For Smithsonian: A ride on America’s last flag-stop train into Alaska’s homestead country

An Alaska Life

If you can find it, pick up a copy of Smithsonian Journeys. It is one of my most favorite projects, in part because so many of my favorite journalists and writers wrote and took photos in it, including Ash Adams, Brian Adams, Katie Orlinsky, Wayde Carroll, Seth Kantner, Nathaniel Wilder and Kirsten Swann. I also liked it because it gave me a chance to explore a little of my own family connection to the railroad line that runs from Talkeetna to Hurricane through off-the-grid homesteader country.

Here’s how my story begins:

To get to the town of Talkeetna, where Alaska’s popular flag-stop train begins its route, take the Parks Highway north from Anchorage through the Anywhere-in-America strip-mall colony of Wasilla, pass Happy Hooker Towing and the neighboring Church on the Rock, go by so many lonesome coffee carts in so many dusty gravel parking lots…

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Published in: on July 23, 2016 at 10:53 am  Comments Off on For Smithsonian: A ride on America’s last flag-stop train into Alaska’s homestead country  

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Published in: on April 7, 2016 at 10:40 pm  Leave a Comment  

A #bookreview and #giveaway! Enter to #win your copy and $10 #Amazongiftcard – Emmmmerz


This is a review of a novel given to me in exchange for an honest review. Not only do I get to read it; I get to give away a physical copy to one of you guys! Schweet! The book isn’t terribly long; which to me is a good thing, as it’s a bit out…

Source: Modeling an Older Style

Published in: on April 2, 2016 at 8:08 pm  Leave a Comment  

Does the alcohol really cook out? (posts of years past) #archives #rewind #oldblogposts

This is a bit of a ‘dry’ post (sorry, lame joke!) so please bare with me, there’s a momentous bit of information to cover! Contrary to what most people believe, (and that includes most professionals,) when using beer, wine or other alcoholic beverages in recipes, a good percentage of alcohol is left after cooking. Like salt, alcohol brings out the flavor in food. Whether you’re cooking with wine, beer, or liquor, the alcohol in those beverages improves flavor perception in at least two important ways: by evaporation and by molecular bonding. Many dishes incorporate alcoholic beverages into the food itself. Such dishes include coq au vin, chicken cacciatore, and boeuf bourguignon. More modern examples are beer grilled chicken and bratwursts boiled in beer. Adding beer, instead of water, to chili during cooking is common. An overnight marinade of chicken, pork or beef in beer and spices is another example of alcohol use. Alcohol has a lower boiling point than other liquids

Source: Alcohol in Cooking

Published in: on February 29, 2016 at 4:50 am  Leave a Comment