Podcasts about unalakleet

On this today's Midday Report with host Terry Haines:Silver Bay Seafoods announced in a press release that it will take over all Alaskan facilities owned by OBI Seafoods, through a partnership with Bristol Bay Economic Development Corporation. The National Transportation Safety Board report says the fatal Bering Air flight from Unalakleet to Nome was hundreds of pounds overweight. And lawmakers narrowly rejected an executive order from Gov. Mike Dunleavy that would have created a cabinet-level state agriculture department.The Petersburg Fisheries seafood processing plant (shown) has changed hands multiple times in recent years, from Icicle to OBI to Silver Bay. (KFSK)

In this episode of Southeastern Fly, we venture far from the Southeast to the breathtaking wilderness of Alaska, where Mitch Wisniewski, a North Carolina guide and summer manager of the Unalakleet River Lodge, shares the magic of this extraordinary destination. Mitch takes us on a journey through his personal connection to the lodge, the vibrant fishing opportunities, and the unique experiences that make the Unalakleet River Lodge a bucket-list destination for anglers and adventurers alike.Episode Highlights:A Dream Realized: Mitch recounts his serendipitous journey to the lodge, from a chance encounter at an Ole Miss football tailgate to falling in love with the wild beauty of Alaska.A Fisherman's Paradise: The Unalakleet River is home to all five species of Pacific salmon, world-class grayling, and big dollies. Mitch explains the unique, remote setting that allows for exceptional fishing without the crowds.The Lodge Experience: Hear about the lodge's cozy ambiance, complete with warm fireplaces, stunning views, and a supportive, community-oriented atmosphere that turns visitors into family.Grayling Magic: Mitch and his brother Evan dive deep into the thrill of fishing for grayling, a species both challenging and rewarding to catch, known for their beauty and spirited fight.Behind the Scenes of Lodge Life: Managing the lodge is an adventure in itself. Mitch shares insights into the logistics, challenges, and joys of running a remote Alaskan operation, including some unforgettable moments (like crawling into an 800-gallon wastewater tank).Whether you're an avid angler or simply love tales of adventure and wild places, this episode offers a rich glimpse into the life, community, and unparalleled beauty of the Alaskan wilderness.Resources:Visit unalakleet.com to learn more about the lodge and plan your own adventure.Produced by NOVA

  Communities honor Bering Air crash victims as NTSB probes cause   Nome, Unalakleet communities mourn 10 victims of Bering Air crash   'It's time to speak up': Macarro delivers annual NCAI address   Buffy Sainte-Marie stripped of her Order of Canada honor  

//The Wire//1900Z February 7, 2025////ROUTINE////BLUF: COMMERCIAL AIRCRAFT MISSING IN ALASKA, SEARCH UNDERWAY. PRIEST ATTACKED IN SPOKANE DURING TUESDAY NIGHT SERVICES.// -----BEGIN TEARLINE------HomeFront-Alaska: Overnight, a small commercial aircraft was reported as being overdue during a routine flight. A Bering Air Cessna Caravan (tail number N321BA) bound for Nome from Unalakleet was last located by ADS-B over Norton Sound. After being reported missing, a substantial search remains underway in the vicinity of the aircraft's last known position. The aircraft's manifest included 1x pilot, and 9x passengers.USA: Concerns are mounting regarding a rise in communicable diseases around the nation. An outbreak of tuberculosis has been reported in Charlotte, NC with 37x people reportedly contracting the disease over the past month. Kansas City health officials have reported 67x active cases of Tuberculosis on the Kansas side of the river (throughout the KCK Metro area) over the past month. AC: It is up for individuals to decide whether or not this is worthy of concern, but the local medical officials in these areas have stated that these outbreaks are above the norm usually experienced this time of year.Washington: A Catholic Priest was attacked during a feast service Tuesday night. One assailant was arrested after attacking clergymen at the Altar during services at the Cathedral of Our Lady of Lourdes in Spokane. No one was hurt during the scuffle, and services resumed after the man was detained by parishioners.-----END TEARLINE-----Analyst Comments: The attack in Spokane is unfortunately not uncommon, as the church has been host to similar incidents many times before due to the downtown location where the church is situated. As such, this situation appears to be more of a case of a mentally unwell individual rather than a deliberate and targeted terror attack. However, the church (and other churches throughout the region) have increased security practices, as the trend of violence being conducted against Christian places of worship continues. The attacker was arrested for assault, and is currently being detained on several other prior outstanding warrants.Analyst: S2A1Research: https://publish.obsidian.md/s2underground//END REPORT//

Haaland finalizes protection of Alaska D-1 lands removed by Trump Tribal, Calif. leaders urge Biden to designate 3 new national monuments

Meet Craig's friend Ariel Tweto, Ariel was a frequent guest on The Late Late Show with Craig Ferguson, has a recurring voice role on the Fox animated sitcom The Great North, playing a teenage girl named Kima Evanoff and is best known for TV show called Flying Wild Alaska that features the Tweto family from Unalakleet, Alaska who run the Alaska airline Era Alaska. EnJOY this conversation about psychology, flying planes and friendship! See omnystudio.com/listener for privacy information.

