Cedar Park - Leander | November 2020

FROMSEA TOMARKET Here is how Savory Alaska’s products often take just two days to travel from Alaskan shing boats to farmers markets in Texas. 1. Hook-and-line-caught sh are hand-processed on a boat and ash-frozen. 2. Packaged sh travel by boat to Juneau, Alaska. 3. Fish are own on Alaska Airlines to Austin. 4. Products are sold at weekly farmers markets in Georgetown and Leander.

“IF YOUWANT AN ALASKAN SALMON

FRESHER THANWHAT WE’RE OFFERINGYOU, YOU’RE JUST GOING TOHAVE TO CATCH IT YOURSELF.” NATHANAEL FERGUSON, OWNER

In addition to sh, the company sells other Alaska-made products, such as coee, salts, salsa and salmon caviar.

BUSINESS FEATURE

Nathanael and Sarah Ferguson began Savory Alaska in 2018. (Photos by Taylor Girtman/Community Impact Newspaper)

SavoryAlaska Leander business brings Alaskan sh to Central Texas markets W hen a customer buys a piece of sh from Savory Alaska, they support a fami- ly-owned business in Leander as well as customers always see the bigger picture, but that means a lot.” BY TAYLOR GIRTMAN

SavoryAlaska www.savoryalaska.com

Where to nd them:

Sun City Farmers Market Tue. 9 a.m.-noon Savory Farmers Market at Travisso Wed. 3-7 p.m. Wolf Ranch Farmers Market Sat. 8:30 a.m.-1 p.m. Old Town Leander Farmers Market Sat. 9 a.m.-1 p.m. 1 2 3 4

Nathanael and Sarah said they have close rela- tionships with the shermen and companies they work with in Alaska. Nathanael, a native Alaskan, said he grew up on a shing boat in a 60-person Alaskan shing village. Many are childhood friends of Nathanael’s, and the close connections allow customers to request certain sh or specialty sh products, such as salmon collars, sh heads, halibut cheeks and white-eshed salmon. Each sh has a label that gives details down to the name of the boat that caught the sh. The pandemic brought some logistical challenges to the business, including shipment delays and relocations to Houston. The Fergusons chose to absorb much of the excess costs because their goal, they said, is to oer uniquely Alaskan sh to budget-minded customers. When grocery stores sold out of meat at the beginning of the pandemic, many customers sought out sh from Savory Alaska and other farmers market sellers, which led the business to sell out faster than expected. Amid the pandemic, the Fergusons took on a new business venture: They opened Savory Farmers Mar- ket in June inside the Travisso community. Products include meats, crafts, plants, vegetables and more.

small businesses 2,600 miles away in Alaska. Owners Nathanael and Sarah Ferguson started their business, Savory Alaska, in 2018 to give their friends and family in Texas a taste of Alaska. When cooking they would often hear comments on how good their salmon dinner tasted. “I’m not particularly a good cook, so it’s not me—it’s the sh,” Nathanael said. “We have such a direct connection to some of the best seafood in the world, and it’s really dicult to get that experience in a grocery store.” Fish from Savory Alaska taste like the ocean, the owners said, and lack the “shy” taste that customers often avoid. Unlike large sheries, the Fergusons’ sh are humanely processed with sustainability in mind. The sherman who work with Savory Alaska are from small, independent businesses, which creates a ripple eect of support. Because of that, Sarah said, they are thankful for their regular customers. “They’re not just helping our business grow; [they’re] helping multiple small businesses grow in Alaska as well,” Sarah said. “I don’t know if our

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CEDAR PARK  LEANDER EDITION • NOVEMBER 2020

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