Episodes

Last Thursday, February 22nd, 2018, a Big State Logistics fuel truck rolled at  Mile 2.5 Richardson Hwy, Dayville Road. BSL estimates 2,500 gallons of diesel fuel was spilled when the trailer of the BSL truck flipped over after leaving the roadway. Icy road conditions and low visibility contributed to the accident. 7,200 gallons of fuel was lightered from the trailer and the pup.

Boys Varsity Basketball – Coach Hinkle

Valdez vs. Monroe

Friday (2/23)-

This weekend the Valdez Buccaneers traveled to Fairbanks to take on an Aurora Conference opponent, the Monroe Catholic Rams.  On Friday night the Bucs got off to a slow start, yielding a 15-0 deficit to Monroe.  At halftime, Monroe led 28-12.  The Bucs rallied in the second half, but ultimately lost 59-44.

Valdez only yielded one offensive rebound and gave up a mere 8 two-point field goals in the game, but Monroe excelled beyond the 3-point arc (going 13 of 26).  The Bucs were led offensively by Bennett Hinkle (11 points, 5 rebounds), Jalen Freeman (9 points, 5 rebounds), and Logan Heckathorn (8 points, 3 rebounds).

Saturday (2/24)-

The Buccaneers began Saturday more competitive and focused than the previous night – trailing by only one point after the first quarter (11-10), and 4 points at halftime (24-20).  Monroe was able to extend their lead by the end of the third quarter (36-30), and eventually pulled away in the fourth to win 46-35.

The Bucs interior defense continued to be tremendous – yielding only 4 FG’s (8 points), but the Rams were able to convert three point attempts (going 11 of 27 for the game).  Conversely, the Bucs shot 0-for-8 from beyond the arc, and scored 30 of their 35 points inside the lane – with the remaining 5 coming from the free throw line.  

Bennett Hinkle led the Bucs offense with 12 points and 9 rebounds, followed by Logan Heckathorn with 7 points, and Jalen Freeman and Aidan Hinkle with 6 points apiece.

Notes-

• The weekend losses cemented the Buccaneers 2017-2018 Aurora Conference record at 8-2, solidifying them as the #2 seed heading into the Aurora Conference tournament slated for March 8-10.
• Friday nights loss ended the Buccaneers win streak at 15 games.  
• All 4 Buccaneer losses have occurred within Monroe Catholic’s Boileau Hall.
• The Bucs travel to Kodiak to take on the Bears this weekend (March 2 and 3) in the regular season finale.

JV Boys Basketball – Coach Lee Chadwick

The JV had  a good weekend against a strong Monroe Team. Although we lost both games, we have made great progress over the course of the season.

Nordic Skiing State Championships – 

Coaches Timi Miner & Mel Koontz

February 22-23, 2018

Mass start in the 10km Classic

The Valdez Buccaneer Nordic Ski team traveled to Fairbanks to complete in

State Nordic Championships. Seniors Ben Swanson and Tolgonai Nasipbek

kyzy completed in two days of racing in balmy Fairbanks. On Thursday,

February 22, 2018 Swanson placed 59 th out of 93 in the freestyle, finishing a 7.5

kilometer course in 26:16. Tolgonai Nasipbek kyzy completed 5 kilometers in

26:13.

On Friday, skiers competed in the longer classic races and faced cooling

temperatures accompanied by wind. Swanson completed 10 kilometers in 37:08,

putting him 51 st out of 91 skiers. Nasipbek kyzy finished 7.5 kilometers in 48:00,

coming in 87 th out of 88.

The snow was noticeably slower and softer than last year for all skiers. The top

skiers came in about 8 minutes slower than last year. Region IV dominated,

Molly Gellert from West Anchorage took first place for the girls in the freestyle

with a time of 14:52, and Gus Schumacher from Service High School finished in

19:27. In the classic race, Schumacher from Service took first again, finishing in

29:23. For the girls, Kendall Kramer from West Valley surpassed Gellert to take

first, finishing in 26:52.

