Archives for August 2018
The Chitina Subdistrict will open for a 168-hour period from 12:01 a.m. Monday, August 6 through 11:59 p.m. Sunday, August 12.
The fishery will thereafter open each week through the remainder of August under the following schedule. The fishery is open by regulation during the month of September:
Thursday, August 16, 6:00 a.m. through Sunday, August 19, 6:00 p.m. 84 hours
Thursday, August 23, 6:00 a.m. through Sunday, August 26, 6:00 p.m. 84 hours
Thursday, August 30, 6:00 a.m. through Friday, August 31, 11:59 p.m. 42 hours
Saturday, Sept 1, 12:01 a.m. through Sunday, Sept 30, 11:59 p.m. continuous
Final cumulative passage at the Miles Lake sonar, as of July 28, was 701,577 salmon. Continued expected salmon run entry indicates sufficient numbers of salmon to meet or exceed the lower bound sockeye salmon escapement goal with limited fishing opportunity in the Chitina Subdistrict personal use dip net fishery. The Copper River personal use fishery is managed under direction of the Copper River Personal Use Dip Net Salmon Fishery Management Plan (5 AAC 77.591). The plan establishes the season from June 7 through September 30, and directs the department to establish weekly periods based on Miles Lake sonar counts. During July 16 – 22, there were 83,176 salmon counted past the Miles Lake sonar. The preseason projection for this period was 45,317 salmon, which results in a surplus of 37,859 salmon. Copper River sockeye salmon migratory timing and the previous five-year average harvest and participation rates indicate sufficient numbers of salmon available to justify 168 hours of fishing time during the week of August 6 – 12.
The Miles Lake sonar operations ended for the season on July 29. During July 23 – 28, there were 19,868 salmon counted past the Miles Lake sonar. The preseason projection for this period was 31,889 salmon, which is 62% below expected. Copper River sockeye salmon migratory timing and the previous five-year average harvest and participation rates indicate sufficient numbers of salmon available to justify limited weekly fishing opportunity through the remainder of August. The fishery is open by regulation from 12:01 a.m. Saturday, September 1 through the end of the season at 11:59 p.m. Sunday, September 30.
As a reminder, the Copper River Personal Use Dip Net Salmon Fishery Management Plan and the Statewide Personal Use Fishing Regulations state that:
The annual limit is 25 salmon for the head of household and 10 salmon for each dependent of the permit holder.
Of the total limit only one king salmon may be retained per household.
Personal use fishers must possess both their Chitina Personal Use fishery permit and a valid resident sport fishing license when fishing. Steelhead cannot be kept, and must be returned to the water unharmed.
Harvest must be recorded on the permit immediately.
The tips of the tail of personal use caught fish must be clipped immediately upon landing a fish.
“Immediately” is defined as before concealing the salmon from plain view or transporting the salmon from the fishing site. “Fishing site” means the location where the fish was removed from the water and became part of the permit holder’s bag limit.
Information regarding the fishery can be found at the ADF&G web site: http://www.adfg.alaska.gov/index.cfm?adfg=PersonalUsebyAreaInteriorChitina.main. This site provides information regarding the Upper Copper River fisheries including: fishery descriptions and summaries, maps of the subdistricts, a listing of vendors that carry the permits, and links to the sonar numbers and fishing schedule emergency orders.
Any changes on the status of this fishery will be announced on the Chitina Fishery information line at 822-5224 (Glennallen), 459-7382 (Fairbanks), and 267-2511 (Anchorage). Please contact an information phone line prior to planning your trip to Chitina to ensure that the fishery will be open when you arrive. If you have any questions regarding the Chitina Subdistrict personal use fishery, please contact the ADF&G office in Glennallen at (907) 822-3309.
Crossing Boulder Creek, south of Black Rapids. My buddy didn’t have a pair of waterproof boots so he froze his feet in the icy water. Photo Courtesy Steven Miley Photography
ANCHORAGE, Alaska. Aug. 2, 2018. As U.S. gasoline demand strengthened and supply declined, the national gas price average jumped two-cents on the week to $2.874 per gallon. Meanwhile, Alaska’s gas price average is $3.390, which is about a penny less expensive on the week, two-cents less than last month and 59-cents more than a year ago.
“As crude and gasoline inventories tighten, gas prices remain volatile,” said Michelle Donati, spokeswoman for AAA Alaska. “On the week, pump prices increased as much as 11-cents for some states with others, including Alaska, seeing decreases.”
Alaska metro prices are listed from lowest to highest in the chart below:
City Today’s price Change from last month Last year’s price
Anchorage $3.249 -0.4 $2.618
Fairbanks $3.461 -0.4 $2.900
Juneau $3.674 +2.9 $3.351
Alaska $3.390 -0.8 $2.803
National $2.874 +2.1 $2.329
GasPrices.AAA.com provides comprehensive gas price data and insight to motorists and journalists. The Top Trends page allows visitors to sort data in various ways, including the ability to query gas prices at the state metro level. Each state touts county gas price averages via a state heat map. Motorists can find current gas prices along their route with the free AAA Mobile app for iPhone, iPad, and Android. The app can also be used to map a route, find discounts, book a hotel, and access AAA roadside assistance. Learn more at AAA.com/mobile.
