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NOAA Fisheries taking comments on Gulf Rationalization. What do you think?

The LegHead Report

legheadreport.jpg LegHead (ledj-hed) Report weekdays at 12:20 p.m.


Fish Radio with Laine Welch

 Weekdays at 12:20 p.m.

Galley Tables

Jul 30 2015
Symmons Wants to Bring More Public Participation to Meetings
Thursday, 30 July 2015
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dennis_symmons_mug.jpgJay Barrett/KMXT
Tonight at a special Kodiak Island Borough Assembly meeting one item on the agenda is the interviewing and swearing in of a new assemblymember to fill the seat vacated by Carol Austerman when she resigned last month.

Initially, two candidates applied for the position, which would only last through the October Municipal Elections, but one of them, former Assemblyman Mel Stephens, withdrew from consideration. That left Dennis Symmons, who has served on Service District One and has run unsuccessfully for assembly before, as the last man standing. Symmons spoke with KMXT's Jay Barrett this morning about his reasons for seeking office.

Tonight's special assembly meeting will be at 7:30 p.m. in the borough building conference room. It will not be broadcast. A regularly scheduled work session will immediately follow. 
Jul 30 2015
The Alaska Fisheries Report
Thursday, 30 July 2015

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Coming up this week, Bristol Bay sockeye may have been late but they're finishing in record territory; the Fish Board took action to protect Togiak fishermen; and buyers are struggling to keep up with the number of chum salmon flooding Norton Sound. All that, and the details behind the long awaited peace treaty over MSC labeling. We had help from KDLG's Dave Bendinger and Molly Dischner in Dillingham, KBBI's Shady Grove Oliver in Homer and KNOM's Emily Russell in Nome. 

Jul 30 2015
Unification Church to Hold Peace Event
Thursday, 30 July 2015
Jay Barrett and Kayla Desroches/KMXT

The Unification Church is including three stops in Alaska on its summer-long, worldwide road rally. “Peace Road 2015” started in the Lower 48 at the end of May, and will eventually be held in 120 countries.

The Peace Road rallies are for promoting the late Reverend Sun Myung Moon's dream of an intercontinental highway connecting six of the seven continents.

On Friday afternoon at 3, participants in Kodiak will bike from the church's Angel Garden Center on Selief Lane to St. Paul Harbor and back. There, the president of the Family Federation for World Peace and Unification, Michael Balcomb, will give a talk about the prospects for a tunnel under the Bering Strait as part of the world peace highway.

Afterwards, there will be a trek by car out to the Kodiak World Training Center in Chiniak for a barbecue, sports, music, and a bonfire. The public is welcome to all the activities.

The church’s coordinator for the event, Jonathan van Dorsten, says the gathering tomorrow is to remind people of the aim for world peace.

“The minister of our church is going to give a short talk and he’s going to elaborate more on the significance of the peace event that we’re holding," says van Dorsten. "Also, the mayor’s going to be there from what they told and me and she’s going to have the honor of passing on the flag. Then people that are gonna bike are gonna bike a short distance – a symbolic distance.”

Similar rallies will be held Saturday in Anchorage and on Tuesday in Nome.

Jul 29 2015
Fermentation Revivalist to Lead Workshop in Kodiak
Wednesday, 29 July 2015
sandor_photo.jpgSandor Katz. via Wild Fermentation.com

Kayla Desroches/KMXT

Fermentation is a historic method of food preservation that can be found in cultures all over the world, from Korean kimchi, or pickled cabbage, to fermented seal and other marine animals in the Arctic.

Sandor Katz is a fermentation revivalist who will be leading a workshop in Kodiak on Friday, and his passion for the all things fermented arose for the same reason it’s been so vital in the past. Necessity.

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He says it started when he moved from New York City to Tennessee more than twenty years ago and started a garden.

“And the first year that I was gardening, I learned the simple fact that in a garden, all of the cabbage is ready around the same time, all the radishes are ready at around the same time. And so, when I was faced with a row of cabbages ready at the same time, I decided I’d better learn to make sauerkraut,” says Katz.
Katz says he discovered when leading a class that many people are afraid of fermentation because of the idea that all bacteria is dangerous. 

“So I just got interested in demystifying fermentation for people,” says Katz. “Taking these ancient practices that people have been doing for literally thousands of years and without which human settlement in most temperate regions would have been utterly impossible.”

Katz says that applies to the northern tier of the Eurasian land-mass as well as many other regions of the world.

“In order to survive through a long winter with no fresh plant food, they would preserve barrels of sauerkraut, kimchi, many other variations on the theme and it was a survival practice,” he says. “People could take the abundance of vegetables that they have in a relatively short period of the year and preserve them so that they could be nourished by them for the rest of the year.”

He says to make sauerkraut we need to create a selective environment and exclude the air that would produce mold. To do that, Katz explains we use salt and then pound or squeeze the vegetable to pull out the juice.

“And then force them into a vessel in such a way that we force the vegetable below their juices and in that way, we protect them from air, and so the lactic acid bacteria will dominate rather than the mold and will develop this beautiful acidity which is what preserves the vegetables and gives them their wonderful flavor.”

Fermentation is also part of the yogurt-making process and Katz says that requires its own selective environment.

“We’re working with thermophilic bacteria that require temperatures above body temperature, so there we have to put it in some sort of an incubator,” he says. “I generally just use a preheated, insulated cooler, but that maintains the temperature around 110 degrees Fahrenheit and enables the bacteria that will turn the milk into yogurt to dominate.”

Katz says he’ll be demonstrating fermentation techniques at the Kodiak Public Library Friday starting at 5:30 p.m. He says after Kodiak, he’ll be leading workshops in Homer, Kenai, and Fairbanks.
Jul 28 2015
Pink Harvest Picks Up Monday
Tuesday, 28 July 2015
Jay Barrett/KMXT
Pink salmon deliveries rebounded a bit after a relatively slow weekend in the Kodiak Management Area. According to Fish and Game figures, 299,434 humpies were delivered Monday, bringing the season harvest ever closer to 5-million.

Sockeye deliveries were well over 90,000, bumping the season haul to 1.6-million, while the chum catch yesterday was over 25,000, boosting the harvest total to over 410,000.

There were 4,480 silvers and 46 kings delivered, with season totals of 147,000 and 6,060, respectively.

The all-species harvest to-date is over 7.1-million.
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