Before his story made the Anchorage paper, before the first death threat arrived from across the world, before his elders began to worry and his mother cried over the things she read on Facebook, Chris Apassingok, age 16, caught a whale.
Alaska Sprouts just opened a retail location with Wild Scoops and Alaska Pasta Company in Fairview at 15th Avenue and Ingra Street.
Everything in Adak used to be something else. City Hall used to be the high school. The store, which is only open two hours a day (because after that electricity costs eat all the profits), used to be a community center. The Navy-issue hutches holding beer and wine at the liquor store? They used to be in some- body’s living room. The Bluebird Café (one of two restaurants in town) is in a house on a suburban-feeling cul-de-sac. The only way you know it’s a restaurant is the “Open” sign out front. About half the neighboring houses are empty.
In Mountain View, a peek at hidden farmers market with Kirsten Swann
What do they eat in Point Hope? Here’s a peek at what’s on the plate during the spring whaling feast in one of America’s most northern communities.
Today we have a story about climate change, hunting and eating bowhead whale in The Guardian, an international newspaper based in England. It’s the second part in our project on climate change, hunting and traditional foods, funded by the Pulitzer Center for Crisis Reporting.
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.
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.
It isn’t easy to get your hands on a suckling pig, but they work nicely on a holiday table as a surprising and delicious alternative to the usual turkey or grocery-store ham