be included. Easy Felt Tree Garland Craftiness level: beginner Length of time to complete: 1 hour What you’ll need:
- [Nikipiaq Life](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-nikipiaq-life/) - When I want a wholesome meal, I pull out nikipiaq. Real food. My family and I participate in all aspects of subsistence hunting in Point Hope, Alaska. We are a small Inupiaq community with a large selection of food we have the opportunity to hunt and gather. About 80 percent of my family’s diet is from our land and sea. We eat so much nikipiaq that my seven-year-old daughter has her own definition for meat. Angela’s usually the last one at the dinner table every night. On the rare occasion we eat something other than Native food, if I tell her to eat her meat, she says, “This is not meat! It’s chicken!”
- [Spinning the local food web](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-spinning-local-food-web/) - Rain and wind marked the Harvest Moon Local Food Festival last September. In Soldotna Creek Park, bystanders rushed to re-stake the Kenai Peninsula Food Bank’s tent after it took flight. Still, locals clad in a colorful array of raincoats arrived early. Vendors asked if they could begin selling before the official start time. As puddles grew on the soggy, trampled grass, so did the crowd.
- [Salmon Grown](https://ediblealaska.ediblecommunities.com/about-us/about-us-salmon-grown/) - Salmon made my baby. I’ve eaten so much of it over the years that as my body pieced together hers, you can be sure there was the stuff of reds, silvers, pinks, and kings swimming in there. But I like to go back further, to think of what the salmon ate, because what the salmon ate made my baby, too. The capelin and caddisflies, the crab larvae and krill. To the sand lance and the shrimp. But then we’ll need to go back further, because the dinners of sand lance were in the salmon, and the meals of krill were in there, too. Herring eggs made my baby, and so did diatoms.
- [Paula, Ann, and the Octopus](https://ediblealaska.ediblecommunities.com/eat/eat-paula-ann-and-octopus/) - Paula smells the octopus first. It is a minus two-foot tide on the rocky reef in front of Nanwalek, a Sugpiaq village of about 200 people on the lower lip of Kachemak Bay. The 10-year-old circles a barnacle-covered boulder and sniffs, while her mother, Ann Evans, kneels in front of another large rock. In search of a favorite subsistence food, mother and daughter are examining the wet pockets beneath large boulders in the midst of the otherwise dry beach. Twiggy and Squatchy, their mutts, loop-de-loop across the reef.
- [Cooking Octopus](https://ediblealaska.ediblecommunities.com/recipes/recipes-cooking-octopus/) - There’s no consensus on how to prepare octopus. The Greeks beat it against a building. The Japanese eat it raw. Some people don’t know what to do and end up with a chewy, tasteless result. Aaron Knoll is head chef at Little Mermaid, a tiny restaurant on the Homer Spit that has gotten big reviews. Born landlocked in Minnesota, Aaron cooked his way to Alaska. He is now an expert in using local seafood to creative, beautiful, and delicious ends.
- [Jam Packed](https://ediblealaska.ediblecommunities.com/eat/eat-jam-packed/) - A Prescription for an Over-Stuffed Pantry Among the many inspiring aspects of living in Alaska is our sense of place within the food chain. Our strong relationships with food stir the soul. The act of collecting, hunting, catching, and growing food in this bountiful landscape is a priority—a way of life. Sometimes by necessity, but mostly for the sheer joy and meaning it brings.
- [Morel Season Special](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-morel-season-special/) - Months ago, at a dinner party, I promised a morel mushroom picker I’d invent a morel cake for him. With the picking season looming, I thought it time to make good on my promise. There were many possible directions to take. Do I adapt a medieval Italian red wine, chocolate, and prune cake? How about a Mediterranean-style blood orange cake? A dense, umami-rich chocolate pie? I have not yet ruled out any of these notions, but I had to narrow it down and start somewhere.
- [Cook's Treat](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-cooks-treat/) - When I was a kid, my mom always roasted chicken legs in the oven before handing them over to my dad to finish on the barbecue. Once the chicken was brushed with sauce and sizzling on the grill, Dad would dive into the roasting pan with a piece of soft white bread, mopping up chicken fat and bits of caramelized skin. “Cook’s treat,” he called it, and my siblings and I would gather at the strategic moment, our own pieces of bread at the ready.
- [Running into summer](https://ediblealaska.ediblecommunities.com/things-do/about-us-yukon-birch/) - The first sounds of spring are those of movement: water dripping from icicles, ice cracking and groaning as the current shifts it around, runners’ feet tapping pavement as their pumping legs relearn half-forgotten rhythms. The salmon are running too, still in the ocean in early spring, but swimming closer to shore, smelling their way to their home rivers and from there, their home streams. On land, in trees and shrubs, sap is running from root to opening bud, releasing spring scents of vanilla, resin, and lemon.
- [Going to Extremes: Dairy Farming in the Yukon](https://ediblealaska.ediblecommunities.com/food-thought/about-us-yukon-dairy/) - Dairy Farming in the Yukon Yukon dairy farmer Krista Roske holds up a two-quart milk jug with a red rubber nipple fastened to its top. “Anybody feel like feeding a calf?” I step forward. Krista’s daughter Kate shows me how to tip the bottle so the milk flows. I lean over the fence, and Coal, one of the younger calves in the herd, latches on with a vengeance.
- [Running on Empty](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-running-empty/) - In the Southern Lakes region of the Yukon, 2023 was a bad year for lowbush cranberries. Ditto soapberries. Blueberries in the White Pass en route to Skagway were okay, but just.
- [Creative Juices](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-creative-juices/) - At this time of year, mind and spirit turn towards gatherings. The holidays are coming—you can smell it in the cold mornings, and see it on the afternoon walk home, when the sun slants through bare branches, casting blue shadows. For home cooks, there’s a special delight in the planning and preparation of jams, jellies, cookies, and cakes, in the putting-together of boxes and tins of goodies to share around the neighborhood. Those in charge of hosting stay up late, creating cocktails in their head, imagining fun non-alcoholic beverages, thinking about combinations of berries, herbs, even apples.
- [Eating the White Bear](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-eating-white-bear/) - "In Ice Bear, Michael Engelhard weaves together the disparate pieces of our eclectic social and cultural fascination with polar bears. His tapestry of images further reveals our complex attachment to this Arctic icon." -Andrew Derocher, author of Polar Bears: A Complete Guide to Their Biology and Behavior Eating the White Bear (Excerpt from Ice Bear: The Cultural History of an Arctic Icon) 
- [Absinthe Makes the Heart Grow Fonder](https://ediblealaska.ediblecommunities.com/drink/drink-absinthe-makes-heart-grow-fonder/) - Belle Époque France and neighboring parts of Europe became enthralled with a concoction of wormwood, fennel, wild marjoram, and aniseed, which made a potent liqueur nicknamed the “Green Fairy” for its seductiveness. The Latin name of its key ingredient, wormwood (Artemisia absinthium), also a folk remedy, honored the Greek moon goddess: mistress of the chase and paragon of chastity.
- [Kvas: Liquid Bread](https://ediblealaska.ediblecommunities.com/drink/drink-kvas-liquid-bread/) - Za Zdaróvje
- [A Recipe for the Future](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-recipe-future/) - Originally published in Issue No. 23, Spring 2022
- [Homegrown Healer](https://ediblealaska.ediblecommunities.com/about-us/about-us-homegrown-healer/) - For thousands of years, Alaska’s first peoples lived on and stewarded the lands, which in turn provided for them. The story of the people changed when the lands and waters were colonized and exploited for fur, minerals, fish, oil, and gas. Since that contact, food systems and lifeways have been disrupted and Indigenous people have been working to find and maintain balance, re-build these systems, and, in some cases, re-imagine what has been lost.
- [From the Ground Up](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-tenakee/) - A Geothermally Heated Greenhouse in Tenakee Springs On a warm spring day, I stand beside the cypress-wood gothic arch of Tenakee Springs’ new geothermally heated greenhouse, discussing the possibility of Alaska-grown lilikoi. “I’d like to try lemons, mandarins, and even passion fruit in here,” says Kevin Allred, designer and builder of the greenhouse and adjacent café. His wife, Carlene, has more modest goals: “I’d like to grow sweet potatoes,” she tells me. It all sounds fantastical—tropical plants in Southeast Alaska? And yet, implausible ideas become reality when Kevin Allred takes them on.
- [Bowl of Dreams](https://ediblealaska.ediblecommunities.com/things-do/things-do-bowl-dreams/) - This bowl carries me to places I never in my wildest dreams imagined. Up ten thousand feet of ridgeline—holding on with the tips of ice tools and crampons—far above the clouds to where the air is thin. Across Arctic tundra, tussocks, and bogs. Down rivers here and there, some turbid and erupting from the toe of glaciers, others clear and cold. On bikes, on foot, on skis, on boats we went wandering, striving, and seeking. This is the bowl that keeps the fuel canister warm. It shields the carbide tips of trekking poles inside a backpack inside a packraft through whitewater rapids. It is a pot lid. It is a cutting board.
- [Take a Bite of Made of Salmon](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-made-from-salmon-book-review/) - Sometimes it’s hard to write about salmon without resorting to cliches. But more than 50 contributors have managed to do it in the pages of Made of Salmon: Alaska Stories from The Salmon Project. Sure, you’ll find some common themes winding their way through the pieces in the book, but what keeps these stories fresh is the sincerity you hear in each author’s voice.
- [Building Community one Tool at a Time](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-building-community-one-tool-time/) - From the street, Anchorage Community House looks like your average home in an ordinary Anchorage neighborhood. But looks can be deceiving. Anchorage Community House was born from a desire to build community. Meg Zaletel, the owner and director of ACH, had the opportunity to purchase a house across the street from her own.
- [Alaska Farmland Trust Protects 68 More Acres](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-alaska-farmland-trust-protects-68-more-acres/) - We just got word from The Board of Directors of the Alaska Farmland Trust Corporation (AFTC) that they have helped permanently protect 68 acres in Palmer. After four years of planning, paperwork and fundraising, a conservation easement was placed on the property known as The Musk Ox Farm, north of Palmer on Archie Road.
- [30 Years of Beer](https://ediblealaska.ediblecommunities.com/drink/drink-30-years-beer/) - A Toast to the Alaskan Brewing Company If only all the world’s problems could be solved in an evening by people drinking good beer. It almost seems possible after spending time with Marcy and Geoff Larson, owners and founders of the Alaskan Brewing Company. In a year where we’ve found ourselves publicly wondering “why can’t we all just get along,” there’s nothing lost by simply cracking open a frosty can of Icy Bay IPA with your neighbor and finding out if the answer might just be in that magic combination of pristine Juneau water, hops, yeast and barley.
- [Holiday Butter Blends](https://ediblealaska.ediblecommunities.com/recipes/recipes-holiday-butter-blends-1/) - Need a tasty holiday gift (and have a bunch of emply Mason jars to use up)? We're loving these easy compound butters. They taste great on bread, but also make a ready-to-use dip for crab or shrimp (just melt in the microwave or on the stove top) or an easy steak topper. Start with 1 cup of good quality butter - we used salted Kerrygold. Let the butter soften slightly and then work in some of these flavorings by hand. Pack into jars and you’re ready. We have to warn you—these blends are so delicious they might not make it out of the house: Add to 1 cup of butter: 
- [Editor's Note - Wild Salmon Quality](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-editors-note-wild-salmon-quality/) - I can’t think of a food more iconic to Alaska than salmon. For thousands of years, Alaskan lives have revolved around the salmon life cycle, and many Alaskans draw both nutritional and spiritual strength from our healthy and diverse wild salmon runs. My family, and thousands of others, has long supported itself thanks in part to Alaska's abundant and well managed wild salmon populations. Personally, I'd choose to eat a thick piece of wild Alaska coho above any other food on earth. 
- [Main Ingredient - Ruby Red Orach](https://ediblealaska.ediblecommunities.com/eat/eat-main-ingredient-ruby-red-orach/) - Looking to add a new green to your salad? Stop by the Spenard Farmers’ Market this coming weekend, find Steve Cinelli of Four Tern Farm, and buy a bag (or two) of his ruby red orach.
- [Turnip the Heat](https://ediblealaska.ediblecommunities.com/eat/eat-turnip-heat/) - Edible Alaska is on the move! We kicked off our summer road trip with opening day at the Homer Farmers’ Market and enjoyed meeting lots of local food lovers. We signed up a bunch of new subscribers as well. A great start to our summer subscription drive.
- [Shuck and Chive](https://ediblealaska.ediblecommunities.com/eat/eat-shuck-and-chive/) - Chives are plentiful right now. Your garden may be overflowing, your neighbors inviting you over to help them thin their chive patch, or dropping off bundles of these flavorful early spring herbs. If you don’t have a source, stop by any farmers market this week and you’re bound to find plenty.
- [Meatball Envy](https://ediblealaska.ediblecommunities.com/eat/eat-meatball-envy/) - I’ll admit to feeling some meatball envy last week at a friend’s house; she had ground moose meat and an oven. Her meatballs turned out delicious, and later in the week I just had to make some of my own; I had ground beef and my little camper stove top. We’re fond of talking about how Alaska’s limitations can foster innovation and creativity — camp cooking is no exception.
- [Hasenpfeffer, Inc.: The Business of Raising Rabbits in Alaska](https://ediblealaska.ediblecommunities.com/eat/mary-smith-hasenpfeffer-inc/) - Every year it feels like rabbits are about to have their turn in the limelight. People start to notice them on farm-to-table restaurant menus in Asheville or in upscale grocery stores in Portland. Your friend who is always ahead of the curve on all things culinary serves one at a dinner party. But then as quickly as they hopped on the scene, they are gone again, and something else has grabbed the spotlight (Halo Top ice cream, for instance).
- [All Roads Lead to McCarthy](https://ediblealaska.ediblecommunities.com/things-do/things-do-all-roads-lead-mccarthy/) - If the wild roses blooming along the Edgerton Highway aren’t enough of a reason to head to McCarthy, I’d like to confirm that the rumors you’ve been hearing are true — there’s some damn fine food to be found across that infamous foot bridge. If you haven’t been out to McCarthy in a few years and are looking for a food-driven adventure, you might want to move quick while the gettin’ is good. We stayed two nights and could have enjoyed two more while the chorizo and kale in our little camper fridge sat undisturbed. There’s at least a dozen good meals to be had in McCarthy!
- [Main Ingredient - Radishes](https://ediblealaska.ediblecommunities.com/eat/eat-main-ingredient-radishes/) - Although you can find radishes in Alaska year-round, local options are at their peak right now (and should be for a couple more weeks). If you’ve been passing by colorful piles of this spicy root vegetable at your local market without feeling inspired, we’re here to help. Radishes come in many shapes and sizes, with slight differences in flavor. Grabbing multiple bunches to highlight these differences within a single dish adds variety, so don’t be shy. We’re going to leave you with plenty of recipes so that you’ll have no problem using up every radish that you buy. 
- [A Taste of Cordova](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-taste-cordova/) - Earlier in the summer I was asked to judge a costume contest at a pet parade. I learned an important lesson that day. When kids (we’re talking 6-year-olds) put their heart and soul into their costumes, cajole their rabbit into riding in a wagon or get their cat to don an Elsa wig, everyone is a winner. Did I pick first, second, and third? Yes. Were there tears of disappointment and howls of despair? Yes. That afternoon I became the most hated woman in Palmer, AK.
- [Main Ingredient - Cabbage](https://ediblealaska.ediblecommunities.com/eat/eat-main-ingredient-cabbage/) - Last summer I had the pleasure of attending a recipe writing workshop at Tutka Bay Lodge. Not only did we thoroughly enjoy being pampered by lodge staff, we had the opportunity to up our recipe game with New York Times food editor, Sam Sifton. We talked, ate, cooked, ate, wrote, and maybe ate a little more. 
- [Main Ingredient - The Coles](https://ediblealaska.ediblecommunities.com/eat/eat-main-ingredient-coles/) - Let’s talk about coleslaw for a moment. That summertime side dish staple; almost an afterthought. It wasn’t until this spring, driving past a sign on a garden center that listed “cole crops” for sale, that I really thought about coleslaw. I’d thought about what goes into coleslaw a lot, and I am a huge fan of the stuff in all its variations, but I hadn’t really thought about the name “coleslaw.” A “slaw” made from “cole.” When you lay it out that way sounds kind of funny. According to John Ayto’s An A to Z of Food and Drink,
- [Main Ingredient - Puffballs](https://ediblealaska.ediblecommunities.com/eat/eat-main-ingredient-puffballs/) - Christin Anderson shared her love and knowledge of mycology with an eager group of mushroom enthusiasts through a couple of Folkskills classes in Anchorage this past week. I joined the classes in an effort to get more comfortable hunting mushrooms myself. Both days yielded a bounty of mushrooms, including puffballs (genus Calvatia), which are an easy way to enter the foraging game. We found two types of common puffballs during the hunts that Christin led--both of which were edible and delicious!
- [For Scott Fausz, the Road to Alyeska Resort was No Cake Walk](https://ediblealaska.ediblecommunities.com/eat/eat-scott-fausz-road-alyeska-resort-was-no-cake-walk/) - It is impossible to exaggerate the delight of a real chocolate croissant. Cupped warm in your hands, fingers slowly pulling apart the flaky dough, the gentle steam and scent of butter and yeast rising up. Then the first bite with just a hint of deep, dark chocolate wrapped in golden layers of pastry that are somehow simultaneously light and dense. I close my eyes and sigh.
- [Food Resolutions to Inspire a Delicious New Year](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-food-resolutions-inspire-delicious-new-year/) - This is it. A chance to say so long to 2017 and get ready to rock your life in the new year. Like most people I’m getting ready for a celebratory evening to wind up this year in style (fancy drinks, cheese plate, pajamas) and have been scribbling down motivational thoughts that I hope will coalesce over the next few days into an Ultimate Game Plan to Dominate 2018. Or at least a set up a few gentle reminders to maybe lay off the cookies.
- [Main Ingredient - Parsnips](https://ediblealaska.ediblecommunities.com/eat/eat-main-ingredient-parsnips/) - It’s hard to say if being called the love child of a potato and a carrot is a good thing or a bad thing. If I were a parsnip, I’d be happy with this description. Slightly sweet, slightly starchy, mostly delicious, and easy to cook. Full disclosure — I love parsnips. My husband, on the other hand, is one of those people who seems to consistently get confused about the “lesser” root vegetables. Rutabagas. Turnips. Parsnips. Whatever camp you fall in, it’s a great time of year for parsnips.
- [Main Ingredient - Hard-Boiled Eggs](https://ediblealaska.ediblecommunities.com/eat/eat-main-ingredient-hard-boiled-eggs/) - I posted a short missive about the joys of an easy-to-peel hard-boiled egg on my personal Facebook page a couple weeks ago. I think it resonated with people, ending the week with 74 likes and over a dozen comments. There are few culinary frustrations more maddening than a hard-boiled egg that is difficult to peel. If you’re like me, you end up throwing chunks of perfectly cooked egg, with shells stuck to them, into your compost bucket. Sometimes I want to throw them against the wall.
- [Edible Alaska brings home 5 Alaska Press Club Awards](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-edible-alaska-brings-home-5-alaska-press-club-awards/) - We’re thrilled to announce that Edible Alaska took home five awards at the 2018 annual Alaska Press Club conference held in Anchorage over the weekend. Caroline Zhang’s mouthwatering winter issue cover photo of a stack of sourdough hot cakes won first place in the Magazine Cover category. Judge Joan Carten-Hansen said, “You want to eat that!” Bethany Goodrich took home third in that same category. The judges loved her summer image of wild Alaska salmon.
- ["Recipes" from Mostly Water](https://ediblealaska.ediblecommunities.com/about-us/about-us-recipes-mostly-water/) - Mary Odden’s memoir-in-essays, Mostly Water: Reflections Rural and North, moves from eastern Alaska’s arctic and subarctic river towns. Odden quilts a vivid seldom-seen places, soundtracked with fiddle dances and potluck.” Readers will hear dance music ring through little towns and watch as friends stoke the fires and fading memories of an old pioneer. The danger of childbirth takes a crooked path through a mystical elk hunt on its way to the miracle of holding a child. Casual meetings with passengers on a ferry open to intimacy with a Tlingit grandmother and the dignified depths of an ocean-going hobo.
- [Berry Nation](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-berry-nation/) - In Braiding Sweetgrass, botanist Robin Wall Kimmerer has many surprising things to say about non-human nature, and the most surprising of all is that there is no such thing. We are not excluded, and in fact our exclusion from longstanding partnerships with nature can result in unexpected damage. An established scientific opinion said her beloved sweetgrass would thrive best without human harvesting. Research by Kimmerer and a graduate student showed that the grass grew best with harvesting by careful cutters and pullers (it didn’t matter which) who approached the plant with respect for where and how it was growing.
- [Saving the Soil - Alaska Farmland Trust](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-saving-soil-alaska-farmland-trust/) - Did you know that 95-98% of the food consumed in Alaska is imported from the lower 48? And that very little of Alaska’s vast acreage is suitable for food production? Alaska Farmland Trust is one of 6 land trusts across Alaska—and the only one focused solely on the protection of farmlands for future generations.
- [Growing Garlic Alaska Style](https://ediblealaska.ediblecommunities.com/things-do/things-do-growing-garlic-alaska-style/) - Have you ever snapped a dry, yet juicy garlic bulb from a garlic braid? The mouthwatering pull brings you home to flavors, smells, and promises of delicious dinners ahead. It’s like harvesting right in your own kitchen. Nowadays, garlic can be purchased pickled, fermented, powdered, granulated, minced, peeled for you, even crushed for you! However, in my opinion, the absolute best garlics are the bulbs you grow yourself.
- [Chocolate-Covered Alaska](https://ediblealaska.ediblecommunities.com/eat/eat-chocolate-covered-alaska/) - If you’ve ever wondered what Alaska kelp, potato chips, or spruce tips would taste like in a chocolate bar, now’s your opportunity to find out. Local chocolatiers are blending Alaska ingredients and creativity into fine chocolates and creating special bean-to-bar confections; the resulting creations are a win-win-win for chocolate lovers all over the state. We tried to find all the chocolatiers we could, but let us know if you have a favorite we missed!
- [Alaskan Spirits](https://ediblealaska.ediblecommunities.com/drink/drink-alaskan-spirits/) - Farm-to-Bottle Let’s get the obvious—and accurate—pun straight out of the way: Alaska’s distilleries are bottling true Alaska spirit. We’re not only talking about figurative Alaska spirit here. Many of these local products are made from the ground up—literally— starting with Alaska-grown grain. Anchorage Distillery, for example, makes their award-winning Aurora Gin using barley from Delta Junction, and other spirits from Mat-Su Valley rye and wheat.
- [Alaska Distilleries](https://ediblealaska.ediblecommunities.com/drink/drink-alaska-distilleries/) - USING LOCAL INGREDIENTS Looking for a taste of local spirit? These Alaska distilleries bottle locally foraged, harvested, and farmed ingredients, or feature them in their tasting rooms.
- [Chasin' Salmon](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-chasin-salmon/) - Summertime is salmon time in Alaska. Whether you’re working on a seiner in False Pass, heading to fish camp with the family, spending your 10th season guiding out of Yakutat, or planning your first trip to Alaska’s bountiful waters, you’re bound to hook up with some wild Pacific salmon. Carefully managed to feed us for generations to come, wild salmon nourish our bodies and our spirits. These salmon are sporting their spawning colors—look for them in streams and rivers around the state.
- [Grounding in Wild Foods](https://ediblealaska.ediblecommunities.com/things-do/things-do-grounding-wild-foods/) - Frost laces the edge of a puddle as I crouch to tie my shoe. I stare at it a moment. Of course, I know winter is on its way. I can smell the cooler air when the wind blows, but I wasn’t expecting any ice quite so early in the season. I shift my small pack as I stand up.
- [Farragut Farm](https://ediblealaska.ediblecommunities.com/eat/shop-off-the-grid-alaskas-farragut-farm/) - Off the Grid and on to Plates Jagged shorelines lined with alders, dense evergreen forests, and muddy tidal flats define the coastline of Southeast Alaska’s Inside Passage. Tuck into Farragut Bay, and you’ll find something else. About 35 miles by boat north of the town of Petersburg, up a windy slough, is a remote piece of land nurtured and cultivated to grow plants not typically found in the Southeast Alaska rainforest.
- [Field Trip](https://ediblealaska.ediblecommunities.com/things-do/things-do-field-trip/) - On the Road with Moby, Alaska’s First Traveling Greenhouse
- [Field Guide To: Edible Wild Greens](https://ediblealaska.ediblecommunities.com/things-do/things-do-field-guide-edible-wild-greens/) - While I wait for my garden greens to grow, I love to harvest and mix in some of the wild greens I find outside my door. Here is a list of a few of my favorites (though there are many others). Wild greens can be eaten raw in salads or made into pesto or ferments, and they’re also great steamed or mixed into a stir fry or soup. Some of them must be cooked, and many should only be eaten raw in moderation. Some of these plants are common and weedy, but some of them are at risk of being over-harvested in places. Please be mindful and respectful when harvesting wild plants.
- [Wild Snacks for Adventure](https://ediblealaska.ediblecommunities.com/about-us/about-us-wild-snacks-adventure/) -  There is nothing quite like enjoying wild food outdoors. Whether you head out on a walk in the backyard or go on a month-long expedition, there are simple ways to put a little of the outdoors into your adventure snacks. You can flavor tea or crackers with dried flowers and herbs, add some greens to your ramen or dehydrated dinner, and make the most of edible mushrooms and berries that you find along the path.
- [All About Juniper](https://ediblealaska.ediblecommunities.com/drink/drink-all-about-juniper/) - Juniper, found throughout the Northern Hemisphere, has been used by many cultures as a medicine, spice, and drink flavoring. The plant’s aromatic fruits are actually cones, not berries, whose flavor enhances cooked meats and roasted vegetables. Beverley Gray writes in The Boreal Herbal that she grinds dried juniper cones in a peppermill for adding to any dish. She adds that juniper’s powerful oil helps the digestive system deal with flatulence-producing foods, so she especially recommends adding some ground juniper berries to beans or adding a few fruits to sauerkraut.
- [Eating Flowers](https://ediblealaska.ediblecommunities.com/things-do/things-do-eating-flowers/) - Summer arrives with a special abundance of wild flowers, and some of them are edible. Six edible flowers common in Alaska are rose (flowers and rose hips), bluebell (flowers and greens), dandelion (flowers and greens), fireweed (flowers and greens), violet (flowers and greens), and red clover (flowers and greens).The greens can be cooked in a stir fry, added to a salad, or mixed into a sauce. Flowers are delicious additions atop desserts and salads. Or enjoy the sweetness and ephemeral beauty of flowers by making teas, tinctures, and vinegars. Syrups are a wonderful way to preserve or enjoy summer flowers.
- [Mushrooms for Winter Gatherings](https://ediblealaska.ediblecommunities.com/about-us/about-us-mushrooms-winter-gatherings/) - Each summer and fall, I try to enjoy fresh wild mushrooms as much as possible. I sauté some morels with eggs for breakfast or throw some orange delicious into a dinner stir fry. I eat what I can and then dry the rest of my harvest for winter. To dry mushrooms in my off-grid cabin, I slice them and spread on a baking sheet, which I put in the oven at a low temperature (sometimes just with the pilot light if you have one), or I put the baking sheet on top of my woodstove (slightly elevated so it doesn’t get too hot).
- [Spring Onions](https://ediblealaska.ediblecommunities.com/eat/eat-spring-onions/) - One of the first vegetables to come up in my garden in spring is evergreen bunching onions (Allium fistulosum). A wise neighbor taught me that you can plant these cold-hardy onions one spring from seed and if you leave some bulbs in the ground, green onion shoots will come the next year. Bunching onions are also called green onions, and are a bit bigger than scallions (Allium cepa). Scallions have tender leaves, a long white shank, and a tendency not to form a bulb, whereas bunching onions have bigger bulbs, thicker juicy stalks, and more onion flavor.
- [A Summer of Vinegar](https://ediblealaska.ediblecommunities.com/recipes/recipes-summer-vinegar/) - During the Alaska summer, plants are sprouting, greening up, flowering, fruiting, and storing nutrients in their roots. It is a joy to capture snippets of all this growth energy and preserve it to savor the wild summer flavors and nutrients later in the year. Vinegar makes a wonderful vehicle for archiving summer flavors. Also, vinegar extracts many medicinal constituents from plants, including minerals like calcium, magnesium, and potassium.
- [Spring Flavors and Tonics](https://ediblealaska.ediblecommunities.com/things-do/things-do-spring-flavors-tonics/) - After a long winter of deep, hearty flavors preserved from growing seasons past, my palate is ready for something fresh. Birch water, spruce tips, and buds are the tastes of spring that act like tonics to get us all moving and flowing again as the snow melts, the migratory birds return, and the trees green up. I think they are best kept simple and most enjoyed this way.
- [Wild Raspberry](https://ediblealaska.ediblecommunities.com/eat/eat-wild-raspberry/) - Illustrator Kristin Link tends her wild raspberry patch and freezes the bounty for winter treats like her Raspberry Bars for the Road.
- [Hungry in the Backcountry](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-hungry-backcountry/) - Back in August 2010, I got to do a two-week artist residency in Gates Of The Arctic National Park & Preserve. I was a recent graduate of a science illustration program, equipped with my sketchbooks, paints, pens, optimism, and excitement for my first trip to the Arctic. I didn’t know then that the government doesn’t provide food for such backcountry trips, so I flew to Bettles with two pounds of coffee, outdoor gear, and my art supplies. I didn’t realize I was supposed to take my own meals.
- [Alaska Rice Cakes](https://ediblealaska.ediblecommunities.com/recipes/recipes-alaska-rice-cakes/) - Alaska Rice Cakes Makes 24 rice cakes. Alaskans have been foraging for, well, forever. After a long winter, springtime gatherings of woodland violets, early fireweed, and spruce tips all go well atop these little rice cakes. We dry seaweed on a small rack that hangs in our greenhouse. A crumble of dried sea lettuce adds a salty bright dash of flavor. For the Rice Cake:
- [From Harbor to Home - Spring Postcard from Cordova](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-harbor-home-spring-postcard-cordova/) - For the fishing families in the community of Cordova springtime comes with the anticipation of long working days aboard the vessels that fill our small boat harbor. Everyone shares in the excitement of anticipating the rewards of our summer labor, not the least of which is fresh wild salmon on the table. Before the commercial fishing season begins however, there is still some maintenance that must be done in the harbor and at home.
- [Eat Smart - Alaska's Fish to Schools Program](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-eat-smart-alaskas-fish-schools-program/) - Around the state, Alaskan kids are headed back to school with hungry minds. As summer’s long sun-soaked days come to an end, students in many coastal communities will be able to enjoy bites of summer abundance at school throughout the year. All along the expansive Alaska coastline, commercial fishermen provide school cafeterias with some of the best food in the world: wild Alaska seafood. 
- [Waste Not](https://ediblealaska.ediblecommunities.com/drink/drink-waste-not/) - Using the Whole Fish Alaska summers are filled with fish. Both land and sea begin to vibrate each spring with life that carries the season into long sun-soaked days. On the coast, this seasonal eruption of energy is evident as communities enjoy the first Alaskan salmon of the season: Copper River kings.
- [Where the river meets the road](https://ediblealaska.ediblecommunities.com/things-do/things-do-where-river-meets-road/) - Each spring as the snow begins to shrink, I drive out the Copper River Highway in search of edible greens. The first young fireweed shoots and fiddleheads emerge during the growing daylight of late April and May. All along the road edges, I see these olivine gems spring up where the wild beautiful chaos of the wilderness meets the flat gravel. Over the summer, I will drive this stretch many times—to campfires with friends, and fishing holes, and hikes.
- [Mt. Jumbo Gin Grouse](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-mt-jumbo-gin-grouse/) - Our son decides to combine his lifelong favorite sport with a relatively new one, he says, “to participate in the ecosystem out of a desire to catch my own dinner.” His parents’ idea of fishing is to buy fresh sockeye from Costco. (One autumn, we even borrowed a friend’s vacuum sealer to “put up” previously frozen Costco fish, until we noticed the store was selling it throughout the off-season.) Hunting for us is adding a package of free-range ground buffalo to the shopping list.
- [Just Can It!](https://ediblealaska.ediblecommunities.com/things-do/things-do-just-can-it/) - This Sponsored Content is brought to you by our partners at Bartlett Regional Hospital. Sarah Lewis stands in her skookum Juneau kitchen between a vegetable-strewn butcher block counter and a gas stove brewing veggie stock. She moves fast between the counter and stove, peeling, dicing, slicing, stirring, roasting, bagging, canning, pickling, and freezing carrots, kale, leeks, potatoes, peas, squash, beets, zucchini, and all manner of beans.
- [Good People make it Possible; From a Shack to an Empire](https://ediblealaska.ediblecommunities.com/eat/eat-good-people-make-it-possible-shack-empire/) - Almost everyone in Alaska knows Juneau businesswoman Tracy LeBarge. Yes, she is the Tracy from Tracy’s King Crab Shack, a favorite Juneau dining location for visitors and locals during the summer season. What you might not know is how she landed in Alaska in the first place, and how she became the proprietor of five eateries and a seafood & meat processing plant. 
- [Salads to the Rescue](https://ediblealaska.ediblecommunities.com/things-do/things-do-salads-rescue/) - The pandemic changed everything in most workplaces, including hospitals. At Bartlett Regional Hospital (BRH), staff built virus screening areas at the entrances, ventilated rooms specifically for COVID-19 patients, and stood up a field hospital (which, thankfully, has gone unused). Changes at the hospital cafeteria were no exception. Normally a popular community lunch stop, the Bartlett Café closed to the public. The one-time centerpiece of the cafeteria—the stalwart salad bar— disappeared overnight.
- [Double Shovel Cider](https://ediblealaska.ediblecommunities.com/drink/drink-double-shovel-cider/) - Alaska's First Commercial Hard Cidery Anchorage diners will see a new local brew on the drink menu this summer, and it won’t be beer. Hard cider from Double Shovel Cider Company will be on tap at city restaurants just about the time Anchorage’s crabapple trees bloom. “We want this to be like a local microbrew, but something different,” said one of the owners, Galen Jones. Double Shovel will also offer growlers at its warehouse taproom off Potter Drive.
- [Finding Solace in the Kitchen](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-finding-solace-kitchen/) - I texted Maya Wilson to tell her that I was bringing a dozen extraripe nectarines from Anchorage, and by the time I arrived at her little log house in Kenai she had a recipe in mind. It was a rainy summer afternoon. Her three kids – Brady, 13, Connor, 11, and Kelty, 8 – lounged in front of the television. Wilson put a cast iron pan on the heat. Soon I smelled bacon.
- [Master the Cheese Plate](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-master-cheese-plate/) - “When you’re putting together a cheese platter, think of a clock,” says Helen Howarth, owner of Fromagio’s Artisan Cheese in Anchorage. She recommends eating the cheese in a round-the clock order as well, beginning with the most mellow flavors and ending with the most intense. “Choose cheeses you personally like and maybe one cheese that challenges you a little bit,” she says. Place your cheeses in “clock order” with 6:00 being the mildest and 3:00 being the strongest. 6:00 A mild, soft, creamy cheese like a brie, camembert or a chèvre.
- [Extra Easy Party Food Planner](https://ediblealaska.ediblecommunities.com/things-do/things-do-extra-easy-party-food-planner/) - If you, like me, are busy person who likes to entertain, I’ve got something for you: a solid, simple, party-food plan that does not rely on frozen mini egg rolls. All you need is salt, olive oil, fresh ingredients, and your oven. Here’s the menu for a light meal for six to eight people:
- [Alaska Sprouts](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-alaska-sprouts/) - Snow may still be melting in Anchorage, but in SJ Klein’s world right now, delicate green shoots spiral out of seeds, split into tender leaves, and reach toward the pull of white light. This springtime process plays out every few weeks year-round in the controlled environment of Klein’s hydroponic microgreen farm. He has been operating an urban sprout farm for eight years and his business, Alaska Sprouts, now supplies most of the restaurants in Anchorage. Klein’s greens turn up in sushi rolls, sub sandwiches, bowls of pho, and atop seafood specials at high-end bistros.
- [30 Days of Muktuk](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-30-days-muktuk/) - Josh Ahsoak ate muktuk every day for a month, lost weight, and connected to his culture The 30-day whale diet started as a joke. It was Christmastime 2016 and Josh Ahsoak’s sister, AnnaFlora, was visiting him in Anchorage. She was doing a 30-day CrossFit diet and was trying to get him to join her. Ahsoak wasn’t sold on her regimen, but it did make him think. “I had a bunch of life stuff I was dealing with, including trying to get my health and my weight under control,” he said.
- [Alaskaniçoise](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-alaskani-oise/) - A fresh dinner salad I’m a huge fan of traditional niçoise salad, a French salad made with tomatoes, green beans, boiled eggs, potatoes, pitted black olives, and tuna or anchovies, with a simple dressing of olive oil and salt. It’s healthy, beautiful on the plate, hits lots of satisfying savory notes, and is easy to throw together, with lots of make-ahead components.
- [The Gift of Cheesecake](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-gift-cheesecake/) - My Uncle Tommy, a menschy Girdwoodian in his mid-60s, tends to bake the way some people pray. He’s pagan, so he’d hate this comparison, but I’ve watched how he does it. It’s a regular exercise, contemplative, a little mystical. He often bakes for specific people for specific reasons, the way a church lady might attack a prayer list. He made pie for the mayor at least once after a tense public meeting. He baked for me to ease exhaustion after a new baby. This is the cheesecake he makes when someone has cancer.
- [Beau's Secret Sauce](https://ediblealaska.ediblecommunities.com/recipes/recipes-beaus-secret-sauce/) - Down in Juneau on 2nd Street sits a building where dough has risen almost every day for the better part of 100 years. Gustav H. Messerschmidt, a German immigrant, built it in 1914. His family operated the San Francisco Bakery there. Next it became Purity Bakery, until 1980. Silverbow Bakery followed, maybe the best place in the state to get a bagel for 18 years or so. Now it’s home to an Italian restaurant called In Bocca Al Lupo. Most days you’ll find chef Beau Schooler and sous chef Rachel Carrillo Barril in the kitchen, curing charcuterie amid bubbling pizza dough and nests of fresh pasta curled tightly in the fridge.
- [Roadhouse-Style Alaska Blueberry Meringue Pie](https://ediblealaska.ediblecommunities.com/recipes/recipes-roadhouse-style-alaska-blueberry-meringue-pie/) - Children of Alaska, I want you to think back to your earliest highway trip. You are in the backseat, heading to Homer or Anchorage or Valdez for hours, but, finally, you stop in a place that’s only a thread of a town. You know where I mean. A roadhouse. There’s a faded wooden totem pole outside and a gas station next door with only one pump. A bell rings when you open the door. You find a seat in front of a paper placemat with a photograph of a moose standing in a scenic lake. Silverware feels light in your hand. You smell pancakes, deep fried chicken strips, and, if you are my age or older, cigarette smoke.
- [Sourdough for Chocolate](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-sourdough-chocolate/) - A number of recipes for chocolate baked goods in Alaska’s historic cookbooks use sourdough discard. That sour tang seems to give sweet chocolate the perfect bite. This recipe uses a little salt in the pan to help elevate the sourness, and instant coffee (I use a Starbucks Via packet) to round out the chocolate flavor. Leftover coffee is also a common ingredient in historic Alaska cake recipes, so it’s a nod to that tradition as well.
- [Party Basement Punch](https://ediblealaska.ediblecommunities.com/drink/drink-party-basement-punch/) - I love scrolling through real estate listings for Anchorage houses built in the 1950s, which is around the time both sets of my grandparents landed in Alaska. There’s something romantic about those old places—the real wood paneling with built-ins, the white enamel cabinets, the stone fireplaces, and roomy canned-goods pantries. I’m also especially fond of a feature that’s growing rarer with time: the party basement.
- [Just Put Some Chips on It](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-just-put-some-chips-it/) - I was scrolling through Instagram recently when a piece of salmon posted by my friend Kate Consenstein caught my eye. What was this? A fillet slathered in mayo and covered in potato chips? It seemed a little wrong, but then if Kate, who knows seafood better than most, was making it, perhaps it was secretly a lot right?
- [Celebrate the Chickens](https://ediblealaska.ediblecommunities.com/recipes/recipes-celebrate-chickens/) - I’m writing this recipe in mid-March. Snow’s still feathering down outside. Last night, the old plastic thermometer outside my kitchen window sat at 9° F before I went to bed. But yesterday, when I made this salad, I had that early spring energy and I wanted my dinner to capture it. I started making this years ago as a way to celebrate my chickens. They used to start laying again right around St. Patrick’s Day, when the light came back.
- [Baked Alaska, True to Alaska](https://ediblealaska.ediblecommunities.com/recipes/recipes-baked-alaska-true-alaska/) - With help from Elissa Brown of Wild Scoops A number of old recipes pay homage to Alaska as it existed in the early American cultural imagination. The Alaska cocktail, developed during The Gold Rush, is one. Baked Alaska, with its warm exterior and cold mountain of ice cream inside, is another. I am a firm believer, however, that as Alaskans we should make these Alaskana recipes our own.
- [Jell-O, Are You There?](https://ediblealaska.ediblecommunities.com/eat/eat-jell-o/) - Every Alaska community cookbook has a “salad” section. I use quotes because these sections do not contain any recipes that involve lettuce or croutons. They are, instead, almost totally devoted to Jell-O. If you grew up in Anchorage like I did, there’s likely such a salad in your childhood memories. Mine is orange and studded with canned mandarin moons. There may be a dollop of Cool Whip or a splash of cream right on top.
- [Crazy Crispy Weeknight Air Fryer Halibut](https://ediblealaska.ediblecommunities.com/recipes/recipes-crazy-crispy-weeknight-air-fryer-halibut/) - Crazy Crispy Weeknight Air Fryer Halibut
- [This Year, Celebrate Pie First with Eggnog](https://ediblealaska.ediblecommunities.com/recipes/recipes-pie-first-eggnog/) - Hey, grown-ups, I want to give you permission to do something a little taboo when everybody is asleep before a holiday and you’ve just baked a pie for the next day. I want you to go ahead and have a slice. This is a secret, grown-up, pre-holiday holiday we like to call Pie First. My Uncle Tommy invented it. We should all thank him. So you eat that pie slice, standing in the darkened kitchen, listening to the music of the running dishwasher, under the light on the stove. Maybe have half a glass of wine, too. Just take a minute for your damn self. And, don’t say anything unless someone asks. (They never ask!)
- [Yardy Hard for Kimchi](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-yardy-hard-kimchi/) - Drive down Fireweed Lane in Anchorage, a longtime artery in a neighborhood full of Korean-owned businesses. Pass the Oriental Shopping Center and the Wonjo Tofu House, Good News Anchorage Church, and the Korean Rice Cake shop. Wind through the neighborhood to a shady corner and the low-slung house there. This is Jae Shin’s place, and the venue for his annual winter kimchi “yardy.”
- [Lollipop Lamb and Blueberry Jam](https://ediblealaska.ediblecommunities.com/recipes/recipes-lamb-and-jam/) - When things slow down and slide into fall, I start thinking about warming up my kitchen with the oven and cooking meat on the bone. I do some braises and slow roasts, but my favorite meal for company, which is both fairly fast and pretty beautiful, is wild berry lamb. Fall is when I tend to be well stocked in the jam department, so it’s kind of perfect.
- [7 Alaska-Brewed Beers to Get You in the Holiday Spirit](https://ediblealaska.ediblecommunities.com/drink/drink-7-alaska-brewed-beers-get-you-holiday-spirit/) - The holiday season is upon us, and local craft brewers are getting in the spirit. Alaskan beer drinkers enjoy a thriving — and often underrated — craft beer scene, and we have more reason than most to brew and drink delicious beers designed to warm us through a long winter. This list of festive and seasonal brews will give you just a taste of local offerings to pair with all your holiday plans. Cynosure Brewing Cherry Sour
- [Alaska's Coffee Culture](https://ediblealaska.ediblecommunities.com/drink/drink-alaskas-coffee-culture/) - The Story of Black Cup As I step from my car outside the Black Cup roastery, everything about the lightly falling snow and soft, blue-gray light of this winter morning says “coffee time.” In the muted daylight of deep winter in Anchorage — and with my visible breath and the sharp cold on my fingertips — I’m reminded that if coffee didn’t already exist, Alaskans would have somehow needed to invent it.
- [5 Steps to the Best Cup of Coffee](https://ediblealaska.ediblecommunities.com/drink/drink-5-steps-best-cup-coffee/) - The difference between brewing an average vs. a great cup of coffee is all in the details. Here is a quick guide to the five most important steps to making coffee like a pro.
- [Fire Island Bakeshop's Carlyle Watt on the Art of the Day Job](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-fire-island-bakeshops-carlyle-watt-art-day-job/) - The day the semi-finalists for the 2017 James Beard Award were announced last February, began like any other day for Anchorage baker and musician, Carlyle Watt. However, not long into his morning routine at Fire Island Rustic Bakeshop — where he’s worked since 2012, and served as the head baker since 2014 — he received a text message from a friend who operates a distillery in South Carolina. “What are the odds,” she asked, “that we would both make the semi-finals list in the same year?”
- [#WomenWhoRoast](https://ediblealaska.ediblecommunities.com/drink/drink-womenwhoroast/) - Some of the most exceptional, high-quality coffees made in Alaska right now feature roasts by a fresh, new wave of imaginative women entrepreneurs. In this issue, I visit two of Anchorage’s best and hardest working emerging micro-roasters—my new favorites. A-Town COFFEE Lightning in Every Sip atowncoffee.com @atowncoffee
- [Angling for Burbot](https://ediblealaska.ediblecommunities.com/things-do/things-do-angling-burbot/) - Hook up with one of Alaska’s Best Tasting Fish I was ice fishing around sunset on Harding Lake southeast of Fairbanks, when, from dark water well below my boots, the unseen hunter pounced. I felt the weight of the fish immediately and reared back, trying to lift my spinning rod skyward. But the fish didn’t budge. It simply shook its head back and forth. Then it ran. Line peeled off the spool. Finally, the creature slowed and I began to retrieve monofilament from the water.
- [North to Nenana](https://ediblealaska.ediblecommunities.com/things-do/things-do-north-nenana/) - Day Trippin’ for Honeyberries Look, while every Alaskan seems to have a much-guarded foraging locale (including yours truly), there is a hidden gem up on the Parks Highway between Denali National Park and Fairbanks that I am ready to talk about. It’s become a summertime ritual for my household: grab some containers, pack lunch, and head north for a day of honeyberry goodness at The Big Μ Farm in Nenana. This picturesque family­run farm opens the Interior’s u-pick season with rows of gorgeous honeyberries, or haskaps, which are as endearing to say as they are delicious to eat.
- [Boxes of Bananas, High Flying Produce](https://ediblealaska.ediblecommunities.com/food-thought/about-us-high-flying-produce/) - A local produce enthusiast shares her habit of visiting farmers markets and produce stands on travel layovers
- [Welcome to the Carrot Cult](https://ediblealaska.ediblecommunities.com/things-do/things-do-welcome-carrot-cult/) - We all feel the excitement in the air when summer quickly comes to a close and the first frosts beckon. It’s time for those last few weeks without extra layers, soaking in the fading daylight, harvesting crops, picking lingonberries, and preparing for the colder months ahead in whatever ways that means for your household. For those of us regulars at the Tanana Valley Farmers Market in Fairbanks, one such longstanding communal tradition involves waiting in line. For carrots.
- [The Comfort of Cabbage](https://ediblealaska.ediblecommunities.com/about-us/about-us-comfort-cabbage/) - Much to the delight of my budget and the reality of year-round menu planning in the subarctic, I am not one who gets sick of cabbage. Sure, sometimes I long for seriously leafy kale and bitter chicories come January, and I do settle for the limp storebought imports from time to time. Yet no matter the season, my heart and kitchen call for cabbage. Come summer, I can’t get enough of the impressively massive, green, crisp Napa, bold Savoy, and mighty purple varieties—often the bigger the better. If you know, you know.
- [Will establishing the Arctic as its own food region save the culture? These chefs hope so.](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-will-establishing-arctic-its-own-food-region-save-culture-these-chefs-hope-so/) - When asked to name German foods, most people would say bratwurst, pretzels, schnitzel, and beer. Southern food would elicit responses like fried chicken, grits, collard greens, and barbecue. But what about Arctic food? As it turns out, there aren’t any easy answers. A group of Arctic chefs and academics is trying to change that.
- [Pretty tasty: A guide to Alaska's edible flowers](https://ediblealaska.ediblecommunities.com/eat/jessica-stugelmayer-alaskas-edible-flowers/) - Whether working with a small space or a large plot, most gardeners like to plant flowers as well as vegetables. The blooms can attract pollinators, some can deter pests and all add beauty to your bounty. However, those little pretties should do double duty. There are a quite a few edible flowers that can add a special something to your next meal. 
- [How to Create a Composting Worm Bin in 5 Easy Steps](https://ediblealaska.ediblecommunities.com/things-do/things-do-how-create-composting-worm-bin-5-easy-steps/) - Not all of us have yards large enough for a compost pile — some don’t have a yard at all — but that doesn’t mean your food waste should go into the garbage can. Meet your new best friend: the worm. Sure, they’re not much to look at, but these worms can eat up to three times their body weight in a week and produce a nutrient-rich compost that will keep gardens and houseplants happy and healthy.
- [New Study Shows Residents in Alaska Native Villages Pay More for Staple Grocery Items](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-new-study-shows-residents-alaska-native-villages-pay-more-staple-grocery-items/) - It’s long been assumed that Alaska Native and American Indian communities pay higher costs for food while earning lower-than-average incomes. Now there’s data to back it up. A food price monitoring report released June 5 with data from the first three months of 2017 illustrates how the combination of these two factors has led to nutritional and financial struggles for many Native American communities.
- [Great British Blog-Along: Cake & Biscuits](https://ediblealaska.ediblecommunities.com/food-thought/jessica-stugelmayer-great-british-blog-along-cake-biscuits/) - "Great British Baking Show" returned to television in the U.S. last week, bringing some of the best of the U.K.’s amateur bakers to our screens. Like many, I’m drawn to the show for its good-natured competition and the riveting suspense of whether or not someone’s pudding is going to go horribly wrong. 
- [Great British Blog-Along: Bread](https://ediblealaska.ediblecommunities.com/food-thought/jessica-stugelmayer-great-british-blog-along-bread/) - Another week, another challenge and try as I might, I haven't convinced my partner that I need a baking tent in the backyard. (I'm not giving up hope.) Episode three of “Great British Baking Show” was bread week, and like the bakers it gave me anxiety. Paul Hollywood pulled out a sinister challenge with Dampfnudel, a German steamed bun. (Fun fact: The plural is Dampfnudeln.)
- [Great British Blog-Along: Batter](https://ediblealaska.ediblecommunities.com/food-thought/jessica-stugelmayer-great-british-blog-along-batter/) - If you’ve been following this column on the “Great British Baking Show,” you may have thought, ‘Yes, but she’s a food writer. She’s probably much better at cooking than the rest of us.’ This week I formally introduce myself to you as Jessica Stugelmayer, regular person. A regular person who failed. Hard. Luckily for me, so did most of the bakers. Paul Hollywood, silver-haired curmudgeon, tasked us with creating a lacey pancakes — a delicacy from the Renaissance. (Note the word that resembles delicate there.)
- [Mandy By The Sea](https://ediblealaska.ediblecommunities.com/food-thought/mandy-bernard-by-sea/) - Meet the Homer Artist Whose Name You’ll Want to Know Look outside. If you’re already outside, take in what’s around you. Are there plants? Trees, soil, rocks? Look closer. Notice the leaves; how many are on each stem and how many petals are on each flower?
- [Main Ingredient - Speck](https://ediblealaska.ediblecommunities.com/eat/jessica-stugelmayer-main-ingredient-speck/) - If you’re looking for something to punch up a cheese board or to add a little sophistication to a weeknight meal, give speck a try. In terms of cured meats, speck is similar to prosciutto — that is if prosciutto had a dashing, well-read cousin visiting for the summer. Even just a sliver of this ham will deliver a huge amount of spicy, smoky flavor. All ham comes from pigs’ legs, but differs in the way it’s cooked, cured, spiced, or smoked. Speck is the product of a boned leg, rubbed in a spice mix such as juniper, pepper, and bay leaves, which is then salt cured. The final step is a smoking and aging process.
- [DISH with Kim Sunée](https://ediblealaska.ediblecommunities.com/food-thought/dish-kimsunee/) - Photo by Roberto Frankenberg Through her column for the Alaska Dispatch News, writer Kim Sunée graces many Alaska kitchens with her recipes and words. The best-selling and world-traveling author is getting ready to release a new cookbook just in time for the holidays.
- [DISH with Laura Cole](https://ediblealaska.ediblecommunities.com/food-thought/laura-cole-top-chef/) - If you don’t know the name Laura Cole, you will soon. The Alaska chef’s upward trajectory began in 2016 when she was named a semifinalist for Best Chef Northwest by the James Beard Foundation. She and her Denali National Park restaurant, 229 Parks Restaurant and Tavern, received a nomination again in 2017. Now, she will be coming to homes across the world. On Dec. 7, Cole makes her TV debut on season 15 of Bravo’s Top Chef.
- [DISH with Kikkan Randall](https://ediblealaska.ediblecommunities.com/food-thought/dish-kikkan-randall-2018-olympics/) - The U.S. recently announced it has the largest Winter Olympics team of any nation in history with 242 athletes. Among those competitors is Kikkan Randall.
- [DISH with Jack C. Newell of 42 Grams](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-dish-jack-c-newell-42-grams/) - The best food film I've seen lately isn't exactly a food film. It's a film about food people. Director Jack C. Newell’s newest film 42 Grams is a portrait of Chicago chef Jake Bickelhaupt. With the help of his wife Alexa, a dedicated and integral character in her own right, Jake turns a pop-up restaurant in their apartment into a foodie hotspot.
