June 1, 2016 by Charles Bingham

Check out the June 2016 edition of the Sitka Local Foods Network newsletter

The Sitka Local Foods Network just sent out the June 2016 edition of its newly launched monthly newsletter. Feel free to click this link to get a copy.

This edition of the newsletter has brief stories about a couple of Sitka commercial trollers starting the Edible Alaska magazine, our recruiting new board members, the dates for the 2016 Sitka Farmers Markets, the second batch of classes for the garden mentor program, and a recent shellfish advisory issued for several beaches in Southeast Alaska. 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.

May 2, 2016 by Charles Bingham

Check out the May 2016 edition of the Sitka Local Foods Network newsletter

The Sitka Local Foods Network just sent out the May 2016 edition of its newly launched monthly newsletter. Feel free to click this link to get a copy.

This edition of the newsletter has brief stories about our recruiting new board members, the dates for the 2016 Sitka Farmers Markets, the first classes for the garden mentor program, a garden party at St. Peter’s Fellowship Farm, and a reminder to Plant A Row for the Hungry. Each story has links to our website for more information.

April 19, 2016 by Charles Bingham

Scenes from the Sitka Kitch Cooking From Scratch class Soups, Sauces and Dressings

Students made a pear chutney, a chili barbecue sauce and a tomato soup with black beans during the April 18 Cooking From Scratch series class Soups, Sauces and Dressings at the Sitka Kitch community rental commercial kitchen, located inside the First Presbyterian Church (505 Sawmill Creek Road). This class was a make-up of a postponed class from February.

This class was taught by Kathy Jones, the executive chef at the Westmark Hotel and Totem Square Inn, with assistance from her sous chef Barbara Palacios. It was focused on preparing homemade sauces and dressings to help you lower your food costs and increase the flavor of items you cook.

The Sitka Kitch was a project of the 2013 Sitka Health Summit, and the project is coordinated by the Sitka Conservation Society in partnership with the Sitka Local Foods Network. 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.sitkawild.org/sitka_kitch.

New classes will be announced soon, so watch our website, our Facebook page, the Sitka Local Foods Network website and our EventSmart online registration website for details. When new classes are announced you can register on our EventSmart page, but you will pay at the class with cash or check (made out to Sitka Conservation Society). For more information about the Sitka Kitch, email sitkakitch@sitkawild.org.

A slideshow of images from the class is posted below.

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April 9, 2016 by Charles Bingham

Sitka Kitch to host rescheduled Cooking From Scratch class on soups, sauces and dressings

KathyAndPatWatchCrabStockAndTomatoSauceSimmer

Chef Kathy Jones, left, and student Pat Hughes, watch pots boil during a recent Basic Culinary Skills class series during March 2016 at the Sitka Kitch.

The Sitka Kitch community rental commercial kitchen will host a rescheduled class on cooking soups, sauces and dressings from 6-8:30 p.m. on Monday, April 18, at the Sitka Kitch, which is located at the First Presbyterian Church (505 Sawmill Creek Road). This class originally was part of the Cooking From Scratch series in February, but had to be postponed.

This class will be taught by Kathy Jones, the executive chef at the Westmark Hotel and Totem Square Inn, with assistance from her sous chef Barbara Palacios. It is focused on preparing homemade sauces and dressings to help you lower your food costs and increase flavor.

The cost of the class is $20, plus a food fee shared among the registered participants. Registration closes at noon on Saturday, April 16, so the instructor can purchase supplies. Please register online through our EventSmart website, but you will pay at the class with cash. For more information, email sitkakitch@sitkawild.org.

March 29, 2016 by Charles Bingham

Scenes from the fourth Basic Culinary Skills class at the Sitka Kitch

Students made rockfish in parchment paper, chicken piccata and fettucine with a Thai peanut sauce March 28 during the fourth of four Basic Culinary Skills classes offered on Mondays in March at the Sitka Kitch community rental commercial kitchen.

The class series is designed to help people gain the kitchen skills they need for restaurant jobs, but many of the students are taking the series to improve their home kitchen chops.

These classes are taught by Kathy Jones, executive chef at the Westmark Sitka Hotel and the Totem Square Inn, with assistance by her sous chef, Barbara Palacios. The classes are modeled after a similar basic culinary skills program Chef Kathy knows from Indianapolis offered by a food relief nonprofit called Second Helpings.

