For ADN: Anchorage’s bagels are better than ever. You just have to know where to find them.
A half-dozen small bagel operations have sprung up in what was once a “bagel desert.”
Make Juneau chef Beau Schooler’s citrusy gin lox, and your bagels will thank you
The best part about lox: They are so easy.
Got fresh salmon? I got recipes!
Got salmon? I got recipes! (with a few from Beau Schooler, too!)
This light-as-a-tutu caramelized rhubarb pavlova isn’t so hard
This gluten-free stunner has orange-scented meringue and uses vibrant roasted rhubarb.
For NYT (A-1!): Starving Orcas and the Fate of Alaska’s Disappearing King Salmon
With the fish numbers at historic lows, scientists, chefs and others are asking whether we should be eating them anymore, and what it means for the future of all wild salmon.
Seven Super-(Sorta)-Secret Sandwiches To Eat This Summer in Anchorage
The “sandwich parliament” has passed a few resolutions.
For Grist: Billions of snow crabs are missing. A remote Alaskan village depends on the harvest to survive.
When climate change upends the relationship between people and animals, making it harder to stay in small rural places, who keeps track of all that happened there?
Make salmon skin sushi rolls with umami and crunch
Don’t throw away that salmon skin!
Make salty, crispy skin the star of your salmon dinner
What if instead of being something we leave on the grill, the crispy charred skin becomes the showpiece?
Zippy green goddess potato salad is the perfect summertime side
This spring-tastic recipe leans into all that’s green, showcasing a fresh, tangy version of green goddess dressing that leans on the flavors of basil, tarragon and lime.