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Brisket is the traditional cut to use, but we’ve had good results with everything but shank. Works for any game meat, large or small. You will need a large ceramic or glass container to [...]

Ingredients: For the potatoes: Make about 1.5 lbs of mashed potatoes. For the meat filling: 2 Tbsp Oil 1 chopped onion 2 carrots, diced small 2 cloves garlic, minced 1.5 lbs of ground game meat [...]

The harbinger cocktail of summer in Alaska uses fresh, young blueberries for a slightly bitter twist on a classic. Adapted from the Smirnoff’s original Moscow Mule. Ingredients:  1.5 oz [...]

Ingredients: 2 spruce grouse (or any game bird) – de-boned breasts, thighs and giblets (optional). 2-3 Tbs butter or bacon grease 1 small yellow onion or shallot, sliced. 1 clove garlic, [...]

Whenever I brew Kombucha I flavor it with whatever berry or fruit I have in excess at the moment. Blueberries, cranberries, salmonberries, etc. I mix the fruit with some freshly grated ginger and [...]

This Vanilla-Rhubard Jam recipe is an all-time favorite from Shae Bowman. Rhubard freezes great when you have an abundance of it in summer and then when life slows down in the winter months you [...]

This recipe is an adaptation of a Zucchini Mustard Relish from The Canadian Living The CompletePreserving Book. This relish has a sweet-and-sour tang great for burgers, pork chops and sausages. [...]

Ingredients:  4 cups blueberries 1 cup honey 1 tbs lemon juice zest of one lemon 1 package puff pastry. Directions:  1. Wash your berries and pick out any leaves, stems, and bugs off of them. 2. [...]

This recipe is a favorite of Chantel Aldefio. Wild-caught halibut is the showcase ingredient in this local, Alaskan dish but then you get a pop of the exotic with a Thai Coconut Curry. The [...]

A geologist,  a biologist, and an archaeologist walk into a room….it sounds like the start of a joke, but it really happened in late February at the inaugural Copper River Basin Symposium at [...]