Sarah Lewis — the home, health and family development agent for the Juneau office of the UAF Cooperative Extension Service — will teach this class by videoconference from Juneau. Students will learn about state laws regarding home food businesses, and get ideas for businesses you might take to the Sitka Farmers Market or local trade shows. The first hour will be spent discussing rules and regulations, and the second part of the class will be for questions and answers.
The class fee is $10, and the funds go to the Sitka Kitch. Class space is limited, so register early. The registration deadline for this class is 11 p.m. on Monday, June 13. The Sitka Local Foods Network is offering students of this class half off their Sitka Farmers Market vendor fee for the first market of the season where they host a table. Representatives from the Sitka Local Foods Network/Sitka Farmers Market and (hopefully) the Sitka food safety office of the Alaska Department of Environmental Conservation are planning to attend so they can answer any questions potential cottage foods business owners may have.
The garden program at Pacific High School will host a garden plant sale from 1:30-4:30 p.m. on Thursday, May 12, at the school.
The high school has offered students a garden club and class for several years, even hosting MOBY the Mobile Greenhouse during the 2019-20 school year. In September 2021, Pacific High School received a USDA Farm To School grant for its edible garden project. The students are growing the starts and selling them to raise money for the school activities fund. The students have flower, herb, kale and other veggie starts available.
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 $6-8, and people can pay with cash or checks. Masks and social distancing are respected. For more details, call 907-747-0525.
The first case was detected in a non-commercial backyard flock in the Matanuska-Susitna Borough in late April. It was likely brought in by migratory birds, according to Alaska State Veterinarian Dr. Robert Gerlach.
The attached chart includes a variety of tasks for people raising chickens, ducks, and other fowl, and for birders who may see suspicious things happening to wild bird flocks. Please report any suspected cases to your veterinarian or Dr. Gerlach at 907-375-8215.
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 8:30 a.m. to 3 p.m., and participants will take a proctored computer-based exam at the end of the second day of class. The reason the registration deadline is two weeks before the class is to guarantee course materials reach all the students in time. The cost is $200, and the course will be taught by Julie Cascio of Palmer. Students can register here, and the registration deadline is Monday, April 25 (note, if anybody in Sitka wants to take the class and it’s past the deadline, contact Jasmine Shaw at the number below).
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 email@example.com. 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 ($85) 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.
The Sitka Local Foods Network just sent out the May 2022 edition of its monthly newsletter. Feel free to click this link to get a copy.
This month’s newsletter includes short stories about the winners of the fifth annual Sitka Food Business Innovation Contest, a notice that vendor registration for the 2022 Sitka Farmers Market is open, an update about how you can support the Sitka Local Foods Network by buying a t-shirt or hoodie from our online store, information about our 2022 sponsorship programs, and an invitation to join our 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 Facebook, like our Sitka Farmers Market page on Facebook and follow us on Twitter (@SitkaLocalFoods).
Vendor registration is open for the 2022 Sitka Farmers Markets. This 15th annual community event is hosted by the Sitka Local Foods Network, a nonprofit working to improve Sitka’s food security. The online vendor registration page, http://sitkafarmersmarket.wordpress.com, is live and ready for vendors to sign up and pre-pay for their spots.
This summer, the Sitka Local Foods Network is hosting seven markets from 10 a.m. to 1 p.m. on Saturdays — July 2, July 16, July 30, Aug. 13, Aug. 27, Sept. 10, and Sept. 24 — at Alaska Native Brotherhood Founders Hall (235 Katlian Street), where we held our first 12 years of markets. All vendors will pay $40 per market, regardless of whether you have a table or a food truck. We have a special rate of $240 for vendors who register for all seven markets before the first market happens, which means you get one market free. Vendors can register for one or two markets, or all seven. We also have youth vendor program for ages 14 and younger, which is $20 for all seven markets (please let us know ahead of time which specific markets you plan to attend).
