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How to make the ultimate Hanukkah pastry
Jelly doughnuts, also known as sufganiyot, have become a classic Hanukkah treat, one of a number of foods fried in oil that are popular on… Continue reading
Growing greens and resiliency: Angoon school hopes to increase village’s food sovereignty
“I think the most important thing I have learned is that change can be realistic and possible”
True crime with a side of dessert
Cakes are a natural accompaniment to murders most foul.
Two seafood states on one plate
Sea-ing things in common.
Thinking inside the box: Food tour business has new location, delivery product
Delivery box gives people a taste of Alaska wherever they are.
A complementary pair: Beyond The Ale visits Red Spruce
The brand new indoor eatery is open for business.
Planet Alaska: What I learned from island living last year
Learn to balance an island world.
Bugs are the new popcorn? Juneau moviegoers sample crickets, locusts, grasshoppers
Not your normal movie fare.
Alaska company takes pizza to new heights with air delivery
The air deliveries began as a simple matter of supplying a demand.
Beyond The Ale: Tucked-away Bubble Room fare fit for discerning patrons
For when you want a cocktail and a bite to eat without too much fuss.
A most perfect container: An ode to the bread bowl
Why can’t all our dishes be made out of bread: a lament.
Beyond the Ale: Nano’s Grill at Louie’s Douglas Inn
Now with more Lovecraftian horror, tots.
New books tells stories about Alaska’s singular food culture
Here, food is more than fuel.
Beyond the Ale: The search for Juneau’s best bar food
For our first bar food review, we decided to first try Devil’s Hideaway.
Pad Thai anyone? Chan’s is reopening
Owners needed a break and to remodel.
Juneau schools summer programs teach kids about Alaska-grown foods
Miner’s lettuce a hit with minors.
Eating Wild: Rhubarb and Spruce-tip Cake
It’s decadent, elegant and simple.
Spruce up a classic: Locally foraged spruce tips make great rice krispie topper
Get the recipe here.
Move over blue crab. Dungeness takes the cake in this crab cake recipe
Plus, a locally foraged salad.
This tentacled treat is about to hit the market in Southeast
It’s a little smoky and a little salty.