In the first class (March 7) the students worked on chopping skills, and also learned about basic kitchen sanitation and a variety of kitchen tools. The second class (March 14) featured basic cooking techniques, basic nutrition, and sauces, soups and stocks Part 1 (making a cucumber raita, mushroom ragout, and a Caesar dressing).

The third class on March 21 focused on sauces, soups and stocks Part 2, salads, and measurements. The fourth class on March 28 focused on poultry, meats, and the Alaska Department of Environmental Conservation (DEC) safe food handler’s card.

The Basic Culinary Skills class series is supported by a grant from the Northwest Farm Credit Services rural community grant program.

For more information about the Sitka Kitch and the classes, please email sitkakitch@sitkawild.org. You also can go to our class registration page at https://sitkakitch.eventsmart.com/ to see all of the available classes (click on the class titles to register). We should announce some new classes in the next week or two, so watch the site.

A slideshow of scenes from the fourth class of the series can be found below.

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March 28, 2016 by Charles Bingham

Check out the April 2016 edition of the Sitka Local Foods Network newsletter

The Sitka Local Foods Network just sent out the April 2016 edition of its newly launched monthly newsletter. Feel free to click this link to get a copy.

This edition of the newsletter has brief stories about how you can donate to the Sitka Local Foods Network through the 2016 Pick.Click.Give. donation program through the Alaska Permanent Fund Dividend application (don’t forget the PFD filing deadline is March 31), a March 29 meeting to discuss changes to the Sitka Farmers Market, and an abundance of education opportunities this spring. Each story has links to our website for more information.

March 23, 2016 by Charles Bingham

Scenes from the third Basic Culinary Skills class at the Sitka Kitch

Students made crab stock, Italian tomato sauce, a balsamic vinaigrette, and an alfredo sauce March 21 during the third of four Basic Culinary Skills classes offered on Mondays in March at the Sitka Kitch community rental commercial kitchen.

The class series is designed to help people gain the kitchen skills they need for restaurant jobs, but many of the students are taking the series to improve their home kitchen chops.

The third class on March 21 focused on sauces, soups and stocks Part 2, salads, and measurements. The fourth class on March 28 will focus on poultry, meats, and the Alaska Department of Environmental Conservation (DEC) safe food handler’s card.

The classes take place from 6-8:30 p.m. on each Monday in March (March 7, 14, 21, and 28) at the Sitka Kitch, which is located inside the First Presbyterian Church (505 Sawmill Creek Road). The classes are full, with only wait-list spots available.

The Basic Culinary Skills class series is supported by a grant from the Northwest Farm Credit Services rural community grant program.

A slideshow of scenes from the third class of the series can be found below.

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March 16, 2016 by Charles Bingham

Scenes from the second Basic Culinary Skills class at the Sitka Kitch

Students made cucumber raita, mushroom ragout, and a Caesar dressing during the second of four Basic Culinary Skills classes offered on Mondays in March at the Sitka Kitch community rental commercial kitchen.

The class series is designed to help people gain the kitchen skills they need for restaurant jobs, but many of the students are taking the series to improve their home kitchen chops.

In the first class the students worked on chopping skills, and also learned about basic kitchen sanitation and a variety of kitchen tools. The second class featured basic cooking techniques, basic nutrition, and sauces, soups and stocks Part 1. The cucumber raita is a sauce used in Indian dishes to cool spicy dishes, and it goes well with fish, vegetables and can be used as a dip. The mushroom ragout goes well with game meat (venison, goat, lamb, etc.).

The third class on March 21 will focus on sauces, soups and stocks Part 2, salads, and measurements. The fourth class on March 28 will focus on poultry, meats, and the Alaska Department of Environmental Conservation (DEC) safe food handler’s card.

The Basic Culinary Skills class series is supported by a grant from the Northwest Farm Credit Services rural community grant program.

A slideshow of scenes from the second class of the series can be found below.

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March 15, 2016 by Charles Bingham

Did you file for your PFD yet? Add a Pick.Click.Give. donation to the Sitka Local Foods Network

It’s mid-March, which means the deadline is rapidly approaching to file for Alaskans to apply for their 2016 Alaska Permanent Fund Dividends. As usual, Alaskans can share their wealth with a variety of Alaska nonprofits, including the Sitka Local Foods Network, through the PFD’s Pick.Click.Give. charitable giving program.