Bret Hanson founded Peace on Earth Pizza, on the shores of the Bering Sea, in December of 1996. Since then it has become a western Alaska hub for food, music and community. In this episode, recorded during the Iditarod of 2019, we go into the history of Peace on Earth, how the little pizza joint in western Alaska became the island of peace and joy in the remote village of Unalakleet. I'd like to thank Chain and Spoke Coffee and Bikes for supporting the show - you can order your favorite blend now at chainandspoke.com or you can just stop by the first retail location in Des Moines, Iowa! Great coffee, great bikes! Service too! If you're headed across the country on either I-80 or I-35, stop on in!And thank you for listening to Bike Talk with Dave! If you'd like to support the show, you can do so by rating, reviewing and sharing! If you'd like to support the show financially, and help it improve, you can go to BuyMeACoffee.com and throw some change my way - I'll use it to make the podcast better AND I'll send you a Bike Talk sticker! https://www.buymeacoffee.com/dmable122QWe've got a busy month ahead - this weekend the Trofeo Sabato Santo circuit race in Des Moines, and at the end of the month we'll be back on gravel enjoying the beautiful hills of Northeast Iowa in the Driftless 100! There's still time to join the fun at driftlessgravel.com. Hopefully we'll see you there! And in May, stage racing is back in the Midwest at the Three Days of Des Moines or Driedaagse Des Moines. May 12, 13 & 14 All categories. Race for GC on time or earn the green points jersey or go for polka dots in the KOM competition (yes... even in Iowa).

Mae shares her story of faith and recounts what it was like to grow up in a remote village of Alaska. Born in the village of Unalakleet before modern conveniences reached that far, she was aquainted with the ruggedness of life in the north. Fishing and berry picking weren't recreational, they were essential to living. She has good memories of life there. And it was there in the village where she met the most important person in her life... who is still with her today.

The disappearance of 19-year-old Alaska Native Sonya Ivanoff sends shockwaves through the small coastal city of Nome. Josh Mankiewicz reports.Get resources to help stop the missing and murdered Indigenous women crisis: https://www.nbcnews.com/dateline/mmiw-how-help-how-get-help-n1277833

This week Hometown Alaska hosts three writers telling significant parts of Alaska's story.The idea for our show began with the hope of bringing Alaska's current writer laureate, Heather Lende, to the mic, and picking her brain for what we should be reading this winter. We called, she agreed, but we have ended up with so much more.Since Heather took the state writer mantle for 2021-23, she has made her mission to bring forward other voices from Alaska. When I called to invite her to Hometown Alaska, all we talked about were other writers she wanted to share.We have two such voices with us today: journalist and writer Laureli Ivanoff of Unalakleet – whose essays and reflections have appeared in The New York Times, High Country News, Alaska Dispatch and elsewhere; and Leigh Newman of Connecticut, author of a memoir about growing up in Alaska, and her new book, a short story collection called “No One Gets Out Alive,” about women navigating male-dominated Alaska.HOST: Kathleen McCoyGUESTS:Heather Lende, Alaska's Writer LaureateLaureli Ivanoff, authorLeigh Newman, authorLINKS:Heather Lende author website“Heather Lende, whose memoirs chronicle life in Haines, is named Alaska State Writer Laureate,” ADN, May 13, 2021Laureli Ivanoff writing portfolio websiteLaureli Ivanoff, “The Bearded Seal my Son May Never Hunt,” NYTimes, 10.20.2018Leigh Newman, author website with details on her memoir, “Still Points North,” and her short story collection, “No One Gets Out Alive.”Leigh Newman talks about “Still Points North,” on The Rumpus Interview]]>

