The returning Copper River salmon are counted at the Childs Glacier monitoring station as they complete their ocean migration to their native spawning grounds.
The Portland fermentation festival offers beginners the experience to taste first-hand a variety of fermented foods under one roof. This video provides a peek inside the tent.
You might say Robert Jordan is the keeper of the flame by preserving the family’s sourdough starter for so many years.
4 top chefs team up as part of a national Chefs Collaborative fundraising effort to raise public awareness of overfishing, and create demand for less threatened fish species.
Trash fish, or commercial bycatch, has far less value than targeted fish because their demand and recognition is low. Lyf Gildersleeve, of Flying Fish Company, shows 3 trash fish species that eaters may enjoy, and would relieve pressure on the over harvested species.