JULY 25 - AUGUST 8, 2017
FEATURES
UNIVERSITY OF ALASKA ANCHORAGE
SPORTS
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Photo story: Tree swallow colony at Otter Lake
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UAA volleyball players host camp for high schoolers
Arbuckle excels academically and athletically in both her degree and individual events
PHOTO BY JAY GUZMAN
Race participants at the Running with the Bulls event will have a view of musk ox in their pastures as they run one of the three options available.
Running with the bulls Palmer style, much different than in Pamplona By Cheyenne Mathews cmathews@thenorthernlight.org
The Musk Ox Farm is hosting its 15th Annual Running with the Bulls race on Aug. 6, starting at 1 p.m. The kids fun run 1k opens the event and is followed by a 10k run and a 5k run/walk. Executive Director at the farm, Mark Austin, said the race offers a beautiful trail and a unique course experience. “[When] people think pastures they think just running around, but it can be a pretty — for people who are trail runners — challenging course,” Austin said. “We make the most of our terrain to make it interesting. It’s a beautiful, challenging course. It’s more than people typically
expect on a farm.” Unlike the running of the bulls in Pamplona, Spain, Austin stresses that runners will be in close proximity to the musk ox but that they will only ever run adjacent to their pastures saying that, “Running with the bulls in Pamplona is very different than running with the musk ox.” All proceeds from the race go towards the Musk Ox Farm, which has three main goals in its operation. “There’s basically three pillars of our mission: to domesticate… to educated and to create positive economic opportunities for Alaska Natives,” Austin said. Dani Biersteker is the education coordinator for the Musk Ox Farm, and she said the run
offers people a chance to see musk ox in a different way. “You have people who come back and all of a sudden they are wondering why an animal did what they did when they walked by,” Biersteker said. “Why did they get up and start running towards them or why did they not even get up and care one bit? It’s always fun to have people come back and be like, ‘Oh I saw this group do this and they were running around in circles. These ones didn’t even notice we ran by them,’ and to be able to use that as a platform to talk to people more about why our animals are the way they are.”
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PHOTO COURTESY OF SKIP HICKEY
Madeline Arbuckle performing her routine during a home meet against Centenary University. Arbuckle is on track to graduate in the fall with a bachelors degree in environmental studies.
By Lauren Cuddihy
sports2@thenorthernlight.org
Madeline Arbuckle, a UAA student-athlete, spent her 201617 year at school and on the road for gymnastics meets, making significant achievements. “At this point, I think it would be weird to not have a full schedule and constantly have to prioritize things. I try my best not to get too stressed about school because I know that I can manage my time effectively and get everything done that needs to get done,” she said. The time in the gym payed off significantly as Arbuckle managed to accumulate career bests in all of her individual events. She often competed as an all-around, receiving a high combined score of 38.250 as well as managing 9.7 or better in the vault, beam, bars and floor events.
With such a full schedule, Arbuckle generally balances everything going on in her day between the Alaska Airlines Center and campus buildings for her classes, but that’s nothing new for her. “I have always been used to balancing school and athletics. By grade three I was training 20 hours a week and in grade six I had to start leaving school early to go to practice,” Arbuckle said. Arbuckle’s GPA from the past semester and cumulative of 3.91 put her at No. 2 out of all gymnasts in the Mountain Pacific Sports Federation. “Pre-season and during season are the toughest times due to our heavy schedules and the exhaustion that comes with our longer workouts, which makes getting into the homework zone
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New restaurant, Froth and Forage, debuts with rave reviews By Ammon Swenson arts@thenorthernlight.org
Since opening in May, farm to table restaurant and coffee shop Froth and Forage has been a hit with online reviewers. The restaurant, which is located in Indian off the Seward Highway, has almost perfect ratings on sites like Yelp, Facebook and Google. “Where do I begin,” asked Yelp reviewer Shara E. from Anchorage. “How about with WOW!” Nicole Nodlehs’ Facebook review echoed Shara’s sentiment. “WOW! Little hole in the wall that is deceivingly artistic
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both visually and culinary,” she wrote of the 900 square foot restaurant. The menu, which heavily features fresh ingredients, is an eclectic mix of breakfast, apps, sandwiches, salads and entrees. The breakfast has some classic options like biscuits and gravy, but there are also dishes like lemon ricotta pancakes and an udon breakfast bowl. A reviewer favorite was the poutine which features thin house cut fries, reindeer from Indian Valley Meats, house cured bacon red-eye gravy, melted cheddar cheese curds, roasted garlic, fresh herbs and parmesan. The entree options include a
confit turkey leg, reindeer caribou tacos and an Alaskan veggie bowl. “I make food that I want to eat,” said owner and chef Zachary Reid. Reid was born in Fairbanks, but grew up in Hawaii where he learned to cook for high-end resorts. His interest in farm-totable stems from having ready access to fresh ingredients due to Hawaii’s year-round growing season. “The whole farm-to-table thing has always been a part of something I am as far as my cooking style goes,” Reid said. “You feel better when you eat better food with better quality ingredients and you know where
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you food comes from,” said Michelle McIntyre, Reid’s wife of 17 years. Reid runs the restaurant along with McIntyre. They met in high school while Reid was working at Wendy’s. McIntyre, who spent a lot of time working front of house jobs, said Reid has always worked with food. Reid comes from a line of restaurant owners. His parents had a restaurant years ago and his grandfather owned a pizza place. “He likes to express his creativity through food and he kind of needs that outlet,” McIntyre said. “So owning his own business is a great opportunity for that.” Froth and Forage is not the
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first restaurant the two have run together. They had a similar farm-to-table place while in Vermont with a focus on seasonal offerings. “A lot of people say that it’s rough working with your spouse or whatever, but we have always worked really well together,” McIntyre said. McIntyre and Reid knew they wanted to open another restaurant, but didn’t realize it would be so soon — or in Alaska. McIntyre also has roots in the state as her family is from here and she grew up spending summers in Alaska. Moving up here
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