Fred Thoerner’s grandparents David and Jean Ring started fishing before statehood. He hopes his daughters will continue the business. It all depends on the fish.
There’s little evidence more people are getting sick, but they are getting grossed out.
An explainer story for Edible magazines nationwide about how wild salmon connects consumers to landscapes and small fishing families in Alaska.
With a Bon Appétit cover and a new cookbook, the fishermen-businesswomen are elevating Alaska cuisine and their brand. None of it comes easy.
A half-dozen small bagel operations have sprung up in what was once a “bagel desert.”
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.
The “sandwich parliament” has passed a few resolutions.
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?
For New York Times Food a story about the vital role chest freezers play in the economics and culture of Alaska Native villages, and how they are being threatened as increasingly violent storms take out the electricity.