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Archive for the ‘Fish and game’ Category

You grew it, harvested it and/or caught it, so now what do you do? The Sitka Kitch community rental commercial kitchen will be offering the Preserving the Harvest class series to teach Sitkans how to store the summer’s bounty so they can use it during the winter.

This class series features a community canning session and six classes covering a variety of food preservation methods. Students will learn how to safely preserve their food, so it won’t spoil or cause illness. The classes on schedule are:

  • Clear The Freezer; Fill The Pantry5-9 p.m., Tuesday, May 30, Community canning session for your leftover fish, meat, berries, etc. Take home and/or trade what you make with others. We provide the canners, herbs/spices, recipes, three jars, and guided help where needed. Bring additional jars and ingredients, otherwise not provided. Canning session hosted by UAF Cooperative Extension Service. There is a $10 registration fee. Register by Monday, May 29, to make sure it happens. Call Jasmine Shaw of the UAF Cooperative Extension Service at 747-9440 with any questions.
  • Just Dry It: Intro To Food Dehydration6-8:30 p.m., Tuesday, June 12, taught by Lisa
    Sadleir-Hart, $27.50 registration fee
  • Rambunctious Rhubarb: Creative Ways To Use Rhubarb6-8:30 p.m., Monday,
    June 26
    , taught by Lisa Sadleir-Hart, $27.50 registration fee
  • Simple Pickles and Sauerkraut 6-8:30 p.m., Tuesday, July 11, taught by Lisa
    Sadleir-Hart, $27.50, registration fee
  • Jam Session: Preserving Jams and Jellies 6-8:30 p.m., Monday, July 24, taught by
    Lisa Sadleir-Hart, $27.50 registration fee
  • Rose Hip Relish and More6-8:30 p.m., Date TBA (late September/early October),
    taught by Lisa Sadleir-Hart, $27.50 registration fee
  • Venison Jerky6-8:30 p.m., Monday, Oct. 30, taught by Lisa Sadleir-Hart and Jasmine
    Shaw, $27.50 registration fee

This class series is sponsored by the SouthEast Alaska Regional Health Consortium (SEARHC), and the sponsorship will reduce our usual food/supply fees for each class.

Also, we still need people to register by Saturday night, May 13, for our Food Budgeting 101 class scheduled for 7-8:30 p.m. on Monday, May 15, at the Sitka Kitch. If we don’t hit our class minimum by Saturday, we’ll have to cancel the class. This class costs $10.

The Sitka Kitch was a project of the 2013 Sitka Health Summit, and the project is coordinated by the Sitka Conservation Society. The Sitka Kitch can be rented to teach cooking and food preservation classes, by local cottage food industry entrepreneurs who need a commercial kitchen to make their products, and for large groups needing a large kitchen for a community dinner. To learn more about how to rent the Sitka Kitch, please go to the website at http://www.sitkakitch.org.

When registering for any Sitka Kitch classes, students should prepay for the class through the Sitka Kitch online registration site, http://sitkakitch.eventsmart.com (click on your class title), using PayPal or a credit/debit card to secure your spot in the class. If you need other payment arrangements, contact Chandler or Clarice of Sitka Conservation Society at 747-7509 to arrange a time when you can pay with cash or check. All classes are $27.50, plus a food/supply fee, except for the Clear Your Freezer, Fill Your Pantry canning session on May 30, which is $10. Unless noted, registration for each class closes at 11:55 p.m. on the Friday before the class.

If you have any questions about the class series, please email sitkakitch@sitkawild.org.

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The University of Alaska Fairbanks Cooperative Extension Service and Alaska Sea Grant program are teaming up to offer a four-session online-only class on how to start and operate a specialty food business. The four classes are from 6-8:30 p.m. on Monday through Thursday, May 15-18, and the classes will cost $50 for all four sessions. To register, go to http://bit.ly/SpecialtyFoodBusiness.

This course outlines the development and management of a successful specialty food business from inception to operation. Participants will learn about the practical application of business planning, obtaining
financing, permitting, feasibility analysis and marketing along with the operational aspects of a specialty food business.

This course will be delivered primarily by lectures, with four homework assignments that are individualized to help you develop an action plan for your business. At the end of this course, the student will understand and use the appropriate managerial and decision-making tools that are needed to start and run a specialty food business.

The course is available statewide from any computer with a reliable connection. We will be using Zoom to deliver class content. Students must have access to a video camera, speakers and microphone to actively participate. To learn more about the system requirements for Zoom, visit https://support.zoom.us/hc/en-us/articles/201362023-System-Requirements-for-PC-and-Mac.

For more information, contact Sarah Lewis of the Juneau District Office of the UAF Cooperative Extension Service at (907) 523-3280, Ext. 1, or sarah.lewis@alaska.edu, or Quentin Fong of the Alaska Sea Grant program at (907) 486-1516 or qsfong@alaska.edu.

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(Photo by Nancy Behnken)

Alaskan’s Own Seafood, which is a community-supported fishery (CSF) program run by the Alaska Longline Fishermen’s Association (ALFA), has opened and is receiving subscription orders for the 2017 season.

