Food & Drink

I never knew him as a piglet, never watched him trot through a grassy field or rubbed his belly. He didn't have a name. But this pig was special.

 

Shannon Kuhn

Kate Powers, Jennifer Galbreath and Shannon Kuhn bought shares in a whole pig. The trio butchered the pig under the guidance of Jillian Morrissey and Kim Sollien in Morrissey’s Palmer, Alaska, area garage on Thursday, April 16, 2015. The pig was purchased from the Van Wyhe Family Farm in Kenny Lake.

Bob Hallinen
Fresh halibut, crisp cabbage, cooling lime crema and bright mango salsa, all held together by a perfectly steamed corn tortilla and topped with Tapatio hot sauce. Maya Evoy
If you’re going to have just a few go-to summer salads in your repertoire, you might want to consider including this one for kachoombar, a refreshing chopped Indian salad that usually combines tomato, onion and chilies.Kim Sunée
At the roadside restaurants of my youth, the potatoes were likely to be instant and the meat likely to be on the well-done side. Not at City Diner, where the menu contains not just fresh ingredients but creative twists on the (stereo)typical greasy spoon menu. Donna Freedman
Since the Fourth of July falls on Saturday, a quick trip to a local farmers market can put the freshest ingredients on your picnic or barbecue table.Steve Edwards

If you’re going to have just a few go-to summer salads in your repertoire, you might want to consider including this one for kachoombar, a refreshing chopped Indian salad that usually combines tomato, onion and chilies.

Kim Sunée

But that’s because I’m a New Jersey expatriate who still yearns for those sometimes sketchy-looking Jersey dives. No matter how unappealing their exteriors, they could produce everything from a simple English muffin and coffee to a full-on, meat-heavy meal. Which brings me to the "signature carving board" at the City Diner.

 

Donna Freedman
Alaska’s growing shellfish farming industry could be in trouble if it can’t overcome increasing ocean acidification, according to a new report published in the scientific journal PLOS ONE. Erica Martinson
Preserving history, preserving food and more. Mike Dunham