Dave Waldron, APRN - Anchorage
Sunday marked the beginning of banned books week, and Loussac Librarian Stacia McGourty says this week is a huge deal for her profession.
Today we’re hunting for mushrooms. Now you may have heard radio stories about mushroom foragers or mushroom experts, but Heidi Drygas is neither of those. Drygas writes the food blog Chena Girl Cooks, and she’s harvested just about everything Alaska has to offer, but mushrooms have always been the last thing on her list.
Today we’re making caviar Alaska style; made from salmon roe. Natasha Price writes the food and crafts blog Alaska Knit Nat, and she recently posted a how-to guide for making salmon caviar. It’s a family recipe, and one that Natasha didn’t really like growing up.
Today we’re going on a ride along with a photojournalist. Loren Holmes works for the newly rebranded Alaska Dispatch News.
Both Holmes’ father and grandfather were photographers.
Today we’re exploring a new kind of community gardening.
GeorgeAnne Sprinkle works for the Alaska Community Action on Toxics, and recently started a community garden project called “Yarducopia.”
Today we’re cooking shrimp. And not just any shrimp. This shrimp comes from the back of a pickup truck. Seward resident Barbra Donachy explains.
“We were driving around Kenai and saw this old beat-up truck with a hand-painted plywood sign.”
Today we explore one of the Anchorage Museum’s newest exhibits. So new in fact, that it’s still in the planning phase.
Carolyn Kozak is a curator at the Anchorage Museum, and recently she was inspired by some archived photographs taken by a man named Jasper Wyman in 1898.
Today we learn the history of the Spenard windmill in Anchorage. Mike Gordon is the owner of Chilkoot Charlie’s, and the windmill housed in the bar’s parking lot. He’s had it for about 30 years, but it was originally built in the early ’60s by Byron Gillam, an Anchorage businessman. It passed through several different owners before Mike Gordon’s reputation helped him land it.
Today we’re surviving children’s music. While some children’s music is better than others, most of it can drive you crazy after multiple listens. To find out how to keep our musical sanity after children, we turn to Townsquare 49 contributor, local DJ, and brand new father Spencer Shroyer.
Today we’re making birch syrup. Peter’s Creek resident Erik Johnson never misses a chance to harvest Alaska’s bounty, and recently he expanded his gatherings to birch sap.
Johnson says now is the perfect time to start.
Today we’re gearing up for the birding season. Townsquare 49 contributor and bird enthusiast Zac Clark says Anchorage will see a big flux of birds in the next two to six weeks.
He calls this time of year the glory days, but it wasn’t long ago when Clark couldn’t have cared less about birds.
When driving along Turnagain Arm, you might miss the modest sign for the Alaska Wildlife Conservation Center near Portage Creek.
But if you do manage to find your way into the wildlife center, you’ll find some interesting animals with equally fascinating stories.
Today we meet a pair of sisters. Nine years ago, Gracia O’Connell and Jesenia Peterson were matched in the Big Brothers Big Sisters of Alaska program.
Jesenia still remembers her response when asked what kind of Big Sister she wanted.
Ryan Anderson and his team of artists were recruited by the Loussac Library to turn the building into a unique light show.
Their final product? The illusion of a dragon inside the Loussac Library.
Townsquare 49 contributor and certified art critic Jean Bundy recently attended the Whitney Biennial art show in the big apple.
The Whitney museum boasts the finest collection of 20th century American art, and calls their Biennial the country’s leading survey of modern art.
Today we’re grooming ski trails. The Nordic Skiing Association of Anchorage has a long list of tasks from ski lessons, to biathlon training, to races.
But almost all of their focus is devoted to one thing; grooming trails.
Today we’re exploring Spanish cuisine. Meneka Thiru is a food blogger for the group Anchorage Food Mosaic, and she’s been living is Spain for the past several months.
She says most of her culture shock has been food related.