The Great Alaskan Departure

Yes boys and girls it's that time of year when the leaves have turned and the Arctic fronts are bringing in winds and ice from the North. Summer in the northern hemisphere is on it's way out, and so am I. I'm currently at the airport awaiting a 2 AM depature to Phoenix where I connect and fly to Belize City, Belize.

Lox, crackers, pickles, and a spicey bleu cheese and smoked salmon dip.

Mexican night. Enchiladas verdes, nacho platter, arroz, y burritos con pez, pollo, y carne asado. In 20 hours I will be speaking spanish to get around Belize and will have to adapt my ingredient lists to what centroamerica has to offer. Speaking of which, I bettter put together a shopping list after this post because on Friday morning I got to do some shopping with the marine biologists.

Caramelized apples seasoned with nutmeg and ginger, nuts, berries, carrots, onion, lettuce. Pretty much a fall salad. A wild berry red wine vinaigrette goes good with it.

Garlic, butter, parsley, dill, and shrimp.

Lemon and whisky meringue pie.

After all that it was time to shut the kitchen down for winter.

In preparation for Belize I stocked up on a few leftover bulk spices we had laying around.

Food is all packed up and ready to be flown out. If anything is left behind, and it smells of anything an animal might eat, it will get eaten. Even the carpets have to be deep cleaned because bear will break in during the winter and knawl the carpets to pieces (and that means a total lodge raid) because they taste like food.

My mess this morning. I like the chaos method of packing. Just throw it all on the floor, then piece it together and pack it in tight into my small space luggage. I'm down to a medium traveling backpack, small grey backpack, and guitar case... I'm getting more efficient and need less to get a traveling cooking job done. Goal is to not have to open my big bag until I get to my bedroom at the atoll. Once opened it's like pandoras box and there ain't no way of getting it all back together again.

Last night we all got together and gave our final word on the sucdcess of the seaosn. I'm going to miss that fox, I saw a 900 Lb. bear, I caught a big fish, I ate smoked salmon everyday, I learned, and I'm going to miss the fast mail service we have.

At 10 Am I was on the ATV and out of there. Peace Igi Lodge.

Adios fishermen.

Adios lodges.

The boat...

The ATV...

Then the airport. Someone posted this on the community board, I'm glad the Igiugig village thinks about alternative energies.

De plane mon, here is de plane.

Don't know what's going on here but it looks as if the sun is raining down on Lake Iliamna.

Hopefully once a year I will be able to become a part of Alaska's wild majesty. Just the beauty is worth protecting. We made a few stops at several remote airfields. At one place a truck with a 'Pebble' decal on it's side pulled up and three geologists got out of the truck wearing their field suits and carrying maps. Everyone on the planned stared at them... to hell with Pebble, save the environment. All was quite on the flight to Anchorage. In Anchorage I needed a ride to the airport so I asked to hop in the taxi with the geologists, maybe I could learn something. Right away I brought up the mine and asked them what's going on there. They tell me right now it's only a 'project', moreso a 'science study involving number crunching to look at potential mineral yields'. There is no mining taking place as of today, but they are examining the prospect deeply. The taxi cab driver went into a fit and said it's the absolute wrong thing to do for the environment. The largest sockeye salmon run in the world would be more than likely be executed with the creation of this mine. The company that runs the show is from UK and Canada. So, why do we have foreign companies making mining claims on US territory?

There's that Mt. Reboubt again.

Hello Anchorage. With 16 hours to kill before my flight I think I walked down half of the streets you see below.

Here's where I am at this very second, as if I have to be so precise for the given moment (not), but beyond the worlds biggest brown bear you can see my office haha. The bears head is about the size of my fat dalmation Daisy.

Just one of the many random signs I come across.

Well, it's been a great end to the summer cooking at Igiuigig Lodge. All the clients were happy and I enjoyed my job. I was given the chance to experiment and improve my skills, especially in regards to desserts. Thank you Brad and Brenda for letting me get a taste of Igiugig. One of the best work environments I've ever been in and the kitchen it so spacey.

There you have it, two cooking jobs back to back in Alaska, one for a geology field camp and the other for a fly fishing job. I'm on my way to Belize to cook for marine biologists, and after that I will be heading down to Antarctica to cook at McMurdo Station, which should be sometime around November 1. Another summer done, and another one to come. This is going on 4 summers back-to-back and I keep saying this, but I can't wait until the day I can hibernate during a dark, cold winter. Ohio Rebel by blood, Antarctica Cowboy by name, Universal Cheffing is my game. Ciao, I'm off to paradiso. Hasta la vista baby.

