By Jenny Neyman, Redoubt Reporter, Nov. 5, 2014
By the time Alaska Berries opened its new winery last month, owners Brian and Laurie Olson had already spent two years of intricate, meticulously conducted, carefully recorded experimentation, testing and polling in creating their menu of fruit wines.
They built a facility just for this purpose, with conditions specifically designed for optimal wine production and storage.
They’ve spent over 10 years gradually working toward this step in their long-term plan for their farm, starting with gradually clearing and fencing their 4 acres at the end of West Poppy Lane off Kalifornsky Beach Road between Kenai and Soldotna, then cultivating and perfecting their berry plants, selling plant starts, expanding into producing and selling jams and syrups, and, finally, producing the fermented fruits of their labor.
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State department heads come together to figure out Alaska food security
by Suzanna Caldwell
Nov. 4, 2013 Alaska Dispatch
In a small, gray Atwood Building conference room, half a dozen state commissioners passed around a surprising snack: An enormous bowl full of yellow, purple and bright orange Alaska-grown carrots.
While carrots might not seem like the most expected snack for a high-level early morning meeting, it made sense Monday, when commissioners from various state departments came together in Anchorage to talk about one thing that ties all Alaskans together: food.
It was the first meeting of the Alaska Food Resources Working Group, a committee set up under an administrative order by Gov. Sean Parnell this summer to recommend measures to increase the purchase and consumption of Alaska seafood and farm products. The goal is to identify challenges while, at the same time, increasing coordination within government agencies.