Meet Patrick Howell
From flying planes to photographing nature to grilling up dinner on the porch, Patrick Howell has a knack for contrast. After nearly 30 years as a Delta Air Lines pilot, traveling around the world hundreds of times, he’s traded runways for forest trails, flight schedules for recipes, and airplane food for the real thing.
I had the pleasure of sitting down with Patrick who so generously and freely shared his story with me. Raised in downtown Chicago, Patrick now splits his time between the city — a place he calls the Sky Bunker — and his 137-year-old farm outside Galesburg, Illinois — a place he calls Fly Over Farm. When he’s not traveling the world — as a passenger now — you’ll find him walking the woods, spotting birds, or cooking seafood for friends. It’s a rhythm that suits him: simple, grounded, and full of flavor.
A Lifestyle of Extremes — and Balance
“I’m the sort of person who likes being in the middle of everything — or in the middle of nowhere. I don’t care for the in-between stuff.”
At his 23 acre farm, Patrick has restored native Illinois prairie grasses, planted to foster Monarch butterflies and welcome songbirds — 125 types to be exact. There’s a pond brimming with frogs and turtles. The woods are home to porcupines, hedgehogs, deer, foxes, and more. He walks daily, plays acoustic guitar, and reads voraciously. But above all else, Patrick cooks.
The View Through His Lens: Light, Nature, and Composition
Patrick is an amateur nature photographer who pays close attention to light and detail — whether he’s shooting a landscape or plating dinner. He picked up a sense of composition from art classes and trips to Florence, and learned the value of good light by tagging along with National Geographic photographers.
“In Iceland, I’ll wait — sometimes for a while — until the clouds part and the light does something amazing. Light is everything. Even with food.”
For Patrick, photography is a way to slow down, notice what’s around him, and stay connected to the natural world.
Cooking, Curiosity, and the Joy of Community
Patrick’s cooking style is heartfelt, informed by restaurant inspiration, recipe blogs, the members of our Facebook group — Salmonsharesians, and Sitka Seafood Market’s own treasure trove of recipes and tutorials.
“I don’t just post the success stories. People relate to failure. Cooking is like humor — it doesn’t always work out. Captain Failure here.”
His wife Kate, a discerning taster, is the daily recipient of his culinary experiments. While sablefish and swordfish don’t win her over, she’s a fan of his Panang Curry — a surefire favorite.
Rituals of the Table
- Most meals: Cooked on the patio grill — if the temperature is above 20°F.
- When feeding a crowd: Stew or chowder — especially the Old Bay Whitefish Chowder
- Holiday tradition: Cioppino with Sitka Seafood on Christmas Eve.
Evenings often end on the porch, salmon sizzling behind him, as he watches the forest pulse with quiet motion. For Patrick, food isn’t just nourishment — it’s participation in something greater than oneself.
His Sitka Seafood Story
Patrick first heard about Sitka Seafood Market from his close friend Charlie Beatty, an electrician who spent time in Alaska helping build one of our early processing facilities. Charlie passed away recently, but his stories — and his enthusiasm for good fish — left a lasting impression.
“He told me about the small-boat model, about flash-freezing. I tried it — and never looked back.”
It’s not just the quality that keeps Patrick coming back. It’s the values. The care. The integrity. Grocery store fish, he says, just doesn’t compare — “probably to China and back, and rotting by the hour in a display case.”
Go-To Favorites:
- Box of choice: Premium — he loves the freedom of swapping species.
- Memorable creation: Lemon pasta with pan-fried Gulf shrimp (“Nothing new under the sun,” he jokes).
- Most useful discovery: Learning what lemon zest and pin bones are — thanks to the Salmonsharesians community.
- Cooking vessels: Cast iron skillet and a Dutch oven — perfectly seasoned, of course.
“The community has been simply wonderful. When I started, I didn’t know what lemon zest was. I didn’t know what pin bones were.”
Advice for New Seafood Home Cooks:
- Bring fish to room temp before cooking.
- Use a fish spatula.
- Get an instant-read thermometer.
- And most of all — have fun.
“Cooking is a chance to be creative. If you make a great dish, give yourself a pat on the back.”
If he could capture one perfect image? It would be Kate on the porch at Fly Over Farm, head thrown back in laughter after her first bite of grilled salmon.
“Everything in nature is connected. My favorite pictures show the interaction of people and fine food.”
What "Bringing the Wild to the Table" Means to Him:
“When I eat wild, I know I’m doing something good for my body — and arguably, the planet.”
Quick Fire Questions:
- Dream Dinner Party: Elvis (for the peanut butter and banana sandwiches), or simply… people he loves. “I think love is the most powerful force in the universe.”
- Seafood faves: Yelloweye Rockfish, Sablefish, Salmon, Swordfish.
- Essential ingredient: Fish. (“That’s what it’s all about, right?”)
- Drink pairing: Wine.
- Best seafood sidekick: “Rice, potatoes, crusty bread — plus something green.”
And the best part? Patrick doesn’t consider himself a chef.
“I’m not a chef. I’m an inspired cook. I post to inform and amuse — not necessarily in that order.”
Final Note
In a world that moves fast, Patrick Howell does things a little differently. He takes his time, notices the details, and waits for the right light — whether he’s behind the camera or behind the grill. For him, bringing the wild to the table isn’t just about food — it’s about staying curious, staying connected, and enjoying every bite along the way.
Want to become a member like Patrick? Visit our website and check out all of our amazing products. And while you're at it, join our FaceBook group Sitka Salmonsharesians. You'll be glad you did.
