In this edition of Chow Down with Guzzy Grubs, Ryan Guzman takes us along as he visits Biscuitclub in Downtown Anchorage. Ryan tried various biscuit dishes, including the restaurant’s takes on loco moco and eggs Benedict.
The month-long event challenges chefs at local restaurants to compete for votes with different creative plant-based menu options. Customers sample vegan dishes offered by local restaurants and can vote for their favorite items at the restaurant or online.
Five vendors, including Bonanza Mexican Food, El Perico Steak Tacos, and Taco Dan’s, are listed as “Mexican food” with Taco Dan’s claiming it is one of the oldest food vendors here.
The hospital kitchen is run by the Alaska Native Tribal Health Consortium. Part of its mission statement is to provide healthy eating and food security.
Gov. Mike Dunleavy issued an administrative order on Wednesday establishing a Food Security and Independence Task Force, which will be comprised of 18 members.
Thanksgiving Day meals require a lot of cooking for most people. When working with pots, pans, ovens and stoves, Thanksgiving hosts don’t want to get burned this holiday. Here are some tips.
According Alaska Backyard Chickens, which is associated with the Cooperative Extension Service at the University of Alaska Fairbanks, some of the most popular chicken breeds, such as Barred Rock, Rhode Island Red and Ameraucana, do well in Alaska and northern climates.
Certain meal service “flexibilities” – many of which enable social distancing and alternative availability of meals for kids – are now extended through June 30 of next year.
A webinar exploring cottage food production sponsored by the Alaska Food Policy Council, Alaska Farm Bureau and Alaska Farmers Market Association is available for people interested in selling homemade goods.
The pandemic has increased concerns about children's weight gain that is exacerbated by no in-person school, not to mention the cancellation of sports and other activities.
Thinking outside the restaurant, 49th State Brewing Company has used Thanksgiving Day sales and other COVID-19 friendly measures to keep business flowing and workers employed.
For local food providers, answers to the question of how to help students in need this school year remain up in the air, as groups await a decision by Congress on whether or not to extend the pandemic electronic benefits transfer program.
Deciding whether or not to reopen a business during the coronavirus pandemic, let alone open one for the first time, can be tough. One Anchorage restaurant is reaping rewards after taking the leap.
The National Oceanic and Atmospheric Administration says people in the U.S. averaged 16.1 pounds of seafood in 2018, an increase of a tenth of a pound from 2017.
Along with telling us about the new cookie flavor, polling our Facebook viewers to find the best cookie and telling you about upcoming Girl Scout events, Channel 2's Rebecca Palsha spoke with The Girls Scouts of Alaska CEO, Leslie Ridle about what to expect this season
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