Popcorn pops, steaks sizzle, and bread crust crackles. How do baked yams communicate? In sighs. I am sweet, they murmur, I’m tender. Douse me in brown butter and honey, and you’ve got dinner. Join your host Beth-Short Rhoads in partnership with KCAW in Sitka, Alaska.

Are you a risk-taker? In cooking, you should be. Especially if you like deep, complex flavors—everyone knows that burning things just a little is tasty. A splash of spirits doesn’t hurt either. Join your host Beth-Short Rhoads in partnership with KCAW in Sitka, Alaska.

In Alaska, salmon caviar—also known as ikura—is made with the help of a very special group of seafood processors. Whether or not you call yourself an “egg room girl” you can make ikura. Join your host Beth-Short Rhoads and KCAW community broadcasting in Sitka, Alaska.

Wild salmon roam free, traveling a thousand or more miles during a life at sea. You can imagine how good they must feel—plenty of exercise, a supply of healthy wild food, and unlimited time in nature. If you’ve ever seen a salmon leap from the water during its homeward migration, it might look like a jump for joy. Maybe it is. Join your host Beth-Short Rhoads and KCAW community broadcasting in Sitka, Alaska.

Are you taking Alaska’s uniquely wild and sustainable seafood for granted? Overfishing of wild seafood stocks is occurring in many places throughout the world—but not in Alaska. Find out why in this episode. Join your host Beth-Short Rhoads and KCAW community broadcasting in Sitka, Alaska.

You’ve heard about slow food. But what about slow fish? This international effort brings seafood lovers together from around the globe to learn about, celebrate, and eat fish—especially those that are procured in a way that is good, clean, and fair. In Alaska, this just comes naturally. Join your host Beth-Short Rhoads and KCAW community broadcasting in Sitka, Alaska.

Pacific cod is like an old friend you love to pal around with—think fish and chips at the corner pub. But sometimes you want passion. Surprise! Pacific cod is still the perfect date. Sprinkle on a little bit of French magic known as persillade, a pesto-like mélange of spices and green herbs, then light those candles. Join your host Beth-Short Rhoads and KCAW community broadcasting in Sitka, Alaska.

Just how long do Alaska’s dark winters last? Long enough to justify eating a lot of mood-boosting salmon, kale, kimchi…and dark chocolate. In Utqiagvik, where the sun doesn’t rise for 65 days, you can the whole bar. Join your host Beth-Short Rhoads and KCAW community broadcasting in Sitka, Alaska.

The word “craft” has its roots in old English, German, and Norse words related to strength, skill, and virtue—all of which are needed to fillet a salmon. In this episode, find filleting tips that might set you on the path to becoming a medieval fishmonger. Join your host Beth-Short Rhoads and KCAW community broadcasting in Sitka, Alaska.

Join famed French author Marcel Proust in real time as he pens his masterpiece A Remembrance of Things Past including the bit about sole meuniere where tender fillets of white fish are cooked to perfection with lemon and butter, leaving behind a plate of bones that are light as a feather and sonorous as a zither. Join your host Beth-Short Rhoads and KCAW community broadcasting in Sitka, Alaska.

What are two ingredients you’re likely to see in Southeast Alaska? Salmon and greens. That’s because it rains a lot in this region, giving both fish and gardens what they crave most: water. Learn why precipitation is so plentiful in Southeast and how you can use it to your advantage—in a delicious recipe. Join your host Beth-Short Rhoads and KCAW community broadcasting in Sitka, Alaska.

Dog paws, cedar bark, a banana ripening on the counter. The world is full of smells. Learn about some of the food chemicals that awaken our emotions and memories. And remember to breathe, especially if you’re grilling salmon kebobs. Join your host Beth-Short Rhoads and KCAW community broadcasting in Sitka, Alaska.

What if you heard about something that adds $5.7 billion dollars to Alaska’s fiscal well-being—every year? What if it was housed underwater, yet never rusted. Grew continuously yet never created pollution, plastic, or parking lots? What if this something regenerated itself continually with no effort whatsoever from human beings? What would you say then? Join your host Beth-Short Rhoads and KCAW community broadcasting in Sitka, Alaska.

The alarm clock goes off and you’re ready for breakfast. How about forgoing your usual peanut butter toast and serving yourself some black cod that’s been treated to an overnight marinade? It might be the perfect start to your day. Yes, even the skin. Join your host Beth-Short Rhoads and KCAW community broadcasting in Sitka, Alaska.

You’ve heard of the restaurant empire built by sushi chef Nobu Matsuhisa. But did you know there was once a Nobu Anchorage? Well, almost. Hear the full story, complete with typewriters and firetrucks in this tale of perseverance and passion. Join your host Beth-Short Rhoads in partnership with KCAW in Sitka, Alaska.

The evening meal is done, and it’s just you and the hum of the refrigerator. It’s time to open the tea drawer—and find fuel for that walk under the stars, a winter cold remedy, or an elixir for sweet dreams. Join your host Beth-Short Rhoads in partnership with KCAW in Sitka, Alaska.

Rachel Carson loved the ocean, penning three books about the sea before writing her best-known work: Silent Spring. But she wasn’t always a world-changing author. Enjoy the sounds of typewriters, meowing cats, and Beethoven sonatas as you follow Carson’s story from fisheries bulletins to bestsellers. Then, consider her advice for preparing seafood. Join your host Beth-Short Rhoads and KCAW community broadcasting in Sitka, Alaska.

What culinary staple is related to the amaryllis and also makes us question human nature? Onions, of course. But what’s really hiding beneath all those layers? Maybe just a really good soup. Join your host Beth-Short Rhoads in partnership with KCAW in Sitka, Alaska.

Whether we’re experiencing feast or famine, joy or sorrow, we can count on what is precious—the chicken bones and soup beans and candles on the birthday cake that let us know we’re fortunate. Join your host Beth-Short Rhoads in partnership with KCAW in Sitka, Alaska.

When you’re wrestling with a big life decision, put your complicated thought processes on hold and make a quiche. A crab quiche. Research shows answers come easier after a period of distraction. Join your host Beth-Short Rhoads in partnership with KCAW in Sitka, Alaska.

What do deer, moose, and caribou sound like when they browse? Find out in this episode—and learn about the peppery forest herbs, tart berries, and minty lichens enjoyed by these wild game species. Join your host Beth-Short Rhoads in partnership with KCAW in Sitka, Alaska.

Directives to flambe, julienne, dredge, shock, carve, bloom, and frizzle result in an array of delightful sounds. What happens when the kitchen falls silent? Put on your headphones to find out. Join your host Beth-Short Rhoads in partnership with KCAW in Sitka, Alaska.

It’s all about time. Enjoy the sounds of church bells and ticking clocks while learning a braising technique and finding its roots in ancient words that refer to live coals, bubbling, and effervescing. Join your host Beth-Short Rhoads in partnership with KCAW in Sitka, Alaska.

Halibut has so many endearing qualities. Savor them in a different preparation for every season of the year—winter, spring, summer, and fall. While you’re at it, enjoy some Vivaldi. Join your host Beth-Short Rhoads in partnership with KCAW in Sitka, Alaska.

Just how long do Alaska’s dark winters last? Long enough to justify eating a lot of mood-boosting salmon, kale, and kimchi…and dark chocolate. In Utqiagvik, where the sun doesn’t rise for 65 days, you get to eat the whole bar. Join your host Beth-Short Rhoads and the KCAW studios in Sitka, Alaska.