![]() Send an email to (Comments may be read on air). How are community, tribal and state advocates trying to fill the gaps? LISTEN: HOST: Lori Townsend GUESTS: Ziona Brownlow, Founder and Development Coordinator, Food for Thought Alaska Cara Durr, Chief of Advocacy and Public Policy, Food Bank of Alaska Brooke Woods, Chair, Yukon River Intertribal Fish Commission PARTICIPATE: Call 90 (Anchorage) or 1-80 (statewide) during the live broadcast. In rural communities, reduced subsistence opportunities make it harder and more expensive to harvest local food. (Wesley Early/Alaska POublic Media) High prices at the gas pump and the grocery store are putting pressure on Alaskans just as federal COVID relief programs are coming to an end. Items inside the Mountain View community fridge include canned goods and produce as well as menstrual pads and baby formula.JTalk of Alaska: Food security for urban and rural Alaskans amid rising prices and fewer fish on Alaska public radio stations statewide. Post your comment during or after the live broadcast on social media (Comments may be read on air). LISTEN: HOST: Adelyn Baxter GUESTS: Issa Spatrisano, Director, Refugee Assistance & Immigration Services (RAIS) Divine Nganga, asylee from Cameroon Hope Gasana, refugee from Democratic Republic of the Congo RESOURCES: CSS Alaska Refugee Assistance and Immigration Services PARTICIPATE: Call 90 (Anchorage) or 1-80 (statewide) during the live broadcast. We'll hear from Catholic Social Services' Refugee Assistance & Immigration Services, the agency that helps refugees and other new arrivals to our state. Many of them have language barriers, and need assistance to find housing and jobs to build a new life. But every year, people from all over the world arrive here for that reason. (Jeff Chen/Alaska Public Media) When conflict breaks out in other countries and people are displaced, Alaska is not often where they expect to end up. The farm gives refugees and other recent arrivals to Anchorage the opportunity to grow and sell produce. Zolian Tacang of Myanmar poses for a portrait with the bok choy he's just harvested to sell at Grow North Farm's first farm stand of the season on June 24, 2021, in Mountain View.JTalk of Alaska: Resources for refugees and new arrivals in Alaska ![]() ![]() LISTEN: HOST: Lori Townsend GUESTS: Rob Kinneen, chef & outreach director, NATIFS Sean Sherman, chef & co-founder, NATIFS & The Sioux Chef Dana Thompson, co-founder, NATIFS & The Sioux Chef PARTICIPATE: Call 90 (Anchorage) or 1-80 (statewide) during the live broadcast. We'll discuss new ways to use culinary traditions for more sustainable growing and harvesting for the kitchen with North American Traditional Indigenous Food Systems (NÄ€TIFS)'s Sean Sherman and Rob Kinneen. For Indigenous chefs, reviving traditional harvest and preparation techniques is a mission to both create healthier bodies and healthier, more vibrant connections to family and community. (National Park Service) Food connected to one's culture does more than nourish the body, it also provides emotional and spiritual support. Lake Clark is part of the Bristol Bay region. Salmon hang to dry on a rack at Lake Clark National Park in 2018.JTalk of Alaska: Strengthening Indigenous food systems while highlighting local cuisine
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