Coach Miner has observed Senior Ben Swanson’s progress the last two years

and noted that he remained consistent and reliable, yet he continued to push

himself through the ranks and beat his previous skate time at state. He also

improved his sportsmanship and stayed to cheer on the remaining skiers after

the crowds had left. It was a great pleasure working with Tolgonai this season.

She went from barely running a lap around the track and never having been on

skis before to competing in state Nordic skiing championships. Through it all,

she had a smile on her face and was always happy to just finish a race. Tolgonai

proved that hard work and determination pay off in the end.

Although Josten Carlson was unable to join us for state, he made huge

improvements in his technique and speed this year.

It has been a whirlwind of a season for the Bucs Nordic Ski Team. Due to a

large number of seniors last year, our team was small, yet mighty this year. It is

our hope that Nordic skiing will be revived in the Snow Capital of Alaska. After

school skiing is now available to elementary students 2nd – 5th grades on

Wednesdays and middle school students on Mondays.

Swanson looking strong in the freestyle

Tolgonai Freestyle

Tune in and bid on fabulous homemade delicacies to support 3 Valdez Firefighters in the Scott Firefighter Stairclimb. Proceeds will go to support the Leukemia & Lymphoma Society.

Listen on KVAK Radio at 93.3FM, 1230AM, or listen live at KVAKRadio.com.

Round One

Classic Creme Brulee

Baker: Karen Feero

20 individual servings of a rich, smooth-textured dessert known as Burnt Cream in England. The caramelized sugar crust is crisp and light atop a creamy and decadent custard. Yum!

Ingredients: cream, egg, sugar, vanilla

Paleo Chocolate Pecan Pie

Baker: Morgan Wadsworth

“Wholesomelicious” describes this mouth watering good for you dessert. Made with almond and coconut flours, tapioca and maple syrup. Layers of pecans and chocolate in a gluten free crust dominate this sticky, gooey, mouth-watering pie.

Ingredients: almond, coconut, tapioca, vanilla, salt, egg, chocolate, maple syrup, pecans

Country Style Carrot Cake

Baker: Daisy Hedburg

Country carrot cake, just like mom used to make. This moist cake is bursting with coconut, pecans, raising, and of course carrots, and is smothered in a rich cream cheese frosting. Every bite is like tasting heaven.

Ingredients: flour, sugar, cream, butter, pecans, vanilla, oil, spices, egg, coconut, raisins, cheese

Chocolate Fudge Cake Trifle

Baker: Debra Roberts

Light and creamy, this dessert alternates layers of rich chocolate fudge cake with creamy vanilla and cheesecake custard, and a whipped creme anglaise frosting. Smooth and rich, this dish melts in your mouth.

Ingredients: flour, sugar, butter, egg, chocolate, vanilla, milk, flavorings

Key Line Pie X 2

Baker: Brandy Smelcer

An American classic that originated in Florida in the late 1800s, this tangy and sweet dessert is created by a chemical reaction between the egg yolks and the lime juice. Chemistry never tasted so good!

Ingredients: Key lime, cream, sweetened condensed milk, egg, flour, butter, salt

Vanilla Hydrenga Cake

Baker: 13yr old Rain Osborn

Delicate and delightful, this Hydrenga cake is named for its beautiful floral frosting. Light and fluffy vanilla cake is layered with equally light and fluffy vanilla buttercream frosting. this cake can stand alone or be accompanied by fruits and creams.

Ingredients: flour, sugar, egg, butter, milk, vanilla, salt

Round Two

Kit Kat Stuffed Candy Cake

Baker: Christy Franklin

Sweet does not begin to describe this candy filled cake. An outer edge of Kit Kat candy bars encases a tender chocolate cake smothered in chocolate frosting and topped with literally pounds of chocolate candy. Let’s call this chocolate overload.