The Sitka Farmers Market is a community event hosted by the Sitka Local Foods Network, whose mission is to increase the amount of locally produced and harvested food in the diets of Southeast Alaskans. Our focus is on local — fresh produce, fish, baked goods, prepared foods, cottage foods, arts and crafts — and all products must be made in Alaska (preferably in Sitka or Southeast Alaska, cooked foods may use non-local foods so long as the food is cooked on site). Since our mission is geared toward food security and our space is limited this year, if we have too many vendors try to register our food booths will have a higher priority over arts and crafts.
After having to relocate for two years due to COVID-19, we are back to our roots this year for our 15th season of markets. We will have indoor and outdoor spaces. Since COVID-19 is still around, we will require masks inside the ANB Hall when Sitka is at the Moderate or High risk levels. While most people now are vaccinated against the coronavirus, there still are people who aren’t vaccinated and there are periodic hot spots when the illness flares up. We don’t want the market to be a place that spreads the coronavirus. Even with our outside booths, we encourage vendors and customers to wear masks, to use hand sanitizer, and to avoid bunching up while giving others six feet of space.
Please read the market vendor rules and responsibilities document linked below. All vendors using this site to register for the market will be held to these rules. We ask all vendors to register by the Thursday morning before the markets where they intend to sell. Unless you specify you want to be outside, we will try to find room for you indoors. We are not selling half-tables this year because we need social-distancing to prevent the spread of COVID-19.
Vendors can pay using PayPal or credit/debit card. When you get to the Payment options, click PayPal and it should give you the option of using a PayPal account or four different types of cards (Visa, MasterCard, AmEx, Discover). If you prefer to pay by cash or check, contact Charles Bingham at 907-623-7660. We will provide a $35 refund for cancellations, but to get the refund you are required to let us know before Wednesday of the week of your registered market that you can’t make it. This is $5 less than the $40 table fee since we are billed for transaction fees and other expenses. There is no refund if you don’t let us know until after Wednesday.
Nalani James is the Sitka Farmers Market manager this summer (she’s on the left in the photo above). Laura Schmidt (center in photo) is our lead gardener at St. Peter’s Fellowship Farm, where the Sitka Local Foods Network grows most of the produce it sells at the market. Charles Bingham is the assistant market manager and the president of the Sitka Local Foods Network.
One group of winners is using parts of fish that normally are wasted to create fish broth, while the other winner has a Japanese-Hawaiian pop-up restaurant with an Alaska twist. Congratulations to Lexi Fish-Hackett and Edith Johnson of the as-yet unnamed fish broth business and to Gretchen Stelzenmuller of Enoki Eatery. They are the winners of $1,500 each in the fifth annual Sitka Food Business Innovation Contest.
“We are happy to encourage more businesses to get into the local food system with our contest,” said Charles Bingham, board president of the Sitka Local Foods Network, which sponsors the contest. “Even though we had other entries, our judges were unanimous in picking these two standouts. We really liked the fish broth business, since it is reducing wasted parts of the fish. Enoki Eatery is offering new tastes in Sitka, and the smoked salmon musubi is really tasty. The Sitka Local Foods Network’s mission is to increase the amount of locally harvested and produced foods into the diets of Southeast Alaskans, so we hope our prizes continue to encourage local food entrepreneurs here in Sitka.”
The fish broth business is still getting off the ground, but the two women behind it have deep roots in Sitka’s food system. Edith Johnson owns Our Town Catering and was head chef at a couple of Sitka hotels before opening her own catering business, while Lexi Fish-Hackett is co-owner of Fish and Family Seafoods and studied nutrition in college.
“Our food business idea is to create a fish broth product and bring it to market. Broth is such a kitchen staple and can be used in so many types of cuisines. Plus we both love soup. Who doesn’t?” Edith and Lexi said. “There’s so much goodness in the bones of fish, which don’t get fully utilized on a commercial level, and we want to tap into that.”
