Voices of Alaska with Mandy Dixon, 36, the executive chef at Within the Wild adventure lodges.
Nick Jans shares tales of caribou soup, moose nose, fermented walrus flipper, and other Eskimo foods he’s encountered through years of Inupiaq hospitality.
Sam Friedman organized camp cooking competitions for five summers while living in Alaska. So he shared some of his tips on how to hold a camp cooking competition…
Sam Friedman organized a camp cooking competition in Alaska for five summers. These are the two winning camp recipes from his last year hosting the contest.
People have used glacier ice from Alaska to cool their cocktails since at least the 1850s. The company Alaska Glacial Ice still harvests ice for cocktails.
Charlie Anway strawberries were huge. The largest berries measured seven inches in circumference. “This strawberry is without a rival in size or quality,” wrote his biographer.
Stevens Village Ranch, outside Delta Junction, raise bison, an animal that is well adapted to Alaska’s blistering cold winter weather.
It is the superstar of berries, a taste of sunlight from the damp earth, a powerful punch to the palate of almost unendurable bliss. Nothing I have tasted in my life is on the same plane of gastronomic delight as the nagoonberry.
What to wear to a formal Alaskan dinner, food for Alaskan babies, and all your most important questions about food in Alaska answered.