Seeing Alaska’s Aleutians

by Erik Olsen on

There are few places in the US quite as remote or just plain out there as the Aleutian Islands. On the map, it looks
like someone (perhaps North America) grabbed Alaska by the waist, perhaps for a quick dance, pulling it from the grasp
of Asia, and a string of islands got left behind, trailing in the ocean like a broken spine.

The winds in the Aleutians are said to be fierce and unrelenting. Seems they are. Here in this fine
piece in the Globe and Mail writer Guy Nicholson heads to the distant Aleutians riding aboard a cargo vessel known
as “Trusty Tusty”. The ship hauls passengers and cargo a few times a year out to the Alaska Peninsula where they visit
villages, canneries, and commercial ports, and see all sorts of wildlife.

The folks along for the ride are not your typical tourists. There is Dieter, a Swiss kayaker who wants to explore the
islands’ historical fur-trade routes. A former state ferry captain who grew up in a Russian-speaking village on the
Kenai. And bird-watcher Jane, a something-genarian who is also an avid bird watcher.

Anyway, it’s a good piece that delivers a strong sense of what traveling these islands is like. It’s ain’t exactly
easy, but then again, what good travel is?  

Mad About Mystic

by Erik Olsen on

Most people probably think of that old Julia Roberrts film Mystic Pizza when they thin of Mystic, CT. That’s fine,
but they’d be missing out on a town that is rich in history, lovely, and a staging point for some decent outdoor
adventures. I have not been there in a long time, but I fondly remember the bridge there in Mystic and the sweet lady
in the small restaurant near the water who hung out with us and talked about the town’s rich past.

The
LA
Times is running a piece today about Mystic that captures it’s salty East Coast vibe. Mystic’s bit attraction are
its ships. The original town was founded in the seventeenth century, and was a center for shipbuilding in the age of
wooden sailing ships.  The L.A. Dunton, Joseph Conrad and the Charles W. Morgan are tied up in the harbor and open
to visitors. Of course, there are plenty of old locals around to explain the ships’ past and that of the town. You’re
never wanting for an eager tour guide.

And then there’s the food. Fried oysters (not really my cup of tea), fried clams (yes!..although spare me the attached
stomachs), and good local beer. Mystic is a pretty cool place.

50 States of Cheese

by Adrienne Wilson on

Ever wonder where the best, finest, most fantastic mouth-watering cheese can be found in your
state? This thought happens to strike me quite often and I tend to be in a blunder.
Sometimes it just hits me and off into the night I go like a rat. Seriously, I’m not kidding. Where’s the cheese?
Daily Candy has done a fine job
providing us with the folks that can point you to the most incredible knock-your-socks-off cheese you can find all
across America. Whether it’s brie that gets you all up in a frenzy, colby, mozzarella, or good old American find out
who your local supplier is and crave no more. See
igourmet for full details.

Friday Food Feature: Haggis

by Erik Olsen on

OK, raise your hand if you’ve had Haggis…OK, one, two,
three…maybe six of us. And yet when you think of Scotland…or in particular Scottish cuisine (such as it is) Haggis is
what usually comes to mind. What exactly is haggis? Well, it varies, but it does (kinda, sorta) closely resemble a
spicy sausage meat…and sometimes it looks a bit like roadkill. But the question is really: what is the stuff made of?
Ah, now that we know. The traditional Scottish haggis is made of (place finger over lips to prevent vomiting)
a sheep’s stomach filled with the minced lungs, heart, and liver of the sheep, all mixed together in a yummy bowl with
oats, onions, and spices. 

Of course, in olden days, Haggis made sense. Like beef jerky (mmm jerky). Haggis was made by and for Highland farmers
who had limited grazing land and perhaps just a wee spring lamb or two with which to get themselves through the
typically vigorous Scottish winters. Sure, mutton was good eating, but making up some haggis allowed the meat to go
further.

Of course, they still eat Haggis in Scotland today. I’ve had it, and when you don’t actually think about what it is,
it’s really not bad. And the Scots are taking Haggis prep to all sorts of lengths, creating even, I kid you not,
vegetarian Haggis.

Related Links:

Haggis Recipes

The Haggis Hunt

The Band Enter the Haggis

Survivor: Guatemala

by Adrienne Wilson on

Eleven seasons later and I’m finally tuning into this reality show called Survivor. How did I end up spending my evening checking out the latest cast begin their challenges and adventures through Guatemala? You can blame that one on Deidre over at our sister blog Slashfood. She whipped up a nice piece for all the Survivor fans out there looking to eat some good Guatemalan fare during the season. And here, as I was thinking popcorn would be suitable, Deidre suggests these recipes for Cassava Root Souffle, Chicken in Pineapple, Pepian de Pollo and plantains in temptation sauce. Even if you’re not a fan of the popular reality show or just a smidge jealous that some lucky people get to hang out in Guatemala for a few weeks and you don’t, it’s hard to deny how incredibly delicious the food sounds.