What Why How We Eat Taster
6 to 8:30 p.m. Friday, Feb. 22What Why How We Eat Exhibition, first level
Celebrate the opening of What Why How We Eat as you taste and learn about Alaska’s dynamic foodways with chefs, growers and foodies who offer samples and demonstrations to inspire your palate. Drop in from 6 to 8:30 p.m. for a variety of local tastes:
6 to 6:45 p.m., Home cook Jess Young presents a cooking demo
7 to 7:45 pm, Refugee Assistance and Immigration Services (RAIS) representatives demonstrate spice toasting and blending
6 to 8:30 p.m. Julia O'Malley offers a sampling of pilot bread alongside its engaging history; Liz Hodges Snyder and Rachael Miller, food researchers,discuss local food security; SEEDS of Change and Vertical Harvest demonstrate the process of growing without soil; Edible Alaska's Jeremy Pataky and Amy O'Neill Houck share recent magazine issues and talk about food writing; Hearth Artisan Pizza Executive Chef Stacie Miller, shares fermentation processes; and canning expert Loki Gale Tobin discusses canning processes and provides samples.
Included with Polar Nights admission.