Alaskans know how to eat. Find another place where people are better at DIY food (hunting it, fishing it, picking it; schlepping it on airplanes, ATVs, snow machines, kayaks, in backpacks; butchering it, cleaning it, smoking it, freezing it, preserving it, making it better at home). You can't. To eat at our tables is to understand our culture.This newsletter is a place for all things Alaska food. Send your feedback, Alaska food ideas and questions!
I'm writing this newsletter sunburned and bug-bitten from a holiday out at our cabin, where I made rhubarb crisp for the third time in a week, honing a pretty universal recipe for one of Alaska's favorite summertime desserts. The result: a choose-your-own adventure crisp-making guide, with more possible variations than I can count, that you can make at home, at the cabin, and over a campfire. Because it's high summer and that's where we're all cooking right now.
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I don't know about you, but my rhubarb plant is a feed-me-Seymour size. So aside from crisp, you might be in the market for this really beautiful rhubarb-basil cocktail Maya Wilson is writing about this week.
Another rhubarb idea, from a salad I just had at Hearth Artisan Pizza, is to cut it thin on the diagonal, roast it, and the throw it in a salad with citrusy dressing like so:
Meanwhile, if you're looking for dinner out, Mara Severin seems to think trying Rustic Goat's new menu is a pretty good idea. Did you know that the chef there, Adam Marcum, does lots of foraging (sometimes flying to his cabin) and includes the local items in specials? Here's a taste of watermelon berry-shoot salad he gave me earlier this summer:
Also, hot news: Alaska's ah-mazing strawberries are finally getting ripe and you can find some at farmer's markets if you get there early. Steve Edwards has all the tips, plus other market news.
[Find more recipes and food news in the ADN Food and Drink section.]
Catch up on previous newsletters (about gin cocktails and sourdough pancakes!) here.