There’s magic and abundance in Alaskan cuisine. Ready to get acclimated? Explore our Guide to Alaska
Food in Alaska has a certain magic to it. If it comes from nature — like blueberries, herring eggs, moose meat, or salmon — it’s connected to the vast, wild place. If it comes from elsewhere, as almost all store-bought food does, it has novelty and, often, mysterious origins. If it’s prepared following a method from a homeland thousands of miles away, it’s full of longing and nostalgia.
When you visit, if you pay attention, you might understand what I mean, how a mouthful of something delicious eaten in a place so wild can feel like a miracle.
There is no influence more important to Alaska’s food culture than subsistence, the Indigenous tradition of living off the land, which makes environmental stewardship, food harvest, and sharing the central conduits for passing culture and knowledge from one generation to another. That attitude toward food has a halo effect, as many Alaskans see sharing and stewardship as linked to community survival.
When you eat wild food in Alaska, know that the state’s wild foods and the traditions and industries built upon their rhythms are increasingly challenged by climate change. King and red salmon fisheries outside of Bristol Bay have faced
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