2½ pounds boneless pork shoulder, cut into 2-inch cubes*

Salt and freshly ground black pepper to taste

2 tablespoons olive oil or more if needed

2 cups diced (1/4-inch) onions

1 tablespoon finely minced garlic

1 (28-ounce) can (2 cups) peeled Italian plum tomatoes, drained and chopped

1 tablespoon dark brown sugar

Zest of 1 orange, removed in 1 long strip with a sharp paring knife

2 cups chicken broth

1 cup dry white wine

4 carrots, halved lengthwise then cut into 1-inch lengths and cooked for 3 minutes

You just can’t go wrong owning a church cookbook filled with recipes submitted by church members eager to share the best of their best.

About a month ago, I got an e-mail from Patrick Kelly, one of the owners of Sea Islands Local Outlet (SILO), about a truly wild coincidence.

Patrick shared with me that SILO’s supplier for wild Alaska seafood is Steve Sturman, owner of Fred’s Alaska Seafood (www.fredsalaskaseafood.com) based in Kenai. SILO’s selling seafood from Alaska is the only exception SILO makes to its policy of offering only locally grown or produced food.

Our destination:

Kenai Alaska, July 10, 1967; David’s 8th birthday and on to North Kenai

We checked out our clean little motel room finished in pine. The beds had homemade quilts on them. The kids kicked off their shoes and crawled up on the bed. I handed them warm washcloths for their face and hands. They all stretched out and settle down for a nap.