International Food Blogger Conference

The Opening Ceremony was a Success

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The International Food Blogger Conference 2019 started off with a bang. Attendees and sponsors alike gathered at the Alaskan State Library & Archives Museum in downtown Juneau. All thanks to Alaska Seafood Marketing Institute, we were able to not just meet but also sample TWO Great American Seafood Cook-off winner’s dishes. Thanks to chef Lionel Uddipa and chef Beau Schooler, our attendees and guests were able to try Alaskan salmon chorizo, Alaska spot prawn escabeche, Alaskan grown carrots with sorrell, house made honey vingar and feta, Alaskan rockfish stew, marinated and chilled Alaskan halibut and cornbread with Alaskan rhubarb, goat cheese, honey butter and aerated corn. A foodies paradise!

It would not be a party without some drinks and Alaskan Brewing Company served us just that! With the drinks flowing and our bellies happy, we were all able to successfully kickoff the start of this year’s International Food Blogger Conference.

 

What’s next on the agenda?

Today we have an “Advice From the Experts” panel, an open boat lunch by SalmonState, two breakout sessions, “How I Survived the Influencer Plague” by Jordan Catapano of This Girl Walks Into a Bar and “From 0 to 100K Monthly Page Views in 9 Months” by Christine Pittman of COOKtheStory. We will then move into a “Food Writing – A Professional View” session where we will hear from expert bloggers Julia 0’Malley, Katie Workman and Doug Levy. After we will hear from Laura Muller, Oliver Moulin and Laura Lynch in an all-group session called “Food Blogging Around the World.” Next, we will continue with our Gift Suite, Expo and Taste of Juneau event where attendees will sample over 15 different local Juneau restaurant and grab some swag brought to you by our sponsors. Last, but certainly not least, we will end with “Lightning Talks,” where our fellow attendees will have the opportunity to give 5 minute informative and often hilarious talks. Make sure to follow along on our social media channels!

Full #IFBC19 agenda here!

A New Way To Get Hooked On Protein™

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This guest post is by IFBC19 sponsor Trident Seafoods

10g Protein Noodles™: made with wild Alaska Pollock

10g protein • 7g Carbs
8 Ingredients • Gluten Free

Introducing 10g Protein Noodles – a revolutionary protein-powered alternative to traditional noodles. Made from sustainable Wild Alaska Pollock, they’re fully-cooked and flavor neutral, made with 100% natural, non-GMO ingredients. Swap them into ramens, bowls, and salads for a versatile twist on noodle-based dishes.

Inspired by Tradition

For centuries, noodles made with fish have appeared on menus in some of the finest sushi and Asian restaurants in the world. The noodle-making process is quite simple: start with fresh fish, puree, add salt, add flour or starches, roll or extrude the dough through a ricer or a pasta maker, then boil in water.

Here at Trident, we were inspired by this age-old process. And to make artisanal noodles that are convenient and easy for you to enjoy, we put our own twist on it, refining the process to work on a larger scale. In keeping with tradition, we use simple ingredients – 8 to be exact. Packed with 10 grams of protein per serving, our noodles are a great way for you to get hooked on the protein your body craves.

The Process

We start with the finest Wild Alaska Pollock that’s caught and processed within hours of harvest. We filet and puree it, then add sea salt and a touch of sugar to lock in the just-caught freshness of the sea. Because we use tapioca and potato starch, our noodles are gluten free.

To bring you a flavor neutral noodle with a pleasing texture and firm bite we use a proprietary process. Here’s how it works:

  • Pureed Alaska Pollock – also known as surimi – is combined with 7 ingredients, then homogenized and blended under vacuum.  This ensures a noodle with a smooth and consistent texture.
  • Next, we extrude the surimi into a noodle form similar to a rice noodle or fettuccine pasta.
  • We then cook the noodle. Instead of using hot water, we use infrared heat and steam to cook them in order to prevent sogginess and ensure fresh artisan quality.
  • After they’re cooked, we cut and package the noodles while they are still warm, then pasteurize them to ensure food safety.
  • Finally, we freeze or chill the noodles, depending on which final product form, in order to lock in freshness for you to enjoy, or serve to your guests.

The Trident Difference

We’ve taken a time-honored method for making noodles to a new place – one that allows us to offer a healthy and appetizing alternative to traditional noodles, and one that uses a sustainable source of protein. The result is a noodle you can feel good about eating.

Enjoy!

8 Ingredients:

  • Alaska Pollock
  • Egg Whites
  • Water
  • Tapioca Starch
  • Cane Sugar
  • Sea Salt
  • Potato Starch
  • Citric Acid

Use it in recipes!

