We’re wise & Didoo’s Beliefs
We’re wise I use a frisbee for a plate. I use a parachute for a tent. I use a hardhat for a bowl. Uncle uses
We’re wise & Didoo’s Beliefs Read More »
What’s Up Yukon March 18, 2020 Issue
We’re wise I use a frisbee for a plate. I use a parachute for a tent. I use a hardhat for a bowl. Uncle uses
We’re wise & Didoo’s Beliefs Read More »
Thieving pup gave a new meaning to the term “hot dog”
Man’s best friend had sticky paws Read More »
Many classic stories have food and drinks intrinsically linked to their narratives. The Whitehorse Public Library has taken this idea and run with it, creating Page to Plate – a series of workshops for youth linking literature and cooking.
Meals inspired by literature Read More »
North Yukon is honeycombed with routes. It’s an intricate network of trails and waterways that the Gwich’in people have used to move through the area for thousands of years.
Revitalizing the routes that connected the people of North Yukon Read More »
Throughout history, asbestos had been known as the miracle mineral due to its unique properties. Asbestos can be woven, it does not rot and it is waterproof.
Asbestos, the miracle mineral with a dark side Read More »
I just finished a long-distance chat with my nephew. Really long-distance; he lives in Hong Kong. The line was clear, and the conversation lasted nearly an hour. The cost to each of us? Not a single penny.
Reaching out for that long-distance feeling Read More »
At the 16th annual Bravo Awards, the Yukon Convention Bureau (YCB) recognized those who live here and make a difference by offering the best spot in Canada to hold a conference or meeting.
Bringing more than tourists Read More »
Peter Steele’s book arrived on my desk at just about the time in my cataract affliction when I was unable to read it, the white
Seventy tales from the Yukon, Atlin and Tibet Read More »
It’s hard to say which of these two salmon recipes is the best because both are delicious. The bonus is that each one is pretty simple to prepare.
Salmon, twice as good Read More »
Chipotle peppers canned in adobo are the base for this simple sauce. These peppers are hot, and smokey and puree to a lovely thick sauce.