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According to Beverley Gray of “The Boreal Herbal: Wild Food and Medicine Plants of the North,” spruce tips can be eaten raw, made into a tea, or added to salads, stews and soups. The key is to harvest them when they first begin to emerge from their brown, papery husks. At this stage, spruce tips … Continue reading Spruce tips are a tasty reward for backyard foraging
Zoi Maroudas-Tziolas is a mom on a mission to make baby food more nutritious -- and better tasting, too.
A new partnership between Mat-Su farmers and a collection of universities and other agencies is working to bring fresh local veggies to senior centers, youth and womens shelters and food pantries.
Dates and prosciutto are the dream team of appetizers. No matter how you mix or match them, the sweet and savory combination is all-star.
On March 14, number nerds and bakers join forces in the most delicious mathematical party of the year.
A group of local volunteers are teaming up with the Food Bank of Alaska and an all-woman software development company from Chicago to improve Alaskans' access to the Alaska Food Stamp or SNAP program.
Margaret Adsit wants to get the news out about Alaska agriculture.
If you are experiencing the Alaska January funk, pull out your flip-flops and treat yourself to a night in the tropics with a piña colada and friends.
Incorporating one intentional act of kindness a week is a sure way to stay on St. Nicholas nice list and bring joy to those around you.
Treat this ruby red condiment like royalty this year and make it the star of your breakfast, lunch or dinner.
Grouse and ptarmigan are found throughout Alaska; they are straightforward and simple to process, and provide a rewarding and protein-rich meal.
Corey Rennell grew up in Anchorage, studied at Harvard and starred as an athlete in a reality TV show. Inspired by his Alaska upbringing, he's now the founder and CEO of CORE Foods, an organic food startup in the Bay Area of California.
A self-professed blueberry picking machine, Brudie is content to pick for hours, filling bucket after bucket. She makes four to six pies for the holidays.
I decided to make zucchini hash browns after being sent home with a monster vegetable and being struck with a breakfast-for-dinner craving.
And while pie will always be one of the great loves of my life, rhubarb margaritas (i.e. rhubarbaritas) are a crowd-pleaser when you have guests over and are short on time.