> WHAT, if I may ask, is your FOOD CARBON signature????
As to the salmon, not very high. That's a relatively local food
source. The bulk of everything else is flown or shipped in. Not really
all that different than anywhere else. Just the added twist of one
more long flight or journey from Seattle. The reality is that shipping
to Alaska doesn't markedly increase carbon footprint as ships are
quite efficient (per tonnage moved) and we get much of our fresh foods
right from Hawaii, transported in the cargo holds of passenger
aircraft going direct.
There are some very very good vegetarian restaurants here in
Anchorage. One place is so good that I'll go there just because the
food is so good and plentiful. Who cares that vegetarianism is a
religion--this place does it right. And it isn't too far from the
office.
> As to pizzas, just travel the world a bit my friend, Italy is the place for
> it. The rest is yuk or porn, even at my place where my dear Laura from Italy
> bakes them better than ANYWHERE else in the WORLD!!!!.
Honestly, I think hybrid Greek/Italian pizza is best. It's a little
heavier on the garlic, which is right up my alley. Greek/Italian seems
to be the best way to describe it. There is one restaurant which is
very pure Italian and is known for the pizza, but I haven't eaten
there yet.
> Come on Ken, be a good and sensible boy ;-)
I am. It's not like living in Europe, where nearly everything is
flown/shipped in from everywhere else in the world. Local food
sourcing is not the norm.
Besides, EVERYTHING tastes better with the views we get here in Alaska.
AK Schnozz
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