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.
Make a real pumpkin spice latte for pennies using a handful of pantry ingredients
Real pumpkin spice is cheap and delicious (and unlike Starbs, it doesn’t taste like a candle smells)
The easiest thing to do with sourdough starter: Make addictive crackers that taste like Cheez-Its
You don’t have to make bread. You can make yourself a cracker legend.
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.”
Make Juneau chef Beau Schooler’s citrusy gin lox, and your bagels will thank you
The best part about lox: They are so easy.
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!
Got fresh salmon? I got recipes!
Got salmon? I got recipes! (with a few from Beau Schooler, too!)
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.
This light-as-a-tutu caramelized rhubarb pavlova isn’t so hard
This gluten-free stunner has orange-scented meringue and uses vibrant roasted rhubarb.
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.