I have a thing for food trucks. And with good reason! Parked cheek to jowl with competitors, food truck operators have to develop a menu of distinctive, dependable staples to bring customers back week after week.
Anchorage is blossoming with food trucks this summer, helped along by the Spenard Food Truck Carnival on Thursdays and K Street Eats, a new Monday–Friday food truck pod on the southwest corner of K Street and 8th Avenue.
We woke early one recent weekend, nervous energy already coursing through our systems. My partner looked over at me and I could tell we were thinking the same thing: Morels! The snow had recently finished melting out past Willow.
Why must meat be separated from its fat, its juice, its essence? Well, it doesn’t have to be: The French dip represents beef’s return to the womb, the succulence that would have have been left behind in the grease trap.
Dehydrated and freeze-dried camping meals are plagued by tastelessness, mushiness, and quantities of salt so excessive they seem designed to conduct an osmosis experiment on your already sweaty, exhausted body.
Blueberry season is ending after weeks of prolific production. Salmonberries hang heavy on tall stalks in the sun. Raspberries are slowing down after a frenetic summer. Rhubarb still waits for harvest in the shade.
It’s never too early to start thinking about the birds and bees. Or, at least the bees. Even in the depth of winter, Pierre Stragier of Farm 779 is already hard at work crafting unique Alaskan beehives for the upcoming season.