- [DISH with Maya Wilson of Alaska from Scratch](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-dish-maya-wilson-alaska-scratch/) - How many times have you gone to the grocery store in search of ingredients for a recipe, only to scrap the whole plan because you can't find something? In Alaska, defeat at the supermarket can make newcomers to the Last Frontier feel even more isolated. It was this feeling — in part — that led Maya Wilson to create her blog, Alaska from Scratch.
- [DIY Lavender Rosemary Salt Scrub](https://ediblealaska.ediblecommunities.com/things-do/things-do-diy-lavender-rosemary-salt-scrub/) - During summer, I'm outside all the time — whether it's fishing, camping, or gardening, my hands usually take a beating. This simple scrub gets my dry, dirty hands clean and moisturized in no time and I usually have all the ingredients around the house, which means no special trips to the store. A scrub that's cheaper to make than the one in the cosmetic aisle and it's made from real ingredients? Yes, please! Plus, this is a great gift for showers, weddings, visiting guests from the Lower 48, and more. Here’s how to make it:
- [Ripe for Change](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-ripe-change/) - Alaska’s labor shortage offers a chance to redefine workforce development As Alaska’s economy began to reopen this spring, restaurants welcomed customers who had been long missed during pandemic closures. Hopes in April were high that the country was rebounding. By early May, they were dashed by jobs numbers depicting what would soon be deemed a labor shortage. Some blamed stimulus checks and unemployment benefits for keeping workers away, while others said the onus was on employers to re-evaluate wages and benefits as people reassess what they want to do for work in a post-pandemic world.
- [See the Forest for the Mushrooms](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-see-forest-mushrooms/) - It was early June in the boreal forest—too early for bolete mushrooms—plus it hadn’t rained in days. The last thing we expected to see on the forest floor was a plump, firm bolete, but there it was. Its rounded brown cap resembled a big potato cast onto last fall’s leaf litter beneath tall, bear-scratched aspens. It was a delightful surprise and a portent of big fall bounties to come later, on the far side of summer solstice.
- [The Writer & Her Book](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-writer-her-book/) - Julia O’Malley’s Debut Collection
- [Pairs for the Courses A Virtual Food and Wine Event with the Potato](https://ediblealaska.ediblecommunities.com/drink/drink-pairs-courses-virtual-food-and-wine-event-potato/) - I wrestled a little desk out of my cabin and set a dinner table outside for one. I hunted up a wine key, my favorite bowl, and a water bottle. Across the table, I perched my laptop on a stool at eye-contact height. Dinner would begin in just a few minutes.
- [Have Beer Will Paint](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-have-beer-will-paint/) - Lest ye doubt that the art of beermaking is alive and well in Alaska, consider the proliferation and popularity of microbreweries here. Consider, too, the success of Alaska-raised, homebrewing “Beer Painter” Scott Clendaniel. While beer is just one of his obsessions and subjects, it’s gained him a reputation. His other work draws inspiration from Alaska’s natural world and the lifestyle. “You see wine paintings all the time. But beer is considered a working class beverage,” he said. You could say he created his own niche.
- [Snapshots: Seasons of Subsistence](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-snapshots-seasons-subsistence/) - The Fall Foodscape on the Lower Yukon River “When the good Lord created the world, he only made one mistake,” declared Billy Charles, as he landed his boat at the edge of a grassy slough. “He left a piece of heaven right here.” Migrating birds called out overhead, flying in formation over the golden tundra. This slough is one of hundreds of gleaming ribbons winding through the marshy wilderness at the mouth of the Yukon River. Further downriver, all waterways end at the Bering Sea.
- [Four Haggis, Two Chefs, and One Piper at a Robert Burns Night Supper](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-four-haggis-two-chefs-and-one-piper-robert-burns-night-supper/) - Candlelight flickered in the snow outside of the community hall in Ester, Alaska on a starry winter night. At -20º Fahrenheit, the cold chased the bundled-up guests indoors where they warmed up to the aromas of roasted vegetables and rich meats emanating from the kitchen. The potluck table quickly filled with dishes inspired from Interior Alaska’s bounty and culinary traditions from abroad. Guests of many nationalities mingled and nibbled on appetizers until everyone had arrived.
- [Brr! The Best Bites for Subzero Temps](https://ediblealaska.ediblecommunities.com/eat/eat-brr-best-bites-subzero-temps-jennifer-nu/) - Years ago, I accepted a spontaneous invitation to go winter camping with a new friend I met in graduate school. Ryan was an unpredictable vegetarian, world-traveler from California. I was an omnivorous, ultralight thru-hiker living in Fairbanks. This outing would be the first winter camping experience in Interior Alaska for both of us. We were fortunate it was not our last.
- [Dart AM Farm: A Dream and a Promise](https://ediblealaska.ediblecommunities.com/eat/eat-dart-am-farm-dream-and-promise/) - In the mountains west of Fairbanks, the scenic Eliot Highway rolls through thick birch and spruce forests, passing hidden places where hot water seeps up from the ground. After splitting off from the Dalton Highway, the Eliot turns into a bone-rattling, teeth-chattering, tire-popping gravelly dirt road that ends 80 miles later in the quiet community of Manley Hot Springs. 
- [Big Vegetables Big Mountains](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-big-vegetables-big-mountains/) - Living the Good life at Chugach Farm One of the more remote towns along the Glenn Highway is Chickaloon, a tiny village of fewer than 300 people tucked into a spectacular corridor of glacier-filled valleys and snow-covered peaks. The Talkeetna Mountains rise up out of the north, and the Chugach Range dominates the south.
- [Kodiak Kelp](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-kodiak-kelp/) - Fisher-farmers set a future for Alaska’s blue-green economy At first glance, the kelp farm appeared as an unassuming collection of buoys, corks, and floats scattered over a stretch of water. Yet beneath the surface, this grid of gear suspended a treasure trove of ribbon kelp, Alaria marginata, and sugar kelp, Saccharina latissima.
- [Beauty in the Backcountry](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-beauty-backcountry/) - Crowberry, Empetrum nigrum The first time I spotted these gleaming berries in the rolling alpine of Denali National Park, I thought they were the most exotic and beautiful berries I had ever seen. After tasting their subtle, sweet flavor, they instantly became one of my favorites.
- [Superberry](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-superberry/) - Crowberries are an excellent source of fiber and are one of the wild Alaska berries with the highest level of antioxidants, according to the University of Alaska Fairbanks Cooperative Extension. Crowberries contain high levels of flavonoids, in particular anthocyanins which contribute to the dark purple-blue colors of crowberries, blueberries, and other colorful plants. The high levels of anthocyanins allow the berries to be used as a natural dye for foods, grass baskets, and furs.
- [A Walk on the Wild Side](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-studebaker/) - WITH STACY STUDEBAKER A few snow patches remain on expectant brown hillsides as winter’s decline feeds spring’s new beginnings. Soon lush vegetation and a kaleidoscope of flowers will drape misty mountains and the mossy forests and island-studded coastlines of the Kodiak archipelago. On a mountain overlooking the city, a petite woman kneels with her forearms on the ground, carefully turning the lens of her camera. “Aren’t these just gorgeous!” she exclaims. Framing nature’s perfect flower arrangement in the viewfinder, she clicks the shutter.
- [Snout to Table](https://ediblealaska.ediblecommunities.com/things-do/things-do-snout-table/) - THE CHALLENGE
- [Honor the Chicken: Eat the Feet](https://ediblealaska.ediblecommunities.com/recipes/recipes-honor-chicken-eat-feet/) - “Wait, is anyone going to keep those?” I asked, pointing at the silver-scaled appendages lying at the edge of the cleaning table. Eyebrows raised all around me. Feeling unusually confident, the words tumbled out before I could stop. “Could I please have them if no one else wants them?” The feet were so healthy looking, I jumped at the chance to keep them.
- [Chickweed, the Superfood Superstar](https://ediblealaska.ediblecommunities.com/eat/eat-chickweed-foragers-secret/) - Chickweed, the Superfood Superstar Mouthfuls of green sunshine. Moisture-rich packets of pure chlorophyll medicine. For this frugal forager, chickweed was love at first bite. When the increasing daylight brings forth a bounty of wild-harvested and cultivated foods, chickweed is always on my pick list. And sometimes I hardly need to pick.
- [Atchaaaqluk, Itga’raleq, Beach Greens](https://ediblealaska.ediblecommunities.com/eat/local-guides-beach-greens/) - Whenever I walk along an Alaska beach in springtime, I search for opportunities to nibble on an abundance of seaside snacks. Some of the most ubiquitous edible treats are brightly colored beach greens (Honckenya peploides). Mounds, mats, and dense patches of this hardy plant can be found loving life in the sand and shells along the sea. These cheerful greens have succulent light-to-medium green pointy leaves that grow opposite each other with two leaves per node along a juicy light-colored stem.
- [Travelers Who Tend the Wild](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-travelers-who-tend-wild/) - In late summer, we walk for days in the mountains of the Alaska backcountry. Our steps carry our heavy packs in forward motion through the landscape. The vegetation changes all around us as we move at a human pace. We hike through brush, up creek beds, over tussocks, and down mountainsides. Days become weeks. Though we may not see any other human beings, we are not alone in our travels. We are humans traveling in the more-than-human world.
- [Kelp Update](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-kelp-update/) - Editors’ Note: The National Oceanic and Atmospheric Administration (NOAA) defines mariculture as the culturing of shellfish and aquatic plant organisms such as seaweed in areas of the ocean close to shore. Since the 2019 Edible Alaska story on kelp farming, mariculture has experienced a surge in attention with funding, research, new farms, and associated services in many Alaskan coastal communities. This story revisits kelp farming, this time in the ancestral waters of the Eyak homelands around Cordova.
- [Hands Begin to Know: A Dumpling Story](https://ediblealaska.ediblecommunities.com/about-us/about-us-soup-dumplings/) - Editors’ note: this story is a follow-up to Jennifer Nu’s pig butchering tale, “Snout to Table,” which you can read in the Fall 2020 issue of the magazine, and online.
- [Welcoming the Saak and the spirit of Spring](https://ediblealaska.ediblecommunities.com/food-thought/about-us-welcoming-saak-hooligan/) - Each spring, schools of small silvery fish migrate from the depths of the Pacific Ocean towards land in search of freshwater to spawn. Celebrated by coastal Indigenous peoples from northern California to Southwest Alaska, this fish has many names, including ooligan, oolichan, and hooligan.
- [Cloudberry Sea](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-cloudberry-sea/) - At the height of summer, the tundra on the Bering Sea coast from northwest to southwest Alaska is bejeweled with cloudberries nearly bursting with sweet juice and large seeds. Our footsteps release the resinous aromas of Labrador tea that grows alongside the berries. Cloudberry’s dreamy smooth texture blends the tart zing of citrus into creamy sweetness. We share the tundra with clouds of mosquitos who pollinate the flowers. The best weather for picking aqpik (Inupiaq) is when there is a breeze.
- [Beyond the Park](https://ediblealaska.ediblecommunities.com/eat/eat-meet-chef-laura-cole/) - Chef Laura Cole
- [Farm U - A Year with Calypso Farm & Ecology Center’s Farmer Training Program](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-fcalypso-farm-training-program/) - (Part 1 of a 4-part series)
- [Home Slice](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-home-slice/) - During the first couple of years after moving to Anchorage from the east coast (NYC, mostly), I cobbled together a list of restaurants that could quell at least some of the missing-there and homesick-for-certain-restaurants feelings and hunger pangs that welled up. After finding good Vietnamese and Korean restaurants, a Greek restaurant owned by a former New Yorker, falafel that came with a side of advice if the place was empty enough, and some of the best hummus I’ve ever come across, I started to feel more at home. When the weather was crappy or my mood tumbled, I knew where to go.
- [Congratulations to Calypso Farm & Ecology Center's Class of 2017](https://ediblealaska.ediblecommunities.com/eat/eat-congratulations-calypso-farm-ecology-centers-class-2017/) - (Part 2 of 4) When the new crop of farmer hopefuls arrived at Calypso Farm in Ester last April, there was no soil in sight. The farm’s acreage remained buried under thick snow. “Everything was dead,” says California native Holly Brookings. Interior Alaska doesn’t give up on winter easily. The Farmer Training Program would start May 1, but for several weeks more, the students would just have to imagine climbing up and down the soil terraces, planting rows of flowers, vegetables, herbs, and, soon enough, crouching down to thin and weed the plants to encourage abundance.
- [Calypso's Farmers in Training Reflect on Lessons Learned](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-calypsos-farmers-training-reflect-lessons-learned/) - It was mid-September and with the summer hustle of planting and weeding and harvesting and selling crops and planting some more behind them, the farmers-in-training at Calypso Farm & Ecology Center were focusing on their futures. They had business plans to finish. I checked in with three of them to find out if their farm dreams had changed since my last visit in June — and if Calypso, Fairbanks, and life in Alaska had snagged their hearts. Though their plans for the future had shifted some, all had a common sentiment.
- [Winter at Calypso Farms Is Busier Than You Might Think](https://ediblealaska.ediblecommunities.com/eat/eat-winter-calypso-farms-busier-you-might-think/) - (Part 4 of a 4-part series)
- [An Industry in Suspended Animation](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-industry-suspended-animation/) - Some restaurants have closed. Others are surviving on their owners’ savings and grant money—but just barely. 
- [Looking for a Skiff in the Chigniks](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-looking-skiff-chigniks/) - Meanwhile, Charcoal-Grilled Miso Halibut
- [Autumn on Auke Bay Harbor](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-autumn-auke-bay-harbor/) -  Autumn on Auke Bay Harbor Joints twinge in cool muskeg dusk. The softball whistles past third. Beer sprays over the winners of the tourney. Jig to fiddles until the lights turn on. Get a cab. Take off sweatshirt smelling like trailer and boat. Flip on Gastineau Channel channel and crash. Whining violin on the tube, water lapping against the hull. Get up before the raven to catch late sockeyes. A pole, some rusted lures, dry deer meat and mustard on bread. Grandpa liked his porcupine stew upon return
- [A Future in Fish](https://ediblealaska.ediblecommunities.com/things-do/things-do-alaskas-young-fishermens-network/) - Take a Roadtrip with the Alaska Young Fishermen’s Network
- [Giving Fish and Fishermen a Voice on Capital Hill](https://ediblealaska.ediblecommunities.com/eat/eat-giving-fish-and-fishermen-voice-capital-hill/) - For some, this was a first-time trip to Washington, while others had been to the Capitol to talk fish with policymakers before. Regardless, it was a big change from slurping oysters at the Boston Pier just two days prior. It was time to talk policy.
- [Pitch your Tent and Grab a Cold One](https://ediblealaska.ediblecommunities.com/drink/drink-pitch-your-tent-and-grab-cold-one/) - A Guide to Camping for over-21 year-olds in the 49th State Barhopping from my tent started as an economic necessity back when I was a cash-starved newcomer to Alaska. It is now an unwavering personal preference of mine. Where else can you be drinking inside an iconic gold-rush era saloon moments after setting up your tent at a beautiful campsite? There is no better way to enjoy the sights and sounds of Alaska both inside and outside of its beloved watering holes. Here are my favorite places to slumber away in my tent after an evening of interaction with Alaska’s wildlife.
- [A Taste of Juneau](https://ediblealaska.ediblecommunities.com/eat/eat-taste-juneau/) - A Good Place to Eat in Juneau? These Days, Everywhere. There’s an old joke about dining in Juneau. Q: Where’s a good place to eat around here? A: Seattle. Well, not anymore. A new batch of culinary artists has sparked a recent Renaissance, serving up proof that, these days, Juneau’s food scene is no laughing matter. ALASKAN BREWING CO.
- [Shrubs - A New Twist on an Old Tradition](https://ediblealaska.ediblecommunities.com/drink/recipes-shrubs-new-twist-old-tradition/) - How do you preserve the full essence of newly harvested fruits, herbs and vegetables and make them available, fresh tasting, and delicious year round? It’s an age-old, global conundrum.
- [Still Hungry?](https://ediblealaska.ediblecommunities.com/eat/eat-still-hungry/) - Writing and maintaining a quality food blog takes both a genuine love of food and sustained dedication. These two Alaskans combine their passion for delicious food with their love and deep knowledge of place. Email your suggestions on other Alaska-based food bloggers you'd like to see us highlight -- Mary@EdibleAK.com 
- [A Taste of Talkeetna](https://ediblealaska.ediblecommunities.com/things-do/things-do-taste-talkeetna/) - What’s the perfect recipe for an Alaska wintertime getaway? For our family, it’s a road trip to Talkeetna, which includes a mix of friends, terrific Nordic skiing, ice fishing with the kids, community arts events, and, of course, great food. A decade ago we found few dining options here in winter, but today this vibrant small town has a surprising number of locally owned eateries and pubs welcoming folks year-round. Here’s how a typical long weekend in Talkeetna flows for our family:
- [Stickleback Farm: Moving Forward Together, as a Stronger Community](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-stickleback-farm-moving-forward-together-stronger-community/) - By Evie Witten, With Contributions From Danny Consenstein, Micah Hahn, And Liz Snyder
- [Set the Table](https://ediblealaska.ediblecommunities.com/things-do/things-do-set-table/) - Erin Velander There is something magical about falling leaves and that bite in the air that has me picturing myself throwing parties, taking hay rides, and sipping apple cider. And then reality hits. I have a toddler and work for a living and who’s got the time? I keep these low-cost essentials on hand to I can throw together a fun holiday table in no time. Linen: I have a collection of linen napkins on hand. It’s okay to leave them un-ironed. White or cream are great. I’ve also chosen colors that fit with my home décor to add to the collection. I keep 12 of each on hand.
- [The Fight for Alaska Dairy](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-fight-alaska-dairy/) - A look inside Havemeister Dairy, one of Alaska’s last commercial dairies Brown- and black-spotted cows lounge in a small field outside the Havemeister Dairy barn. The farm outside of Palmer hardly resembles the industrial operations that dominate the dairy industry outside of Alaska. Havemeister Dairy is a small family farm. An Alaska Grown sticker clings to their office window. On a quiet Saturday in early May, nobody staffs the desk inside, but not because they are closed.
- [How Delta Barley Lives On](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-how-delta-barley-lives/) - A Look Inside Alaska’s Only Commercial Flour Mill In 1982, Bryce Wrigley read an article in a farming magazine that changed his life. At the time, he worked on his family’s farm in Idaho, where his ancestors had farmed for generations. They raised sheep and cattle and grew peas and grain. Wrigley was young, enthusiastic, and looking to expand. But he wasn’t the only one in his area looking for land. The other children and grandchildren of generational farmers were looking, too. The market was crowded. When he read about the Delta Barley Project in Alaska, he saw his opportunity to grow.
- [Seeds of Food Security](https://ediblealaska.ediblecommunities.com/things-do/things-do-seeds-food-security/) - In times of uncertainty, seeds offer stability Jennifer Sharrock’s seed business was just getting off the ground when the pandemic hit. She and her husband, the only employees of the Palmer-based Seeds & Soil Farm, struggled to keep up with skyrocketing demand. “I was like, ‘Holy smokes, is this normal?’” she said. “I literally got tennis elbow from just the repetitive motion of filling seed packets because everything we do is by hand.”
- [Alaska's Flavor Harversters](https://ediblealaska.ediblecommunities.com/eat/eat-alaskas-flavor-harversters/) - Local sea salt crystallizes a market On a rare sunny day in 2018, Dori Yelverton was out on Prince William Sound with some friends and family. The wind whipped and the waves crashed as the group members dashed across the deck pulling shrimp pots. When they finally stopped, they realized they’d collected more than just shrimp. The wind and the sun had evaporated the water, and everyone on deck was caked in salt.
- [Alaska's Storied Reindeer Industry Finds New Ways to Survive](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-alaskas-storied-reindeer-industry-finds-new-ways-survive/) - When manager Lauren Waite opened the gate at Reindeer Farm in Palmer, two things struck me about the herd of lounging reindeer I saw: their size and their friendliness. The reindeer remind me of caribou I’m used to seeing on the side of the road or scampering over tundra. And they should; they’re the same species. But the reindeers’ legs look stunted, their faces cuter, and their mannerisms more dog-like than wild.
- [Changing the Climate of Growing in Alaska](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-changing-climate-growing-alaska/) - My dad and I mostly connect about two things: home improvement and gardening. He comes from a farming family in Missouri just like my mom, and he even tried his hand at it full time in the 1980s—the heart of the farm crisis. During a time when so many small farmers ceded to industrial agriculture, my father only lasted a couple of years. Growing up, we had little more than pots of herbs and a handful of tomato plants in the backyard.
- [Going Wild in the Kitchen](https://ediblealaska.ediblecommunities.com/things-do/things-do-going-wild-kitchen/) - I’ve never viewed myself as a chef, mostly because my go-to method for meals usually involves half an hour, a dog-eared cookbook with explicit instructions, and a veritable roundup to get everyone to the table on time. Grilled salmon, yes. Poached salmon decorated with sprigs of dill in a cream sauce surrounded by fiddleheads? Not so much. I may be an Alaskan who appreciates locally sourced and prepared foods, but I am also a mother of picky eaters, a freelance writer, and General Manager of Everything. I can’t take time out to learn about the delicate symbiosis of flavors and textures, greens and gastrique. 
- [A Kid's Taste of Alaska](https://ediblealaska.ediblecommunities.com/things-do/things-do-kids-taste-alaska/) - Eat your way through the summer The arrival of summer means a glorious entrance into Alaska’s most productive season. For children, the famous “midnight sun” unleashes a sense of curiosity and heightened awareness. For parents, summer opens wide the doors of opportunity to nurture our offspring with activities we enjoyed as children, handing down traditions that connect everyone to Alaska’s wild spaces.
- [Create the Northern Lights on Your Dinner Plate](https://ediblealaska.ediblecommunities.com/things-do/things-do-create-northern-lights-your-dinner-plate/) - The Aurora Borealis, or northern lights, are a natural phenomenon visible in Alaska between September and April. Caused by highly charged particles interacting with Earth’s atmosphere, the lights can be seen in northeastern skies as swirls of green, yellow, red, and sometimes purple. Since Alaska’s famous midnight sun makes it difficult to view the Aurora Borealis during the summer, here’s a fun way to take ordinary ingredients and create something special, just like most things in nature. SUPPLIES
- [Alaska Botanical Garden Summer Camp Details](https://ediblealaska.ediblecommunities.com/things-do/things-do-alaska-botanical-garden-summer-camp-details/) - Snugged against the Chugach foothills, the Alaska Botanical Garden is 110 acres of forestland interspersed with beautiful garden plots. The facility’s plant-themed summer camps have been a hands-on option for kids ages 5–13 for years, and programs have expanded beyond the “how-to” curriculum. Campers will learn about gardening, yes, but also soils, wildlife, cooking, and art, all related to the natural world in which they live.
- [Ready, Set, Grow!](https://ediblealaska.ediblecommunities.com/things-do/things-do-ready-set-grow/) - Gardens are for everyone, and you don’t need a big yard to plant one. With a few supplies and a little bit of care, it’s easy for kids to turn sunny windowsills or shelves into their own personal garden plots. Patrick Ryan, Education Specialist at the Alaska Botanical Garden, has been teaching kids about gardening for a long time, and shared some tips and tricks to get started. Ryan said kids should plant what they like to eat, and make sure containers are big enough for the type of vegetables chosen.
- [Turn Scraps into Tasty Garden Gold](https://ediblealaska.ediblecommunities.com/things-do/things-do-turn-scraps-tasty-garden-gold/) - Ever heard the phrase, “One man’s trash is another man’s treasure?” When it comes to the leftovers from your refrigerator’s produce bin, a whole treasure chest of tasty vegetables can be gleaned from what used to be thought of as rubbish.
- [Caffeine and Community Behind the Counter](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-caffeine-and-community-at-tonglen-lake-lodge/) - Bakery work has turned me into someone who considers 6:30 am—when my shift at Tonglen Lake Lodge’s cafe usually starts—something other than early. In the weeks on either side of the summer solstice, the sun barely sets and by this hour looks well on its way to noon when I bike up the hill from home. By the end of August, foggy twilight has settled into the 6:00 hour, and by September, the days lose minutes at a time, and soon the whole operation shuts down and I forget such an hour as 6:30 even exists. Alaska summer: it passes while you’re busy doing other things. 
- [Complete, Eaten, and Over; Summer Distractions](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-complete-eaten-and-over-summer-distractions/) - I try to write about food in summer and get distracted by food: by the gathering, growing, or eating of it. Food is everywhere except my kitchen in summer, when I rarely cook meals at home, relying on what can be easily thawed and heated or pulled from the ground and eaten raw, or alternately, made by someone else and paid for, a seasonal luxury in the tourism economy of the Denali Park area.
- [Nourishing Women’s Stories](https://ediblealaska.ediblecommunities.com/food-thought/local-guides-nourishing-womens-stories/) - A Profile of Maura Brenin I stood in the Storyknife Writers Retreat library, pretending to browse and doubting that I belonged among the writers with whom I’d spend the next month. I turned to see chef Maura Brenin in the doorway with her hand outstretched. “You seem like you’d like some focaccia,” she said with a warm, assured playfulness.
- [Eating Well and Hot Doggin' in Hatcher Pass](https://ediblealaska.ediblecommunities.com/things-do/things-do-eating-well-and-hot-doggin-hatcher-pass/) - After a long winter, spring fever is real. One of our family’s favorite ways to get outside on a bluebird day in March is to load up the snow machines and go for a ride in Hatcher Pass.
- [Beyond Books - The Ester Seed Library](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-beyond-books-ester-seed-library/) - Say “library” and chances are you will automatically think of books. You might, upon reflection, add movies, public computers, and perhaps even tools, toys, or art to that list. Yet how many libraries in your neighborhood offer seeds? Seed libraries function much like other libraries: the patron “checks out” the seeds, plants them, saves seeds from the plants that grow, and “returns” them to the library. 
- [Embracing Local Food Traditions in New Orleans](https://ediblealaska.ediblecommunities.com/eat/eat-embracing-local-food-traditions-new-orleans/) - After more than a week on the road we arrived in New Orleans. For most of us this was our first visit to this historic and magical city nestled in the Deep South. After the fast pace of the East Coast, we were all happy to be in the Big Easy, with warmer temperatures and a mellow, community vibe. We were pleased to be roaming the streets, meeting locals, and comparing notes with fellow conference-goers.
- [Off the Hook](https://ediblealaska.ediblecommunities.com/things-do/things-do-hook/) - Caring For Your Catch In many traditional cultures, wealth is not measured in banknotes or gold, but rather in more tangible assets, such as the bounty of the land and sea. Even today in many Alaskan villages, a full freezer has greater value than a bank account or portfolio of stocks. This is a virtue many of us hunters, gardeners, gatherers, (and yes, fishermen) can appreciate. There is something profoundly basic — shared across generations and cultures and deeply embedded in our psyches and DNA — that compels us to put away our own stores, and to do so with our own hands.
- [The Far Places](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-far-places/) - I know a man who yearns to eat the sea. Yet he is a human, and humans are the kind of animal that cannot really eat the sea. Still, when he thinks no one is watching, he walks to the edge of the tide, kneels, dips his hand into the water, and raises it to his mouth. He sips the brine.
- [Filling the Freezer](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-filling-freezer/) - Someday, I will be a true Alaskan. Someday, I will kill something with hooves. In preparation for this day, I bought a bench freezer. It’s in my basement. It’s like something you’d find in a science lab. It opens from the top so the cold heavy air doesn’t escape. The Alaskan ideal is to fill the freezer with organic protein from the wilderness. I can’t let it sit cold and empty, like my eyes.
- [Pursuing the Local Loaf](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-pursuing-local-loaf/) - A couple years ago, I tried to grow wheat in my home garden in Anchorage. I’d spent my early 20s working as a baker, and while the bread and pastry I made were organic and artisanal, I wrestled with what it would mean for these products to be sustainable. The flour still came from thousands of miles away, like 95 percent of all the food consumed in our state. When I began to research growing grain in Alaska, I discovered that it was a common practice among early colonists, and that for several decades, there was robust, U.S.
- [Freedom is in the Freezer](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-freedom-freezer/) - Subsistence Fishing for Halibut
- [Harvest](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-harvest/) - It is a clean feeling to gather together in the waning light, around the shed where the guys are hanging the meat. The sparks from the fire that is burning in the steam-bath barrel rise high into the indigo sky. The kids take advantage of the inferno and roast pieces of fresh meat over the open flame. The trees stand tall against the evening light, their golden leaves seem to glow from within. It doesn’t get much better than this.
- [The Super Saturated Sugar Strings Guide to Eating on the Road](https://ediblealaska.ediblecommunities.com/eat/eat-super-saturated-sugar-strings-guide-eating-road/) - Carlyle Watt is not only an extrordinary baker, he also lends his vocal, guitar, and percussion talents to Alaska's Super Saturated Sugar Strings. We asked him how the band handles eating while on tour: 
- [Celebrating a Classic; The Lucky Wishcone](https://ediblealaska.ediblecommunities.com/eat/eat-celebrating-classic-lucky-wishcone/) - We asked Fire Island Bakeshop's Carlyle Watt about the orgins of their infamous Lucky Wishscone;
- [The Fermented Alaskan](https://ediblealaska.ediblecommunities.com/drink/drink-fermented-alaskan/) - I grow and forage the ingredients to make bitters, amaros, liqueurs, shrubs, and syrups. It is satisfying to head into the mountains or hike along trails to pick fresh, non-processed, organic plants for cocktails. A cocktail isn’t just a sugary mess to chug down for a good buzz; when it contains fresh, wild ingredients, it’s something healthy to be enjoyed.
- [The Fermented Alaskan Goes Wild for Blueberries](https://ediblealaska.ediblecommunities.com/drink/drink-fermented-alaskan-goes-wild-blueberries/) - I was blown away with Amalga Distillery’s limited release of Blueberry Gin, and I just had to create a cocktail with it. In my homemade limoncello, I use Alaskan Spirits potato vodka because it is so smooth and softens up the bite of the lemon peels.
- [Draft Kombucha Finally Comes to Alaska](https://ediblealaska.ediblecommunities.com/drink/drink-alaska-loves-draft-kombucha/) - Kombucha on tap is fairly ubiquitous outside of Alaska. For some, this effervescent fermented tea drink has an unbearable vinegar taste when sipped from commercially produced bottles like GT’s Synergy -- the most readily available kombucha on the market. Yet, even for the biggest kombucha naysayer, draft kombucha can offer an entirely different – even enjoyable – drinking experience. When on draft, the process from vat to glass can better be controlled through limiting temperature fluctuations that often occur when bottles are shipped and then sit around a store.
- [Anchorage's Arctic Food Forest](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-anchorages-arctic-food-forest/) - Brooklyn-based artist Mary Mattingly creates “living sculptures” that allow people to use spaces in order to look at them from a different perspective. Her newest installation, Arctic Food Forest, attempts to build an experimental ecosystem in urban Alaska as a way for individuals to connect to one another and to re-think food security in a changing environment.
- [The Sawbuck: A Traveling Speakeasy](https://ediblealaska.ediblecommunities.com/drink/drink-the-sawbuck-alaskas-traveling-speakeasy/) - The Sawbuck’s public identity is of a traveling speakeasy that crafts custom and classic cocktails for private events. But in many ways, this small business functions more like a secret supper club where you have to be in the know and invited into the world the Sawbuck is trying to construct. It’s a labor of love, more than a business venture, for the five friends, Aaron Apling-Gilman, Trevor Fulton, Stephen Trimble, Brian Zematis, and Craig Zematis, who created this concept about two years ago.
- [Birch Birch Everywhere](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-birch-birch-everywhere/) - As soon as break-up started in Fairbanks, my mantra became: “Birch, birch everywhere and not a drop to eat.” I’d spent the earlier part of the year interviewing commercial producers and home tappers for an Atlas Obscura article about birch tree tapping and syrup production in Alaska, and my personal takeaway from those conversations was fourfold: 1) tapping is easy and cheap, 2) the process is time intensive, 3) there is some science involved that can make you more successful in your efforts, and 4) there is an obscenely large ratio between birch sap and birch syrup. Like really big. Insurmountable.
- [Adventuresome Eats Along Chena Hot Springs Road](https://ediblealaska.ediblecommunities.com/things-do/things-do-adventuresome-eats-along-chena-hot-springs-road/) - Chena Hot Springs Resort is just about an hour drive from my house, but I always tell people it’s only 45 minutes away. I don’t know why I think the 15-minute difference matters. I’ve completed the drive at least 50 times, but perhaps I underestimate the drive time because I want people to think I live closer to the hot springs—what I consider Fairbanks’ best attraction. A 45-minute drive seems like a jaunt. I won’t tell you how many times I’ve jaunted over to an Ikea or Trader Joe’s while on vacation in the Lower 48.
- [Thought for Food](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-food-history/) - Culinary Justice in Alaska I am not native to Alaska. I wasn’t born here nor can I trace my lineage to any one of Alaska’s Native tribes. So I want to acknowledge my unease as I make the call for culinary justice in Alaska. I hope, at the very least, that I can offer a framework to address, as Michael Twitty writes, “the multiple ways that racism has fed into our food system from chronic diseases to culinary appropriation.”
- [This is the Bread of Affliction](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-bread-of-affliction/) - "This is the bread of affliction which our ancestors ate in the land of Egypt. Let all who are hungry come and eat; let all who are needy come and celebrate Passover. Now we are here; next year may we be in the Land of Israel. Now we are slaves; next year may we be free." —Passover Haggadah Many Jewish holidays have foods associated with them: apple cake for Rosh Hashanah, latkes for Hanukkah, and hamantaschen for Purim—but not until recently did I think about Passover as a holiday entirely focused on a meal. The holiday and its food are intrinsically linked.
- [Food Access for all Alaskans](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-food-access-all-alaskans/) - Early on a cool Saturday morning in August, a farmer in Fairbanks stocks their stand at the Tanana Valley Farmers Market with freshly harvested carrots, crisp heads of lettuce, bright red and gold cherry tomato baskets, and all the other fresh produce they have to offer. As customers begin to line up, they eye the array of beautiful colors and smell the fresh herbs arranged at the stand, planning what to buy to feed themselves and their families over the next week.
- [How to Eat Canned Salmon](https://ediblealaska.ediblecommunities.com/eat/eat-how-eat-canned-salmon/) - Alaska’s canned salmon industry grew rapidly at the turn of the 20th century. The competing canneries fought among each other to control the catch, cannery locations, even access to fresh water. After a particularly bruising round of corporate street fighting with its competitors, the largest salmon canner, the Alaska Packers Association (APA), tried a new approach. In 1904, they went to the World’s Fair in St. Louis and introduced the industry’s first recipe book. Rather than fight over production, the APA looked to increase demand for canned salmon.
- [Salmon in the Garden](https://ediblealaska.ediblecommunities.com/food-thought/about-us-salmon-garden/) - Last fall, my partner MC and I bought a house near the Mendenhall Glacier with big garden beds in the backyard. It had been a long while since the beds were tended. Hidden in the forest of weeds were artistically painted signs with the names of vegetables planted years ago. There were gardening tools, seed planters, and grow lights in the sheds. Whoever lived in the house had invested a lot of care and energy in growing their food. Neither MC nor I knew much about gardening. Now, it was up to us to bring the garden back to life.
- [Deer Heart](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-deer-heart/) - I’ve always associated the plant called deer heart with my times hunting Sitka blacktail deer in Southeast Alaska high country, which is something I’ve done pretty much every August since I was a kid. It’s a small, fragile plant that consists of a single heart-shaped leaf attached to a stem that usually doesn’t grow much higher than six inches. Deer heart grows from sea level, where it’s most tender and nutritious early in the summer, to mountain tops, where it’s best to eat late in the season. Deer follow it and other vegetation up mountains as summer advances.
- [A Foraging Epic in the Fortress of the Bears](https://ediblealaska.ediblecommunities.com/things-do/local-guides-foraging-epic-bears/) - In June of 2014, a floatplane dropped off Bruce “Buck” Nelson in a bay on Admiralty Island in northern Southeast Alaska. He planned to survive on only what he foraged and caught. He took no food, not even a bag of rice or a few granola bars, though he did have salt and pepper.
- [Rocks Into Food](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-rocks-food/) - A decade and a half ago, I came across an old rock cairn while scouting deer for the upcoming season. It was a few hundred feet from the summit of a mountain, and offered a good vantage, though it was partly hidden in mountain hemlock trees. At the time I didn’t know what I was seeing, but I was struck by how it appeared that someone had piled rocks atop each other even though they were mostly covered in lichens, moss, and crowberries. What really caught my eye, though, were the scattered bones and wolf scat. The rock formation smelled of wolf urine, which is muskier and sharper than that of a dog.
- [Seeds](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-seeds/) - Last May, while I was preparing to plant my garden, my two sons, ages four and two, watched while eating apples. “I want to grow an apple tree!” my older boy exclaimed. He pulled a seed from the fruit’s core and held it up to me. We live in Southeast Alaska, a couple miles from a glacier—not the ideal climate for growing fruit trees. Nonetheless, he dug a hole in glacial sediment next to a planter box and dropped his seed in. “Next, we should plant a pear seed!” he said.
- [Harvest Calendar](https://ediblealaska.ediblecommunities.com/food-thought/about-us-douville-akmoosie/) - Each spring, in preparation for the herring’s return to Southeast Alaska, Heather Douville and her dad Michael harvest a seal. Heather’s Tlingit name is Kootink, her clan is Shank’weidi wolf, and she lives on Prince of Wales Island, part of the ancestral homelands of the Tlingit people. She practices traditional ways of life that trace back over 10,000 years. Traditional foods—those hunted, fished, gathered, and grown from land and sea— are everything to Douville. She honors those who came before, practicing cultural traditions of harvesting and sharing with elders and the people in the community.
- [Alaska Crafted Festival](https://ediblealaska.ediblecommunities.com/drink/drink-alaska-crafted-festival/) - Alaska is both huge and unique; anyone who has ever spent any length of time here realizes this. We have unique scenery, unique wildlife, and unique inhabitants, so it makes sense that we’d have some pretty special food and drink as well. But there’s a downside to living on The Last Frontier; where folks in the Lower 48 measure travel between places in miles, we measure it in hours. The sheer size of Alaska makes it impossible for anyone to easily experience all the unique and wonderful locally-crafted foods and beverages, scattered as they are across our majestic state. 
- [Reawakening Alaska's Seasonal Breweries](https://ediblealaska.ediblecommunities.com/drink/drink-reawakening-alaskas-seasonal-breweries/) - Perhaps more so than anywhere else in the US, Alaskans’ lives are driven by the seasons. The long, sunny days of our too-short summers invite us to make the very most we can of them, driven by the knowledge that the cold, dark days of our tediously-long winters always seem just over the horizon. For those Alaskans who make their year-round livings from such summer-only industries as fishing and tourism, May through September is an especially frantic time. Many businesses in Alaska are only open during this period, and shut their doors during the long winters to cut costs.
- [Good Smoke](https://ediblealaska.ediblecommunities.com/things-do/things-do-good-smoke/) - The Flavor of Fall in Alaska Fall in Alaska brings with it the scent of wood smoke. As the long summer days come to an end, the first cool evenings signal that it’s time to light wood stoves across the state. It’s also time to preserve the bounty of summer, be it fish, wild game, or a family pig. Smokers, both personal and commercial, are lit off and begin working their magic on fresh, local foods.
- [The Science of Smoke](https://ediblealaska.ediblecommunities.com/things-do/things-do-science-smoke/) - Humans have been smoking our food since at least the Stone Age. Until the advent of canning and refrigeration, smoking was one of the principal ways to preserve meat and fish. Today, we differentiate smoked foods as being either cold-smoked or hot-smoked. Both methods impart flavor compounds from the smoke into the food. Cold-smoking means exposing the food to smoke at temperatures below 100º F for a relatively long period of time. This flavors the food, but does not cook it—so cold-smoked foods are traditionally preserved via some other means (such as curing).
- [Best Smoked Beers of Alaska](https://ediblealaska.ediblecommunities.com/things-do/things-do-best-smoked-beers-alaska/) - Fall is a great time of year to enjoy some locally produced smoked beers. As in the Gold Rush days, brewers use malt that has been dried over wood fires to infuse these beers with a unique flavor. The strong, dark smoked porters and stouts are justly famous across the beer world for their intensity and quality, often winning medals in national and international beer competitions. If you are interested in sampling smoked beers produced in Alaska, here are five excellent choices:
- [Plan Ahead to Make the Most of Alaska Beer Week](https://ediblealaska.ediblecommunities.com/drink/drink-plan-ahead-make-most-alaska-beer-week/) - Winter can be a pretty tough time to be in Alaska, with its bitter cold temperatures and long hours of darkness. We Alaskans need all the help we can get to make it through, which is why we celebrate Alaska Beer Week every January. Created in 2011, Alaska Beer Week celebrates the depth and diversity of craft beer here on the Last Frontier. This year, it will run from Friday, January 13 to Sunday, January 22, 2017. That’s ten days of craft beer goodness, smack dab in the middle of winter.
- [Surviving Soldotna’s Frozen RiverFest](https://ediblealaska.ediblecommunities.com/things-do/things-do-surviving-soldotna-s-frozen-riverfest/) - A few years ago, some local citizens in the town of Soldotna on the Kenai Peninsula were trying to dream up something to liven things up in their town during the slow, dark, and cold month of February. For reasons still murky to this day (though it’s quite possible the consumption of beer was involved), they seized up the wild idea of holding a beer and music festival. Outdoors. In February.
- [Wade in the Water: Harvesting Gumboots and Black Seaweed with Wade Martin](https://ediblealaska.ediblecommunities.com/things-do/things-do-harvesting-gumboots-and-black-seaweed-in-alaska/) - Wade Martin spends more time on the waters around Sitka than anyone I know. He is a Chilkat Tlingit who makes his living hunting otters and seals, selling their pelts to other Coastal Alaskan Natives for use in skin sewing arts. From his 18 ft. open aluminum skiff called the Raven, Wade also fishes and forages seasonal foods across Sitka Sound. He shares this bounty with family and friends throughout Alaska.
- [The Sawmill Farm](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-sawmill-farm/) - Dumpster Diving with Bobbi Daniels The US Department of Agriculture estimates that between 30-40% of all food in the United States ends up in landfills. Waste happens at all steps in the process from grower to storage, processor to grocery store, grocery store to consumer, and dinner plate to trash bin. In Alaska, wasting food isn’t just irresponsible, it’s costly.
- [Back to School](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-back-school/) - Swapping Eggrolls for Rainbow Chard Across the country cafeteria trays aren’t often admired for their nutrition, freshness, or taste. In rural southeast Alaska, however, a dedicated school district and its greenhouse program are challenging that notion, while invigorating local economies, growing entrepreneurs, and gratifying taste buds.
- [Spring Fever - Wild Harvest in Southeast Alaska](https://ediblealaska.ediblecommunities.com/things-do/things-do-spring-fever-wild-harvest-southeast-alaska/) - Our winter bodies are starting to thaw and grins are spreading across our cold-hardened cheeks. Spring is finally here! Southeast Alaska’s rural communities are surrounded by thousands of acres of public lands where we hunt, fish, and forage our winter woes away. It’s time to venture into our beloved backyard to welcome in a new season of wild harvesting. 
- [Tlingit & Haida Potatoes](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-tlingit-haida-potatoes/) - Eyes on a Unique History On a sunny Sitka afternoon, a group of Pacific High School students and community members carve four-inch deep lines into the soil. Gingerly, the students cradle seed potatoes in their palms. These small fingerlings, studded with dimples that are also known as “eyes,” aren’t your typical Russets or Yukon Golds. The United States Forest Service and Sitka Tribe of Alaska are partnering to cultivate a unique community garden. With sprouting eyes facing the sun, the group carefully lowers Tlingit potatoes into the earth.
- [Geoducks & Other (Delicious) Alaskan Curiosities](https://ediblealaska.ediblecommunities.com/eat/eat-geoducks-other-delicious-alaskan-curiosities/) - Get your giggles out now, because the people in this story are pretty serious about geoducks. This peculiar mollusk, whose undulating breast meat and brontosaurus neck are too enormous for its shell to contain, has an appearance that could make even Stormy Daniels blush. It’s pronounced “gooey-duck” and, while its name and physique aren’t particularly helpful in the marketing department, these bivalves sell. For some, they are a coveted delicacy. Between 90- 95% of Alaska’s geoducks are exported alive to Asian markets, where, their silky flesh is prized for sushi and other culinary feats.
- [Our Way of Life](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-our-way-life/) - Keex’ Kwaan Culture Camp “You aren’t here to meet your boyfriend. You aren’t here to meet your girlfriend.” A room of fidgeting kids, excited and anxious for the week ahead, roll their eyes while still hanging on Coordinator Mona Evan’s every word. “You aren’t here to isolate yourself with your cell phones.” Evan gathers all electronics from sticky fingers. “You are here to learn. You are here to participate. You are here to contribute.” Welcome to Kake Culture Camp. 
- [A Taste of Home](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-taste-home/) - Joni Elisoff’s Seal Grease Joni Elisoff’s Tlingit name, Kaayistann, means “friendly person.” She embodies that title with each soft smile and every act of generosity. “Seal oil is best enjoyed with company,” she explains while cracking a jar of honey-colored, rendered seal blubber.
- [Barnacles for Dinner](https://ediblealaska.ediblecommunities.com/eat/eat-barnacles-dinner/) - Bite into the Unusual Alaska dinner plates are often decorated with time tested foods from the lands and waters that surround us. Some recipes have been passed forward through generations—arguably for thousands of years. In Southeast Alaska, a diver, cannery, and chef are making space for something new. Meet the gooseneck barnacle.
- [Best in Show](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-best-show/) - Kake celebrates with wild food. In 2023, the community of Keex’Kwaan (Kake) hosted a Traditional Food Fair that brought community members together to share their best wild recipes. The Keex’Kwaan Dancers performed for the first time since the Covid-19 pandemic, and everyone honored local lands and waters. Attendees brought potluck dishes and submissions for a traditional food competition judged by a panel of elders and traditional harvesters with excellent taste. Edna Jackson, pictured, won Best In Show with her blueberry cloudberry cheesecake.
- [A Moment in the Pandemic](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-moment-pandemic/) -  Editors’ Note: One thing we all notice in our new reality: even though some days seem to last forever, the situation changes quickly. We’re so grateful to Ben Huff for capturing this moment in early April as small businesses in Juneau continued to persevere, and work together to survive, during our hunker down. HERE: The Rookery: Barista, Kristen, hands a curbside latte to a customer on Juneau’s Seward Street at The Rookery Café. Set 1:
- [Kings in Check](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-kings-check/) - In early summer, king salmon move eastward through the Bering Sea, bound for freshwater. Entering the Yukon River transforms salmon: silver scales and white bellies turn to reddish-purple skin, gills and kidneys adjust to saltless water, jaws lengthen, stomachs atrophy. Kings will not eat for the rest of their lives; they grow enough fat during their four or five marine years to swim upstream to the creeks where they were born to dig egg-nests in the gravel and spawn before they die.
- [Salad Razzle Dazzle](https://ediblealaska.ediblecommunities.com/eat/local-guides-salad-razzle-dazzle/) - The Makings of The Marx Bros. Café’s Famous Caesar At The Marx Bros. Café in downtown Anchorage, there’s nothing simple about a Caesar salad. For 42 years, the starter has been the sole constant on the frequently changing menu, always served tableside with razzle-dazzle showmanship.
- [Guardians of the Eggs](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-guardians-eggs/) - It’s a chill winter morning in Anchorage as I wrap myself in a floor-length, pink fuzzy robe, and slip my bare feet into my husband’s oversized Xtra Tuffs. Trudging through a thick, white blanket, I break trail toward the chicken run. I admire the frost-coated white birch trees, still dressed up from a fancy ball, showing off their diamond-encrusted branches as they shimmer in the late morning sun. In a few hours their Cinderella gowns will have melted. I can’t help but feel underdressed in my bathrobe.
- [Building Community with Folkskills](https://ediblealaska.ediblecommunities.com/things-do/things-do-building-community-folkskills/) - How many people do you know that have the skills to process animal sinew, forage for ingredients to make pine pitch glue, and carve an obsidian point to make their own fully functional, primitive-style arrow? Probably not many, if any. (Even though we can all agree that’s some seriously badass talent, right?)
- [Yes, You Can](https://ediblealaska.ediblecommunities.com/things-do/ashley-taborsky-yes-you-can/) - Before I started canning, I assumed there were two types of people in the world: those who canned, and those who weren’t lucky enough to have been born superhuman. I thought canning was a secret passed down through knowledgeable farmer grandparents and homesteading family friends. Knowing how to preserve food in a glass jar felt so foreign and inaccessible to me.
- [There's Always Ketchup](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-theres-always-ketchup/) - You’re wrists-deep stuffing a turkey on Thanksgiving day. Through olive oil-smudged eyeglasses, you glance down at your recipe, reading the next step in the directions. With hands still coated in raw poultry and bits of herb, you ask a nearby family member for two teaspoons of salt. To your disbelief, instead of responsibly finding the nearest measuring utensil, they casually sprinkle some pink himalayan into the palm of their hand and say, “here you go.”
- [How Alaska Seeds of Change Grows Food and Community](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-how-alaska-seeds-change-grows-food-and-community/) - Driving near the Alaska Seeds of Change warehouse off Arctic Boulevard and 26th Avenue in Anchorage, you’d never know you were passing by an impressive vertical hydroponics system, flourishing with rows of fresh, fragrant Genovese and Thai basil and walls of proud, tall kale. It’s a leafy green food forest.
- [Haskaps or Honeyberryes: Bountiful Berries Flourish in the Last Frontier](https://ediblealaska.ediblecommunities.com/things-do/things-do-haskaps-or-honeyberryes-bountiful-berries-flourish-last-frontier/) - While Alaska’s climate isn’t exactly suited for most perennial fruits, there’s no debate that we can grow world class berries like nobody’s business. Haskaps (sometimes called honeyberries because of how sweet many varieties taste) are certainly no exception.
- [The Boyd Family Bison Farm](https://ediblealaska.ediblecommunities.com/eat/eat-boyd-family-bison-farm/) - For the Boyd family, raising livestock and helping others isn’t just a hobby or a job — it’s a calling that has been passed down through three generations on their agricultural oasis in Palmer, Alaska. Over the years, the family’s acreage (formerly known as Mat Valley Potato Growers) has taken many forms. Some years it’s been fields of hay and potatoes. It’s also been home to many animals, hooved and feathered, but perhaps none as unique as their herd of plains bison.
- [Fast Facts About Bison](https://ediblealaska.ediblecommunities.com/things-do/things-do-fast-facts-about-bison/) - The North American bison is the official National Mammal of the United States! National Bison day is celebrated on the first Saturday of November every year. These mighty creatures are the largest mammal in North America. They might be big, but they aren’t slow. A bison can reach speeds of up to 40 mph. Tens of millions of bison once roamed from Alaska to Mexico, coast to coast. The only place in the U.S. where bison have continuously lived since prehistoric times is in Yellowstone National Park. Bison meat is not only delicious, but it is a good source of iron and B-12.
- [Planting Perennials](https://ediblealaska.ediblecommunities.com/things-do/things-do-planting-perennials/) - Creating Edible Landscapes If you’ve never planted an edible landscape before, the process can feel intimidating. How do you decide exactly what to plant? How do you choose exactly where to break ground? Planting perennials can relieve some of the gardening stress. Once a perennial is established, you can anticipate years of fresh, relatively low-maintenance food from it. From large cold-hardy fruit trees to dense herbs, plenty of delicious edible perennial plants thrive throughout Alaska.
- [Is CBD Legal in Alaska?](https://ediblealaska.ediblecommunities.com/about-us/about-us-cbd-legal-alaska/) - While Alaska-grown marijuana has been hanging in legal limbo for years due to conflicting laws behind THC, another one of the plant’s naturally occurring compounds has been rapidly growing in popularity: CBD. There seem to be competing interpretations for CBD, stemming from the fact that CBD oil can be extracted from both marijuana and hemp plants, making it a regulatory challenge for multiple Alaska agencies who lack explicit enforcement authority or manpower.