This is the third year the Sitka Local Foods Network is participating in the Pick.Click.Give. program, which allows people to donate in $25 increments to their favorite statewide and local 501(c)(3) nonprofit organizations when they file their PFD applications from Jan. 1 through March 31. We thank the 64 donors who pledged $3,350 to the Sitka Local Foods Network in 2015, and we appreciate your support again in 2016.

When you choose to donate part of your PFD to the Sitka Local Foods Network, you support the Sitka Farmers Market, St. Peter’s Fellowship Farm, education programs about growing and preserving food, the Sitka Kitch community rental commercial kitchen, Blatchley Community Gardens, the sustainable use of traditional foods, the Sitka Community Food Assessment, the Sitka Food Summit, and a variety of other projects designed to increase access to healthy local foods in Sitka.

In 2015 a record 33,421 Alaskans made 53,851 pledges of $3,329,575 to their favorite nonprofit organizations, up from $545,000 donated by 5,175 people in the program’s first year of 2009. Some Alaskans choose to donate to just one group, while others may spread several donations around to many groups. There now are more than 500 total 501(c)(3) nonprofit organizations participating in Pick.Click.Give. for 2016 (including multi-location nonprofits), including 24 from Sitka.

To encourage more Alaskans to donate through the Pick.Click.Give. program, this will be the second year of the Double Your Dividend contest. Anybody who makes a non-anonymous Pick.Click.Give. donation to at least one of the registered nonprofits will be entered into a contest where 10 lucky Alaskans will win a second PFD check. The winners will be announced in October, about the time the PFDs start hitting bank accounts.

So how do you make a donation to the Sitka Local Foods Network through the Pick.Click.Give. program? First, go fill out your Alaska Permanent Fund Dividend application at http://pfd.alaska.gov/. When you get to the section of the application asking if you want to participate in Pick.Click.Give. Charitable Contributions program, click on the PCG link and search for the Sitka Local Foods Network. You also can look for us by using the town search for Sitka.

The Pick.Click.Give. program is available only to people who file their PFD applications online, and not to those who file by mail. Even though you can’t file a new PFD application after March 31, you can go back into your application and update your Pick.Click.Give. donations through Aug. 31 each year.

You still can donate to the Sitka Local Foods Network if you aren’t from Alaska or aren’t eligible for a 2016 PFD. To donate, send your check to the Sitka Local Foods Network, 408D Marine St., Sitka, Alaska, 99835. You also can donate online by going to our online fundraising page on Razoo.com, and clicking the Donate button to make an online contribution. Please let us know if you need a receipt for tax purposes. For more information about donating, you can send an email to sitkalocalfoodsnetwork@gmail.com.

Thank you for supporting our mission of promoting and encouraging the growing, harvesting and eating of local foods in Sitka and Southeast Alaska.

March 8, 2016 by Charles Bingham

Scenes from the first Basic Culinary Skills class at the Sitka Kitch

Students chopped a lot of potatoes during the first of four Basic Culinary Skills classes offered on Mondays in March at the Sitka Kitch community rental commercial kitchen.

In addition to working on chopping skills, the students also learned about basic kitchen sanitation and a variety of kitchen tools. There are three more classes in the series, and students will do more cooking in them. The series is designed to help people gain the kitchen skills they need for restaurant jobs, but many of the students are taking the series to improve their home kitchen chops.

These classes are taught by Kathy Jones, executive chef at the Westmark Sitka Hotel and the Totem Square Inn, who was assisted by her sous chef, Barbara Palacios. The classes are modeled after a similar basic culinary skills program Chef Kathy knows from Indianapolis offered by a food relief nonprofit called Second Helpings.

Basic Culinary Skills 2 — 6-8:30 p.m., Monday, March 14, this class will focus on basic cooking techniques, basic nutrition, and sauces, soups and stocks part 1.
Basic Culinary Skills 3 — 6-8:30 p.m., Monday, March 21, the class will focus on sauces, soups and stocks part 2, salads, and measurements.
Basic Culinary Skills 4 — 6-8:30 p.m., Monday, March 28, the class will focus on poultry, meats, and the Alaska DEC safe food handler’s card.

The Basic Culinary Skills class series is supported by a grant from the Northwest Farm Credit Services rural community grant program.

A slideshow of scenes from the first class of the series can be found below.

This slideshow requires JavaScript.