What do you do when you meet a woman who can outman you in most facets of the wilderness? Well, our adorably badass guest, Ariel Tweto, answers that and much more as we explore her beyond interesting life as a native Alaskan pilot, outdoors-woman, and famed tv personality. With roots in the small village of Unalakleet, she's An insanely talented and ballsy woman, she reminds us in this episode to “look up” and remember to see all that life has gifted us with. You can connect with Ariel Tweto here: Instagram: @arieltweto You can connect with Mercedes Terrell and watch our show on her social media platforms here: Watch the full video on YouTube: Insta: @MercedesTerrell Facebook: @MercedesTerrellOfficial Twitter: @MercedesTerrell Tik-Tok: @MercedesTerrellReal YouTube: @MercedesTerrellOfficial This episodes sponsors: •BlueChew.com promo code MERCEDES for first month FREE! •FelixGrayGlasses.com promo code MATCH **The guests' views expressed on this show/podcast are theirs and do not suggest endorsement of the guest or any entity they represent. The content of this show/podcast is in no way intended to be taken as medical, psychological, financial, or legal advice.**

In this podcast episode, I speak with pilot, producer, television star, and founder of a non-profit organization, Ariel Tweto. You may know Ariel from the Discovery Channel's hit, Flying Wild Alaska. Yup, that show was based on Ariel's family and their aviation business in Alaska. Ariel is from Unalakleet, Alaska. She is an avid runner and loves outdoor activities like hiking, biking, paddleboarding, and meditating. She has been a frequent guest on the Late Show with David Letterman, and currently, she stars in the IMAX movie, Into America's Wild, which premiered in early 2020. My discussion with Ariel is on the social media pressures. She talks about how she manages to stay in the moment when sharing experiences on social media, coping with negative comments, and how stays true to herself. You can find Ariel on social media at @AreilTweto.

Ariel Tweto is passionate about taking chances and trying new things in the outdoors -- and sharing her experiences with others. Ariel's Inupiaq Inuit, born and raised in Unalakleet, Alaska. She's a pilot, a TV personality, and the founder of the nonprofit Popping Bubbles. Ariel's first time at the Mountain Games gave her the opportunity to compete in her very first e-bike race. That's one of the cool things about the Mountain Games: people of all experience levels compete together for the sake of community and having fun out there. She and Gabaccia Moreno met up at the Mountain Games to talk about how it went, the new friends she's made in Vail, and her best advice for listeners looking to embrace nature in their lives. About the series:Travel with She Explores for a weekend of adventure, art, music, and community at the GoPro Mountain Games in Vail, Colorado. Through conversations with four women outdoorists and through the ears of first-time Mountain Games attendee Gabaccia Moreno, listeners have the opportunity to experience the games from afar and contemplate adventure in their own lives. This special She Explores miniseries is made in collaboration with the Vail Valley Foundation with support from LifeStraw .Featured in this episode: Ariel TwetoHosted by Gale Straub & Gabaccia MorenoA Production of Ravel MediaResources:Featured in this episode:Ariel Tweto: InstagramGabaccia Moreno: InstagramAriel's NonprofitPopping BubblesLearn more about the GoPro Mountain GamesVail Valley FoundationSponsors:LifestrawNature ValleyGo RVingAll Four Episodes of Voices from the GoPro Mountain Games Are Available Now Wherever You Listen to She ExploresMusic licensed through MusicBedPodcast Art by Hailey Hirst

Alaska sees some of its lowest COVID case counts in months. And, musher Dallas Seavey returns to the Iditarod after a scandal rocked his career four years ago. Plus, a project in Unalakleet aims to create more affordable housing using shipping containers.

Alaskans head to the polls on the final day of voting in the 2020 election. And, thousands of Alaskans ask Gov. Dunleavy to restore money for snow plowing in Turnagain Pass. Plus, a Unalakleet woman fights the government over toxic chemicals spilled on her property.

In this episode, Cody talks with three prominent black voices in the Alaska community to understand the conversations and the perspectives of Alaskans in the wake of the killing of George Floyd. Floyd’s death has sparked worldwide protests and rallies against police brutality and systemic racism in the United States. Alaska has seen a number of these rallies, including in Anchorage, Fairbanks, Palmer, Utqiagvik, Unalakleet, Sitka and Kotzebue.  Cody talks with rapper and community activist Michael Cofey, journalist Zakiya McCummings, and high school teacher Mike Thompson. Each conversation comes with its own unique perspective, but there is a common theme prevalent in every one of them—it is of deep-rooted, generational trauma and how it affects everyday life. PHOTO / Jovell

Though there isn't a large black population in Unalakleet, the 16-year-old organizer of the march said there are plenty of racial issues in the community.

