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Alaska Food Policy Council: 
2019 Alaska Food Festival & Conference Update +
Alaska Food Hero Nominations
The Alaska Food Policy Council invites nominations for the 3rd Alaska Food Hero award. This award is intended to honor an individual who has made a substantial impact on Alaska’s  food system. The award will be presented at the Alaska Food Policy Council Conference and Food Festival  on March 8, 2019. 
 
The Food Hero Selection committee is comprised of representatives from various capacities throughout the Alaska Food System. 

Nominations should include details about the nominee and how they fulfill the following criteria:
•    demonstrated a substantial impact on Alaska’s food system,
•    transformed an aspect of their community’s food system,
•    made a difference for Alaska’s prosperity, health and self-reliance.  
 
Nominations are due by January 28, 2019,
and must be submitted using the form below
Click Here to Food Hero Nomination Form

We're busy planning a diverse and packed agenda, with speakers from around Alaska! Please make plans to join us in Homer this Spring, March 8-9, 2019.

Registration and Hotel details are now posted. We have several sponsorship opportunities available as well! Stay tuned for an airline discount code from our sponsors, RAVN Airlines.

 

2019 Confirmed Keynote Speakers:

Ben Feldman, Policy Director, Farmers Market Coalition

Courtney Long, Program Coordinator, Iowa State University Extension and Outreach/ Local Foods Program




The State of Alaska DEC Produce Safety Program is offering a free Pre-Conference Produce Grower Training on March 7th

Click here for Conference Information!
In honor of the holiday season, we share this recipe for a seasonal bread recipe, from our friends at TWO SISTERS BAKERY in Homer

(you can visit the bakery and watch the sisters present during the conference!)

"One of our gals in the kitchen kept talking about a chocolate rye they made in another bakery she worked. Every week she was bringing up this bread until it sunk like an earworm into my brain (Thanks, Sonia, Thanks A LOT). Finally, when Sharon bread goddess went on vacation and I covered some baking shifts I got my chance to exercise that little bugger out of there. It was a good thing too, cause this is the best bread ever!

Chocolate Cranberry Rye
yield 3- 1 1/4 pound loaves

Mix the following together in a large bowl. Cover and let sit 2 hours.
  • 1 1/2 teaspoon (1pkg) Active Dry Yeast
  • 2 cups (1#) Active Sourdough Starter
  • 2 cups Warm Water
  • 2 1/4 cup (10 oz) Dark Rye Flour
Stir in:
  • 2 Tablespoons Brown Sugar
  • 1/4 cup Stout Beer
  • 1/2 cup Cocoa Powder
  • 3 cups (14 oz) Bread Flour
  • 1 tablespoon soft butter - unsalted
  • 1 1/2 teaspoon salt
     
Stir until well combined, cover with a clean cloth and let sit for 20 minutes.
 
Turn out onto floured board and knead until smooth. 5-10 minutes.
 
Cover again and let rise until doubled in bulk. 1-2 hours.
 
Punch down and carefully knead in 3/4 cup dried cranberries or cherries and 1/2 cup bittersweet chocolate chips. divide into 3 small or two large loaves and place on sheet pan lined with parchment paper or sprinkled with cornmeal. Cover and let rise 45 minutes or until a depression made with your finger in the side of a loaf does not readily bounce back.
 
Bake in a preheated400 degree oven for 45 minutes or until internal temperature reads 200 degrees.
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Alaska Food Policy Council · 3601 C St · Anchorage, AK 99503 · USA

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