Tags » Traveling In Alaska

Artists of the North Pacific Seas: The Watercolors of Dall's Porpoises

You might see a plume of ocean spray, a glimpse of black and white and if you’re close enough, you’ll hear a burst of expelled air as one of the speedsters of the sea comes up for a breath. 256 more words


Glaciers and Green: The Coastal Classic - A Five Star Train Ride from Seward to Anchorage

The mid-summer sky is reflected on one of Alaska Railroad’s GoldStar coaches on the Coastal Classic train. Mountainsides of magenta fireweed and, mixed forests, moose, Dall sheep, eagles and glaciers (and sometimes bears and caribou) were part of the 114 mile train trip between Seward and Anchorage. 270 more words


Another Great Year in Point Hope: On to Seward!

An umiak with its recently sewn seal skin stretched tight sits on the Chukchi Sea ice, waiting for whaling season to begin in March. 

May 17, Point Hope, Alaska: Near-blizzard conditions forced a one-hour delay to the start of school yesterday, the day before the end of our school year. 689 more words


Alaska: Northern Lights in the Big Point Hope Sky

Named for the Roman Goddess of dawn, Aurora, and the Greek word for north wind, Boreas, Aurora Borealis events originate with the sun and are carried to Earth on solar winds. 156 more words


A Ghost Town, Grizzlies, and the Best Fish and Chips Anywhere

Patrolling Hyder, Alaska’s Fish Creek like she owns it, 600-pound Monica fattens up on a freshly subdued chum salmon.

With a population of fewer than 100 residents, Hyder, Alaska, bills itself as “The Friendliest Ghost Town in Alaska.” The town is one of those gems that is far enough off the beaten path to still be something of a secret, known mainly to the relatively few people who travel the Cassiar Highway in western British Columbia. 375 more words


Leaving Seward, 2012

Rainbow over Cook Inlet – this photo was taken the second week of August, our last week in Seward.

For us, our summer in Seward came to an end in early August. 80 more words


Bacon-Wrapped Smelts (Hooligans, Eulachons or Candlefish)

Freshly caught smelt prepared two ways: In the foreground, the fish was rolled in polenta. The smelt in back was dusted in seasoned flour. The fish were pan fried, wrapped in bacon and placed on whole leaves of Romain lettuce to be eaten from head to tail, bones and all. 405 more words