UAF Cooperative Extension Service offers Certified Food Protection Manager class by videoconference Feb. 18 in Sitka

The University of Alaska Fairbanks Cooperative Extension Service will teach a certified food protection manager workshop on Tuesday, Feb. 18. This is an all-day statewide class that will be offered by videoconferencing to Fairbanks, Palmer, Juneau, Unalaska/Dutch Harbor, Valdez, and Sitka, plus other locations that may arrange for the class.

A certified food protection manager (CFPM) is responsible for monitoring and managing all food establishment operations to ensure that the facility is operating in compliance with food establishment regulations.

A CFPM is knowledgeable about food safety practices and uses this knowledge to provide consumers with safe food, protect public health and prevent food-borne illnesses. Alaska regulations require food establishments to have at least one CFPM on staff.

This course takes place from 8 a.m. to 5 p.m. (with a half-hour lunch), and participants will take a computer-based exam at the end of the class. The reason the deadline is two weeks before the class is to guarantee course materials reach all the students in time for the class. The cost is $200, and the course will be taught by Julie Cascio of Palmer. Students can register here, and the registration deadline is Tuesday, Feb. 4.

The Sitka videoconference for the class will take place in a room TBA at the University of Alaska Southeast Sitka Campus. To learn more, contact Jasmine Shaw at the Sitka District Office of the UAF Cooperative Extension Service at 747-9440, or contact Julie Cascio at (907) 745-3677 (Palmer number) or jmcascio@alaska.edu. Note, this class is taught in English but textbooks are available in Korean, Chinese and Spanish, just contact Julie at least three weeks before the class.

Also, the ServSafe book ($70) and certification exam ($75) now are available online, if people want to order the book and study independently without taking the class. Just go to this website and purchase the book and exam items.

Scenes from the Sitka Kitch class Oyster Shucking 101 with Renée Jakaitis Trafton

Students learned how to safely shuck an oyster without poking a hole in your hand, and they sampled a couple of sauces and made Oysters Rockefeller during the Sitka Kitch class “Oyster Shucking 101 with Renée Jakaitis Trafton” on Tuesday, Dec. 3, at the Sitka Kitch community rental commercial kitchen.

Renée, who is chef-owner of Beak Restaurant, showed students the proper way to shuck an oyster, using oysters from Shikat Bay Oysters on Prince of Wales Island. She also provided recipes for making a cocktail sauce and a mignonette sauce. In addition, she showed students how to prepare Oysters Rockefeller, which adds garlic, wilted spinach, parmesan cheese and Pernod to the oysters before heating them in the oven.

In the next Sitka Kitch class offering, Kate DesRosiers will teach her Rainforest Recipes AIP Pizza class, using the auto-immune protocol (AIP) for people with auto-immune diseases such as celiac’s disease or diabetes, at 6 p.m. on Thursday, Dec. 12, and/or 3 p.m. on Saturday, Dec. 14, at the Sitka Kitch. These classes cost $40, and the registration deadline is 11:30 p.m. on Monday, Dec. 9, for the Dec. 12 class, and 11:30 p.m. on Thursday, Dec. 12, for the Dec. 14 class. Space is limited, so register early. We need at least eight students to make each class happen.

Some scenes from the Oyster Shucking 101 class are in a photo slideshow below.

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Sitka Kitch to host Oyster Shucking 101 class with Renée Trafton on Dec. 3

Have you harvested some fresh oysters in Southeast Alaska, but don’t know how to shuck them? Did you buy some fresh oysters, but want to learn new ways to prepare them?

Join Beak restaurant chef/owner Renée Jakaitis Trafton for the Sitka Kitch‘s Oyster Shucking 101 class from 6-8:30 p.m. on Tuesday, Dec. 3, at the Sitka Kitch community rental commercial kitchen (located at the Sitka Lutheran Church kitchen, 224 Lincoln Street, enter back door through alley off of Harbor Drive).

In this class, Renée will teach basic oyster shucking technique, safety precautions, accompanying sauces, and cooking with oysters. She will discuss various aspects of this tasty bivalve and then demonstrate how to safely shuck an oyster. After shucking, participants will eat some raw oysters to taste with cocktail sauce and mignonette, and then participants will learn to make Oyster Rockefeller.

The $40 class price includes an oyster knife, eight oysters, sauces, recipes, and ingredients for Oyster Rockefeller. The registration deadline is 11:30 p.m. on Sunday, Dec. 1. 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. The class costs $40, which is part of our new all-inclusive fee system (you no longer have to pay a class fee to register, then a separate food/supply fee). You can register and pre-pay using credit/debit cards or PayPal on our EventSmart page, http://sitkakitch.eventsmart.com (click on class title). For those wanting to pre-pay with cash or check, please call Chandler O’Connell or Clarice Johnson at Sitka Conservation Society (747-7509) to arrange a payment.

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. Contact Chandler at SCS for more details about the scholarship. This class is a fundraiser for the Sitka Kitch.

