Alaska Food Policy Council:
Autumn 2019 Newsletter

Why Become a Member of the AFPC?
Since 2011, our organization has worked to Connect, Advocate, and Inform Alaskans about our food system. To date, we have commissioned multiple seminal reports on Alaska’s food systems, run (four) 4 state-wide conferences (some with over 300 attendees!), and launched a variety of community-focused projects such as the Anchorage 3rd Avenue Farm and the Anchorage Mini-Grants.

Your membership contribution can help make future projects like these a reality.  Plus - We're a pretty fun group that puts on a rockin' food conference and festival every 18-months. 

Joining the AFPC at any level gives members a first look into upcoming events, publications, and opportunities to engage. Examples of AFPC committees include: Advocacy, Conference planning, Communications, and Fundraising. In the next 12-months we will be planning the 2020 conference and food festival, blogging about our food system, and hosting smaller events in communities that are interested.  Want to get involved? Join today.
Become a Supporting Member of AFPC!

New AFPC Blog Post:

A slice of Southeast: How the current state economic issues might be affecting small food business in Southeast Alaska

by Colin Peacock, Local Foods Coordinator at the Southeast Alaska Watershed Coalition and manager of the Salt & Soil Marketplace. Learn more at

Read the full story here.


September is Hunger Action Month – a month where people all over America stand together with Feeding America and the nationwide network of food banks to fight hunger. It’s a month to spread the word and take action on the hunger crisis, and dedicate ourselves to a solution.

How can you end hunger? Learn more here.
AFPC strongly supports programs that alleviate food insecurity, and we understand that the Supplemental Nutrition Assistance Program (SNAP, also known as food stamps) plays a critical role in addressing hunger and food insecurity in our communities.

As an organization concerned with food security and public health, we oppose efforts to reduce access to SNAP, including the recent decision to amend Alaska’s statewide waiver to the SNAP three-month time limit. These changes will have detrimental impacts on the health and well-being of individuals – many among our most vulnerable citizens  - as well as strain the health care system in terms of increased utilization and costs.


Food Safety Education Month

September is National Food Safety Education Month. Learn how to be a food safety superhero! Take steps to help prevent food poisoning, and show others how to keep food safe.

Trade Mitigation Stocking the Shelves of Food Pantries
The past two years have brought a significant amount of unplanned foods to food banks and food pantries across the state due to the USDA trade mitigation program.  As a result of trade retaliation by foreign nations, USDA has supported food produced by American farmers for distribution to states through the Emergency Food Assistance Program (TEFAP).  

Currently, in phase 4, Alaska TEFAP programs have received, or are scheduled to receive, $2,714,496 in commodities value through trade mitigation for TEFAP programs to date.   Trade mitigation has increased how food banks and food pantries administer the TEFAP as a result of the increase in USDA commodity foods.
Grant Opportunity:
Native American Agriculture Fund (NAAF)

NAAF was created after conclusion of the lengthy Keepseagle v. Vilsack litigation and was designed for the purpose of addressing four areas important to the success of Native farmers and ranchers:  business assistance, agricultural education, technical support and advocacy.

For more information, visit:
Dale Marshall of Anchorage with his 2,051.5 pound pumpkin setting a new Alaska State Record at last month's Alaska State Fair
Grandma's Pumpkin Pie Recipe



  • 1½ cups canned pure pumpkin (we prefer fresh Alaska Grown pumpkin)
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup pure maple syrup (preferably Grade B) (have you tried birch syrup instead, or honey?)
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon kosher salt
  • 1 9-inch baked pie crust
  • Sweetened whipped cream spiked with bourbon (optional; for serving)


  • Preheat oven to 350°.
  • Whisk pumpkin and eggs in a medium bowl.
  • Add milk, maple syrup, flour, cinnamon, ginger, and salt; whisk to blend well.
  • Pour filling into pie crust.
  • Bake pie until center is just set, 55-60 minutes.
  • Transfer to a wire rack; let cool.
  • Serve with whipped cream, if desired.


A new Homer Farmers Market Zucchini Queenie was crowned during their 9th Annual Zucchini Festival & Races, celebrating National Farmers Market Week and Alaska Wild Salmon Day.

Let's hear it for Queenie Johanna Herron, honored for her tireless efforts promoting Alaska Grown farmers and products, Farm to School, Peonies, and so. much. more.

The Alaska Food System has so much to thank this amazing and inspirational woman for her many contributions!
Zucchini Dessert Squares
by Splendid Table


  • 4 cups all-purpose flour
  • 2 cups sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1-1/2 cups cold butter

  • 8 to 10 cups cubed seeded peeled zucchini (4 to 5 pounds)
  • 2/3 cup lemon juice
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg


In a large bowl, combine the flour, sugar, cinnamon, and salt. Cut in butter until crumbly; reserve 3 cups. Pat remaining crumb mixture into a greased 13-in. x 9-in. baking pan. Bake at 375° for 12 minutes.

Meanwhile, for filling, place zucchini and lemon juice in a large saucepan; bring to a boil. Reduce heat; cover and cook for 6-8 minutes or until zucchini is crisp-tender. Stir in the sugar, cinnamon and nutmeg; cover and simmer for 5 minutes (mixture will be thin).

Spoon over crust; sprinkle with the reserved crumb mixture. Bake at 375° for 40-45 minutes or until golden.

Food Town, USA: Seven Unlikely Cities That are Changing the Way We Eat

New book, featuring Sitka, AK!

"Look at any list of America’s top foodie cities and you probably won’t find Boise, Idaho or Sitka, Alaska. Yet they are the new face of the food movement. Healthy, sustainable fare is changing communities across this country, revitalizing towns that have been ravaged by disappearing industries and decades of inequity."
Introduction to Mariculture in the Kodiak Region
September 10-11, 2019 Kodiak College
Rooms 128-130, Benny Benson Building Kodiak, Alaska

The 2019 Accelerate Alaska economic diversification conference is September 19 & 20 in Anchorage, and registration is open!  This year again features a Food Systems track with distinguished TEDx-style and panel speakers from across the Alaska food business landscape, as well as a hands-on workshop focused on developing and promoting Alaska as an ag state. 

Other tracks include Health Tech, Resource Development, Rural Opportunities, Winter Tourism, Education, Export, and Investment.  Familiar faces from the Alaska Food Policy Council have curated the food systems agenda and will be moderating the associated sessions.  You can find the schedule and a link to register here.

Registration is open through September 15, 2019 for the Alaska Seafood Processing Leadership Institute. The institute provides the technical training, leadership and management skills needed to understand and succeed in the seafood industry.

The institute offers 80 hours of in-person professional development in two sessions, fall and spring, with a seafood plant process improvement project over winter. ASPLI is designed for mid-level managers in a seafood plant, such as assistant plant managers, production managers, quality control supervisors, seafood engineers, human resource managers and administrative personnel identified by their employer as having leadership potential. Other individuals who might want to participate include direct marketers and small seafood processors.

November 11–15, 2019, Kodiak, Alaska
March 2–6, 2020, Anchorage, Alaska

The course will begin with technical training in Kodiak, and leadership training will follow in Anchorage. 

If you have questions, please contact:
Quentin Fong, Seafood Marketing Specialist, 907-486-1516,
Chris Sannito, Seafood Technology Specialist, 907-486-1535,

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