A Moment of Bliss: Hand-feeding Wild Finches (a short video)

Their hard little feet feel cool on one’s fingers, and despite sharp bills they are gentle feeders. The large red bird is a male Pine Grosbeak. The golden-yellow one is a female. The smaller birds are Pine Siskins. Both species are finches and at times are abundant in the village of Chignik Lake.

This past summer we placed skepticism aside and purchased a couple of clear plastic window feeders – the kind that attach to a window by means of suction cups. We didn’t know whether our resident seed-eating passerines would take to the feeders. Our main source of reservation, though, was doubt that they’d stay up. We get some fierce winds here at The Lake as well as hard freezes, and UV rays can make short work of plastic that is constantly exposed to the sun.

plastic window bird feeder

The feeders drew customers within a few days of installation.

But here it is, the New Year on a windy, snowy, freezing January afternoon and our two feeders remain firmly in place. With occasional soap and water cleanings, they’re as good as new. As many as 60 or so finches come around at a time, impatiently waiting for a turn at the feeders. This has prompted us to order a third.

Thus far, the feeders have attracted 12 species of birds. In the feeders:

  • Pine Siskins
  • Common Redpolls
  • Pine Grosbeaks
  • Black-capped Chickadees
  • Golden-crowned Sparrows
  • Black-billed Magpies (which we generally shoo away)
  • A lone European Starling (the first – and last – of this species to be documented this far down the Alaska Peninsula)
  • Downy Woodpeckers

Taking advantage of seeds on the ground below:

  • Dark-eyed Juncos (both Slate-colored and Oregon races)
  • One or two White-crowned Sparrows
  • a Tree Sparrow
  • and one lonely Snow Bunting

Oh! And Red-backed Voles and a lemming!

red-backed vole chignik lake

Shy little fellow, we often find voles – or signs of voles – where birds are being fed.

Window box bird feeders

That’s my computer on the left side of this photo. While writing and editing photographs, I now not only have a view of Chignik Lake, I sit a mere three feet from constant avian activity. It has been fascinating to have such an up close and personal view of the birds and to witness behaviors and characteristics I’d never before noticed. For example, one could make a study of the various hues of Redpoll caps and beak shapes.

Our dining table – a three-foot tall, window-heigh pub table – sits just to the right of the photo. It’s been a pleasant part of our day, dining along with the birds and the birds dining along with us.

Notice the translucent maple leaf affixed to the window. All of our windows are adorned with similar leaves and bird silhouettes in order to help birds be aware of the panes of glass, thereby avoiding deadly collisions. We encourage everyone to install similar decals on any clear window – home, school and place of business.

Cranberry Days


Framed in a boggy, wet miniature world between yellowing willow leaves and a lime-green horsetail stalk, clusters of ripe low-bush cranberries (lingonberries) push up through densely growing crowberry plants. Chignik Lake, Alaska.

The savannah sparrows that have been passing through in small flocks are absent today. The last of their kind, they’ve joined the white-crowned, golden-crowned and fox sparrows along with the wrens and warblers that flew south back at the beginning of the month. With most of the passerines gone, the shrikes, too, will soon go, following their prey. It’s been two weeks since we’ve seen sandhill cranes and at least that long since loons were gliding across the lake. This morning following a spectacular, fiery red sunrise, the light broke almost white. Winter light.

Making my way through the village toward the trail to the berry meadow, I spot a kingfisher perched stalk-still on a dead alder along the lake. A few glaucous-winged gulls wheel and soar low over the lake, calling listlessly as others sit placidly rocking on the windblown water. In the sky overhead, a pair of ravens show off their vocals with deep, resonating qua-orks and are gone. As the trail enters the dense growth of willow, salmonberry, alder and fireweed stalks gone to cottony seed, I can’t help but notice the absence of birdsong. Not even the chickadees are out. A mile later, up in the bog, there is only wind blowing through the raggedy last of the cotton grass and bowing the sedges in undulating, yellow-green waves.


Remains of summer: Sandhill crane footprint and raven tracks on the edge of an ephemeral pond near the berry bog.

I enter the berry meadow quietly from downwind and scan for moose and bears. There are tracks and other sign in the soft mud, but no animals. A sudden gust sprinkles my face with cold, misting drizzle.

I pull a five-cup container from my backpack and begin walking the edges of the watery meadow looking for mounds of crowberry plants. Cranberries seem to like growing among these mosslike plants. It’s not long before I find the perfect mound. Looking carefully among the needle-shaped crowberry leaves, I see the tell-tale maroon that gives away the berries I’m after. As my eyes hone in on this specific shade of red, I see more. And then lots.


We sometimes find moose tracks at the berry bog as they come to feed on nutrient-rich sedges.


