Reclaimed

Kodiak Island is hard on buildings. Wood rots. Metal rusts. Rain finds the leaks. Freight is expensive. People here reuse for economy and practicality, like the shipping containers repurposed as storage sheds and offices around town. Sometimes the act of adapting...
24 hours in Whittier

24 hours in Whittier

By Kirsten Swann One of the best things about Whittier is getting there in the first ricelace. Visitors arrive either by land, through a two-and-a-half mile tunnel beneath Maynard Mountain, or by sea, through striking Prince William Sound. Once there, your options...

61˚North – The Food Issue

IN THIS ISSUE: Date Night in Old Russia by J. Besl I’ll Have What Harding’s Having by Kirsten Swann Let Them Eat Naan by Elin Johnson Seeds of Change by Bailey Berg Feast for the Senses by Jamie Gonzales Trash Talk by Catalina Dengel SPONSORED: Sea to...

Sourdough Starters

  Dan Schwartz and Alison Arians wake up at 4 a.m. to bake tomorrow’s bread. On a floured cutting table in their bakery sits a mound of tawny-colored mix, speckled with pumpkin, sunflower and sesame seeds, from which the duo pulls deflated spheres of sourdough....

Trash Talk

Jason Esler removes his cap, wipes his brow and surveys the fresh mound of potato peels, watermelon rinds, crushed zucchini, tomatoes and other various food scraps he’s just dumped into a hole. The stocky blonde with two shaggy shoulder-length braids takes a minute to...

Let Them Eat Naan

Every year during the first weekend of August, the small Kenai Peninsula town of Ninilchik experiences a strange phenomenon. Its fairgrounds and campsites are taken over as thousands of joyous festival-goers descend to strum banjos and chug kombucha. There is an...