Alaskans Own was the first CSF program in Alaska. Now in its eighth year, AO was created to connect consumers to small boat fishermen, ensure that more fish caught in Alaska stays in Alaska, and create a sustainable source of revenue to support ALFA’s Fishery Conservation Network, which engages fishermen and scientists in conservation and research initiatives.

(Photo by Caroline Lester)

Similar to community-supported agriculture (CSA) programs, CSF programs address an important environmental and socio-economic need by strengthening consumer-producer relationships. By forward-funding a season of seafood, subscribers invest in sustainable harvest and the rural fishermen who catch their fish, as well as supporting the web of seafood-related jobs that provide the economic backbone for our coastal communities.

Alaskans Own has just released its prices, and early bird customers who subscribe before Saturday, April 15, will receive these prices (which are at a 10-percent discount).

Sitka CSF Prices:

  • Four Month half share (5 lbs/month, May-August), $300
  • Four Month full share (10 lbs/month, May-August), $435
  • Six Month half share (5 lbs/month, May-October), $565
  • Six Month full share (10 lbs/month, May-October), $825

Non-Sitka CSF Prices (available in Juneau, Fairbanks, Anchorage, and Seattle):

  • Four Month half share (5 lbs/month, May-August), $330
  • Four Month full share (10 lbs/month, May-August), $480
  • Six Month half share (5 lbs/month, May-October), $605
  • Six Month full share (10 lbs/month, May-October), $885

(Photo by Josh Roper/ASMI)

There are four-month and six-month subscriptions available starting in May. The six-month subscriptions allow people to keep receiving freshly caught seafood through October instead of August, when the traditional four-month subscriptions end. Half-subscriptions also are available. Subscriptions include a mix of locally troll-caught black cod (sablefish), halibut, king salmon, coho salmon, lingcod and miscellaneous rockfish, depending on the commercial fishing season and prices.

(Photo by Josh Roper/ASMI)

“Alaskans Own’s model is unique from other CSFs because it is not only connecting customers to the fishermen that caught their fish, it is supporting a range of fishermen-sourced conservation initiatives,” says Alyssa Russell, ALFA’s Communications Coordinator. “We’re so excited to be bringing customers to another year of sustainably-caught, delicious seafood.”

If you don’t live in one of our CSF cities and are interested in ordering fish in bulk, please feel free to contact Alyssa Russell or Willow Moore at alaskansownfish@gmail.com or 747-3400.

Please purchase your fish by visiting our online store at alaskansown.com

Learn more about our Fishery Conservation Network at alfafish.org

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The Sitka Tribe of Alaska will host the annual Sitka Herring Festival Community Potluck Dinner at 6 p.m. on Wednesday, April 12, at Harrigan Centennial Hall, and will celebrate the cultural and ecological importance of Pacific herring.

The potluck is open to the community — please feel free to invite anyone you think may be interested. Please bring a dish to share.
The event also will feature talks on recent work on herring genetics and traditional ecological knowledge by Dr. Lorenz Hauser and Eleni Petrou of the University of Washington. Dr. Hauser will present “What can population genetics do for herring management?” and Ms. Petrou will present “Genetics and traditional ecological knowledge detect herring diversity in Puget Sound.”
Dr. Hauser is a Professor with the University of Washington’s School of Aquatic and Fishery Sciences and Principal Investigator of the Marine Population Genomics Lab at UW. In addition to his work on herring genetics in Puget Sound, Dr. Hauser has also collaborated with the Alaska Salmon Program to estimate reproductive success of sockeye salmon. Ms. Petrou is a Ph.D. student in Dr. Hauser’s lab and her interests include investigating marine connectivity and exploring the impacts of human activities on marine ecosystems. She is integrating traditional ecological knowledge into her study of the population genetics of Pacific herring.
For a bit more context, here is a brief article on Dr. Hauser and Ms. Petrou’s work with herring population genetics and traditional ecological knowledge, https://wsg.washington.edu/elder-memories-ancient-dna-and-the-fate-of-the-herring-2/.
For more information, contact fisheries biologist Kyle Rosendale of the Sitka Tribe of Alaska Resources Department at 747-7241.

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Join Sitka residents for a discussion about herring, which is the Food Talks topic for Thursday, March 16. This event takes place at 5:30 p.m. at the Sitka Public Library’s Gus Adams meeting room (in the back corner of the library near the water).

This free meeting is open to the public, and people are invited to share their stories about all aspects of herring in Sitka and Southeast Alaska. Please share your stories about subsistence harvests, commercial harvests, eating herring or herring eggs, how you feel about herring, how to maintain sustainable quotas/harvests, and more. Feel free to share photos, too. Someone may be at the meeting filming stories as part of a grant from National Geographic.

For more information, contact Nina Vizcarrondo of the Alaska Native Sisterhood Subsistence Committee at (863) 286-9230. Also, watch for upcoming announcements about the annual Sitka Herring Festival week events in April.