Ingredients: flour, butter, egg, milk, salt, spices, Kit Kat candy bars, misc other candy

Suzie’s Caramels

Baker: Suzie Koklich

Two pounds of the richest, softest, and most delicious caramels. This recipe is over 30 years old and has stood the test of time. Loved by all who have tried them, these caramels are fabulous!

Ingredients: butter, sugar, salt, corn syrup, milk

Pandan Naked Cake

Baker: Lady Ann

Pandan is a space widely used in Southeast Asia. This “Naked” cake is Pandan flavored with Swiss meringue buttercream and coconut French macaron topping. (A naked cake is frosting between the layers and/or just thinly covering the sides)

Ingredients: egg, sugar, butter, vanilla, salt, coconut macarons, almond, cream, sweetened condensed milk, coconut

Peanut Butter Chocolate Pie

Baker: Jessica Vincent

For the peanut butter fans out there! This decadent pie is piled high with a fluffy whipped peanut butter and cream filling atop a tasty crust of semi-sweet chocolate coated Rice Krispies. Finished off with Reese’s pieces and a chocolate drizzle.

Ingredients: chocolate peanut butter, cream, sweetened condensed milk, Rice Krispies, vanilla, butter, cheese, Reese’s Pieces

Stuffed German Chocolate Cupcakes

Baker: Pam Verfaille

18 moist and tender chocolate cupcakes filled to bursting with a pecan and coconut filling, topped with a border of smooth chocolate cream cheese frosting drizzled with a velvety chocolate ganache. Each cupcake is packaged in a beautiful gift box.

Ingredients: flour, chocolate, sugar, butter, egg, milk, pecans, coconut, cheese, vanilla, cream, salt

Craisin Carrot Cake with Goat Cheese Frosting

Baker: Fire fighter Shawn Foster

This amazing two-layer carrot cake has a tangy twist, craisins (dried cranberries), as well as raisins. Topped with an amazingly smooth goat cheese frosting, this delicious cake is moist and nutritious. Note – **NO NUTS**

Ingredients: flour, sugar, oil, egg, carrots, craisins, cheese, vanilla, butter, spices, salt

Round Three

Heavenly Gluten-Free Chocolate Vegan Cake with Vegan Truffles

Baker: Maggie Nylund

The vegan, gluten-free baking heavens have parted and given us this super moist, tender, rich, chocolately, and delicious cake. This cake is filled with raspberry whipped ganache and frosted with dark chocolate frosting. As a special gift, vegan truffles have been added.

Ingredients: AP g.t. flour, almond milk, chocolate, vinegar, cocoa, sugar, salt, spices, oil, vegan butter

Joanne’s Carrot Cake

Baker: Joanne Winney

Joanne Winney’s award winning carrot cake has a new twist this year – the winning bidder sets the date, any time after March 7th, 2018. Joanne will bake her delicious carrot cake for you and/or your event. This cake comes on a beautiful cake platter.

Ingredients: flour, sugar, egg, butter, pecans, raisins, coconut, cream cheese

Chocolate and Peanut Butter Cake

Baker: Zack Verfaillie

The perfect cake if you love both chocolate and peanut butter. Rich whipped peanut butter buttercream frosting is cushioned between layers of sweet and tender chocolate cake in this simple yet elegant cake. Better than mom used to make and perfect with ice cream.

Ingredients: flour, sugar, egg, butter, milk, peanut butter, chocolate, salt, vanilla

Classic Vanilla on Vanilla Cake

Baker: Mattison Ace

Comfort food at its best, this classic vanilla sponge cake is slight and smooth. Alternating layers of velvety vanilla buttercream frosting and scrumptious vanilla cake create the perfect bite of the vanilla dream.

Ingredients: flour, sugar, egg, butter, milk, vanilla, salt

Apple Maple Cake

Baker: Kate Spadafora

This apple cake with maple buttercream frosting, edged with pecans, is an all-American favorite. The wholesome goodness of fresh sweet apples coupled with rich and creamy maple icing is simply scrumptious.

