Written by Katie Weaver
"Is that Jordin Tootoo?!"
From your basic shore lunch to the fanciest fine dining, four Northern chefs share their hot tips.
Written by Samia Madwar
Whole whitefish, burbot fillets and trout. Photo by Amy Lam
When the local fisherman is your buddy, you're reeling in world-class fish, and you can get it nearly year-round, it sounds too easy. In the North, it is.
Written by Samia Madwar
Whitefish burger with juniper aioli, morels and arugula. Photo by Amy Lam
The NWT is preparing for a morel mushroom rush this summer. We break down the hype, and find out everything you need to know to get in on the action.
Written by Laura Busch
Yukoner Jurg Hofer starts his morel harvesting early to beat the heat. When he's filled a few baskets, around 12 pounds of morels per basket, he brings them to buyers. Photo: Linda Gerrand
Housesitting is usually a fun escape. But as one veteran discovers, it’s the tiny, but crucial, details that get you.
Written by Angela Gzowski
Illustration by Monika Melnychuk
A peek behind the scenes of the business of running a Northern lodge: from blizzards, bear invasions and caretakers gone crazy, to the ever-changing face of tourism.
Written by Margo Pfeiff, Up Here
A peek behind the scenes of the business of running a Northern lodge: from blizzards, bear invasions and caretakers gone crazy, to the ever-changing face of tourism.
Written by Margo Pfeiff, Up Here
Illustration by Michael Byers
The Arctic’s vast potential, through the eyes of a fictional politician
Written by Laakkuluk Williamson Bathory
