Barbra and Jack Donachy
I’ve always wanted to be a photographer and a traveler. I have arrived. I get to be outside in one of the most beautiful places in the world… Alaska! In this amazing state, the word “awesome” exists in its intended form. As I travel around Alaska, I am constantly awe-struck.
When I was in third grade, I read Call of the Wild thirteen consecutive times. Not the real version. The version I had was in a volume titled Reader’s Digest Best Loved Books for Young Readers. No matter. For half a year of my life, I was Buck. So began a love affair with a place I’d never seen – Alaska.
The opportunity to grill and serve a halibut in the whole doesn’t come along every day, particularly in waters where 50-pound fish are more commonly caught than five-pounders.
But, I could feel the characteristic thumping of a halibut 130 feet below, and I knew the metal jig I was fishing might have found just the fish we were looking for.
Many cultures have a tradition of salting and burying fish, a technique that results in both preservation and fermentation. In fact, the origins of sushi can be traced back to fish prepared in this method.
The grav of gravlax derives from the Scandinavian word for grave, and lax, salmon, has cognates in many old European languages. Thus gravlax literally means “buried salmon.”
My dad gave me two pieces of advice which have stood the test of time: 1. Take the stairs whenever you can, and take them two-at-a-time. 2. Eat as much fried food as you can when you’re young, because at some point you won’t be able to.
Clam fritters are so easy, I’m not sure why I don’t make them more often.
Two miles from land across the frozen Chukchi Sea, the ocean ice is constantly breaking up and reforming, creating ridges of fragmented ice.
We had heard that the bowhead whale was out near the point, three miles west of the village of Point Hope. But once out there, we saw few signs of activity.