Guest post: fireweed honey + wildflower tea with Natasha
See how my friend Ivan harvests honey. (And learn how to make tea from fresh AK wildflowers!)
Spicy, garlicky pasta with broccolini (dairy- and gluten-free versions included!)
When I’m staring down dinner on Friday afternoon and I want to throw something delicious together that will go great with a nice cold glass of white wine (and won’t make too many dishes), I make this.
How to have an Alaska poppy garden, lush and dreamy
I’m a very amateur gardener, but this year, I went pro in the poppy department. You can too.
Guest post: Fernanda’s spray-paint secrets for a $50 furniture makeover
See what happened when I turned this Pier 1 server no one would buy on Craigslist into a pop of color.
Kotzebue in iPhone snaps
Photographer Katie Orlinsky and I did a big trip in June, visiting Kotzebue and Point Hope, looking at the ways climate change is impacting subsistence foods. Here are some iPhone pictures from Kotzebue, where we were reporting for National Geographic News about the short bearded seal season.
For National Geographic: With changing Arctic ice, a short window for a traditional hunt
In Kotzebue, as temperatures and ice become increasingly unpredictable, hunters worry their children and grandchildren will no longer be able to participate in the traditional seal hunt.
Paying a bunch of money for cold brew coffee is a crime, make this instead
I was in a New York coffee shop that shall remain nameless. I came across a milk carton, like a elementary school-sized milk carton. It was cold brew coffee. And it was, like, $5.
Making “akutuq,” Alaska Eskimo ice cream, and AK-style donuts in the kitchens of Point Hope
Akutaq is made many ways in Alaska. In Point Hope, it starts with hot, rendered caribou fat that must be mixed by hand. It’s pretty amazing to watch how it changes.