For ADN: Studies show there are likely more ‘sushi worms’ in Alaska salmon and other fish than there used to be
There’s little evidence more people are getting sick, but they are getting grossed out.
Portfolio +
For the Southern Foodways Alliance: The Soul of Alaska
I wrote for the Southern Foodways Alliance’s publication “Gravy” about a longtime soul food restaurant in Anchorage.
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.”
Talking salmon on KCRW’s GOOD FOOD
I got an opportunity to talk about king salmon with KCRW’s Evan Kleiman on the show GOOD FOOD this week. Listen here!
Talking king salmon on Oregon Public Broadcasting
Listen here for an interview I did on OPB about the implications of the decline of king salmon.
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.