Alaska Food Policy Council:
Winter 2019 Newsletter

Consider the gift of Membership or a
Donation this Season!

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.  AFPC also provides a voice for positive change in Juneau, helping to inform your legislators on food security issues facing Alaskans. 

Your membership or donation contribution can help make future projects like these a reality.  Joining the AFPC at any level gives members a first look into upcoming events, publications, and opportunities to engage directly with Alaska's food system. 

Want to get involved?
Join today, donate in honor of a loved one, or give a membership!
Give the Gift of Membership or a Donation!

#GivingTuesday was created in 2012 as a simple idea: a day that encourages people to do good. Over the past seven years, it has grown into a global movement that inspires hundreds of millions of people to give, collaborate, and celebrate generosity.

#GivingTuesday strives to build a world in which the catalytic power of generosity is at the heart of the society we build together, unlocking dignity, opportunity and equity around the globe.

We believe that generosity leads to greater civic participation and other pro-social behaviors.

Learn more here

We can't thank South Restaurant + Coffeehouse, along with all of the amazing chefs, who donated their time and talents during an amazing edition of Culinary Congregation in mid-November, benefiting the Alaska Food Policy Council!

Alaska Food Policy Dinner — chefs from Jack Sprat, Kincaid Grill, Fire Island, Addie’s Camp, Den of Thieves, Delicious Dave, Kim Sunee, Tutka Bay Lodge & La Baleine Cafe, Twisted Spruce Kitchen, and South.
An amazing night, celebrating Alaskan food!
THANK YOU. So much.
Tis' the Season for Sharing

Every can or box or garden vegetable is a gift of a meal for a child, senior or family who can’t count on three healthy meals a day. Click here for Food Bank of Alaska's list of most needed food items. Food Bank of Alaska and their partners accept food past its expiration date so please donate the food and trained volunteers will sort it to make sure it is healthy and safe to eat.
In Anchorage, drop off food at Food Bank of Alaska, 2121 Spar Avenue in Anchorage.

Please bring your donation into the warehouse from 8 am – 4 pm, Monday through Friday and 8 am – 3 pm on Saturday.

You can also drop food in our red barrel at Allen & Petersen Cooking & Appliance Centers in Anchorage (3002 Seward Hwy.) and Wasilla (990 S. Hermon Rd.) during their regular business hours. Y

ou can also donate food at Midas shops throughout Alaska.

For those outside of Anchorage, please donate to your local food bank or pantry. If you don't know where that is, please call 211

How to reduce food waste this holiday season
by Pete Pearson
Director of Food Waste, World Wildlife Fund

The holiday season is upon us, which means spending time with friends and family. And it almost certainly means enjoying holiday parties where food is front and center during the celebration. As the “food waste guy” at WWF, I always attract comments at the buffet line. Without doubt, I will hear calls to “clean my plate” and “we’d better not waste food with Pete around.”

While the attention can be repetitive, we all might need someone around to remind us how our attitude about food needs to change.

  • Agriculture accounts for 70% of the freshwater used by people and nearly 30% of global greenhouse gas emissions.
  • About 29% of global fish stocks are over-exploited and 61% are fully-exploited.
  • Agriculture is the largest driver of tropical deforestation.
  • The EPA estimates that during the holidays our household waste increases by about 25%.

My job at WWF was created to promote a more efficient food system that reduces waste. When we throw away food, we’re also throwing away the land, water, and energy used to produce that food.

Agriculture is vital for human survival, but its expansion is the leading cause of stress on the last remaining biodiverse regions around the globe—this at a time when we grow enough food to feed everyone and between 30%-40% of what we grow never makes it to a dinner plate.

If we can make more food available from what’s already produced—by minimizing waste—we might slow deforestation in the Amazon or preserve the grasslands in the Northern Great Plains.

If you’re passionate about conservation, consider this: preventing and reducing food waste is one of the best things you can do to conserve natural resources and wildlife.

This holiday season, avoid tossing food in the trash by taking these steps:

  • Try not to over prepare food; instead, try to prepare “just enough.”
  • Encourage friends and family to take leftovers home.
  • Store leftovers in the freezer to enjoy after you’ve had a break from them for a little while.
  • Search “holiday leftover recipes” online for new ideas.

The key is to get creative and prevent waste from even occurring. Make preventing food waste your personal act of conservation.

Orange Pomegranate Salmon



  • 1 small red onion, thinly sliced
  • 1 skinned salmon fillet (about 2 pounds)
  • 1/2 teaspoon salt
  • 1 medium navel orange, thinly sliced
  • 1 cup pomegranate seeds
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon minced fresh dill


  1. Preheat oven to 375°. Place a 28x18-in. piece of heavy-duty foil in a 15x10x1-in. baking pan. Place onion slices in a single layer on foil. Top with salmon; sprinkle with salt. Arrange orange slices over top. Sprinkle with pomegranate seeds; drizzle with oil. Top with the second piece of foil. Bring edges of foil together on all sides and crimp to seal, forming a large packet.
  2. Bake until fish just begins to flake easily with a fork, 25-30 minutes. Be careful of escaping steam when opening packet. Remove to a serving platter; sprinkle with dill.
Classic Potato Latkes
by Melissa Clark


