Page 3 - Cuisine & Wine Asia 2020 - Jan/Feb 2020 Issue

et’s talk about the idea of S.O.U.L.
(Sustainability, Organic, Urban, Lifestyle). It
stands for many things in the culinary and
Lhospitality industry: Sustainability in the
workplace, whether in the culinary or hospitality
industry; the growing education of those learning Our journey started off in Anchorage, the largest
and using local, Organic produce, the use of city in Alaska. With picturesque views and
Urban spaces to cultivate agriculture in cities, attractions such as seaplanes, and walking tours of
and sustainable habits we can undertake and the village at Crow Greek Gold Mine, Anchorage
adapt in our Lifestyles. With what is happening has much to offer to those with wanderlust. We
around the world, food is the universal talking spent the first few days soaking in the sights, from
point. For this year’s WGS, we are using the Beluga Point to Begich Bogs, Portage Glacier to
idea of one’s soul when we talk about food, Whittier, sampling some of the best seafood and
whether through eating, learning from others, exploring some of the well-supplied supermarkets
or spreading information with good intent. in the country. What Alaska does best is in their PUBLISHER + PERSPECTIVE
I was reminded of this during my recent markets, especially when it comes to fresh catches.
exploration into Anchorage and Vancouver, where Some of the best produce that’s exported out
I was shown not just some of the most beautiful of the USA is Alaskan seafood. This is something
sights in the world, but also the hardworking I admire much about the state of Alaska, and
and hospitable people of the cities who something I wanted to try on their home turf.
supplied some of the best produce in the world.

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