The Tinned Fish Cookbook: Easy-to-Make Meals from Ocean to Plate - Sustainably Canned, 100% DeliciousBy Bart van Olphen Intro: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authors.Bart van Olphen: My name is Bart van Olphen and my latest cookbook is the Tinned Fish Cookbook.Suzy Chase: For more Cookery by the Book you can follow me on Instagram. If you enjoy this podcast, please be sure to share it with a friend. I'm always looking for new people to enjoy Cookery by the Book. Now on with the quarantine question round. Where are you living?Bart van Olphen: I live in Amsterdam, in the Netherlands.Suzy Chase: What restaurant are you dreaming of going to after the quarantine?Bart van Olphen: Well, I have one very favorite restaurant here in Amsterdam, which is called Caron, Café Caron. It's French cuisine, bistro. Traditional but really, really good.Suzy Chase: When do you think they'll be opening up?Bart van Olphen: Well, they're speaking of opening terraces from the 1st of June. So yeah, in a couple of weeks from now. Opening the whole restaurant, this is another thing. Not sure yet.Suzy Chase: Oh, June's not far off though. You're so lucky.Bart van Olphen: No, no, it's true. It's like three weeks now. Yeah, three... It's now the 6th of May. Yeah, it's something what they think they will announce tonight on the evening news. So yeah, exciting. Not just for me to eat food, but I mean, all those entrepreneurs, all these small restaurants and bars they need to right? They will be bankrupt, if not. So we need to support them. Yes.Suzy Chase: What dish is getting you through this time?Bart van Olphen: Well, the positive part of this era, of these weeks is that you certainly have a lot of time to cook and to do groceries. So yeah, I cook a lot with my kids and one of the things, and it sounds a bit like maybe posh or luxurious, but they just opened up lobster season here in the Netherlands. So we had classic lobster hollandaise yesterday with fresh asparagus, which are in season right now, too. So yeah, it's not the thing I eat every day, but it was fun and it was really good.Suzy Chase: So let's talk about your cookbook. After years in the restaurant business in France and the Netherlands, you learned that every fish had a story, and traveled the world to live, to cook, and to fish together with the most amazing sustainable fishing communities. In 2008, you were named the world's most sustainable seafood entrepreneur. Can we first talk about taking care of the oceans?Bart van Olphen: Actually, how I became aware I was in, I think it was 2002, maybe a year later when I opened my fishmongers in Amsterdam. And actually I opened a fishmongers because I worked in Paris and I saw so many different species and they're all lovely, and they has amazing stories when the fish supply came in. So I thought, okay, I bring these stories, I bring these fish into Amsterdam, open my fish counter, my fishmongers, and then someone of the WWF came in and told me, "Are you aware of the fact that like 80% of our oceans are over-fished?" And that sounded really un-logical to me. My impression always was like all these small, beautiful fishing boats entering the ports in Spain, and you ate like next to it on a terrace, a fresh piece of fish, but that's not the case. And from that moment also what I realized is that seafood is the only food we still massively consume out of wild. It's the nature what gives us this delicious fish. So we need to listen to our oceans. And that was actually the moment that I started to travel and to search for these sustainable fishing people, these communities. Yeah, so we need to be aware. Over 80% of our oceans are over-fished or fished to the limit. We only can consume out of 20% of them currently. So yeah, that's a sad story.Suzy Chase: What was your favorite fishing community that you visited?Bart van Olphen: What I found the most fascinating ones are often the ones in developing countries. They need to fish to live, right? It's not that commercially driven in the way we do it here, for example, in the US or here in Europe, where we trade fish. There people need to fish for living. So I've got two amazing ones. One's I can mention. One is the Maldives. It's the only country in the world where they only fish for tuna by pole and line. Small atolls, which are islands in the middle of the Indian ocean. And they go out fishing on a dhoni, which is the typical traditional local name for a tuna boat. And they catch the tuna one by one. It's amazing. Another one is in your country in Alaska, at the Yukon river. It's a really remote fishing community Unalakleet the Yupik community. And they catch the most delicious salmon of the world. But if you're there, you end up in a community of like 900, 1000 people, and it's all about fishing and they live by subsistence for the rest of the year. So it brings you back with two feet on the ground. This is how we would say it in Dutch. Fishing for living, for eating, but we should not over-fish because if we over-fish, we won't have any fish left by tomorrow.Suzy Chase: Where these recipes and the cookbook inspired by dishes you ate in fishing communities?Bart van Olphen: Absolutely, some of them. Well, the great thing about cooking tinned seafood is it's... we're not suddenly cooking different species, right? So we're cooking tuna, we're cooking salmon, we cooked sardines and anchovies. It's the similar fish then when I cooked it in my three star Michelin restaurant in Paris. The difference is that the fish is already cooked for you. So cooking tinned fish is more a mindset change, then suddenly cook a totally different thing. So what I wanted to say is that what I cook in the Michelin starred restaurants, you can translate it into a dish made of tinned seafood. When