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.…
A family recipe for cranberry bread, and an accompanying holiday tale of woe and redemption in the kitchen.
Chef Andrew Maxwell shares his great grandmother’s recipe for British-style pudding with added fruit and his famous eggnog.
It’s odd smell may make some people skeptics, but Emily Mount argues the highbush cranberry is worth loving.
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.