Portfolio +
For Edible Communities: Alaska Runs on Salmon
An explainer story for Edible magazines nationwide about how wild salmon connects consumers to landscapes and small fishing families in Alaska.
For ADN: As their visibility and families grow, Alaska’s Salmon Sisters hold fast to fishing life
With a Bon Appétit cover and a new cookbook, the fishermen-businesswomen are elevating Alaska cuisine and their brand. None of it comes easy.
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.”
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 (Nominated for a James Beard!): 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?
For the NYT: What a freezer means in Rural Alaska
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.
For Eater: Alaska’s last Dairy Man bets everything on local milk
There’s nothing easy about running a dairy in remote Alaska. That might be why the state only has one left.
For Eater: A guide to eating in Juneau
Here’s a guide to where to eat in Juneau.