5 Hidden Gems of Juneau

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  • Mendenhall Ice Caves:
    Atlas Obscura

    Be inside a glacier. A short 12-miles from downtown Juneau in the Mendenhall Valley. The Mendenhall Glacier is visible from the visitors center on the Mendenhall Loop Road. If you’re the adventurous type you can go inside the cave by kayaking and climbing over the glacier. This magical place has bright-blue ceilings and is often described as “nothing short of incredible” or “otherworldly.” The hollow part of the glacier is sadly due to glacier melting and therefore the landscape is ever-changing. A must see before it retreats any further. *To explore the caves, you must schedule with a guided tour before hand*

 

  • The Upside-Down Forest of Glacier Gardens: The botanical gardens of Alaska inside the Tongass National Forest. 50 acres of beautiful lush green gardens. Discover the upside-down nature of the trees and possibly even spot a bald eagle. Wave to your fellow attendees on the Juneau Waterfront as you snap photos of a panoramic view of the city. Open for both walk-in and scheduled tours.

 

  • Treadwell Ruins: A short trip away on Douglas Island lays the “gorgeous ghost town” of the Tradewell gold mines. In operation from 1883 to 1917, these century year old ruins mined about $70 millions worth of gold. The stop in operation came when 3 of the 4 mines flooded due to high tides. Now, guests are able to walk around trails and read the fascinating history of what once was.

 

  • Alaska Zip-line: Have you ever been zip-lining? Now’s your chance! Enjoy the green views and the fresh ocean air while sailing through the lush forest. Perfect for the whole family.

 

  • Eagle Beach: Located right off Glacier Highway about 25 miles northwest of Downtown Juneau sits Eagle Beach. Yes, they do have bald eagles. Try to visit during low tide and you may have the opportunity to watch the eagles in their natural habitat pick at fish on the flats. There is no better place than Eagle Beach to observe the majestic birds. 

 

Getting to Know Alaska With Katie Workman

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We were lucky enough to catch up with IFBC19 Speaker Katie Workman of The Mom 100 to talk about her recent trip to Alaska and her thoughts on visiting again next month.

1. When did you visit Alaska? Where did you go?
I went to Alaska last June and fell in love. I was there with ASMI (Alaska Seafood Marketing Institute) with a bunch of chefs and food journalists learning about the seafood and fishing industry in Alaska and I was blown away by everything I saw, ate and learned. We spent most of our time at Tutka bay, took side trips to Homer, went on fishing expeditions, and cooked and hiked and talked with people in the fishing industry. It was magical.

2. What were your thoughts and feelings about Alaska?

Well, it was June, so it was dazzlingly beautiful and not too cold!  The people were mostly warm and open, though there was a not unexpected taciturn nature to some of the folks, which I think comes from some pretty rugged living.  There was a prevailing pride and investment in the fishing industry as a whole which made me realize the breadth and depth of how this industry is intertwined with all parts of Alaskan life.  It was very powerful.

3. What was your favorite dish while in Alaska?

Anything fish and seafood.  Everything salmon.  The salmon roe we saw cured before our eyes at Tutka Bay by Jeremy of ASMI.  The last night of our trip the chefs and some of the journalists all cooked favorite dishes with Alaska seafood and it was a full on banquet.

4. What was your favorite experience while in Alaska?

It was one of my favorite press trips ever for sure, and one of my favorite trips period. Catching fish on a boat, having drinks at a the Salty Dawg in Homer, lunch at the Saltry in Halibut Grove, learning all about the fishing industry. Staying at Tutka Bay. Amazing sunrises and sunsets.

5. What would you recommend for attendees to eat or do while at IFBC19?
 Anything anyone offers you! Especially if it swims or involves water! I have never been to Juneau so I’m excited to explore the food scene there. I’m excited for the helicopter trip and to get into the beer scene and learn from everyone there.

What Sets the IFBC Apart?

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Answer: Our Excursions!

Marc Wheeler, owner of Cappo cafe, using an apple press to press rhubarb for rhubarb sherbet in Juneau AK.

The International Food Blogger Conference offers an unparalleled opportunity for attendees to explore the unique locations we travel to each year. This year is no different.

The IFBC19 takes place in Juneau, Alaska and excursions will take place pre- and post- conference. They are open to all attendees and their family. These activities aim to explore each location by diving into the adventure and/or food scene of Juneau. Some are even tailored for our conference and provide opportunities for attendees to take photos and chat with the owners and chefs. This not only will satisfy the foodie in you but also help to curate unique content for your social media or blog followers. IFBC excursions will help maximize your trip so you can create lifelong memories in a matter of minutes.

Have you ever wondered how ice cream is made in a commercial scoop shop? How about learn to perfectly pair beer and seafood? What’s so special about a brewery in Alaska? *hint: a lot!* Have you ever explored Alaska’s glaciers by helicopter? If animals are more your style, before you suck down some fresh crab legs you can go whale watching or possibly see bald eagles, black bears, sea lions or more! Alaska is a fisherman’s dream, charter a boat and see if you can snag a halibut or salmon. There is no shortage to what Alaska or the International Food Blogger Conference can offer.

To make things even better, these excursions are offered at a discounted price, some even 60% off. We are one of the only food blogger conferences to offer these kind of opportunities, especially at these pries. A steal!

What’s on the schedule this year? Find our full itinerary of 2019 excursions here. We have limited spots remaining so don’t delay. See you there!


 

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