This Traditional Foods, Contemporary Chef webisode was shot at Howard Luke’s fish camp. We spent five days here.  Howard is very inspirational, his homestead has cabins and cache’s built in the 30′s and 40′s when he and his Mom obtained the land.  There is also alternative energy (wind wind and solar power) and a partnership with UAF to help him maintain his land, and develop his programs to preserve traditional ways.

The interior of Alaska gets up to 90 and 100 in the summer, by contrast it was MINUS 40 in late January when I was up there earlier for business this year.  Summer time is truly a special time up there!

I hope you enjoy this as much as I did preparing it!