  • 2 large Alaska Grown potatoes (about 1 pound), scrubbed and cut lengthwise into quarters
  • 1 large onion (8 ounces), peeled and cut into quarters
  • 2 large eggs
  • ½ cup all-purpose flour
  • 2 teaspoons coarse salt (or 1 teaspoon fine sea salt), plus more for sprinkling
  • 1 teaspoon baking powder
  • ½ teaspoon freshly ground black pepper
  •  Safflower or other oil, for frying


  1. Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.
  2. Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.
  3. In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.
Rhubarb and Candied Ginger Crostata



  • 2 cups all-purpose flour (about 8 1/2 ounces)
  • 1 cup plus 2 tablespoons granulated sugar, divided
  • 1 teaspoon kosher salt, divided
  • 3/4 cup chilled unsalted butter, cut into 1/2-inch pieces
  • 1/4 cup ice water 
  • 2 tablespoons cornstarch
  • 1 1/2 pounds fresh or thawed frozen rhubarb (about 6 stalks), sliced into 1/2-inch pieces (about 6 cups), divided
  • 1/4 cup chopped candied ginger
  • 2 teaspoons orange zest
  • 1 large egg beaten with 1 tablespoon water
  • 2 teaspoons turbinado or demerara sugar (preferably Sugar In The Raw)
  • Whipped Mascarpone (see here)


  1. Combine flour, 2 tablespoons granulated sugar, and 3/4 teaspoon salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until combined. Increase speed to medium-low, and gradually add butter, beating until butter is in pea-size pieces, about 2 minutes. Drizzle 1/4 cup ice water into mixture, and beat on medium-low speed until dough comes together. Turn dough out onto a work surface, and shape into a disk. Wrap in plastic wrap, and chill for at least 1 hour.
  2. Whisk together remaining 1 cup granulated sugar, 1/4 teaspoon salt, and cornstarch in a medium saucepan. Add 2 cups rhubarb. Cook, stirring constantly, over medium until sugar has melted and rhubarb begins to break down, about 8 minutes. Continue to cook, stirring often, until mixture has thickened, about 4 minutes. Place remaining 4 cups rhubarb in a large bowl. Pour cooked rhubarb over raw rhubarb. Add ginger and orange zest; stir until well combined. 
  3. Unwrap dough, and roll into a 12 1/2-inch circle (about 1/4 inch thick) on a lightly floured surface. Transfer dough to a parchment paper–lined baking sheet, and trim edges to form a 12-inch circle; discard scraps.
  4. Spoon rhubarb mixture onto dough, leaving a 2 1/2-inch border. Use the parchment to help fold the dough edge up and over the filling, pleating as needed and pressing lightly to secure. Brush dough with egg wash, and sprinkle with turbinado sugar. Chill, uncovered, until dough is firm, about 1 hour.
  5. Preheat oven to 425°F. Bake crostata until crust is golden and filling is thickened, 30 to 35 minutes. Cool completely, about 3 hours. Serve with Whipped Mascarpone.

Join us for this free family event! In conjunction with Colony Christmas, we are hosting an Open House at the farm! Everyone is welcome!

- Games and crafts for the kids
- Caroling @ 5:15
- Tree lighting @ 5:30
- Guest appearance by "Rudolph" weather permitting
- Christmas cookies and hot chocolate bar
- Q/A sessions provided by Extension Faculty and Staff

in Anchorage at the BP Energy Center February 20-22, 2020


Abstract Submission: The deadline to apply to submit an abstract for a presentation at the conference is Friday, January 24th, 2020. Submit your abstract by clicking here.

Register for the Conference by clicking here.

Conference Hotels:  

Hotel Group Rate Event Summary
Start Date: February 19, 2020
End Date: February 22, 2020
Last Day to Book: January 27, 2020
Hotels offering your special group rate (code: Alaska Sustainable Agriculture Conference)
• SpringHill Suites Anchorage Midtown for $119 USD per night
  Address: 3401 A St, Anchorage, AK 99503
  Phone: (907) 562-3247
• Residence Inn Anchorage Midtown for $125 USD per night
  Address: 1025 35th Avenue, Anchorage, Alaska 99508
  Phone: 907-563-9844  
Hotel Reservation Link: Alaska Sustainable Agriculture Conference
The 15th Alaska Sustainable Agriculture Conference and Workshops will be held on February 20-22 at the BP Energy Center in Anchorage, Alaska. The conference, made possible by a grant from Western SARE (Sustainable Agriculture Research and Extension), has developed an excellent reputation among farmers and producers.  It is viewed as a truly unique opportunity to advance sustainable innovations to agriculture in Alaska.

This year’s conference will feature a Plenary Session and Technical Sessions the first day of the conference (Thursday February 20), followed by two days of Technical Sessions and Workshops (Friday February 21 and Saturday February 22). There is a flat fee of $100, which gains you access to any and all three days of the Conference and Workshops.
We hope you will join us!
Copyright © 2018 Alaska Food Policy Council *, All rights reserved.

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