North! To Alaska

Editor Paul King prepares for a once-in-a-lifetime trip to Alaska's Aleutian Islands.

A trip to Alaska has been on my bucket list for a number of years now. I have traveled to several of our nation’s wilderness areas during my life and marveled at the beauty and power of nature. I have found both adrenaline-pumping excitement and calming serenity within the borders of such places as Yosemite, Yellowstone and Shenandoah national parks. To me, Alaska represents a last frontier of sorts.

Well, I’ve finally gotten my wish. But it comes with a caveat. It will be in the middle of winter. I travel to the Aleutian Islands this week on a tour sponsored by the Alaska Seafood Marketing Institute to witness the catching and processing of such seafood as pollock and crab. Think of it as FoodService Director visits "Deadliest Catch."

I will be in the company of four other trade press editors. The trip begins with a trip to the Redmond, Wash., headquarters of Unisea, a major processor of fish and seafood and our host for this expedition. Included will be a visit to Dutch Harbor, on the island of Unalaska, and a short voyage on a freighter to Akutan, where Trident Seafoods has a processing plant.

This is not the Alaska bucket list trip I had envisioned. On the other hand it is like that most special of Christmas presents, the one where someone gives you something you would never have purchased for yourself.

As an editor, I realize the educational value of trips such as this. But this is much more than a trip to a cattle, hog or chicken processing facility. This will be an adventure, and I am looking forward to it.

Through the magic of our website and our Facebook page, I’ll be able to share my experience with you, in the form of more blogs and photos. Stay tuned.

More From FoodService Director

Industry News & Opinion

Hutchinson Middle School in Hutchinson, Minn., invited students to help serve lunch in an effort to encourage their peers to try new, healthy recipes, Hutchinson Leader reports.

The students, who are part of the school’s Students in Action Club, created posters to advertise the new meal and helped serve it to students during lunch.

The school’s kitchen manager, Janet Schmidt, said that around 37 more students than normal got in line to try the meal. The school plans to have students from the club help serve lunch once every month.

Read the full story via Hutchinson...

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

FSD Resources