you travel, often people ask me, "What is your favorite fish dish?" I cannot tell you the right answer because every time when you travel somewhere else, it's the surroundings, it's the way how they cook. How we interact gives the dish so much more value, so much more flavor, maybe more from a romantic point of view, then the ingredients. One example, mas huni. So I just explained you about the Maldives. Maldivians are the most heavy seafood consumers in the world. They eat like 150 kilograms per year, which is a lot. If you go there and you're on the local Island, you'll have lunch... breakfast, dinner it's all fish, fish, fish, but it's also all tuna, tuna, tuna. And then the national dish is called mas huni, which means fish and coconut. And actually what they do, they squeeze a red onion and chili and curry leaves together with some lime juice and salt, they really massage it and squeeze it. And then they add fresh coconut, grated coconut, and tuna, grated tuna. It's like tuna in a tin. And it's fantastic. It's fantastic. So this is typically a local dish, but you also will find other dishes like the classic tuna melts or stuffed paprika. So when I travel, I take the recipes back home. It's amazing what you can learn from local communities.Suzy Chase: Okay. You just mentioned your Michelin star restaurant. And I read something, tell me if this is true, when you were a young child it was your dream to work at a Michelin three starred restaurant.Bart van Olphen: I was collecting Michelin guides already when I was six. So I've got 60 different guides. The first one I've got is 1908. And there was a chef called Roger Vergé and Moulin de Mougins, which is in the South of France. And he had this fence in front of his kitchen, and I asked my mom when I was eight years old, "Could you please drive to that fence?" And I was just standing there looking into the kitchen at a 20, 30 meter distance just to observe how these chefs we're working. So ever since it was my dream to work in gastronomy. And I loved it. I mean, but those were the years, Bocuse and Michel Guérard, and all of these big... Saint Laurent where I worked in Paris. So more the classic ones. It has changed. But it was a dream since I was six, seven years old. Yes, definitely.Suzy Chase: You know what my favorite thing is about tinned fish? You don't have to descale or get rid of the guts or clean them.Bart van Olphen: Cooking tinned seafood is a really easy, fun thing to do. Affordable. But one of the things is that you start at the point that the fish is already cooked for you. So when you open this tin, you see maybe a bit of pale non-colored piece of fish, texture is soft. But having these two things in mind, you can create this amazing fish dish without gutting or filleting. You would just add like a bit of structure, like a bit of lettuce, some colors, some acidity, and some sourness. And with a few steps, you can create something really, really well without actually cooking the fish itself. But also you can use the fish cooking, but always add it at the end of the recipe. That's something often when we cook fish, fresh fish, you would start with the fish to get it maybe with the veggies, and then end up with the whole dish. With tinned fish, don't think about cooking the fish. It's just adding the fish at the latest point. So when making a pasta puttanesca, for example, of course you give this flavor of the anchovies to the sauce, but at the very end, you only add the tuna. There's nothing more easy than cooking tinned fish.Suzy Chase: You wrote in the cookbook, "Walk into a random supermarket in Southern Europe, and you'll be amazed by the extensive selection of tinned fish products." Now, with the advent of COVID-19 and food shortages, do you think Americans will see more jarred or canned fish on the grocery store shelves?Bart van Olphen: I hope so. I hope so. I really compare the US to what the Netherlands was like four or five years ago when I started this challenge, actually. I often visited Southern European countries like Portugal and Spain and France. And it was amazing to see what kind of seafood in a tin they sold. It was the highest quality. Like if you buy a ventresca de atun, which is that the belly part, you need to ask a key at the cash desk to open this little box, to get this tin of 20, 30 euros, dollars, out of that box to take home with you. So it has a much more higher quality perception in these countries. Why? Because they know how to treat fish in a tin. So what happened in the Netherlands, but also in the US, is that the cheaper, the better. We always seen this product as a secondary product. You Americans, the number one seafood product sold in the country is a tin of tuna. Well, in most of the cases, to be honest, it's not a good product. So we need to appreciate better quality. We need to be ready to pay maybe a little bit more for it. Maybe a tin of $1.50 will be $1.60. First because we need to make a choice for a sustainable product, but secondly, also for the quality. And if you have a right quality product, you can make amazing fish dishes. But there is a way to go. And I think it can go quite quickly, but you need to be aware of the fact there is good quantity and bad quality. If you cook with a bad quality tin of sardines, you would never do it again. If you would cook with a fantastic tin of sardines, you would eat it every day.Suzy Chase: In the cookbook you cover tuna, salmon, anchovies, sardines, mackerel, herring, and then you have an interesting sort of extras chapter that includes cod liver. Can you tell us about cod liver?Bart van Olphen: If you would have asked me, what is your favorite fish out of a tin? I would say cod liver.Suzy Chase: Really?Bart van Olphen: It's fantastic. It's so oily. It's how you