Alaska’s Food Culture

Mat-Su grown roasted root vegetable salad with king crab made by Cheg Rob Kineen.


Last year Alaska imported 95% of it’s food.  Former chef at Seven Glaciers in Girdwood, The Crow’s Nest in Anchorage and Emeril Lagasse’s NOLA restaurant in New Orleans, Tlingit Chef  Rob Kineen is on a mission to bring more local foods to Alaskan dinner tables and restaurants.  In his talk on “Alaska’s Food Culture” recorded at the Anchorage Museum, Chef Kineen talked about many Alaska upstarts producing flour, spices, sprouts, even oysters. He also shared some of his recipes for modern dishes made from traditional ingredients like muktuk sushi.

BROADCAST ON KSKA: Thursday, November 1, 2012 at 2:00 p.m.

RECORDED: October 4, 2012 at Anchorage Museum

SPEAKER: Chef Rob Kineen, Fresh 49

HOST: Smithsonian Arctic Studies Center, Anchorage Museum

EVENT: Smithsonian Spotlight lecture series


Addressing Alaskans features local lectures and forums recorded at public events taking place in Southcentral, Alaska. A variety of local organizations host speakers addressing topics that matter to Alaskans. To let us know about an upcoming community event that you would like to hear on Addressing Alaskans, please Contact Us with details.

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