New Cooking Show Debut: Double The Flavor: Season 1
Double The Flavor
On-set photo of “Double the Flavor.”
PHOTO COURTESY OF CAT BRADLEY
A brand new cooking show called Double The Flavor has launched and hit the airwaves on November 19, 2017, on KYUR ABC Channel 13 Sunday nights at 10pm, following Shark Tank. Double The Flavor was created by twin brothers, Kelsey and Kelley Johnson – AKA “Don Megga” and “KJ” – both widely known as On-Air Personalities. Their passion for cooking began at age 5. These culinary cut-ups specialize in traditional recipes to exotic fare, all the while highlighting Alaskan flavor. Each episode will feature two different dishes. The 30 minute program is filmed on location at Allen & Peterson by Upper 1 Studios.
Double The Flavor has sponsor support from local companies such as Perfectionist Auto Sound, Frozen North Apparel, BBAAD Productions LLC, Bottoms Boutique, Quake Brewing and Ready Made Dinners.
www.DoubleTheFlavor.com allows audiences to view past episodes, get the recipes, and find out more information about the show – as well as how to partner with the show, be a guest or to submit recipe ideas.
Double The Flavor also has a Facebook Fan Page and Instagram @doubletheflavorak which is growing fast. Moreover, DTF will be on location daily with their own café, where patrons will be able to pick up prepackaged, uncooked DTF meals on the go, as well as salads, sandwiches and wraps. DTF will also be offering delicately crafted coffees, teas, protein shakes and smoothies. DTF can be seen all over the entire state of Alaska and aspires to open DTF locations throughout. The flavor will be coming to you every Sunday Night on ABC Channel 13 at 10pm.
In This Issue
Mining in 2019: The Year in Review
Following a year when metal prices were both up and down—sometimes dramatically; when international trade squabbles spooked investors to both enter and exit the metals markets; and when mining companies started the year cautiously bullish but ended it cautious bearish, those involved in Alaska mineral exploration, development, and production are once again asking themselves: “Where did we succeed, where did we fail, and where do we go from here?”