Vegan Visionary: Celebrating Clifford Armstrong III's Food Business Brilliance
By Leah Moss, Communications and Outreach Director, AFPC
Clifford Armstrong III, Owner, Northern Seitan
As climate change intensifies and supply chains become more unpredictable, ensuring food security in remote places like Alaska has never been more crucial. Fortunately, innovative entrepreneurs are stepping up to meet this challenge head-on, and one such visionary is Clifford Armstrong III, a speaker at our 2023 Food and Farm Festival during the Taste of Local: A Celebration of Alaskan Manufacturers roundtable and the founder of Northern Seitan, a trailblazing vegan food business in Anchorage.
Clifford’s journey into entrepreneurship is deeply rooted in his personal experiences and commitment to sustainability. Growing up in a restaurant family in Southern California, he developed an early understanding of the food industry’s complexities. Reflecting on those early days, Clifford recalls, "Having the experience of having perishable products and trying to make sure you can actually get those to people before they spoil and figuring out what you can do with the waste if you have it... gave a larger perspective for what I do now."
His understanding of food waste and the need for creative solutions became the cornerstone of Northern Seitan. When Clifford moved to Alaska, he quickly noticed a significant gap in the availability of vegan options compared to what he was used to in the Pacific Northwest. "There's not the same availability of vegan food when you go to restaurants or go to the store," he explains. This inspired him to start Northern Seitan, a business that not only catered to his own needs but also gave vegans and the vegan-curious some more options to choose from.
Building a business in Alaska, however, came with its own set of challenges. Clifford recalls the hurdles of navigating the regulatory landscape, especially as he was the first to commercially produce and wholesale seitan in the state. "We were the first in the state to [sell seitan] commercially and try to wholesale it," he says. The process took months of sending samples and answering questions, but it only strengthened Clifford’s resolve.
Shelf stable eggless ready mix is available online.
One of his most groundbreaking innovations is a vegan egg powder, specifically designed to tackle the logistical challenges of Alaska’s food system. Unlike other products that require refrigeration, the egg powder is shelf-stable and easy to transport across the state. "The egg powder is a very different conversation because I designed it specifically for that purpose," Clifford notes. This product not only meets the needs of consumers in remote areas but also helps reduce food waste, a critical issue in our fragile food ecosystem.
Clifford’s work goes beyond just product development. He’s also deeply involved in Alaska’s broader food security landscape, participating in public oversight groups, supporting initiatives like commercial composting, and running his own consulting company. His background in disaster management, with a master's degree in international studies focusing on forced migration and community resilience, gives him a unique perspective on these issues. "Always thinking about community resilience... is always something that I have in my brain," he explains. This mindset is crucial in addressing the complex challenges of food security in Alaska.
Clifford is also passionate about providing cultural foods that resonate with people from diverse backgrounds. "I've been able to do a lot of different types of cultural foods that people haven't had in a really long time," he says. Whether it’s a Mediterranean-inspired gyro or other dishes that connect people with their cultural roots, Clifford takes pride in offering vegan options that don’t compromise on flavor. "I don't think or believe that just because you don't partake in animal products, you need to have a lesser food experience."
A selection of vegan products from Northern Seitan.
Looking to the future, Clifford has big plans for Northern Seitan. He envisions opening a vegan deli in Anchorage, a space where customers can immerse themselves in an array of vegan dishes, experiencing the diversity of international cuisine. "I'd love to just have a vegan deli where people could come in and have a conventional experience, where you go in and it has all the international cuisine smells to it," Clifford imagines. This deli wouldn’t just be a local hotspot—it would also serve as a production hub to scale wholesale distribution, making vegan products accessible to even the most remote parts of Alaska.
However, realizing this vision requires a lot of money. "It's a pretty significant investment need, $100,000 really worth of equipment to start because it's a pretty specialized process," Clifford explains. Despite the challenges, his determination to create a vibrant vegan retail experience remains unwavering. "Like a kid in a candy shop, but with vegan food... where there's just so many unique, cool choices."
If you want to support Clifford’s business, you can find Northern Seitan’s products at various spots around Anchorage. "We do the Sunday Fresh Market at O'Malley every Sunday... that's where people pick up their weekly subscriptions," Clifford says. "My recommendation for people who want to try something in particular... is to order online at NorthernSeitan.com," he advises.
Seitan is a plant-based meat substitute made from wheat gluten that mimics the flavor and texture of chicken.
For those in Anchorage who prefer to shop locally, Clifford’s seitan is available at Blue Market and Arctic Harvest Deliveries, though availability can vary. And for specialty items like vegan egg powder and mayo, direct orders are the way to go. "For that kind of stuff just send me an email or contact me," Clifford says.
As we honor Black Business Month, Clifford Armstrong III’s story stands out as a great example of how innovation, resilience, and a deep commitment to sustainability can transform challenges into opportunities. Through Northern Seitan, Clifford is not just feeding more Alaskans—he’s paving the way for a more sustainable and resilient food system across the state while making vegan delights that we can all enjoy.