- [Easy Wild Berry Preservation](https://ediblealaska.ediblecommunities.com/things-do/things-do-easy-wild-berry-preservation/) - Alaska’s wild berry season comes and goes quickly, leaving many homes with a burst of fresh berries. Luckily, with some easy preservation techniques, you can extend the fall berry harvest for months to come. If you’re new to food preservation, try freezing and dehydrating this season. Each requires some common and specialized equipment, and a little time. The effort is well worth it when you’re enjoying berries in the middle of winter. Beyond freezing and drying, canning berries in jars is also a great way to create shelf-stable food that can be enjoyed for months.
- [Using Sourdough in Unexpected Places](https://ediblealaska.ediblecommunities.com/recipes/recipes-using-sourdough-unexpected-places/) - Editors’ Note: We found Arti Jorgenson’s Instagram feed and knew we wanted her to create some of her innovative sourdough recipes for us. She describes herself in her profile as “Indonesian living in Alaska,” and she publishes recipes on the platform in both English and Indonesian. She can upgrade nearly any baking challenge into a sourdough challenge with beautiful results. We’ve seen her sourdough-ize everything from brownies to doughnuts to panettone.
- [Shall We Gather at the River](https://ediblealaska.ediblecommunities.com/things-do/things-do-shall-we-gather-river/) - Imagine a long table, set in dreamy blues and greys that mirror the glacial silt of the water flowing just feet away. Copper-rimmed plates and short crystalline glasses glint in high summer evening sunlight. A pair of Alaska cottongrass blooms add a touch of whimsy to each place setting. The soundtrack is water hastening past, carving a meandering path through the Alaskan wilderness on its journey to the Gulf of Alaska. The food on the table is locally sourced and exquisitely prepared. Where is this table?
- [Southern Sauce Meets Far-North Fungus: A Dispatch from an Alaska Mushroom Festival Kitchen](https://ediblealaska.ediblecommunities.com/eat/eat-southern-sauce-meets-far-north-fungus-dispatch-alaska-mushroom-festival-kitchen/) - “Is your restaurant named for bread or whiskey?” I asked Jeff Qualls, chef at the farm-fresh, scratch kitchen restaurant Rye, in McKinney, Texas. I could guess the answer. “Whiskey,” he said. “We do craft cocktails.”
- [Finding Fireweed - The Phoenix of Foraging](https://ediblealaska.ediblecommunities.com/things-do/things-do-finding-fireweed-phoenix-foraging/) - Do you think of fireweed as a spring edible? Picking fireweed blossoms and making syrup from their flowers happens to be one of the first foraging and wild food experiences I had after arriving in Alaska. It was a few years before I learned that the entire plant is edible and that, in fact, the fireweed shoots that appear in spring are my favorite part — they’re ready to eat long before their flowers bloom
- [Other Fireweed Shoot ideas](https://ediblealaska.ediblecommunities.com/recipes/recipes-other-fireweed-shoot-ideas/) - • Use fresh shoots in omelets or quiches • Make a savory fireweed and cheddar scone • Try fireweed shoots in place of asparagus in any of your favorite recipes: roasted, in salads, or pureed in soup Read the rest of the story on fireweed. First published in the Spring 2018 issue of Edible Alaska.
- [Wild about Roses](https://ediblealaska.ediblecommunities.com/things-do/things-do-wild-about-roses/) - Each foraging season, I have a tendency to “go deep” into one wild edible, trying every variation I can think of. It’s a wild foods crush, and recently I had it bad for roses. 
- [Fall in love with Cranberries](https://ediblealaska.ediblecommunities.com/eat/eat-fall-love-cranberries/) - “It’s complicated.” If cranberry and I were to have a relationship status, I think that’s what it would have to say. I love the flavor of cranberries, and even though I have a shameful soft spot for the canned, jellied cranberry sauce of my youth, I crave the fresh stuff, too.
- [Tip Off The Old Spruce](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-tip-old-spruce/) - Around Southcentral and Southeast Alaska, spruce tips appear pretty reliably around Mother’s Day. Poet Seamus Heaney even referenced the bright fresh color, describing the “May-green spruce,” in his Glanmore Sonnets. The one exception I’ve noted to the May rule was the time I left our fresh Christmas tree up extra long because it still seemed so healthy and it was brightening our house during the still-dark days of post-Christmas winter. That year, sometime in late January, or early February (I know, I know), I got ready to take the thing down, and I noticed the bright green tips had pushed through their papery skins.
- [Baking to Terms](https://ediblealaska.ediblecommunities.com/about-us/about-us-baking-terms/) - An Alaskatarian Decides to Hunt
- [Feed the Soil, Feed the Community](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-feed-soil-feed-community/) - “Early on, we focused on livestock... We had a lot of land to clear, and we knew we wanted to use animals to do it,” says Aryn Young, co-owner of Blood Sweat & Food Farms, a regenerative farm in Homer. Since 2017, Blood Sweat & Food has grown from five acres to 20. The owners complement their farm business with a general excavation firm and a bookkeeping company. You might say their business model is “regenerative” as well, since they have taken equipment and services they need to run their business and turned them into sources of revenue.
- [Alaska Self-Allocates](https://ediblealaska.ediblecommunities.com/drink/about-us-alaska-whisky-godfather/) - Ylli Ferati stands in the sunken well behind the bar inside Fiori D’Italia, a restaurant deep in Anchorage’s Spenard neighborhood. From a seat there—you want to sit at the bar—you can watch a master class in cocktail making. Muscle memory makes Ferati’s movements feel choreographed as he preps five Old Fashioneds at the same time. He says, “I love to do classic cocktails. That’s kind of my favorite thing…I love creating my own but, you know, Old Fashioneds, Manhattans, Boulevardiers, Martinis… that’s the base of the cocktail world.”
- [Defining Seasons](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-defining-seasons/) - Walking toward the garden, my dogs running beside me in the warm sun, I am filled with the anticipation of picking my own food. For several years my family has been adopting a more self-sufficient lifestyle. We’ve been focusing on reducing our carbon footprint and producing for ourselves. We started by composting, then began raising chickens shortly thereafter. I read extensively and asked countless questions of friends and neighbors.
- [From the editors](https://ediblealaska.ediblecommunities.com/about-us/about-us-editors/) - As Edible Alaska’s new co-publishers and editors, we’ve enjoyed some “pinch me, I must be dreaming moments” lately—like our wonderful Spring issue launch at Amalga Distillery in Juneau, or being part of the “What Why How We Eat” exhibit opening at the Anchorage Museum. Even little happy moments bubble up, like getting to read (for professional purposes, of course!) many, many beautiful Edible titles from around the country.
- [Saying it with Food](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-saying-it-food/) - My friend showed up at my doorstep with a gallon-sized zip lock bag full of chili and one of those Europa brand loaves of bread he’d picked up at New Sagaya. I remember it like this: him standing on the front stoop holding up the brown, frosty bag of chili so it was the first thing I saw. His expression, a couple feet behind the chili and his outstretched arm, had that look of fear mixed with compassion. “I’m so sorry,” he said. And, “It needs defrosting.”
- [Ode to Saint Rita](https://ediblealaska.ediblecommunities.com/drink/drink-ode-saint-rita/) - Alcohol-free Cocktails from Dzantik'i Heeni, or Juneau 
- [From the Ground Up](https://ediblealaska.ediblecommunities.com/eat/eat-ground/) - The Farm Lodge of Port Alsworth
- [Meet Ruth Allman - Alaskan Sourdough Specialist](https://ediblealaska.ediblecommunities.com/eat/eat-meet-ruth-allman-alaskan-sourdough-specialist/) - I was first introduced to Ruth Allman, Alaska sourdough expert, in a Walmart. I can’t say I’m especially proud or ashamed of this fact, (and actually, Ms. Allman passed away in late September of 1989, 4 years before Walmart expanded into Alaska). We had just moved to the 49th state and I was in need of some last minute Christmas gifts. The tangerine cover of Alaska Sourdough caught my eye, and instead of sending it to a friend, as planned, I ended up keeping it for myself. Ruth and my introduction, one-sided as it was, seemed meant to be. Or so believes every literary fan of a beloved author.
- [Q&A With Eleanor “Grann” Claus of Ultima Thule Lodge](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-qa-eleanor-grann-claus-ultima-thule-lodge/) - 84-year old Eleanor Claus is not your typical granny. We could talk how she helped her husband settle two remote homesteads with three kids in tow back in the 60s (one of these homesteads has since been transformed into a popular and stunning tourist lodge, Ultima Thule Lodge). Or about how she was one of the first clinically-trained pediatric nurses in Alaska. There’s also the fact that she has completed 28 full marathons since she started running competitively at the age of 47. (And do we even need to mention the last name?)
- [A Tale of Two Turkey Farms](https://ediblealaska.ediblecommunities.com/eat/eat-tale-two-turkey-farms/) - Thanksgiving is just around the corner, and although no one, least of all us here at Edible Alaska, would dare rob you of the quintessential bathtub bird defrosting situation (the Butterball is entirely in your court), you may be surprised to learn that there are local poultry farms in the area that can help you serve your family a fresh, Alaska-raised bird for the holiday. We got to know two commercial poultry farms selling fresh turkeys this season.
- [Turkey Facts](https://ediblealaska.ediblecommunities.com/eat/eat-turkey-facts/) - Female turkeys don’t gobble. Like chickens, turkeys like to perch to sleep and can often make it up into trees. Turkeys have excellent vision and can see ultraviolet light. It takes approximately 84 pounds of food to raise a 30-pound turkey. The broad-breasted white turkey is the most popular for meat production. Both Luke’s and Frosty Meadow order/sell this breed. Wild turkeys were almost hunted into extinction in the early 1900s. Today they have rebounded in many parts of North America.
- [Growing into the Neighborhood](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-growing-neighborhood/) - Transplant: 1: to lift and reset (a plant) in another soil or situation 2: to remove from one place or context and settle or introduce elsewhere
- [Fortuity of the Fungus](https://ediblealaska.ediblecommunities.com/things-do/things-do-fortuity-fungus/) - I read a recent article that described the world as being pretty much split between mycophiles (those who love and are fascinated by fungi, particularly wild mushrooms) and mycophobes (those who fear and/or avoid fungi, particularly in the wild) without a lot of middle ground.
- [Art in the Garden](https://ediblealaska.ediblecommunities.com/about-us/about-us-art-garden/) - The Far North Quilt Trail Project Whether exploding in green or under a blanket of snow, the long-lived Fairbanks Community Garden now boasts new year-round residents: a quartet of stationary juncos and a single, brilliant sunflower to watch over the moose and magpie’s lingering and occasional looting. This is thanks to garden manager Wendy Anderson and visual artist Somer Hahm, as well as a supportive and enthusiastic community that / as part of a larger statewide project.
- [Salmon Skin: June Pardue Reinvents and Reclaims an Important Alutiiq Tradition](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-salmon-skin-june-pardue/) - June Pardue Reinvents and Reclaims an Important Alutiiq Tradition June Pardue is a celebrated Alutiiq elder and fish skin tanning expert. I’m a white lady who grew up in Ohio.
- [The Bloody Picnic Table](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-bloody-picnic-table/) - It’s dark outside. Then again, it is summer in Alaska, and it never truly gets dark. So, maybe this is one area where the memory is different from the true event. In my memory it is dark. This may not have been the case; I haven’t asked my dad. I am seven years old, hanging over the back of a beat-up royal blue couch, looking out the window. The trailers here are evenly spaced apart, each lot the exact same size. Cookie cutter, although each house and family here are banged up in their own unique ways.
- [Contact Us](https://ediblealaska.ediblecommunities.com/about-us/contact-edible-alaska/) - CONNECT WITH EDIBLE ALASKA General Inquiries & Subscriptions jeremy@edibleak.com or amy@edibleak.com Co-Publishers & Editors Amy O'Neill Houck and Jeremy Pataky (907) 988-8000 | (907) 244-7717 Advertising advertising@edibleAK.com
- [Edible Travel: The Alaska Road Trip](https://ediblealaska.ediblecommunities.com/video/http-admin-ediblecommunities-com-video-edible-travel-alaska-road-trip/) - After spending 10 years marketing seafood, Mary Smith joined her husband on board a 50-foot freezer troller in southeast Alaska. They now direct market their frozen-at-sea king and coho salmon through Springline Seafood. Smith holds an Associate’s degree from the Culinary Institute of America and a Bachelor’s degree from Northland College. Mary is the Publisher and Editor of Edible Alaska.
- [Seedy Saturdays in Ester](https://ediblealaska.ediblecommunities.com/things-do/things-do-seedy-saturdays-ester/) - Snow is still on the ground, but gardeners all over Alaska are getting their seed catalogs. A sure sign that spring is on the way, and in Ester, Alaska, we celebrate with seed swaps! Sponsored by the John Trigg Ester Library’s Growing Ester’s Biodiversity Program, gardeners throughout the Fairbanks North Star Borough descend upon this tiny Interior village to exchange seeds and gardening tips.
- [Cheers to 2017](https://ediblealaska.ediblecommunities.com/drink/drink-cheers-2017/) - Are you looking for a signature cocktail to ring in 2017? Here’s a recipe from our friends at The SawBuck - perfect for toasting to a prosperous new year. We’re big fans of 50 Fathom Gin from The Port Chilkoot Distillery in Haines (we’d buy it for the artwork on the bottle alone). And the bitters are also made in Alaska - it's never been easier to drink locally! From all of us to all of you - here's to a delicious 2017! The Alaska 
- [Spot On](https://ediblealaska.ediblecommunities.com/eat/eat-spot/) - The F/V Poki is a 40 foot Pacific Trawler, brought to Alaska in 2013 from Anacortes, WA by owners Dave and Patty Hamre. In addition to being a commercial spot prawn fishing vessel, the Poki is also outfitted for custom adventure cruises. Crewman Mike Dunn pulls up a pot with a modest catch. The Prince William Sound commercial spot prawn fishery is carefully regulated to protect rebounding populations. The section open to commercial pot shrimp fishing rotates annually between three different areas, and several areas popular with recreational shrimpers are off-limits to commercial vessels to minimize impact. Spot prawns are hermaphroditic, starting life as males and later transitioning to females. They can live longer than 7 years. Dave Hamre, owner of the F/V Poki points out landmarks to daughter Kate. Crewmembers Mike Dunn and Kate Hamre collect prawns and prepare to throw freshly baited pots back into the ocean. The spot prawns are cleaned on board and prepared for distribution. The Hamres direct market 100% of their catch to friends, families, and customers who hear about their spot prawns through word of mouth. Crewman Mike Dunn checks nautical charts, looking for prime spot prawn fishing grounds.
- [Tutka Bay Ramen Bowl](https://ediblealaska.ediblecommunities.com/recipes/recipes-tutka-bay-ramen-bowl/) - Tutka Bay Ramen Bowl Makes 6 servings We love big bowls of ramen any time of year. We dress it up according to the season. To assemble your bowl of ramen, heat the broth until it’s piping hot. Place a dollop of miso-sake flavoring (see below) into the bottom of a deep-sided bowl. Next comes a nest of noodles, hot broth, fresh vegetables, and foraged greens or herbs. We often serve this with a poached egg. For the broth: 6 cups homemade chicken stock 2 sprigs thyme
- [Taking the Sting out of Nettles](https://ediblealaska.ediblecommunities.com/things-do/things-do-taking-sting-out-nettles/) - “Out of this nettle, danger, we pluck this flower, safety.” --William Shakespeare, Henry IV, part 1. I was taken foraging on my first full day in Alaska. Looking back now, it seems obvious and fitting that my introduction to the state would be about the land and its bounty. Picking salmonberries on a roadside, we were standing in the shadow of Cordova’s Mount Eyak, ringed with low clouds. Over the berry bushes and fireweed blossoms, we could see Orca Inlet. A boy rode by on a bicycle with two silvers slung over his shoulder.
- [What's Fresh in Late June](https://ediblealaska.ediblecommunities.com/eat/eat-whats-fresh-late-june/) - In late June comes the summer solstice. The days are the longest they'll be all year and Alaskans (and our plants) soak up every ounce of sun we can. Farmers markets feature a wide variety of vendors and even more will show up as more crops are ready for sale in the coming weeks. A staff favorite right now are the wonderful Alaska-grown cucumbers, which are great in salads, but also in these cucumber cocktails. Plus, strawberries ready — just in time for those Fourth of July celebrations. Happy summer!
- [What's Fresh in Early June](https://ediblealaska.ediblecommunities.com/eat/eat-whats-fresh-early-june/) - In early June, summer is almost here. Farmers markets are open nearly every day of the week across Alaska and there are so many festivals and events, it's hard to choose which to attend! You'll have to wait until later in the month for the year's first strawberries to make those strawberry rhubarb pies, but radishes and turnips are ripe for the picking. Produce Carrots Chard Collard Greens Kale Lettuce Radishes Rhubarb Tomatoes Turnips Available year-round Potatoes
- [What's Fresh in Late May](https://ediblealaska.ediblecommunities.com/eat/eat-whats-fresh-late-may/) - Spring in Alaska comes a few months later than it does in the Lower 48. In late May, we start to see the beginnings of farmers market fare, including some of the first greens. They are bursting with so much flavor, it’s worth celebrating. Produce Chard Collard Greens Kale Lettuce Radishes Rhubarb Tomatoes Available year-round Potatoes
- [What's Fresh in Late July](https://ediblealaska.ediblecommunities.com/eat/eat-whats-fresh-late-july/) - The big change from early July to late July — zucchini. Their gorgeous blossoms ready to be filled with ricotta and herbs then fried to perfection. However, if you've forced yourself not to pluck the orange blooms from the garden and let them grow, you should be able to start picking the fruits of your labor.
- [What's Fresh in Early July](https://ediblealaska.ediblecommunities.com/eat/eat-whats-fresh-early-july/) - Beans, beets, cabbage — oh my! Early July is one of the best times of year to visit Alaska farmers markets. Seemingly overnight, new types of vegetables are ready for harvest and it's almost hard to keep up with them all. If you're visiting our great state, you're in for a treat because our vegetables can be quite impressive in size. (Yes, a single head of lettuce can fill an entire reusable shopping bag.)
- [A Cheesemonger's Start-to-Finish Guide to Holiday Meals](https://ediblealaska.ediblecommunities.com/eat/eat-cheesemongers-start-finish-guide-holiday-meals/) - The holidays are here. Christmas carols on an endless loop, running the cookie gauntlet at the office, ugly sweater FOMO. Who wants to stress about about recipes and decorations? This time of year should be all about having fun and enjoying friends and family. But, we totally get it.
- [Main Ingredient - Pumpkin](https://ediblealaska.ediblecommunities.com/eat/eat-main-ingredient-pumpkin/) - Before there was pumpkin spice, there were pumpkins. Luckily, good-eating pumpkins of all shapes and sizes have been making a comeback, and you can find a fine selection being grown around the state. Farmers’ markets, CSAs, food hubs, and even your local grocer are probably offering pumpkins right now — bring home a bunch! Not only are they beautiful simply set on your kitchen table, but we all know how fun they are to carve.
- [Juneau Distilled](https://ediblealaska.ediblecommunities.com/drink/drink-juneau-distilled/) - Amalga Distillery If you’re Brandon Howard or Maura Selenak, it’s possible that your grocery list includes 100 pounds of wild blueberries from Hoonah. Not for some giant, Guinness record-breaking pie, but for a batch of vodka they are planning to make. Howard, along with his wife Selenak, own Juneau’s Amalga Distillery, where they bring their devotion to crafting pure and precise spirits to life. “One of the biggest compliments we get is that our gin reminds people of the forests of southeast Alaska,” Howard says, which isn’t surprising when you consider the ingredients.
- [Edible Alaska Holiday Menu Planner](https://ediblealaska.ediblecommunities.com/eat/holidaymenu2017/) - With the holiday season just days away, we here at Edible Alaska are amped up to get you ready to feast with family and friends. This planner will get you started. We’ve found recipes from food writers across the state to bring you new favorites, as well as tried-and-true Edible Alaska dishes, and traditional takes on holiday fare from Edible publications around the country. Throughout November and December, we'll be giving you ideas for the newest trends in table settings, fun ideas for guests, and answers on those etiquette conundrums, so be sure to stick around.
- [Skip the Sweets With This Savory Dish Your Valentine Will Love](https://ediblealaska.ediblecommunities.com/eat/eat-skip-sweets-savory-dish-your-valentine-will-love/) - Most people don’t have any problem cooking with chocolate. Brownies, devil’s food cake, chocolate chip cookies. But when it comes to the savory side of things, it’s not as easy. With Valentine’s Day around the corner, I was looking for a way to incorporate chocolate into a quick weeknight dinner. Maybe even something you could make ahead of time.
- [6 Surprising Uses for Leftover Whey](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-6-surprising-uses-leftover-whey/) - If you tried our recipe for Farmer's Cheese, then you ended up with some sour whey. Sour whey is one of the results of making an acid coagulated cheese, and sweet whey is one of the results of making a rennet-coagulated cheese. Whey is full of protien, and it's a great addition to a variety of recipes and preparations. so don't throw that whey away! Here are some ideas for using leftover whey;
- [Main Ingredient - Rhubarb](https://ediblealaska.ediblecommunities.com/eat/eat-main-ingredient-rhubarb/) - It’s that time of year when it seems to be everywhere; in your garden, in the parkway, in the grocery store. All around the state Alaskans are eating rhubarb pie and rhubarb ice cream, drinking craft cocktails featuring rhubarb, and wondering “what else can I do with all this rhubarb?”
- [5 Facts You Didn’t Know about the Alaska State Fair](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-5-facts-you-didn-t-know-about-alaska-state-fair/) - On Thursday, vendors will turn on the fryers, 4-H Club members will bring in their livestock, and fans of all ages will travel to Palmer for a lineup of star-studded entertainment. Yes, it’s that time of year — the Alaska State Fair is here. Edible Alaska wants to get you ready for the 2017 fair. We’ll be posting fair-centric stories leading up to opening day on August 24, starting with a little fair trivia. Did you know...
- [Charles Bingham, president of the Sitka Local Foods Network and AFPC governing board member](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-charles-bingham-president-sitka-local-foods-network-and-afpc-governing-board-member/) - I grew up in Alaska, and I remember when there were dock strikes that cleaned off the shelves around Alaska because the barges couldn't be loaded. We still import 90-95 percent of our food in Alaska, and I want to see us grow more of our food. When I attended the last Alaska Food Festival and Conference (November 2017 in Fairbanks), it was exciting to see some of the solutions people have for improving our state's food security. This year the Alaska Food Policy Council is partnering with the Alaska Farmers Market Association to co-host the Alaska Food Festival and Conference, which will add another element to the program.
- [Rachael Miller, AFPC co-chair and Assistant Professor of Business at Alaska Pacific University](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-rachael-miller-afpc-co-chair-and-assistant-professor-business-alaska-pacific-university/) - The 2016 conference was my introduction to Alaska's food community and the AFPC. I have continued to collaborate with many of the people I met there on local food systems challenges and opportunities. Our state is experiencing an incredible groundswell of support for a more robust food economy. From farmers to retailers to researchers to eaters; food affects us all. This conference attracts people from all backgrounds and there's something for everyone.
- [Kyra Wagner, Director, Homer Soil & Water Conservation District/ Sustainable Homer](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-kyra-wagner-director-homer-soil-water-conservation-district-sustainable-homer/) - The Alaska Food Fetival and Conference is smart and relevant. As the enthusiasm for meaningful work and food security continues to motivate more and more people to grow their own food, this conference continues to have the most pertinent presentations and participation of any conference in the state that I have seen. It’s a foodie mecca.
- [Melissa A. Chlupach, Assistant Professor, Dietetics and Nutrition University of Alaska Anchorage ](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-melissa-chlupach-assistant-professor-dietetics-and-nutrition-university-alaska/) - The Alaska Food Festival and Conference has a diverse amount of information, ranging from farming in changing times to marine resources to traditional/indigenous foods. 
- [Danny Consenstein - Alaska Food Policy Council](https://ediblealaska.ediblecommunities.com/things-do/things-do-danny-consenstein-alaska-food-policy-council/) - "I’ve been to every AFPC conference over the years and I always come back more inspired to work harder in my own backyard and my community to make Alaska a better place to live. It’s so exciting to meet others who are passionate and innovative, and are proving that we can make Alaska healthier, create jobs, and reduce our reliance on food from outside. Come to Homer this year for the best networking, learning and fun! Don’t miss it!" Danny Consenstein (Treasurer, Alaska Food Policy Council)
- [Lorinda Lhotka, Alaska Department of Environmental Conservation](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-lorinda-lhotka-alaska-department-environmental-conservation/) - One of the most amazing parts about my job at the Department of Environmental Conservation with the Food Safety and Sanitation Program is meeting the amazing people throughout this state that work to feed us. My job is never boring because I work with people who work with food- and they are so ingenious and creative! It has been such a privilege working on the Alaska Food Policy Council’s Governing Board and expanding my networks to work on positive solutions to strengthening Alaska’s food system.
- [Brian Himelbloom, AFPC Governing Board Member, Kodiak](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-brian-himelbloom-afpc-governing-board-member-kodiak/) - Thought-inspiring talks and practical presentations for various taste buds have occurred at the past three Alaska Food Policy Council’s Food Festival and Conferences. Attending this event has helped connect Kodiak food system people with other like-minded individuals, particularly growers and entrepreneurs, having food on the brain. Several from the island are presenting this year! Don’t miss your opportunity to have fun participating and networking with other attendees and vendors at the 2019 Homer edition of the joint AFPC-AFMA Food Festival and Conference. 
- [Bridget Maryott, Homer Chamber of Commerce Marketing Director ](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-bridget-maryott-homer-chamber-commerce-marketing-director/) - From farmer to makers, this conference embodies small business entrepreneurship & the do-it-yourself spirit of Alaskans. Currently, we are seeing local foods bringing together people of all races, beliefs and political persuasions in our community.
- [Brad St. Pierre, Goosefoot Farm/Tanana Valley Farmers Market](https://ediblealaska.ediblecommunities.com/things-do/things-do-brad-st-pierre-goosefoot-farmtanana-valley-farmers-market/) - This conference brings together Alaskans and national experts, focused on our local foodsheds together to create connections, share resources, and experiences to overcome the challenges facing local food access all over Alaska. As a local vegetable farmer in Fairbanks, having a strong, sustainable, vibrant farmers market has been the most important market factor to our farm's success.
- [Robbi Mixon, Homer Farmers Market](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-robbi-mixon-homer-farmers-market/) - As a supporter of this year's 4th semi-annual Alaska Food Festival & Conference happening in Homer on March 8 and 9 we'll be sharing some testimonials from around the state over the coming weeks. Hope to see you at the conference! 
- [What to Read This Summer](https://ediblealaska.ediblecommunities.com/about-us/about-us-what-read-summer/) - The Slow Art by Sierra Golden | Bear Star Press, 2018 Taking cues from the slow food movement, slow art folks take their time to savor art mindfully. Sierra Golden’s book of poetry The Slow Art gets its title from a poem about boat building and romantic love but could just as well reference the poems themselves. Golden, born in Alaska and raised in rural Washington, fished commercially on her father’s boat for about a decade. This book distills that experience and is set mostly in Alaska waters. It’s a generous, capacious book, with poems about commercial fishing and much more.
- [What to Drink This Summer](https://ediblealaska.ediblecommunities.com/drink/drink-what-drink-summer/) - Juneauper Gin & Tonics
- [What to Read This Fall](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-what-read-fall/) - Tin Can Country
- [A Spirit of Resilience](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-spirit-resilience/) - Alaska businesses have a partner in uncertain times Entrepreneurs are resilient and gritty. You are night owls and early birds, brown-bag lunch learners and after dinner hustlers. You get things done, and the Alaska Small Business Development Center is here to help Alaska small businesses adapt to unpredictable situations.
- [Poet Emily Wall reads "Eating the Wild"](https://ediblealaska.ediblecommunities.com/food-thought/eating-the-wild/) - Edible Alaska was glad to publish this poem by Emily Wall in our Spring 2020 issue. Here she is reading it for you from the Douglas Food Pantry, where she volunteers. The poem is a villanelle and persona poem, written in the voice of Chef Alice Waters, who is considered the "grandmother of food in America." In the poem, Waters tells her story and encourages women to reconnect to their bodies and their relationship to food. 
- [#Support907 | A Roundup of Alaska Businesses Adapting to the Pandemic](https://ediblealaska.ediblecommunities.com/things-do/support907/) - We face unprecedented times, and navigating it will require a group effort. Here's an ongoing list of local businesses adapting during this pandemic. Many cannot afford to lose their income; meanwhile, Alaskans will still need products or services, even if the normal means of accessing those get interrupted. Gift card purchases, delivery or pick up, mail ordering…
- [An infusion of care keeps The Spice & Tea Exchange open during pandemic](https://ediblealaska.ediblecommunities.com/eat/eat-infusion-care-keeps-spice-tea-exchange-open-during-pandemic/) - On a regular summer day, The Spice & Tea Exchange’s door is open wide, with the aroma of spices, herbs, and teas inviting new and returning guests inside. Guests not only see the array of goods, but they enjoy smelling, touching, and sampling snacks, teas, seasonings, and more.
- [Well-Founded, Wild-Foraged](https://ediblealaska.ediblecommunities.com/eat/eat-found-foraged/) - Foraged & Found is a chef-founded, Ketchikan-based business founded on a love of the wild foods that grow in the oceans and forests of Southeast Alaska. All of their products celebrate the natural bounty of the state. With a company ethos rooted in the environment and health, owners Jenn Brown, Ciarra Perro, and Chelsea Goucher combine their talents to source foraged ingredients into beloved pantry staples.
- [Cafe Sticky Rice](https://ediblealaska.ediblecommunities.com/eat/eat-cafe-sticky-rice/) - A warm welcome awaits you inside Cafe Khao Neow, a new restaurant in Wasilla that spreads the joy of authentic Laotian food within its Alaska community. Khao neow means sticky rice in the Lao language, and this wonderfully textured starch serves as the base to every Laotian meal. The cafe is known for generous portion sizes and fresh herbs and vegetables which, along with special sauces based on family recipes, elevate familiar ingredients to delicious heights. Spring rolls, fried rice, salads, noodles, and soups round out an impressive array of entrees and vegetarian-friendly menu options.
- [Davons’ Place: A House of Heart and Soul Food](https://ediblealaska.ediblecommunities.com/eat/eat-davons-place/) - Before his untimely death in 2014, Davon Mosley encouraged his mother-in-law-to-be, Khanesia Allen, to take her skill and passion for cooking and create her own business. 
- [Spring 2020 Single Issue](https://ediblealaska.ediblecommunities.com/about-us/backissue-spring2020/) - Order the Spring 2020 back issue Buy a single issue of the magazine for only $8, which includes free USPS first class shipping. 
- [Summer 2020 Single Issue](https://ediblealaska.ediblecommunities.com/about-us/summer2020-single/) - Buy a single issue of the magazine for only $8, which includes free USPS first class shipping. 
- [Mandala Restaurant brings Savory Goodness to Anchorage](https://ediblealaska.ediblecommunities.com/eat/eat-mandala-anchorage/) - After months of careful planning assisted by the Alaska Small Business Development Center, Sanjay Shrestha prepared to open Mandala Restaurant in Anchorage in March 2020. When the pandemic hit, his plans to open stalled amidst the statewide closure of dining establishments. During Alaska’s hunker down, Shrestha changed his business model to meet the restrictions of COVID-19 and prepared to open the doors safely. Shrestha’s perseverance is a testament to the heart and tenacity of small business owners around the state.
- [Arctic Moon Shot](https://ediblealaska.ediblecommunities.com/eat/eat-arctic-moon/) - During the pandemic, folks have been gifting sweets to neighbors, friends, nurses, and teachers—giving birthday cakes instead of having birthday parties, says Jamieann Bell, co-owner with Linnea Ward of Arctic Moon Bakery in Anchorage. “It’s better than an email or a text, if you get to open your door to a half dozen cinnamon rolls; that’s a really good friend.” Bell and Ward, who developed their cake and sweets catering business over the last five years, were about to build out their dream—their own commercial kitchen—when COVID put the pause on their funding.
- [Level Up Your Granola](https://ediblealaska.ediblecommunities.com/eat/eat-elevatedoats/) - When life throws you carrots, sometimes you make granola. Megan Militello, founder and owner of Elevated Oats, recently celebrated her one-year anniversary of manufacturing delicious, colorful granola flavors, like Coconut Carrot Creamsicle, which forefronts carrots as a main ingredient. Elevated Oats also makes the chewy favorite Not Banana Bread, Dark and Salty (for the chocolate lovers of course), and Velvet Beet, a bright pink crunch of natural sweetness, out of a commercial kitchen in Anchorage. Militello encourages people to embrace foods with “no artificial flavors, fillers, or feelings.” 
- [Japan in Alaska](https://ediblealaska.ediblecommunities.com/eat/eat-oishi/) - Alaska blueberry homemade marshmallows; matcha swiss roll with Alaska rhubarb mousse. Oishi Bakery in Fairbanks glistens with sugar and blooms with the loft of puff pastry. The bakery uses healthy, quality ingredients to create Japanese baked goods and entrees featuring Alaska ingredients.
- [Red Spruce inside Forbidden Peak Brewery](https://ediblealaska.ediblecommunities.com/eat/eat-red-spruce-inside-forbidden-peak-brewery/) - Last January, a global street-food eatery opened inside the Juneau taproom of Forbidden Peak Brewery. Founded by chef Lionel Udippa, Red Spruce AK offers a robust and flavorful rotating seasonal menu featuring a range of tastes and cuisines.
- [Spreading Love and Cream Cheese](https://ediblealaska.ediblecommunities.com/eat/eat-everythingbagels/) - Everything Bagels in Soldotna has kneaded, boiled, and baked their way to success, serving hand-rolled bagels, homemade spreads, sandwiches, and espresso to devoted bagel fans on the Kenai Peninsula since 2016. When the novel coronavirus pandemic shook the state, owners Pamela and Matthew Parker chose to close the dining area of their artisan bagel restaurant ahead of the state mandate. They switched to phone and online orders and perfected their pick-up process to keep employees and customers safe.
- [Fall 2020 Single Issue](https://ediblealaska.ediblecommunities.com/things-do/things-do-fall-2020-single-issue/) - Buy a single issue of the magazine for only $8, which includes free USPS first class shipping. 
- [Our Food, Our People, Our Future](https://ediblealaska.ediblecommunities.com/food-thought/local-guides-afpc-2020/) - Imagine a healthy, nourished, food-secure Alaska. The Alaska Food Policy Council (AFPC) works through action, information, and advocacy to improve Alaska’s food system. You may know that 95% of Alaska’s food comes in from out of state—maybe you’ve even experienced supply chain interruptions and high prices that go hand-in-hand with Alaska’s reliance on imported food. Did you know Alaska also exports two billion dollars per year in food resources? Did you know that one in five children in Alaska experience hunger?
- [J&W’s Fast Foods delivers the good to Wrangell](https://ediblealaska.ediblecommunities.com/eat/eat-jw-s-fast-foods/) - “Good food & good people,” says one of many passionate online reviewers of J&W’s Fast Food in Wrangell. Their burgers take center stage—they are handmade with 100% ground beef, and customers notice the difference. “The attention they've given to using quality ground beef to hand press their patties will make your tummy sing,” says another customer in their online review.
- [Mix it up with AF Cocktails](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-afcocktails/) - All sorts of people are foregoing alcohol these days for all kinds of reasons, ranging from medication to religion to health: maybe they’re pregnant or in recovery, or most importantly, maybe they simply don’t want to drink. That doesn’t mean they don’t want a bubbly beverage at celebrations or an over-ice pick-me-up at the end of a long week. Next time you’re hosting, embrace spirit-free bevvies—call them mocktails, cool AF cocktails, zero proof drinks, or create your own fun name. As more people opt out of booze, more and more producers offer creative options.
- [Coming Up Rosy at Land’s End](https://ediblealaska.ediblecommunities.com/things-do/things-do-lands-end/) - Who would have guessed that one silver lining of the COVID cloud would benefit the gray-crowned rosy-finches of Homer, Alaska? Last March, an avid bird lover, George, had to cancel his annual Shorebird Festival reservation at Land’s End Resort due to the coronavirus. “Land’s End at that time was experiencing a serious backlog in cancellation requests,” wrote Christina Adams, Director of Sales & Marketing, in a newsletter. “And so our owner, Jon, called George to ask for more time to process his refund. George said, ‘Don’t worry about it. Just build me a bird feeder.
- [Winter 2020 Single Issue](https://ediblealaska.ediblecommunities.com/things-do/things-do-winter-2020-single-issue/) - Buy a single issue of the magazine for only $8, which includes free USPS first class shipping. 
- [Healthy Drinks for the Holidays and Every Day](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-healthy-drinks-holidays-and-every-day/) - With all of the special occasions, the holidays can add up to unintended weight gain and unhealthy swings in blood sugar. But that favorite cookie may not be the only culprit. “Drinks are a really sneaky way to add extra calories and sugars,” says Nutrition Manager and Dietician Rebecca Kirian. A drink along with a meal, she points out, can be like getting seconds “without the healthy proteins and fats.”
- [Taste of Place](https://ediblealaska.ediblecommunities.com/eat/food-thought-taste-place/) - Journeys Through Southeast Alaska’s Wild Foodshed Baranof Fishing and the Alaska Fish House invite you on a journey. Put down your cell phones, pull your children away from their video games, and join us outdoors. We are on a mission to educate ourselves, our youth, and our community on all things edible in the forest, the ocean, and the beach.
- [What We’re Reading](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-what-we-re-reading/) - Kitchen Think by Nancy Hiller lostartpress.com/products/kitchen-think
- [Eat the Seasons: Wild Scoops whips up local flavor](https://ediblealaska.ediblecommunities.com/eat/eat-wild-scoops/) - “If I don’t do it, somebody else will.” Sometimes the thought of a missed opportunity is enough to push something from idea to reality. Elissa Brown, co-owner with Chris Pike of Wild Scoops in Anchorage, fell in love with ice cream because she realized it was the perfect “canvas” for her to paint flavors. She had been making ice cream for a few years before she thought of turning her obsession into a business.
- [Beer Expressions: Creativity on Tap at Arkose Brewery](https://ediblealaska.ediblecommunities.com/drink/drink-arkose/) - If craft beer brewing takes equal parts art and science, Stephen and June Gerteisen are a duo well-suited to the task. “Brewing is a creative process. June is an artist. Our experiences melded into doing something that is creative, something we make, something that people can taste,” said Stephen, co-founder and head brewer.
- [SubZero Heats Up](https://ediblealaska.ediblecommunities.com/eat/eat-subzero/) - Perhaps it makes sense that a North Slope worker might have some thoughts about freeze drying. That was certainly the case for Monica Peck. When she’s home in Palmer instead of expediting up north, she and her big, outdoorsy family spend lots of time camping, hunting, and fishing. Seven years ago they started making freeze-dried meals to fuel their adventures instead of taking food in heavier, perishable forms out on the land. The method grew into a bit of an obsession, and then into a full-blown business: SubZero Freeze Drying.
- [Spring 2021 Single Issue](https://ediblealaska.ediblecommunities.com/things-do/things-do-spring-2021-single-issue/) - Buy a single issue of the magazine for only $8, which includes free USPS first class shipping. 
- [It's Easy Being Green](https://ediblealaska.ediblecommunities.com/food-thought/about-us-easy-being-green/) - We asked some of our advertising partners for their favorite tactics to reduce waste. Here are a few of their responses. We’ll post more this season on social. 
- [Heart, Hustle, and a Whole Lot of Food](https://ediblealaska.ediblecommunities.com/food-thought/local-guides-linford/) - This Sponsored Content is brought to you by our partners at Linford of Alaska.
- [Seward is for Foodies](https://ediblealaska.ediblecommunities.com/things-do/things-do-seward-foodies/) - Pair adventure and cuisine in coastal Alaska With mountains right and left, miles of trails, and Kenai Fjords National Park out back, Seward fills souls with a bounty of adventure and, luckily, a thriving food and dining scene to match. Explore Seward’s day-long waterfront, fishing, and downtown itineraries for delicious and adventurous options on how to spend your time in Seward.
- [More Heart in the Heart of Palmer](https://ediblealaska.ediblecommunities.com/drink/drink-bleeding-heart/) - Bleeding Heart Brewery co-founder Zack Lanphier graduated from Palmer High School and then joined the Marine Corps two weeks after 9/11, serving two combat tours in Iraq. “In 2004, I got wounded in the Battle of Fallujah, and we’ve made a couple of beers making fun of that because we're very irreverent. I would say our irreverence is something that sets us apart. Irreverent without being disrespectful.” Lanphier and his co-founder Stefan Marty brew "Shmurple Heart" every year in honor of Lanphier’s “involvement and subsequent wounding” in the battle.
- [Collection Test](https://ediblealaska.ediblecommunities.com/about-us/about-us-collection-test/)
- [Something to crow about: Alaska Press Club gives ten awards to Edible Alaska](https://ediblealaska.ediblecommunities.com/about-us/about-us-2020-alaska-press-club-awards/) - We're so happy to have the opportunity to crow a little about the recent Alaska Press Club Awards. The Alaska Press Club is a nonprofit organization that provides continuing education, recognition, and support to journalists across the state. The Press Club hosts an annual journalism contest and organizes two major events each year: a journalism conference and an awards celebration.
- [Culinary Adventure in McCarthy](https://ediblealaska.ediblecommunities.com/eat/eat-culinary-adventure-mccarthy/) - Many come to McCarthy, Alaska to see historic Kennecott and walk on the glacier. Others come to experience a living community inside a wild place. This gem satisfies history buffs and ice climbers, bush pilots and paddlers, scientists and artists. Many are surprised to learn that McCarthy has become a premier foodie destination, as well, fit for foragers and wine connoisseurs, independent travelers, and lucky locals dining out in the Wrangells.
- [LinfordCookbook](https://ediblealaska.ediblecommunities.com/recipes/recipes-linfordcookbook/)
- [Lift People Up, Whatever's in Their Cup](https://ediblealaska.ediblecommunities.com/food-thought/drink-lift-people-up/) - This sponsored content originally appeared in Edible Alaska Issue No. 26, Winter 2022. By Recover Alaska and State Of Alaska, Office Of Substance Misuse And Addiction Prevention
- [Bookshelf: Berry Song by Michaela Goade](https://ediblealaska.ediblecommunities.com/food-thought/local-guides-berry-song/) - "The berries sing to us, glowing like little jewels. We sing too, so berry—and bear—know we are here."
- [Know the Hands Who Bring Your Harvest Home](https://ediblealaska.ediblecommunities.com/eat/eat-catch49-eak24/) - From dynamic wild ecosystems to the mindful hands of small-boat Alaskan fishermen, to processors rooted in tight-knit coastal towns and advocates who appreciate the value of it all, it’s people who make the seafood offerings at Catch 49 truly special. At Catch 49, we work to honor the food systems that have sustained coastal communities in Alaska since time immemorial, working with small-boat fishermen to bring the freshest local seafood to you. We are committed to small-scale, short-chain systems that support the long-term health of place-based eating in Alaska.
- [Where You Are: The revolution starts at home](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-where-you-are-revolution-starts-home/) - BY S. HOLLIS MICKEY IN CONVERSATION AND COLLABORATION WITH JESSICA BISSETT PEREA, PHD SPECIAL THANKS TO AARON LEGGETT FOR ASSISTANCE WITH DENA’INA LANGUAGE TERMS. When we think of foods that make us feel at home, we often call forward their flavors and smells, sights, and textures. But what about the sounds of the foods that fill our bodies and spirits with sustenance? Interdisciplinary musician-scholar and professor Jessica Bissett Perea reminds us that food involves every sense, including the auditory experience of eating, alongside the gustatory.
- [Fishing for Resurrection](https://ediblealaska.ediblecommunities.com/things-do/things-do-fishing-resurrection/) - Combat Fishing Tournament Returns to Seward This Spring United States Armed Services members protect our country, and the Armed Services YMCA of Alaska supports them. Founded in 1941, ASYMCA offers programs for Alasks’s military service members, particularly the junior enlisted. In 2006, two volunteers, determined to do the same thing with Alaska flair, started the Combat Fishing Tournament. The event, now a collaboration with ASYMCA and the original founders, has become the largest military appreciation fishing tournament in the US.
- [Oatmeal Stout: Harbor Mountain Brewing Co.'s Recipe](https://ediblealaska.ediblecommunities.com/recipes/recipes-oatmeal-stout-harbor-mountain/) - Hey homebrewers! We're pleased to present Harbor Mountain Brewing Co.'s own recipe for their terrific oatmeal stout. They're based in Sitka, but generously scaled their recipe down for homebrewers anywhere to try. We recommend brewing it and then drinking it while incorporating some into Campfire Kitchen's Venison Beer Sausage recipe that appeared in Issue No. 26, the Winter 2022 Drinks Issue, thanks to the support of Harbor Mountain Brewing Co.
- [High Falling Margarita Mocktails](https://ediblealaska.ediblecommunities.com/drink/drink-high-falling-margarita-mocktails/) - Featuring alcohol-free, cannabis-infused margarita mix
- [Weaving Our Pride](https://ediblealaska.ediblecommunities.com/things-do/things-do-weaving-our-pride/) - Artist Lily Hope is weaving together six mentor-artists and Juneau youth to collaboratively create two rainbow robes. These robes will be will be made and housed at the Zach Gordon Youth Center in Juneau and become permanent wearable art pieces to be worn only by youth during Sealaska Heritage’s biennial Celebration, graduations, new-name parties, coming out parties, and other significant Native and non-Native Pride events.
- [Nourishing Our Future](https://ediblealaska.ediblecommunities.com/food-thought/about-us-bambinos-summer23/) - It begins with one pure thought. One small breath of courage can change or improve tomorrow. Amplify that good thought into action. This is how Bambino’s Baby Food was founded: with pure love and commitment to nourish and inspire a healthier, safer generation
- [Seafood Sustains Alaska](https://ediblealaska.ediblecommunities.com/eat/eat-seafood-sustains-alaska/) - Our pristine waters provide sustenance, define our lifestyles, and have supported Alaska families for millennia. Catch 49 deepens the connection between those who harvest our food and we who eat it, all the while honoring the ocean and the complex ecosystems that sustain our fisheries and ensuring that seafood will sustain Alaska for generations to come.
- [Seafood Fusion Infusion](https://ediblealaska.ediblecommunities.com/recipes/recipes-seafood-fusion-infusion/) - A lone outpost of white-tablecloth dining in West Anchorage, Kincaid Grill sits among quiet neighborhoods, the moose-haunted woods of Kincaid Park, and the international airport. One of the most lauded restaurants in Anchorage, it anchors an unassuming strip mall frequented by discerning repeat customers hooked on their quintessential Alaska Regional Cuisine spotlighting local, fresh ingredients and refinement.
- [Farmland Forever](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-farmland-forever/) - Sponsored by Alaska Farmland Trust and originally published in our Winter 2023 issue. On a sunny September evening, the Alaska Farmland Trust gathered with the Moffitt family and project partners at Palmer restaurant Feather & Flour in celebration of a successful multiyear effort to permanently protect 96 acres of the Moffitt Farm.
- [Rooted By The Sea](https://ediblealaska.ediblecommunities.com/eat/eat-rooted-sea/) - Foggy, rain-soaked Kodiak—a small town on a big island in the Gulf of Alaska—is vibrant green in summer and icy brown in the winter. It’s where fish-scale-covered Xtra Tuff boots are more common than middle names and the best gossip spreads on the docks. Whose grandfather runs that boat? Whose dad mends nets? Whose parents met at the cannery? Who serves early morning coffee? Whose best friend is in the Coast Guard? Sometimes it feels like we are characters in a Steinbeck novel. For the people of Kodiak, everyone is connected by the sea in some way.
- [Peak Pizza](https://ediblealaska.ediblecommunities.com/about-us/about-us-peak-pizza/) - Moose’s Tooth Pub & Pizzeria was founded in 1996 by a couple of guys fresh out of college who loved to brew beer and make pizza. Current General Manager Dan Fiacco started working here only a month after it opened with just a handful of employees. Now the place employs hundreds. Notably, many stick around for a long time, and around 25 have worked for the company for over 20 years.
- [Heaven's Hayfield](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-heavens-hayfield/) - The rich soils of the Matanuska-Susitna Valley produce a diverse range of crops. They also gave rise to the states only agricultural land trust—the Alaska Farmland Trust. In a state where only 5% of food consumed is produced locally, the trust exists to build a food-secure future by protecting Alaska’s farmlands through permanent conservation easements.
- [Camp Denali-Ticket to Adventure](https://ediblealaska.ediblecommunities.com/things-do/things-do-camp-denali-ticket-adventure/) - Fly to Camp Denali for an Exclusive Park Experience Fin Denali National Park, an “oasis of hospitality in the tundra” has e with commanding views of Denali and ten other peaks. At our 67-homestead, nineteen elegant, rustic log and frame cabins await guests m Wonder Lake. Back in 1951, it was the stupendous view, not gold, founders in the Kantishna Hills.
- [Funding the dreams of new producers in Alaska](https://ediblealaska.ediblecommunities.com/things-do/about-us-funding-new-producers-agwest/) - One of the greatest barriers to getting started in agriculture can be funding. For new producers, a lack of startup funds can make it difficult to grow an operation and execute a vision for the business. The AgWest New Producer Grant celebrates the ingenuity and passion of aspiring new producers by helping them start or grow an operation, access educational support, and build connections with other producers.
- [Making a Home on the Move](https://ediblealaska.ediblecommunities.com/things-do/things-do-making-home-move/) - Sponsored Content brought to you by the Armed Services YMCA of Alaska “We try to understand and embrace every community we live in, as well as give back,” says Lori Hunter, Armed Services YMCA of Alaska’s 2023 Military Spouse of the Year. “This mindset really helps us stay active and healthy.”
- [Learn to Weave with Artist Lily Hope](https://ediblealaska.ediblecommunities.com/things-do/things-do-learn-weave-artist-lily-hope/) - LEARN TO WEAVE TRADITIONAL RAVENSTAIL TEXTILES FROM RENOWNED ALASKA NATIVE ARTIST LILY HOPE
- [Helping Alaskans Help the Land](https://ediblealaska.ediblecommunities.com/things-do/things-do-helping-alaskans-help-land/) - Residents Involved in Food and Agriculture Can Apply for Assistance The United States Department of Agriculture (USDA) offers programs and services to assist Alaskans engaged in agricultural activities. If you tend a garden; if you produce birch syrup or honey; if you grow vegetables, herbs, fungi, fruits, or flowers; if you have livestock; if you own lands that provide habitat for salmon, moose, or other subsistence resources—chances are the USDA has a program for you.
- [Taking on Tomorrow, Together](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-taking-tomorrow-together/) - At AgWest Farm Credit, we’ve been helping people get started in agriculture for over a century. From small, specialized operations to large-scale production, we understand the unique challenges faced by young, beginning, and small producers. Our AgWest AgVision program is designed to help turn dreams into reality—if you are ready to take the next step in your farming operation, take a cue from our customers who found success through the AgVision program.
- [Before & After · Alaska Farmland Trust](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-after-alaska-farmland-trust/) -  YOU CAN'T EAT SUBDIVISIONS, GRAVEL PITS, OR STRIP MALLS. Alaska is rapidly losing farmland and fertile soils. Each gravel pit, subdivision, highway, or non-agricultural development built on former farmland permanently undermines our ability to feed Alaskans.
- [Provisions Gift Guide](https://ediblealaska.ediblecommunities.com/about-us/about-us-provisions-gift-guide-24/) - Give a little bit of Alaska this holiday season. These cozy, locally made gifts will spread the warmth on cold winter days.
- [What Water Holds Review](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-what-water-holds-review/) - Alaska-born author and commercial fisherman Tele Aadsen’s debut book, What Water Holds (Empty Bowl 2023), is a beautiful memoir-in-essays born of her relationship with the ocean. The sea is both workplace and habitat to Aadsen and her partner, Joel. She describes herself as “polyamorous with place,” and is equally at home on either end of their annual migration, transiting aboard the F/V Nerka those waters between the Coast Salish territory of Washington’s Skagit Valley by way of Bellingham and Lingít Aaní’s outer coast near Sitka.
- [Unlock the Secrets in the Soil](https://ediblealaska.ediblecommunities.com/things-do/things-do-unlock-secrets-soil/) - Healthy Soil is Alive Did you know… there are more soil microorganisms in one teaspoon of healthy soil than there are people on earth? Millions of species and billions of organisms in the soil—bacteria, fungi, protozoa, microscopic insects, earthworms, beetles, mites, and more—represent the greatest concentration of biomass anywhere on the planet. Th ese living soil organisms, referred to as soil microbes, work together to create a symbiotic ecosystem that sustains plants, animals, and humans.
- [Breaking Ground for Farmland Funding in Alaska](https://ediblealaska.ediblecommunities.com/about-us/about-us-breaking-ground-farmland-funding-alaska/) - Once Michael Priebe and his wife Karolina decided to put down permanent roots in Nenana, Alaska, they never looked back. “I got stationed here in the army, and I retired from here,” he says. “My wife said, ‘Could we stay?’ I said, ‘Absolutely.’” Having grown up around a family of farmers, farming felt like a natural next step for Michael. “I think I always wanted to get into farming—the bug was there. I just never thought I would.
- [A Hollis Farewell](https://ediblealaska.ediblecommunities.com/food-thought/food-thought-hollis-farewell/) - Dear Reader, For five years, S. Hollis Mickey’s column “Culinaria Obscura” connected contemporary foodways in Alaska to their histories and contexts, drawing on archival materials, historical documents, and the voices of community experts who have gathered deep knowledge through experience. Our last issue included the final piece in the series. Hollis and we here at Edible Alaska are grateful to her readers over the years, and to the Anchorage Museum for their longtime support of the column.
- [Good and Old at Last](https://ediblealaska.ediblecommunities.com/recipes/recipes-good-and-old-last/) - Good stories lie dormant, sometimes, waiting for revival, like treasures tucked away in cluttered basements or dusty attics, ripe for discovery. Stories are best shared over a good cocktail, and the prized elements of Flamingo Lounge’s drinks are a story found underground. For over 50 years, the basement secreted untouched decanters of tax stamped liquor, products of bizarre 1960s booze marketing. Welcome to our basement booze program, where you can dive into a selection of rare and forgotten whiskeys and bourbons, all waiting at the end of the highway. 