(ANCHORAGE, Alaska) – Ted Stevens Anchorage International Airport will conduct a Full-Scale Disaster Exercise on Saturday, Aug. 4. Large plumes of smoke and emergency vehicles may be visible during the exercise. The exercise will be conducted at the north end of the airfield.
In accordance with Federal Aviation Administration training requirements for aircraft rescue and firefighting, the airport must conduct a full-scale exercise once every 36 calendar months. This exercise will allow airport first responders to practice responding to an incident at the airport and coordinating with various agencies that would assist in the event of an actual emergency.
There will be no impact to the normal flight operations at the airport.
The Alaska Department of Transportation and Public Facilities oversees 239 airports, 10 ferries serving 35 communities, 5,600 miles of highway and 731 public facilities throughout the state of Alaska. The mission of the department is to “Keep Alaska Moving through service and infrastructure.”
by Leslie Shallcross, Assistant Professor of Extension
For a nutritionist and a foodie there are probably two things that say “Alaska” most loudly — salmon and berries. This year’s salmon fishing season has been disappointing, so I am hoping for more success with berries. So far, I’ve tasted some very sweet cultivated strawberries and some very sour honeyberries. But as of late July, nearly ripe and a few ready-to-eat wild berries have been spotted in the Interior. Alaska is home to 75 species of berries including blueberries, crowberries, cloudberries, lingonberries, raspberries and salmonberries. Most are ready to pick between mid-July and early September depending upon the region and individual microclimates.
The taste of berries might be sufficient reason to start planning when and where you will fill your berry bucket. As a nutritionist, though, I am also interested in gathering berries for their potential health benefits. Berries contain a variety of compounds that may have some beneficial effects on human health and aging. While it must be cautioned that most of the research has been done in animals and cell cultures rather than in controlled human studies, berry compounds are known to kill viruses and bacteria, stop the proliferation of cancer cells and reduce inflammation. Studies of aging lab animals by researchers at the USDA Human Nutrition Research Center on Aging at Tufts University show that eating the equivalent of ½ cup of blueberries daily for two months improved memory, coordination and balance. In some evidence from human research, individuals who ate berries twice a day showed lowered blood pressures, increased high-density lipoprotein cholesterol (the “good” cholesterol) and reduced dangerous blblood clots. Consuming blueberries may lower blood sugar after meals. Researchers at the University of Alaska Fairbanks are currently looking at some of these compounds and their effects on markers of aging and inflammation.
Berries provide vitamins, minerals, fiber and antioxidants. It is presumed that these antioxidants are the real stars. Brightly and deeply pigmented plants such as vegetables, legumes, nuts and fruits all contain compounds with antioxidant properties. Of the many foods tested in specialized research laboratories, Alaska berries come out near the top in terms of their antioxidant content. Wild berries are far better than cultivated berries. The term for this antioxidant potential is called the “ORAC” value. A study by the UAF Cooperative Extension Service in 2013 show that ORAC values remained high in frozen and canned Alaska berries and in Alaska berry jams, syrups, sauces and fruit leather even they had been heated and processed.
But let’s get back to the issue of eating these berries. I will definitely make some jam and some lingonberry sauce. I will also keep as many berries as I am able to in the freezer for my most frequent dessert — a dish of berries with a little yogurt on top. I will aim for eating a 1/2 cup of berries per day and hope it improves my memory as well as it did for the aging animals. At the very least, the blueberries will add fiber, vitamin C, manganese, vitamin E and riboflavin to my diet.
I will also save some raspberries and some blueberries to make at least at least one extravagant Alaska Berry Celebration Cake. This cake is an Alaska version of a cake that I used to make for weddings and other special events. You can use frozen raspberries, but you must use fresh blueberries. The cake isn’t difficult to make, but I recommend breaking it up into a two-day process — one day to make the parts and one to put it together. Give the cake a few hours to sit before serving it. Oh, there is one difficult part — trying not to eat the berry filling before you assemble the cake!
Alaska Berry Celebration Cake
Sponge cake: Use your favorite sponge cake recipe and make two 9-inch layers.
3 cups fresh or frozen raspberries
3 cups fresh blueberries
2 cups vanilla or cherry yogurt
1 package stabilizer (optional)
1 envelope plain gelatin
2 cups whipping cream
2 teaspoons vanilla
powdered sugar to taste
24 ounces cream cheese, softened
3/4 cup powdered sugar
zest from one lemon
1 cup freshly squeezed orange juice
strawberries, halved or sliced
wild roses, fireweed, edible flowers
1/2 cup warmed Alaska honey
sprigs of mint or scented geranium
Drain frozen raspberries over a bowl. Heat the reserved juice with enough water to make 1/2 cup hot liquid and add packet of gelatin, stirring to dissolve the gelatin. Cool and mix with the berries. Refrigerate the berry/gelatin mixture until quite cool. Meanwhile, whip two cups of whipping cream with powdered sugar and vanilla until it holds its shape. Fold vanilla yogurt and cooled raspberry mixture into whipped cream and refrigerate overnight. (You may want to add a stabilizer to the whipping cream to help keep the filling firm if you are using frozen rather than fresh raspberries).