would, in the past, I'm not eating that anymore for animal welfare, but if you would eat foie gras, goose liver, you would treat it the same way. So you would add a bit of sweetness to balance that very oily flavor. It's fantastic. It's so flavorful and it's really nutritious. It's so healthy. I mean, forget your fish oil capsules. Just eat a tin of cod liver every week and you're done. It's fantastic. The structure is amazing. The flavor is amazing. It's different. Yeah, I don't know how to say, just give it a try. It's not in my cookbook, but one of the dishes I cook already for years is to serve it in a bit of reduced orange juice. And you serve it with some sesame oil, maybe some pink peppercorns, and that's it, on toast. It's fantastic. You really should give it a try. And the recipe I made in the book was with a miso and herring. I learned how to make a miso and cod liver paste from a fantastic Japanese chef and Shiogama, which is around two hours from Tokyo. And this gentlemen was 86 years old and he taught me how to do it. And that's the recipe in the book. It's fantastic.Suzy Chase: I'd love to go over a day's worth of tinned fish with you. So what would you suggest for breakfast and then lunch and dinner.Bart van Olphen: Okay. For breakfast, it's an omelet. So I made scrambled eggs and salmon on toast. And you have lovely salmon in the US. That's one other thing, Suzy, I need to make you aware of. Okay, 52% of the world's fish consumption is farmed, from farm sources. If you go to the shelf in a supermarket of tinned fish, 100% is wild. And you won't find it in the frozen category, or you won't find it in the fresh, but you will find it in the tin division. It's all wild and wild, in my opinion, tastes always better. And you have fantastic wild salmon. So that's the reason I serve you a breakfast of scrambled eggs and salmon on toast. And then I'll take you from there for lunch to the Maldives. I've explained it already to you, mas huni. Everyone should try mas huni. It's the new generation of tuna spreads, but no oil. So it's healthy and full of flavor. You taste the tuna. You taste this coconut. It's fantastic. And then when we go to dinner, how often do we make curries? A good thing about making curry is you slowly cook the fish in the curry. So the reason why it won't dry out... tin fish is a great substitute for fresh fish in a curry, for example, or I'll make you a pasta puttanesca. It's one of my favorites. It's obvious one, but to make a good pasta puttanesca is one of my very, very favorites too. Because every ingredient almost in this dish, is out of your pantry. So you have your canned tomatoes, you have your canned tuna, you have your canned anchovies, you have your capers in a jar, you have your dried pasta. So one can survive with a pasta puttanesca.Suzy Chase: Yesterday I made your recipe for sardine hummus on page 92. Can you describe this recipe?Bart van Olphen: Well, easy. It's creating like a hummus. Of course with chickpeas, and you add the tahini, and the clove, and the lemon, parsley, a bit of spiciness, maybe some chili flakes, Tabasco if you like, and then you add the fish because in this case, these oiled sardines, they already give so much taste. So you just have these on top and you eat it together. So it's like a classic, maybe a bit my way of hummus with sardines on top.Suzy Chase: So now for my segment called My Favorite Cookbook. What is your all time favorite cookbook and why?Bart van Olphen: Well, my very favorite, but it's more from a designer's perspective, is the book of Salvador Dali, Les diners de Gala. And he always wants to be a chef, but he didn't succeed to enter the cookery school. So then he became an artist, or maybe he was already at that time, of course you're born as an artist in my opinion. But then his dream was still to make a cookbook. So in 1972, he made a cookbook for his wife, for Gala, and it's called Les diners de Gala. And it's amazing. It's over the top. It's over the top. If you see the images, it's '70s, but in the '70s already over the top. So that's from a designer's perspective. Well, how it looks like, it's a coffee table, I can dream with that book. But I won't choose a recipe out of it. Julia Child, especially also in your country, made people happy to cook and let people realize that cooking is not difficult at all. And it's fun to do. So I think from a mental point of view, she made people really happy and it opened many doors I think, to how we would eat today. She was a revolution, I think. Yeah, and if I look at YouTube and I see her on television in black and white, even in black and white, the dishes are amazing. Yeah, it's fantastic.Suzy Chase: Where can we find you on web and social media?Bart van Olphen: Well, you can find me... I've got a YouTube channel, which is called Bart's Fish Tales. Here I travel, you see a lot of my travels, cooking together with the local communities. Obviously these months, it's not happening. And I cook in my studio in Amsterdam. And the objective is to show people that cooking fish is not difficult at all. In only a few steps, you can create an amazing fish dish. And a similar thing I do in Instagram for anything is five years ago, I started on Instagram with the shortest cooking show on earth, was a 15 seconds cooking show, when Instagram still had the limit of 15 seconds in video. Now it has one minute. And on my Instagram also on Bart's Fish Tales, I share my stories and my recipes, and all you need to know about seafood, sustainable seafood.Suzy Chase: Well, thanks Bart for coming on Cookery by the Book Podcast.Bart van Olphen: A pleasure. Thank you for having me.Outro: Subscribe over on CookerybytheBook.com. And thanks for listening to the number one cookbook podcast, Cookery by the Book.