72 Hours

I just got done with our BBQ chicken dinner, only two more nights to cook. I packed up most of the kitchen and am going to start cleaning tomorrow. This was the sunrise.

Prosciutto wrapped asparagus with salami-cream cheese rolls.

That bear is getting hungry.

Saratoga chips in the making. Montgomery Inn on my mind.

Taste and feel like awesome BBQ chips.

Onion and olive bread.

Mac n' cheese.

Fried mac n' cheese balls with smoked salmon quesadillas.

Snow is now on the mountains.

Glover Reef Atoll Research Station Menu
Oct. 1 – Nov. 1
Chef Cody Lee

Kitchen equipment – 6 burners, fridge, freezer

# of mouths to feed – 8

History of kitchen: Previous cooks have been from native to Belize and cook Belizean foods, consisting mostly of steamed chicken, tortillas, beans, and rice.

Objective: Introduce global cuisines to the research station while maintaining a low cost budget. Plan on using primarily Centro American staple ingredients and still be able to maximize tastes. Herbs and spices will be essential. No waste. Eat no turtle.

Breakfast

Eggs
Pancakes (flour, sugar, baking powder, salt, milk, eggs, butter, vanilla)
Sausage
Bacon
Breakfast potatoes/hash browns
Crepes (milk, flour, eggs, butter)
French Toast (eggs, cream, syrup, butter, cinnamon, nutmeg)
Omelets (eggs, cream, parsley, spice, onion, mushrooms, sausage/bacon, red pepper)
Donuts
Johnnycakes/fry jacks (need an oven)
Tortillas (Tortillas, refried beans, sour cream, cheeses)
Fruit ( fried plantains, watermelon, oranges, etc.)
Toast (jam, butter)
Bagels
Yogurt
Cereal (milk)
Oatmeal/Granola
Breakfast bars

Lunch

Sandwiches (BLT, turkey, pulled pork, chicken)
Burgers (Salsa, cheese, BBQ and bacon, chicken, fried fish)
Canned fish (sardines, tuna, oysters)
Hot dogs (Coney dogs)
Wraps (Chicken, beef, fish, salad)
Tacos (Beans, onions, tomatoes, lettuce, chicken, beef, rice, cheese, sour cream)
Quesadillas (Chicken, beef, fish, salad)
Tamales (Beef, chicken)
Garnaches (fried tortilla topped with beans, cheese, meat)
Chips
Granola bars/Energy bars
Hand fruits
Cracker and cheese platters
Trail mix
Cookies/treats

Dinners

Entrees

Steak
Stewed Beef
Brisket
Ground beef dishes
BBQ Chicken
Seasoned Chicken
Fried Chicken
Stewed Chicken
Pan fried fish
Poached fish
Deep fried fish
Shrimp, scallops, conch, etc.
Slow cooked pork
Pork chops
Kebabs – chicken, steak, shrimp, pork
Gibnut (Paca) – Buy only farm raised
Iguana – Buy only farm raised
*** Do not buy any turtle products and steer clear of wild game as it’s not environmentally ethical

Appetizers

Conch fritters – conch meat and flour batter deep fried
Cheesy potato skins
Fried cheese balls
Cheese, meat, smoked fish, nut, dried fruit, cracker platters
Nachos, salsa, and guacamole
Ceviche

Side Dishes

Coleslaw
Potato and cheese croquettes Potatoes, Fried Steak Fries, Sweet Potato Fries/Chips
Fries, Saratoga Chips, Mashed
Plantain chips
Pasta (Fettuccini, mac n’ cheese, angel hair)
Rice (white rice and maybe basmati/brown/sushi)
Squash, pumpkin
Beans (cooked, refried, gallo pinto, baked beans)
Green beans, string beans
Carrots (steamed, glazed)
Steam cauliflower, brocolli
Corn on the cob, creamed corn, steamed corn
Yucca (boiled, fried)
Soups (tomato, chicken noodle, vegetable)
Mixed vegetable (brocolli, bell peppers, onions, carrots, zucchini)
Nacho dishes
Rice and black bean cakes
Salads (Belize supposedly lacking in many salad greens… thus potato, cabbage, beet salads)
Dinner rolls (if we have oven)

