Food Security Infrastructure Map
Tyonek Farm high tunnels, fish processing facilities, and elder food distribution sites.
Building Food Sovereignty in Remote Alaska
Tyonek is a remote, off-the-road-system Native village accessible primarily by air or water across Cook Inlet. Traditional food security relies heavily on both wild subsistence resources (salmon, moose, berries) and locally grown agricultural produce to reduce dependency on expensive air-freighted groceries.
Program Goals
- Increase Fresh Produce Access: Expand high tunnel and hydroponic production to provide fresh vegetables year-round.
- Support Traditional Subsistence: Protect wild salmon streams, promote traditional food preservation, and share traditional knowledge across generations.
- Build Community Capacity: Employ local youth through the Tebughna Youth Conservation Squad (TYCS) to work on the farm and learn agricultural skills.
✈️ Tyonek Food Sovereignty Air-Freight Savings Calculator
Compare local produce grown at Tyonek Farm vs. air-freighted grocery costs flown across Cook Inlet from Anchorage.
Annual District Community Savings
🥗 Tyonek Grown & Traditional Alaskan Recipes
Nutrition guides and printable recipe cards created by TTCD staff and elders for cooking fresh garden produce and wild subsistence salmon.
Tyonek Salmon Zucchini Kabobs
- Fresh wild Coho salmon cubes
- Garden zucchini slices
- Garden bell peppers
- Olive oil & garlic powder
Instructions: Thread salmon cubes and fresh Tyonek garden zucchini onto skewers. Grill over medium-high heat for 8-10 minutes until salmon flakingly tender.
Alaskan Fiddlehead Fern Saute
- Freshly harvested ostrich fiddlehead ferns
- Butter or oil
- Minced garlic
- Lemon juice & sea salt
Instructions: Rinse fiddleheads thoroughly and trim brown ends. Boil for 10 minutes, then sauté in butter and garlic for 5 minutes until tender.
Tyonek Grown Roasted Beets & Carrots
- Tyonek garden beets, peeled & diced
- Fresh garden carrots
- Avocado oil
- Wild herbs
Instructions: Toss diced beets and carrots in oil and herbs. Roast at 400°F for 35 minutes until caramelized and tender.
Kohlrabi & Cabbage Garden Coleslaw
- Grated Tyonek garden kohlrabi
- Shredded green cabbage
- Greek yogurt or mayo dressing
- Apple cider vinegar
Instructions: Julienne fresh kohlrabi and cabbage. Whisk dressing ingredients and toss together for a crisp, nutrient-rich summer slaw.
Wild Alaskan Berry Jam & Rhubarb Syrup
- Harvested wild salmonberries or rhubarb
- Pectin
- Organic cane sugar
- Lemon juice
Instructions: Simmer crushed berries or rhubarb with sugar and pectin. Process in water bath cans for long-term winter shelf storage.