Dive in to the Waterbody Blog » Exploring Alaska

How a paddle trip in Southeast Alaska inspired a packaging change for our entire body care line!

Eat your way through Alaska's wild mushroom season with these three easy, tasty toasts!

Spring is arriving all across Alaska, and we are itching to stretch our sleepy winter bodies toward the sun and take to Alaska’s wild, beautiful, and bountiful forests, meadows, and coastline to witness the magic of the changing season for ourselves. Early spring brings fresh new green growth, and a perfect opportunity to forage wild spring greens and edible plants as they emerge from...

Here’s a roundup of my favorite field guides for learning to forage wild plants in Alaska.

I'm determined to build Waterbody as a force for good. Here's how I'm weaving environmental stewardship into the fabric of this skincare brand.

Learn about this potent healing plant, some of it's indigenous cultural context, and why we've we won't be formulating with it anymore.

Windows down, bare arms warmed by spring sunshine radiating from an uncharacteristically bright blue sky, we cruise out into the forests in search of fresh green fragrant Sitka spruce tips for your next soak in our Rainforest Bath Salts.

The arrival of spring is a refreshing welcome sight, and it has our boots – and our spirits – itching to get out and wander around the woods to see which familiar green friends are making their seasonal debut. We’re ready to step into foraging season! This week I’m sharing three of my favorite wild spring edibles to forage in southeast Alaska.

The practice of immersing oneself in the world of the woods is well known and regularly practiced for good health in Japan, where it is beautifully referred to as shinrin-yoku, or ‘forest bathing’. Tap into the mind-body benefits of spending time among the trees.

Slip on your xtratuffs and take a hike into the rain-soaked muskeg in search of mid-fall magic and aromatic Labrador Tea.

With the warm smell of alder smoke in the air and the steady gurgle of the pressure canner bubbling away on the stovetop, I spent the last weekend salting, smoking, and canning this summer’s catch of king, coho, and sockeye salmon. Like processing any food you’ve caught or grown yourself, smoking and canning fish is truly a labor of love.

When a close friend first approached and floated the idea of a big, extended wilderness paddling trip to me, my eyes widened and my mouth blurted, “yes, absolutely!” while the little voice of self-doubt in my brain quietly whispered, “hey, um, you do know you’re not really an expedition paddler, right? A few long weekend trips doesn’t exactly mean you’re prepared for an undertaking of...