Listen in to Robert Hannon’s interview with noted Alaskan historian Terrance Cole and his journalist/blogger brother Dermot. It’s a journey worth taking, and one you won’t forget. And if you’re in Fairbanks Wednesday, May 23rd, be sure to catch Terrance’s lecture at UAF. He’s calling it his “Final Lecture,” but I won’t.Read More
All Things Alaska, from a writer's point of view.
I’ve been reading Andromeda Romano-Lax’s blog in 49 Writers, Back in Print, Part II: Re-publishing your out-of-print book in digital format, and it reminded me that I have my own self-publishing story to tell. It’s mostly a how-to and if you’re interested, I hope you’ll read on.Read More
Yup. I did it. I found the perfect fit for my nerdy-wanna-be-alter-ego... Superhero Yoga is highly recommended, but an hour with the Norse Sword, Shield and Tactical Combat team made my day...Read More
Book Week isn't over, in Fairbanks or across the state. There are still more ways to celebrate and more books to read and author's to discover.
The Fairbanks Arts Association’s October literary reading features best-selling outdoors writer and photographer Nick Jans, reading from his book The Giant’s Hand: A Life in Arctic Alaska.Read More
Here’s a photograph I took of a bee on a petunia in the garden this morning. The photograph’s ok for having been taken with my phone and lacking a better camera and lens, I wasn’t about to move in closer. We used to keep bees but not anymore. It was fun and fascinating, but we gave that hobby up a long time ago for the same reason that I don’t like to stand any closer to bees. Or wasps. Or yellow jackets. Or hornets. Or any member of the hymenoptera family. Because one day while I was walking through the woods on the way to my brother’s house, I put my hand down on a wasp and it killed me. I died.Read More
Here's the recipe for moose curry and it's not unlike most curries so pull out your favorite and substitute as you like. Moose is subtle, not gamey, and there's little fat. When friends make burger out of moose, they often add a second type of meat to help it stick together and add flavor. Moose is easy to work with; if it's older or got lost in the bottom of the freezer, let it simmer a bit longer on a low heat until it's tender.Read More
The willow walls in the foreground are woven from young growth from Moose Creek which crosses our twenty acres. The rocks are scavenged from out beyond Murphy Dome (the family helps with the loading, but not the building; that's all me). And the gazebo was raised with the help of a husband plus two very good friends.Read More