Ingredients: flour, sugar, egg, oil, spices, apples, maple, pecans

Champagne Mimosa Cake

Baker: Jamie Arciniego

Tender, orange sponge cake is alternately layered with silky champagne buttercream, and then wrapped completely in this sinful frosting. A champagne dessert worth celebrating, this cake is perfect for any party.

Ingredients: flour, sugar, butter, egg, orange, vanilla, egg, oil, milk, champagne

Round Four

Peanut Butter Pie Crumble

Baker: Lindsey Bamick

A rich and creamy peanut butter dream, this pie melts in your mouth. Peanut butter filling is whipped until light and airy, then placed in a crisp pate brisee shell. The filling is covered with a sweet and spicy crumble top and then drizzled with smooth chocolate.

Ingredients: peanut butter, sugar, butter, cream, egg, chocolate, cheese, vanilla, flour, salt, butter

Chocolate Oblivion Torte with Raspberry Sauce

Baker: Sandy Johns

If you love chocolate truffles, you will definitely love this cake. Rich, dense and luscious; like classic chocolate cake meets fudge. Drizzled with tangy raspberry sauce, this cake is gluten-free as well.

Ingredients: chocolate, butter, egg, raspberry, sugar

Honey-Nut Cheese Cake

Baker: Tiffeni Major

Simply dreamy. The flaky phyllo crust, nuts, and honey will remind your tastebuds of baklava. Marscarpone, an extra-rich Italian cream cheese, makes the texture sublimely creamy.

Ingredients: cheese, milk, sugar, butter, honey, egg, nuts, corn syrup, spices, raspberries

Chocolate Almond Cake

Baker: Kristina Brown

This cake is for everyone, chocolate and vanilla collide in this decadent concoction. Velvety, rich chocolate cake layers are separated by smooth and light vanilla buttercream frosting. Each bite is a balance of dark and light, sweet velvet and airy icing.

Ingredients: flour, cocoa, sugar, oil, eggs, milk, almond, vanilla

Mixed Berry Pound Cake

Baker: Audrey Bower

This cake will make you think of Spring with its tart berries that pop with every bite. Rich an buttery, it is pure cake, no frosting, and the result is heaven. Made with raspberries and blueberries, spices, and almonds.

Ingredients: flour, sugar, butter, egg, almond, salt, cream, milk, raspberries & blueberries, spice

Chocolate Espresso Cheesecake 

Baker: Seth Jorgensen

Pure indulgence should be the name of this cake. It is the perfect balance between creamy and tart. Espresso and chocolate are a rich and decadent combination, but add cheesecake and a berry reduction sauce, and you have a dessert fit for a king.

Ingredients: cheese, butter, sugar, eggs, chocolate, espresso, cream, Nilla wafers, ginger snaps, salt, raspberry, cranberry, strawberry, blueberry, orange

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(907) 835-2256 (CALM)

Merreley of Radiant Wellness is a Certified Rolfer® of Structural Integration and Licensed Massage Therapist.  She has been practicing numerous types of bodywork for almost 25 years.  Merreley is passionate about movement, mindfulness practices and nutirition.  She offers free 15 minute phone consultations.  Merreley also works in conjunction with Arvidson Chiropractic and can bill many insurances.

What is Rolfing® Structural Integration?

Named after its founder, Dr. Ida P. Rolf, Rolfing Structural Integration is a form of bodywork that re-organizes your posture and aligns every joint into neutral.  The result is often a pain free effortless and efficient body.  Essentially, the Rolfing process enables the body to regain the natural integrity of its form, thus enhancing postural efficiency and your freedom of movement.

More that fifty years ago, Dr. Rolf recognized that the body is inherently a system of seamless networks of tissues, rather than a collection of separate parts.  These connective tissues surround, support and penetrate all of the muscles, bones, nerves and organs.  Rolfing Structural Integration works on this web-like complex of connective tissues to release, realign and balance the whole body, thus poltentially resolving discomfort, reducing compensations and alleviating pain.  Rolfing SI aims to restore flexibility, revitalize your energy and leave you feeling more comfortable in your body.