Desserts

Chocolate dipped coconut crusted fried plantain
Ice cream, Mexican fried ice cream, sorbet
Flan
Pies, cheese cakes, cake, cupcakes (if we have oven)
Pudding (banana, sand cake)
Cookies (purchase or cook if we have oven)
Jello and fruit salad
Fruit breads (if we have oven)

Video Upload for Food Network

Here's the short video I put together for the Food Network. I wanted to have fun doing it so I spoke as if I were from Australia throughout half of it. If you want to hear my actual voice, focus on the last bit of the video or call me. Consider this a tease, where the hell is this chef from? One error is when I say that my grandmother cooked me 8 lb. cowboy steaks, I meant 2 lb., but 8 lb. sounds intimidating so heck let's keep it. I could probably eat a steak that big anyway.

Sparky Smelled the Kebabs

After I put the appetizer out I headed to the back to do some grilling.

Then out of the corner of my eye I saw a little red dog run by.

Eh it's Sparky again, he knows where the food is at.

Lately it hass been cold so I'm sure foxy is looking for every piece of scrap from the lodges. I don't believe in feeding wild animals, but since this doggy is already semi-domesticated, sits down right next the BBQ... I figured it could use a few pieces of steak and shrimp. Consider it my donation to keep the fox warm for the winter. Survival of the fittest? Once the fishing lodges close down it will have to do lots of digging in the sand for old fish and meat scraps.

More Yums

The tanker had to take a nap in the river for a few days while the winds were high. This morning the winds died down and it made it to the loading dock. Many of the native villagers make a living with barging.

My workstation... I'm spoiled by the size of this kitchen.

A great salad for tonight given this fall weather... pomegranate, craisins, wild cranberry, tomato, spinach, arugala, and walnuts.

The Igiugig Pica de Gallo with wild cranberries, dash of boysenberry syrup, and fresh jalapenos.

My first dish I ever helped create at Camargo Country Club as a dishboy. Roasted red potatoes swished around in a tablespoon of oil seasoned with garlic, salt and pepper, fresh dill and fresh parsley. Prep time - 3 min., Roast time - 45 min. @ 350.

Creamed corn - bacon chunks, bacon fat, heavy cream, red onion, white onion, garlic, parsley, butter, and corn.

Real mashed potatoes - swiss cheese, cheddar cheese, Alaskan golden potatoes, garlic, butter, heavy cream, dash of paprika, scallion, and bacon chunks. You betcha.

A little too much butter in the croissants made them flatten out, but I kind of liked the presentation.

Slow cooked pork shoulder in white wine, beer, garlic, apple, onion, garlic, and dill.

Double Musky Pie topped with a wild cranberry cream cheese icing. The crust is made of 30 saltine crackers, simple meringue, and roasted pecans. The filling is basically chocolate fudge with little crispies in it. Cruising the beach at 25 degrees.

Tried to kayak but the waves were just too big to get past and the kayak isn't contained, meaning water fills up in the seats quickly and it sinks. Fun to try though. The water is around 40 degrees, it doesn't feel all that bad until you get out.

Woke up to snow! My first snowfall since I left Antarctica.

Time to start thinking about life in Central America and packing my bag. Being a frequent international traveler I like to get focused on the new culture and environment I am headed to (if known) a week or two before departure. Where I will be going it will be hot, likely rainy, humid, and the people are more relaxed than the Alaskans who are trying to prep for the onset of winter. Swimming in the cold lake and playing outside when it's below freezing is not the way to climatize my body, but there is going to be nothing like the time I left Antarctica at -40 and flew to Melbourne, Australia where it was 114. No biggy to go from 30 to 80 in less than 12 hours, I'll just be sweating a lot and need more fluids. Culture shock never really has hit me because I know that people are people, they can talk in a certain language and wearcertain symbols, but in truth you are just like me. We all need food, water, some form of shelter at times, and the sun.

And today's weather forecast for Igiugig, AK is....

Sparky the Fox

One Last Week

On my run yesterday two giant black birds flew fast right past me. I was astonished at their sizes (wingspan at least 5 feet) and watched them as they made their way up to the treetops. The male landed right near me and the female nestled herself a ways in the woods. As I moved towards the forest to get a picture of the female the male puffed itself up a bit and began squaking at me, so I backed off. These big black birds are Golden Eagles. They can fly up to 150 MPH on a nose dive and can have a 7 foot windspan.

