New Land, New Lives captures the voices of Scandinavian men and women who crossed the Atlantic during the early decades of the 20th century and settled in the Pacific Northwest. Based on oral history interviews with 45 Danes, Finns, Icelanders, Norwegians, and Swedes—more than half of them women—the book is illustrated with family photographs and also includes background information on Scandinavian culture and immigration.

Marvin W. Falk offers a systemic and select listing of just over 3,000 publications on the history of Alaska, published from the 18th century to early 2004. Early explorations were conducted by nationals from several nations, and the results were published in Russian, German, French, Spanish, and English. Many of these foreign language accounts have been published in translation and are included in the bibliography. This bibliography covers a wide span of Alaskan history including historical literature from: Discovery in 1741 The Russian period ending in 1867 The U.S. territorial period ending with statehood in 1959 The oil boom

Ann Chandonnet brings us a rollicking history of gold rush food complete with hearty recipes ranging from sourdough flapjacks to stewed porcupine. From miners meals and home remedies to holiday fare, beverages, and housekeeping, Gold Rush Grub follows the trail of stampeders from Sutter's Mill in California to Alaska and the Klondike. The first food history of its kind, Gold Rush Grub presents a panoramic view of an exciting period in American history. The grub that stampeders ate was affected by everything from arctic weather to Pacific Coast agriculture and Midwest meat packing. For those who struck it rich, there were oysters, ice cream, and cognac. The less fortunate had to make due with beans and nettle soup. Readers with an adventurous palate can experiment with recipes for scalloped grayling and caribou scrapple. Those who prefer to leave the porcupines and bears in peace will enjoy the engaging prose and historic photographs. Gold Rush Grub will appeal to general readers, cookbook aficionados, and anyone who loves a good meal and a great story. "There's a heavy dose of gold rush history here, which sets it a cut above your normal recipe-oriented cookbook." The Midwest Book Review "[A] fascinating new culinary history of gold miners in California, Alaska and the Klondike." Northwest Palate Chandonnet ably demonstrates how the cuisine high and low of the western gold rushes fits into America's culinary mainstream. A unique look at the last great adventure. Bruce Merrell, Alaska Bibliographer, Anchorage Municipal Libraries