Students should enter the Sitka Lutheran Church through the back entrance (through the alley off Harbor Drive by the old Bev’s Flowers and Gifts location). The door on the right should be open for students to enter. Please do not park in the church’s back parking lot. Please use the public parking lots off Harbor Drive.

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 sitkakitch@sitkawild.org 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.

Did you have a good year hunting or fishing? You can share your traditional foods with food programs

This is the time of year when a lot of Sitkans have been out deer hunting, or they have a freezer full of fish caught in the summer.

Did you know recent changes to state and federal laws mean you can share your traditional foods with food service programs, hospitals, schools, senior meal programs, food banks, and more. Getting these traditional foods into food service programs is important, as it helps in the healing of sick or isolated elders and it helps connect young people to their local foods. But not all traditional fish and game can be donated due to health risks, so here are a few guidelines to follow from the Alaska Department of Environmental Conservation Food Safety and Sanitation Program.

First, know what foods you can donate and which you can’t, and in what forms they need to be in for donation. You can donate most wild game meats, finfish, seafood except molluscan shellfish (eg, clams, oysters, cockles, scallops, etc.), marine mammal meat and fat (eg, maktak and seal meat), plants including fiddleheads and sourdock, berries, mushrooms, and eggs (whole, intact and raw).

You are not allowed to donate, due to high health risks, these items — fox, polar bear, bear and walrus meat; seal oil or whale oil, with or without meat; fermented game meat (beaver tail, whale flipper, seal flipper, maktak, and walrus); homemade canned or vacuum-sealed foods; smoked or dried seafood products, unless those products are prepared in a seafood processing facility permitted under 18 AAC 34; fermented seafood products (salmon eggs, fish heads, etc.); and molluscan shellfish.

When donating meats, the meat can be whole, quartered or in roasts. Donated fish should be gutted and gilled, with or without heads. Plants should be whole, fresh or frozen. The food service program accepting the donation needs to make sure the hunter/fisher knows if the animal was diseased, that butchering and other processing was done in a healthy manner, and the food will not cause a health hazard or significant health risk. When donating meat, the Alaska Department of Fish and Game requires a completed transfer of possession form.

There are a variety of additional rules regarding preparation, food storage and processing, and you can read all about them in the links below.

• Donated traditional foods poster

• Donated traditional foods tool kit

• ADF&G Wild Game Transfer Of Possession Form

Check out the November 2019 edition of the Sitka Local Foods Network newsletter

The Sitka Local Foods Network just sent out the November 2019 edition of its monthly newsletter. Feel free to click this link to get a copy.

This month’s newsletter includes short articles about how to join our board of directors, about our 2020 sponsorship program, and about #GivingTuesday on Dec. 3. 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).

UAF Cooperative Extension Service offers Certified Food Protection Manager class by videoconference Oct. 29 in Sitka

The University of Alaska Fairbanks Cooperative Extension Service will teach a certified food protection manager workshop on Tuesday, Oct. 29. This is an all-day statewide class that will be offered by videoconferencing to Fairbanks, Palmer, Juneau, Unalaska/Dutch Harbor, Valdez, and Sitka, plus other locations that may arrange for the class.

A certified food protection manager (CFPM) is responsible for monitoring and managing all food establishment operations to ensure that the facility is operating in compliance with food establishment regulations.

A CFPM is knowledgeable about food safety practices and uses this knowledge to provide consumers with safe food, protect public health and prevent food-borne illnesses. Alaska regulations require food establishments to have at least one CFPM on staff.

This course takes place from 8 a.m. to 5 p.m. (with a half-hour lunch), and participants will take a computer-based exam at the end of the class. The reason the deadline is two weeks before the class is to guarantee course materials reach all the students in time for the class. The cost is $200, and the course will be taught by Julie Cascio of Palmer. Students can register here, and the registration deadline is Tuesday, Oct. 15.

The Sitka videoconference for the class will take place in a room TBA at the University of Alaska Southeast Sitka Campus. To learn more, contact Jasmine Shaw at the Sitka District Office of the UAF Cooperative Extension Service at 747-9440, or contact Julie Cascio at (907) 745-3677 (Palmer number) or jmcascio@alaska.edu. Note, this class is taught in English but textbooks are available in Korean, Chinese and Spanish, just contact Julie at least three weeks before the class.

Also, the ServSafe book ($70) and certification exam ($75) now are available online, if people want to order the book and study independently without taking the class. Just go to this website and purchase the book and exam items.

Check out the October 2019 edition of the Sitka Local Foods Network newsletter

 

The Sitka Local Foods Network just sent out the October 2019 edition of its monthly newsletter. Feel free to click this link to get a copy.

This month’s newsletter includes short stories wrapping up the 2019 Sitka Farmers Market season and Running of the Boots, an article about the Sitka Farmers Market earning top honors for Alaska in the American Farmland Trust’s Farmers Market Celebration contest, and an invitation to join the Sitka Local Foods Network’s board of directors. 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).