Woke up in shorts and tank top on the couch with the window open and heater off, only 27 degrees outside/inside. I leave the window open at night just to hear the waves and any bear that may be wander by.

Brad preparing for takeoff.

These two barrels are cool, I don't know what it is about them and the backdrop, but they are a neat photo theme. Two lonely rusting barrels on a nearly deserted beach at Lake Iliamna.

Appetizers. Hummus, homemade salsa, jalapeno-artichoke dip, carrots, olives, chips and crackers.

Chicken salad wraps for lunch.

I didn't have any eggs so I did a quick and easy tempura batter for the onion rings. Light and crunchy.

Homemade coleslaw with a few nuts and raisins in it. Kind of spicy, crunchy, and sweet.

This has been a hit over the last couple days, spicy smoked salmon and corn chowder. You have to try it to believe it, the first chowder photo below is of my first creation of it... a little sloppy, but the one I did for lunch today for our new clients turned out less mashed and more chunky. Add the smoked salmon very last.

BBQ Ribs. Slow roasted in oven with beer and spice, the smothered with BBQ sauce.

Last nights dinner finale for the last group... shrimp, scallops, pasta, mixed veg, smoked salmon and corn chowder, and beer bread.

For dessert I made up a rich peanut butter and chocolate fudge pie. It very much resembled a big Reeses Peanuty Butter cup, but maybe just a little better.

The fishermen this morning.

At 7 AM Brad got all the clients down the beach for one last cast, since I had breakfast in the oven being held warm I decided to go give it a shot. I grabbed my pixie and rod, jumped on the kayak, within one minute I had a 25 inch rainbow trout. It was fighting so much I had to land the kayak on shore just to get it in. Brad about flipped because he didn't know how I was not going to break the rod while trying to paddle in shore, fight the current, beat the waves, and reel a big fish in that doesn't want to be reeled in. But, I did it ;) Unfortunately the camera was in the house, but fortunately I got a big one, there I'm done time to migrate.

Migrating South to a Remote Island in Belize

In nine days I am going to fly from the fishing village of Igiugig to a remote reef atoll to cook for marine biologists and the research support team. Photo above by Vayama - International Travel

In total there will be 8 mouths to feed... a captain, security guard, a few scientists and students. Their current line of research is dealing with stingrays and coral, I will learn plenty more while down there, so I will keep it at that for now. I will be living and working at the Glover's Reef Atoll Research Station operated by the Wildlife Conservation Society and designated a World Heritage Site by UNESCO. There are only 176 physical World Heritage Sites in the world, this being on of them due to it's biological diversity and richness.

Click here for the Glover's Reef Research Station Website and following photo credits.

I will be filling in for Rose. The mainbody research team at the station.

Home sweet home.

Information from the Wildlife Conservation Society website:

"The Belize Barrier Reef is a World Heritage Site. Glover’s Reef is home to Belize’s largest "no-take" marine reserve, where fishing is prohibited. It is one of the only true atolls—strings of coral islands surrounding a pristine lagoon—in the Atlantic Ocean. Though the species is now greatly depleted across the Caribbean, Nassau grouper once gathered at Glover’s Reef by the tens of thousands.Evidence of preclassic Maya settlements and shipwrecks indicate that early explorers once traveled here and that these waters were on the route of the slave trade."

I am excited to learn a bit about how the no-take marine reserve works and what the results have been regarding the biology of the reef system. For years at university I argued for more marine wilderness zones since there are barely any, lots on land, few in the oceans. The ocean wild is just as, if not more, important as the terrestrial wilderness. I've read furthermore into the fishing policies of Belize, there are 13 organizations that work together to monitor, protect, and create catch sizes for local fishermen. With so many eyes on the marine playing field conservation is sure to take hold.

"Threats and Challenges - Like coral reef systems around the world, the Glover’s Reef Seascape faces serious impacts from overfishing, pollution, unregulated tourism, and climate change. These threats can destroy corals, deplete fish stocks, and weaken ecological links across the seascape. As local fish stocks in neighboring Guatemala and Honduras have crashed, foreign fishers increasingly turn to the healthier waters of Belize, placing additional pressure on Glover’s Reef. As one species after another is fished to critically low levels, the impacts cascade across the entire fish community and reef system. Lack of coordinated management strategies, sparse enforcement, and insufficient resources to effectively manage the area complicate matters more.

