Pickled Rhubarb and spruce tips with fresh Sorrel makes a light and bright summer palate cleanser.

The rhubarb and spruce tip pickles in the photo above (and post below) by Carri Thurman, baker and chef at Two Sisters Bakery in Homer, Alaska, make, she says, a refreshing palate cleanser. I knew you could pickle rhubarb. I didn’t know you could eat pine needles for pleasure. Below, how a chance phone call and a culinary curiosity resulted in an intriguing preparation (and a solid all-purpose vinegar-based pickling ratio).—M.R. by Carri Thurman It has been unsettlingly sunny and warm this spring here in Alaska, but thanks to the still cool nights the season is lingering a little later here than down south—or “Outside,” as we like to call it. This gives us a little more time to capture nature’s emerging bounty before it fades into the true heat of summer. One recent sunny day I arrived Read On »

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I’m thrilled to publish this guest post from Carri Thurman, baker and chef at Two Sisters Bakery in Homer, Alaska, on one of life’s vital substances, salt. Without it, we die. A kitchen without it is incomplete. A cook who uses it carelessly will flounder. And the cook who, curious and surrounded by salt in solution, decides she wants to try to bring it forth herself? —M.R.  The Alchemy: Salt from Water by Carri Thurman “My mother boils seawater. It sits all afternoon simmering on the stovetop, almost two gallons in a big soup pot. The windows steam up and the house smells like a storm. In the evening, a crust of salt is all that’s left at the bottom of the pot. My mother scrapes it out with a spoon. We each lick a Read On »

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Learn how the Alaskan Inupiat Eskimos hunt whales in this day and age, by using modern technology, via NYT.

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