When you’re biking in Alaska, you can expect things to be a little more intense. Riders in the 49th state deal with constantly changing weather, rough terrain, and unexpected animal encounters. The men and women of Alaska’s Downhill Brigade wouldn’t have it any other way.
Heather Lende is a writer. She’s been a columnist for publications in Alaska and nationwide, published books about life in rural Haines, Alaska, and her third book, Find the Good, will be published Spring 2015
However, the job Lende is most passionate about is as obituary writer for her local paper, the Chilkat Valley News.
Nathan Dolphin-Chavie left Anchorage to work in the Los Angeles fine dining scene, eventually becoming executive chef at a well regarded eatery. Looking for a new challenge, Dolphin-Chavie, along with LA-native Joshua Plesh, has returned to his hometown to bring a new culinary experience in the form of a temporary and intimate restaurant, Harvest Pop-Up.
Haliehana Stepetin is a master Alaska Native dancer born in Akutan, AK. Stepetin has made it her life goal to promote and teach the styles dance found throughout the diverse Alaska Native cultures.
Duke Russell captures neighborhood Alaskan life from a unique perspective with his paintings.
His artistic journey has taken him from selling sketches to tourists as a teen, to becoming on of the most unique and renowned painters Alaska has ever seen.
Nathan Shafer creates augmented reality – a digital overlay on the physical world.
His work is displayed worldwide and focuses on Alaskan subjects – from receding glaciers to Seward’s Success, a futuristic domed city that was never built.
Ionia is a remote, and sometimes misunderstood intentional community located outside Kasilof, Alaska. The community was originally formed nearly 30 years ago by four families, each seeking a simpler, quieter life.
The group, now numbering around 30 full-time residents, continues to pursue their goals in the relative solitude of their 160 acre communal property.
The list of restaurants Kendo Shine has cooked in is staggering. From diners to Mongolian BBQ to fine dining, Kendo has been around the culinary world a few times, but he truly found a home when he bought a small trailer and started cooking, what he calls, Kendo-style food in Anchorage’s industrial area.
Mark Gould is one of the last coopers. The craft of barrel-building is quickly fading, but Gould has pursued it as a full-time job for the last 15 years. Through coopering and promoting Alaskan resources, Gould has found a passion and a guiding philosophy.