In their entry form, Edith wrote, “Lexi approached me with an idea that she has had for years, the thought of using fish ‘waste’ — heads, bones and the meat left on the bones — to make a product that is very sustainable but also helps use fish parts that are thrown away. Every year in Sitka alone, thousands of fish carcasses are tossed into the ocean or disposed of. We would use these to make a fish bone broth.”
Edith and Lexi plan to make three types of fish broth. The first type is a bone broth that is clear and versatile using salmon bones and meat. The second type is a smoked salmon broth, which uses fish heads smoked by Catch Sitka Seafoods, and produces a concentrated broth that is richer and flavorful, meant for soups with heavy creams or milk. The third type is a Sitka-style fumet, which is a rich, high-end French broth with leeks, garlic, white wine, and gently poached halibut. A fumet is targeted to fish sauces on a high-end scale for delicate broths.
“We are really excited to work on creating a pantry essential that is sourced from our local Southeast Alaska waters,” Lexi and Edith said. “Another goal is to help to improve food security in Alaska by focusing sales within our region and state, at least to start. We want to create a product that is convenient, nutritious, and that people love!”
Gretchen Stelzenmuller grew up in Sitka, but spent time living in Hawai’i before coming back to Sitka. She worked in kitchens along the way. She started Enoki Eatery a few months ago, and had pop-up restaurants at Harbor Mountain Brewing and the Backdoor Cafe. She was using the Sitka Fine Arts Camp kitchen for her pop-up cooking, but will be looking for another kitchen to use this summer. She hopes to have a bicycle food cart for special events, such as the Sitka Farmers Market, and to use pop-up locations at other times. Eventually she hopes to find a more permanent location.
“Enoki Eatery was born from my love of making food as beautiful as it is delicious, sustainable as it is convenient,” Gretchen wrote on her entry form. “Enoki Eatery combines unique Southeast Alaskan flavors and ingredients with the style and inspiration of Japanese street food. We specialize in musubi, a Hawaiian/japanese snack food of sticky rice, togarashi seasoning (mainly sesames and seaweed) topped with protein, such as smoked salmon, chicken, or mushroom wrapped in sheets of nori seaweed, for easy eating and extra nutrients.
“It is most commonly served with spam, and though I do serve it this way, I am trying to use healthier and more sustainable ingredients that reflect Alaskan culture. Our other menu items include a pork katsu sandwich, soba noodles with black garlic sauce, kimchi rice bowls, mochi cupcakes and much more. It changes with the seasons. I focus on high-quality ingredients, simple menus, and artful presentations.”
Sustainability is a concern of Gretchen’s, and she knows it can make for a costly business model in Sitka. She wants to use local ingredients, since that supports local growers and harvesters. “This not only helps our economy, but cuts down on my environmental impact through barge and air freight use,” she said.
“The Sitka Local Food Network winnings will allow me to stay sustainable by financing biodegradable packaging for my take-out only food cart,” Gretchen said. “Staying dedicated to creating less waste is expensive and this is a step in the right direction. Sitka already faces mounting issues with shipping waste off the island. As a new business we aim to be part of the solution by being conscientious of our impact. I am sourcing biodegradable packaging specifically so that I know, no matter where it ends up in the waste stream, it will not negatively impact our environment.”
Last year’s winners were Joanne “Chef Jo” Michalski of Muddy Mermaid Mudd Pies (frozen yogurt pies) and Nalani James of Eggstravgant (eggs from her chickens). The 2020 winners were Andrew Jylkka of Southeast Dough Company (fresh sourdough bread and fermented foods) and Levi Adams of Forage and Farm (mushroom growing and foraging). In 2019, our winners were Brittany Dumag of Castaway (food cart with Cuban pork sandwiches using Alaska pork) and Tamara Kyle of Sitka Sauers (fermented foods), with a special youth winner award for Abigail Ward of Sitka Spices (meat and fish rubs). In 2018, the winner was Hope Merritt of Gimbal Botanicals (beach greens and local teas).
