From the Anchorage Daily News on Thursday, January 1, 2008:
Only about 40 miles or so separate Alaska’s farms from its urban restaurants, but locally grown food remains a niche item on most menus.
That is changing, and rapidly.
This winter, at least seven Anchorage restaurants — upscale venues and crunchy cafes alike— are mostly eschewing Outside carrots, potatoes and other root vegetables. Instead, they are buying their vegetables from the Mat-Su.
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