We are at Tutka Bay Lodge, which overlooks an inlet of Kachemak Bay—a 40-minute floatplane flight south of Anchorage—learning more about Alaska seafood and how to prepare it. But almost as important as the seafood itself, at Tutka Bay, the Dixons and their guides wouldn’t think about meal planning without first foraging in the dense woods and along the rocky seashore for ingredients to accompany the bounty from the nearby oceans and rivers.
Across Washington and Colorado, bed-and-breakfasts that cater to cannabis clientele are becoming the rage; think of them as “bud and breakfasts,” instead.
A flower farm and a wine bar might seem like an unlikely pairing, but Marigold and Mint owner Katherine Anderson has created the perfect symbiotic relationship between the two. Anderson grew up gardening in the family backyard, and it eventually led her to start the flower farm in 2008 on a two-acre plot of land […]