Gear Review by Bjorn Dihle All serious berry pickers have their preferred techniques. Some are aggressive; some are Zen-like. I’ve tried different methods and even dabbled with a Jonas Swedish Berry Picker. Presently, I use a method I’ve learned from ravenous yet meditative bears that involves stripping bushes of their berries. Instead of using my [...] The post Sagebrush Dry Hands-Free Berry Basket appeared first on Alaska Magazine ..read more

The Gift of Local Fare March brings new shoots of seaweed to Alaska’s southern coast, providing fresh nutrition at a lean time of year for wild foods. “Seaweeds are very nutritious,” says Vivian Faith Prescott, a lifelong Wrangell resident and author of My Father’s Smokehouse, a book on traditional Alaskan foods. “And they’re easy to [...] The post Alaska Seaweed appeared first on Alaska Magazine ..read more

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 [...] The post Salmonberries appeared first on Alaska Magazine ..read more

Communication is Key I grew up in the Lower 48, and over the last decade, I’ve come to realize the differences between people who live in Alaska versus those who don’t. My clients, who I take on Alaska tours, also note these distinctions and point them out—usually with amusement, and other times with shock akin [...] The post The Alaskan Way appeared first on Alaska Magazine ..read more

Devil's club often lives up to its ominous name, but if harvested early enough it can be a tasty morsel when included in dishes like pasta. The post The Devil’s Pasta appeared first on Alaska Magazine ..read more

Bambino's Baby Food is an Alaskan-owned business that manufactures baby food using local ingredients, including sockeye salmon. The post Sockeye Dinners at Any Age appeared first on Alaska Magazine ..read more

Chef Andrew Maxwell can't stop making - and eating - these simple sourdough crackers, which he regularly serves alongside a halibut spread. The post Mediterranean Halibut Spread with Sourdough Crackers appeared first on Alaska Magazine ..read more

Moose is normally thought of a lean meat, but Chef Andrew Maxwell suggests using the marbeled shank to make a rich osso buco. The post Moose-O-Buco appeared first on Alaska Magazine ..read more

Alaska deserves status among other American barbecue varieties, and to assist the process Andrew Maxwell created Mountain Goat Chili with Alaskan beets. The post The GOAT of BBQ Chili appeared first on Alaska Magazine ..read more

Anchorage is a city with dining, events, and culture worthy of a must-see destination, and it's a great starting point for wild adventures. The post Anchorage at the Center of it All appeared first on Alaska Magazine ..read more