Join the 2021 Local Foods Challenge to make the Southeast Alaska food system more resilient


Food is not just about what we eat. It’s also about where it comes from and the connections it creates between people and places along the way. Join us on a journey to explore and transform Southeast Alaska’s food system by being part of the Local Foods Challenge.

As a participant in this Challenge, you will join others in reshaping and fostering resilience within our local and regional food systems while increasing community wellness for both the short and long-term.

We ask you to deepen your involvement in the local food system by cultivating and elevating your personal knowledge, skills, and connection to the local food system within your community.


When you sign up, you’ll take a survey to assess your involvement in 10 distinct categories of the local food system. Your challenge from May to September is to deepen your connection to the local food system by increasing your level of engagement for each category. The more levels you go, the more resilient our food system will be by September. At the end of the challenge, we will tally the progress of all of the challengers to discover how much we collectively shift our food system’s resilience.

To help you on this local food journey, we will connect you to resources related to all 10 categories, and we will share stories via email and social media to inspire and celebrate our successes.

The Local Foods Challenge is about building a community of Southeast Alaskans who care about local foods. We will share knowledge, resources, place-based advice, and best practices across our unique region.

Together we will forge a resilient, prosperous, and healthy Southeast Alaska.


You will be at different levels with each category, and over the course of this summer, you will increase your knowledge, skills, and engagement with each of them in ways that are meaningful and relevant to your life. Set realistic, specific, meaningful goals.

  • Check your email twice a month for announcements, inspiration, tips, and invitations to monthly skillshare workshops, virtual meet-ups, mini-challenges, and more.
  • Follow us on social media updates and reminders.
  • Check out our Resources page to get started, and our Calendar of Events for upcoming opportunities.
  • Share your success stories.
  • Nominate local foods experts who can share their knowledge and skills with others, and we will connect them to learners in their community.
  • Celebrate a Southeast Alaska season of abundance and resilience.

Questions? Email or post a comment on our Facebook page.

Pacific High School to host Pacific Planters garden start sale on Wednesday

The Pacific Planters program at Pacific High School will host a garden start sale from 1:30-4:30 p.m. on Wednesday, May 19, at the school.

The school has offered students a garden club and class for several years, even hosting MOBY the Mobile Greenhouse during the 2019-20 school year, and just created the Pacific Planters program. The students are growing the starts and selling them to raise money for the school activities fund. Starts available include runner beans, cucumbers, broccoli, peas, and more.

Customers are asked to park at the Crescent Harbor parking lot and walk over to the school at 509 Lincoln Street. The starts will be available on a table in front of the school. All starts are $3. Masks and social distancing are respected. For more details, call Bridgette Reynolds at 747-0525.

Sitka Tribal Enterprises to host open house Monday for new commercial kitchen


Sitka Tribal Enterprises (STE), the business arm of the Sitka Tribe of Alaska, will host an open house from noon until 4 p.m. on Monday, May 17, at its new Cottage Industry Development Center, which is located in its former tannery space at 4608 Halibut Point Road (behind the Blueberry Inn). The new space includes a rental commercial kitchen and a classroom, which can be used by people to process and preserve their fish and game, foraging, and garden harvests, as well as for lessons.

“Due to Covid 19, food security was identified as a real concern, especially for the island community of Sitka that is highly dependent on transportation,” Sitka Tribe of Alaska Economic Development Director Camille Ferguson said.

Ferguson, who was born and raised in Sitka, said the tribe “looked within our community and realized that we have an abundant amount of resources right in our own backyards. Sitkans have been harvesting seafood, game, and edible foods from shorelines and forest. What was missing for the community was a place to process foods that would maintain a safe shelf life, and benefit should we be faced with a shortage of foods. STE also realized harvesting and properly packaging for local stores would help with small business and create a cottage industry stimulating the economy.”

Sitka Tribal Enterprises used CARES Act funding to convert part of its former tannery space into the commercial kitchen and classroom. STE hired James Sturm and his crew at Dubs Handyman (Conner and Cory Nelson, with subcontractor Terry Elixman of Liberty Construction) to transform the space.

“The Dubs team went above and beyond to create the kitchen, putting in the extra effort and thinking of how people harvest and the type of commercial equipment that would be needed,” Ferguson said. “One highlight to the kitchen is the walk-in cooler that can hold up to six deer — perfect for aging the meat at a controlled temperature and keeping the meat safe from bears.”

