Town Square 49
It was June, 1962, and I was in Anchorage, living temporarily at Terry D’s, waiting for July. Then I would fly to Dillingham to begin a temporary summer life as a salmon counter for the Alaska Department of Fish and Game.
My daughter Jenn’s 20th wedding anniversary coincided with Labor Day. So my husband, Dave, and I adopted Averyl for the weekend which included an afternoon at the Anchorage Museum. The three of us headed for the exhibition Gyre–The Plastic Ocean.
I have a massive issue when it comes to foraging. Some would call it my gift. Others (like my berry-picking friends) would call it my curse. You see, deep in the incomprehensible double-helix thingy of my DNA structure, I have an unmistakable gene for hunting and gathering. I love it.
As Jerry Seinfeld says, buying fruit is a gamble—so are some art trips. In mid-July I headed to Providence, Rhode Island to take my art-philosophy Ph.D. orals. My husband, Dave, came along so he could eat tons of lobster and give me hugs. Happily, I passed – though going before academics is scary, even if you’ve studied hours and hours. Stay tuned as it’s going to be fun to report on my project: The Art of Winston Churchill.
There is an increasing effort in Alaska to engage youth in hands-on scientific activities.
One group of teens is collecting data way up in Barrow.
Every day, an average of 2,975 youth attend a Boys & Girls Clubs – Alaska Clubhouse in one of 32 communities across the state.
One of the most important components in allowing these organizations to run smoothly and effectively is participation from community volunteers.
Juvenile salmon spend important parts of their lives in stream habitat, but this part of their lives is often hidden from our eyes.
Go into the forest with Richard Nelson to discover the amazing terrestrial lifecycle of Alaska’s salmon species.
I was raised an Anchorage forager. From fiddleheads to blueberries, some of my fondest childhood memories are of gathering food from local parks and forests and preparing our edible treasures to be enjoyed throughout the year.
One of my favorite foods to collect is boletus mushrooms — a.k.a. wild porcini. My mouth waters just at the thought of the dense, earthy fungi sizzling in a pan with butter and garlic.
The windshield has a crack running through it, there’s a little rust and a dent or two on the body, and some of the paint is chipping off the hand-lettered sign affixed to the vehicle’s side, but we look for Patrick Johnson’s little black truck every summer when we’re cruising around Alaska’s Kenai Peninsula.
If we don’t happen across his truck, we go find him at his Shrimp Guys Seafoods shop in Soldotna.
It’s June and I’m studying for PhD art-philosophy orals coming up mid-July. I’ve told everyone in my life to scram/skedaddle until August.
I’m at my desk, five hours daily, yellow highlighter on textbooks, in front of my wide screen computer, pounding keys, and looking things up on Wikipedia.
In the early 1980s, when money was no problem and anything was possible, I was made an offer I couldn’t refuse by none other than Mafia Mike, thus becoming the custodian of an important historical icon.
Had I known at the time what a maintenance nightmare it would become, I’m not sure I would have been willing to accept the responsibility, regardless of the possibilities—or consequences.