Rebecca Palsha Biography
Rebecca Palsha is the Senior Reporter and anchors The NewsHour at KTUU. Rebecca worked for a local competitor, KIMO, for two years as a general assignment reporter, and later, as the 10 o’clock anchor and producer before joining KTUU-TV.
Rebecca Palsha Age
Palsha was born on 14th Jan 1978 in West Point, New York, He is 41 years old as of 2019.
Rebecca Palsha Family
Rebecca was born in West Point, New York, but being an “Army brat, she’s lived in several different cities and states throughout the United States (Alaska is her favorite, of course).
Rebecca Palsha Husband
Rebecca is happily married and has two little girls, Alice and Poppy.
Rebecca Palsha Education
Rebecca has a journalism degree from the University of Alaska Fairbanks, as well as a fine arts degree from Greensboro College in Greensboro, North Carolina.
Rebecca Palsha Career
Palsha is the Senior Reporter and anchors The NewsHour. She moved to Fairbanks during the summer of 2002 and soon began working at KTVF, a local NBC affiliate. Prior to coming to KTUU-TV in July 2005, Rebecca worked for a local competitor, KIMO, for two years as a general assignment reporter, and later, as the 10 o’clock anchor and producer. In her free time, you’ll find Rebecca running or cooking and writing about her food adventures on her blog, Alaska Bites.
Palsha KTUU-TV
Palsha is the Senior Reporter and anchors The NewsHour at KTUU.
Palsha Twitter
Palsha News
For a town as quirky as Dawson City, their taste in mixed drinks is just…weird! Rebecca Palsha and Hank Davis stop in at the Downtown Hotel in Dawson City to see what the “source cocktail” is all about. The cocktail is a straight shot of hard liquor, the classic mix of Yukon Jack,” says the “toe master” Terry Lee. “The sour toe portion is a severed human toe.” It’s not for the faint of heart, but it does give them bragging rights. “Hank Davis and Rebecca Palsha have successfully entered into the elite SourToe Cocktail Club at last!” says Hank Davis.
Channel 2’s Rebecca Palsha and Hank Davis arrived in Chicken (full-time population: 7) just in time to see the start of the annual Chickenstock music festival. The town, so the story goes, got its name after the founders realized they didn’t know the proper way to spell “Ptarmigan” and so opted for a more phonetically-transcribable avian substitute. Among the strange traditions that take place in Chicken during the weekend of the festival is the “panty cannon,” which blows up women’s underwear, and a clear delineation of neighborhoods that divides the few residents between their “downtown,” “uptown” and “suburbia.” During Chicken stock, the town sees it’s population rocket up to 1200. “We’ve never had any problems with this festival,” says one of the locals, “It’s really nice, it’s really family-friendly, it’s a good time.”
Hank Davis & Rebecca Palsha show us the beauty that is the Top of the World Highway. On the four hour drive from Chicken to Dawson City, the Yukon is full of dusty roads and amazing sights. So what brings people to take “the road less traveled”? “Everything! I love Dawson City because it feels like the end of the road. It’s not. It keeps going, but it feels like it,” said Moira Sauer, “and the people are a bit weird. Winter time is the best.”
Most Anchorage-its might be tempted to blow through Copper Center–a sleepy highway town that was once an important stopover for prospectors traveling to the Interior–on their way to the Copper River, but Roadtrippin’s Rebecca Palsha and Hank Davis stopped at some of its historic buildings and spoke to found some of its charming residents.
At the Old Town Copper Center Inn, a restaurant nicknamed “Nummy’s” for after the owner Tom Huddleston’s grandmother, serves local and seasonal fish and other delicacies. While our Roadtrippin’ team got the intel that they serve some of the best food around, Huddleston likes to keep a low profile. “We are trying to keep that quiet” jokes Huddleston, whose camouflage hunting shirt and grizzled beard don’t give any clues that he’s a surreptitious gourmand. Still, he’s not afraid to shoot straight, when it comes to his food. “We got killer Reuben, the salmon sandwiches, all of it–it’s all good,” he says. That includes the breakfast menu, that uses a hundred-year-old sourdough from the pioneers of the area. The restaurant once belonged to Tom’s grandparents and was used as a tavern. Rebecca has a verdict after trying her salmon sandwich: “Nummy’s is yummy!”The food might just be enough to tempt the hurried urbanite into a stopover in Copper Center–that and the sockeye in the Klutina River.