I wrote a long story for High Country News looking at the cultural impacts and science related to the a major king and chum salmon crash on the Yukon River, which is linked to climate change.
Scientists are studying whether changes in water temperature may have played a role.
Fred Thoerner’s grandparents David and Jean Ring started fishing before statehood. He hopes his daughters will continue the business. It all depends on the fish.
There’s little evidence more people are getting sick, but they are getting grossed out.
An explainer story for Edible magazines nationwide about how wild salmon connects consumers to landscapes and small fishing families in Alaska.
With a Bon Appétit cover and a new cookbook, the fishermen-businesswomen are elevating Alaska cuisine and their brand. None of it comes easy.
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.
And there is most likely no more democratic fishing spot in America than the Kenai — a place where any Alaska resident, from an oil company executive to a carwash attendant, can fill a freezer with premium salmon for only the cost of gas and gear.