Last week I attended a local foods symposium. The objective was to create an overview of Alaska’s local food systems. An assessment of strengths, weaknesses, opportunities and challenges that face us here in Alaska.
The day was spent listening to and working with stakeholders of Alaska’s food supply chain. My personal highlight was meeting Tim Meyers of Meyer’s Farm in Bethel. He is an organic farmer that lives in Bethel and is actually exporting veggies to Anchorage!
Another Pioneer Alaska Flour Company Bryce Wrigley was there he owns and operates Alaska’s only flouor mill.
In addition to attending, I also catered the event, I offered wraps with local tortillas, some offerings were roast AK veggies with toasted quinoa and goat cheese, smoked salmon with white beans and the turkey and ham offerings had harvest49 sauces whipped into them. These were served with local potato chips.
Very exciting to see movement to move forward with local foods in Alaska!