Dredging, vegetation clearing, and waste dumping caused by unregulated coastal and caye development also destroys critical seagrass beds, corals, and mangroves in the seascape. With climate change anticipated to cause harmful bleaching in 70 percent of coral reefs worldwide by 2100, Belize’s coral reefs are at a tipping point.

WCS Responds - WCS is working with partners in Belize to conserve the Glover’s Reef Seascape through field science, policy expertise, and strong local partnerships. Field investigations on species like Nassau grouper, hawksbill turtles, and queen conch are used to guide new laws and policies designed to conserve the seascape. Our research station, situated on Middle Caye at Glover’s Reef, is on the front lines of conservation of this remote seascape. It provides both a base of operations for enforcement and monitoring as well as a field research and training station for visiting scientists.

WCS and its partners have helped to pass new laws that mandate year-round protection for the Nassau grouper at 11 sites; established a program that trains local fishermen to collect data; and helped complete the country’s new National Protected Area Policy and System Plan."

Information from Gloversreef.org:

"Glover's Reef Atoll, the southernmost of Belize's offshore atolls, located approximately 45 km off the mainland, is oval-shaped and runs 32 km long and 12 km wide. The Atoll is considered the prototypic atoll of the Caribbean. It is not only the best developed biologically, but also possesses the greatest diversity of reef types. Its deep lagoon is studded with about 850 patch reefs and pinnacles rising to the surface. Six sand cayes lie on the reef crest along its southeastern edge. The peripheral reef of the Atoll is broken in only three places by deep channels, allowing for the tidal flow of water between the lagoon and the open sea. A large grouper spawning site is located at the northeastern end of the atoll.

The Wildlife Conservation Society runs the Glover's Reef Research Station on Middle Caye. Since opening in 1997, the Station has hosted more than 100 scientific expeditions and has served as a platform for many researchers and students. The Station's mission is to promote long-term conservation and management of the Belize Barrier Reef complex through in-situ research, cooperative management, training, and education."

Below are bits and pieces from two resorts nearby the research station. The first one is Slickrock Adventures. More details, photo credits, and info on Belize food can be found by clicking here.

I've gone over what this Chef has cooked, very similar to Costa Rican food... lots of fresh fruits and veggies, beans, rice, tortillas, salsas, nachos, fried fish, etc.

Ohhhh I can't wait.

Here is another great resort. More details on Glover's Atoll Resort and photo credits can be found by clicking here.

Rainbow on Iliamna

Here's the print of the bear that got shot yesterday because he was too big and getting too close to the village. I big arctic front has just started to reach us... heavy rains, high winds, chilly, foggy. Snow is in the forecast for tomorrow night. Here I am grilling steak right when the front came.

Rain or shine or buggy or foggy or bushfirey or icy or whatever... I will get it done.

Running Wolf

Every day now I'm doing the 7 mile run to-and-from our lodge to the lagoon, rain or shine. The beach I run on is like a wildlife highway. There are fresh bear, caribou, moose, ATV, fox, eagle, wolf, and Cody tracks inprinted in the sand daily.

While running I watch the prints by staring down and try to interpret what the activities were. Recently I've been following the paths of a mama and baby bear. The mom likes to hang around the bush at the top of the beach and the little one likes to make zig-zag paths near the shoreline. Every once in awhile you can see where he/she goes for a small fish that's come on shore. The wolves and foxes cruise net to the bear marks, probably because bear tracks are indicators of food somewhere along their route. The dogs also like to munch on large branches that have come to shore.

Yesterday I was watching an eagle soar above my head, scouting out the fish in the water, and I name came to me... Running Wolf. I remember my native teachers telling me that eagle and big birds of prey are closely connected to sky world and deliver message between our world to spirit world. An alternate, ancient descripition is of thunderbirds carrying smoke (intentions) from our world to the sun and then bringing feathers or lightning bolts back. Lightning keeps the underworld serpents at bay... more lightning = more sin exists in our world. A feather is a message, a token, a gift, and for some cultures a sign of social ranking. That viewpoint stems from ancient native mythologies. But, still believed today by many tribes.. eagles are messengers. Maybe the realization of 'Running Wolf' while I was running and looking at brother eagle was my message. I've already given the name Tall Silent Foot to Quinton, he's tall and sneaks up on you like a bear would. Rachel ain't got a name yet, Lunchbox Princess? And Brad's name? Hmm... Likes to Fish.

