food

 

Food banks around the country were listed as one of few beneficiaries to ongoing trade disputes stemming from the Trump administration this summer. Part of the president’s farm bailout included more than a billion dollars of purchases of commodities to be distributed to the nation’s food banks. And while the Kenai Peninsula Food Bank has enjoyed some of that bounty, it's not been without its challenges.

 

 


Jenny Neyman/KDLL

On the calendar, spring officially begins March 21. In reality, we’ve got a while yet before anyone in southcentral Alaska is digging in the dirt, but that doesn’t stop intrepid growers from getting started.

On March 2, the Central Peninsula Garden Club had its annual get-ready-for-spring roundtables event at Peninsula Grace Brethren Church on Kalifornsky Beach Road in Soldotna, and a new opportunity for year-round greens has sprouted up in Soldotna.

Courtesy of the Kenai Soil and Water Conservation District

Saturday’s Harvest Moon Local Food Festival at Soldotna Creek Park fed on the area’s growing interest in eating locally.

“A lot of folks turned out. We’ve got a beautiful day, blue skies and lots of vendors, and it’s pretty lively,” said Heidi Chay, manager of the Kenai Soil and Water Conservation District and one of the organizers of the festival, which served as the culmination of a week of events celebrating local foods.

Courtest USDA

There’s an experiment growing in the borough’s gravel pit in Cooper Landing and it’s ready for harvest.

“There was a project about two years ago that result in an area being reclaimed. And so we had this nice, flat surface that was freshly top-soiled, and we’re looking at what to do with it in the long term. And for a temporary measure, we did some barley trials,” said Marcus Meuller, land management officer for the Kenai Peninsula Borough.

Meuller said the department has been working toward an agriculture initiative to find ways to use borough land to make agriculture more available for residents, and the barley experiment fits right in.


On this week's Kenai Conversation, Shaylon Cochran talks with Lou Heite from Eagle Glade Farms in Nikiski and Ken Hynes from the Flats Bistro in Kenai about what kind of ingredients are available locally this time of year and how to turn then into a great holiday meal. 

Jenny Neyman/KDLL

Sink your teeth into one of fall’s tastiest treats, cozy up for fall with a different kind of fleece and take a walk on the wild side with local plants that can be used for medicinal purposes.

Links in this episode:

O'Brien Garden and Trees:
https://www.facebook.com/obriengardenandtrees/

The Alpaca Guy:
http://www.thealpacaguy.com/