Soften cream cheese and whip with powdered sugar, vanilla and lemon zest until very soft and smooth.
Assembling the cake:
Split the homemade sponge cake layers horizontally. Using a pastry brush, brush the cut sides with orange juice, then raspberry jam. Remove raspberry/cream mixture from the refrigerator and fold in fresh blueberries. Place one cake layer, cut side up, on a serving plate and cover with one-third of the filling. Cover with cut sponge layer and place another one-third of the filling on top. Add the third sliced layer, jam side up, and spread with remaining one-third of the filling; place the final cake layer on top. Chill the assembled layers in the refrigerator briefly before frosting. With a decorating spatula — carefully smooth a thin layer of frosting on the cake. Place the cake in the refrigerator again and let the first layer of frosting cool so that it is firm. Put on the final coating of frosting to get a nice, smooth, white exterior.
Warm honey in microwave or on top of the stove so that it is very runny. Arrange the berries, other fruit, fresh flowers and herbs over the exterior of the cake in a pleasing pattern and brush the tops of the fruit with honey. Chill thoroughly before cutting so all layers settle together.
Leslie Shallcross is the Tanana District health, home and family development agent for Cooperative Extension Service, a part of the University of Alaska Fairbanks, working in cooperation with the U.S. Department of Agriculture. She can be reached at 907-474-2426 or firstname.lastname@example.org.
By Glenn Mollette
I had my fourth colonoscopy recently. The best part of the procedure is when it’s over. Honestly, it’s not that big of a deal but it’s always easier to say that when it’s over!
When I was in my gown five minutes before the test I thought about the inconvenience of the colonoscopy but then quickly remembered the inconvenience of colon cancer.
My father was 60 when he was told that the large mass inside his colon was cancer.
Under the instruction of our family doctor Bob Hall in Paintsville, Kentucky he underwent surgery to remove a large section of his colon that also resulted in a colostomy in the right side of his stomach. He would wear a bag on his side for three months. I vividly remember the pain and sickness of that surgery in 1980. Three months later the doctor did another extensive surgery and reconnected his colon. Seemed to me he was sicker after that surgery than the one before. Eventually he regained normalcy once again, never had radiation or chemotherapy and lived 25 more years. He was one of the lucky ones. He had one really bad sick year but he lived.
My mother in law had colon cancer and had most of her colon removed in her forties. She spent the rest of her life with a stoma. A stoma is where a section of the bowel is brought out through the stomach area. However, she didn’t wear a pouch but irrigated her colon every other day. It was one awful surgery but she lived forty more plus very active years of life.
A high school friend not long ago went to the doctor and found out he had stage four colon cancer. He couldn’t beat it and died recently. A dear minister friend at the peak of his ministry in his early fifties found out he had colon cancer. He fought it hard but it didn’t take long and he soon died.
Something will take us all out. We are all going to die. My dad used to say; “None of us will get out of this world alive.” This is a true statement. However, a colonoscopy is not that big of a deal. The routine procedure, two hours at the hospital might prevent you from having your colon cut out. Now, that would be good, right? Or, maybe it might prevent you from dying in your sixties or even fifties or late forties. It happens a lot.
I had my first colonoscopy at the age of fifty and they cut out three polyps. If I had never had that procedure done I would probably be dead by now from colon cancer. I had another one three years later. Another one five years after that and came out with four large polyps and one looked very precancerous. Thus, recently three years after the last one I had my fourth and for the first time ever the doctor told me I had no polyps in my colon. Hallelujah! I was so glad. I’ve been eating daily fruits and vegetables. Going for the broccoli, the asparagus, fruit, peppers, etc. I’m convinced fruit and vegetables are the ticket. I would recommend you make fruit and vegetable a part of your daily life. If you remember, they told us this stuff in health class in elementary school. It’s true.
The day before your procedure you will have to drink some nasty tasting stuff. At least I did. I was allowed to eat a little bit as late as 4:00 in the afternoon. Very little but I didn’t starve by any means. Two o’clock in the morning I was drinking more nasty stuff. Plus I drank about a gallon of water to flush the nasty tasting stuff down. From about 2:00 in the morning until 4:30 I was in the bathroom almost constantly. At 6:30 I was at the outpatient center of the hospital. The people were great and explained everything. By 7:45 I was receiving propofol, (Michael Jackson drug) which puts you to sleep almost instantly. By 8:45 I was leaving the hospital with my good news of no polyps. My wife had to drive. You must have a driver with you. By 9:30 I was having a Greek omelet and four large pancakes. I felt like I had earned every bite.
Colorectal cancer is the second leading cause of cancer death in America. Over 50,000 people die from colon cancer every year. Let’s all get routine colonoscopies and at least try to avoid dying from colon cancer. Good luck!
Dr. Glenn Mollette is the author of 12 books. His syndicated column is read in all 50 states.
Contact him at GMollette@aol.com. Learn more at www.glennmollette.com Like his facebook page at www.facebook.com/glennmollette