95% percent of the time I'm smiling, but there are a few times when I'm running, the music is cranked up, my testosterone is sky high and I ponder fight or flee situations with bear. What if a mama bear decides to jump out of the bush to chase me? I try to keep a 360 view on my surroundings, but as I know from experience, bear will show up quietly at times when you least expect them. Worse case scenerio I'd stand my ground by waving my arms and shouting, maybe scare it with a rock, if that don't work then I'll be taken down and play dead for a few seconds... but if there is one bite or claw mark I'd have to start wrastlin' that bear and kick it's butt. All else fails do the one-mile sprint.

Lunchbox cookies.

A secret dish I've created: Fried smoked salmon and mac n' cheese balls.


The mac n' cheese came from a side dish from dinner last night. It was homemade and baked. It's basic ingredients were elbow mac... cooked, cooled, and drained. Add that to a rich white sauce (heavy cream, butter, flour, bacon fat) seasoned with worstershire, cream sherry, garlic, onions, bay leaf, fresh parsley, fresh dill, and bacon. Then to the white sauce add cheddar and bleu cheese. Mix it all up. Line a casserole dish with lots of butter. Crush up plain Ruffles potato chips and create a thin bedding. Pour in half the mac n' cheese, top with cheese, top with potato chips... pour in the other half, top with cheese, top with potato chips, then top again with more cheese. Bake uncovered until top becomes browned, sprinkle some fresh parsley on top and season with salt n' pepper.

Serve it warm, let the dinner guests eat as much as they want. If you're a keen cook you'll know to make a few cups more than what they willl eat. Take the leftovers and store in the fridge. Next day take it out, heat in a heavy pot and add about a half cup of cream. Add a little more cheese and make sure it's extra cheesy. Turn off the heat and let sit for about 10. Then chop up a bunch of smoked salmon fillets, deboned of course. Add that to the mac n' cheese. Mix it, but not too much because you want to keep the chunks of salmon chunky and not mushy. Let cool until you can create a ball and it will stick together well. Dip the ball, 1-2 inches in diameter, into a wet fry batter (eggs, flour, milk, seasoning), drip of excess batter, and deep fry in bacon fat. Very delicious.

For appetizer... stuffed mushrooms. Stuffing... chopped mushroom stem, shredded fresh parmesian, chopped smoked salmon, bread crumbs, egg, onions, chopped herbs (cilanto, dill, parsley, oregano will work).

Last night's dinner excluding the mixed veg. and salad.

Quick panfried pink salmon finished broiled and dressed with a light chipotle sauce.

Steak and Chicken

The irony of cooking chicken for cattle ranchers is that most of them don't associate with chicken. They may have a coup in the backyard, but they won't tell you it's there. And if you try to put chicken in front of them at the dinner table they stare at and call it many slang names... like 'sea bird'. I need a half cow to feed these cowboys. So, I told them they better get a moose, caribou, or bear. They laughed and said not a problem.

Rider on the Storm

Fall

Shrimp scampi, scallops in vermouth-mushroom sauce.

Chicken parmigiani Special potato croquettes. Inside is creamy mashed potatoes, sausage, bacon, three cheeses, onions, mushrooms.
Garlic bread.Meatballs.How to cut a 15 lb. frozen ribeye. Fall... beautiful.Cool rocks I found. Some jade and polished petrified wood. Anyone know what this white rocks are? Fresh Calcite? All the rocks on the beach are pretty young given that this is where the subduction of the Pacific plate under the North Plate occurs. Volcanic activity occurs near subduction zones... these are zones of high pressure and temperature... new rocks.

Fall has arrived

Three days ago the leaves started turning and well, it's harvest time. Bear are out getting fat on fish and berries, Eskimos are stocking up on fish, and hunters are getting their winter rations of moose, caribou, and deer. A Mohawk myth from Northern Canada as follows: During the beginning of fall a bear was killed in skyworld, I forget the reason why it was killed in spirit world, but it was. The blood fell through the portal into our world. As the blood rained onto the land it turned the leaves red and eventually they fell. When the last leaf fell the bear began to hibernate and the hunters no longer could get bear. Meaning - when the leaves turn red it is time to hunt.

I put together a 5 minute video for the Food Channel network. Unfortunately, our internet is too slow to upload anything beyond 1 MB and we have no way to burn a DVD or make a hardcopy. Last time I had to make a video application like this I was in Antarctica. Why does this always happen when I'm no where near a Kinkos? So, when I get to town on Oct. 1 I will mail it out once a burn it and it will be late, but that's all I can do right now. Heck might as well just post a few snapshots. The job is to be a series host, so I am trying to capture my character the best I can.

