Writing Examples
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AWARD WINNER: First Place, Best Magazine Feature
"While individual reasons vary widely for choosing Alaska foods, statewide entities have been focusing on food security in recent years. It's estimated that 95 percent of the state's food is shipped here from thousands of miles away. A major disruption to transportation could quickly leave local larders running low."
Alaska Food Challenge: Eating Local for a Year (Alaska Business Monthly, Sept. 2011) |
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ARTICLES
Alaska magazine
Highlights of the Alaska Highway on its 80th
Watching Alaskan Wildlife via Webcams
Patchwork State: Alaska's public lands
Escape to Peterson Bay (video)
5 Favorite Hikes: Easy to difficult outings near Anchorage
Itinerary for visiting Juneau (2019 Alaska Press Club award for best travel reporting)
Palmer, Home of the Alaska State Fair and freakish veggies
On the Rail: 10 train travel tips
Where the Wild Things Are: Make the most of your wildlife viewing adventures
How to Eat Local All Year: Alaska Provides Bounty of Options
Edible Alaska
Fish Camp
Meet the Goats of Wasilla's Cottonwood Creek Farm
Worth the Pain: Harvesting Devil's Club Shoots
Eat Like an Eagle
Meet Cindee Karns, Alaska's Permaculture Pioneer
Yak: Alaska's New Red Meat
Foodnetwork.com
Food in the Last Frontier: What to Eat in Alaska
Alaska Business Monthly
PRSA Alaska Plays Vital Role at 35
Alaska Food Challenge: Eating Local for a Year
The Observer (Prince William Sound RCAC)
Council questions proposed changes to ADEC response exercise program
ESSAYS
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"...I peek in the side window, the glass long shattered, to see the living room where my parents cooked and ate and sang and skinned pelts and read aloud to each other by Coleman lantern light. Where they built wood fires each frigid morning in December when the day would not brighten until the sun glowed at its zenith behind Curry Ridge at noon. Only remnants of those days remain now. Over the years, the cabin has been vandalized, cleaned out. Even the spruce-pole couch frame Dad built is now gone, ashes in a campfire somewhere nearby. The little table he made still sits in the corner, though, and candle wax is still pooled where it dripped so long ago, next to flies twenty years dead..."
"From Scratch" (Travelers' Tales: Alaska, 2003) |
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BOOK REVIEWS
Alaska Farmers Market Cookbook, by Heidi Rader REVIEW by Susan Sommer From fiddlehead fettuccine to reindeer pot roast, Heidi Rader’s Alaska Farmers Market Cookbook pleases the palate with a variety of Alaska-sourced foods. The soft-cover book is organized by season and sports large type for easy reading. Recipes are kept simple for everyday cooking without a special trip to the store while also including plenty of fresh herbs for flavor. Combinations of Alaska ingredients make for meals like Buffalo Stew with Beets, Easy Smoked Salmon Chowder, and Zucchini and Eggplant Parmigiana. Treat yourself to desserts such as Blueberry Slump, Rhubarb Pie with Saffron, Raspberry Cobbler, or Monster Peanut Butter Chocolate Chip Cookies with Barley Flour. A handy guide near the front of the book shows substitution amounts of dried herbs, spices, and citrus juice in place of fresh for that last-minute potluck dish in the dark of winter. Heidi Rader’s cookbook, sprinkled with a handful of photos taken by the author, reflects her own down-to-earth lifestyle. She lives with her husband on a small farm in Fairbanks, Alaska, in a cabin they built together. The Alaska Farmers Market Cookbook should be a staple in every northern kitchen. |
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