## Pages

- [Welcome to Edible Alaska](https://ediblealaska.ediblecommunities.com/) - Eat, Summer 2026 Smoke, Saffron, Summer : Our Paella Tradition Eat, Summer 2026 Smoke, Saffron, Summer : Our Paella Tradition Subscribe Find a Copy Our Latest Stories Eat, Summer 2026 Currant Events A wildness that changes depending on what you do with it Eat, Summer 2026 Celebration Sanity A Party Menu that Travels Well Drink,
- [Food for Thought](https://ediblealaska.ediblecommunities.com/food-thought/) - It’s the International Year of the Woman Farmer It’s the International Year of the Woman Farmer Subscribe Find a Copy Our Latest Stories Raymond James: Celebrating 10 Years of Edible Alaska A Journey Rooted in Community and Growth Sponsored Content From Yaakwdaat with Xaat Yakutat, Alaska The Adaptable Cook The notion of choice is one
- [Recipes](https://ediblealaska.ediblecommunities.com/recipes/) - Nate’s Paella Nate’s Paella By Keyword: Search for: By Course: Appetizers Breakfast & Brunch Condiments Dessert Drinks Lunch Box Main Dish Marinades & Rubs Side Dishes Salad Sandwich Snacks Soups & Stews Spreads, Sauces, & Dips By Season: Spring Summer Fall Winter In Season See More Dessert, Summer Recipes Old-Fashioned Banana Pudding Trifle Drink Recipes,
- [Things to Do](https://ediblealaska.ediblecommunities.com/things-do/) - A Sweet Slice of Alaska Summer at the Alyeska Resort Blueberry Festival! A Sweet Slice of Alaska Summer at the Alyeska Resort Blueberry Festival! Subscribe Find a Copy Our Latest Stories Sitzmark Bar & Grill Sitzmark has earned its place as the mountain’s après-ski hub. Sponsored Content Start Your Culinary Career At UAF Community and
- [Shop](https://ediblealaska.ediblecommunities.com/shop/) - An Artist, Discovered An Artist, Discovered Subscribe Find a Copy Our Latest Stories Local Levers For Change Food Entrepreneurs Can Strengthen Vital Nutrition Programs Community Food Access Food Policy The Yukon & The Sea: Haines Packing Company Feeds Whitehorse’s Seafood Cravings Our customers appreciate knowing where the fish comes from. Make Generations of Memories with a Simple
- [Drink](https://ediblealaska.ediblecommunities.com/drink/) - Ten Years of Beer on the Wall Ten Years of Beer on the Wall Subscribe Find a Copy Our Latest Stories Ursa Major Distilling: Community in the Heart of Alaska Community runs deep here, and it often shows up on the doorstep. Sponsored Content N/A This Way: New local drinks tickle your taste buds Nonalcoholic
- [Eat](https://ediblealaska.ediblecommunities.com/eat/) - Currant Events Currant Events Subscribe Find a Copy Our Latest Stories Smoke, Saffron, Summer : Our Paella Tradition There are meals that feed you, and meals that mark your life. Alaska Oysters The Summer Showstopper You Have to Experience Sponsored Content Secrets of a Cabin Cook Living and cooking in a remote McCarthy cabin has
- [Edible Alaska Eat Drink Local Guide](https://ediblealaska.ediblecommunities.com/edible-alaska-eat-drink-local-guide/) - Subscribe Find a Copy Eat Drink Local Guide We northerners are lucky to live in a place replete with wonderful food and beverage options. You can thank these fine businesses for their support of Edible Alaska and their support of the eaters, drinkers, readers, and thinkers whose care for the home place lands right in
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## Aggregator Pages

- [Who loves shortbread? We love shortbread!](https://ediblealaska.ediblecommunities.com/aggregator_page/recipes-who-loves-shortbread-we-love-shortbread/) - It might be the simplest cookie idea, but that doesn't make it less than marvelous. We love shortbread, that magical 3:2:1 mix of 3 parts flour, 2 parts fat, 1 part sugar that leaves almost endless room for experimentation and augmentation. Change up the flour—or don't use flour at all, you can make shortbread with ground almond "flour." Use oil instead of butter, try out different sweeteners. We think shortbread is the perfect canvas to inspire some baking exploration and creativity. Take these recipes as a starting point, and springboard into your own cookie magic. Just be sure to let us know what you invent.
- [Local Guide Test](https://ediblealaska.ediblecommunities.com/aggregator_page/local-guides-local-guide-test/) - Here is some intro copy, blahLocal Guides are a free benefit of being a print advertiser, but they are also available to Alaska businesses who are not yet advertisers. The annual cost to be part of the local guide is $300 (that's just $25 per month!).
- [Food and Farm Fridays](https://ediblealaska.ediblecommunities.com/aggregator_page/food-thought-food-and-farm-fridays/) - It's going to be a great weekend in Homer! Join us for an amazing line up of speakers, educational seminars, demonstrations, opportunities for community building, and so much more! 2019 Confirmed Speakers: Ben Feldman, Policy Director, Farmers Market Coalition Courtney Long, Program Coordinator, Iowa State University Extension and Outreach/ Local Foods Program
- [Harvesting Alaska](https://ediblealaska.ediblecommunities.com/aggregator_page/harvestingak/) - ► Talkeetna's Flying Squirrel Cafe Specializes in Local Food (on KTVA.com) ► Foraging for Spruce Tips in Cordova (on KTVA.com) ► Chef Laura Cole's High-Concept Alaska Cuisine (on KTVA.com)
- [Edible Alaska Videos](https://ediblealaska.ediblecommunities.com/aggregator_page/videos/)
- [What's Fresh - Season by Season](https://ediblealaska.ediblecommunities.com/aggregator_page/whats-fresh/) - Looking for the freshest foods Alaska has to offer right now? Edible Alaska has you covered with these guides to help you eat local throughout the year.
- [Main Ingredient](https://ediblealaska.ediblecommunities.com/aggregator_page/main-ingredient/) - The Edible Alaska column that inspires you to get cooking with everyday foods and interesting oddities.
- [DISH](https://ediblealaska.ediblecommunities.com/aggregator_page/food-thought-dish/) - Edible Alaska sits down to talk food and culture with writers, growers, chefs, and inspiring people in the food system. It's time to DISH.
- [One for the Road](https://ediblealaska.ediblecommunities.com/aggregator_page/one-for-the-road/) - One for the Road looks at the culinary world through a moving lens — ideas on camp cooking, roadside eateries, food-themed souvenirs, and travel topics. We're sharing travel stories and tips from Alaska and beyond.
- [The Great British Blog-Along](https://ediblealaska.ediblecommunities.com/aggregator_page/great-british-blog-along/) - Join Jessica Stugelmayer as she takes on every technical challenge from Season 4 of the Great British Baking Show on PBS. Prepare for everything to go completely (and hilariously) wrong.

## Guides

- [Alaskans Own](https://ediblealaska.ediblecommunities.com/guide/alaskans-own/)
- [Farm Loop Coffee](https://ediblealaska.ediblecommunities.com/guide/farm-loop-coffee/)
- [The Classic Cook](https://ediblealaska.ediblecommunities.com/guide/the-classic-cook/)
- [Ursa Major Distilling](https://ediblealaska.ediblecommunities.com/guide/ursa-major-distilling/)
- [Metro Cooks](https://ediblealaska.ediblecommunities.com/guide/metro-cooks/)
- [Blue Market AK](https://ediblealaska.ediblecommunities.com/guide/blue-market-ak/)
- [Double Shovel Cider Co.](https://ediblealaska.ediblecommunities.com/guide/guide-double-shovel-cider-co/) - The first and largest micro-cidery in Alaska. Specializing in innovative dry ciders using only the finest apples, yeast, hops, fruits, herbs, spices, and barrels with NEVER ADDED SUGAR. Offering cans, bottles, and growlers with rotating food trucks outside every day. Swing by for a flight or a pint and enjoy our patio with your fiends and family. At Double Shovel, we LOVE cider... and we want you to love cider, too! Two locations: 1) Midtown Anchorage Tap Room and Production Facility; & 2) Downtown at the Anchorage Cider House.
- [Turkish Delight](https://ediblealaska.ediblecommunities.com/guide/turkish-delight/)
- [The Great Alaskan Bowl Company](https://ediblealaska.ediblecommunities.com/guide/the-great-alaskan-bowl-company/)
- [Alyeska Resort](https://ediblealaska.ediblecommunities.com/guide/alyeska-resort/)
- [Wild Scoops](https://ediblealaska.ediblecommunities.com/guide/wild-scoops/)
- [The Whale's Tale](https://ediblealaska.ediblecommunities.com/guide/the-whales-tale/)
- [Camp Denali](https://ediblealaska.ediblecommunities.com/guide/camp-denali/)
- [Alaska Mill & Feed](https://ediblealaska.ediblecommunities.com/guide/alaska-mill-feed/)
- [La Bodega](https://ediblealaska.ediblecommunities.com/guide/la-bodega/)
- [Middle Way Cafe](https://ediblealaska.ediblecommunities.com/guide/middle-way-cafe/)
- [Bear Tooth Theatrepub & Grill](https://ediblealaska.ediblecommunities.com/guide/bear-tooth-theatrepub-grill/)
- [MoMo's Bakery](https://ediblealaska.ediblecommunities.com/guide/momos-bakery/)
- [Hearth Artisan Pizza](https://ediblealaska.ediblecommunities.com/guide/hearth-artisan-pizza/)
- [The Roaming Root Cellar](https://ediblealaska.ediblecommunities.com/guide/the-roaming-root-cellar/)
- [Double Shovel Cider Company - Kodiak](https://ediblealaska.ediblecommunities.com/guide/double-shovel-cider-company/)
- [Mountain Market](https://ediblealaska.ediblecommunities.com/guide/mountain-market/)
- [Alaska Birch Syrup & Wild Harvest Products](https://ediblealaska.ediblecommunities.com/guide/alaska-birch-syrup-wild-harvest-products/)
- [Flying Squirrel Bakery & Cafe](https://ediblealaska.ediblecommunities.com/guide/flying-squirrel-bakery-cafe/)
- [Whistle Hill](https://ediblealaska.ediblecommunities.com/guide/whistle-hill/)
- [Kenai Feed & Supply](https://ediblealaska.ediblecommunities.com/guide/kenai-feed-supply/)
- [The Highliner Restaurant](https://ediblealaska.ediblecommunities.com/guide/the-highliner-restaurant/)
- [Rainbow Foods](https://ediblealaska.ediblecommunities.com/guide/rainbow-foods/)
- [The Kannery](https://ediblealaska.ediblecommunities.com/guide/the-kannery/)
- [Two Sisters Bakery](https://ediblealaska.ediblecommunities.com/guide/two-sisters-bakery/)
- [Amalga Distillery](https://ediblealaska.ediblecommunities.com/guide/amalga-distillery-2/)
- [Harbor Tea and Spice](https://ediblealaska.ediblecommunities.com/guide/harbor-tea-and-spice/)
- [Rogue's Garden](https://ediblealaska.ediblecommunities.com/guide/rogues-garden/)
- [Heavy Weather Fish Co.](https://ediblealaska.ediblecommunities.com/guide/heavy-weather-fish-co/)
- [Lady Gray](https://ediblealaska.ediblecommunities.com/guide/lady-gray/)
- [Double Shovel Cider Company - Anchorage](https://ediblealaska.ediblecommunities.com/guide/double-shovel-cider-company-anchorage/)
- [Alaska Wild Harvest](https://ediblealaska.ediblecommunities.com/guide/guide-alaska-wild-harvest/) - When Dulce and Michael East started Kahiltna Birchworks—their birch syrup business—30 years ago, they had no syrup making experience, just a desire to live on their homestead in the Alaskan wilderness and make a living off the land. Surrounded by birch trees in Alaska's boreal forest, it made sense to tap into this abundant resource. It was a steep learning curve, but the Easts have successfully pioneered the birch syrup industry in Alaska and beyond and are currently the world's largest birch syrup producer. 
- [Copper Valley Fish Collective](https://ediblealaska.ediblecommunities.com/guide/guide-copper-valley-fish-collective/) - Copper Valley Fish Collective is a small fishing operation out of Cordova, Alaska, run by Micah Hahn and Ben Tietge. They operate as a Community Supported Fishery (CSF) distributing their Copper River salmon as “fill your freezer” shares and smoked products for your pantry. Place orders for a share of their season’s catch in their
- [Maverick Charters](https://ediblealaska.ediblecommunities.com/guide/guide-maverick-charters/) - Maverick Charters is a family owned and operated charter fishing business in beautiful Homer, Alaska. They provide exciting, memorable fishing experiences and amazing wildlife viewing. Whether fishing for halibut, rockfish, or salmon on one of their four boats or riding along to watch the whales, puffins, and otters play in Kachemak Bay, you will have a great time with their experienced captains and friendly crew. Putting you in direct contact with your food source and helping you to put delicious, healthy wild Alaska seafood in your freezer is their passion. Your catch will be filleted by their crew and they can facilitate the freezing and shipping of your fish, too. We offer trips suitable for anyone, from families to the experienced angler. 
- [Fresh365](https://ediblealaska.ediblecommunities.com/guide/guide-fresh365/) -  
- [Addie Camp](https://ediblealaska.ediblecommunities.com/guide/guide-addie-camp/) - Addie Camp offers one of Soldotna’s newest dining experiences, the chance to eat with aboard a 1913 wooden rail car, or enjoy their “choo choo with a view” from our second story dining space. Addie Camp, named after a mining camp in South Dakota, opened in December 2018, and features fresh, locally-sourced ingredients year-round, including produce from the onsite hydroponic farm. Their young, passionate chefs have created a unique menu specializing in fresh fish and local oysters, homemade pasta and bread, and dishes made from scratch with a contemporary flair.
- [brew@602](https://ediblealaska.ediblecommunities.com/guide/brew602/) - Cresting the hill on the edge of Soldotna, glance up and you’ll see a retired Alaska Railroad passenger car proudly sitting on rails. Welcome to brew@602, which offers exceptional locally-roasted coffee from SteamDot and a selection of homemade sweet and savory Belgium waffles made from scratch. This family-run business opened its doors to adventurous passengers
- [Alaska Small Business Development Center](https://ediblealaska.ediblecommunities.com/guide/guide-alaska-small-business-development-center/) - The Alaska Small Business Development Center (Alaska SBDC) provides resources, advice, and assistance that help small businesses grow and create measurable economic impact throughout Alaska via its expanding online resources and business management expertise. Experienced business advisors and experts provide assistance through on-site and/or online interactions and training, and at no cost to clients. The impact of Coronavirus disease (COVID-19) on Alaskan communities and businesses is changing daily. The Alaska SBDC is here to support and prepare small businesses in the days, weeks, and months to come. At the Alaska SBDC COVID-19 Resource Center (aksbdc.org/covid19), you will find guidance, updates, and resources to help adapt in an unpredictable situation. No other program offers the same reach, resources, or opportunities to create an impact to businesses at every stage of development. Alaska SBDC is here to help.
- [Alaska Farmers Market Association](https://ediblealaska.ediblecommunities.com/guide/guide-afma/) - Alaska Farmers Market Association supports and promotes vibrant and sustainable farmers markets throughout Alaska. Farmers markets have experienced a renaissance throughout the nation, and have begun to spring up all over Alaska. While our short growing season and cold climate offers many challenges to our farmers, farmers markets are thriving across the state. In 2005, the Division of Agriculture listed 13 markets throughout Alaska. In 2014, that number grew to 37, and in 2019, there were 50 with more in planning stages. Farmers markets are good for farmers and good for the communities they serve. For farmers, farmers markets provide a place to reconnect with consumers and capture retail dollars for their fresh, high-quality products. For communities, farmers markets are family-friendly, community-building events that bring neighbors together, attract retail activity to surrounding businesses, create forums for civic education and involvement, and provide direct access to Alaska’s agricultural bounty. Farmers markets are adapting to social distancing mandates, including special shopping times for seniors and at risk populations. Check individual market listings for more information.
- [The Folk School](https://ediblealaska.ediblecommunities.com/guide/guide-folk-school/) - The Folk School of Fairbanks is a 501(c)3 nonprofit organization that offers year round classes and programs in a wide variety of hands-on disciplines. Their mission is to perpetuate the joy of hands-on learning. Classes include music, woodworking, outdoor and survival skills, crafts, working with birch bark and other natural materials, cooking, food preservation, basket weaving, fiber arts, blacksmithing, boat building, visual arts, log construction, and much more. Their premier program, Week in the Woods, is an immersion experience into the boreal forest with talented instructors from many disciplines.
- [FRESH](https://ediblealaska.ediblecommunities.com/guide/guide-fresh/) - The Food Research, Enterprise, and Sustainability Hub (FRESH) was created to better connect existing food systems resources and to make introductions! In addition to helping you expand your network, FRESH can help in other ways. FRESH supports a wide variety of food systems research, education, consulting, event support, and networking services. These include but are not limited to grant writing and funding assistance, community food systems mapping, program evaluation, food business expertise, curriculum development, event management, and facilitation services.
- [A Rogue's Garden](https://ediblealaska.ediblecommunities.com/guide/guide-rogues-garden/) - Proudly serving the community of Valdez, Alaska since 1990, A Rogue's Garden offers a full line of natural foods as well as quality housewares, gifts, books, and cards. They feature an organic espresso and smoothie bar, gourmet deli items, freshly baked pastries, and house made soups, breads, and sandwiches. Store Hours: 9AM–6PM Monday–Friday, 9AM–5PM Saturday, closed Sunday (907) 835-5880
- [Alaska Botanical Garden](https://ediblealaska.ediblecommunities.com/guide/guide-alaska-botanical-garden/) - Alaska Botanical Garden is an independent nonprofit living museum. Their mission is to showcase the beauty and value of Alaska's gardens and natural areas through science, education, and recreation using organic and sustainable practices. Check the website for expert interviews, art projects, and webinars! Don't miss their annual Plant Sale, taking place online in May. Hours: 9AM–7PM, May–August (907) 770-3692
- [You Say Tomato](https://ediblealaska.ediblecommunities.com/guide/guide-you-say-tomato/) - You Say Tomato is an established year-round natural and specialty market in Skagway, Alaska. The store offers a full range of market items, from fresh organic produce and dairy products to homeopathic remedies and natural cleaning supplies. Sign up to receive a weekly bag of organic produce at a savings of 10-15% plus tips, recipes, and store coupons.
- [Amalga Distillery](https://ediblealaska.ediblecommunities.com/guide/amalga-distillery/) - A Spirit Most Adventurous
- [Wood River Farm](https://ediblealaska.ediblecommunities.com/guide/guide-wood-river-farm/) - Wood River Market began as a booth at the local farmers market and then became a well-stocked market in Aleknagik, AK offering both locally grown organic veggies and organic fruits and veggies imported each week from Washington State. Along with produce, Wood River Market offers natural dry groceries barged in from Azure Standard, Espresso coffee by Genesis Coffee Lab, fresh baked pastries, and locally made items. The Market is a family project with many hours and ideas Invested by all, which has made a friendly, warm and inviting destination for our community off the road system.
- [Cynthia Morelli Studio and Back Porch Gallery](https://ediblealaska.ediblecommunities.com/guide/guide-back-porch-gallery/) - The Back Porch Gallery features woodfired sculpture, functional pottery and works on paper made by Cynthia Morelli. Located on the hill above Homer, Alaska, the gallery is the back porch of Cynthia's studio and home. From inside the gallery, you have a view of the anagama style wood kiln where she fires her work. A visit to the Back Porch Gallery offers an intimate glimpse into the creative lifestyle Cynthia and her family have established. Their home and kiln, lovingly designed and built by them, is a blend of Japanese culture and Alaska's natural world, influences you'll find in Cynthia's artwork.