Rockstar on kayak. Ogie and I are going to be rockstars one day, you'll just see, but first I got to do a little more traveling to build upon my lyrics and fine tune my voice. Ain't nothing like singing on a kayak during a wind storm on Lake Iliamna.

Speaking of influences and themes.

Damn these bugs.

Grilling salmon in 45 degrees. That isn't cold, trust me.

Trust me.

We caught this last night and cooked it last night.

Delux carrot cake.

BBQ Baby Back Ribs. Slow oven roast, meat falls off bone.

Wild berry pie.

A neat piece of Alaskan Jade I found on my run today. The coolest thing I've found so far on this beach.

Just a Taste

Drifting Down the Kvichak River

Over the last 12 hours... I've been doing this ^, cooking up a storm of lemon meringue pies, received an invite from the Food Network to send in a video in to be a series host, and just now got a message back from a research team heading to Belize to do some biological reef studies and they need a cook for one month. After months in the mountains of Alaska cooking for Geologists/Geophysists and fishermen a reef atoll in Belize would be superb, and to be a host for the Food Network would be nearly as good as the cheesecakes I've been cookin' up ; )

Mexican Night at Igi Lodge

The 20 mph winds have brought in waves, making the south western shores of Lake Iliamna look like a common Pacific beach scene. Great to kayak in.

Here's the interior of my famous 'fully loaded quesadillas'. This time around, given my location, I'm using spicy n seared cold smoked salmon with steak as my meat additions. Includes the usual lettuce, onion, tomato, mozo, cheddar... if only I had cilantro. To take it up a notch a later added chipotle tobasco sauce, fresh jalapenos, mild chili powder and a habenero sauce. It's getting cold out so we can use the extra heat.


Here you can kind of see the nacho bowl (nachoes, cheddar, onions, green olives, peppers) with homemade black bean dip (coarse chopped black beans, mozo, onion, butter, garlic, red chilis) on the top shelf. Quesadilla platters on bottom shelf. And bean and rice burritos (deep fried) on the door.

This badboy was for dessert: Rootbeer cheesecake with peanut butter and chocolate fudge topping. The topping took up more space than the filling, but it was well worth it. A unique blend of American flavours.

No waste. The foxes come around more when it's cold (5 deg C today) and even though it's a no no for wilderness protection, these foxes are already pretty much tamed and deserve a bite before winter comes, just like how we fed the basketball sized cats in Canada during fall and winter.

Goodbye Moon

The full moon has passed and now the clouds are starting to roll in. Brad's been calling this an Indian Summer and from what I remember from Kodiak, September is usually wet, windy, and chilly. Lately it's been in the upper 70s with pure sunshine. Last night was Chinese night... coconut crusted fried tigers.

Igi Smoked Salmon Sushi.

Afternoon relaxation.

Nighttime ambiance.
Morning beauty.

Recycle, Reduce, Reuse, & Redemption?

Perched above the tree tops I can see the bald eagles watching me as I run down the beach, but they have probably spotted me miles down.



Every other day I run 3.5 miles down to the lagoon. It's a gorgeous retreat.



Bear, wolves, and man trek the marsh and beaches near the lagoon. Haundenosaunee elders in Canada told me about the mythology behind wolf, bear, and man. Bear and wolf clans are essentially brothers, the two animal species are alike, yet share different traits. Bear clans are diggers, they dig in the soil for Earth's medicines like farmers, like bear. They are the ones who retain the wisdom of the plants, often clans governmed by powerful women. Wolf clans are nomadic, yet keep family alive. Although a drifter, wolves have strong family connections. Prophetic in nature, close to the full moon. The next series of evolution would be man, or at least a man reincarnated from the wolf spirit. Below you can see the three brothers.

And then what's this? Where did it come from? Where's it going...



It's going to the local Igiugig village dump where the cans and plastic will be reused. The rest will be shipped off site to a trash facility in Anchorage. Now when I run down the beach I won't have to look at the garbage. Enhance aesthics, removal of pollution, and perhaps maybe assist our race in redeming ourselves for the harm we have done, and continue to do. We have to start somewhere, sometime.


Steak dinner.
The fox watching Quinton cast.

Full moon rising.

Party on the beach as fisherman, photographers, and boaters enjoyed the sunset.



This morning Quinton and the fox made friends.




