Long before 'the Donald,' his stampeder grandpa's seedy restaurant gave birth to a glittering dynasty
Written by Eva Holland
Friedrich Trump lacked his grandson's combover, but shared his lust for lucre. His White Pass eatery served the finest food, with a slice of sin on the side.
Tracing the controversial history and recent revival of Inuit facial tattoos
Written by Ashleigh Gaul
Clockwise from top left: Maria, Netsilik region; unnamed, Qaernermiut (between Baker Lake and Chesterfield Inlet); unnamed, Aivilik (Hall Beach) region; Nellie, Southampton Island; Hattie, Igloolik; Pikey, unknown. J.E. Bernier/Library and Archives Canada/C-001499
A by-the-numbers look at Nunavut's favourite holiday
Written by Katie Weaver
Photo courtesy of Lesley Farrow
Relics of the Hudson's Bay Company still stand across the North, though many buildings that were once havens are being retaken by the wilderness
Written by Up Here
The abandoned outpost of Port Leopold, built sometime in the mid-1920s, on the northeastern tip of Somerset Island in the High Arctic, was used briefly to trade fox furs. Photo: Dennis Minty
A fisherman pulls in some fish on the Arctic Ocean’s shore
Written by Tim Edwards
Wayne Cockney finishes cutting a fillet from a freshly-caught whitefish. Photo by Angela Gzowski
Rankin Inlet’s Kivalliq Arctic Food blends tradition with innovation.
Written by Up Here
Clockwise: traditional pipsi, caught, brined dried and voila—the essence of char; candied char belly, brined with brown sugar, it melts in your mouth; mesquite and regular flavoured char sticks, for fish-lovers on the go. Photo by Angela Gzaowski
