Culture - Yukon, North of Ordinary

Chef de Ski

A “Boreal Chef” Backcountry Adventure This story originally ran in the Spring 2014 (V8i1) issue of Yukon, North of Ordinary. A couple of years ago, I went on a ski trip into the St. Elias icefields, the world’s largest non-polar ice cap, in Kluane National Park, with a trio of guides and mountaineers who had 120 years of experience between them. I was new to backcountry skiing, new to altitude, scared witless by tales of avalanches and crevasses, and befuddled by harnesses, pulleys, carabiners, and ropes. In the months leading up to the trip, I kept terror at bay by focusing on provisions. Continue reading

The Popular Poplar

From Tree to Treatment This story originally ran in the Spring 2014 (V8i1) issue of Yukon, North of Ordinary. “Every tree and plant in the meadow seemed to be dancing, those which average eyes would see as fixed and still.” – Rumi, a Sufi mystic and Persian poet Continue reading

Healthy Herbal Skin

Nourishing and moisturizing oils and creams This story orginally ran in the Winter 2014 (V8i4) issue of Yukon, North of Ordinary. Your epidermis is showing! And exposure to the harsh elements of the cold northern climate can leave your skin dry and damaged. Continue reading

Subtle, Delicate Ceviche

A refreshing fish preparation This article originally ran in the Spring 2014 (V9I1) issue of Yukon, North of Ordinary. When the rivers crack open and light floods the springtime sky, we crave bright flavours that fill the kitchen with sun. We’re done with the heavy foods of winter, the stews, roasts, soups, and casseroles that sustained us through the sleepy, dark days. We’re wide awake now and hungry for all things fresh and new. Continue reading

Positive Negatives

Blair Douglas examines perception and identity through Positive Negatives A Summer 2015 Yukon Prospector Web Extra The lights are dim in the whitewashed rectangular room that is Dawson City’s Confluence Gallery.  Projected along one wall is a series of, disembodied portraits. In each, nude subjects are juxtaposed with a negative image of their clothed selves. The wall opposite bares a series of Steadman-esque looping nudes, drawn with black ink on plywood. Continue reading

The Art of Imperfection

A Summer 2015 Yukon Prospector Web Extra  Patrick Royle loves pottery.  Raku pottery to be specific.  He’s been teaching it for over a quarter century.   To be even more specific, it’s Western Raku Royle is enamoured with.   Traditional Raku began in Japan many hundreds of years ago, when the process was used to make dishes for Japanese tea ceremonies.  It’s a matter of quickly heating and cooling clay.  This adds a lot of randomness to the finished pieces, and appeals to the Japanese concept of Wabi-Sabi.   Wabi-Sabi is a tough concept to grasp, but it stems from the three Buddhist “marks of existence”: nothing lasts, existence is suffering and there is no self.   Art that has elements of imperfection, perhaps where the imperfection is the art, honours those values.     That’s what Royle likes about it.  Continue reading

Traditional Dancer Gary Sidney Johnson at Emerald Lake

A Summer 2015 Yukon Prospector Web Extra. Had the good fortune to bump into Gary while he was shooting a doc for the Adaka Cultural Festival. Check out the beautiful dancing and drumming that took place. I managed to catch half a song. Video by Jonathan Duncan WANT MORE STORIES FROM THE YUKON? SUBSCRIBE TODAY!

Da Kų Nän Ts'étthèt

Our house is waking up the land A Summer 2015 Yukon Prospector Web Extra Friday night was the opening ceremony for Da Kų Nän Ts'étthèt (our house is waking up the land) at the Da Kų Cultural Centre. Continue reading

Stolen guitars and noisy bars

The Midnight Sons are shining on Whitehorse A Summer 2015 Yukon Prospector Web Extra Alex Johnston is all in.   “I have to.  I dropped everything to do this,” says the man, about his music.   Not that he isn’t worried about his family.  Alex just had a baby boy and says he won’t put his family’s well-being at risk.   “I’m not going to be that asshole.”   But music is his life; and it shows.  The band he fronts is good—really good. Continue reading

If it Walks Like a Duck...

HOW TO PREPARE A SUCCULENT POULTRY MEAL This story originally ran in the Winter 2014 (V8I4) edition of Yukon, North of Ordinary. I first cooked a duck in a rented villa in the Périgord region of France, where ducks, black truffles, and Monbazillac dessert wine reign supreme. My brother and I dragged the rest of the family to a farm that sold whole duck, duck confit, and foie gras.   We purchased it all. My brother and mother, who are tough, seasoned gourmands, ate the foie gras; it was too rich for the rest of us. And the thought of the poor ducks being force-fed corn made all of us, gourmands included, feel jittery. (Many countries have since outlawed the practice.) Continue reading