 Prices for renting the facility are available by emailing and soon will be posted on the Sitka Tribe of Alaska website at  

Check out the May 2021 edition of the Sitka Local Foods Network newsletter

The Sitka Local Foods Network just sent out the May 2021 edition of its monthly newsletter. Feel free to click this link to get a copy.

This month’s newsletter includes short stories about an update on plans for the 2021 Sitka Farmers Market, an invitation to join our board of directors, and information about our 2021 sponsorship program. Each story has links to our website for more information.

You can sign up for future editions of our newsletter by clicking on the newsletter image in the right column of our website and filling in the information. If you received a copy but didn’t want one, there is a link at the bottom of the newsletter so you can unsubscribe. Our intention is to get the word out about upcoming events and not to spam people. We will protect your privacy by not sharing our email list with others. Don’t forget to like us on Facebooklike our Sitka Farmers Market page on Facebook and follow us on Twitter (@SitkaLocalFoods).

Another update about the 2021 Sitka Farmers Market and our plans for a safe event

We’re not ready to take vendor registrations yet, but the Sitka Local Foods Network is closer to having its plans set for our 14th season of the Sitka Farmers Market. We do have dates and a location now, but we have to rewrite our vendor agreements to discuss our new COVID-19 reality and we’re waiting to hear if we received a grant that will help us reduce our vendor fees.

Right now we are looking at hosting eight markets, from 10 a.m. to 1 p.m. on Saturdays, July 3, July 17, July 31, Aug. 7, Aug. 21, Aug. 28, Sept. 11, and Sept. 18, on the plaza outside the museum end of Harrigan Centennial Hall. This year’s market will be entirely outdoors to limit the spread of COVID-19, and we still will need people to mask up.

Last year we were able to host a very scaled back market, using the Salt and Soil Marketplace online ordering system during the week and having customers pick up their produce on Saturdays. This year we plan to have a hybrid format, where some produce will be posted online during the week for early ordering and then pick-up at the market, with regular day-at-market sales also taking place where people pick and choose what veggies they want to buy while at the market. In addition, in our non-market weeks we plan to have a small-scale online sales program with either a delivery or pick-up service planned (we are still deciding how this will work).

Now that vaccines are available and more people in Sitka are becoming vaccinated, we feel like we can do more this year such as allow socializing and having more people around. At the same time we have COVID-19 and its variants in our midst, so we still plan to require masks and hand-washing to help prevent the spread.

Our main reason for holding the market outside is because we worry being inside puts too many people on top of each other and probably isn’t safe. We still need to work out our configuration for the plaza outside Harrigan Centennial Hall, so we know how many booths we can support, but we should be able to have people use the benches around the outside of the building. Vendors will need to provide a two-foot-by-six-foot table, but there is an overhang so most booths should be protected from the rain. There are a limited number of electrical outlets outside, for those booths needing power.

We also should be able to host food trucks, which can park next to the plaza with their windows facing the building (most of them have already done this at other events). If you are planning to cook food at the market, your booth will have to be at least 10 feet away from any of the overhangs, so they will need to set up a table and 10×10 farmers market/event tent (about $115-$120 at Sitka True Value) on the plaza. They also will need to provide their own small camp stove or BBQ grill for cooking, and may need a generator for power since we can’t have long cords creating a trip hazard.

We have big plans to grow even more produce than before at St. Peter’s Fellowship Farm communal garden. Last year, we bought a second high tunnel so we can extend our growing season and have a little help with climate control. That worked so well, we bought a third high tunnel this winter and we’re already planting veggies inside it.

Laura Schmidt has been our lead gardener for more than a decade, and deserves a lot of respect for how much produce she grows on the small patch of land we have access to behind St. Peter’s By The Sea Episcopal Church. We thank St. Peter’s for allowing us to continue growing food for the community on its property. St. Peter’s Fellowship Farm has received a Certified Naturally Grown designation the past two years.

The Sitka Farmers Market is about local food, but it’s so much more. It’s about community and providing local entrepreneurs with a place to sell their products. We really enjoy seeing everybody come together to see their neighbors and friends at the market. That’s a big reason we want to host the market. One aspect of the market is it serves as a business incubator, a place for people to try out a new business, and we lost that last year when we had to scale things back to just our produce vendors.