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lisasadleirhartwithjuliecheryllibbykristenatstove

Lisa Sadleir-Hart, left center, watches as Julie Platson, Cheryl Call, Libby Stortz and Kristen Homer heat milk during a Nov. 14, 2016, Cooking From Scratch class on making homemade yogurt held at the Sitka Kitch.

(NOTE: The following article appeared in the Daily Sitka Sentinel‘s Weekender section on Friday, Feb. 17, 2017. It was written by Sitka Local Foods Network board president and Sitka Kitch advisory team member Charles Bingham, who also took the photos.)

By CHARLES BINGHAM
For the Daily Sitka Sentinel

kitch_logo_mainWith a mission to “Educate, Incubate, Cultivate,” the Sitka Kitch community rental commercial kitchen serves a variety of functions to improve food security in Sitka. It’s a classroom, a maker space and a community meeting place.

The Sitka Kitch project was a result of the 2013 Sitka Health Summit and is coordinated by the Sitka Conservation Society. Located inside the First Presbyterian Church (505 Sawmill Creek Road), the Sitka Kitch is best known for the variety of cooking and food preservation classes it regularly hosts.

Right now, registration is open for five classes in a Cooking Around The World series, where a variety of instructors will teach students international dishes from Morocco, Chile, Thailand, Austria (strudel), and Turkey. Registration also is open for a five-class series called “Nourish: Using Food As Medicine For Optimum Health,” taught during National Nutrition Month (March) by Sitka nutritionist Holly Marban.

JasmineShawJoycePearsonAddBrineToJarsOfSquash

Jasmine Shaw and Joyce Pearson add brine to a jar of squash during a July 18, 2016, Preserving The Harvest class on simple pickles and sauerkraut held at the Sitka Kitch.

The Sitka Kitch plans a series of food preservation classes this summer, and may host a cottage foods entrepreneurship class in the future. It also has offered basic culinary skills and Cooking From Scratch classes in recent months. In addition, the Sitka Spruce Tips 4H Club has hosted cooking and food preservation classes for kids at the Sitka Kitch.

The Sitka Kitch offers a full schedule of classes because learning how to cook and preserve your own food allows Sitkans to improve their nutrition and extend their food budgets.

“The Sitka Kitch programming team already has plans underway for a dynamic 2017 Preserving the Harvest series,” said Lisa Sadleir-Hart, a member of the Sitka Kitch advisory team. “In addition to some old time favorites like pickling, jam, jelly and fruit butter classes, the Sitka Kitch team is hoping to offer classes focused on local foods and medicinals like seaweed, devil’s club, rhubarb and rosehips. June will showcase a ‘Clean Out Your Freezer’ class and an ‘Introduction to Food Dehydration’ class as well.”

lisasadleirhartshowslavinasueandcherylhowtopinchdough

Lisa Sadleir-Hart, left, shows Lavina Adams, Sue Falkner and Cheryl Call how to knead and pinch their dough during a Nov. 28, 2016, Cooking From Scratch class on baking whole-grain breads using the Tassajara bread technique held at the Sitka Kitch.

While it isn’t as well known as the classes, the Sitka Kitch also provides an Alaska Department of Environmental Conservation-certified commercial kitchen for local cottage food entrepreneurs to use as a maker space. One of the businesses that rents the Sitka Kitch (by the hour) is Simple Pleasures, a Sitka company that sells jams, jellies, kelp pickles and other products around the state. In addition, other groups have used the Sitka Kitch as a meeting venue, such as the Sitka Conservation Society, which hosted its 2016 annual meeting in the Sitka Kitch.

“The Sitka Conservation Society is proud of the Sitka Kitch’s work to build community connection and celebrate local, healthy and delicious food,” said Sitka Conservation Society Community Catalyst Chandler O’Connell, another member of the Sitka Kitch advisory team. “We hope that the community kitchen will continue to be a positive space for Sitkans to come together and share their skills.”

The Sitka Kitch has a website where people can learn how to rent the kitchen, http://www.sitkakitch.org/, and a Facebook page which posts class updates and other info, https://www.facebook.com/SitkaKitch. To learn more about and register for classes, go to the online registration page, http://sitkakitch.eventsmart.com/, and click on the class title. You can pay for classes online using credit/debit cards or PayPal, or you can call Chandler or Clarice at the Sitka Conservation Society (747-7509) to arrange a time to pay with cash or check.

Local businesses can sponsor upcoming classes for $300 per class, which helps cover the instructor stipend, facility rental and food/supply costs. Contact Chandler at 747-7509 or email sitkakitch@sitkawild.org for more info.

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sitkalocalfoodsnetworkmonthlynewsletterfebruary2017

The Sitka Local Foods Network just sent out the February 2017 edition of its monthly newsletter. Feel free to click this link to get a copy.

This month’s newsletter includes short articles about our annual meeting and potluck dinner on Feb. 4, a request for new board members, and info about some upcoming classes at the Sitka Kitch. Each story has links to our website for more information.

You can sign up for future editions of our newsletter by clicking on the registration form 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.

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