It's Tuesday, and we have a two-fer on dog profiles here on the Iditapod. And as we anticipate Norwegian musher Thomas Waerner winning the 2020 Iditarod Trail Sled Dog Race in Nome early Wednesday -- barring any unforeseen changes -- we have a story about the modified Shaktoolik checkpoint, a remembrance of an all-star volunteer checkpoint leader in Unalakleet and a little about how a major, longtime sponsor of the Iditarod has announced it's pulling out. (Maybe not all in that order).

It’s Tuesday, and we have a two-fer on dog profiles here on the Iditapod. And as we anticipate Norwegian musher Thomas Waerner winning the 2020 Iditarod Trail Sled Dog Race in Nome early Wednesday -- barring any unforeseen changes -- we have a story about the modified Shaktoolik checkpoint, a remembrance of an all-star volunteer checkpoint leader in Unalakleet and a little about how a major, longtime sponsor of the Iditarod has announced it’s pulling out. (Maybe not all in that order).

In this episode, hear from Cynthia Coleman, M.S. in the Department of Society and Conservation and a fellow in the BRIDGES program. Born and raised in San Bernandino, California, Coleman is also an enrolled member of the native village of Unalakleet, Alaska. Coleman came to the University of Montana to study how agricultural hemp contributes to tribal sovereignty. She will enter the Forest and Conservation Sciences Ph.D. program in the spring of 2020 at the W.A. Franke College of Forestry and Conservation, where she will be a Sloan Scholarship recipient.

As front-of-the-pack Iditarod Trail Sled Dog Race mushers head up the Bering Sea coast from Unalakleet to Shaktoolik and Koyuk, Norwegian musher Thomas Waerner has put his sled dog team solidly out front. There's still a group of competitive mushers behind him, though, and as we like to say often, anything can still happen. We'll hear a little from Waerner about what will likely be a difficult time getting his dog team home to Norway amid coronavirus-related travel restrictions, as well as from 2019 Iditarod champ Pete Kaiser about how a stomach-flu-like sickness hit him on the trail.

Norway's Thomas Waerner was the first to Unalakleet and the coast of Alaska in the 2020 Iditarod Trail Sled Dog Race. But there's a storm coming and several good teams behind him. Meantime, back up the trail in Galena, Alaska Public Media's Zachariah Hughes observed the collegial bonds among two mushers running in the middle of the pack who are at very different stages in their race and in their lives. That and much more, including another dog profile, on this latest episode of the Iditapod.

As front-of-the-pack Iditarod Trail Sled Dog Race mushers head up the Bering Sea coast from Unalakleet to Shaktoolik and Koyuk, Norwegian musher Thomas Waerner has put his sled dog team solidly out front. There's still a group of competitive mushers behind him, though, and as we like to say often, anything can still happen. We'll hear a little from Waerner about what will likely be a difficult time getting his dog team home to Norway amid coronavirus-related travel restrictions, as well as from 2019 Iditarod champ Pete Kaiser about how a stomach-flu-like sickness hit him on the trail.

Norway's Thomas Waerner was the first to Unalakleet and the coast of Alaska in the 2020 Iditarod Trail Sled Dog Race. But there's a storm coming and several good teams behind him. Meantime, back up the trail in Galena, Alaska Public Media’s Zachariah Hughes observed the collegial bonds among two mushers running in the middle of the pack who are at very different stages in their race and in their lives. That and much more, including another dog profile, on this latest episode of the Iditapod.

Recorded in spring 2018, Frank A. Degnan High School, Unalakleet, Alaska. Teacher: Giaana Peterson

This is an interview with longtime Iditarod racer and four time champ Martin Buser from Big Lake and comes to us by way of Alaska Public Media's Zachariah Hughes in Unalakleet on Monday. Buser's originally from Switzerland and his voice and exuberance for mushing are ever-present in Iditarod. But he's getting older.

