Meet the Homer Artist Whose Name You’ll Want to Know
Look outside. If you’re already outside, take in what’s around you. Are there plants? Trees, soil, rocks?
Look closer. Notice the leaves; how many are on each stem and how many petals are on each flower?
Heightened examination like this comes natural to Mandy Bernard, the artist behind the Instagram account @homesteadingroasters.
New Study Shows Residents in Alaska Native Villages Pay More for Staple Grocery Items (For Edible Alaska)
It’s long been assumed that Alaska Native and American Indian communities pay higher costs for food while earning lower-than-average incomes. Now there’s data to back it up.
A food price monitoring report released June 5 with data from the first three months of 2017 illustrates how the combination of these two factors has led to nutritional and financial struggles for many Native American communities.
Not all of us have yards large enough for a compost pile — some don’t have a yard at all — but that doesn’t mean your food waste should go into the garbage can.
Meet your new best friend: the worm.
Read the full guide with images on edibleAK.com
Whether working with a small space or a large plot, most gardeners like to plant flowers as well as vegetables. The blooms can attract pollinators, some can deter pests and all add beauty to your bounty
Will establishing the Arctic as its own food region save the culture? These chefs hope so. (For Edible Alaska)
When asked to name German foods, most people would say bratwurst, pretzels, schnitzel, and beer. Southern food would elicit responses like fried chicken, grits, collard greens, and barbecue.
But what about Arctic food? As it turns out, there aren’t any easy answers. A group of Arctic chefs and academics is trying to change that.
SEATTLE – Two U.S. companies have finally sealed the deal — Alaska Airlines and Virgin America will celebrate a merger months in the making.
In a blog post Wednesday, Alaska Air Group Inc. announced it has closed its acquisition of Virgin America, the crescendo of a multibillion-dollar agreement that was announced in April 2016.
Do Alaskans’ feelings about the presidential candidates line up with national trends? How do they feel about the candidates who want to represent Alaska in Washington, D.C.? Do their feelings on the issues match the candidates they support?
These were all questions KTVA wanted the answers to, so we asked readers on KTVA.com to fill out a 10-question survey on the issues surrounding the 2016 November election. Then, we took to social media and asked our followers on Facebook and Twitter which candidates have their votes.
KTVA’s survey was conducted between Oct. 12 to Oct. 19 and asked about both national and state-specific issues.
Read full story with infographics on KTVA.com
If you ask my family, I’ve never been too shy to say what needs to be said. I won’t sugarcoat it — I have found the best doughnuts in Anchorage.
As I write, there is sugar coursing through my veins. Some people talk about being able to feel adrenaline move through your body, but I think I can feel the sucrose pumping its way from my heart to my hands.
The red vinyl covering the seat of the booth groaned as I reached for my yellow mug of diner coffee. Suddenly, my weekend morning (OK, early afternoon) was interrupted by a wave of recollection: driving in a white Jeep on a road that hugged the ocean, windows down and music up.
Much to the dismay of my mother, I have now lived in both of the outlying states in the U.S.: Hawaii and Alaska. As a senior in high school, my rural upbringing and craving for adventure spurred my decision to apply to a university on the island of Oahu.
A few months later, I learned that I got in. With some finagling, faith, and financial aid, I boarded a plane alone and left everything I knew behind. When I landed, I had to figure out how to catch a city bus.
In Honolulu, a city of a million souls, I saw for the first time what it looked like for people to live on top of one another — on the ranch our nearest neighbor was a mile away. I became aware of new cultures each accompanied by their own sights, smells and tastes.
Our sense of smell is intricately linked to our sense of taste — and to memory. So as I reached for that Fiestaware mug, it was the smell of the Kava’s Pancake House breakfast fried rice that transported me to that day years ago when my friends and I were driving to the North Shore of Oahu.
A three-part harmony, a good burger and a cold milkshake are part of what made America great. Not so common anymore, diners call us back to a time of bobby socks, a good jukebox and leather-topped stools where one could belly up for some grub.
My grandfather used to tell me that as a bachelor, he would go to a diner every Thanksgiving to get a turkey dinner. The image has had a Norman Rockwell-esque staying power in my mind since I was small.
That, along with a hangover, drew me to City Diner in Anchorage.
PALMER – High up on a plain white wall, the skinny hand of a clock ticked away the seconds, counting down the moments competitors had left to enter their creations.
When the time came, the door was shut to the dark and stormy night outside and a small group of 12 judges were assigned to stations around the room. Surrounding them were tables full of cookies, pies, breads, muffins, cakes, fudge, and cupcakes — sometimes dozens of each kind.