"Basically, we did not fight for the land because it represented capital, or because it represented money, or because it represented business opportunities. We fought for the land because it represents the spirit of our people (Inupiat, Yu'pik, Indian, Aleut, etc.).

...

The fact is, Alaska's native people - just as the Indian people in the 'lower 48' - have fought the same tide of assimilation, acculturation, individualism, and atomization. This process has taken a toll on our spirit, our identity, on our language and on our culture. We have alcoholism and drugs, dropouts, family breakup and crime in our communities because of the pressures we've had on us. We've almost lost the willpower to reassert our tribal identity and reconstitute our languages which are the expression of our spirit and who we are inside.

...

Education has been viewed as the panacea - as a cure-all for Native people - but it also has been used by the government, in conjunction with religious groups (like I've witnessed in Thailand Hill Tribe communities), as the means of deculturizing our people.

...

Our misled missionaries of education have been drumming into all our people the idea that you can not remain an Eskimo or Indian and still be educated. It is not true, and we should put to rest the thought that Native people are inherently ignorant... I'm not saying that we should not be educated. Education is essential... But we cannot continue to educate our children at the expense of their identity as Inupiat or Yup'ik or Indian or Aleut people. "

-Willie Hensley, Leader in Alaskan Native affairs (1980s), Alaska Geographic Magazine, The Kotzebue Basin, Vol. 8, No. 3, 1981

It's a Full Moon

Our new guests came in yesterday and as they walked through the door I had this available for them to snack on.

Smoked salmon scones.

For dinner we had grilled chicken kabobs laden a very spicy jalapeno n herb vinaigrette marinade.

I awoke at 5 this morning, but really didn't sleep all night. The guests went to bed around 11 PM after a well rounded discussion on everything regarding bear meat and quantum physics. I hoped onto the couch (my bed now), closed my eyes, but it was as if I could feel the full moon shimmering through the clouds. All night my thoughts raced and around 4 in the morning the wolves began to howl. It was so relaxing to lie there and watch the moonlight glisten off the water while howls echoed through the forests. Got up off the couch around 5 to snag some pictures and prep breakfast. While on the beach I had two foxes come up to me but it was too dark to get their picture.

The moon.

The sunrise over the mini mountain top.

Here comes Brad to pick up the guests.

"He took a picture of a picture" - FT

My first set of clients at the Igiugig Lodge left yesterday and I wish to thank them for the great time we had together. I was given advice by a notorious Chef from the Vegas strip about how to become a top-notch Exec. Chef. If you don't dream it, it will never come. He told me what I do now in life is probably what I will be doing for the rest of my life. This job, being a International Private Chef that caters to all sorts of faces and places is priceless. Time to take it up a notch. I've had a few job offers in Australia and one in Panama, but I'm just not feeling that right door yet. I want something upbeat, beachful, classy, comfortable, trendy, and hopefully something that gives room to squeeze in the face 'sustainable cuisine.'

Later that night one of the other guys was laid back watching the TV, Brad was showing a movie about fishing in the area, and a picturesque Alaskan mountain scene came on the screen. The fellar goes, "right there is a picture of a picture." I never thought of it like that. Everytime I take a picture of something beautiful, I'm just taking a picture of a picture.

All day, all week I'm either baking or cooking meals for the clients. I'm going through every recipe in every Alaskan cookbook on site and doing salmon and cheesecakes up every-which-way.

Some of the catch.

More....
Green Chicken Curry and sweet Indian rice (yin and yang). This curry recipe was obtained directly from the brother of Ravi, the popular sitarist. It's spicy and delicious. Thank you Kevin for the hook up .

Croissants from scratch, the only way to do them. Flaky, buttery, and a little gooey on the inside.


Dad's Homemade Donuts

Went for like a 10 mile kayak trip today. By the time I got 5 miles from the lodge the winds picked up to about 20 mph and white caps were everywhere. I was having flashbacks of the time I spent kayaking the seas around Kodiak, Alaska. I landed somewhere on the beach to eat three slices of bread and an apple to get some energy and saw bear, wolf, and moose prints. I followed all of them, carefully, but no animals were near. I then decided to gather some jade and herbs for teas/cooking. The weather has been icky the last few days... 50 degrees, 20-40 mph winds, rain all day and night.



My inspirations on the kitchen counter...

My nights of relaxation.

Freedom.

My dreams have been off the hook lately. Good things are coming.