Garlic Mustard: Do the Forest a Favor and Eat It
If you enjoy the taste of bitter, pungent foods, then garlic mustard may be a healthy and eco-conscious addition to your diet. As one of...
Wild Traditions
Bringing Food Security Back Home
Not long after the world as we knew it was held hostage by a global pandemic, a friend of mine made the decision to cancel...
When the Stone Speaks
Anywhere she moves, Deborah Spear carries rocks with her. Inspired by the geology and wildlife along Lake Superior’s North Shore, the Manitoba native began working...
The many uses of tree saps and resins
As winter wanes and the sun grows stronger with the approaching vernal equinox, sap begins its seasonal flow in the trees of the North Woods....
A Helping Hand for the Land: Camp 43 Dam
Every spring, along a stretch of the Black Sturgeon River northeast of Thunder Bay, it gets crowded. As spring water temperatures rise, schools of fish...
New partnership supports Boundary Waters protection
Under a dusty shaft of sunlight in his rural Wisconsin forge, Cody Myers runs a calloused, sooted finger across the polished surface of his latest...
High School Outers Program over 50 years old
In a small Northwestern Ontario town that sits at the doorstep of one of Canada’s premier paddling destinations, it’s not surprising that the local high...
For a Leaf and Hot Water
“Tea isn’t just a beverage. Tea is fuel,” Marc Bohemier tells me from across the table. His partner, Denise Atkinson, tops up my small porcelain...