At 9:41 p.m., the first bite was taken. Everything would need to be tasted before they could all go home.
Sometimes a place isn’t so much about geography or what’s inside. Its significance lies in the people who are there.
‘Don’t fuel the hatred, let us mourn’: LGBT community gathers at gay bar to honor victims of Orlando shooting (For KTVA)
ANCHORAGE – Gravel crunched under feet as the crowd came out of the dark bar into the light of the midnight sun. Flames were passed from wick to wick, lighting candles for a vigil.
In the parking lot of popular gay bar Mad Myrna’s, a group gathered to mourn the victims of Sunday morning’s mass shooting in Orlando, Florida. One gravelly voice cut through the night.
“Today we stand together, stronger than ever,” RJ Johnson said. “Today we’re also afraid because we’re here at Myrna’s and one man caused the worst mass murder in America.”
ANCHORAGE – The hardest lesson of Jake Carlson’s teenage years hasn’t been taught in a textbook. Perhaps the hardest lesson of his life, so far, has been dealing with loss.
Neither of Jake’s parents will see him graduate from high school. When he was 13 his mother, Lynn, died of a long-term illness. Last May, at the end of Jake’s junior year, his father died unexpectedly.
“Grief sucks,” Jake said.
To be with his family, Jake missed several final exams. He returned to the high school to see what could be done and was told he would need to re-enroll as a junior. Hearing his only choice was to become a “super senior” made Jake consider dropping out. It was a very low point at the end of that summer, he said.
He decided to leave West High School to find a school where he could learn at his own pace in order to catch up on credits. His savior would appear to be just that — SAVE High School.
ANCHORAGE – May marks the beginning of summer in Alaska and the end of a long road for the state’s high school seniors. Anchorage alone will see around 3,100 high school graduates in the upcoming weeks, according to the Anchorage School District.
With a city-wide graduation rate of 80.2 percent, one out of every five students still aren’t getting to the graduation stage. With so many students still failing to get there, many community leaders, organizations, schools, teachers and parents are facing a tough question: What more can be done to get students their diplomas and what is holding them back?
We sat beneath a chandelier made of wine bottles in the middle of the bar. I was eagerly awaiting our eight-course feast. I was skeptical. The tickets sport a $110 price tag, yet I reserved judgment.
My dining partner and fellow writer, Wanderer and I were inside Crush, a wine bistro in downtown Anchorage, but our reservation was for an entirely different restaurant — Harvest.
Harvest restaurant is a pop-up, which by nature is temporary. It’s part of a worldwide dining trend that focuses on exclusive offerings from seasoned chefs, who cook up unique cuisine to tell stories that highlight the best of the harvest at that time.
In an evening filled with record turnout and a close, but solid victory for Ted Cruz in Alaska, perhaps the most intriguing outcome of Super Tuesday in the state was the amount of support for arguably the biggest loser of the night.
ANCHORAGE – A two-story white house in Midtown doesn’t look like any other on its block, but the sounds inside are familiar. Last Friday afternoon, laughter emanated from a toothy grin on the face of 1-year-old Athina Tziolas. She chewed a cookie while in the arms of her mother, Zoi Maroudas-Tziolas.
With the curious mind of a child her age, there was only one thing that was able to keep Athina’s attention: food. Although foods like kale, spinach, broccoli and Brussels sprouts are staples of healthy fare, for children they usually aren’t a favorite.
Zoi Maroudas-Tziolas is working to change that.
Putting a new spin on a time-worn tale
“Watch out for that polar bear,” she said over her shoulder while I squeezed between the rolling shelving and the edge of a long, wide table. I had followed Monica Garcia-Itchoak into a dark room on the top level of the Alaska Museum of Science and Nature (AMSN).
Patrons know the museum for the array of dinosaur bones, but few know that the building is also home to many more artifacts hidden away in the 6,000 feet of storage above. Inside the dim room, a woman sat at the end of the table, her face illuminated by an inspection lamp. She took off her gloves and came to greet us.
”Welcome to my world,” Sam Winer said. “Excuse the mess, I was just cleaning some mammoth bones.”
There's no doubt about it, in multiple cultures all around the world, winter is soup season.
My counterpart had the same notion-plus an elephantine amount more ambition-to procure a big, steaming bowl of ramen to battle the dark days of winter ("Momofuk'in good," Zack Fields, Dec. 10). While he smoked, simmered and boiled his own batch of Momofuku-style ramen, I went to Naruto.