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.
An explainer story for Edible magazines nationwide about how wild salmon connects consumers to landscapes and small fishing families in Alaska.
This recipe uses napa cabbage, carrots, daikon, onions, Korean red pepper powder or gochugaru, and green onions with lots of garlic and ginger. A paste of rice flour, sugar, and Sprite fuels its ferment.
This blog is a safe space for store-bought crust. Especially if it’s full of homemade pumpkin butterscotch pudding.
With a Bon Appétit cover and a new cookbook, the fishermen-businesswomen are elevating Alaska cuisine and their brand. None of it comes easy.
Real pumpkin spice is cheap and delicious (and unlike Starbs, it doesn’t taste like a candle smells)
You don’t have to make bread. You can make yourself a cracker legend.
A half-dozen small bagel operations have sprung up in what was once a “bagel desert.”
The best part about lox: They are so easy.
Got salmon? I got recipes! (with a few from Beau Schooler, too!)
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.