Brown bears (grizzlies) come to the meadow looking for the same thing that draws me – an abundance of bog-loving blueberries, crowberries and cranberries. Even with the nearby river and feeder streams brimming with salmon and charr, it’s common to find piles of bear scat loaded with little but berries and berry seeds.


Red foxes love berries too, and are frequent visitors.

Picking goes fairly quickly and by lunchtime I’ve filled two containers with perfectly ripe, agreeably tart, firm berries. These I’ll clean and add to the two-and-a-half quarts Barbra and I picked yesterday, making well over a gallon. Freezing these lingonberries will sweeten them up a bit. After that, we’ll turn them into syrup to add to our Soda Stream fizzed water and into sauces for grilled pork cutlets, roasted chicken and Thanksgiving turkey. 


Wild geranium leaves turned orange-red add a splash of color to one quart and one cup of low-bush cranberries… No one with a stash of gold ever felt wealthier.

While picking, my mind follows its own path in and out of dialogs and dreams but I try to remain vigilant to the possibility of animals. In addition to bears, moose, foxes and an array of birds, wolves, too, occasionally travel through the meadow. Just as I top off the second container, I hear a succession of three distinctive snorts directly downwind. Something has picked up my scent. A bear? A moose? I slowly stand and look. Whatever made the noise is buried deep in alders some distance away. I probably won’t get a look, but just in case I check the settings on my camera, make sure my canister of bear spray is handy, and pack up for the mile-long walk home.

Along the trail back to Chignik Lake, crimson fireweed stalks accent the gold of autumn willows. Up on the mountains, the season’s first snow.

As I come around a bend in the trail a snipe explodes into the air, it’s back marbled in browns and streaked with white. Sunshine breaks through the September clouds and the meadow and hills and distant mountains light up. I recall a story about a boy who fell asleep, and when he woke couldn’t determine if he was still asleep and dreaming, or wide awake in a new land.

Super Sourdough Success


Two loaves of sourdough bread fresh out of the oven. As soon as they cooled enough to cut, we were in. Delicious!

Every July, I make culinary goals for myself as this is the time of year we do our bulk shopping for our year in the Alaskan bush. My two big goals this year were to master working with sourdough starter and to make cheese.

I’ve tried making sourdough bread with starter before. A friend gave me some of hers which she had had going for several years. For whatever reason, my sourdough did not turn out. Jack called it an epic fail. I don’t remember it being epic. That would have involved tears, bread in the trash, and possibly my fists pounding the floor like a tantrumming child. Don’t ask me about the time I tried to hard boil eggs! That was an epic fail. I do remember that my last attempt making sourdough bread wasn’t good. So, it went on the goal list to try again.

Most people go to their local store to buy the things they need. If they are lucky, they live in a place with specialty shops where they can find unique tools to help them achieve their culinary goals. Out here in the bush, we rely on the U.S. Postal Service to deliver items we can find via the Internet. This involves lots of planning and lots of patience waiting for items to show up. Last week, my sourdough starter finally arrived. I’ve been diligently feeding it every day and it’s been bubbling away on the countertop in a nifty glass jar I bought especially for this purpose.

Today was the big day. The starter smelled nicely sour. I gathered my ingredients and set to work. Happily, the two loaves came out lightly sour and made for a great accompaniment to Jack’s clam chowder. Hurrah! It will be interesting to see if the starter changes flavor as it continues to age. I am also curious to see how the starter will taste in sourdough pancakes. Stay tuned to find out!

Homemade Sourdough Bread


  • 3 ¾ cups all purpose flour
  • 2 tbsp granulated sugar
  • 2 ¼ tsp active dry yeast
  • 1 cup whole milk
  • 2 tbsp unsalted butter
  • 1 ½ cups sourdough starter
  • 2 tsp salt
  • 2 tbsp olive oil
  • 1 egg
  • 1 tbsp water


  1. In a large bowl, combine 1 cup flour, sugar, and yeast. Whisk together.
  2. Place butter and milk in small pot on stove. Warm to about 110 degrees F.
  3. Whisk milk mixture into flour mixture.
  4. Whisk in sourdough starter.
  5. Stir another cup of flour into dough mixture.
  6. Stir and then knead in one more cup of flour and salt. (I actually knead in the large bowl.)
  7. Knead in final ¾ cup of flour. Dough should be well mixed and slightly sticky.
  8. Turn dough out of bowl and coat bowl with 2 tbsp olive oil. Place dough back in bowl.
  9. Cover with plastic wrap and rise for 1 hour or until doubled in size.
  10. Punch dough down. Divide dough in half and shape each half into a loaf-shaped log.
  11. Place loaves on a parchment-lined baking sheet.
  12. Cover and let rise for an hour, or until doubled in size.
  13. Heat oven to 375 degrees F.
  14. Mix egg and water and brush loaves generously with this mixture.
  15. Bake loaves for 25 minutes. Finished loaves will be golden brown and have a hollow sound when the bottom is tapped.