Levi Adams, Andrew Jylkka Win $1,500 in Third Annual Sitka Food Business Innovation Contest

In his entry, Adams wrote, “My business will provide the opportunity for Sitkans to experience the healthful and flavorful addition of fresh and dried wild and cultivated mushrooms, both native and exotic to their daily routines. Forage and Farm will strive to meet the growing demand for culinary and medicinal fungi in the community by foraging fresh wild mushrooms in the warm seasons and bringing them to market at the Sitka Food Co-op, as well as distributing through an independent CSA (Community Sponsored Agriculture) program [Adams’ mother, Lori Adams, operates the Down To Earth Gardens CSA in Sitka]. In the colder seasons, cultivated mushrooms will be provided.”

With several scouting trips under his belt, Adams said he is waiting for commercial harvest permits from the USDA Forest Service and the Alaska Department of Natural Resources (state forests). While waiting for the permits, Adams said he plans to gather red alder and hemlock logs so he can cultivate mushrooms on his family’s property. He also is looking to purchase refrigerator and dehydrator equipment to store and process the mushrooms.

“With funds obtained from the Sitka Food Business Innovation Contest I will redouble my efforts toward cultivation,” Adams wrote. “I hope to bring a large number of diverse and nutritious mushroom species to the market as soon as possible. Nothing supercharges my sense of purpose like applying permaculture principles to foraging and farming and understanding that I can leverage those efforts to enrich and enliven my community. For partnering with me in this, the Sitka Local Foods Network has my deep gratitude and respect.”

Since moving to Sitka, Jylkka has been baking about fifty loaves for Sitka Food Co-op deliveries and also selling through social media. He also was scheduled to teach a Sitka Kitch class on baking brioche before the coronavirus forced its postponement. In addition to baking his bread, Jylkka has been making sauerkraut and kimchi to sell.

“Southeast Dough Company does not aim to just make a good loaf of bread,” Jylkka wrote in his entry. “The goal here is to continue building on the positive food culture that exists in Sitka and strengthen the foundations of our community. I have a strong belief that good food brings people together and allows them an avenue to connect to one another that they may otherwise not find. My chosen medium for this product is bread. The mixing of water, flour, salt, and yeast has been at the heart of society for millennia and the breaking of bread is symbolic of neighbors coming together to build lasting connections.”

Jylkka currently is using his home kitchen to bake his bread, and he estimated he could ramp up production to 400 loaves a week in his current kitchen. But he really wants to move into a larger commercial kitchen and possibly hire an assistant.

“This prize will help me take the next step to move out of my home kitchen and into a commercial space. I’m excited to be able to offer my products more consistently to the members of this community,” Jylkka wrote. “I would love to participate in the farmers market, and I understand that everything is a waiting game right now so no worries there. I also need to make some decisions as to when I chose to expand with everything that’s going on.”

Last year’s winners were Brittany Dumag of Castaway (food cart with Cuban pork sandwiches using Alaska pork) and Tamara Kyle of Sitka Sauers (fermented foods), with a special youth winner award for Abigail Ward of Sitka Spices (meat and fish rubs). In 2018, the winner was Hope Merritt of Gimbal Botanicals (beach greens and local teas).