This is an interview with longtime Iditarod racer and four time champ Martin Buser from Big Lake and comes to us by way of Alaska Public Media's Zachariah Hughes in Unalakleet on Monday. Buser's originally from Switzerland and his voice and exuberance for mushing are ever-present in Iditarod. But he’s getting older.

Girdwood's Nicolas Petit stayed in the lead of the 2019 Iditarod Trail Sled Dog Race on Sunday after making a long 90ish-mile run from Kaltag to Unalakleet overnight. We hear from a couple Yukon-Kuskokwim-area rookies in this year's race, and a couple YK-area parents with kids in the Iditarod. Plus, a question about climate change and a conversation with Iditarod musher Kristin Knight Pace, who has a book out called "This Much Country."

Because the theme of this year's Iditapod is "Fun and Friendship," and because Alaska Public Media's Zachariah Hughes and KNOM's Ben Matheson were reunited in Unalakleet ahead of the 2019 Iditarod frontrunners reaching that checkpoint and the coast of Alaska, here's a conversation between Ben and Zach and some of their tales from the trail.

Because the theme of this year's Iditapod is "Fun and Friendship," and because Alaska Public Media's Zachariah Hughes and KNOM's Ben Matheson were reunited in Unalakleet ahead of the 2019 Iditarod frontrunners reaching that checkpoint and the coast of Alaska, here's a conversation between Ben and Zach and some of their tales from the trail.

Girdwood's Nicolas Petit stayed in the lead of the 2019 Iditarod Trail Sled Dog Race on Sunday after making a long 90ish-mile run from Kaltag to Unalakleet overnight. We hear from a couple Yukon-Kuskokwim-area rookies in this year's race, and a couple YK-area parents with kids in the Iditarod. Plus, a question about climate change and a conversation with Iditarod musher Kristin Knight Pace, who has a book out called "This Much Country."

It's Monday and the frontrunners in the 2018 Iditarod are on the Bering Sea coast, venturing out on a trail over sea ice from Shaktoolik to Koyuk. Alaska Public Media's Zachariah Hughes caught up with the top three -- Nicolas Petit, Mitch Seavey, Joar Leifseth Ulsom -- in Unalakleet on Sunday, as well as the legendary musher DeeDee Jonrowe, who scratched earlier in what she says was her last Iditarod after 36 total starts. We also hear from a Norwegian mushing reporter on four-time Iditarod champ Dallas Seavey's foray into the Finnmarksløpet, Europe's longest sled dog race.

It's Monday and the frontrunners in the 2018 Iditarod are on the Bering Sea coast, venturing out on a trail over sea ice from Shaktoolik to Koyuk. Alaska Public Media's Zachariah Hughes caught up with the top three -- Nicolas Petit, Mitch Seavey, Joar Leifseth Ulsom -- in Unalakleet on Sunday, as well as the legendary musher DeeDee Jonrowe, who scratched earlier in what she says was her last Iditarod after 36 total starts. We also hear from a Norwegian mushing reporter on four-time Iditarod champ Dallas Seavey's foray into the Finnmarksløpet, Europe's longest sled dog race.

As Girdwood's Nicolas Petit, Norwegian Joar Leifseth Ulsom and defending champ Mitch Seavey lead a chase pack to Unalakleet and the Bering Sea coast, we talk to Alaska Public Media's Zachariah Hughes about how the 2018 Iditarod shaped up like this and how that chase pack got so bunched up. Also on today's Iditapod, we have a report from KCAW's Katherine Rose about a way for Iditarod fans around the world to get connected to the race: fantasy mushing.

As Girdwood's Nicolas Petit, Norwegian Joar Leifseth Ulsom and defending champ Mitch Seavey lead a chase pack to Unalakleet and the Bering Sea coast, we talk to Alaska Public Media's Zachariah Hughes about how the 2018 Iditarod shaped up like this and how that chase pack got so bunched up. Also on today's Iditapod, we have a report from KCAW's Katherine Rose about a way for Iditarod fans around the world to get connected to the race: fantasy mushing.

Ole spent his early childhood in Unalakleet listening to stories of the coast as told by the wind howling through frosty window-panes, over snow machine windshields, or through the fur ruff on his mother’s parka. He now lives in Anchorage and with his older brother, sets out all over Alaska’s road and trail systems to expand his horizons, break barriers, eat ice cream and make a little mischief.

The Problem: You’re not gonna go to Unalakleet.