## Recipes

- [Mushroom Puffs with Morel and Cremini Mushrooms](https://ediblealaska.ediblecommunities.com/recipe/mushroom-puffs-with-morel-and-cremini-mushrooms/) - Mushroom Puffs with Morel and Cremini Mushrooms 1 ounce dried morel mushrooms (about 1 cup)2 tablespoons butter1 medium onion, finely chopped2 cloves garlic, minced1 teaspoon dried rosemary8 ounces fresh cremini mushrooms, diced small2 tablespoons flour¼ cup Marsala, white vermouth, or white wine½ cup whipping cream2 (10-inch) sheets frozen all-butter puff pastry (one 1-pound package), thawed
- [Nate’s Paella](https://ediblealaska.ediblecommunities.com/recipe/nates-paella/) - Nate’s Paella 22-inch diameter or larger paella pan, and a fire or burner to support it Olive oil½ pound chicken thighs, sliced into bite-sized pieces, or wings½ pound pork loin, sliced into ½-inch strips½ pound chorizo½ pound chopped pancetta or salt pork2 large onions, diced5–6 peeled garlic clovesOreganoParsley3 large bell peppers, diced6–8 ounces tomato paste1
- [Kir Royale](https://ediblealaska.ediblecommunities.com/recipe/kir-royale/) - Kir Royale 1 tablespoon (½ ounce) crème de cassis (recipe below)4-5 ounces sparkling wine or champagne, well-chilledFOR THE WILD ALASKA CRÈME DE CASSIS2 cups black currants, fresh or frozen, with stems removed1 cup sugar2 cups vodka, brandy, or eau de vie (a French clear brandy)Optional: small strip of lemon zest, 1 whole clove FOR THE
- [Old-Fashioned Banana Pudding Trifle](https://ediblealaska.ediblecommunities.com/recipe/old-fashioned-banana-pudding-trifle/) - Growing up in Alaska, a treat for me often meant Jell-O gelatin or pudding.
- [Spruce-y French 75 Cocktail](https://ediblealaska.ediblecommunities.com/recipe/spruce-y-french-75-cocktail/) - Spruce-y French 75 Cocktail Bright conifer flavors add Northern sparkle to a celebratory French 75. 1 ounce juniper-forward gin½ ounce lemon juice½ ounce spruce tip syrup (recipe below)4 drops Brightwork Spruce Tip Bitters from Port Chilkoot Distillery3 ounces Prosecco or ChampagneLemon twist and sugared spruce tip for garnish (recipe below)FOR THE SPRUCE TIP SYRUP1 cup
- [Salmon Tartare](https://ediblealaska.ediblecommunities.com/recipe/salmon-tartare/) - Salmon Tartare A food safety note: use fish that has been frozen at a temperature of -4° F or below for at least 7 days to destroy any parasites. 1 (8-ounce) boneless salmon fillet, thawed and skinned2 tablespoons rhubarb juice (recipe below)1 tablespoon olive oil2 teaspoons lime juice½ teaspoon crushed juniper berries½ teaspoon kosher salt1
- [Blueberry Dessert Pierogies (Kotzebue)](https://ediblealaska.ediblecommunities.com/recipe/blueberry-dessert-pierogies-kotzebue/) - Blueberry Dessert Pierogies (Kotzebue) FOR THE DOUGH½ cup warm water2 tablespoons whole milk1 tablespoon sour cream1½ tablespoons vegetable oil1 large egg yolk1 teaspoon salt2 cups all-purpose flour, dividedButter for fryingFlaky sea salt for servingFOR THE FILLING2 cups frozen blueberries1 lemon, juiced2 tablespoons sugar, plus more for frying1/3 cup mascarpone1 ounce cream cheese2 teaspoons vanilla bean
- [Beef Stroganoff with Noodles (Denali)](https://ediblealaska.ediblecommunities.com/recipe/beef-stroganoff-with-noodles-denali/) - Beef Stroganoff with Noodles (Denali) I spent my time in Denali outside as often as I could because I knew my level of park access wouldn’t last forever. I planned plenty of backpacking trips, and if the weather looked miserable, I’d be sure to include my splurge food: Mountain House freeze-dried meal pouches. They are
- [Mango Salmon Ceviche (Cordova)](https://ediblealaska.ediblecommunities.com/recipe/mango-salmon-ceviche-cordova/) - Mango Salmon Ceviche (Cordova) It’s been eight years since the first time I tasted this ceviche when Kinsey made it for a girls’ night, and I haven’t stopped thinking about it. The salmon melts in your mouth as the tang from the lime and sweetness from the mango zap your taste buds. I’d never had
- [Dandelion “Honey” (Anchorage)](https://ediblealaska.ediblecommunities.com/recipe/dandelion-honey-anchorage/) - Dandelion “Honey” (Anchorage) As with fireweed jelly, for this recipe, you boil just the dandelion flowers until you’re left with a deliciously herbal golden liquid. I love adding an obscene amount of lemon juice to counter the sugar, and I especially love using the syrup in baking and in my tea. This became an easy
- [Grilled Alaska Oysters with Herbed Compound Butter](https://ediblealaska.ediblecommunities.com/recipe/grilled-alaska-oysters-with-herbed-compound-butter/) - Grilled Alaska Oysters with Herbed Compound Butter OystersHerbed Compound Butter (recipe below)HERBED COMPOUND BUTTER1/2 pound butter at room temp4 cloves garlic, minced fine1/4 cup finely minced fresh herbs such as chives, thyme, marjoram, parsley, sage, rosemary, and basil1/4 teaspoon salt Preheat grill. Shuck oysters and lay on a baking sheet. Try to keep the oyster
- [Roasted Garlic & Artichoke Heart Grilled Salmon Pizza](https://ediblealaska.ediblecommunities.com/recipe/recipes-roasted-garlic-artichoke-heart-grilled-salmon-pizza/) - A pizza for Alaskan summers that seem to scream salmon, firing up the grill, basking in the midnight sun, and visiting with friends old and new.
- [Berry Pudding with Toasted Sourdock Seeds](https://ediblealaska.ediblecommunities.com/recipe/berry-pudding-with-toasted-sourdock-seeds/) - This warm berry pudding highlights the natural sweetness of wild berries and birch syrup, finished with lightly toasted sour dock seeds for a nutty, grounding crunch.
- [Fish Head Soup with Seaweed & Salmon eggs](https://ediblealaska.ediblecommunities.com/recipe/fish-head-soup-with-seaweed-salmon-eggs/) - Fish Head Soup with Seaweed & Salmon Eggs 1 salmon head with tail and fins (carcass)6–8 cups cold waterSea salt, to taste¼–½ cup dried black seaweed, cut into small pieces (loosely packed)Salmon eggs (roe), to preference (I use about 1 skein, gently separated if desired) Make the broth:Rinse the salmon head, tail, and fins thoroughly,
- [Smoked Hooligan Spread](https://ediblealaska.ediblecommunities.com/recipe/smoked-hooligan-spread/) - My take on the famous NYC bagel spread of my East Coast upbringing with an Alaska twist.
- [Modern Haybox Irish Stew](https://ediblealaska.ediblecommunities.com/recipe/modern-haybox-irish-stew/) - Thanks to M.F.K. Fisher
- [Wild and Springy Miso Soup](https://ediblealaska.ediblecommunities.com/recipe/wild-and-springy-miso-soup/) - This recipe is a flexible template rather than a strict formula.
- [Chickweed & Pea Pesto](https://ediblealaska.ediblecommunities.com/recipe/chickweed-pea-pesto/) - A smooth, hearty, protein-rich, vegan spread
- [Lingonberry Chutney](https://ediblealaska.ediblecommunities.com/recipe/lingonberry-chutney/) - A zippy, savory jam like chutney pairs so well with toast.
- [Easy Soda Bread](https://ediblealaska.ediblecommunities.com/recipe/easy-soda-bread/) - I can attest that this simple soda bread has a beautiful crumb, a rich buttery flavor, and makes great toast the day after.
- [Grilled Alaska Oysters with Fiddlehead Compound Butter](https://ediblealaska.ediblecommunities.com/recipe/grilled-alaska-oysters-with-fiddlehead-compound-butter/) - Springtime Alaska oysters are a special treat because cold, slow-growing waters keep them plump, firm, and sweet.
- [Heike Graf’s Mom’s Gedeckter Apfelkuchen](https://ediblealaska.ediblecommunities.com/recipe/heike-grafs-moms-gedeckter-apfelkuchen/) - A best seller
- [Mushroom Triangle Pastries](https://ediblealaska.ediblecommunities.com/recipe/mushroom-triangle-pastries/) - Easy Entertaining with Alaska Flavors
- [Spiced Cacao Liqueur](https://ediblealaska.ediblecommunities.com/recipe/spiced-cacao-liqueur/) - This spiced cacao liqueur is the perfect addition to fall cocktails.
- [Restaurant Fettuccine Alfredo](https://ediblealaska.ediblecommunities.com/recipe/restaurant-fettuccine-alfredo/) - The key with this pretty simple recipe is to watch the heat.
- [Parsley-Powered Hummus](https://ediblealaska.ediblecommunities.com/recipe/parsley-powered-hummus/) - Passion for parsley
- [Buckingham Palace Scones, with Haskaps](https://ediblealaska.ediblecommunities.com/recipe/buckingham-palace-scones-with-haskaps/) - For Lewis Rifkind, whose background is British, and who can’t abide what we over here call scones.
- [Harvest Gin Hot Toddy](https://ediblealaska.ediblecommunities.com/recipe/harvest-gin-hot-toddy/) - At Ursa Major, innovation is as natural as the rhubarb that grows out back.
- [Shallot Mignonette](https://ediblealaska.ediblecommunities.com/recipe/shallot-mignonette/) - A tangy, vinegar-based sauce.
- [Baked Gregs (Alaska Baked Oysters)](https://ediblealaska.ediblecommunities.com/recipe/baked-gregs-alaska-baked-oysters/) - Celebrate the Beauty of Winter with Alaska Oysters
- [Cranberry Brie Bites](https://ediblealaska.ediblecommunities.com/recipe/cranberry-brie-bites/) - Small bites that are perfect for sharing
- [Cranberry Chutney](https://ediblealaska.ediblecommunities.com/recipe/cranberry-chutney/) - Cranberry Chutney 1 cup fresh or frozen lingonberries, bog cranberries, or store-bought cranberries½ red onion, diced1 clove garlic, minced1 tablespoon minced ginger rootJuice and zest of 1 clementine or small orange1/3 cup apple cider vinegar1/3 cup sugar1/3 cup dried cranberries or other dried fruit½ teaspoon cinnamon¼ teaspoon allspice¼ teaspoon cayenne pepper In a small saucepan,
- [Step-by-Step Sourdough Pumpernickel Pretzels](https://ediblealaska.ediblecommunities.com/recipe/step-by-step-sourdough-pumpernickel-pretzels/) - In the North, when the cold sets in and the days grow short, long, slow cooking projects come into their own.
- [Fireweed Jelly](https://ediblealaska.ediblecommunities.com/recipe/fireweed-jelly/) - Each petal from the flower releases itself into our hands.
- [Paniolo’s Last Ride](https://ediblealaska.ediblecommunities.com/recipe/welcome-to-greatland-paniolos-last-ride/) - For those who travel far, return changed, and carry both worlds in a single sip.
- [Country Gravy with Alaska Barley](https://ediblealaska.ediblecommunities.com/recipe/country-gravy-with-alaska-barley/) - Alaska Flour Company barley is grown in Delta Junction and will darken the gravy, adding depth of flavor.
- [1-2-3 Biscuits](https://ediblealaska.ediblecommunities.com/recipe/1-2-3-biscuits/) - These biscuits fluff up to towering heights and then just melt in your mouth.
- [Classic Moose Stew](https://ediblealaska.ediblecommunities.com/recipe/classic-moose-stew/) - Serve with some hearty sourdough bread, pasta, or polenta.
- [Moose Stock](https://ediblealaska.ediblecommunities.com/recipe/moose-stock/) - Use in soups, stews, gravies, sauces, or just enjoy it on its own.
- [Beer and Cheese Dip](https://ediblealaska.ediblecommunities.com/recipe/beer-and-cheese-dip/) - Comes together in 10 minutes; allowing the cook to prep a quick lunch or après-ski snack
- [Spruce Tip Lemon Vinaigrette](https://ediblealaska.ediblecommunities.com/recipe/spruce-tip-lemon-vinaigrette/) - Elevate Your Meal with an Alaska Fresh Salad!
- [Moose Tongue Soup](https://ediblealaska.ediblecommunities.com/recipe/moose-tongue-soup/) - Moose hunting season provides much-needed meat and fat to our daily diet.
- [Homemade Alaska-style Hamburger Helper](https://ediblealaska.ediblecommunities.com/recipe/homemade-alaska-style-hamburger-helper/) - A satisfying, cheap, single-pot meal
- [Watermelon Berry Mezcal Cooler](https://ediblealaska.ediblecommunities.com/recipe/watermelon-berry-mezcal-cooler/) - Watermelon Berry Mezcal Cooler Slightly smoky, slightly sweet, and freshly foraged, this curiously cucumber-tinged cocktail offers requisite summer refreshment in a glass. 1 ounce (about 6) fresh watermelon berries1 teaspoon agave nectar or honey1½ ounces mezcal¾ ounce cranberry juice4 ounces club soda or seltzerSlice of watermelon, cucumber, or lime, for garnish (optional)Fresh mint, for garnish
- [Homemade Ricotta With Honey-Blistered Cherry Tomatoes](https://ediblealaska.ediblecommunities.com/recipe/homemade-ricotta-with-honey-blistered-cherry-tomatoes/) - This recipe for a totally homemade Alaska snack has a kind of homesteader vibe.
- [Halibut Burgers with Juniper Tartar Sauce](https://ediblealaska.ediblecommunities.com/recipe/halibut-burgers-with-juniper-tartar-sauce/) - Halibut Burgers 1 pound halibut meat (look for halibut pieces, sold in 1-pound bags)1 large egg, lightly beaten2 spring onions, minced1 tablespoon dill or fennel, choppedZest from 1 lemon1 teaspoon kosher salt½ teaspoon freshly ground pepper¾ cup breadcrumbs, divided1 tablespoon butter1 tablespoon oilSourdough buns, for servingJuniper Tartar Sauce, for serving (recipe follows) Break apart halibut
- [An Alaska Pizza Party](https://ediblealaska.ediblecommunities.com/recipe/an-alaska-pizza-party/) - One of my favorite ways to bring people together is a pizza party.
- [Pacific Cod, Morel Mushroom, and Coonstripe Shrimp Dish](https://ediblealaska.ediblecommunities.com/recipe/pacific-cod-morel-mushroom-and-coonstripe-shrimp-dish/) - Pacific Cod, Morel Mushroom, and Coonstripe Shrimp Dish 1 pound coonstripe shrimp1 ounce dried morel mushrooms4 (4-ounce) fillets Pacific cod¼ cup olive oil2 tablespoons butter2 cloves garlic, minced1 tablespoon dried tarragon½ cup shrimp shell stock (recipe follows)¾ cup dry white wine1 cup 35 percent cream¼ cup parsley, mincedFor the shrimp shell stock:Shells from 1 pound
- [Fermented Wild Rose and Raspberry Panna Cotta](https://ediblealaska.ediblecommunities.com/recipe/fermented-wild-rose-and-raspberry-panna-cotta/) - This dessert was inspired by a drink: Poppi’s Raspberry Rose Soda.
- [Cardamom Vanilla Caramel Corn](https://ediblealaska.ediblecommunities.com/recipe/recipes-cardamom-vanilla-caramel-corn/) - Cardamom Vanilla Caramel Corn 2 parts butter1 part Full Moon Cardamom and Vanilla syrupPopped corn Combine butter and syrup over low heat and simmer to combine and thicken. The longer you simmer, the more caramelly the sauce will be. Drizzle over popped corn.Full Moon's Cardamom and Vanilla Syrup is available on their website.Originally published in
- [Bobbing for Apples Cocktail](https://ediblealaska.ediblecommunities.com/recipe/recipes-bobbing-apples-cocktail/) - Bobbing for Apples Cocktail 1½ ounces rum infused with Full Moon Apple Bobber Infusion Kit½ ounce Full Moon Cardamom and Vanilla syrup1½–2 ounces freshly pressed apple juice Shake all ingredients in a cocktail shaker with ice, then strain into a cocktail glass filled with fresh ice (can also be made hot.)Full Moon's Apple Bobber infusion
- [Alaska Birch Bomber](https://ediblealaska.ediblecommunities.com/recipe/recipes-alaska-birch-bomber-cocktail/) - Enjoy this Alaska-sourced beverage that will warm those cold nights. This drink tastes just as good without vodka.
- [Mussels with Spring Onions, Sorrel, Cider, and Cream](https://ediblealaska.ediblecommunities.com/recipe/mussels-spring-onions-sorrel-cider-and-cream/) - “When the tide is out, the table is set.” Live by these words and harvest blue mussels down on the tide line this spring. A big pot full of these sweet shellfish in a creamy, cider-y sauce with bacon, garlic, fresh sorrel, thyme and parsley makes the perfect seaside meal. Enjoy with a loaf of
- [Moose Crostata](https://ediblealaska.ediblecommunities.com/recipe/recipes-moose-crostata/) - The basic idea is simple. Pie dough, leeks, squash, and in the original, dark greens. I took my version in a wild direction with ground moose and lingonberries. I imagine this recipe would also be a great way to use up game and squash or mashed sweet potatoes from a holiday meal.
- [Black Currant and Frangipane Galette](https://ediblealaska.ediblecommunities.com/recipe/black-currant-and-frangipane-galette/) - Galettes, or free-form crusts, take a lot of the anxiety out of pie making. The more rustic-looking the crust, the better, and there’s no tricky counter-to-pie plate maneuvering of the dough. This is one of two companion recipes to Michele Genest's Spring 2025 article, "Cooks and Their Kitchens: Mentors, Guides, and Inspirations."
- [New School Old School Salmon Loaf](https://ediblealaska.ediblecommunities.com/recipe/new-school-old-school-salmon-loaf/) - Look in any Alaska community cookbook from the last 100 years and you’re likely going to find certain classics—there’s cranberry “catsup,” donuts, sourdough pancakes, fish pie, and, very commonly, salmon loaf. On the face of it, it sounds retro, like from another era of taste buds—something you might see served with a savory Jell-O salad
- [Solstice Sour](https://ediblealaska.ediblecommunities.com/recipe/recipes-solstice-sour/) - Solstice Sour 1½ ounces Amalga Distillery’s Blueberry Gin aged in port casks½ ounce lemon juice½ ounce limoncello (Caravella or homemade—I love chef Giada De Laurentiis’ recipe, which is available online)½ ounce Italicus Bergamot Liqueur¾ ounce (or 1¼ ounces if not using Blueberry Gin) Homemade Blueberry Liqueur (recipe above)2 tablespoons aquafaba (chickpea water, drained from a
- [Raddest Spring Plant · Roasted Spring Radishes with Green Romesco](https://ediblealaska.ediblecommunities.com/recipe/roasted-spring-radishes-green-romesco/) - Radishes are one of the first plants I can harvest from my garden each season. If I plant seeds as soon as the ground thaws and keep them under cover, I can enjoy them in as little as a month. I welcome their sharp, spicy crunch, but roasting radishes brings out their sweet earthiness. There
- [Spring Vibes for Breakfast · No Egg Sourdough Spruce Tip Pancakes](https://ediblealaska.ediblecommunities.com/recipe/spring-vibes-breakfast-no-egg-sourdough-spruce-tip-pancakes/) - It’s an open secret that All. Things. Sourdough. is a way of life for countless Alaskans. Some of us have starter going back generations. Others got into baking bread as a tasty new hobby during 2020. No matter how long you’ve been in the sourdough club, two things likely ring true: 1) Your loaves are
- [Lingonberry Maple Compote](https://ediblealaska.ediblecommunities.com/recipe/lingonberry-maple-compote/) - Lingonberry Maple Compote 2 cups frozen or fresh lingonberries¼ cup maple syrup (or more to taste)2 tablespoons water1/8 teaspoon ground nutmegBarely 1 pinch kosher salt1 tablespoon orange or lemon juice Bring the lingonberries, maple syrup, water, nutmeg, and salt to a boil in a medium saucepan. Lower to a simmer, and cook uncovered, stirring occasionally,
- [Haskap or Cranberry Olive Tapenade](https://ediblealaska.ediblecommunities.com/recipe/haskap-or-cranberry-olive-tapenade/) - This is one of two companion recipes from Michele Genest's Spring 2025 story, "Cooks and Their Kitchens, a profile of Lin Fabio." Haskap or Cranberry Olive Tapenade 2 cloves garlic1½ cups pitted Kalamata olives½ cup dried cranberries or haskap berries1 teaspoon dried thyme2 teaspoons fresh rosemary (chopped)1 tablespoon lemon juice¼ cup good olive oilSalt and
- [Citrus Spot Prawns & Sesame Cabbage Salad](https://ediblealaska.ediblecommunities.com/recipe/recipes-citrus-spot-prawns-sesame-cabbage-salad/) - Citrus Spot Prawns & Sesame Cabbage Salad Fried Garlic½ cup sesame oil10 Alaska Grown garlic cloves, thinly sliced½ cup canola, corn or grapeseed oilCabbage Salad1 small head Alaska Grown purple cabbage (about 1 pound)1 small head Alaska Grown green cabbage (about 1 pound)1 to 2 teaspoons kosher salt, to tasteJuice of 2 limes1 pint Alaska
- [Pickled Salmon](https://ediblealaska.ediblecommunities.com/recipe/recipes-pickled-salmon/) - Pickling is a traditional way Alaskans preserve their seasonal harvest and enjoy summer’s abundance in colder months. In False Pass—the village near our family’s homestead—villagers salted silver salmon they harvested each fall to trade the cannery store for groceries over the winter. Jars of pickled fish were also made from the salted fish and traded around the community for smoked salmon, a halibut fillet, or a piece of caribou meat. We love pickling hearty chunks of salmon and succulent onion slices in a method similar to the pickled herring that is common to Scandinavian coastal cuisine. This recipe can be prepared with fresh fish or salmon from your freezer and enjoyed with sesame crackers or straight from the jar.
- [Octopus Patties](https://ediblealaska.ediblecommunities.com/recipe/recipes-octopus-patties/) - When the tide is out, the table is set; this is a truth many Alaskans live by. In western Alaska, octopus are traditionally harvested at low tide and brought home to cook into tender patties, crispy like crab cakes but a little bouncier on your tongue. Many mornings of our childhood we set out to the shore with a five-gallon bucket, to slip and slide over the seaweed in our rubber boots, hunting for the sight of a bright orange tentacle curled under a large rock. It was always a rare and special treat to bring an octopus home to eat. This recipe is from Anna Hoblet from False Pass, whose family has subsisted off the land and sea of the Aleutian Islands for many generations.
- [Creamy Dreamy Chickweed Machine-Y Spread](https://ediblealaska.ediblecommunities.com/recipe/recipes-chickweed-spread/) - Power up your snacks with this nutrient-packed umami spread for crackers, sandwiches, pasta, and more.
- [Chickweed Pesto](https://ediblealaska.ediblecommunities.com/recipe/recipes-chickweed-pesto/) - Frugal Forager’s Chickweed Pesto This pesto-ish formula skips cheese and uses whatever nuts you have on hand.
- [Bear Bourguignon](https://ediblealaska.ediblecommunities.com/recipe/recipes-bear-bourguignon/) - The trick to cooking delicious bear is to use a slow and moist cooking method that builds flavors throughout the cooking of the dish. Start this hearty meal early and take the rest of the day off - this dinner cooks itself. Shoulder or roast is best for this dish as tougher cuts break down through moist heat cooking.
- [Alaska Seafood Macaroni and Cheese](https://ediblealaska.ediblecommunities.com/recipe/recipes-alaska-seafood-macaroni-and-cheese/) - This delicious version of macaroni and cheese makes a little seafood go a long way. Kids will love this take on one of their favorite dishes, but this version is grown-up enough that you can feature it at your next dinner party. Your guests will love you for serving comfort food and you’ll appreciate the timesaving approach of this make-ahead masterpiece.
- [Savory Breakfast Strata](https://ediblealaska.ediblecommunities.com/recipe/recipes-savory-breakfast-strata/) - This is one of those go-to recipes to have on-hand for last-minute guests, spur-of-the-moment brunches, or sleepy holiday mornings. Frozen vegetables help keep the workload down but feel free to substitute your favorite blend. You can also mix and match your favorite cheeses and meats or add smoked fish. If possible, it’s best to make this a day ahead, then keep refrigerated until ready to bake. Serve with a green salad or a fresh fruit salad.
- [Dungeness Crab and Corn Chowder](https://ediblealaska.ediblecommunities.com/recipe/recipes-dungeness-crab-and-corn-chowder/) - I am a year-round lover of soup, even on the hottest of summer days. Crab and corn is one of my favorite combinations, complementing each other, creating layer upon layer of savory flavors.
- [Super Salad Dressing](https://ediblealaska.ediblecommunities.com/recipe/recipes-super-salad-dressing/) - This easy recipe is a great way to get kids involved in meal prep. It is from Erin Kirkland’s mother, and was written on an index card and stored in an old file box.
- [Kick the Can Ice Cream](https://ediblealaska.ediblecommunities.com/recipe/recipes-kick-can-ice-cream/) - Kick the Can Ice Cream 1 cup milk (can use lowfat, fat-free, or flavored)1 cup whipping cream½ cup sugar1 teaspoon vanilla extractIceRock saltLarge and small cans with lids (like coffee cans, cleaned)Duct tape Pour milk, cream, sugar and vanilla into small can. Cover the can and duct tape well. Shake the can to mix. Put
- [Strawberry Shortcake](https://ediblealaska.ediblecommunities.com/recipe/recipes-strawberry-shortcake-1/) - Cookbook author Jessica Robinson shares this classic recipe, rooted in fond memories of family berry picking outings as a child.
- [Pan-seared Alaska Black Cod with Kale and Wild Mushrooms](https://ediblealaska.ediblecommunities.com/recipe/recipes-pan-seared-alaska-black-cod-kale-and-wild-mushrooms-0/) - Born and raised in Juneau, Chef Lionel Uddipa brings his creativity to the kitchen as Chef de Cuisine of SALT. He features Alaska black cod in this elegant but simple preparation. Perfect for a weeknight supper, the richness of the black cod pairs nicely with two of our favorite fall ingredients—kale and wild mushrooms.
- [Spicy Kale and Bacon Gochujang Pancakes Jangddeok](https://ediblealaska.ediblecommunities.com/recipe/recipes-spicy-kale-and-bacon-gochujang-pancakes-jangddeok/) - Jangddeok are savory pancakes sassed up with luscious gochujang paste folded into the batter. We use bacon in place of ground pork; aside from the fact that it makes almost everything delicious, bacon is sometimes easier to have on hand than the traditional fresh ground pork. As for the batter consistency, think more of a fritter batter, chunky with ingredients and a barely there binder. As the kale cooks down, it will become more of a flat, crispy pancake. Gochujang, a hot pepper paste, is available online and in some local groceries.
- [Glühwein](https://ediblealaska.ediblecommunities.com/recipe/recipes-gl-hwein/) - This classic goes by many names. In Swedish, it’s glögg — the pronunciation sounds like “glug.” The German name glühwein directly translates to “glow wine.” (Need we say more?) Perfect for apres-ski!
- [Russian Pirok](https://ediblealaska.ediblecommunities.com/recipe/recipes-russian-pirok/) - Pirok, a pastry covered casserole layered with root vegetables like rutabega, carrots and onions, rice, bacon, and salted or canned salmon is almost required in Kodiak, Alaska, at weddings, funerals, birthdays, and especially on Russian New Year, January 14. These deep dish pies arrived (along with flour) in Alaska with Russian fur traders and adventurers in the 1700s. Supply ships were scarce. As the dried meat the Russians carried with them ran out it was difficult to replace, so plentiful wild salmon joined the stores of long-lasting root vegetables, rice, and salted pork. In substituting fresh and salted salmon for the meat in the deep dish pie recipes, salmon pirok became a tradition of its own continuing for over 200 years. Pirok remained popular for the same reasons it endured on the Russian frontier. Almost everyone in Alaska has access to wild salmon. The other ingredients store well through the winter, and the flavors meld together into a satisfying comfort food. Although you can find many variations on Pirok, I used a recipe from Celeste Omlid, of Chip Cove Fish Site in Moser Bay, here. She is one of the finest natural cooks I have known - every dish perfectly seasoned. Yields a 10-inch pie pan, 6 - 8 servings. Double this recipe for a crowd and bake in a 9 x 13 pan. 
- [Apple Cider Pecan Sticky Buns](https://ediblealaska.ediblecommunities.com/recipe/recipes-apple-cider-pecan-sticky-buns/) - A good rule of thumb when purchasing apples for cider making: 10 to 12 pounds of apples will yield approximately 1 gallon of cider, coincidentally the amount needed to make the final tried, tested, and triumphantly approved apple cider pecan sticky buns I craved…
- [Creamy Dill Salmon Turnovers](https://ediblealaska.ediblecommunities.com/recipe/recipes-creamy-dill-salmon-turnovers/) - Although any species of salmon performs excellently in these turnovers, my personal favorite is chum. Chum salmon’s mild flavor shines when paired with creamy dill sauce and tangy, sharp cheddar. These turnovers can be made ahead, frozen, and then baked. Or you can pre-bake them and reheat in your oven (or your hot dogger).
- [Bison Kofte with Tahini Yogurt Sauce](https://ediblealaska.ediblecommunities.com/recipe/recipes-bison-kofte-tahini-yogurt-sauce/) - I love mini-meatballs, but I am always looking for a twist on the ol’ favorite. Enter, köfte! Enjoy these savory treats as an appetizer or a meal. Variations of köfte are popular in Turkey, the Middle East, India, eastern Europe and parts of Asia — sometimes cooked on a stick, sometimes enjoyed more like meatballs. Of course, we want you to try this recipe with some locally raised bison, but it works with ground beef, venison, moose, elk or really any meat (you can even find shrimp and fish köfte in some cultures). Serve with tasty tahini sauce, a side of white bean salad, tabouli, and some warm pita. 
- [Radish Greens Chimichurri](https://ediblealaska.ediblecommunities.com/recipe/recipes-radish-greens-chimichurri/) - This chimichurri is a versatile sauce that is great over grilled meats but also adds a flavor punch when tossed with roasted veggies. My version is a zero-waste recipe that swaps out the parsley to make the most of in-season spicy radish greens, using their bite to complement the heat of jalapeno and the fresh cilantro.
- [Braised Red Cabbage and Rhubarb](https://ediblealaska.ediblecommunities.com/recipe/recipes-braised-red-cabbage-and-rhubarb/) - We’re replacing apples with rhubarb in this easy take on a traditional braised red cabbage. A balance of sweet and sour keeps this dish light enough for summer dining. Use it to top sausages at your next cookout or enjoy it paired with a grilled pork chop. It also freezes really well making it a great way to capture summer's flavors to enjoy in fall or winter. 
- [All Day Egg Salad](https://ediblealaska.ediblecommunities.com/recipe/recipes-all-day-egg-salad/) - All Day Egg Salad Serves 4 The addition of bacon turns this into a slightly more robust version of a traditional egg salad that you can truly enjoy all day - breakfast, lunch, or dinner. If you don’t have a jar of the Alaska Salt Co.’s Salt & Vinegar blend on hand you can substitute a 1/2 teaspoon of regular salt and a teaspoon of apple cider vinegar. If you happen to have some smoked salmon on hand, you can add that instead of (or in addition too) the bacon.
- [Mashed Parsnips with Crème Fraîche](https://ediblealaska.ediblecommunities.com/recipe/recipes-mashed-parsnips-cr-me-fra-che/) - This is a super easy side dish that makes a great alternative to mashed potatoes. The crème fraîche adds a slightly tangy flavor and a nice richness to the dish. And here's a time saver--if you give your parsnips a good scrub there's no need to peel them. Like many vegetables, the skin of the parsnip contains valuable nutrients. 
- [Your Kids Will Love This Fun Holiday Activity](https://ediblealaska.ediblecommunities.com/recipe/recipes-your-kids-will-love-fun-holiday-activity/) - Hands-on fun for the whole family Hey kids, here’s an easy way to help get ready for a holiday party or just add some fun to dinner this winter! All you need are some fresh flour tortillas, your favorite holiday cookie cutters, and a parent or guardian’s permission to use the oven.
- [Corn and Green Chile Pudding](https://ediblealaska.ediblecommunities.com/recipe/recipes-corn-and-green-chile-pudding-0/) - We’ve been enjoying making a recipe for custardy apple squares from The Splendid Table lately. They remind us of the heavenly corn pudding served up at 12 Bones in Asheville, North Carolina. I’m not going to lie - I don’t go to 12 Bones for the BBQ, I go for the corn pudding. Not quite cornbread, not quite a “pudding”. Like the custardy apple squares, this recipe is a slightly unique approach to traditional ingredients and yields a Thanksgiving-worthy side dish that everyone will love. It’s slightly sweet and softly filling. We like hot green chiles in ours, but feel free to use mild.
- [Herring Egg Salad](https://ediblealaska.ediblecommunities.com/recipe/recipes-herring-egg-salad/) - Herring Egg Salad Raw fresh herring eggs (or thawed, previously frozen eggs) broken up into bite-sized chunksIceberg lettuce, torn for saladChopped tomatoesChopped green onionFrozen peas, thawedMayonnaiseSalt and pepper to tasteFresh dill, to garnish Combine iceberg lettuce, tomatoes, green onion, and peas. Gently stir in chunks of herring eggs. Mix in mayonnaise as dressing to taste
- [“Pickled” Herring Eggs](https://ediblealaska.ediblecommunities.com/recipe/recipes-pickled-herring-eggs/) - “Pickled” Herring Eggs Mix equal parts soy sauce and cider vinegar. Pour mixture over cleaned raw or thawed previously frozen herring eggs. Serve immediately or store covered in refrigerator.
- [Granny's Famous Chocolate Chip Cookies](https://ediblealaska.ediblecommunities.com/recipe/recipes-grannys-famous-chocolate-chip-cookies/) - Eleanor “Granny” Claus adapted this classic recipe for chocolate cookies to meet the needs of hungry backcountry adventurers. The oats give these cookies staying power and keep them moist. Don’t eat too many unless you’ve got a calorie burning hike planned! 
- [Miso Udon With Wild Alaska Salmon Meatballs ](https://ediblealaska.ediblecommunities.com/recipe/recipes-miso-udon-wild-alaska-salmon-meatballs/) - Miso paste, a staple of traditional Japanese cooking, is high in protien and vitamins. The slight nutty sweetness of miso pairs perfectly with flaky wild salmon meatballs in this aromatic soup. Garnish with optional jalapeños to add a bt of a spicy kick.
- [Wild Salmon Lettuce Wraps](https://ediblealaska.ediblecommunities.com/recipe/recipes-wild-salmon-lettuce-wraps/) - Since becoming a mother a few years ago, I've learned to appreciate simple meal prep. Having an assortment of vegetables ready makes it easy to throw together healthy, flavorful meals. This is a basic recipe for colorful Vietnamese-style lettuce wraps that everyone can assemble according to their preference. My toddler loves peanut sauce and extra cucumber, and I like dipping mine in nuoc cham. My husband is one of those cilantro-sensitive individuals, so he leaves the cilantro off of his. Feel free to change up the vegetables according to what's available. Pick a sauce depending on your mood (salsas, vinaigrettes and creamy dressings are all good) and play with different wrappers, if you like. Rice paper, tortillas — and my son's new favorite, nori — are all great options. Adventurous, healthy eating doesn't have to be complicated or time-consuming.
- [Miso King Head Broth](https://ediblealaska.ediblecommunities.com/recipe/recipes-miso-king-head-broth/) - Once a salmon has been fully filleted and scraped clean of meat, the bones, fins, and head still hold potential for exquisite, calcium-rich flavor. This recipe is flexible and can be easily adapted to include your favorite herbs. Once the stock is fully simmered to your desired taste, it can be stored in the fridge for up to 2 weeks and in the freezer for up to 8 months, letting you enjoy a nutritious taste of spring all year long.
- [Diane's Sweet Chili Salmon Patties](https://ediblealaska.ediblecommunities.com/recipe/recipes-dianes-sweet-chili-salmon-patties/) - Even the most expert fish fillet job leaves a bit of salmon meat behind on the spine and ribs. Salvaging this precious, bright red protein is easy, and will provide you with plenty of “ground” salmon to use later for your favorite salmon burger or meatball recipes. To scrape, simply take a metal spoon along with you to the fish cleaning station and run it along the salmon’s spine from tail to head. Store in a freezer bag for future use. 
- [Nutty Oat Shortbread](https://ediblealaska.ediblecommunities.com/recipe/recipes-nutty-oat-shortbread/) - This oat shortbread is gluten free and has a special Alaska touch with birch syrup sweetener. Read about birch syrup in "Birch, Birch, Everywhere," a story by Bree Kessler from our Spring 2020 issue.
- [Pickled Green Tomatoes](https://ediblealaska.ediblecommunities.com/recipe/recipes-pickled-green-tomatoes-0/) - Adapted and used with permission from Preserving Italy by Domenica Marchetti
- [Lingonberry-Lacquered Coho Salmon with Cajun Alaska Barley Couscous](https://ediblealaska.ediblecommunities.com/recipe/recipes-lingonberry-salmon/) - This recipe showcases some of the prominent wild foods of Alaska’s autumn season, while bringing some heat to the cooler months of the year. I served this dish as a course for a special collaborative dinner event at the Rustic Goat in Anchorage. I chose to lacquer brilliant coho salmon fillets with a glaze of lingonberries and Alaska Birch Syrup, cooked down with some Cajun spice to balance the sweetness. Alaska Flour Company barley couscous also gets a Southern dress-up to something akin to dirty rice with hearty wild mushrooms. Some Alaska ingredients can be substituted if unavailable. Use what you have.
- [Port Chilkoot Sazerac Spice Cake](https://ediblealaska.ediblecommunities.com/recipe/recipes-port-chilkoot-sazerac-spice-cake/) - This cake is a marriage between a cozy, booze-soaked spice cake and one of my all-time favorite cocktails. The strong character of Port Chilkoot Distillery’s Wrack Line Rye is the perfect complement to the warming spices of the cake. Bonus points if you pair with a sazerac (using Port Chilkoot Distillery’s Green Siren Absinthe, naturally).
- [Brussels and Bone Panna Cotta](https://ediblealaska.ediblecommunities.com/recipe/recipes-brussels-and-bone-panna-cotta/) - Recipe by Beau Schooler of In Bocca al Lupo in Juneau. Whiskey and salad? Beau Schooler thinks so. This adventurous salad features shaved raw Brussels sprouts and a luxurious panna cotta with some meaty undertones in the dressing. It takes some advanced planning. Make the panna cotta and soak your marrow bones the day before you plan to serve it.
- [Wild Pesto Chicken](https://ediblealaska.ediblecommunities.com/recipe/recipes-wild-pesto-chicken/) - False lily of the valley, also known as deer heart greens, carpets the forest edge and can be found in abundance in springtime. Tastiest when its leaves are young, this green makes a great addition to scrambled eggs or salads. Add sparingly to dishes because of the prominent peppery flavor.
- [Horsetail Herbed Iced Tea](https://ediblealaska.ediblecommunities.com/recipe/recipes-horsetail-herbed-iced-tea/) - Horsetail can be found in early spring in moist marshy areas as well as forests. High in silica and nicknamed “Athlete’s tea,” the plant helps reduce inflammation and strengthen bones, hair, and nails. I included this plant because it is highly abundant and easy to identify.
- [Charcoal-Grilled Miso Halibut](https://ediblealaska.ediblecommunities.com/recipe/recipes-charcoal-grilled-miso-halibut/) - Charcoal-Grilled Miso Halibut 3 tablespoons miso paste½ teaspoon turmeric½ teaspoon smoked paprika½ teaspoon granulated garlic1 tablespoon brown sugarWater2 fillets halibut, about 5 ounces each, skin onOlive oilAluminum foil for the grill Mix together the first 5 ingredients with just enough water to make a fairly thick marinade—about the consistency of ketchup. Pour the marinade into
- [Pork and Beef Lumpia](https://ediblealaska.ediblecommunities.com/recipe/recipes-pork-and-beef-lumpia/) - Pork and Beef Lumpia ½ pound ground pork½ pound ground beef½ cup (lots) garlic, crushed1 tablespoon garlic powder1 cup carrots, minced½ onion, chopped1 cup celery, chopped like onions3 tablespoons ground black pepper, added as needed¼ cup soy sauce, added as neededLumpia wrappers (spring roll wrappers)1 egg, beatenOil for frying In a large bowl, mix ground
- [Pinakbet](https://ediblealaska.ediblecommunities.com/recipe/recipes-pinakbet/) - Pinakbet ¼ cup olive oil1/8 cup garlic, minced1/8 cup onions, chopped1 tablespoon patis (fish sauce)15 large prawns or ½ pound ground pork½ small yellow squash½ pound string beans1 large bitter melon10 pieces okra2 medium long (not round) eggplants½ cup lima beans2 large tomatoes½ cup water, plus more as desired Sauté minced garlic and chopped onions
- [Quinoa Power Bowl](https://ediblealaska.ediblecommunities.com/recipe/recipes-quinoa-power-bowl/) - Prepare the quinoa according to package instructions. Allow to cool. Combine with all of the salad vegetables. Mix all the dressing with the veggies. Optional: serve over a bed of greens, and top with crumbled feta cheese. Sponsored by Bartlett Regional Hospital.
- [Perogies](https://ediblealaska.ediblecommunities.com/recipe/recipes-perogies/) - This recipe is transcribed from a phone call between Agatha Bock and her niece, the artist Amalie Atkins. Any gaps or steps a novice perogy maker might find to be idiosyncratic in the recipe demonstrate the deft intuition and sustainability that Bock brings to all her artful cooking. Made with years of wisdom and using homegrown ingredients, these perogies are a family favorite. Bock serves them with two sauces—homegrown rhubarb and a white sauce—plus farmer’s sausage and a simple spinach salad. Amalie shared that she recently made the salad herself to accompany the dish in a family gathering. “I added beets, hemp seeds, chocolate balsamic oil, coconut oil, shallots, and I wish I had added candied nuts and some pomegranate seeds to be extra festive but ran out of time, then tossed it all with the spinach. It was a nice twist on the usual.” The most important side for the perogy, though, no matter what salad or sauce, is love.
- [Improvised Salmon Dip For Alaska Natives In Diaspora](https://ediblealaska.ediblecommunities.com/recipe/recipes-improvised-salmon-dip-alaska-natives-diaspora/) - Interdisciplinary musician-scholar Dr. Jessica Bissett Perea says that food and song “travel more easily than people” and can be a way of bringing into being a sense of home to wherever you are. This recipe mixes together near and far. The dip stirs together Alaska ingredients from time immemorial with contemporary condiments, blending in accessible ingredients reflective of Perea’s current home on Ohlone lands. The key ingredient is łiq’a (Dena’ ina for salmon). She encourages improvisation with flavors of where you are. This recipe inspires you to create your own composition of the moment, just like the jazz Perea plays. —S. Hollis Mickey
- [Lion's Mane Crab Cake-Style Mushroom Croquettes](https://ediblealaska.ediblecommunities.com/recipe/recipes-lions-mane-croquettes/) - Lion’s mane (Hericium erinaceus) are irresistibly voluminous mushrooms that are grown by many of our Alaskan mushroom farmers. They are delightfully dense, so they can be sliced up and tossed onto the grill or sauté pan. I enjoy adding them to stir-fries. An especially innovative way to prepare these lovelies is to substitute them in your favorite crab cake or patty recipe. These vegetarian patties are also great way to use garlic scapes, sea lovage, and other herbs gathered and grown in Alaska. The “cake” mixture can be prepared the day before serving and chilled overnight in the fridge.
- [Saint Rita](https://ediblealaska.ediblecommunities.com/recipe/recipes-saint-rita/) - I’d like to dedicate this drink to Amaurluq Bamiovan/Rita Blumenstein, a Yup’ik doctor and healer who passed away in August of 2021. She is an inspiration to countless ethnobotanists, plant nerds, healers, and practitioners of traditional medicine. I don’t know if she would have liked this drink, but I like to think there are some health benefits from the elderflower and spruce tips. Quyana/gunalchéesh, Rita, for clearing the pathway to wellness and light. This drink reminds me of a margarita, but omit the tequila, add local plants, and you have an Alaskan Saint Rita. Omit the bitters for a completely alcohol-free drink. A note about the elderflower syrup: you can make your own. A LOT grows “out the road” in Juneau in the spring, or you can buy it bottled. I like the Monin brand, which you can buy online if you can’t bribe a coffee shop into selling you a bottle. I hate salting rims—it’s not a strong suit of mine—so I like to chill the glasses ahead of time to help the salt-sugar stick to the rim as opposed to first wetting it with citrus.
- [Shrub and Soda Cocktail](https://ediblealaska.ediblecommunities.com/recipe/recipes-shrub-and-soda-cocktail/) - Shrub and Soda Cocktail For a basic shrub and soda, fill a glass with ice, pour some club soda over it until glass is about ¾ full, finish filling it with shrub, and gently stir for a refreshing, fruity or vegetal drink. I like to garnish the shrub and soda with either some of the
- [Táakwnáagu](https://ediblealaska.ediblecommunities.com/recipe/recipes-t-akwn-agu/) - (Lingít for winter medicine) Blood oranges and cranberries always make me think of winter. This recipe, in particular, I made with my own house-made non-alcoholic gin which is heavy on the botanicals, so it has more of a winter spice flavor to it. But you can use any non-alcoholic gin. My favorite store bought brand is Monday.
- [S’eeklóoxú](https://ediblealaska.ediblecommunities.com/recipe/recipes-s-eekl-ox/) - (Lingít for “bear piss,” or black bear urine) I don’t think bears actually eat rhubarb. I was just having fun with the language and couldn’t figure out how to say Tlingit Powerade, so bear piss it is. While it’s no longer rhubarb season, some people (like my mom) grow so much of it in the summer, they have to put some up for winter by freezing it or making syrups and shrubs with it.
- [Basic Shrub Formula](https://ediblealaska.ediblecommunities.com/recipe/recipes-basic-shrub-formula/) - Makes about a quart of shrub
- [Maura’s Kachemak Bay Seafood Chowder](https://ediblealaska.ediblecommunities.com/recipe/recipes-kachemak-seafood-chowder/) - A bright chowder utilizing fresh local produce and seafood.
- [Chicken Soup with Pumpkin Sourdough Dumplings](https://ediblealaska.ediblecommunities.com/recipe/recipes-sourdough-dumpling-chicken-soup/) - As a person who maintains a sourdough starter, I often have leftover or “discard” starter. I don’t consider it a waste product because I love to incorporate discard into any recipe that requires flour and liquid. This chicken and dumpling soup is a perfect example. The starter itself adds deeper flavor to the dumplings, while pumpkin gives the soup a warm winter flavor.
- [Lingonberry Sourdough Rugelach](https://ediblealaska.ediblecommunities.com/recipe/recipes-sourdough-rugelach/) - In fall, our yard brims with lingonberries, also known as low-bush cranberries. We usually have more than what we can use, and I often have to be creative with them. This recipe I concocted to make use of whatever I have on hand. In this case, that would be sourdough starter and lingonberries. The result is a batch of mouth-watering little cookies. The tartness of lingonberries bursts in your mouth once you bite through the tender crust.
- [Sourdough Salmon Empanadas](https://ediblealaska.ediblecommunities.com/recipe/recipes-sourdough-salmon-empanadas/) - Sourdough Salmon Empanadas For the Dough2 cups all-purpose flour1 teaspoon sugar1 teaspoon salt6 tablespoons frozen butter¾ cup sourdough starter, cold1 egg, coldFor the filling4 ounces cream cheese, softened4 ounces Cheddar cheese, shredded8 ounces smoked, canned, or cooked salmon, flaked2 stalks green onions, sliced thinlySalt, to tasteBlack pepper, to tasteFor the Egg Wash1 egg, beaten Make
- [Flaky Sourdough Biscuits with Ham and Cheese](https://ediblealaska.ediblecommunities.com/recipe/recipes-fsourdough-ham-and-cheese-biscuits/) - Editors’ note: expert sourdough baker Arti Jorgenson makes a wide variety of wild fermented doughs and keeps different starters going all the time, so she’s gotten innovative with her use of “discard.” This laminated biscuit is elevated from side of bread to main event with the chopped ham and shredded cheese. Get creative with your own additions; vary the cheese and meat to customize this quick-to-make winter treat.
- [Sourdough Kelp Bread](https://ediblealaska.ediblecommunities.com/recipe/recipes-sourdough-kelp-bread/) - Kelp can be used in many savory bread recipes to add nutrients, color, and flavor. Kelp contains a lot of water, so I simply substitute it in as such. I think you could do this with any bread recipe that calls for water. My favorite bread recipe is a rustic, French country bread, pain de compagne, which is adapted from the book Flour Water Salt Yeast by Ken Forkish. This bread is typically made with a sourdough starter, or leaven, but you can substitute commercial yeast and it will turn out great as well.
- [Homemade Tartar Sauce](https://ediblealaska.ediblecommunities.com/recipe/recipes-homemade-tartar-sauce/) - Homemade Tartar Sauce For the tartar sauce1 cup mayonnaise1½ teaspoons yellow mustard2 teaspoons sweet or dill pickle relish, your choice1 tablespoon lemon juiceCouple dashes Tabasco sauce (optional) To make the tartar sauce. Stir together mayo, mustard, relish, lemon, and, if desired, Tabasco.
- [Mrs. Volper's PTA Cran-Raspberry Jell-O Salad](https://ediblealaska.ediblecommunities.com/recipe/recipes-cranberry-jello-salad/) - Mrs. Volper's PTA Cran-Raspberry Jell-O Salad 1 (6-ounce) box cherry or strawberry Jell-O1 (6-ounce) box raspberry or cranberry Jell-O5 cups boiling water1 14-ounce can whole jellied cranberry sauce1 (20-ounce) can crushed pineapple, with the juice1 pint sour cream2 cups frozen unsweetened raspberries Spray a 12-cup Bundt pan or Jell-O mold with cooking spray. In a
- [Baked Alaska](https://ediblealaska.ediblecommunities.com/recipe/recipes-baked-alaska/) - Baked Alaska For the cake3 pints ice cream that pairs with chocolate (there will be about ½ pint left over)1 pan of un-cut sourdough brownies (link below) or brownies from your favorite recipe, cooledFor the Meringue1/3 cup water¾ cup sugar2/3 cup light corn syrup3 egg whites½ teaspoon cream of tartar1 teaspoon vanilla extract To begin,
- [Green Goddess Salad](https://ediblealaska.ediblecommunities.com/recipe/recipes-green-goddess-salad-0/) - Green Goddess Salad For the SaladRoughly 2 pounds mixed green vegetables like haricots verts, long beans, asparagus, or broccolini, lightly steamed but still “al dente,” cooled1 avocado, sliced4 ounces butter lettuce or about 2 loosely packed cups tender arugula1 small English cucumber, thinly sliced on the bias6 eggs, from assorted fowl if possible (add a
- [Punchy Potato Chip Salmon](https://ediblealaska.ediblecommunities.com/recipe/recipes-potato-chip-salmon/) - Punchy Potato Chip Salmon 1 pound salmon filletSea salt2 tablespoons mayonnaiseA splash of Barnacle Foods Bullwhip Hot Sauce2 cups potato chips (a mix of salt & vinegar with an optional handful of dill pickle or jalapeño chips)Chives, chopped½ lemon Preheat the oven to 400° F. Cover a sheet pan with parchment. Very generously salt fish
- [Crangerine Party Punch](https://ediblealaska.ediblecommunities.com/recipe/recipes-crangerine-party-punch/) - Crangerine Party Punch 2 cups sugar2 cups water12 roughly 5-inch sprigs fresh rosemary5 12-ounce cans tangerine-flavored sparkling water, very cold10 tablespoons unsweetened tart cranberry juice½ cup fresh cranberries1 good-sized mandarin orange, thinly sliced A day ahead, prepare the rosemary simple syrup ice ring. Tie 9 sprigs of the rosemary into a bundle. In a pan
- [Sourdough Brownies](https://ediblealaska.ediblecommunities.com/recipe/recipes-sourdough-brownies/) - Sourdough Brownies 6 ounces (roughly 1 cup) semi-sweet chocolate chips2 ounces (roughly 1/3 cup) dark chocolate chips to stir into the batter¾ cup (1½ sticks) unsalted butter, plus more for the pan1¼ cups sugar1 cup unfed sourdough starter or sourdough discard3 eggs, beaten1½ teaspoons instant coffee or instant espresso powder¼ teaspoon sea salt, plus more
- [Stolen Cheesecake](https://ediblealaska.ediblecommunities.com/recipe/recipes-stolen-cheesecake/) - Stolen Cheesecake For the Crust1¼ cups graham cracker crumbs (about 1 inner package in a regular-sized box)⅓ cup sugar7 tablespoons butter, meltedFor the Filling2 8-ounce packages full-fat cream cheese, at room temperature1¼ cups white sugar1 teaspoon vanilla extract¼ teaspoon almond extract4 eggs, beaten2 egg yolks, beaten1½ 16-ounce containers of sour creamFruit or berries of your
- [Alaska-Style Nicoise Salad with Grilled Salmon and Fresh Herb Ranch Dressing](https://ediblealaska.ediblecommunities.com/recipe/recipes-alaska-style-nicoise-salad-grilled-salmon-and-fresh-herb-ranch-dressing/) - Alaska-Style Nicoise Salad with Grilled Salmon and Fresh Herb Ranch Dressing 1½ pounds fresh salmon filletOne softball-sized head butter lettuce, leaves removedRoughly ½ pound green beans, stems removedRoughly ½ pound asparagus, tough ends removedOne bunch radishes, greens removed, washed, quartered½ cup olives, niçoise, kalamata, green, in any combination½ cup cherry tomatoes, halved4 eggs1½ cups fingerling
- [Savory 'Shrooms](https://ediblealaska.ediblecommunities.com/recipe/recipes-savory-shrooms/) - Savory 'Shrooms Chopped mushrooms, two varietiesOlive oil1 tablespoon butterSalt, to taste1 teaspoon thyme2 teaspoons lemon juice Cover the bottom of a large frying pan with olive oil and throw in the butter. When it’s hot, dump in the mushrooms. Turn heat down to medium low and stir occasionally as they cook down. Once the mushrooms
- [Spicy Tomatoes](https://ediblealaska.ediblecommunities.com/recipe/recipes-spicy-tomatoes/) - Spicy Tomatoes Olive oil4 cloves garlic, peeledRed pepper flakes2 crates cherry tomatoes, washedsalt, to taste In a medium-sized saucepan, pour in enough olive oil to cover bottom of pan plus one more glug. Throw in two big pinches of red pepper flakes and garlic. Fry garlic on medium heat until browned (careful, don’t burn). Add
- [Roasted Roots](https://ediblealaska.ediblecommunities.com/recipe/recipes-roasted-roots/) - Roasted Roots 4 cups chopped butternut squash, root vegetables, or beets2 - 4 garlic clovesOlive oilSalt, to taste4 ounces goat cheese crumblesBalsamic vinegar Preheat oven to 425º. Spread squash and/or root vegetables in a single layer (this is key, they can’t overlap and shouldn’t be packed together tightly) on one or two sheet pans. Toss
- [Big Breakfast Focaccia](https://ediblealaska.ediblecommunities.com/recipe/recipes-big-breakfast-focaccia-0/) - The first time I had focaccia, I was visiting Italian relatives in Modena, Italy, when I was 15. A baker handed us a square foot of it across a counter, wrapped in oily brown paper. My second cousin Daria and I ate it for breakfast, washing salty, crispy swallows down with espresso. Now I live a couple of blocks from Fire Island Rustic Bakeshop in Anchorage. They offer a distinctly un-Italian but still epic breakfast focaccia that involves cooked egg, sourdough, and Irish Cheddar. The pandemic labor shortage led them to reduce their open hours, and they are presently closed on Sunday, which is the day when I most liked to take my little boys there for breakfast. But since necessity is the mother of invention and adversity is the father of reinvention, the bakery’s closure led me to experiment with making focaccia at home. Mine is no artisanal Fire Island focaccia, but when I sent a few friends pictures of it after I pulled it out of the oven the last time I made it, they found reasons to drop by. So I figure that’s enough. My favorite focaccia recipe is the no-knead version in Bon Appetit. Over time, I’ve customized it a bit, using King Arthur bread flour when I can find it, and making it thin, oily, and salty, Italian-style, in a sheet pan. To make spots for the eggs, I use balls of foil pressed into the dough for the par bake. You can also just make larger dimples with your fingers, and scoop them out a bit with a spoon, before you crack the egg in. I often use six eggs, but eight work too.
- [Alaska Cocktail](https://ediblealaska.ediblecommunities.com/recipe/recipes-omalley-alaska-cocktail/) - Make Julia O’Malley’s version of an Alaska Cocktail, developed when she was researching historic recipes for her book, The Whale and the Cupcake.
