The Copper River Watershed Project has moved its annual cooking event online. The Wild Food Feast recipe swap, exchanging recipes that showcase locally caught, grown and foraged ingredients is now open to the public on the CRWP’s website.
Submissions have so far included corned moose to kombucha, and a vodka cocktail made with muddled wild blueberries. The only hard-and-fast rule is that a recipe’s central ingredient can’t have been bought at the supermarket, said Shae Bowman, operation manager for CRWP.
“It’s not only fundraising — it’s celebrating the resources of the watershed,” Bowman said. “We have access to all this outdoor recreation and these subsistence foods. Even if we couldn’t do our annual in-person event, we still wanted to celebrate that message.”
Prizes will be awarded by drawing, with the Best in Show winner selected by CRWP board and staff. The recipe swap, which opened toward the beginning of April, will continue as long as residents are cooped up in their homes, Bowman said.
