Shelby Lum

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David Assard, 82, survived a crash after his Navy patrol plane was shot down by Russian jets in 1955. The crew of the plane was rescued by Siberian Yupik National Guard members on St. Lawrence Island.He recounted his story during a trip to the Prince William Sound Museum in Whittier on Aug. 8, a visit hosted in part by the Prince William Sound Economic Development District.Read more: Survivor of attack returns to thank villagers who rescued himWatch this video on YouTube, and be sure to subscribe to our YouTube channel for more great videos. Contact Tara Young at tara(at)alaskadispatch.com.
Tara Young,Mike Dunham

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Icey Ives is a B-Boy, and not just a Friday night wannabe. On Saturday, Aug. 22, he’ll represent Alaska at the Red Bull BC One North America Final in Orlando, Florida. Billed as “the world’s largest and most prestigious one-on-one B-Boy competition,” the Red Bull contest features 16 dancers from the U.S. and Canada in an all-out throw-down to see who goes to the international championship in Rome on Nov. 14.Ives practiced his moves in the dance studio at the Spenard Recreation Center last Thursday. To the hip-hop pulse of a mix tape he sidled smoothly across the floor, head level, torso straight and steady while his feet wove around with the speed and articulation of the fingers of a sign language adept. Then he broke into the exciting stuff.Watch this video on YouTube, and be sure to subscribe to our YouTube channel for more great videos. Contact Tara Young at tara(at)alaskadispatch.com.Read more: Anchorage B-Boy heads to national competition in Florida 
Alaska Dispatch News
A selection of photos from Alaska Dispatch News photographers and contributors from August 2015.
Alexandra Ellis, who killed bicyclist Jeff Dusenbury while driving intoxicated in South Anchorage last year, was sentenced Wednesday to a year in prison.
Loren Holmes
Around 45,000 Anchorage students returned to school on Wednesday, the first day of school in Alaska's largest school district.
Alaska Dispatch News
The Grace Christian, Service and South boys and girls cross-country teams competed in four-person relay races on a 1-mile course at the Hillside Trails during the Southside Scramble meet on Tuesday.
Alaska Dispatch News
On Tuesday, the Anchorage Department of Health and Human Services unveiled its new mobile clinic, dubbed Wellness on Wheels.
Vicky Ho
Just reaching the top of the 4.5-mile Pioneer Ridge Trail, elevation 5,300 feet, is an accomplishment. The south summit of Pioneer Peak soars 6,398 feet.  Only highly experience climbers should attempt the higher north summit. 
Vicky Ho
Just reaching the top of the 4.5-mile Pioneer Ridge Trail, elevation 5,300 feet, is an accomplishment. The south summit of Pioneer Peak soars 6,398 feet.  Only highly experience climbers should attempt the higher north summit.     
Alaska Dispatch News
Heavy rains have caused landslides and a sinkhole in Sitka on Tuesday, August 18, 2015.
Mara Severin
In my house, pizza night is a weekly ritual providing a respite for the chef in the house (can you guess who that is?) and guaranteeing at least one meal where my kids clean their plates. Luckily, our “local” is Uncle Joe’s Pizzeria on the Old Seward Highway. 
Tara Young

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Chef and author Kim Sunée shows us how to make a parfait with wild Alaska rhubarb.Rhubarb compote:Remove leaves from rhubarbChop stems into small piecesMix 4 cups rhubarb to one cup sugarAdd a splash of lemon juice and vanillaStir while cooking over medium heat for approximately 5 minutesTo create parfait:Layer yogurt, crème fachise or whipped cream with peanuts or pistachios, a layer of rhubarb compote and drizzle honey. Repeat layers. Top with nuts before serving for a little bit of crunch. Rhubarb and onion compoteRecipe by Kim Sunée from “A Mouthful of Stars”1 tablespoon olive oil1 cup sweet onion, halved and sliced4 cups fresh, chopped rhubarb1/2 cup granulated sugar1/4 teaspoon fine grain sea salt1 tablespoon fresh lemon juice1/2 tablespoon pink peppercorns or 1 1/2 teaspoons vanilla extract1. Heat olive oil in a large pan over medium-high heat. Add onion, reduce heat to medium and sauté, stirring occasionally, 5 minutes. Add rhubarb, sugar, salt, and lemon juice. Stir and let cook on medium-low heat 10 minutes or until tender and jam-like. For Pink Peppercorn Onion and Rhubarb Compote: Stir in pink peppercorns after rhubarb has cooked 10 minutes; garnish with more pink peppercorns, if desired.For Vanilla Rhubarb and Onion Compote: Stir in vanilla after rhubarb has cooked 10 minutes. Or, scrape half a vanilla bean into rhubarb and stir to combine. Related video recipe: Pan-seared wild salmon with pistachio and herbs

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