- [Tang Pie](https://ediblealaska.ediblecommunities.com/recipe/recipes-tang-pie/) - Alaskan cooks innovate, especially in remote places. They find ways to make do with what they have on hand. Church and community cookbook recipes, especially in the first half of the 20th century, are full of cakes baked without eggs or butter and re-imagined uses for old coffee, bacon grease, and stale bread. One recipe I’ve come across a number of times that piqued my curiosity is for Tang pie. It calls for Tang, whipped topping, condensed milk, and sour cream or cream cheese. Was it good? I had to know. If you grew up in Alaska, then you probably have a soft spot for Tang, which is a pretty Alaskatastic drink. (I have a soft spot, hence the name of this column.) Born from the mind of prolific and influential mid-century food chemist William A. Mitchell, the drink mix, which packs 100 percent of your daily value of vitamin C, really took off when John Glenn took it to space in 1962. In Alaska, where flow-in produce was expensive, it soon became ubiquitous because of its practicality, nutritional value, and portability. It has long been associated with the Iditarod, with several mushers serving as Tang spokespeople. Adventurer Joe Redington Sr. even had a dog named Tang. Hot, spiced Tang, also known as “Russian tea,” is still served along the trail. Around the same time that Tang became a thing, Mitchell also invented Cool Whip, a whipped topping that traveled well, lasted longer than cream, and traveled frozen. It also made a lot of sense in Alaska. (Its older cousin, Dream Whip, which came as a shelf stable powder, was also used in lots of Alaska’s mid-century recipes.) Tang pie combined these two trendy, relatively shelf-stable, scientifically derived foods into a modern-seeming dessert that didn’t take women very long to whip up. For this Drinks issue, I decided to re-make a Tang pie recipe without Cool Whip, and it turned out way more delicious than I expected, with an airy texture and a spot-on nostalgic creamsicle taste. I dusted it with some powdered freeze-dried raspberries for an extra glow-up. It became the unexpected queen of the pie table. While testing recipes, I also tried making a version of this pie with eggs, custard-style, subbing Tang into a recipe for Atlantic Beach pie, which is an East Coast citrus pie in a saltine crust. It was a very close second, but I decided it strayed too far from the original. This Tang pie recipe was also quicker, requiring the crust to be baked for only 7 minutes. If you use a store-bought crust, it’s about as fast as whipping cream. One cool substitution you could try, borrowing from Atlantic Beach pie, is a sleeve of saltine crumbs instead of Graham crackers in the crust. The crust recipe is the same, just bake it for twice as long. It adds a perfect amount of salty crunch. Originally published in Edible Alaska issue no. 34, Winter 2024. 
- [Wild Blueberry Rack of Lamb](https://ediblealaska.ediblecommunities.com/recipe/recipes-wild-blueberry-rack-lamb/) - Wild Blueberry Rack of Lamb 1 rack lamb (about 1 pound), trimmedSalt and pepper3 tablespoons wild blueberry jam + ½ cup, warm, for serving (optional)3 tablespoons Dijon mustard½ cup pistachios or pepitas, finely chopped½ cup panko breadcrumbs3 tablespoons melted butterFresh parsley, chopped, for garnish Preheat the oven to 425° F. Generously season the lamb with
- [For the Love of Sourdough–A Crumpet Recipe](https://ediblealaska.ediblecommunities.com/recipe/recipes-sourdough-crumpets/) - If there's a more end-of-the-roady breakfast food in the Alaska recipe canon than these sourdough crumpets, I don’t know what it is. But they probably weren’t originally called crumpets here, which makes them sound like something dainty that goes with clotted cream at a tea party. Most likely they were called hotcakes or griddle cakes, these quick-to-prepare, eggless, oil-less cousins of the sourdough pancakes most people make today. Back in the Gold Rush days—more than 150 years ago— sourdough spread through the state of Alaska with mining exploration. It was a miraculous camp food, easy to carry and able to replicate itself with the addition of water and flour. Among prospectors—who, according to Alaska sourdough historian Ruth Allman, sometimes slept with a starter or kept containers in their shirt pockets to keep it from freezing—nobody was making multistep, natural yeast sourdough bread in ovens. They were making quick breads and cakes over a flame with water, and, if they were lucky, some sugar and salt. All that they needed to make the acidic starter react and double in size—thus feeding more people—was a little bit of baking soda or powder. “Many legends have been handed down from the pioneer era of Alaska,” Allman wrote. “Somehow word got around that baking powder, like salt peter, was an anaphrodisiac.” Her writing about sourdough and the “virility” of prospectors gets pretty off-color after that sentence, but it did cause me to contemplate how prospectors must have smelled back in those days, both lacking in baths and carrying sourdough in their pockets. Anyway, crumpets are a delicious cross between an English muffin and a sourdough pancake. They can be eaten hot off the cast iron with butter and jam or reheated in a toaster. They are so easy to make, using sourdough discard or unfed starter, that my 12-year-old can whip them up, no problem. There is such a thing as a crumpet mold or ring that you can buy at a kitchen store or online, but I use the rings from wide-mouthed Mason jars, and they work just great. First published in Edible Alaska Summer 2024.
- [Eggnog Pie](https://ediblealaska.ediblecommunities.com/recipe/recipes-eggnog-pie/) - Eggnog Pie ¾ cup maple or birch syrup or a mix¼ cup spiced rum, bourbon, or brandy, divided2 cups cream2 eggs3 egg yolks1 vanilla bean, scraped, or 1 teaspoon vanillaGenerous pinch of sea salt1 teaspoon freshly ground nutmeg plus more for garnish1 pie crust, pre-baked and cooledPowdered sugar for garnish (optional)Whipped cream, to serve Preheat
- [Crazy Crispy Air Fryer Halibut](https://ediblealaska.ediblecommunities.com/recipe/recipes-crazy-crispy-air-fryer-halibut/) - Crazy Crispy Air Fryer Halibut For the Fish½ cup cornstarch1 teaspoon garlic powderZest of 1 lemon1 teaspoon salt1 teaspoon paprika¼ teaspoon black pepper2 eggs, beaten1 cup panko crumbs0.8–1 pound halibut or other white fish, cut into stripsCooking oil spray (optional)Lemon slicesSea salt (If you’re making fries, you’ll want to put them in the oven first
- [British-inspired fish pie](https://ediblealaska.ediblecommunities.com/recipe/recipes-british-inspired-fish-pie/) - I spend lots of time reading old Alaska cookbooks and I have made many versions of pirok, or Russian-influenced salmon or halibut pie with rice, fish, eggs, and pie pastry. Recently, though, feeling springtime frozen fish pressure, I have been mixing up my fish pie game with a British-style pie. In particular, I’ve fallen in love with a most endearing and grandfatherly British celebrity chef named Rick Stein, who appears to be kind of the fish pie king of the country. In his pie videos, his hands shake a little and he seems to throw a little of this or that in on a whim. The pies are just delicious. Traditional fish pie—like many dishes in England—is made very simply, with white fish like pollock and sometimes smoked fish like haddock, a simple cream sauce, boiled egg, and parsley. Stein has a number of pie recipes, including one topped with mashed potato and made with heavy cream that’s pretty great. I was drawn to his simple “quick fish pie” recipe from his book, Simple Suppers. Made with store-bought puff pastry on top, it’s both beautiful and fast to pull together for a dinner party. If you can’t find puff pastry, you can substitute a store-bought or homemade pie crust. What I liked about this recipe most was the smoky, rich sauce. Stein used smoked haddock to flavor the pie and started the sauce by poaching the haddock in milk to steep in that smoky flavor. I adapted the recipe to fish that’s easy for Alaskans to get their hands on and used a very salty, smoky salmon strip instead, which worked great. You could also use regular smoked salmon or, if you have it, a little smoked black cod. Stein uses boiled eggs in his pies, which I skipped due to the pickiness of my young pie eaters, but I did add peas, because they say “fish pie” to me. This recipe originally appeared in Edible Alaska issue number 31, Spring 2024. 
- [Nordic Radicchio Caesar Salad with Smoked Fish](https://ediblealaska.ediblecommunities.com/recipe/recipes-nordic-radicchio-caesar-salad-smoked-fish/) - Travel-Inspired Cooking Back Home When I travel, I love to eat something delicious and think about how to re-create it at home. Recently, I had a very simple, memorable salad at Broder Nord, a Nordic restaurant I came across in Portland. The owners run three other Nordic restaurants in Oregon as well, two in Portland—Broder Söder and Broder Café—and one in Hood River, Broder Øst. They all serve dishes with a Scandinavian influence. The salad was made with radicchio—a strong, purple, bitter lettuce—which paired remarkably well with a basic Caesar dressing and crumbled smoked steelhead trout. All I could think about was how well it would work with Alaska salmon. Back in Alaska, I recreated the salad using smoked salmon, and added rye bread croutons for a robust main dish. I had never done much with radicchio, a hearty form of leaf chicory often used in Italian cooking, but I noticed that it’s almost always in stock in the produce section. It’s my new favorite experimental food. An important tip: soak the leaves in ice water for about a half-hour before using, which takes down some of the inherent bitterness. (Skip this step if you are into that kind of thing.) I combined it with my favorite lazy blender Caesar dressing. This recipe makes a generous amount. You can leave the egg out of the dressing, but the emulsification will not be the same. Smoked salmon’s flavor can be stronger than steelhead’s. If you happen to have smoked trout or cod, you could experiment with those.
- [Rice Pudding for a Broken Heart](https://ediblealaska.ediblecommunities.com/recipe/recipes-spiced-rice-pudding/) - One of the tougher break-ups I’ve endured was with a person who was from Cleveland. And somehow, whenever I visited them for the short burst of our relationship, I heard old Tracy Chapman on the car radio. Tracy Chapman is also from Cleveland. Anyway, things didn’t work out, but for months after, it was like Tracy Chapman was taunting me. Grocery store. “Fast Car” on the Muzak. On hold with an airline? Oh, what’s that? Tracy Chapman. On an actual plane? “Oh, I gotta run, run, run, run, run, run, run, ruuu-un.” And there I was crying into my butter pretzel twists. Anyway, I share this specifically for the tender hearts out there. Listen: it gets better, I promise. Someday you will be able to enter a Walgreens without fear of Tracy Chapman. In the meantime, I want you to make this perfect, silky, spicy rice pudding with boozy fruit and eat it warm. Trust me. It helps. And it’s highly likely, too, that you’ll eventually make it for someone else. Right now, maybe you make a half recipe, which makes one big bowl. It requires some stirring time, but that’s cool. We can all use a little time to think about what we want to manifest next.
- [Impromptu Miso Cabbage Slaw](https://ediblealaska.ediblecommunities.com/recipe/recipes-miso-cabbage-slaw/) - No matter the season, there is cabbage in my fridge. And whether it’s courtesy of a green, red, Savoy or Napa, that dependable cabbage and a couple of carrots are regularly sliced and rocked into this tangy miso-tinged and sesame-topped slaw. Serve a colorful helping of this super versatile side alongside barbecue, tacos, falafel, burgers, wholesome bean and grain bowls, and whatever else comes to mind. Top tacos, pitas, veggie or meat burgers, and plates of barbecue with it. Work any leftover slaw into fried rice, ramen, or stir-fries.
- [Still-Winter Roasted Tomato, Garlic, and Cabbage Stew with White Beans](https://ediblealaska.ediblecommunities.com/recipe/recipes-roasted-tomato-cabbage-stew/) - This robust yet simple, small-batch vegetarian stew was invented from pantry staples while I was house and husky-sitting for dear friends just south of Denali Park a couple of winters ago. It’s a rustic, two-step recipe that starts in the oven, where you add depth to the flavor of a simple can of tomatoes with a bit of garlic and a few pantry-friendly herbs. Next, it simmers away on the stovetop with three more Northern kitchen staples: canned beans, a potato, and the humble yet requisite cabbage, where it all comes together to answer the call of comfort on a chilly still-winter day.
- [Jam Jar Hot Cocoa](https://ediblealaska.ediblecommunities.com/recipe/recipes-jam-jar-hot-cocoa/) - A spoonful of your favorite summer jam makes for a rich hot cocoa with a dose of seasonal nostalgia. The blueberry goodness is a cozy taste of summer berry picking and sunshine to come… eventually! Make this lightly sweetened, special edition, “solo cup” hot cocoa with the first or final bit of jam you’ve been enjoying—whether it’s from family, friends, the farmers market, or that trusty Bonne Maman from Costco. Add an optional quick pour of vodka or brandy to get even toastier.
- [Small Batch Carrot Jam](https://ediblealaska.ediblecommunities.com/recipe/recipes-fall-carrot-jam/) - No offense to blueberries, this sunny small batch jam mixes things up and showcases Alaska’s so-called “favorite fruit:” the carrot. Based on Persian (Iranian) moraba havij, this traditional spread is lightly spiced with both cardamom and cinnamon, and has an intriguing texture from the shredded carrot base. Try a spoonful of this marigold-hued spread on your morning sourdough toast, some rustic biscuits, or go into charismatic carrot overtime and combine this “carrot jam” with classic cream cheese frosting for an over-the-carrot-top filling for—you guessed it—carrot cake. Makes 3 cups
- [Carrot Top Pesto](https://ediblealaska.ediblecommunities.com/recipe/recipes-carrot-top-pesto-11/) - Give yourself a zero waste high five for making this tangy and triple green pesto. This twist on the Italian classic combines your farmers market-fresh carrot tops, leafy basil, and refreshing parsley for a vibrant, dairy-free spread that makes for peak eatin’ on pizzas, pastas, and sandwiches, or taking center stage on a colorful crudités platter. Note, this recipe was first published in the Fall 2024 issue of Edible Alaska, and is a complement to the author's essay, "Welcome to the Carrot Cult."
- [Jess’s ASAP Avocado Toast](https://ediblealaska.ediblecommunities.com/recipe/recipes-asap-avocado-toast/) - Reach for your favorite toast or, better yet, a sourdough bagel, and pile it high with your very own “imported” avocado mash, topped with crunchy, crushed pepitas, two hits of extra virgin olive oil, and seasonings that rival any trendy, multi-dollar-sign breakfast spot! 
- [Honeyberry Mojitos](https://ediblealaska.ediblecommunities.com/recipe/recipes-honeyberry-mojitos/) - Sip the promise of the unfolding summer with this take on the classic mojito cocktail, sweetened with a touch of agave nectar and the juice of honeyberries themselves, paired with the requisite fresh mint—perhaps from your own garden by now. Feel free to substitute simple syrup or a pinch of sugar for the agave as needed.
- [Campfire Pasta e Fagiole](https://ediblealaska.ediblecommunities.com/recipe/recipes-campfire-pasta-e-fagiole/) - Some of us like to enjoy wine while camping and a few of us even like to break a certain debatable “rule” when it comes to occasionally cooking an acidic ingredient in our mighty cast iron skillets, because these pans are a way of life—especially if you’ve ever lived dry. Want a change from roasting hot dogs over the campfire? It’s pasta time and it pays off. This one-pot pasta e fagioli (seriously pronounced “fa-zool” in some parts of North America) develops heaps of savory wood-smoked flavor and is ready to serve almost as quickly as your dried pasta can cook. Prepare this Italian classic with peak summer tomatoes or, hey, make it even easier by using two cans—one of crushed tomatoes, one of white beans. Add a splash of that wine we talked about, dried pasta, some fresh or dried rosemary and thyme, the aromatic glory of minced garlic, a fistful of parsley, and hit the road to your favorite campsite... just don’t forget the can opener and perhaps a loaf of crusty bread. Buon appetito! And for dessert: tiramisu. Just kidding, stick with s’mores. Campfire Pasta e Fagioli (Noodles and Beans) It is almost shocking how quickly this rustic one-pot Italian affair comes together, and how much flavor the campfire infuses into each garlicy bowl.
- [Cranberry Juice](https://ediblealaska.ediblecommunities.com/recipe/recipes-cranberry-juice/) - The homemade version wins hands down over the store-bought. Makes about 3 cups
- [Homemade Ricotta or Paneer](https://ediblealaska.ediblecommunities.com/recipe/recipes-homemade-ricotta-or-paneer/) - Ricotta is an Italian version of fresh cheese, and paneer, South Asian. Paneer tends to be firmer than ricotta, and results from draining the whey from the curds over several hours, often using a weight to press down on the curds. The creamier, softer ricotta is simply strained for less time, without using a weight, leaving more whey in the cheese. This recipe will make either version of fresh cheese. I used Sunnyside’s whole milk at about 3.5 percent butterfat. You may find that commercially produced milk takes more time to curdle and may need additional lemon juice.
- [Birch syrup and lowbush cranberry butter tarts](https://ediblealaska.ediblecommunities.com/recipe/recipes-birch-cranberry-tart/) - Based on my grandmother Marie Chisholm’s recipe for currant butter tarts. The filling is neither solid nor gooey, just a gorgeous in between.
- [Birch Syrup dipping sauce](https://ediblealaska.ediblecommunities.com/recipe/recipes-birch-syrup-dipping-sauce/) - Berwyn Larson and I invented this sauce for an event in Toronto several years ago. We used blended syrup, but it’s even better made with late season syrup. Try it with a bison or moose steak sliced thinly, tumbled in garlic, ginger, juniper berries, and a splash each of birch syrup, canola oil, and soy sauce, then stir-fried over high heat for 30 seconds.
- [Smoked Salmon Candy](https://ediblealaska.ediblecommunities.com/recipe/recipes-smoked-salmon-candy/) - Jennifer Hess gave me this recipe many years ago. Hess worked at the Icy Waters Ltd. inland Arctic char farm near Whitehorse, and taught me a lot about smoking fish. She says, “There are hundreds of recipes for smoked fish candy, but this one is basic and good.” For smoking I use a Bradley 4-shelf model with a separate oven control. But a simpler model such as True North will also work; the temperature gets up to about 165˚ F. If you don’t have a smoker, try adding a bit of liquid smoke (use a brand that contains just smoke and water) to the brown sugar and baking your candy in a 170˚ F oven for about 2 hours. Or follow online instructions for modifying your barbecue into a temporary smoker.
- [Holiday Almond Cocktail](https://ediblealaska.ediblecommunities.com/recipe/recipes-holiday-almond-cocktail-0/) - This is Jenn Tyldesley’s favorite way to enjoy amaretto. Her original recipe in Cold Spell uses gin, but I prefer bourbon or rye, which she says is just fine.
- [Holiday Almond Cocktail](https://ediblealaska.ediblecommunities.com/recipe/recipes-holiday-almond-cocktail/) - This is Jenn Tyldesley’s favorite way to enjoy amaretto. Her original recipe in Cold Spell uses gin, but I prefer bourbon or rye, which she says is just fine.
- [Rob Roy Cocktail](https://ediblealaska.ediblecommunities.com/recipe/recipes-rob-roy-cocktail/) - This one features the Yukon’s favorite single malt, Two Brewers Whisky, the 42nd and 43rd iterations of which were released this December. So far it’s only available in Canada, so when you’re next passing through Whitehorse, be sure to try some.
- [Parmesan and Spruce Tip Shortbreads](https://ediblealaska.ediblecommunities.com/recipe/recipes-parmesan-and-spruce-tip-shortbreads/) - These savory shortbreads are a perfect complement to Miche Genest's special holiday drinks, the Yukon Rob Roy and the Holiday Almond Cocktail. Parmesean cheese and spruce tips work together for a crunchy, umami treat you'll keep coming back for.
- [Birch Morel Syrup](https://ediblealaska.ediblecommunities.com/recipe/recipes-birch-morel-syrup/) - Candied Morels in Birch Sauce The morel syrup is deep and rich in flavor, and a little goes a long way. Even so, if you have less than ¼ cup remaining after straining the morels, add a couple tablespoons of birch syrup out of the bottle to the mushroom flavored syrup and heat to boiling once more. Allow to cool slightly before serving. To serve the dessert, arrange a slice of torte and small scoops of ice cream on a plate, drizzle syrup over it all, and garnish with reserved candied morels. 
- [Morel Mushroom Torte](https://ediblealaska.ediblecommunities.com/recipe/recipes-morel-mushroom-torte/) - Candied Morel Mushroom Torte (Adapted from Joy of Cooking’s Chocolate Walnut Torte)
- [Rhubarb French 75](https://ediblealaska.ediblecommunities.com/recipe/recipes-rhubarb-french-75/) - Bring on the celebrations! For a non-alcoholic version, substitute soda water for the bubbly and leave out the gin.
- [Rhubarb Syrup](https://ediblealaska.ediblecommunities.com/recipe/recipes-rhubarb-syrup-0/) - For fruit syrups, generally I prefer to use less sugar, but feel free to adjust to your own taste.
- [Rhubarb and Chamomile Soda](https://ediblealaska.ediblecommunities.com/recipe/recipes-rhubarb-and-chamomile-soda/) - Ask your friends to guess what they’re drinking! No garnish is necessary—the rhubarb juice fizzes up beautifully when you add the soda, creating a creamy layer on top that is more charming because it’s so short-lived.
- [Rhubarb Juice](https://ediblealaska.ediblecommunities.com/recipe/recipes-rhubarb-juice/) - Rhubarb Juice 6 cups fresh or frozen rhubarb, chopped1 handful wild cranberries for color, (optional, unnecessary if your rhubarb is red)4 cups water or enough to cover In a medium-sized pot, place the rhubarb, cranberries (if using), and enough water to cover the fruit; the top fruit layer should just float. Turn heat to medium
- [Pineapple Weed (Wild Chamomile) Syrup](https://ediblealaska.ediblecommunities.com/recipe/recipes-pineapple-weed-wild-chamomile-syrup/) - Pineapple Weed (Wild Chamomile) Syrup 1 cup (about 1 ounce) dried pineapple weed, both stems and flowers or 3−4 chamomile tea bags)1½ cups water1 cup granulated sugar Combine pineapple weed and water in a small pot, cover, and bring to a boil over high heat. Reduce heat to medium low and simmer for 10 minutes.
- [Chamomile Old Fashioned](https://ediblealaska.ediblecommunities.com/recipe/recipes-chamomile-old-fashioned/) - Chamomile Old Fashioned 2 ounces bourbon¼ ounce Pineapple Weed Syrup (recipe follows)5 drops orange bittersLemon peel, for garnish Combine bourbon and syrup in a rocks glass. Add ice, stir, add bitters, and stir again. Garnish with lemon peel and serve.
- [One Good Apple Cocktail](https://ediblealaska.ediblecommunities.com/recipe/recipes-one-good-apple-cocktail/) - This is really good with crackers and old Cheddar cheese.
- [Blueberry Gastrique](https://ediblealaska.ediblecommunities.com/recipe/recipes-blueberry-gastrique/) - A wonderful sweet-tart accent for everything from grilled halloumi to braised moose to steamed vegetables. Heck, even ice cream! Makes about a cup
- [Blueberry Lemon Biscotti](https://ediblealaska.ediblecommunities.com/recipe/recipes-blueberry-lemon-biscotti/) - The beauty of biscotti? They keep for weeks and weeks! Makes about 24
- [Cranberry Bourbon Toddy](https://ediblealaska.ediblecommunities.com/recipe/recipes-cranberry-bourbon-toddy/) - This is a perfect warm-up after a cold afternoon of cleaning berries. Makes 4 drinks
- [Cranberry Ripple Gelato](https://ediblealaska.ediblecommunities.com/recipe/recipes-cranberry-gelato/) - Makes about 5 cups
- [Chilled Nasturtium Soup](https://ediblealaska.ediblecommunities.com/recipe/recipes-chilled-nasturtium-soup/) - “Nasturtium” translates from the Latin into nose twister. Actually, the common name “nasturtium” is a bit of a misnomer. It is the scientific name of another plant, watercress (Nasturtium officinale). Both are nose-twistingly spicy, which is perhaps why nasturtium stuck as a common name for Tropaeolum majus. Nasturtiums are known for their audacious flowers, which have long caught the attention of artists and authors. Matisse painted them. J.R.R. Tolkien even highlighted nasturtiums in Lord of the Rings, using the common name, much to the chagrin of a zealous editor. In addition to the flower, the leaf and stem are edible, and add considerable pep to a surprising summer (or any season) soup.
- [Spruce Tip Milk Tea with Yarrow Pearls](https://ediblealaska.ediblecommunities.com/recipe/recipes-spruce-tip-milk-tea-yarrow-pearls/) - As Mossy Kilcher says, a clean glass of water needs no recipe. Inspired by Mossy’s thoughtful gathering of Alaska’s bounty, this warming milk tea riffs on the familiar boba tea with homemade yarrow-flavored, tinier pearls. An optional pinch of butterfly pea powder makes the pearls look like water droplets in the glass. The pearl recipe can be adapted to just about any liquid (wines, juices, vinegars, coffees, broths, etc.) if the same ratio of liquid to agar is used. Agar gives the eye appeal of molecular gastronomy with relative ease in the kitchen.
- [Nettle Pizzelle](https://ediblealaska.ediblecommunities.com/recipe/recipes-nettle-pizzelle/) - I grew up in North Carolina eating a thin, crisp black walnut cookie. Distinctively aromatic in flavor, black walnuts are native to North Carolina, and even commercially available black walnut products largely come from wild harvested nuts, which are literally tough nuts to crack. In fact, black walnut shells are used as commercial abrasives. These pizzelle harken to that set of flavors and textures but with the herbaceous depth of nettle. Not too sweet, they make a superb accompaniment to cheese, and an even better one to ice cream.
- [Red Cabbage Ice Cream](https://ediblealaska.ediblecommunities.com/recipe/recipes-red-cabbage-ice-cream/) - Recipes bring together flavors of memory and place. Fall harvested cabbage is a staple in any Alaska storehouse. While a practical vegetable, it can also be one for innovative play. Preserving cabbage is most often associated with savory krauts, but cooking brings out the latent sugars in the hearty vegetable. Steamed red cabbage lends unbelievable texture and color to this ice cream which is savory, remarkably creamy, and sweet all at once. It is unbearably good between two nettle pizzelle.
- [Produce Family Snack Cake](https://ediblealaska.ediblecommunities.com/recipe/recipes-produce-family-snack-cake/) - This savory cake brings together two kinds of produce, radicchio and citrus, that shine on the shelves of Anchorage grocery store, Natural Pantry. Citrus is a particular favorite of “Produce Man” Sven Solberg, and radicchio a favorite of the author. With low sugar and a yogurt frosting, this cake is a perfect breakfast or tea time delight. The concept offers a gluten-free and egg-free, bright twist on the traditional Italian torta di radicchio, with radicchio bringing a bit of umami bite to this healthy, easy to make cake. It is a perfect cake for gathering whomever you call your Produce Family. Note: this recipe incorporates pacing, attending to cooks with energy-limiting conditions. Total upright time: 30 minutes
- [Watershed Wild mushroom Lasagne](https://ediblealaska.ediblecommunities.com/recipe/recipes-watershed-wild-mushroom-lasagne/) - This versatile recipe allows for layering in of a variety of spring ingredients foraged, harvested, and grown high and low in Alaska’s watersheds. The loaf pan portioning allows for a more reasonable preparation on a week-night after a spring hike, without an overwhelming amount of leftovers. The layers of this lasagna can serve as a metaphor for the layered ecosystems and sounds of Alaska springtime watersheds. Foraged greens that grow in lower elevation. Morels gathered in burned areas. Spruce tips from trees fed by runoff, represented, if you use your imagination, by the cheese. When you are making this lasagna, listen. What sound does foil make when pressed into the pan? What sound do you hear as the oven preheats? Can you hear the lasagna as it cooks? When it is done, what does it sound like? How does that sound change as it cools?
- [Demitasse Chaga Panna Cotta with Candied Beet Chips](https://ediblealaska.ediblecommunities.com/recipe/recipes-demitasse-chaga-panna-cotta-candied-beet-chips/) - Inherited demitasse spoons inspired the development of this recipe. The small bowl of the spoon encourages lingering mouthfuls of this surprisingly savory treat which highlights Alaska’s fall flavors. Cook’s Notes: this recipe incorporates pacing, attending to cooks with energy limiting conditions. Much about this recipe is quite adaptable beyond the ratio of liquid to agar powder. I used hazelnut milk for added flavor, but truly any milk will work and set in this recipe. Try another nut or grain-based milk, try regular milk, or experiment with cream for an extra luxurious mouthfeel. If you don’t have access to, or do not want to use chaga, try replacing it with 2 teaspoons of espresso powder. Honey can also be replaced with agave or maple syrup for a completely plant-based dessert.
- [Take a Hike Canapé](https://ediblealaska.ediblecommunities.com/recipe/recipes-take-hike-canape/) - This treat is inspired by my own longing to walk familiar paths of the Chugach just outside my window. This recipe is the flavors of a hike from Prospect Heights to Near Point, using ingredients I foraged in the past there. The recipe should be tweaked to ingredients at hand, simply remembering the formula of base, schmear or drizzle, star ingredient, and garnish. When dreaming about a hike up the mountain, I came up with an array of other combinations. Two other standouts were: a roasted morel bedded down on nettle compound butter topped with a fireweed blossom, and pickled blueberries atop spruce tip cream cheese with a wild rose petal adornment. I imagine I will craft them all as I continue to dream about saunters amongst my favorite plants. Read the related story, "Couch Canapé." Both the story and the recipe were first published in the Summer 2023 issue of Edible Alaska.
- [A (Vegan) Pavlova Present](https://ediblealaska.ediblecommunities.com/recipe/recipes-vegan-pavlova-present/) - The story goes that the pavlova was invented by a chef in Australia or New Zealand (there is an ongoing debate) to honor ballerina Anna Pavlova who toured the countries in the 1920s. The dessert gets its name from being as light as the dancer. However, similar meringue-based desserts served with cream or custard and fruit can be found in recipe books as early as the 18th century, and the pavlova, like the teacup of this article, likely has Germanic origin. Pavlova is traditionally made with egg whites but this vegan version uses aquafaba (garbanzo bean cooking liquid) to a perfectly stable and delicious end. This simple dessert takes time, but a pavlova makes a lovely gift to give, or a treat to share with someone you love. To consume, one must break the cloud-like meringue. But in the breaking is the memory of the sharing. This recipe was originally published alongside a story by S. Hollis Mickey is in Issue Number 27, Spring 2023, linked below
- [Summer Greens Flatbread](https://ediblealaska.ediblecommunities.com/recipe/recipes-summer-greens-flatbread/) - The long northern light allows us—contemporary human Anchorage dwellers—to green our yards and balconies with relative ease for some weeks every summer. We might even grow a friendly harvest of greens to eat with precious, tender pride. This recipe brings to your plate just about any cooked green vegetable: kale, collards, chard, even peas or broccoli stems steamed soft. Use up wilted herbs or create a piquant version with foraged dandelion greens or nettle. Serve with a lemony hummus or soft chèvre.
- [Comfort-Tea Energy Cookies](https://ediblealaska.ediblecommunities.com/recipe/recipes-comfort-tea-energy-cookies/) - Evelyn Beecher says she “doesn’t use that sugary energy stuff; it doesn’t sustain you.” Instead, she relies on high protein and high healthy fat foods to fuel her to the finish. After a big day out with the dogs, she likes to settle in with a cup of tea, particularly a warm cup of Earl Grey (her second favorite is orange). These cookies, inspired by Beecher’s favorites, are made without any refined sugar and high protein flours provide fuel and evoke the comfort of that cozy cup of tea.
- [Sweet and Tart Rose Hip and Cranberry Ketchup](https://ediblealaska.ediblecommunities.com/recipe/recipes-sweet-and-tart-rose-hip-and-cranberry-ketchup/) - Roxy Wright, a musher who won the Fur Rondy sprint race four times (the last at age 66), eats close to the land. She describes her life as revolving around hunting and gathering, processing, and putting away. For her, there is “nothing more spiritual than being in a berry patch.” This savory, tart condiment—a twist on Wright’s rose hip and highbush cranberry ketchup—is good on just about anything.
- [Not-So-Basic Whiskey Cola](https://ediblealaska.ediblecommunities.com/recipe/recipes-not-so-basic-whiskey-cola/) - Not-So-Basic Whiskey Cola 2½ ounces cola syrup2 ounces whiskey of choice6 ounces club soda or sparkling waterFine flake salt for garnish (optional) Add whiskey and syrup to your favorite chilled glass filled with ice. Top with ample soda. Sprinkle with a dash of salt, if using. Sip with revelry!
- [Spiced Cola Simple Syrup](https://ediblealaska.ediblecommunities.com/recipe/recipes-spiced-cola-simple-syrup/) - While this recipe uses many specific ingredients, use the basic sugar-water-acid ratio of 1 cup to 1 cup to 3 tablespoons to create a syrup with your own herb blend specific to your tastes. Other citrus or even vinegar can be substituted for the acid. Ginger, cinnamon, star anise, cardamom, and clove are other classic spices to experiment with as substitutions. Though you might simply poke around your spice cabinet: chaga, tarragon, rosemary, oregano, sumac, and mint would also add distinctive flair.
- [Velvet Beet Birthday Cake](https://ediblealaska.ediblecommunities.com/recipe/recipes-velvet-beet-birthday-cake/) - Red velvet cake is a tinted version of “velvet cake,” a term given to cakes in the 1800s when home cooks were perfecting cake recipes to create a more tender crumb. Combining a starch (cocoa and/or cornstarch) and using almond flour, softened gluten proteins produce a velvetier cake. The red color of “red velvet” is a marketing gimmick following the commercialization and wide availability of artificial food coloring in the 1940s (and yes, red dye did eventually become a controversial addition as a potential carcinogen). Our version of Belle Dawson’s birthday cake is entirely gluten free, avoiding the potential toughness of overmixing gluten, and it gets its reddish hue naturally from fresh beets. The spices in this recipe are entirely optional, but do add something a little extra special to the recipe. Red velvet cake usually is accompanied by a buttery cream cheese frosting. Go that way if you will, but this recipe suggests a no-butter, rose-scented tangy frosting for a more aromatic accompaniment. Eating a huge amount of cake feels like an appropriate way to celebrate (gathering or no), and this recipe makes 4 4-inch, double-layer cakes, so you can have the whole cake and eat it all, too.
- [Frozen Decadence](https://ediblealaska.ediblecommunities.com/recipe/recipes-frozen-decadence/) - The 2021 Anchorage Fur Rendezvous Open World Championship Sled Dog Race is cancelled due to COVID-19. But we can still “taste the race” by trying recipes inspired by Libby Riddles, Roxy Wright, and Evelyn Beeter. Libby Riddles, the first woman to win the Iditarod, is a self-proclaimed coffee lover. For a decadent treat on the trail, Riddles made coffee “as thick as molasses” and mixed it with real cream and brown sugar, freezing it flat in Ziploc bags as an ice pop to eat on the trail or to thaw out at checkpoints and drink. Importantly, her coffee pops are half-caff as too much caffeine causes an energy crash during the race. Taking inspiration from Riddles’ treat, these simple coffee popsicles are a great way to use up the dregs of your coffee kettle for a satisfying and delicious snack. *If you do not have a large ice cube tray, this can be adjusted for two large popsicle molds or 8—10 smaller ice cubes.
- [Wormwood Black Pepper Shortbread](https://ediblealaska.ediblecommunities.com/recipe/recipes-wormwood-black-pepper-shortbread/) - Wormwood’s distinctive scent and flavor are the stars of this simple shortbread with a bite. Goat milk butter, if accessible, has a mild but tangy taste which pairs well with the herbaceous taste of wormwood, though any good quality butter can be used in this delicious treat. Once fully cooled, the shortbread may be frozen to be savored over time.
- [Wormwood Juniper Sachet](https://ediblealaska.ediblecommunities.com/recipe/recipes-wormwood-juniper-sachet/) - Wormwood is often used as an insect repellent. Dried as a simple sachet, its strong, herbaceous smell infuses any closet of clothes or linens with a warm scent. Or, it can be used in a cellar or pantry to ward off insects. Combine with juniper berries, or any other herb, for added fragrance.
- [Eggless Asparagus Quiche](https://ediblealaska.ediblecommunities.com/recipe/recipes-canned-asparagus/) - Canned asparagus strives to recall the springy snap of the stalks of this herbaceous perennial. Most often, though, it fails, tasting mushy and bland without the same spunk and freshness. But, if you find yourself longing for asparagus midwinter in Alaska, the canned version might be your only option. Mixed into an eggless ‘quiche,’ canned asparagus does not pretend to be fresh, but rather adds texture to this flavorful, protein-rich main. Fresh asparagus can of course be substituted in this recipe (no need to cook first), and other canned vegetables like peas or artichoke hearts also work well. 
- [Sorrel Crackers](https://ediblealaska.ediblecommunities.com/recipe/recipes-sorrel-crackers/) - The tart, tangy flavor of sorrel pairs well with rich flavors. These crackers beautifully complement an oily smoked salmon or a rich creamy cheese. Goat cheese makes a particularly snappy pairing with some fig spread or pear slices. Crackers store for 6 months in the freezer and 10 days on the counter.
- [Sorrel Frosting](https://ediblealaska.ediblecommunities.com/recipe/recipes-sorrel-frosting/) - Find Hollis's companion recipes for sorrel crackers and cake, and her list of words for sorrel used in Alaska.
- [Plum Frangipane](https://ediblealaska.ediblecommunities.com/recipe/recipes-plum-frangipane/) - Frangipane gets its name from a 16th-century Italian nobleman, Marquis Muzio Frangipani, who invented a popular almond scented perfume. Traditionally a mixture of almond, egg, and sugar, this frangipane uses a handful of pantry items to make a show-stopping and delicious tart that gets better with a few days of rest, if you can wait that long.
- [Dandelion Kimchi](https://ediblealaska.ediblecommunities.com/recipe/recipes-dandelion-kimchi/) - Nine species of dandelion are native to Alaska. However, the non-native, invasive Taraxacum officinale is most prevalent. The native species tend to have short, narrow leaves, and the bracts (the bitter, leaf-like green under the flower) of the native species cup the flowers while the bracts of the invasive species point downward. While many of us consider dandelions a garden nuisance, they can be a delicious, savory addition to the table. Chef Stacie Miller uses the greens, available in late fall, for a delicious variation on kimchi. Turnip greens or other root greens can be substituted or added.
- [Fermented Mint Tzatziki](https://ediblealaska.ediblecommunities.com/recipe/recipes-fermented-mint-tzatziki/) - Culinaria Obscura This dip or sauce goes well with just about anything. It is an especially delightful spread on flatbread. Add a dollop to a slice of socca or lavash to accompany your bowl of nasturtium soup and beet cream for a full meal. Leftover tzatziki pairs beautifully with roasted salmon and lemon.
- [Beet Cream](https://ediblealaska.ediblecommunities.com/recipe/recipes-beet-cream/) - Culinaria Obscura The earthiness of raw beet combined with velvety, rich cashews creates a sumptuous cream that is a perfect accompaniment to the spicy, fresh flavors of nasturtium soup. Not to mention that the brilliant red color of the cream against the soup’s deep green creates a showstopping plate. Leftovers of this simple-to-prepare cream can be used as a spread on crackers with smoked salmon, a dip for vegetables, or a (vegan) cheese substitute in pasta dishes.
- [Sorrel Cake](https://ediblealaska.ediblecommunities.com/recipe/recipes-sorrel-cake/) - This showy cake emerges from the oven a bright green color. Complemented by the berry filling and sorrel frosting, this stunner beautifully centers any dinner party table. The cake has a moist crumb and sweet-tangy flavor that is bright and light, perfect for enjoying in Alaska’s long bright and light spring or summer days. You won’t need to worry about leftovers, but in the off chance you have any, leftovers will freeze for up to 2 months, or rest on the counter for 2-3 days. Find Hollis's companion recipes for sorrel frosting and crackers, and her list of words for sorrel used in Alaska. Makes two 8-inch cake layers or eight 4-inch mini-cake layers
- [Dried Mushroom and Lentil Winter Stew](https://ediblealaska.ediblecommunities.com/recipe/recipes-dried-mushroom-and-lentil-winter-stew/) - This is a good standby if I get surprise guests in the middle of winter when my kitchen might not be well-stocked. It’s a very flexible recipe that takes well to the addition of meat or whatever vegetables are on hand. I make a pot of stew and some quick herb scones or biscuits, and have a meal that I’m happy to share with others.
- [Flower Power Syrup](https://ediblealaska.ediblecommunities.com/recipe/recipes-flower-power-syrup/) - This recipe is a basic simply syrup that begins with an infusion of edible flower petals. Choose your flowers based on what's in bloom or save dried petals for out of season syruping. —The editors.
- [Smreka](https://ediblealaska.ediblecommunities.com/recipe/recipes-smreka/) - Recipe adapted from Sandor Katz’s The Art of Fermentation.
- [Sourdough Crackers](https://ediblealaska.ediblecommunities.com/recipe/recipes-sourdough-crackers/) - Sourdough Crackers 1 cup flour½ teaspoon salt, plus more to sprinkle on top1 cup sourdough starter¼ cup butter2 tablespoons herbs or other flavorsOil to brush on top Mix ingredients except for oil and extra salt. Cut the butter into the flour. Add a bit of water (1 tablespoon at a time if your dough is
- [Aromatic Bitters](https://ediblealaska.ediblecommunities.com/recipe/recipes-aromatic-bitters/) - Aromatic Bitters 2 parts mugwort leaves1 part each yarrow, chamomile, and rose petals3 cardamom pods1 part raisins, for extra sweetness (optional)Alcohol, to cover Either mix herbs and spices together in one jar, and cover with alcohol, or create separate extracts and combine them later. Both fresh and dried herbs work, though you will usually want
- [Dandelion Winter Bitters](https://ediblealaska.ediblecommunities.com/recipe/recipes-dandelion-winter-bitters/) - Dandelion Winter Bitters 5 parts dandelion root1 part gentian root1 part each hibiscus flower, black pepper, anise, and mandarin peelAlcohol, to cover Either mix herbs and spices together in one jar, and cover with alcohol, or create separate extracts and combine them later. Both fresh and dried herbs work, though you will usually want three
- [Beet Kvass](https://ediblealaska.ediblecommunities.com/recipe/recipes-link-beet-kvass/) - Beet kvass is a traditional fermented beverage from Eastern Europe. In Russian, the word “kvass” can refer to any sour fermented beverage. Basic kvass is made from bread, but it can also be made with fruits and vegetables, and it’s often made with beets. The Lactobacillus bacteria that naturally occurs in fruits and vegetables ferments to create a probiotic drink. The flavor of beet kvass is distinctive: slightly salty, sour, sweet, earthy, and rich.
- [Backpacker’s Oatmeal](https://ediblealaska.ediblecommunities.com/recipe/recipes-backpacker-s-oatmeal/) - Backpacker’s Oatmeal ½ cup instant oats2 tablespoons dried coconut milk½ teaspoon brown sugar¼ teaspoon cinnamon2 tablespoons hemp seeds1 tablespoon chia seeds¼ cup walnuts, chopped¼ cup dried cranberries or raisins3 tablespoons freeze dried blueberries or applesWild berries (blueberries, cranberries, cloudberries, etc.), as available Mix the above ingredients together in a bag. Alter the proportions to your
- [Backcountry Curry](https://ediblealaska.ediblecommunities.com/recipe/recipes-backcountry-curry/) - Backcountry Curry ½ cup instant rice½ cup freeze dried chicken or soy curls1 tablespoon freeze dried onion3 tablespoons freeze dried mix of peas and carrots3 tablespoons freeze dried bell peppers3 tablespoons dried coconut milk1 teaspoon curry powder½ teaspoon cumin seeds¼ cup cashews, roughly chopped1 tablespoon dried cilantroWild greens (dandelion, fireweed, river beauty), as available Measure
- [Winter Berries-Orange and Cranberry Cinnamon Rolls with Rose Hip Frosting](https://ediblealaska.ediblecommunities.com/recipe/recipes-cranberry-cinnamon-rolls/) - In the boreal forest, and ecosystems further north, some plants hold their fruit for months after ripening. Some of these, such as highbush cranberries and lowbush cranberries, the latter also called lingonberries, get sweeter and tastier after they freeze. Winter berries are an important source of food for resident northern animals like birds, voles, and foxes and they are also valuable and tasty treats for people. Xay gige’ (in Ahtna) and Hey Gek’a (in Denai’na) translating in English to “winterberry,” are the names for Vaccinium vitis-idaea, or lowbush cranberry. Winter berries are like jewels in the monochrome winter landscape, and they can be the perfect part of a special celebration meal. Look around and see if you can find some rose hips, highbush or lowbush cranberries, crowberries, or serviceberries. When harvesting, choose berries that are in good shape, that are not diseased, and that you are confident identifying because some poisonous berries do exist in Alaska. One way to use your freshly picked berries is in the recipe below, which I designed to be flexible and make use of a small winter harvest. However, instead of fresh berries, you may substitute frozen berries from fall harvests or dried or store-bought berries.
- [Raspberry Bars for the Road](https://ediblealaska.ediblecommunities.com/recipe/recipes-raspberry-bars-road/) - My partner transplanted a small raspberry bush from the side of the McCarthy Road to the river bluff in front of our cabin building site. Twelve years later, we have a cabin and a thriving raspberry patch, though I am not sure if the wild raspberries came from that one transplant. Wild raspberries, Rubus idaeus, are fairly common in the Interior and Southcentral Alaska, and they love to grow in sunny disturbed soils along riverbanks, roadbeds, and other edge habitats. Tending this wild patch of plants is my favorite type of gardening. We care for them by watering them with our gravity fed hose and pruning back old canes, but they would grow here anyway. I look forward to July and August days where I can go out in the morning and pick a handful of berries for my morning yogurt. I like to pick their leaves, too, and brew them into a nutrient rich tea. Wild raspberries are a bit smaller, seedier, and less sweet than the cultivated kind, but they are packed with flavor and taste like pure summer. Raspberries are great on their own fresh off the bush, but they are delicate and don’t travel very well. If you do want to take some of that flavor with you, or save it for later, I recommend capturing it in home-baked raspberry bars. This recipe, inspired by a Linzer torte, calls for walnut and cinnamon in the crust. The nuts add a warm, earthy flavor.
- [Spiced Tea & Lemon or Berry Vanilla Syrup](https://ediblealaska.ediblecommunities.com/recipe/recipes-spiced-tea-lemon-or-berry-vanilla-syrup/) - Spiced Tea & Lemon or Berry Vanilla Syrup 2 cups water1 cup sugar Heat sugar and water in a small pot the stove until sugar dissolves. Here are two syrup flavors to try: Spiced Tea and Lemon Add to the syrup ½ cup dried Labrador tea, 1 tablespoon dried mint, 1 lemon, sliced with rind,
- [Yeast Soda](https://ediblealaska.ediblecommunities.com/recipe/recipes-yeast-soda/) - By making carbonated soda at home, you can celebrate and preserve flavors from the warmer months It is fun to mix flavors and spices by adding whatever preserved berries and fruits you have, in jars or in the freezer, with seasonal produce like citrus, as well as dried herbs, flowers, and spices. It just takes a pinch of yeast, sugar, water, and some time. Once the soda is finished, you can mix it into a cocktail or enjoy it on its own. This piece was originally published in Edible Alaska issue 26, Winter, 2022
- [Golden Dandelion Corn Muffins](https://ediblealaska.ediblecommunities.com/recipe/recipes-dandelion-corn-muffins/) - Common dandelions (Taraxacum officinale), native to Europe, are thought to have been introduced to North America by immigrants who brought the plants with them to use as medicine. The dandelion is well-known because it is so good at establishing itself along roadsides, yards, and disturbed areas. Because it grows so easily, I never feel badly about harvesting it, and many parts of the dandelion can be used for food and medicine. Pollinators know that the flowers are sweet and full of nectar. It is fun to add the flowers to baked goods such as muffins, pancakes, and cakes. I love to mix them with cornmeal to play up their golden color.
- [My Favorite Vinaigrette](https://ediblealaska.ediblecommunities.com/recipe/recipes-my-favorite-vinaigrette/) - My Favorite Vinaigrette 3 ounces infused vinegar3 ounces olive oil1 tablespoon infused honey1 tablespoon Dijon mustard1 clove garlic, minced1 teaspoon dried or fresh herbs, such as oregano, mint, basil, and rose petals (you could use the leftover mint and rose from the honey infusion) Combine all the ingredients and shake well before serving.
- [Rose and Mint Honey](https://ediblealaska.ediblecommunities.com/recipe/recipes-rose-and-mint-honey/) - Rose and Mint Honey 1 part dried herbs, equal mix of rose petals and mint leaves, or whatever herbs you’d like2 parts honey Fill a clean jar a little less than halfway with dried herbs. It is important that the herbs are dried because adding water to the mix dilutes the honey and can cause
- [Ginger Scallion Sauce](https://ediblealaska.ediblecommunities.com/recipe/recipes-ginger-scallion-sauce/) - Ginger Scallion Sauce ½ cup neutral oil, like peanut2 teaspoons (about 3 inches) ginger root, grated1 cup bunching onions (white and green parts), wild onions, or chives, minced1 teaspoon tamari1 teaspoon rice wine vinegarDash fish sauce (optional) Heat the oil until just before the smoke point. Add grated ginger and minced onions to a bowl.
- [Alder Skewered salmon with hot spruce drizzle](https://ediblealaska.ediblecommunities.com/recipe/recipes-alder-skewered-salmon-hot-spruce-drizzle/) - This recipe takes inspiration from the watershed, wild salmon, and the alder in the forest that supports their habitat and relies on their migration. Note: make your own spruce tip syrup with this recipe.
- [Rosemary Lingonberry Bread](https://ediblealaska.ediblecommunities.com/recipe/recipes-rosemary-lingonberry-bread/) - We wanted to express the profound lowbush character and flavor, by itself and with some unexpected partners. Here’s a savory dinner bread, easy to make, featuring lingonberry and fresh rosemary. Adapted from a recipy by Carol Kaynor. Makes 1 large loaf.
- [Alaska Beer Cheese Dip](https://ediblealaska.ediblecommunities.com/recipe/recipes-alaska-beer-cheese-dip/) - When you live in Alaska, one of the most common questions you are asked is, “How did you end up in Alaska?” My favorite answer is that I took the long way. This recipe took the long way to get here as well. It was first inspired by a little pizza place in Marquette, Michigan and their famous garlic cheese sauce, then adapted once again during a year I spent living in Kentucky, and finally finished thanks to my love for local Alaska beer. Use any lightly flavored beer you like to drink in this recipe. Serve with crackers, vegetables, or my personal favorite—warm breadsticks.
- [Alaska 14 Potato Brew Stew](https://ediblealaska.ediblecommunities.com/recipe/recipes-alaska-14-potato-brew-stew/) - I’m always amazed by the variety of potatoes at the farmers market in the fall, and I wanted to create a soup that showcases their diversity. I translated a tip I learned when making apple pie—using different apple varieties—to add texture and flavor to this soup. Combining different types of potatoes provides a satisfying contrast; some become soft and velvety, while others remain firm, adding depth to the finished dish. Including roasted potatoes on top deepens the flavor, making every spoonful a delight. For this recipe, I managed to find 14 different potato varieties at the market, and I used them all, but it’s not necessary to use this many. Blue, purple, and red-fleshed potatoes, while striking, can change the color of the soup, so I suggest using those only for the roasted potato topping. Beer adds another layer of richness and depth to this soup. I recommend using Susitna Brewing Co. Alcan Amber or Forty-Ninth State Alaska 8 Star Lager for their balance of malty sweetness, which enhances the natural flavors of the potatoes without overwhelming them. Avoid any bitter beers. The beer helps deglaze the pan and lends a subtle, earthy note that brings the whole dish together. This soup is incredibly hearty and perfect for a winter afternoon spent outdoors. If possible, make it a day ahead—the flavors deepen overnight, and the soup thickens to the point that it becomes a satisfying vehicle for toppings like Cheddar cheese, bacon, and/or green onions. It’s essentially a loaded baked potato in a bowl, made even better with the addition of local Alaska beer. Originally published in Edible Alaska issue no. 34, Winter 2024 
- [The Crabby Captain](https://ediblealaska.ediblecommunities.com/recipe/recipes-crabby-captain/) - I absolutely LOVE crabapple season in Alaska—the fruits have such an amazing flavor. They are tart, sweet, and tannic and can be used for anything. My favorite drink to make with them is mulled cider. It is the perfect fall treat. I use the mulled cider in cocktails as well, and the results have been amazing. I often make cider-based tiki drinks, playing on the rum in the cider, but in The Crabby Captain, below, I use bourbon. I created this cocktail for a dinner at Whale’s Tail Bar and Bistro in The Hotel Captain Cook, hosted by Brown Jug, and the guests loved it. I hope everyone gets to make this. Cheers!
- [Molecular Mixology: A Kelp Cocktail Down by the Bay](https://ediblealaska.ediblecommunities.com/recipe/recipes-kelp-cocktail/) - Inspired by the sea, and the classic dirty martini, I created this edible sphere which bursts in your mouth when you eat it. That’s right, you can eat this cocktail. It’s savory, with salty flavors of the ocean, herbs from the gin, and umami from the kelp. I hope you all have as much fun making this as I did. Originally published in Issue No. 23, Spring 2022
- [Jazz in the Pink](https://ediblealaska.ediblecommunities.com/recipe/recipes-jazz-pink/) - By The Fermented Alaskan, Carissa Pearce
