food

Finished chocolate apricot bars just out of the oven. (Photo by Patty Schied)

Cooking for Pleasure: Decadent chocolate apricot bars

I love apricots. I prefer fresh to dried, but I am happy to eat them either way. I purchase the large bag of dried ones… Continue reading

Finished chocolate apricot bars just out of the oven. (Photo by Patty Schied)
The author getting ready to host a holiday dinner for her family in 2022. (Photo courtesy of Patty Schied)

Cooking For Pleasure: Stuffed with turkey sandwiches? Try stuffing turkey enchiladas

Now that you have eaten all the turkey sandwiches you want, all that meat leftover from the giant carcass that has taken over your refrigerator… Continue reading

The author getting ready to host a holiday dinner for her family in 2022. (Photo courtesy of Patty Schied)
(Jessica Spengler/CC BY 2.0 DEED)

Cooking For Pleasure: No trauma pie crust (that actually tastes good)

The secret is keeping all of the ingredients very cold.

(Jessica Spengler/CC BY 2.0 DEED)
Meta Mesdag, owner of Salty Lady Seafood Co., works alongside sons Emmett, 16, and Kai, 13. A harmful algae bloom shut down the farm for half of the 20-week season, which means working into the winter. (Meredith Jordan/ Juneau Empire)

Pushing to expand mariculture in Alaska (Part 1): A day in the life of a Juneau oyster farming family

Salty Lady Seafood is working through the winter this year

Meta Mesdag, owner of Salty Lady Seafood Co., works alongside sons Emmett, 16, and Kai, 13. A harmful algae bloom shut down the farm for half of the 20-week season, which means working into the winter. (Meredith Jordan/ Juneau Empire)
Henry Fleener, hatchery manager at Ted Stevens Marine Research Institute Mariculture Wet Lab, talks about a NOAA Fisheries project that involves building a small hatchery to house, condition and spawn oyster broodstock in order to find ways to improve existing processes. (Meredith Jordan/ Juneau Empire)

Pushing to expand mariculture in Alaska (Part 2): The pearl in mariculture, for now, are the oysters

Shellfish is still small business, but on the rise as Alaska works to diversity food sources.

Henry Fleener, hatchery manager at Ted Stevens Marine Research Institute Mariculture Wet Lab, talks about a NOAA Fisheries project that involves building a small hatchery to house, condition and spawn oyster broodstock in order to find ways to improve existing processes. (Meredith Jordan/ Juneau Empire)
Photo courtesy of Patty Schied The author hosting a Christmas dinner for her family in 2022.

Cooking For Pleasure: Serving up a warm mood in lousy weather

This Middle Eastern red lentil soup is not the sustenance of long-ago cold memories.

Photo courtesy of Patty Schied The author hosting a Christmas dinner for her family in 2022.
Stephanie Harold creates sketches among a crowd at the annual Traditional Food Fair in Hoonah on Sept. 9. (Photo by Ian Johnson)

Resilient Peoples and Place: ‘Our Food is Our Medicine’

Xunaa celebrates 6th annual Traditional Food Fair.

Stephanie Harold creates sketches among a crowd at the annual Traditional Food Fair in Hoonah on Sept. 9. (Photo by Ian Johnson)
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.

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)
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
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)
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”

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)
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.

Two seafood states on one plate

Sea-ing things in common.

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)

A complementary pair: Beyond The Ale visits Red Spruce

The brand new indoor eatery is open for business.

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)

Bugs are the new popcorn? Juneau moviegoers sample crickets, locusts, grasshoppers

Not your normal movie fare.

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)

Beyond the Ale: Nano’s Grill at Louie’s Douglas Inn

Now with more Lovecraftian horror, tots.

A loaded tots from Nano’s Kitchen at Louie’s Douglas Inn, Dec. 23, 2019. (Robert Monteith | Juneau Empire)