My husband and I also visited his family in a small town in Southeastern Alaska. In most areas that I’ve been in that are smaller, the food tends to be less nutritious. While this town still had a lot of easy to prepare fake foods and condiments, finding things made from mostly real ingredients was easier than in most cities in the “lower 49”.
In town there was a little cart with a tend that served breakfast and lunch. While I had the egg sandwich and breakfast burrito, neither of these was the standard fast food fare. Real eggs graced the sandwich and burrito, along with real bacon or sausage and we had a choice of cheese, although no “American” cheese food products were offered!
Lunches included nice deli sandwiches. While the meats were likely just common deli meats with nitrates that aren’t optimal, they were freshly made while you waited. The bread to protein ration was higher than usual as well and they didn’t skimp on the “fatty” condiments. While nothing here was something I’d want to live on, for my 10% because I’m on vacation food, it wasn’t completely horrible. Elsewhere halibut and salmon abounded (it is summer). While halibut fish and chips were common, the breading was nice and it was obviously fresh. We got it at a place where crab were placed in a tank waiting for new owners to take them home for dinner.
Having seen the prices of food and knowing that most food must either be home grown (lots of fresh green house grown tomatoes and lettuce here) or imported from a long ways away, I was surprised at the choices. I was also pleased that while the ingredient list may not have been the best, most of the food at these small restaurants was freshly and carefully prepared. Certainly the energy that the cook imparts to her gifts to the world can feed us energetically in a way that mass processed food never can.
What I find so encouraging is this is the sort of thing I wish we saw more across the lower 48. With access to pastured eggs, pastured butter and other foods from real nutritious ingredients, image how much better travelers could eat than they do now, when it even sit down restaurants so often rely only on frozen meals and ingredients.