Individuals and organizations may add their own profile to our growing network of state-wide food systems assets. Our mapping goal is to clearly show where our food knowledge, skill sets, and tangible resources (like storage and processing) exist across the state.
This could include work in the food supply chain, education, aid and access, production, harvest, knowledge bearing, and more. By joining the statewide network, with some context about how you work in food, you are contributing to a state-wide directory of assets that will be publicly shared.
Joining the network also helps the Alaska Food Policy Council know who is doing what in the state, so we can better connect people with appropriate resources when we receive an inquiry.
The Sitka Local Foods Network hosted one of the 12-14 regional nodes in this project, which included an asset-mapping workshop on Feb. 19. In Sitka, we hope to use some of the information and connections gathered in today’s workshop to improve our local food security. We also hope to use the information to possibly update the 2014 Sitka Community Food Assessment Indicators Report, which gave us a lot of baseline planning data that now is nearly a decade old.
The United States Department of Agriculture’s (USDA) National Veterinary Services Laboratories (NVSL) has confirmed the presence of Highly Pathogenic Avian Influenza (HPAI) in commercial and backyard birds in numerous states.
HPAI can infect poultry (such as chickens, turkeys, pheasants, quail, domestic ducks, geese, and guinea fowl) and wild birds (especially waterfowl). With the recent detections of HPAI in wild birds and domestic poultry in the United States, bird owners should review their biosecurity practices and stay alert to protect poultry and pet birds from this disease. Non-bird owners should also know the signs and symptoms of this disease for situational awareness and to help with the ongoing surveillance efforts.
The clinical signs of birds with Avian Influenza include:
Sudden death without clinical signs
Decreased water consumption up to 72 hours before other clinical signs
Lack of energy and appetite
Decreased egg production
Soft–shelled or misshapen eggs
Swelling of the head, eyelids, comb, wattles, and hocks
Purple discoloration of the wattles, combs, and legs
Lack of coordination
Both domestic and wild birds can be infected and show no signs of illness. Wild birds can carry the disease to new areas when migrating, potentially exposing domestic poultry to the virus. The following bio-safety guidelines are effective methods for safeguarding commercial operations, smaller flocks, and pet birds:
Backyard flock owners should practice strict biosecurity, including preventing birds from exposure and/or co-mingling with wild birds and other types of poultry.
Shower, change clothes, and clean and disinfect footwear before entering your poultry housing areas.
Respiratory protection such as a medical facemask, would also be important and remember to always wear clean clothes when encountering healthy domestic birds.
Carefully follow safe entry and exit procedures into your flock’s clean area.
Reduce the attractiveness for wild birds to stop at your place by cleaning up litter and spilled feed around poultry housing areas.
If you have free range guinea fowl and waterfowl, consider bringing them into coops or flight pens under nets to prevent interaction of domesticated poultry with wild birds and their droppings.
It is best to restrict visitors from interacting with your birds currently.
Do not touch sick or dead wildlife and keep them away from domestic poultry
Try not to handle sick or deceased domestic birds (if you must, use proper personal protective equipment to minimize direct contact and cautiously disinfect anything that comes into contact with the deceased and or sick bird).
The United States has the strongest Avian Influenza surveillance program in the world, where we actively look for the disease and provide fair market value compensation to affected producers to encourage reporting. Positive domestic cases are handled by USDA’s Animal and Plant Health Inspection Service (APHIS), and its partners. Sick or deceased domestic birds should be reported to your local veterinarian. Sick or deceased domestic birds should be reported to your local veterinarian.
According to the Centers for Disease Control and Prevention (CDC), this strain of Avian Influenza is a low risk to the public. While the transmission rate from animals to humans is low, it is a zoonotic disease, meaning it can be shared between species.