Scent detection dogs lend a helping nose to researchers studying where bats hibernate in Alaska.
Pickled veggies. Photo courtesy Foundroot. Leah Wagner and Nick Schlosstein are a husband and wife team who run Foundroot, an online business selling seeds proven for Alaskan growing conditions that are open-pollinated, which allows for home gardeners to save their own seeds. Foundroot sources most of its seeds from farms and other ethical companies in the U.S., and in 2017 they started a small farm in Haines where they grow seeds and produce for the local market. Foundroot has sent more than 16,000 seed packets to over 65 Alaskan communities and throughout the Lower 48. What does Foundroot mean? Leah: We were playing with a bunch of different ideas for the name when we started. Ultimately, we felt like we found the root of the food security problem, and also the root of the solution. In breeding those seeds we found the ability to really do something beyond meeting basic…
This journey has taken me from ignorance and lack of ability to source food to one of awareness and capability of providing for oneself. The process has required lots of introspection, and I discovered that I don’t have to compromise or change my values.
Dipnetting veteran James P. Bennett shares tips and techniques for what to do once you’ve netted a salmon and how to use the whole fish.
The state of Alaska is emblematic of pristine waters, well-managed fisheries, and the evolution of modern fisheries, large and small, as well as fishermen’s struggle to eke out an existence in one of the world’s most challenging maritime environments.
Stinkweed has been used by Alaska Natives as a medicine to heal various ailments, but it can be harmful if consumed incorrectly.
Poet and chef Jeremy Pataky on the gear he carries for hunting, harvesting, hiking, and backcountry inspiration.
Alaska’s Senior Editor saw 17 bears at Brooks Falls when she was one of the first visitors to Katmai National Park when it reopened in early August 2020.
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.
