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And Maybe New Protections by Yareth Rosen (Editor’s note: This article is reprinted from Alaska Beacon under a Creative Commons license and edited for space and style. alaskabeacon.com) Scientists were on the water last summer gathering information about a once-mysterious habitat—the large and varied gardens of colorful corals that cover parts of the Alaskan seafloor. What they learn could prompt new restrictions for commercial seafood harvests.  Though often associated with tropical locations, corals and associated sponges are also important features of Alaska’s marine ecosystem. Some of the state’s sites are believed to hold the world’s most diverse and abundant deep-sea coral and sponge communities, according to the National Oceanic and Atmospheric Administration. And like their tropical counterparts, Alaskan corals are vulnerable to disturbances—from bottom-scraping trawl nets, climate change, and ocean acidification. In the Gulf of Alaska, a NOAA research cruise that uses remotely operated vehicles and underwater cameras followed a…

Advanced Lessons on the High Seas by Scout Edmondson It’s 2 a.m., dark and windy. F/V Epick bobs along in tumultuous gray water near the beach, while I sit on a buoy in the corner of the port side stern with tears streaming down my face. Just moments before, the towline connecting the net to the Epick’s mast got caught on something along the railing, sprang loose, grabbed my head, and smashed my face against the thick aluminum stern roller.  My baseball cap, caked in sea salt and fish slime, flew off my head and over the stern and floated away in the dark. I’m crying because my head hurts, but also because I’m a scared, sleep-deprived 18-year-old in a harsh, dangerous place. My captain, fellow deckhand, and I are on set in the Nushagak district of Bristol Bay, trying to catch enough sockeye salmon to stay on quota for…

The Gift of Local Fare March brings new shoots of seaweed to Alaska’s southern coast, providing fresh nutrition at a lean time of year for wild foods. “Seaweeds are very nutritious,” says Vivian Faith Prescott, a lifelong Wrangell resident and author of My Father’s Smokehouse, a book on traditional Alaskan foods. “And they’re easy to gather.” Prescott says seaweeds have been a reliable staple for as long as people have lived on Alaska’s coast. She says spring is the best time to gather them. “Like some other plants, seaweeds can get stiff and lose their flavor later in summer,” she says. Prescott collects several seaweeds, including ribbon seaweed (Palmaria mollis, called k’áach’ in Lingit) and popweed (Fucus gardneri, called tayeidí in Lingit). But she says many species are edible and recommends Common Edible Seaweeds in the Gulf of Alaska by Dr. Dolly Garza as a resource. Prescott’s favorite vessel for…

The smallest beauty from the biggest state by Bruce Welkovich Alaska is a nature photographer’s paradise: Denali and glaciers, moose and bears, whales and eagles. But there’s more to Alaska than its mega-scenery and mega-fauna. Kneel down, look closely, and there’s another world of natural beauty: flowers and insects, mushrooms and slime molds, mosses and lichens. Advances in technology allow us to get closer than ever. Mobile phones take great macro photos now, but can only get you so close. For the serious photographer, extreme macro requires a technique called “focus stacking,” which solved a problem that has plagued us since the dawnof photography. Focus Stacking The Problem: The closer a lens gets to the subject of a photo, the smaller the depth of field (the portion of the subject that is in acceptable focus). For extreme macro photography, the lens is so close that only the slightest portion of the…

My Love for Alaska’s Winter Images and text by Carl Johnson It is 6 a.m., and, while it is still pitch dark, the nearly full moon floats over Cook Inlet on its descent behind the Alaska Range. Its bright light and surrounding stars reveal a hillside’s silhouette with a layer of fog enveloping the Anchorage bowl below.  This is one of my favorite times of winter—when several days of calm, cold, and clear conditions and persistent ice fog create a landscape that might have inspired the movie Frozen. It is a winter wonderland, where everything is fresh and new, magical and mystical, and utterly beautiful. This, for me as a photographer, is one of the many reasons why I love winter in Alaska. In any season, photography provides me a way to connect deeply with my natural surroundings. In winter, that experience is enhanced through a greatly simplified landscape, covered…

