The incredible natural resources of Alaska are on the menu as I travel to Juneau to learn how locals are harvesting wild and foraged food and becoming culinary entrepreneurs. I talk to a fish biologist about the incredible journey wild salmon makes to return to their home streams. Then I learn the traditional way to make Cedar Planked Salmon with an Alaska Native home cook. On the side, foraged Sea Asparagus. Back home I demonstrate an easy recipe that can be applied to any fish – Salmon Baked in a Bag with Citrus, Olives and Chiles, served with Borscht Beets.
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ALASKA PLACES AND PROGRAMS MENTIONED IN EPISODE:
Juneau Food Tours
Alaska Pure Sea Salt
SPECIAL THANKS TO:
Kara Tetley and Travel Juneau
Forrest Bowers, Fish Biologist, Alaska Dept Fish and Game
Jessica Schalkowski – Tongass National Forest
SEAlaska Heritage Foundation
Teresa and Bruce Young
Additional Video Provided by:
Alaska Seafood Marketing Institute
Beau Styles – Alaska in Motion
Oceania Cruises is the world’s leading culinary and destination focused cruise line. The line’s seven small, luxurious ships carry no more than 1,250 guests and feature The Finest Cuisine at Sea and destination- rich itineraries that span the globe. Expertly curated travel experiences aboard the designer-inspired, small ships call on more than 450 marquee and boutique ports across Europe, Alaska, Asia, Africa, Australia, New Zealand, New England, Canada, Bermuda, the Caribbean, the Panama Canal, Tahiti and the South Pacific in addition to the epic 180-day Around the World Voyages. The brand has an additional 1,200-guest Vista Class ship on order for delivery in 2025.
Air Travel Provided by Alaska Airlines |