- [Homemade Blueberry Liqueur](https://ediblealaska.ediblecommunities.com/recipe/recipes-homemade-blueberry-liqueur/) - Homemade Blueberry Liqueur 1 cup wild blueberries (frozen are fine, commercial berries will work in a pinch)1 cup merlot1 cup sugar1 cup vodka Add the blueberries, merlot, and sugar to a saucepan and heat to a light boil. Turn off the heat and let it cool to room temperature. Strain out the blueberries, add the
- [Currant Mood](https://ediblealaska.ediblecommunities.com/recipe/recipes-currant-mood/) - Currant Mood 1 egg1 1/2 ounces Amalga Juneauper Gin1/4 ounce Averno (1 ounce Carissa’s handmade currant amaro used here)3/4 ounce lime juice2 teaspoons VooDoo Jams’ Deux Me or The Velvet Hammer jam2 dashes homemade aromatic bitters or Angostura bitters2 ounces Double Shovel Cider’sImperial Currant Spruce Tip-Infused Egg White Put a handful of spruce tips in
- [Winter-spiced Alaska Amaro](https://ediblealaska.ediblecommunities.com/recipe/recipes-alaska-amaro/) - Amari (the plural of amaro) have been making their way into bars and restaurants across the country and into your cocktails! Amaro is defined as a concentrated flavor extract for drinking. The word means “bitter” in Italian. Amari are similar to bitters, but differ in that they can be drunk straight, whereas bitters are too strong, and meant to be used as flavorings. This amaro features red currants. You can sip it on its own or add it to cocktails. Many of you have tons of different berries you picked and stored in your freezers, so feel free to substitute blueberries, black currants, cranberries, or raspberries in this recipe. I do not use any high proof alcohol for amari infusions, and recommend you go no higher than 80 proof.
- [Eggnog Whoopie Pies](https://ediblealaska.ediblecommunities.com/recipe/recipes-eggnog-whoopie-pies/) - What happens to a classic whoopie pie when master drink mixer and culinary creative force Carissa Pearce gets her hands on it? Well, it gets very festive! These decadent cookies are rich in chocolate and feature a white chocolate ganache filling spiked with pumpkin-infused eggnog. Make your own nog with her aged chocolate cherry eggnog recipe from the Winter 2024 issue. Wow! Happy Holidays and bon appetit! 
- [Aged Chocolate Cherry Eggnog](https://ediblealaska.ediblecommunities.com/recipe/recipes-aged-chocolate-cherry-eggnog/) - Originally published in Edible Alaska no. 34, Winter 2024 Wait! Before you grab that carton of pre-made nog, consider the alternative. This holiday season, wow your guests with your own homemade version, then wow them even more when you serve them aged eggnog. This process takes a little advance planning, but the recipe itself couldn’t be easier. If you’re picking up this magazine in mid-November, now is the time to start this delicious project for the December and new year holidays.
- [Eggnog Thumbprint Cookies](https://ediblealaska.ediblecommunities.com/recipe/recipes-eggnog-thumbprint-cookies/) - This Egg Nog Thumbprint Cookie from our friend, mixologist, and cook, Carissa Pearce, tastes just like its boozy beverage cousin! The texture is sublime and just melts in your mouth. Amalga's Single Malt Whiskey is the star of this cookie standing up to the perfectly buttery richness. Carissa says, "I got this cookbook from my Granny in 1985. I did adjust some of the ingredients to my liking, but not much. I love baking classic recipes and this one is always a hit during the holidays. I hope you get to make it!"
- [Mulled Crabapple Cider](https://ediblealaska.ediblecommunities.com/recipe/recipes-mulled-crabapple-cider/) - I absolutely LOVE crabapple season in Alaska—the fruits have such an amazing flavor. They are tart, sweet, and tannic and can be used for anything. My favorite drink to make with them is mulled cider. It is the perfect fall treat. I use the mulled cider in cocktails as well, and the results have been amazing. I often make cider-based tiki drinks, playing on the rum in the cider, but in The Crabby Captain, below, I use bourbon. I created this cocktail for a dinner at Whale’s Tail Bar and Bistro in The Hotel Captain Cook, hosted by Brown Jug, and the guests loved it. I hope everyone gets to make this. Cheers!
- [Coconut Macaroons](https://ediblealaska.ediblecommunities.com/recipe/recipes-coconut-macaroons/) - We remembered this recipe just at the right time, running late to a cookie exchange. With ingredients from the pantry, these gluten-free treats can be whipped up in under an hour. They have a wonderful toasty-crispness when they are just cooled out of the oven. If any remain till the next day, they take on a more traditional macaroon chewiness.
- [Wild Nettle Gomashio (Gomasio)](https://ediblealaska.ediblecommunities.com/recipe/recipes-wild-nettle-gomashio-gomasio/) - Gomashio (sometimes spelled gomasio) has always been one of my favorite seasonings. It’s a Japanese spice blend made with sesame seeds “goma” and salt “shio.” It’s often made with seaweed, and this version takes advantage of the fact that when dried, nettles have a subtle “seaweedy-ness.”
- [Roasted Nettle Chips](https://ediblealaska.ediblecommunities.com/recipe/recipes-roasted-nettle-chips/) - Last year, I found myself eating far too many packages of kale chips, which led me to experiment with creating a foraged version. Here’s a wild-foods take on packaged chips, these are a bit more delicate, but just as addictive to snack on.
- [Nettle Pesto](https://ediblealaska.ediblecommunities.com/recipe/recipes-nettle-pesto-0/) - Nettle Pesto is probably my favorite non-recipe.
- [Festive Matcha Almond Shortbread](https://ediblealaska.ediblecommunities.com/recipe/recipes-matcha-cookies/) - This delicate shortbread is naturally grain and gluten-free—it's made with almond flour. The matcha lends a bright festive green, and the dark chocolate is a decadent finish to the not-so-sweet cookie.
- [Seriously Foolproof Pie Crust](https://ediblealaska.ediblecommunities.com/recipe/recipes-seriously-foolproof-pie-crust/) - I learned the boiling water-style pie crust from Cordova’s foremost pie maker, Anita Smyke, and I’ve adapted it in many ways. It always works.
- [Cranberry Caviar with Sourdough Blini](https://ediblealaska.ediblecommunities.com/recipe/recipes-cranberry-caviar-sourdough-blini/) - The idea for this recipe came when I was simmering some cranberries for sauce. I peeked in the pot and thought that they looked not all that different from big salmon roe. 
- [Rose Shortbread](https://ediblealaska.ediblecommunities.com/recipe/recipes-rose-shortbread/) - Shortbread is one of the simplest cookies, and it is based on a 1-2-3 ratio. 1 part sugar, 2 parts fat, 3 parts flour. I’ve given weights as well as volume measurements since I usually make it with a kitchen scale.
- [Salmon de Leche Custard Ice Cream](https://ediblealaska.ediblecommunities.com/recipe/recipes-salmon-ice-cream/) - What is that flavor? Is it butterscotch? Could it be dulce de leche? Or even cajeta? You’d never guess this decadent dessert features “undesirable” salmon scraps that you would otherwise toss in the trash after filleting or portioning. Inspired by my Mexican roots and my passion for sustainability, this salmon ice cream is made with salmon scraps (seriously, almost any of the scraps) and turns them into a delicious dessert. Combining a salmon brown sugar syrup with traditional ice cream ingredients achieves a complexity you never knew existed.
- [Mushroom Spiced Latte or Cocktail](https://ediblealaska.ediblecommunities.com/recipe/recipes-mushroom-spiced-latte-or-cocktail/) - Move over, pumpkin spice latte. Alaskify your classic fall latte with wild foraged mushrooms. Seasoned with warming spices and amaretto liqueur, this wild take on a classic will send you to the woods foraging for ingredients. Feel like celebrating? Make it a cocktail by adding the amaretto liqueur to the coffee instead of cooking it into the syrup.
- [Summertime Gorp](https://ediblealaska.ediblecommunities.com/recipe/recipes-summertime-gorp/) - Kids are great at making gorp (plus, it's customizable). Use this recipe as a guide, but feel free to substitute! 
- [Crowberry Syrup](https://ediblealaska.ediblecommunities.com/recipe/recipes-crowberry-syrup/) - Crowberries, also called mossberries, are found throughout Alaska on alpine muskegs and tundra, growing very low to the ground on a trailing evergreen plant. The leaves of this plant are very small and narrow, and tiny round berries can get up to ½ inch in diameter, with a rich, blue-black color. Look for crowberries to appear in late July, sometimes mixed in with blueberry bushes.
- [Sparkling Mint Lemonade](https://ediblealaska.ediblecommunities.com/recipe/recipes-sparkling-mint-lemonade/) - This time of year we’re looking to celebrate on the lighter side. Our refreshing sparkler is great for kids and adults alike. For the over-21 crowd, add an ounce of Anchorage Distillery Vodka to a pint of lemonade (go with a raspberry or blueberry version for another layer of flavor) for a low alcohol cocktail perfect for summertime imbibing.
- [Dog Biscuits](https://ediblealaska.ediblecommunities.com/recipe/recipes-dog-biscuits/) - Our doggy tasting panel (Snookums, Rascal, and Ozzie) gave these tasty homemade treats the stamp of approval. We have to admit, we tried them too, and although we didn’t want to do tricks for more, your pups probably will.
- [Alaskan Smoked Porter Chili](https://ediblealaska.ediblecommunities.com/recipe/recipes-alaskan-smoked-porter-chili/) - Get this chili simmering on the stove early and your family will be sitting down for dinner before you even call them! Make sure you make enough for leftovers, this is one of those dishes that tastes even better the next day.
- [Baby Back Ribs with Alaskan Smoked Porter](https://ediblealaska.ediblecommunities.com/recipe/recipes-baby-back-ribs-alaskan-smoked-porter/) - When the weather is too nasty out to grill, these oven braised ribs will make you happy you stayed inside. The Alaskan Smoked Porter gives the ribs just a touch of smoky flavor and the leftover braising liquid has the right mix of sweet and tart.
- [Holiday Cut-out Cookies](https://ediblealaska.ediblecommunities.com/recipe/recipes-holiday-cut-out-cookies/) - These cookies may look simple but trust us, they are delicious! Pure sweet, vanilla flavor - you’ll have a hard time saving any of these to decorate. Try to resist - your friends and family will thank you.
- [Wild Alaska Salmon Burgers with Rhubarb Chutney](https://ediblealaska.ediblecommunities.com/recipe/recipes-wild-alaska-salmon-burgers-rhubarb-chutney/) - Chef Mandy Dixon likes to use sockeye salmon for these burgers. It’s perfect for the bits scraped from the salmon frames after filleting- we call it “spoon meat”. The rhubarb chutney pairs beautifully with salmon, and would be great with other grilled fish, pork, or mixed into a vinaigrette.
- [Cream of Alaska Summer Squash and Fresh Sweet Basil Soup](https://ediblealaska.ediblecommunities.com/recipe/recipes-cream-alaska-summer-squash-and-fresh-sweet-basil-soup/) - Summer is short, but the days are long. Thus, gardeners in Alaska experience amazing results with squash, lettuce, and peas. And, as with gardeners everywhere, too much zucchini can be a problem. This soup makes the best of the situation. The fresh basil really highlights the vegetables. Adapted by Kim Severson and Glenn Denkler from a recipe by Chef Jens Nannestad, Southside Bistro. All rights reserved. Excerpted from The New Alaska Cookbook
- [Mussels with Double Shovel Cider and Bacon](https://ediblealaska.ediblecommunities.com/recipe/recipes-mussels-double-shovel-cider-and-bacon/) - This is an easy way to prepare mussels (don’t forget to look for Alaska grown). If you can’t find Double Shovel cider, pick a dry hard cider option (you can also substitute chicken stock).
- [Indoor S'mores](https://ediblealaska.ediblecommunities.com/recipe/recipes-indoor-smores/) - Kids, we’re going to be honest here. This recipe is just as fun for adults as it is for you, so don’t be surprised when your mom or dad or grandparents insist on making these “for you” every night of the week. Just indulge them.
- [Seared Halibut Pasta with Pistachio Pesto and Roasted Tomatoes](https://ediblealaska.ediblecommunities.com/recipe/recipes-seared-halibut-pasta-pistachio-pesto-and-roasted-tomatoes/) - At the very tip of the Kenai Peninsula is Homer, Alaska: the halibut fishing capital of the world. A day of fishing can sometimes yield massive halibut weighing hundreds of pounds. Halibut have a mild flavor but are sturdy and meaty in texture. The main thing to know about cooking halibut is that you absolutely do not want to overcook it, especially if you’ve worked so hard to catch it or spent a pretty penny on it at the fishmonger. At medium-rare to medium, the center of the fish is glistening and almost opalescent, perfect to eat. Beyond that, halibut dries out rapidly and is much less enjoyable. Because of its tendency to dry out, I like a quick hard sear, as in this recipe, or a delicate poach. For searing your halibut, it’s handy to own a metal fish spatula to help get up under the fish without damaging the fillet.
- [Fireweed Pickles](https://ediblealaska.ediblecommunities.com/recipe/recipes-fireweed-pickles/) - I’m addicted to fireweed pickles. This is a quick pickle with a vinegar brine, kept purposely simple without a lot of spices to let the subtle fireweed flavor shine. I only make a few jars a year because the harvest window is short, and then I eat them as slowly as I can.
- [Farmer's Cheese](https://ediblealaska.ediblecommunities.com/recipe/recipes-farmers-cheese/) - Making fresh farmer’s cheese is quite simple. To produce most cheeses, rennet or an edible acid (like vinegar or lemon juice) is added to heated milk. This makes the milk coagulate or curdle, which is simply the milk solids (curds) separating from the liquid (whey). Sweet whey is the result of rennet-coagulated cheese and sour whey is the result of acid-coagulated cheese. This simple recipe for farmers cheese can be easily modified. Try adding different fresh herbs, finely chopped olives, or a bit of chipotle pepper.
- [Ruth Allman's Sourdough Hotcake Recipe](https://ediblealaska.ediblecommunities.com/recipe/recipes-ruth-allmans-sourdough-hotcake-recipe/) - While there are many high quality versions to be found in fine eating establishments throughout the state, to achieve the authentic Alaska sourdough experience, consider trying your hand at making and nurturing your own starter at home. It will return the favor and nurture you. Here are Ruth’s starter and famous “flaming sourdough hotcakes” recipes.
- [Chu Chee Red Curry Scallops and Green Beans](https://ediblealaska.ediblecommunities.com/recipe/recipes-chu-chee-red-curry-scallops-and-green-beans/) - Chu Chee, a traditional Thai red curry made of red chiles and shrimp paste, plays well with wild Alaska scallops and fresh green beans. You can scoop off the top layer of canned coconut milk if you can’t find unsweetened coconut cream. Serve with steamed rice.
- [Creamy Pumpkin Soup with Coconut and Curry](https://ediblealaska.ediblecommunities.com/recipe/recipes-creamy-pumpkin-soup-coconut-and-curry/) - Creamy Pumpkin Soup with Coconut and Curry 2 tablespoons coconut oil 1 cup peeled and chopped carrots1 cup chopped onion1 tablespoon chopped garlic1 tablespoon chopped fresh ginger1 medium jalapeño, chopped1 tablespoon curry powder1/2 teaspoon ground nutmeg3 cups cubed and peeled raw pumpkin1 can coconut milk2 cups chicken stock2 tablespoons honey1 teaspoon salt Heat oil in
- [Pickled Pumpkin](https://ediblealaska.ediblecommunities.com/recipe/recipes-pickled-pumpkin/) - Pickling is a time saver. It's a technique I like when I feel pressure from my refrigerator, or as a way to alleviate the particular anxiety that can follow a shopping spree at the farmers market. This pickled pumpkin is really unique. The flavors are balanced and they take a recognizable combination (in this case - pumpkin and cinnamon) and give it a new twist. Pickled pumpkin makes a great snack paired with roasted pumpkin seeds, or an interesting addition to a fall salad. 
- [Pumpkin Gratin](https://ediblealaska.ediblecommunities.com/recipe/recipes-pumpkin-gratin/) - This gratin bakes up so nice and light you'll have a hard time stopping eating it. It's really more of a savory soufflé. The delicate flavor of nutmeg and the richness of the cream come toghether to create a satisfying yet somehow cloud-like dish. It might become your favorite side, or if your a vegetarian you could make this the star of a sweet little supper with friends. 
- [Venison Stock](https://ediblealaska.ediblecommunities.com/recipe/recipes-venison-stock/) - Back to Basics with Venison Stock Using the entire animal is a rewarding end to a long and difficult hunt. Deer bones are ideal for stock, which can be key to delicious home-cooked meals. Venison stock makes a great foundation for all sorts of belly warming winter soup and stew recipes, a delicious demi-glace over some homemade gnocchi, or a fantastic gravy. Stock can be made with a variety of animal bones and ingredients. The process is more of an art than a precise recipe. Simmer your stock on the stove top or, if you have a pressure cooker tucked away, use it. It’s a great option for speeding up the process.
- [Alaska Salmon with Wild Blueberry Agrodolce](https://ediblealaska.ediblecommunities.com/recipe/recipes-alaska-salmon-wild-blueberry-agrodolce/) - Take simple roasted salmon to the next level with this recipe. The sweet-and-sour sauce gets all of its sweetness from apple juice and wild blueberries, instead of sugar in a traditional agrodolce.
- [Roasted Radishes with Citrus Brown Butter](https://ediblealaska.ediblecommunities.com/recipe/recipes-roasted-radishes-citrus-brown-butter/) - I love raw radishes - it can be hard to get them home before I eat them! That sharp crispness is just the thing on a hot summer day. But, if you’re looking for a dinner idea that can use up a fair amount of radishes in a unique way, we recommending roasting them. You can keep it simple, or try this 2-part recipe that features a quick sauce of brown butter and citrus. This classic approach to sauce is a great way to dress up fish or chicken as well.
- [Alaska Rhubarb Crumble](https://ediblealaska.ediblecommunities.com/recipe/recipes-alaska-rhubarb-crumble/) - This rhubarb crumble is quick and easier to make than pie. It’s versatile, too, because you can add strawberries in the spring or apples in the fall. I usually pop it into the oven shortly before we sit down to eat so it’s still warm for dessert. If using frozen rhubarb, just make sure it is well defrosted and drained first.
- [Tomato and Basil Soup with Wild Alaska Shrimp](https://ediblealaska.ediblecommunities.com/recipe/recipes-tomato-and-basil-soup-wild-alaska-shrimp/) - Sometimes you feel like a little summertime soup — not too heavy — just something to take a little chill off after a weekend outdoors. Consider this a perfect Sunday supper paired with some fresh bread (homemade, or from your favorite local bakery). Shrimp stock adds a great essence, but if you only have chicken stock on hand, that’s fine. If you’re feeling ambitious, clean the shrimp ahead of time and then make this easy shrimp stock with the shells.
- [Basic Shrimp Stock](https://ediblealaska.ediblecommunities.com/recipe/recipes-basic-shrimp-stock/) - This is a quick and easy stock that extracts all the good flavor from shrimp shells. Don’t worry about the exact vegetables, aromatics, or spices you have on hand; feel free to be creative. You can add fennel or lemon grass, a chunk of ginger or a splash of wine (red or white) depending on what’s in your fridge. Keep a couple of jars in the freezer and use them to add a mild seafood flavor to soups and chowders.
- [Hand-Pulled Honey Taffy](https://ediblealaska.ediblecommunities.com/recipe/recipes-hand-pulled-honey-taffy/) - This one-ingredient candy not only tastes great — it's a great DIY project for kiddos home on summer break. Make it with local honey and share these with out-of-town guests to give them a taste of Alaska. You will need a candy thermometer, parchment paper, and wax paper to make this recipe.
- [Rose Collins](https://ediblealaska.ediblecommunities.com/recipe/recipes-rose-collins/) - Enjoy this not-too-sweet and refreshing cocktail using homemade rose syrup from one of our favorite Anchorage bloggers, Alaska Knit Nat.
- [Edible Flower Compound Butter](https://ediblealaska.ediblecommunities.com/recipe/recipes-edible-flower-compound-butter/) - Elevate your summer brunch menu or dinner party with this show-stopping and simple compound butter. Enjoy this bonus recipe in our Harvesting Alaska series!
- [Wild Rose Syrup](https://ediblealaska.ediblecommunities.com/recipe/recipes-wild-rose-syrup/) - Making a batch of rose syrup is easy (once you get the petals picked). Enlist the help of some friends or family to pick a couple cups of these sweetly scented petals while you can. Then, make this beautiful syrup to remind you of summer all year round. It's delicious in cocktails, mocktails, or just drizzled over fresh fruit. Try it in a vinaigrette or over vanilla ice cream. 
- [Rosemary-Infused Honey](https://ediblealaska.ediblecommunities.com/recipe/recipes-rosemary-infused-honey/) - This sweet and savory infused honey tastes great drizzled over a hunk of blue cheese. Keep some extra in the refrigerator to have on hand for suprise guests; it lends a unique flavor to cocktails, sodas, pancakes, and more. Save it in a pretty jar and you can use it as an instant host/hostess gift. 
- [Ginger Kombucha Marinade](https://ediblealaska.ediblecommunities.com/recipe/recipes-ginger-kombucha-marinade/) - Kombucha is the perfect ingredient for all your backyard grilling! Use this marinade for a tasty pork chop that you can also whip up on the stovetop. Edible Alaska is a producing partner of the 2018 season of Harvesting Alaska with KTVA 11 News.
- [Kombucha Shandy](https://ediblealaska.ediblecommunities.com/recipe/recipes-kombucha-shandy/) - Summertime calls for a light refreshing beverage and this one fits the bill! Part light beer (say pale ale or pilsner), part citrus beverage (in this case, lemonade kombucha), all thirst-quenching. We suggest using King Street Brewing Company's pilsner or Denali Brewing Company's Agave Gold golden ale for an Alaska shandy. Edible Alaska is a producing partner of the 2018 season of Harvesting Alaska with KTVA 11 News.
- [Kombucha Mustard](https://ediblealaska.ediblecommunities.com/recipe/recipes-kombucha-mustard/) - Making your own mustard might seem daunting, but it's surprisingly easy. In this recipe, we replace the vinegar with kombucha to punch up your condiment with probiotics. We suggest using original, cayenne or turmeric flavors of kombucha, but feel free to experiment! You can also mix in a little honey to add some sweetness. Edible Alaska is a producing partner of the 2018 season of Harvesting Alaska with KTVA 11 News.
- [California Roll Bowls](https://ediblealaska.ediblecommunities.com/recipe/recipes-california-roll-bowls-0/) - Enjoy a sneak peek at this recipe from our upcoming summer issue! We're excited to be a producing partner of this season's Harvesting Alaska and will be highlighting recipes and stories on KTVA all summer long—including this tasty dish featuring wild Alaska crab. Sushi rice, sweet wild crab meat, spicy wasabi—we focused in on all the best parts of a traditional California roll and left out the work! No need to dig out the sushi mat, just assemble and enjoy. You’ll end up with some leftover creamy wasabi dressing; keep it in the fridge for up to a week and use it on a fresh green salad or as a marinade for chicken or shrimp.
- [The Last Word](https://ediblealaska.ediblecommunities.com/recipe/recipes-last-word-0/) - Michael Engelhard wrote about Absinthe in our Spring 2018 issue. He reminds us that "thanks to the Port Chilkoot Distillery in Haines, Alaskans can partake in a local version of this bottled mystique — the real thing, not some sugary knockoff with artificial colorants. Known for spirits with a unique sense of place, for marine-themed gin, whiskies, and vodka, the owner-operators Sean Copeland and Heather Shade dare you to surrender to the mermaid." Go ahead and surrender with this cocktail called The Last Word. 
- [Zucchini Fritters](https://ediblealaska.ediblecommunities.com/recipe/recipes-zucchini-fritters/) - Mix up your zucchini repertoire with this easy gluten-free recipe. Makes a great breakfast, lunch or side—try it with marinara sauce for dipping! Don’t rush the step where you salt and squeeze out the water. The drier you can get your shredded zucchini, the crispier your fritters will be.
- [Alaska Barley Couscous Lunch Bowl](https://ediblealaska.ediblecommunities.com/recipe/recipes-alaska-barley-couscous-lunch-bowl/) - The beauty of this recipe is that it's so versatile. You can add almost any protein and any veggies to this healthy Alaska grown couscous.
- [Alaska Barley Cereal, Yogurt & Berry Breakfast Parfait](https://ediblealaska.ediblecommunities.com/recipe/recipes-alaska-barley-cereal-yogurt-berry-breakfast-parfait/) - While this is meant for breakfast, it'd be great for lunch or an after-school snack, too!
- [Sparkling Beet Lemonade](https://ediblealaska.ediblecommunities.com/recipe/recipes-sparkling-beet-lemonade/) - Put a little pep in your step with this ultra-refreshing drink. Best served ice cold on a hot summer day.
- [Carrot Beet Punch](https://ediblealaska.ediblecommunities.com/recipe/recipes-carrot-beet-punch/) - Beet juice and carrot juice up the healthful nature of this punch. Juicing your own Alaska-grown root vegetables will give you the best flavor, but you can also find organic beet and carrot juice in the health food section of most local grocers.
- [Arugula Gimlet](https://ediblealaska.ediblecommunities.com/recipe/recipes-arugula-gimlet/) - Got too many greens? Make sure they don't go to waste with this garden-fresh cocktail. Arugula's spice stands up nicely to a traditional dry gin. You could also substitute an herbaceous gin and basil in place of the ingredients listed here.
- [Anchorage Mule](https://ediblealaska.ediblecommunities.com/recipe/recipes-anchorage-mule/) - Use Anchorage Distillery's Glacier Melt vodka and locally brewed Jipping ginger beer to make this Anchorage Mule!
- [Slow-Cooker Root Beer Spare Ribs](https://ediblealaska.ediblecommunities.com/recipe/recipes-slow-cooker-root-beer-spare-ribs/) - We're using one of our favorite locally brewed sodas (Broken Tooth Brewing root beer!) in this tasty slow-cooker meal. Simple enough for a weeknight and it makes great leftovers to be used on a sandwich.
- [Roasted Cauliflower and Carrots with Miso Dressing and Furikake](https://ediblealaska.ediblecommunities.com/recipe/recipes-roasted-cauliflower-and-carrots-miso-dressing-and-furikake/) - This dressing could be used for veggies, fish, chicken or a salad, but we love the way it clings to roasted cauliflower and carrots. Topped with our furikake with Alaska smoked sea salt, it's a great recipe to use for your farmers market finds!
- [Furikake with Alaska Smoked Sea Salt](https://ediblealaska.ediblecommunities.com/recipe/recipes-furikake-alaska-smoked-sea-salt/) - This Japanese-inspired seasoning is less sweet than a traditional furikake, since we leave out the sugar. But the addition of a good smoked sea salt like Alaska Salt Co.'s adds a nice depth of flavor. Try it sprinkled on top of cooked rice, vegetables, fish — even popcorn!
- [Grilled Alaska Salmon with Kimchi, Sugar Snap Peas, and Buckwheat Soba Noodles](https://ediblealaska.ediblecommunities.com/recipe/recipes-grilled-alaska-salmon-kimchi-sugar-snap-peas-and-buckwheat-soba-noodles/) - Grilled Alaska Salmon with Kimchi, Sugar Snap Peas, and Buckwheat Soba Noodles 4 Alaska salmon steaks or fillets2 bundles (10 ounces) buckwheat soba or udon noodles2 cups kimchi2 cups sugar snap peas, coarsely chopped½ cup fresh cilantro, finely chopped1 cup fresh radish or cucumber, thinly sliced1 tablespoon rice wine vinegar1 teaspoon sugar½ teaspoon salt2 tablespoons
- [The Fermented Alaskan’s Handcrafted Amaro](https://ediblealaska.ediblecommunities.com/recipe/recipes-fermented-alaskan-s-handcrafted-amaro/) - The Fermented Alaskan’s Handcrafted Amaro 1/2 cup pecans1/2 cup walnuts3 tablespoons orange peel1 teaspoon gentian root1 teaspoon devils club root1 teaspoon cinchona bark1 teaspoon wild cherry barkOne cup chopped apple1 cinnamon stick1 cup black currants1/2 cup Demerara syrup3 cups vodka Toast the nuts on a baking sheet at 350 F for 15 minutes. Allow to
- [Spruce Tip Sugar, Salt, and Syrups](https://ediblealaska.ediblecommunities.com/recipe/recipes-spruce-tip-sugar-salt-and-syrups/) - Spruce Tip Sugar, Salt, and Syrups Pro tip: swap rose petals for spruce tips in our shortbread recipe for a springy treat! Something to drink? Try Spruce Tip Milk Tea with handmade yarrow pearls. Want some savory spruciness? How about Spruce Tip Gravlax? Spruce Tip Salt Grind equal parts coarse sea salt (I’m partial to
- [Chef Amy Foote's Fresh Sea Asparagus & Blueberry Salad](https://ediblealaska.ediblecommunities.com/recipe/recipes-amy-foote-blueberry/) - Alaska Native Medical Center Executive Chef Amy Foote gave a presentation and cooking demonstration about the Native foods she harvests, receives, and serves to patients staying at the Center. She was speaking at the joint Association for the Study of Food and Society + Agriculture, Food, and Human Values Society conference taking place this week in Anchorage. While she shared stories of offering healing seal soup to patients, she prepared a bright and crunchy summer salad featuring sea asparagus and fresh blueberries. We're grateful that she agreed to share the recipe with us! Ingredient note: beach asparagus is a wild food. If you're harvesting it yourself for the first time, consult with a guide or a trusted expert so you know you have harvested safely. And take care to leave more behind than you take. At Edible Alaska, our general wild harvest guideline is to take no more than one percent in any particular patch or area. 
- [Spruce Tip Gravlax by Laurie Constantino](https://ediblealaska.ediblecommunities.com/recipe/recipes-spruce-tip-gravlax-laurie-constantino/) - Used with permission from laurieconstantino.com; adapted by Erica Thompson Clark Erica was raised in Kodiak, Alaska. When she and I were both living in Cordova, Alaska as Coast Guard spouses, she took me on my first spruce tip foray. Erica won the grand prize at the annual Taste of Cordova wild food cook-off with this dish. Gravlax is a salt and sugar, quick-cured, raw salmon treat with Scandinavian origins. It’s a great way to make use of fillets you have in the freezer before the season begins. NOTE: When eating any salmon raw, begin with commercially frozen salmon, or salmon that’s been in a home freezer at -4 degrees F for at least 7 days. Chef Laurie Constantino is the author of Tastes Like Home: Mediterranean Cooking in Alaska. Her website offers a wealth of information and recipes for cooks and foragers alike.
- [Savory Herb Jelly](https://ediblealaska.ediblecommunities.com/recipe/recipes-savory-herb-jelly/) - This savory jelly, which is sweet and sour, is a great way to preserve herbs, both wild and cultivated, for later in the year. I adapted this recipe from the idea of a “mint jelly,” using whatever herbs are in season: thyme and tarragon from my garden and Labrador tea for forest flavor, rose hips to add some brightness, a bit of yarrow because I like its spiciness, and raspberry leaf because I have so much growing in my front yard. Please experiment and use a mix of whatever you like or have on hand. I eat this on toast, but it is especially good with cheese and crackers or as a glaze or condiment for roasted meat or vegetables. Editors’ Note: Alaska has a bounty of edible plants, and some of them resemble toxic plants—Labrador tea is a notable example. Take care to learn before you harvest. We recommend foraging first with a knowledgeable wild harvester and consulting experts and guidebooks frequently. Check our archives for detailed articles on wild edibles, including roses, fireweed, and mushrooms. *Note: I used thyme, tarragon, Labrador tea, rose, yarrow, and raspberry leaf. I recommend using smaller amounts of strong woody herbs like thyme, rosemary, or Labrador tea and larger quantities of soft fleshy herbs like mint, basil, etc.
- [Masoob](https://ediblealaska.ediblecommunities.com/recipe/recipes-masoob/) - Mahdi first tasted this Yemeni dessert in Cairo. Variants of it can be found across Yemen, Saudi Arabia, and the United Arab Emirates. Mahdi prefers to make this dessert with table cream, also known as light cream.
- [Egyptian Spinach](https://ediblealaska.ediblecommunities.com/recipe/recipes-egyptian-spinach/) - The subtle, complex flavor of Egyptian spinach melds well with the bold spices in this favorite dish of Mahdi. Serve with a bowl of warm grains or flatbread. If you cannot find Egyptian spinach, regular spinach will also work in this recipe.
- [Mahdi’s Spice Blend](https://ediblealaska.ediblecommunities.com/recipe/recipes-mahdi-s-spice-blend/) - The Akal family uses this spice blend in a variety of preparations. Mahdi recommends it on salmon, or if you can get it, goat meat.
- [Roadhouse-Style Alaska Blueberry Meringue Pie](https://ediblealaska.ediblecommunities.com/recipe/recipes-roadhouse-style-alaska-blueberry-meringue-pie-0/) - Roadhouse-Style Alaska Blueberry Meringue Pie (For more dramatic meringue, add 1–3 additional whites. Per white, increase 1/8 teaspoon cream of tartar and 1½ teaspoons sugar.)For the Crust1 stick unsalted butter, cold1 cup all-purpose flour1 teaspoon sea salt1–3 tablespoons cold vodka, water, or apple juiceFor the Filling1 4.3-ounce package cook-and-serve, lemon Jell-O pudding1½ cups wild Alaska
- [Spaghetti Sauce with a Secret](https://ediblealaska.ediblecommunities.com/recipe/recipes-spaghetti-sauce-secret/) - Makes enough for 1 pound of dry spaghetti
- [Cioppino](https://ediblealaska.ediblecommunities.com/recipe/recipes-cioppino-1/) - Cioppino Olive oil, for drizzling4 tomatoes on the vine1 large fennel bulb, sliced thinly1 medium onion, diced4 shallots, diced4–6 garlic cloves, minced or roasted*2–plus teaspoons flaked sea salt, for seasoning to taste and for serving1 teaspoon red Basque chili powder or smoked paprika4 tablespoons organic tomato paste1 14.5-ounce can organic diced tomatoes5 cups fish, chicken,
- [Salmon Carpaccio](https://ediblealaska.ediblecommunities.com/recipe/recipes-salmon-carpaccio/) - Salmon Carpaccio 1 king or sockeye salmon fillet (skinned, pin bones removed with pliers)1 lime½ lemonRed pepper flakesOlive oilCoarse sea saltFresh thyme or dill, for garnish Freeze salmon in advance, and thaw until just soft enough to slice extremely thinly. (NOTE: This is a raw food dish. When eating salmon raw, use commercially frozen fish,
- [Vegetable Soup for the Pantry or Freezer](https://ediblealaska.ediblecommunities.com/recipe/recipes-veg-soup-canned/) - This soup, by UAF Cooperative Extension agent Sarah Lewis, gives the perfect opportunity to put up nature's summer bounty. Use vegetables from the garden or farmers market. This recipe makes a generous amount that you can freeze or pressure can.
- [Moroccan Green Pea Bruschetta](https://ediblealaska.ediblecommunities.com/recipe/moroccan-green-pea-bruschetta/) - Moroccan Green Pea Bruschetta 3 Tbsp. Organic Extra Virgin Olive Oil + more for garnish2 tsp. Marrakesh Mint Tea (contains caffeine)1 tsp. Moroccan Spice Blend½ tsp. Chile Lime Sea Salt + more for finishing½ tsp. Aleppo Pepper Crushed for garnishing2 cups frozen peas, thawed2 Tbsp. fresh chopped parsley2 garlic cloves, peeled and halved3 Tbsp. lemon
- [Moose Stew for a Crowd from Bean’s Café](https://ediblealaska.ediblecommunities.com/recipe/recipes-moose-stew-crowd/) - Moose Stew for a Crowd from Bean’s Café 2½ pounds venison, moose, or elk roast (or a combination)4 slices bacon1 clove garlic, chopped1 onion, quartered2 white potatoes, peeled and quartered2 large carrots, peeled and coarsely chopped1 large parsnip, peeled and coarsely chopped1 apple, coarsely chopped½ teaspoon coarse sea salt½ teaspoon freshly ground black pepper1 teaspoon
- [Smoky Corned Moose or Beef Brisket](https://ediblealaska.ediblecommunities.com/recipe/recipes-smoky-corned-moose/) - Smoky Corned Moose or Beef Brisket 4 Tbsp. Pickling Spice Seasoning, divided4 Tbsp. Applewood Smoked Sea Salt , divided1 Tbsp. Onion Obsession Spice Blend1 ½ cup kosher salt½ cup brown sugar1 pound ice4-5lb moose or beef brisket2 gallon zip-top bag1 head cabbage, cut into thick wedges4 carrots, cut into segments4 potatoes, halved Crush 3 Tbsp.
- [Kombucha-Brined Pork Chops with Potatoes, Cabbage, and Apples](https://ediblealaska.ediblecommunities.com/recipe/recipes-kombucha-brined-pork-chops-potatoes-cabbage-and-apples/) - Recipe by Nancy Alip and Alyse Staley, Jens’ Restaurant & Wine Bar This kombucha-brined pork chop recipe was inspired by Jens’ Restaurant’s across-the-street neighbors: Zip Kombucha and Black Label Booch. The recipe pairs well with Fiery Morning, a blood orange lager, and utilizes Ginger Rogers kombucha in the brine.
- [Barded Grouse Braised With Juneauper Gin](https://ediblealaska.ediblecommunities.com/recipe/recipes-barded-grouse-braised-juneauper-gin/) - Katie Bausler’s take on Pheasant Braised with Gin and Juniper from The Joy of Cooking, 1997 edition
- [Alaska Amaro Cocktail](https://ediblealaska.ediblecommunities.com/recipe/recipes-amaro/) - I used a gin from Amalga Distillery in Juneau Alaska that was rested in Pineau des Charentes casks, which pairs perfectly with this amaro. Pineau des Charentes is a French apéritif made from a blend of grape juice and cognac that has been resting in French oak barrels for 12 months. It has a fruity vanilla flavor and the gin really pulls those flavors out of the barrel. Use your favorite gin for this wintry cocktail.
- [Easy Chaga Tea](https://ediblealaska.ediblecommunities.com/recipe/recipes-easy-chaga-tea/) - As Yéilk’ Vivian Mork says, chaga isn’t easy. But if you’ve bought some chaga pieces or powder, you’re more than halfway to a nutritious, warming drink. Yéilk’ grinds small pieces of chaga in a dedicated coffee grinder. She says you can re-use steeped powder two to three times. To make the tea:
- [Chicken Tortilla Soup](https://ediblealaska.ediblecommunities.com/recipe/recipes-chicken-tortilla-soup-2/) - By 49th State Brewing Company kitchen This flavorful, hearty soup is delicious fresh or left over, and features spice and seasonings from The Spice & Tea Exchange of Anchorage.
- [Cardamom Black Tea-Rubbed Pork Chops](https://ediblealaska.ediblecommunities.com/recipe/recipes-cardamom-black-tea-rubbed-pork-chops/) - Recipe by Jenny Tse, Sipping Streams chef & owner
- [Garlic Truffle Potato Wedges](https://ediblealaska.ediblecommunities.com/recipe/recipes-garlic-truffle-potato-wedges/) - A quick soak in ice water before roasting makes these potato wedges impossibly crispy and crackly on the outside, with tender, pillowy potato insides. Seasoned with garlic, black truffle, and parmesan, they’re the perfect homemade solution any time a craving strikes for gourmet fries.
- [Ginger Turmeric Vegetable Soup](https://ediblealaska.ediblecommunities.com/recipe/recipes-ginger-turmeric-vegetable-soup/) - Ginger Turmeric Vegetable Soup 4 Tbs Ginger Turmeric Herbal Tea1 tsp Cumin - ground2 grinds Pirate's Bite Spice Blend (optional)1 cup carrots, chopped½ cup celery, chopped1 green onion1/2 cup bean, alfalfa, or broccoli sprouts1 cup button mushrooms4 cups vegetable broth2 Tbsp lemon juice4 oz rice noodles BRING 4 cups of water to a boil (212°F).
- [Van’s Marx Bros. Caesar Salad](https://ediblealaska.ediblecommunities.com/recipe/recipes-marx-bros-caesar/) - Van’s Marx Bros. Caesar Salad 3 cloves garlic3 anchovy fillets1 coddled egg (place egg in boiling water for 1 minute, then cool)½ lemon¼ cup olive oil½ teaspoon balsamic vinegar1 tablespoon Parmigiano-Reggiano, grated1 large head romaine lettuce, washed, torn, and spun dry½ cup croutons In the bottom of a large wooden bowl, drizzle a little olive
- [Mulled Cranberry Pear Pie](https://ediblealaska.ediblecommunities.com/recipe/recipes-mulled-cranberry-pear-pie/) - Mulled Cranberry Pear Pie Mulled Vodka3 Tbsp Mulling Spice Kit3/4 cup vodkaCrust1 1/2 cups all-purpose flour1 tsp granulated sugar1/4 tsp kosher salt1/2 cup unsalted butter, chilled & cubed1/4 cup mulled vodkaFilling6 each Bartlett pears, peeled, cored, and cubed2 Tbsp all-purpose flour2 Tbsp unsalted butter, melted1/4 cup maple syrup1 cup cranberries, fresh or frozen1/4 cup mulled
- [Festive Immune-boosting Wild Rice](https://ediblealaska.ediblecommunities.com/recipe/recipes-bartlett-wild-rice/) - Festive Immune-boosting Wild Rice 1½ cups (about 9 ounces) uncooked wild rice blend, such as Lundberg2¾ cups chicken broth, divided2 bay leaves1½ teaspoons kosher salt, divided3 tablespoons olive oil, divided2 leeks, trimmed, halved lengthwise, and finely chopped2 carrots, finely chopped2 celery stalks, finely chopped2 shallots, finely chopped3 cloves garlic, finely chopped2 teaspoons fresh sage, finely
- [Homemade Tea Infused Jam](https://ediblealaska.ediblecommunities.com/recipe/homemade-tea-infused-jam/) - Homemade Tea Infused Jam 1 Tbsp. Cinnamon Plum Herbal Tea or Cranberry Apple Tart Herbal Tea from The Spice Tea Exchange3 Apples1 Tbsp. lemon juice 1-1.75 oz. packet of pectin1 cup sugar4-6 half-pint canning jars STERILIZE and prepare your canning jars prior to beginning recipe. SKIN, core, and dice apples. STEEP Cinnamon Plum Herbal Tea or Cranberry Apple
- [Stacked Coho Salmon Enchiladas](https://ediblealaska.ediblecommunities.com/recipe/recipes-stacked-coho-salmon-enchiladas/) - By Lauren Grier, author of Modern Comfort Cooking: Feel-Good Favorites Made Fresh and New. Grier blogs at Climbing Grier Mountain. Recipe and photos used used with permission. Prep: 10 minutes | Cook: 45 minutes 
- [Nolan Park Sour](https://ediblealaska.ediblecommunities.com/recipe/recipes-nolan-park-sour/) - Nolan Park Sour 1½ ounces (3 tablespoons) high rye bourbon (I prefer Four Roses)¾ ounce (1½ tablespoons) clove infused honey syrup¾ ounce (1½ tablespoons) lemon juice½ ounce (1 tablespoon) pinot noir2 dashes Angostura bittersFor the clove-infused honey syrup1 cup honey½ cup water3 tablespoons whole cloves To make the syrup, add the honey and water to
- [The Red Caboose](https://ediblealaska.ediblecommunities.com/recipe/recipes-red-caboose/) - Fiero is a bright and citrusy vin de liqueur—a fortified wine that has been infused with spirits as well as with herbs and spices. The natural red color makes it a perfect ingredient in Addie Camp’s signature drink, The Red Caboose. You can think of it as a wintery G&T spritzer. It’s sure to brighten any winter evening.
- [All That Bitters is Gold](https://ediblealaska.ediblecommunities.com/recipe/recipes-bourbon-beer-cocktail/) - Taking a new twist on “cocktail bitters,” this bee-eautiful bourbon-based concoction gets bitter notes from your favorite IPA beer, tempered by wild Alaska honey and brightened with lemon to match the IPA’s citrus notes. To drink it is to nestle into a heaven found somewhere between a hopyard and an apiary. Cheers!
- [Chai for a Crowd](https://ediblealaska.ediblecommunities.com/recipe/recipes-chai-crowd/) - Make this spicy tea mix ahead of time to keep yourself and your friends warm all winter. Then brew up a big batch of chai for your next gathering.
- [Lavender Lemonade](https://ediblealaska.ediblecommunities.com/recipe/recipes-lavender-lemonade/) - Lavender Lemonade 8 ounces boiling water2 tablespoons (5g) Sipping Streams Butterfly Pea Flower Blossom Tea1 teaspoon Sipping Streams Lavender Creamed Honey2 ounces lemon juice Steep the Butterfly Pea Flower Blossom Tea in boiling water for 5 minutes. Stir 1 teaspoon of Lavender Creamed Honey into the hot herbal tea. Pour over a 2-ounce glass full
- [Plum Hot Arctic Toddy](https://ediblealaska.ediblecommunities.com/recipe/recipes-plum-hot-arctic-toddy/) - Northern Alaska-grown apples crafted into a delicious hard cider meet spiced tea and a splash of bourbon to create a festive tea-based cocktail that is perfect for every occasion. Rimmed with butterscotch sugar for a touch of luxury, this drink collaboration is on a whole other level.
- [Glorious](https://ediblealaska.ediblecommunities.com/recipe/recipes-glorious/) - Makes 1 cocktail. Could easily be made in bigger batches.
- [Blueberry Jam Streusel Cookies](https://ediblealaska.ediblecommunities.com/recipe/recipes-blueberry-jam-streusel-cookies/) - Here’s an Alaska thing: you pick blueberries and then you put a big bag filled with them in your freezer and, after that, you kind of feel weird about using them. You might call it a sort of blueberry prepper impulse—you just don’t feel right if there are not berries in your freezer. But then, for some of us, it becomes a grandma’s good china situation. You’re always waiting for the right occasion to use it, and it never comes. And then, come spring, the blueberries are still there somehow, and they aren’t even really as good as they would have been if you’d just gone ahead and used them in the fall. So let’s use some blueberries, shall we? What I like about this recipe is that it makes a super satisfying cookie, in a soft, mall food court cookie way, owing in part to the cornstarch in the dough. It’s also an off-the-beaten path recipe for Alaska blueberries—especially frozen ones. It is refreshingly not pie, jam, muffins, pancakes, or bread. The cookies do have a streusel topping like a classic bloob muffin, but an entirely un-muffiny texture. This is a novel and worthy way to utilize your precious supply, imho. What’s fun about these cookies is that they use whole blueberries, and just a little bit of blueberry jam cut through the dough to make veins of intense blueberry flavor. You could increase the jam by a teaspoon or two, if you’d like. The way the recipe is written, the cookies remain doughy in the center, but if that’s not your preference, bake the cookies for a minute or two longer.
- [Smoked Pepper Pork Bake](https://ediblealaska.ediblecommunities.com/recipe/recipes-smoked-pepper-pork-bake/) - Meal planning doesn't have to be a chore! This easy, nutritious sheet pan recipe is perfect for a busy week. Cinnabar Smoke Spice Blend adds smoky flavor, while Onion Obsession and Aleppo Pepper add a zing! Mix up the ingredients to make the most of your pepper bake.
- [Morel-Sabayon Ice Cream](https://ediblealaska.ediblecommunities.com/recipe/recipes-morel-sabayon-ice-cream/) - (Adapted from Joy of Cooking’s Wine Custard) You don’t taste the morels as themselves here but they add a flavor you can’t quite put your finger on, a mere suggestion of umami. Texturally, the ice cream is halfway between ice cream and sherbet.
- [Grilled Salmon with Chimichurri](https://ediblealaska.ediblecommunities.com/recipe/recipes-grilled-salmon-chimichurri/) - This recipe is sponsored by Catch 49. With every Catch 49 purchase, you: bring home wild, fresh Alaskan seafood; Support small-boat Alaskan fishermen and their families; Develop and support Alaska’s local economy; Contribute to the ongoing sustainability of Alaska’s fisheries.
- [Togarashi Pepper Shiitake Rice Bowl](https://ediblealaska.ediblecommunities.com/recipe/recipes-togarashi-pepper-shiitake-rice-bowl/) - The renowned Japanese pepper blend, Togarashi Pepper Spice Blend, adds a flavorful and peppery zing to these shiitake rice bowls.
- [Shrimp Wontons](https://ediblealaska.ediblecommunities.com/recipe/recipes-shrimp-wontons/) - Shrimp Wontons ½ pound raw medium shrimp, peeled and deveined1 teaspoon minced peeled garlic1 tablespoon minced green onion (both white and green parts)1 tablespoon chopped garlic1 tablespoon fish sauce1 tablespoon chopped cilantro1 teaspoon sambal paste12 wonton wrappers1 egg, beaten Put the shrimp, ginger, green onion, garlic, fish sauce, cilantro, and sambal paste in a food
- [Kincaid Grill’s Seafood Fusion](https://ediblealaska.ediblecommunities.com/recipe/recipes-kincaid-grill-seafood-fusion/) - Kincaid Grill’s Seafood Fusion soup is a beloved staple that’s been on the menu since the restaurant opened. Inspired by Levinsohn’s time working in Hong Kong, Singapore, and Bangkok, this recipe keeps guests coming back time and again. The fresh, aromatic ingredients are a delight to work with. Garnish with diced roma tomato, chopped fresh cilantro, and drops of chili oil and basil oil.
- [Grilled Garlic Artichokes & Aioli](https://ediblealaska.ediblecommunities.com/recipe/recipes-grilled-garlic-artichokes-aioli/) - Fresh artichokes, coated in Organic Extra Virgin Olive Oil and Vik's Garlic Fix and then grilled, are perfect for dipping in lemon aioli. The light citrus accents add a delectable final touch to this healthy indulgence.
- [Heated Hare](https://ediblealaska.ediblecommunities.com/recipe/recipes-heated-hare/) - Heated Hare ¾ ounce freshly juiced carrots¾ ounce blue agave syrup (1 part agave, 1 part water)1 ounce fresh lime juice2 ounces Teremana Blanco Tequila4–5 dashes habanero tincture (infuse finely chopped habanero in vodka for 3 days)TajinFresh rosemarySliced lime Combine ingredients in cocktail shaker, shake with ice for 10 seconds, strain into a cocktail glass
- [Venison Beer Sausage for Pizza](https://ediblealaska.ediblecommunities.com/recipe/recipes-venison-beer-pizza/) - Recipe by Luke Bruckert, Campfire Kitchen Campfire Kitchen is a pizzeria located within Harbor Mountain Brewing Co, Sitka’s local brewery. Together, they collaborate on two of humanity’s most essential experiences—fresh craft beer and wood-fired pizza. This recipe features game, local smoked alder salt, and Harbor Mountain’s very own oatmeal stout, which adds an uncanny depth of sweetness. Campfire Kitchen brings an Alaska-forward focus in this venison beer sausage recipe, a local take on a classic spicy Italian sausage made to reflect a unique Sitka experience. 
- [High Cider](https://ediblealaska.ediblecommunities.com/recipe/recipes-high-cider/) - High Cider IceBrown sugar or cinnamon sugar for the rim4 ounces apple cider or sparkling cider1 ounce orange juice1 ounce High Margarita, or to taste/toleranceCinnamon stick, star anise, orange slices for garnish Dampen the rim of your glass with a little cider and let any excess drip off before dipping in brown sugar or cinnamon
- [Classic Kaladi Latte](https://ediblealaska.ediblecommunities.com/recipe/recipes-classic-kaladi-latte/) - This sponsored recipe is brought to you by LInford of Alaska. Try this step-by-step latte guide, including a beginner’s foray into latte art design.
- [Worth a Candle Pie](https://ediblealaska.ediblecommunities.com/recipe/recipes-cottage-cheese-pie/) - Worth a Candle Pie The first recorded lit cakes date to Ancient Greece. Full moon offerings to the goddess Artemis were adorned with candles. We know little about these cakes, as Diderot says, “Amphiphon, a cake made in honour of the goddess Diana which was surrounded by small torches. This is all we know about it.” Some scholars translate amphiphon as a cheese pie specific to Athens. In the absence of a recipe for these original candlelit cakes, we can look for inspiration at a few recipes for a variety of offering cakes transcribed in Latin. Many Hellenic cakes were composed of some combination of cheese and honey, with variations including egg, spice, grain, fruit, or nut. Cato offers two variations of cake, libum and placenta, in De Agricultura. This “worth it” contemporary riff on classical cheese pie makes use of any leftover bay leaves, as laurel (today’s bay) was a central flavor in classical recipes. Cottage cheese substitutes for the fresh curd cheese that likely would have been used. The pie comes together “as easy as…” with few ingredients. Serve on a weeknight sweetly topped with fresh fruit and balsamic, or pile on roasted tomato, olives, and a drizzle of olive oil for a savory affair. Either way, this simple pie is worth the candle. First published in the Winter 2023 issue of Edible Alaska.
- [Bourbon Cherries](https://ediblealaska.ediblecommunities.com/recipe/recipes-bourbon-cherries/) - In our local supermarket the only frozen cherries available are the dark, sweet variety, and they are darned good soaked in bourbon. But not as good as sour cherries. In Haines, sour cherries grow in abundance. One year we knocked on a random door and asked if we could pick some cherries from the trees in the yard. The householder said, “Weeelll, how much were you thinking?” We answered, “A couple of pints, maybe?” “Oh, hell yeah, fill your boots,” was the reply. Yet another reason we love Haines.
- [Spiced Mixed Nuts](https://ediblealaska.ediblecommunities.com/recipe/recipes-spiced-mixed-nuts/) - For a really fiery treat, double the cayenne pepper.
- [Shin Family Cabbage Kimchi](https://ediblealaska.ediblecommunities.com/recipe/recipes-shin-family-cabbage-kimchi/) - By Jae Shin and Julia O’Malley Makes about 10 pounds, roughly 8 quart-sized jars
- [The Avalanche Pizza](https://ediblealaska.ediblecommunities.com/recipe/recipes-avalanche-pizza/) - Note: If you have a pizza stone or steel, you’ll get a more authentic restaurant-style crust. But baking on a pizza pan works too.
- [Herb & Cheese Stuffed Mushrooms](https://ediblealaska.ediblecommunities.com/recipe/recipes-herb-cheese-stuffed-mushrooms/) - Herb & Cheese Stuffed Mushrooms 12 ea large white stuffing mushrooms½ cup panko bread crumbs½ cup shredded parmesan cheese1 Tbsp Italian Herb Spice Blend1 Tbsp Sautéed Mushroom Spice Blend1 tsp Roasted Black Garlic Sea Salt¼ cup Extra Virgin Olive Oil, plus extra for drizzling Preheat oven to 400°F. Line a large baking sheet with parchment
- [Labneh, or Yogurt Cheese](https://ediblealaska.ediblecommunities.com/recipe/recipes-labneh-or-yogurt-cheese/) - Perhaps the simplest of all fresh cheeses.
- [The Whisky Godfather's Old Fashioned](https://ediblealaska.ediblecommunities.com/recipe/recipes-whisky-godfathers-old-fashioned/) - Ylli Ferati sells around 100 Old Fashioneds a night. “It’s the easiest drink to make,” he says, “but the easiest drink to mess up.”
- [Salted Caramel Choco-latte](https://ediblealaska.ediblecommunities.com/recipe/recipes-salted-caramel-choco-latte/) - Nothing quite compares to the comfort of a warm drink to soothe the soul on a cold, crisp Alaska winter day. What could be better than a chocolate caramel drizzled latte, topped with luxurious whipped cream and sea salt? How about a cannabis-infused version? To give your Salted Caramel Latte an extra kick, simply add one (or two...) of our MoMo’s Carmelitos. The delicious caramel melts perfectly into a cup of hot coffee. Simply stir, sip, and enjoy. Or, pair with our Caramel Pretzel Crunch bars for an indulgent treat. The flavor of this latte was inspired by those customer-favorite bars.
- [A Northern Bee's Knees](https://ediblealaska.ediblecommunities.com/recipe/recipes-northern-bees-knees/) - The Bee’s Knees is a Prohibition-era cocktail made with gin, lemon, and honey. Gin was one of the era’s most beloved spirits. Lemon brings brightness, and Alaska honey adds a flavorful twist on a classic simple syrup.
- [Alaska Berry Spritzer](https://ediblealaska.ediblecommunities.com/recipe/recipes-alaska-berry-spritzer/) - Wild Alaska berries such as blueberries, salmon-berries, and cranberries, are renowned for their nutritional value and potential health benefits.
- [Barbecued Mushrooms with Rosemary, Garlic and Soy Butter](https://ediblealaska.ediblecommunities.com/recipe/http-admin-ediblecommunities-com-recipes-barbecued-mushrooms-rosemary-garlic-and-soy-butter/) - You need firm, sturdy fungi to stand up to the heat of the charcoal and develop a crust while staying juicy inside – rather like a good piece of meat.