Meg Smith paints Alaska by Alisha McDarris Sharp edges and fine lines, saturated jewel tones, graphic prints, and colorful acrylics: Meg Smith’s work is otherworldly. Art is life. A whale swimming beneath the surface of the ocean comes alive. The deep shadows of mountains and the muted hues of peaks in the distance create not just a sense of endless space, but time. Puffins soar and dive in scenes that divide horizons. Three skiers celebrate finding clean lines in soft powder. Indeed, Smith’s art is more than just a pretty picture: in the geometric lines, the crisp detail, the bold colors, there is an indescribable sense of adventure in each mountain vista and dancing depiction of northern lights. Each piece represents the landscape the artist fell in love with when she moved to Girdwood 10 years ago, as well as the feeling of overwhelming vastness, and the sense of awe…

Hearty croquettes for every occasion Nothing says sumptuous like fresh Alaskan seafood—in this case crab. Look for it at your local market, or find suppliers via the Alaska Seafood Marketing Institute. Make a splash this holiday season with family and friends. Treat them—and yourself—to festive, easy, gourmet food. Prepare a few of these tasty treasures as appetizers, or pile the serving plate high for an entire meal fresh from the sea. Alaskan Crab Cakes Ingredients ¼ cup mayonnaise 1 egg, beaten 2 tsp Worcestershire sauce 1 Tbsp Dijon mustard 1 tsp lemon zest ½ tsp Old Bay seasoning ½ tsp black pepper 1 lb Alaskan king, snow, or Dungeness crab meat 2 Tbsp red bell pepper, finely diced 2 Tbsp celery, finely diced 2 Tbsp flat leaf parsley, finely chopped ⅔ cup panko Cooking oil, for pan frying For serving Lemon wedges Chipotle mayo, Sriracha aioli, or tartar sauce…

Congratulations to our 2022 photo contest winners. Each image tells a story or captures a slice of Alaska’s unique beauty, adventure, or way of life. This year, we’ve included photographers’ Instagram names so you can follow them online to see even more of their explorations around Alaska and beyond. We hope you enjoy these colorful images from around the Great Land. Grand Prize Winner JENNIFER SMITH @jfogle02 Look for this image on the cover of our February Issue of Alaska Magazine. Categories Alaska Life: Representing Alaskans and/or their way of life, traditions, culture, or authentic “only in Alaska” moments. CLOSE-UPS: Showing the close-up details of anything Alaskan, from nature to people to urban constructs. Scenic: Emphasizing the landscape and scenery of Alaska with or without the human element. Wildlife: Animals native to Alaska (not in captivity). Alaska Life 1st Place JILLIAN BLUM @jillian.blum 2nd Place DAVID NEEL @akwildphoto 3rd Place…

A Taste of Wild Alaska by Vivian Wagner One July a few years ago, my husband and I sailed and hiked with friends around Kodiak Island, and everywhere we looked we saw them: bright red and orange salmonberries, hanging from bushes, just waiting to be plucked and eaten. It was the first time I’d ever had these berries, and I fell in love with them. We picked handfuls, eating as many as we could right where they grew, and carrying overflowing containers back to the boat. Salmonberries (Rubus spectabilis) are members of the rose family, and they’re related to raspberries, cloudberries, and other brambles. In Alaska they grow predominantly in damp coastal areas in the southeast, southcentral, and southwest regions. Prized as food by indigenous peoples, salmonberries can be eaten raw or used for pies, tarts, pancakes, jam, or syrup. They’re also high in antioxidants and vitamins A and C.…

Get a cup to go at this unique coffee house Tolkien fans, take note. You don’t need an eagle from Mordor to visit the Heart o’ the Shire. Just catch a flight to Naknek. Heart o’ the Shire, a hobbit-themed coffee shop, sits at milepost 2 of the Alaska Peninsula Highway, a strip of pavement that connects Naknek to King Salmon and nowhere else. The two towns share 850 residents and only one taxi, but the region buzzes each summer with Bristol Bay cannery workers and tourists visiting Katmai National Park and Preserve. That means out-of-town travelers stumble upon the Shire each summer. “It’s kind of fun when people discover you and they’re surprised,” said co-owner Eseta Sherman. Eseta has run the coffeeshop since 2008 alongside her husband, Richard, and their four kids, Maica, Aniva, Bethany, and Jesse. That first season, they operated from a double-wide trailer and a tent.…