food

People explore the vendor tents in the parking lot of the Juneau Arts & Culture Center during the Annual Food Festival & Farmer’s Market on Saturday. (Meredith Jordan / Juneau Empire)

Annual Food Festival features more and varied vendors

Popular JAHC event fills parking lot and interior.

 

A plate of jelly doughnuts are displayed in New York on Nov. 15, 2021. In Jewish homes, jelly doughnuts are often enjoyed during Hanukkah and are known as Sufganiyot. (Cheyenne Cohen via AP)

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

  • Dec 13, 2022
  • By Katie Workman Associated Press
  • Newsfood

 

Greens flourish in the bright lights of one of the six hydroponic units located in the hydroponic cultivation and demonstration facility at the Chatham School District building in Angoon. The room, lined with plastic and filled with six indoor hydroponic growing pods, was built after receiving a Department of Early Education and Development American Rescue Plan Act grant this spring, which funded the renovation of its science lab into the new facility. (Clarise Larson / Juneau Empire)

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”

 

Robert Stroud, who killed a man for underpaying a sex worker in Juneau in 1909, is the subject of the first “Death, With Dessert” lecture held by a pair of retired Juneau reporters. (Courtesy photo / Betsey Longenbaugh and Ed Schoenfeld)

True crime with a side of dessert

Cakes are a natural accompaniment to murders most foul.

Robert Stroud, who killed a man for underpaying a sex worker in Juneau in 1909, is the subject of the first “Death, With Dessert” lecture held by a pair of retired Juneau reporters. (Courtesy photo / Betsey Longenbaugh and Ed Schoenfeld)
Peter Segall / Juneau Empire 
Chef Lionel Uddipa of Red Spruce and his team prepare a dish of seared Alaskan scallop with Red Spruce miso, shio koji, calamansi, candied kumquat and herring egg bottarga for a charity dinner highlight the seafood cuisines of Alaska and Louisiana at Forbbiden Peak Brewery on Tuesday.
Peter Segall / Juneau Empire 
Chef Lionel Uddipa of Red Spruce and his team prepare a dish of seared Alaskan scallop with Red Spruce miso, shio koji, calamansi, candied kumquat and herring egg bottarga for a charity dinner highlight the seafood cuisines of Alaska and Louisiana at Forbbiden Peak Brewery on Tuesday.
Midgi Moore, CEO of Juneau Food Tours, holds up a Taste Alaska! Alaska Sweetheart Box inside Juneau Food Tours' new location on Shattuck Way. The boxes, which were launched in June, are a way for Juneau Food Tours to give people a taste of the capital city amid the pandemic. (Ben Hohenstatt / Juneau Empire)

Thinking inside the box: Food tour business has new location, delivery product

Delivery box gives people a taste of Alaska wherever they are.

Midgi Moore, CEO of Juneau Food Tours, holds up a Taste Alaska! Alaska Sweetheart Box inside Juneau Food Tours' new location on Shattuck Way. The boxes, which were launched in June, are a way for Juneau Food Tours to give people a taste of the capital city amid the pandemic. (Ben Hohenstatt / Juneau Empire)
Charred octopus at Red Spruce on Jan. 28, 2020. (Emily Russo Miller | Juneau Empire)
Charred octopus at Red Spruce on Jan. 28, 2020. (Emily Russo Miller | Juneau Empire)
Planet Alaska: What I learned from island living last year

Planet Alaska: What I learned from island living last year

Learn to balance an island world.

Planet Alaska: What I learned from island living last year
Orrin Noon, 10, Arlo Davis, 11, and Axel Boily, 10, beam at the crunchy critters they were about to eat. The boys were among the theatergoers who sampled edible insects prepared by David George Gordon, aka Bug Chef. (Ben Hohenstatt | Juneau Empire)
Orrin Noon, 10, Arlo Davis, 11, and Axel Boily, 10, beam at the crunchy critters they were about to eat. The boys were among the theatergoers who sampled edible insects prepared by David George Gordon, aka Bug Chef. (Ben Hohenstatt | Juneau Empire)
Alaska company takes pizza to new heights with air delivery

Alaska company takes pizza to new heights with air delivery

The air deliveries began as a simple matter of supplying a demand.

Alaska company takes pizza to new heights with air delivery
Bubble Room’s crispy chicken sandwich, Jan. 7, 2020. (Ben Hohenstatt | Juneau Empire)

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.

Bubble Room’s crispy chicken sandwich, Jan. 7, 2020. (Ben Hohenstatt | Juneau Empire)
The Clam Chowder Bread Bowl at the Hangar on the Wharf, Jan. 1, 2020. (Peter Segall | Juneau Empire)

A most perfect container: An ode to the bread bowl

Why can’t all our dishes be made out of bread: a lament.

The Clam Chowder Bread Bowl at the Hangar on the Wharf, Jan. 1, 2020. (Peter Segall | Juneau Empire)
A loaded tots from Nano’s Kitchen at Louie’s Douglas Inn, Dec. 23, 2019. (Robert Monteith | Juneau Empire)
A loaded tots from Nano’s Kitchen at Louie’s Douglas Inn, Dec. 23, 2019. (Robert Monteith | Juneau Empire)
Julia O’Malley, food journalist, has a new book out that was co-published by the University of Washington Press and the Anchorage Museum. (Courtesy Photo | Nathaniel Wilder)
Julia O’Malley, food journalist, has a new book out that was co-published by the University of Washington Press and the Anchorage Museum. (Courtesy Photo | Nathaniel Wilder)
Beyond the Ale: The search for Juneau’s best bar food

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.

Beyond the Ale: The search for Juneau’s best bar food
Pad Thai anyone? Chan’s is reopening
Pad Thai anyone? Chan’s is reopening
Gina Athwani eats fresh lettuce grown through support from the Farm to School program at Harborview Elementary School on Wednesday, June 26, 2019. (Michael Penn | Juneau Empire)
Gina Athwani eats fresh lettuce grown through support from the Farm to School program at Harborview Elementary School on Wednesday, June 26, 2019. (Michael Penn | Juneau Empire)
Erin Anais Heist slices into her spruce tip rhubarb cake on Thursday, June 6, 2019. (Michael Penn | Juneau Empire)

Eating Wild: Rhubarb and Spruce-tip Cake

It’s decadent, elegant and simple.

  • Jun 12, 2019
  • By Erin Anais Heist For the Juneau Empire
  • Neighborsfood
Erin Anais Heist slices into her spruce tip rhubarb cake on Thursday, June 6, 2019. (Michael Penn | Juneau Empire)
Spruce up a classic: Locally foraged spruce tips make great rice krispie topper

Spruce up a classic: Locally foraged spruce tips make great rice krispie topper

Get the recipe here.

  • May 28, 2019
  • By ERIN ANAIS HEIST FOR THE JUNEAU EMPIRE
  • Neighborsfood
Spruce up a classic: Locally foraged spruce tips make great rice krispie topper
Move over blue crab. Dungeness takes the cake in this crab cake recipe

Move over blue crab. Dungeness takes the cake in this crab cake recipe

Plus, a locally foraged salad.

Move over blue crab. Dungeness takes the cake in this crab cake recipe