## Videos

- [How to Make California Roll Bowls](https://ediblealaska.ediblecommunities.com/video/video-how-make-california-roll-bowls/) - Produced in partnership with KTVA 11 News Sushi rice, sweet wild crab meat, spicy wasabi—we focused in on all the best parts of a traditional California roll and left out the work! No need to dig out the sushi mat, just assemble and enjoy. Enjoy this sneak peek from our upcoming summer issue! We're excited to be a producing partner of this season's Harvesting Alaska and will be highlighting recipes and stories on KTVA all summer long.
- [Edible Alaska editor-in-chief featured in Royal Caribbean video series](https://ediblealaska.ediblecommunities.com/video/video-edible-alaska-editor-chief-featured-royal-caribbean-video-series/) - A new video series produced for cruise giant Royal Caribbean International features a familiar face: Edible Alaska's editor-in-chief, Mary Smith. (And her trusty sidekick, Buster.) The video series "celebrates people around the world, their unique passions and their culture," according to the description from the company on YouTube. The first three features are all focused on Alaska and what it's like to live and love in the Last Frontier.
- [Mountain View: A Place for All People](https://ediblealaska.ediblecommunities.com/video/video-mountain-view-place-all-people/) - In 2016, a CNN news article reported that the Mountain View neighborhood of Anchorage, Alaska had the most diverse census tract in the nation. Join Edible Alaska for a tour of Mountain View and find out what makes it so unique. Special thanks to the Anchorage Community Land Trust and Catholic Social Services Refugee Assistance & Immigration Services (RAIS). Video produced by Jessica Stugelmayer and Carolyn Hall. 
- [Kids of the Mountain View Farmer's Market](https://ediblealaska.ediblecommunities.com/video/video-kids-mountain-view-farmers-market/) - Favorite foods and the ideal dinner date — these are the topics that came up in our conversations with kids at the Mountain View Farmer's Market. Special thanks to the Anchorage Community Land Trust. Video produced by Jessica Stugelmayer and Carolyn Hall. 
- [Give These Easy Homemade Pumpkin Dog Biscuits a Try](https://ediblealaska.ediblecommunities.com/video/video-give-these-easy-homemade-pumpkin-dog-biscuits-try/) - Produced in partnership with KTVA 11 News Edible editor Jessica Stugelmayer shows you how to make these treats for your canine friends to enjoy this season. Pumpkin is a fiber-rich food that also contains important vitamins and minerals, such as vitamins A, E, and C, and potassium and iron. Plus, plain canned pumpkin is available year-round. Edible Alaska is a producing partner of the 2018 season of Harvesting Alaska on KTVA all summer long.
- [Zero In on Food Waste With a DIY Worm Bin](https://ediblealaska.ediblecommunities.com/video/video-zero-food-waste-diy-worm-bin/) - Produced in partnership with KTVA 11 News The largest zucchini on record at the Alaska State Fair weighed a whopping 29.65 pounds! If you've got gargantuan zucchini in your backyard, Edible Alaska editors Jessica Stugelmayer and Mary Smith have a recipe for fritters to put a dent in your harvest. Edible Alaska is a producing partner of the 2018 season of Harvesting Alaska on KTVA all summer long.
- [A Smoked Chili For All Seasons](https://ediblealaska.ediblecommunities.com/video/video-smoked-chili-all-seasons/) - Produced in partnership with KTVA 11 News Editors Jessica Stugelmayer and Mary Smith share a favorite recipe from one of our first issues for a smoky chili to keep you warm this autumn and all through the winter. Edible Alaska is a producing partner of the 2018 season of Harvesting Alaska on KTVA all summer long.
- [Quick & Easy Zucchini Fritters](https://ediblealaska.ediblecommunities.com/video/video-quick-easy-zucchini-fritters/) - Produced in partnership with KTVA 11 News The largest zucchini on record at the Alaska State Fair weighed a whopping 29.65 pounds! If you've got gargantuan zucchini in your backyard, Edible Alaska editors Jessica Stugelmayer and Mary Smith have a recipe for fritters to put a dent in your harvest. Edible Alaska is a producing partner of the 2018 season of Harvesting Alaska on KTVA all summer long.
- [Garden Fresh Beverages](https://ediblealaska.ediblecommunities.com/video/video-garden-fresh-beverages/) - Produced in partnership with KTVA 11 News August is a time of abundance in Alaska! If your garden in overflowing with produce, editor Jessica Stugelmayer has a few recipes to show you how to not only eat your veggies — but drink them, too. Edible Alaska is a producing partner of the 2018 season of Harvesting Alaska on KTVA all summer long.
- [Furikake: A Seasoning from the Sea(weed)](https://ediblealaska.ediblecommunities.com/video/video-furikake-seasoning-seaweed/) - Produced in partnership with KTVA 11 News Alaskans are fans of food that comes from the sea — and that includes seaweed! In this segment, editors Jessica Stugelmayer and Mary Smith teach you how to make a traditional Japanese seasoning called furikake with local Alaska ingredients. Edible Alaska is a producing partner of the 2018 season of Harvesting Alaska on KTVA all summer long.
- [Salmon Made Simple with Wild Blueberry Sauce](https://ediblealaska.ediblecommunities.com/video/video-salmon-made-simple-wild-blueberry-sauce/) - Produced in partnership with KTVA 11 News In this segment, two favorite Alaska ingredients collide in this roasted salmon with a wild blueberry agrodolce. Edible Alaska editors Mary Smith and Jessica Stugelmayer show you a recipe that's great for cooks of all skill levels. Edible Alaska is a producing partner of the 2018 season of Harvesting Alaska on KTVA all summer long.
- [Cooking with Market-Fresh Radishes](https://ediblealaska.ediblecommunities.com/video/video-cooking-market-fresh-radishes/) - Produced in partnership with KTVA 11 News While you may be used to eating them raw on a veggie plate, radishes are an extremely versatile root! In this segment, editors Mary Smith and Jessica Stugelmayer share a twist on a classic French combination of radishes with a citrus brown butter. Edible Alaska is a producing partner of the 2018 season of Harvesting Alaska on KTVA all summer long.
- [The Savory Side of Rhubarb](https://ediblealaska.ediblecommunities.com/video/video-savory-side-rhubarb/) - Produced in partnership with KTVA 11 News While we've shared our favorite rhubarb recipes that are on the sweeter side, this week editors Mary Smith and Jessica Stugelmayer show you a savory recipe using one of Alaska's iconic summer ingredients. By replacing apples with rhubarb in this easy spin on a traditional braised red cabbage, it's a balance of sweet and sour keeps this dish light enough for summer dining and perfect to carry into the fall.
- [Zero Waste Cooking with Wild Alaska Shrimp](https://ediblealaska.ediblecommunities.com/video/video-zero-waste-cooking-wild-alaska-shrimp/) - Produced in partnership with KTVA 11 News
- [Savor the Flavor of Local Honey](https://ediblealaska.ediblecommunities.com/video/video-savor-flavor-local-honey/) - Produced in partnership with KTVA 11 News Local honey is all the buzz! In this Harvesting Alaska segment, Edible editors Mary Smith and Jessica Stugelmayer teach you to make hand-pulled honey taffy and a rosemary-infused honey that's ready for a dinner party. Keep an eye out for the summer 2018 issue of Edible Alaska magazine, where we take an in-depth look at honey production in Alaska. Edible Alaska is a producing partner of the 2018 season of Harvesting Alaska on KTVA all summer long.
- [Making and Using Wild Rose Syrup](https://ediblealaska.ediblecommunities.com/video/video-making-and-using-wild-rose-syrup/) - Produced in partnership with KTVA 11 News Summer is a great time for foraging. In the summer 2018 issue of Edible Alaska magazine, we dive into gathering wild roses and how to use them. In this Harvesting Alaska segment, Edible editors Mary Smith and Jessica Stugelmayer show you how to make and use a wild rose simple syrup. Edible Alaska is a producing partner of the 2018 season of Harvesting Alaska on KTVA all summer long.
- [Cooking with Kombucha](https://ediblealaska.ediblecommunities.com/video/video-cooking-kombucha/) - Produced in partnership with KTVA 11 News Whether you brew your own kombucha, or buy it at your local grocer or farmers market, it’s the perfect ingredient for all your backyard grilling. Editors Mary Smith and Jessica Stugelmayer show you how to use it to make mustard, a marinade and a nice cold shandy to wash it all down. Edible Alaska is a producing partner of the 2018 season of Harvesting Alaska on KTVA all summer long.

## Categories

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- [Hunting](https://ediblealaska.ediblecommunities.com/category/st-guide-type/1776/)
- [Distilleries](https://ediblealaska.ediblecommunities.com/category/st-guide-type/1774/)
- [Farmers Markets](https://ediblealaska.ediblecommunities.com/category/st-guide-type/1772/)
- [Farms, Orchards & Mills](https://ediblealaska.ediblecommunities.com/category/st-guide-type/1771/)
- [Local Guides](https://ediblealaska.ediblecommunities.com/category/local-guides/)
- [Summer 2025](https://ediblealaska.ediblecommunities.com/category/summer-2025/)
- [Local Guide Listing](https://ediblealaska.ediblecommunities.com/category/local-guide-listing/)
- [Anchorage](https://ediblealaska.ediblecommunities.com/category/local-guide-listing/anchorage/)
- [Cordova](https://ediblealaska.ediblecommunities.com/category/local-guide-listing/cordova/)
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- [Talkeetna](https://ediblealaska.ediblecommunities.com/category/local-guide-listing/talkeetna/)
- [Valdez](https://ediblealaska.ediblecommunities.com/category/local-guide-listing/valdez/)
- [Statewide](https://ediblealaska.ediblecommunities.com/category/local-guide-listing/statewide/)
- [Fall 2025](https://ediblealaska.ediblecommunities.com/category/fall-2025/)
- [Winter 2025](https://ediblealaska.ediblecommunities.com/category/winter-2025/)
- [Spring 2026](https://ediblealaska.ediblecommunities.com/category/spring-2026/)
- [Palmer](https://ediblealaska.ediblecommunities.com/category/local-guide-listing/palmer/)
- [Summer 2026](https://ediblealaska.ediblecommunities.com/category/summer-2026/)

## Tags

- [Activities](https://ediblealaska.ediblecommunities.com/tag/activities/)
- [Appetizers](https://ediblealaska.ediblecommunities.com/tag/appetizers/)
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- [Drink Recipes](https://ediblealaska.ediblecommunities.com/tag/drink-recipes/)
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- [Nut Free](https://ediblealaska.ediblecommunities.com/tag/nut-free/)
- [Pasta](https://ediblealaska.ediblecommunities.com/tag/pasta/)
- [Pet Friendly](https://ediblealaska.ediblecommunities.com/tag/pet-friendly/)
- [Regenerative Agriculture](https://ediblealaska.ediblecommunities.com/tag/regenerative-agriculture/)
- [Yogurt](https://ediblealaska.ediblecommunities.com/tag/yogurt/)
- [Blackberry](https://ediblealaska.ediblecommunities.com/tag/blackberry/)
- [Brussels Sprouts](https://ediblealaska.ediblecommunities.com/tag/brussels-sprouts/)
- [Charcuterie](https://ediblealaska.ediblecommunities.com/tag/charcuterie/)
- [Coffee Shop](https://ediblealaska.ediblecommunities.com/tag/coffee-shop/)
- [Distillery](https://ediblealaska.ediblecommunities.com/tag/distillery/)
- [Fermenting](https://ediblealaska.ediblecommunities.com/tag/fermenting/)
- [Food Festival](https://ediblealaska.ediblecommunities.com/tag/food-festival/)
- [Fruit](https://ediblealaska.ediblecommunities.com/tag/fruit/)
- [Gin](https://ediblealaska.ediblecommunities.com/tag/gin/)
- [Lunch Box](https://ediblealaska.ediblecommunities.com/tag/lunch-box/)
- [Organic](https://ediblealaska.ediblecommunities.com/tag/organic/)
- [Organic Gardening](https://ediblealaska.ediblecommunities.com/tag/organic-gardening/)
- [Producer](https://ediblealaska.ediblecommunities.com/tag/producer/)
- [Rice](https://ediblealaska.ediblecommunities.com/tag/rice/)
- [Sustainability](https://ediblealaska.ediblecommunities.com/tag/sustainability/)
- [Artisan](https://ediblealaska.ediblecommunities.com/tag/artisan/)
- [Blueberry](https://ediblealaska.ediblecommunities.com/tag/blueberry/)
- [Chicken](https://ediblealaska.ediblecommunities.com/tag/chicken/)
- [Farm Tour](https://ediblealaska.ediblecommunities.com/tag/farm-tour/)
- [Grains](https://ediblealaska.ediblecommunities.com/tag/grains/)
- [Juice & Smoothies](https://ediblealaska.ediblecommunities.com/tag/juice-smoothies/)
- [Main Dish](https://ediblealaska.ediblecommunities.com/tag/main-dish/)
- [Pies & Tarts](https://ediblealaska.ediblecommunities.com/tag/pies-tarts/)
- [Quinoa](https://ediblealaska.ediblecommunities.com/tag/quinoa/)
- [Volunteer](https://ediblealaska.ediblecommunities.com/tag/volunteer/)
- [Winery](https://ediblealaska.ediblecommunities.com/tag/winery/)
- [Carrot](https://ediblealaska.ediblecommunities.com/tag/carrot/)
- [Cherry](https://ediblealaska.ediblecommunities.com/tag/cherry/)
- [Farmers Market](https://ediblealaska.ediblecommunities.com/tag/farmers-market/)
- [Food Tour](https://ediblealaska.ediblecommunities.com/tag/food-tour/)
- [How to Cook](https://ediblealaska.ediblecommunities.com/tag/how-cook/)
- [Marinades & Rubs](https://ediblealaska.ediblecommunities.com/tag/marinades-rubs/)
- [Meat](https://ediblealaska.ediblecommunities.com/tag/meat/)
- [Pizza](https://ediblealaska.ediblecommunities.com/tag/pizza/)
- [Raw Food](https://ediblealaska.ediblecommunities.com/tag/raw-food/)
- [Restaurants](https://ediblealaska.ediblecommunities.com/tag/restaurants/)
- [Rum](https://ediblealaska.ediblecommunities.com/tag/rum/)
- [Seeds](https://ediblealaska.ediblecommunities.com/tag/seeds/)
- [Cabbage](https://ediblealaska.ediblecommunities.com/tag/cabbage/)
- [Citrus](https://ediblealaska.ediblecommunities.com/tag/citrus/)
- [Fish](https://ediblealaska.ediblecommunities.com/tag/fish/)
- [Fish Market](https://ediblealaska.ediblecommunities.com/tag/fish-market/)
- [How to Grill](https://ediblealaska.ediblecommunities.com/tag/how-grill/)
- [Nuts](https://ediblealaska.ediblecommunities.com/tag/nuts/)
- [School Garden](https://ediblealaska.ediblecommunities.com/tag/school-garden/)
- [Shops & Markets](https://ediblealaska.ediblecommunities.com/tag/shops-markets/)
- [Side Dishes](https://ediblealaska.ediblecommunities.com/tag/side-dishes/)
- [Tea](https://ediblealaska.ediblecommunities.com/tag/tea/)
- [Cauliflower](https://ediblealaska.ediblecommunities.com/tag/cauliflower/)
- [Cranberry](https://ediblealaska.ediblecommunities.com/tag/cranberry/)
- [Food Truck](https://ediblealaska.ediblecommunities.com/tag/food-truck/)
- [Game & Offal](https://ediblealaska.ediblecommunities.com/tag/game-offal/)
- [Gardening](https://ediblealaska.ediblecommunities.com/tag/gardening/)
- [Pick Your Own](https://ediblealaska.ediblecommunities.com/tag/pick-your-own/)
- [Salad](https://ediblealaska.ediblecommunities.com/tag/salad/)
- [Sourdough](https://ediblealaska.ediblecommunities.com/tag/sourdough/)
- [Spring Gardening](https://ediblealaska.ediblecommunities.com/tag/spring-gardening/)
- [Vegan](https://ediblealaska.ediblecommunities.com/tag/vegan/)
- [Celery](https://ediblealaska.ediblecommunities.com/tag/celery/)
- [DIY](https://ediblealaska.ediblecommunities.com/tag/diy/)
- [Gastropub](https://ediblealaska.ediblecommunities.com/tag/gastropub/)
- [Grocery Store](https://ediblealaska.ediblecommunities.com/tag/grocery-store/)
- [Hanukkah](https://ediblealaska.ediblecommunities.com/tag/hanukkah/)
- [Pickling](https://ediblealaska.ediblecommunities.com/tag/pickling/)
- [Sandwich](https://ediblealaska.ediblecommunities.com/tag/sandwich/)
- [Summer Gardening](https://ediblealaska.ediblecommunities.com/tag/summer-gardening/)
- [Sweeteners](https://ediblealaska.ediblecommunities.com/tag/sweeteners/)
- [Travel](https://ediblealaska.ediblecommunities.com/tag/travel/)
- [Vegetarian](https://ediblealaska.ediblecommunities.com/tag/vegetarian/)
- [Vodka](https://ediblealaska.ediblecommunities.com/tag/vodka/)
- [Chard](https://ediblealaska.ediblecommunities.com/tag/chard/)
- [Ham](https://ediblealaska.ediblecommunities.com/tag/ham/)
- [Health Food Store](https://ediblealaska.ediblecommunities.com/tag/health-food-store/)
- [Quick & Easy](https://ediblealaska.ediblecommunities.com/tag/quick-easy/)
- [Snacks](https://ediblealaska.ediblecommunities.com/tag/snacks/)
- [Things to Do](https://ediblealaska.ediblecommunities.com/tag/things-do/)
- [Travel Destinations](https://ediblealaska.ediblecommunities.com/tag/travel-destinations/)
- [Urban Gardening](https://ediblealaska.ediblecommunities.com/tag/urban-gardening/)
- [Vegetables](https://ediblealaska.ediblecommunities.com/tag/vegetables/)
- [Whiskey](https://ediblealaska.ediblecommunities.com/tag/whiskey/)
- [Chiles](https://ediblealaska.ediblecommunities.com/tag/chiles/)
- [Holidays](https://ediblealaska.ediblecommunities.com/tag/holidays/)
- [Ice Cream Shop](https://ediblealaska.ediblecommunities.com/tag/ice-cream-shop/)
- [Lamb](https://ediblealaska.ediblecommunities.com/tag/lamb/)
- [New Year's](https://ediblealaska.ediblecommunities.com/tag/new-years/)
- [Slow Cooker](https://ediblealaska.ediblecommunities.com/tag/slow-cooker/)
- [Soups & Stews](https://ediblealaska.ediblecommunities.com/tag/soups-stews/)
- [When to Plant](https://ediblealaska.ediblecommunities.com/tag/when-plant/)
- [Where to Stay](https://ediblealaska.ediblecommunities.com/tag/where-stay/)
- [Wine](https://ediblealaska.ediblecommunities.com/tag/wine/)
- [Indian Restaurants](https://ediblealaska.ediblecommunities.com/tag/indian-restaurants/)
- [International Grocery](https://ediblealaska.ediblecommunities.com/tag/international-grocery/)
- [Passover](https://ediblealaska.ediblecommunities.com/tag/passover/)
- [Spreads, Sauces, & Dips](https://ediblealaska.ediblecommunities.com/tag/spreads-sauces-dips/)
- [Sustainable Food](https://ediblealaska.ediblecommunities.com/tag/sustainable-food/)
- [Wine Tour](https://ediblealaska.ediblecommunities.com/tag/wine-tour/)
- [Winter Gardening](https://ediblealaska.ediblecommunities.com/tag/winter-gardening/)
- [Corn](https://ediblealaska.ediblecommunities.com/tag/corn/)
- [Italian Restaurants](https://ediblealaska.ediblecommunities.com/tag/italian-restaurants/)
- [Lemon](https://ediblealaska.ediblecommunities.com/tag/lemon/)
- [Pork](https://ediblealaska.ediblecommunities.com/tag/pork/)
- [Cucumber](https://ediblealaska.ediblecommunities.com/tag/cucumber/)
- [Japanese Restaurants](https://ediblealaska.ediblecommunities.com/tag/japanese-restaurants/)
- [Kitchen Supply Store](https://ediblealaska.ediblecommunities.com/tag/kitchen-supply-store/)
- [Rabbit](https://ediblealaska.ediblecommunities.com/tag/rabbit/)
- [Rosh Hashanah](https://ediblealaska.ediblecommunities.com/tag/rosh-hashanah/)
- [Salmon](https://ediblealaska.ediblecommunities.com/tag/salmon/)
- [Specialty Shop](https://ediblealaska.ediblecommunities.com/tag/specialty-shop/)
- [Tea House](https://ediblealaska.ediblecommunities.com/tag/tea-house/)
- [Thanksgiving](https://ediblealaska.ediblecommunities.com/tag/thanksgiving/)
- [Garlic](https://ediblealaska.ediblecommunities.com/tag/garlic/)
- [Shrimp](https://ediblealaska.ediblecommunities.com/tag/shrimp/)
- [Valentine's Day](https://ediblealaska.ediblecommunities.com/tag/valentines-day/)
- [Wine Store](https://ediblealaska.ediblecommunities.com/tag/wine-store/)
- [Ginger](https://ediblealaska.ediblecommunities.com/tag/ginger/)
- [Nut & Seed](https://ediblealaska.ediblecommunities.com/tag/nut-seed/)
- [Seafood](https://ediblealaska.ediblecommunities.com/tag/seafood/)
- [Orange](https://ediblealaska.ediblecommunities.com/tag/orange/)
- [Turkey](https://ediblealaska.ediblecommunities.com/tag/turkey/)
- [Greens](https://ediblealaska.ediblecommunities.com/tag/greens/)
- [Herbs](https://ediblealaska.ediblecommunities.com/tag/herbs/)
- [Seafood Restaurants](https://ediblealaska.ediblecommunities.com/tag/seafood-restaurants/)
- [Kale](https://ediblealaska.ediblecommunities.com/tag/kale/)
- [Pineapple](https://ediblealaska.ediblecommunities.com/tag/pineapple/)
- [Kelp](https://ediblealaska.ediblecommunities.com/tag/kelp/)
- [Raspberry](https://ediblealaska.ediblecommunities.com/tag/raspberry/)
- [Lettuce](https://ediblealaska.ediblecommunities.com/tag/lettuce/)
- [Rhubarb](https://ediblealaska.ediblecommunities.com/tag/rhubarb/)
- [Microgreens](https://ediblealaska.ediblecommunities.com/tag/microgreens/)
- [Strawberry](https://ediblealaska.ediblecommunities.com/tag/strawberry/)
- [Mushroom](https://ediblealaska.ediblecommunities.com/tag/mushroom/)
- [Onion](https://ediblealaska.ediblecommunities.com/tag/onion/)
- [Peppers](https://ediblealaska.ediblecommunities.com/tag/peppers/)
- [Potato](https://ediblealaska.ediblecommunities.com/tag/potato/)
- [Pumpkin](https://ediblealaska.ediblecommunities.com/tag/pumpkin/)
- [Root Vegetables](https://ediblealaska.ediblecommunities.com/tag/root-vegetables/)
- [Salad Greens](https://ediblealaska.ediblecommunities.com/tag/salad-greens/)
- [Seaweed](https://ediblealaska.ediblecommunities.com/tag/seaweed/)
- [Spinach](https://ediblealaska.ediblecommunities.com/tag/spinach/)
- [Summer Squash](https://ediblealaska.ediblecommunities.com/tag/summer-squash/)
- [Sweet Potato](https://ediblealaska.ediblecommunities.com/tag/sweet-potato/)
- [Tomatoes](https://ediblealaska.ediblecommunities.com/tag/tomatoes/)
- [Turmeric](https://ediblealaska.ediblecommunities.com/tag/turmeric/)
- [Winter Squash](https://ediblealaska.ediblecommunities.com/tag/winter-squash/)
- [halibut](https://ediblealaska.ediblecommunities.com/tag/halibut/)
- [garden](https://ediblealaska.ediblecommunities.com/tag/garden/)
- [Sponsored Content](https://ediblealaska.ediblecommunities.com/tag/sponsored-content/)
- [Food Policy](https://ediblealaska.ediblecommunities.com/tag/food-policy/)
- [Food Access](https://ediblealaska.ediblecommunities.com/tag/food-access/)
- [Mariculture](https://ediblealaska.ediblecommunities.com/tag/mariculture/)
- [Map](https://ediblealaska.ediblecommunities.com/tag/map/)
- [Guide](https://ediblealaska.ediblecommunities.com/tag/guide/)
- [Spreads](https://ediblealaska.ediblecommunities.com/tag/spreads/)
- [Sauces](https://ediblealaska.ediblecommunities.com/tag/sauces/)
- [& Dips](https://ediblealaska.ediblecommunities.com/tag/dips/)
- [Summer](https://ediblealaska.ediblecommunities.com/tag/summer/)
- [Potluck](https://ediblealaska.ediblecommunities.com/tag/potluck/)

## Guide Tags

- [distillery](https://ediblealaska.ediblecommunities.com/guide_tag/30004/)
- [garden](https://ediblealaska.ediblecommunities.com/guide_tag/29855/)
- [shop](https://ediblealaska.ediblecommunities.com/guide_tag/18363/)
- [bar](https://ediblealaska.ediblecommunities.com/guide_tag/14694/)
- [tasting room](https://ediblealaska.ediblecommunities.com/guide_tag/3822/)
- [bakery](https://ediblealaska.ediblecommunities.com/guide_tag/3791/)
- [gin](https://ediblealaska.ediblecommunities.com/guide_tag/3753/)
- [salmon](https://ediblealaska.ediblecommunities.com/guide_tag/3412/)
- [ice cream](https://ediblealaska.ediblecommunities.com/guide_tag/3258/)
- [grocery](https://ediblealaska.ediblecommunities.com/guide_tag/3191/)
- [tea](https://ediblealaska.ediblecommunities.com/guide_tag/3181/)
- [cannabis](https://ediblealaska.ediblecommunities.com/guide_tag/3144/)
- [DRINK](https://ediblealaska.ediblecommunities.com/guide_tag/3006/)
- [housewares](https://ediblealaska.ediblecommunities.com/guide_tag/2938/)
- [pizza](https://ediblealaska.ediblecommunities.com/guide_tag/2761/)
- [fish](https://ediblealaska.ediblecommunities.com/guide_tag/2524/)
- [coffee roaster](https://ediblealaska.ediblecommunities.com/guide_tag/2427/)
- [wine](https://ediblealaska.ediblecommunities.com/guide_tag/2423/)
- [whiskey](https://ediblealaska.ediblecommunities.com/guide_tag/2324/)
- [cider](https://ediblealaska.ediblecommunities.com/guide_tag/2035/)
- [beer](https://ediblealaska.ediblecommunities.com/guide_tag/1908/)
- [cocktails](https://ediblealaska.ediblecommunities.com/guide_tag/1875/)
- [coffee](https://ediblealaska.ediblecommunities.com/guide_tag/1868/)
- [seafood](https://ediblealaska.ediblecommunities.com/guide_tag/1789/)
- [farm](https://ediblealaska.ediblecommunities.com/guide_tag/1768/)
- [restaurant](https://ediblealaska.ediblecommunities.com/guide_tag/1765/)
- [pet](https://ediblealaska.ediblecommunities.com/guide_tag/pet/)
- [jam](https://ediblealaska.ediblecommunities.com/guide_tag/jam/)
- [syrup](https://ediblealaska.ediblecommunities.com/guide_tag/syrup/)
- [fishery](https://ediblealaska.ediblecommunities.com/guide_tag/fishery/)
- [nonprofit](https://ediblealaska.ediblecommunities.com/guide_tag/nonprofit/)
- [lodging](https://ediblealaska.ediblecommunities.com/guide_tag/lodging/)
- [movies](https://ediblealaska.ediblecommunities.com/guide_tag/movies/)
- [theater](https://ediblealaska.ediblecommunities.com/guide_tag/theater/)
- [Meat](https://ediblealaska.ediblecommunities.com/guide_tag/meat/)
- [mead](https://ediblealaska.ediblecommunities.com/guide_tag/mead/)