We are excited to bring the market back to Sitka, and hope people enjoy our eight markets this summer. The full markets will allow non-produce vendors to participate, and maybe even some arts-and-crafts vendors.

Since we will have to increase the space between booths around the market, we will have some space limitations. The Sitka Local Foods Network’s main focus is on local food, so food booths who book by a certain date will have priority, with arts-and-crafts booths filling leftover open spaces. We want to be able to involve as many vendors as possible, so hopefully we’ll be able to fit everybody in the space without making it too crowded.

We are working with state WIC and SNAP programs to see if we can accept benefits every week, or only when we have our larger markets. Our goal is to provide fresh local produce to all residents, especially those low-income residents who might not be able to afford it. Anyway, we still are trying to finalize details and hope to have an update soon.

If you have any questions, feel free to call Sitka Local Foods Network board president Charles Bingham at 623-7660 or email Nalani James will be our Sitka Farmers Market manager this year. We will need volunteers to help set up and take down the market each week, and to sell produce at the Sitka Local Foods Network farm stand.

Sitka Kitch to host Cooking Around The Campfire: Baking Flatbread With Andrew Jylkka class on May 23

Learn how to bake flatbread over a campfire during an outdoors Sitka Kitch class, Cooking Around The Campfire: Baking Flatbread With Andrew Jylkka. This class takes place from 1-3 p.m. on Sunday, May 23, at the large covered shelter at Halibut Point Recreation Area.

Andrew Jylkka of Southeast Dough Company will show students how to make sourdough flatbreads over the fire. These fun and easy breads are a great addition to any cookout whether it’s in your backyard or on the beach. For this class, they’ll be paired with salmon falafel and a tasty sauce. We may even play with some ways to use them for a sweet treat.

You’ll come away from this class with some new recipes, an introduction to cooking on open fire, a jar of sourdough starter, and some great ideas to spruce up your summer cookouts.

The salmon burger meat is made possible by Sitka Mutual Aid and a portion of this class fee will be donated to support that. If you would like to donate to Sitka Mutual Aid or become a Sitka Conservation Society member you can do so here,, and here,

Andrew owns and operates Southeast Dough Company here in town. He’s a passionate cook who loves playing with recipes to incorporate ingredients found on these lands and in the oceans.

The class costs $40, which is part of our all-inclusive fee system (you no longer have to pay a class fee to register, then a separate food/supply fee). The Sitka Kitch will supply all of the food supplies for this class, but students will need to bring certain cooking items from a list provided before the class. Due to the Covid-19 pandemic, the class will be limited to 10 students, face masks must be worn, and social distancing must be observed.

The registration deadline is 11:30 p.m. on Friday, May 21. Space is limited, so register early to secure your place in the class. We need at least eight students to register and pre-pay to make this class happen.

Current (paid) members of the Sitka Food Co-Op are now able to attend the classes for $30 each (the co-op will cover the other $10 of your class fee). Please use the Sitka Food Co-Op ticket when you register and send an email to letting them know you’re in the class. (NOTE, Only one person per Co-op household may use the Co-op discount per class. Please name that person when you register so the name can be checked against the Co-op membership list.)

You can register and pre-pay using credit/debit cards or PayPal on our EventSmart page, (click on class title). For those wanting to pre-pay with cash or check, please call Clarice Johnson at Sitka Conservation Society (747-7509) to arrange a payment. Please note there is a $5 charge for parking at Halibut Point Rec, which is payable to the State of Alaska.

For more information about the class, contact Jasmine Shaw at 747-9440. We do offer one potential scholarship spot per class for people with limited incomes, so long as we have enough students registered to make the class happen. This class is a fundraiser for the Sitka Kitch community rental commercial kitchen.

The Sitka Kitch also has a new class cancelation policy. If you register for a class, then find out you can’t attend, please email us at and we may be able to help fill your slot through our waiting list. If you cancel from the class at least five days in advance (eg, by Wednesday the week before for a Monday class), you are eligible for a partial refund of your class fee, minus $5 for processing (in this case, $35). If you need to cancel with less than five days advance notice, there is no refund.