The Anchorage Food Mosaic’s mission is to build and celebrate community through our cultural foods.
In our current conventional agricultural system, a monoculture replaces lots of genetically diverse plants with one uniform crop, which is highly susceptible to disease and failure. In the same way that monocropping is dangerous to the future of a crop; we must encourage diversity within our community to prevent disease. In order for our community to thrive we need to embrace and nurture the “mosaic” of people in this city.
The Anchorage Food Mosaic features different community members through photos and traditional recipes. Let us cook each others cultural foods and share our stories with one another.
Follow us on facebook and “like” our page!
Founder & Contributor: Shannon Kuhn
Born on the coast of South Korea and raised in Anchorage, Shannon is a lifelong Alaskan with a kimchi twist. She lives to eat adventurously, meet new people, and learn about different cultures and places. She is passionate about reconnecting with her food heritage, as well as the soil it was grown in.
International Contributor & Graphic Designer: Kate Powers
Despite having her easy bake oven confiscated from her for questionable experiments, Kate Powers still convinced her Dad to let her continue to bake and cook without recipes. She loves cooking meals for her friends and family, she particularly loves cooking Latin American cuisine, especially Central American and Spanish food where she has been lucky enough to live and study. Kate has a particular interest in immigration and refugee resettlement issues, as well as farm workers rights. She wants to share the stories of Anchorage families through food.
Subsistence & Wildharvesting Contributor: Jennifer Kehoe 
The small organic farms of Massachusetts filled Jennifer Kehoe’s childhood with a bounty of apples, maple syrup and fresh dairy. She grew up on Hindu chanting, herbal tinctures, kale and kombucha, which fermented in the kitchen cabinets. Living in Alaska has introduced her to a whole new side of simple, natural and local living and she is dedicated to learning and teaching about the art, history and science of self-sufficiency. Jennifer believes food should be pleasurable and fun, but that it is also a vital path to social, economic and environmental sustainability.
Subsistence & Wildharvesting Contributor: Tikaan Galbreath
Fermented by the fine culture of Fairbanks, 20 years makes a unique sourdough. After 4 years of higher education and traveling, Tikaan Galbreath has returned to Alaska with a renewed passion for food and the positive community created around it. As his love for food spills over into his Athabaskan heritage, his concept of sustainability is currently under reconstruction as he engages with traditional practices of the past.
International Contributor: Sarah Hayes
While growing up abroad, Sarah remembers eating risgrøt on Norwegian winter mornings, Venezuelan arepas con queso, and delicious chicken satay on the islands of Indonesia. After returning from her most recent travels through the Middle East, Sarah is ready to discover culturally diverse dishes that represent the myriad of communities in Anchorage. She enjoys crafting with the Nepali/Bhutanese community and assisting older refugees in Alaska.
Local Food Contributor: Rachel Kenley
Raised in Palmer with a massive garden full of fresh vegetables at her disposal, is there any wonder that Rachel Kenley grew up to be a food snob? She loves all Alaska Grown produce: carrots, celery, sweet corn, and kohlrabi especially. She is passionate about the local food movement, increasing Alaska’s food security, and educating the public about agriculture through the communications field.
Interested in digging into food and culture? Email us at akfoodmosaic@gmail.com