It’s time for something different.
The oysters farmed in Kachemak Bay are some of the best anywhere.
Cope has been an almost lifelong artist who knew from age 2 she wanted to create.
“We called her ‘hillbillies’ and we were fishermen, but she called us ‘beach rats.’”
Huge, juicy shrimp dripping with butter, garlic, Worcestershire sauce, and spices
Thanksgiving and Christmas are not the times when you should exercise your kitchen skills.
Using narratives and family photographs, the book covers the 60 years of Homer’s growth.
From year to year, the guests at our table may have changed, but the food served hasn’t much at all.
The bright, dynamic colors illustrate a technique that dates back to the Old Masters.
Fall brings us pumpkins, squash, mushrooms, cranberries, apples and pears. I love them all.
I wanted to share a gloriously puffed-up Parmesan, Fontina, and country ham-studded Dutch baby.
The hiatus comes in the midst of budget cuts to the University of Alaska imposed by Gov. Dunleavy.
Her journey started with an act of kindness in the midst of horrible tragedy.
The 16th annual Homer Documentary Film Festival begins Thursday.
What in the world are we all going to do with all the raspberries we picked and froze?
Festival organizers and volunteers brought activist and advocacy workers to the stage as well.
Annual festival returns with increased camping space, costume contest and more
In encaustic painting, artists melt a media of beeswax and damar to about 220 degrees Fahrenheit.
She is one of 25 Alaska artists to receive a $7,500 Project Award.
“Accessibility and collections care were the main priorities — and visitor experience”
E-Wallet Purchase (Add Funds)
Term Subscription