BEYOND SANTA

10 Ice-Cold Facts About the North Pole

Credit: Roxanne Desgagnés

The North Pole, a distant realm full of icy wonders, captivates minds and imaginations worldwide. And what else would we expect from Santa’s wintery home? But beyond the myths and legends, the North Pole is a unique region of our planet, boasting a rich biodiversity and a set of atmospheric phenomena that can’t be found anywhere else.

Join us for an in-depth exploration of the frozen frontier to the North!

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The North Pole is located in the Arctic Ocean, at the northernmost point of Earth. At this geographical juncture, all lines of longitude converge, making any direction from that point south. Also, due to being at Earth’s axis of rotation, the North Pole experiences perpetual twilight during the winter months and unending sunlight during the summer. Interestingly, this extreme variation creates unique adaptations in both local flora and fauna.

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Surprisingly, the North Pole isn’t always in the same place! As if finding your way with a compass wasn’t difficult enough, the magnetic North Pole is slowly drifting across the Arctic Ocean. This movement, known as polar drift, is influenced by the flow of molten iron in Earth’s outer core and is faster than you would think. Since 2007, it has been estimated to move from 34 to 37 miles per year. You now might be wondering if we should toss out all our maps, but fear not! The Geographic North Pole (or True North) is firmly anchored, as Earth’s axis of rotation defines it.

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Unlike the South Pole, which sits atop a continent - Antarctica - the North Pole lacks a landmass beneath its icy surface. Instead, it is surrounded by the Arctic Ocean, making it a unique geographical feature defined by its position rather than solid ground. This vast expanse of floating ice poses unique challenges for exploration and research, with expeditions requiring specialized equipment and expertise to navigate safely.

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Throughout history, explorers have undertaken daring expeditions to conquer the North Pole. Whaling ships, icebreakers, skis, and even hot air balloons were used by daring explorers in their attempts to reach it. And while the early expeditions often ended in catastrophic failure, some eventually managed to reach it and make it back to tell the tale. One of the renowned North Pole explorers was U.S. Navy engineer Robert Peary, allegedly the first to reach the Pole on April 6, 1909.

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The Arctic's iconic apex predator, the polar bear, reigns supreme as the largest land carnivore on Earth. These magnificent creatures are superbly adapted to their icy habitat, with thick fur, insulating blubber, and keen hunting skills. Interestingly, the term "Arctic" comes from the Greek word "arktos," meaning bear, while "Antarctic" means "no bears," reflecting the absence of polar bears in the southern polar region.

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Climate change is dramatically altering the Arctic landscape, with the North Pole experiencing significant ice loss. The rate of ice melt has accelerated in recent decades, raising concerns about the ecological impact on polar wildlife and global sea levels. In fact, since we began to record and monitor by satellite the state of the planet’s ice caps in 1979, the North Pole has lost 35% of its original ice.

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The ground beneath the Arctic circle is perpetually frozen, creating a vast expanse of permafrost.

As temperatures rise, this frozen layer thaws, releasing massive amounts of stored carbon and methane into the atmosphere. This dangerous phenomenon actually accelerates climate change, and it can work as a sort of slippery slope where after a certain tipping point, planetary warming will be inevitable.

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Despite its seemingly inhospitable environment, the North Pole boasts a surprisingly vibrant and resilient ecosystem. Far from being an uninhabited barren, countless species call the Arctic home. From microscopic organisms thriving beneath the ice to large herbivores like caribou and Arctic hares and a large variety of predators like seals, whales, and polar bears, every layer of this intricate web of life plays a crucial role in maintaining the delicate balance of the Arctic.

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The Northern Lights, or aurora borealis, grace the skies above the North Pole with their mesmerizing dance of colors. This celestial spectacle is caused by charged solar particles colliding with Earth's magnetosphere. Notoriously elusive, their appearance is bound by a variety of factors, including solar activity, geomagnetic storms, and atmospheric conditions.

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Beneath the icy surface lies the Lomonosov Ridge, an underwater mountain range stretching across the Arctic Ocean. This curious geological feature plays a crucial role in determining territorial claims and resource exploration in the region. Currently, Russia, Denmark, and Canada all have territorial claims in the region, arguing that this hidden formation is actually an extension of their sovereign territories.

CELEBRATING DIVERSITY

National Dishes of the World, Unite: 10 Recipes You’ll Want to Try

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Food is one of the most important aspects of human life. Not only does it provide nourishment, but it is also the way we have of sharing and show affection for each other. The different flavors and ingredients found in cuisines around the world, with all their diversity and their particular history, are a living testament to how people live and feel in different corners of the map.

In this article, we have compiled a list of 10 national dishes that, if you haven't tried yet, are worth knowing. So, get your taste buds ready to discover some of the most delicious food the world has to offer!

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Cheese fondue is considered one of Switzerland's national dishes. However, not many people know that until a few decades ago fondue was virtually unknown in most parts of the country. Although its origins date back to around 1699, it was not until the 20th century that the necessary equipment became available in most households.

The success of this recipe, and its subsequent designation as a national dish, is mainly due to a marketing campaign by the Union Syndicale Suisse du Cheese (USCF). La Fondue, c'est bon et ça met de bonne humeur (which translates to: "fondue is good and puts me in a good mood") was the slogan used to popularize cheeses such as gruyère and vacherin, previously only affordable to the upper classes. So, from the mid-20th century onwards, fondue became a popular dish, an excuse to get together and share food among family and friends.

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Pho is a traditional Vietnamese dish based on broth, noodles, and meat. In Vietnam, Pho is considered a national dish and is celebrated every December 12. Its origin is not ancestral, but rather cross-cultural: according to Vietnamese-American teacher and author of The Pho Cookbook, Andrea Nguyen, it was born in northern Indochina at the beginning of the 20th century. The French, who dominated the territory until 1954, ate a lot of beef, so the Vietnamese quickly made use of the leftover bones to prepare a noodle soup they would sell to Chinese workers.

In addition to being the national dish of Vietnam, pho is gaining popularity around the world, and this is especially so in the United States, evidenced by the fact that there are currently more than 8,000 Vietnamese restaurants across the country.

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Paella —from the Valencian paella, meaning 'frying pan'— is a popular dish throughout Spain and served in restaurants around the world. As a recipe, it is a dish of humble origins born in Valencia and a product of different cultural influences. Paella’s main ingredient, rice, first arrived in Europe from Asia in 330 B.C. However, rice was not cultivated in Spain in large quantities until the arrival of the Arabs.

The first documented mention of paella as the dish we know today appears in a recipe manuscript of the 18th century. Later, in the 1960s, a tourist boom in Spain led people from other countries to try the dish, triggering a high demand throughout the country. And so, in a few years, the dish we now love and adore spread all over the world. Finally, in 2021, paella was officially declared an Intangible Cultural Heritage by the City Council of Valencia.

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Although Japan does not have an official national dish, sushi is considered one of the greatest representatives of Japanese cuisine in the world. This typical dish is based on rice seasoned with rice vinegar, sugar, and salt and combined with other ingredients such as raw fish, seafood, and vegetables. The history of sushi in Japan dates back to the 8th century. Originally, sushi was a method of fermenting fish with rice in order to preserve it. Over time, this preservation technique evolved into what we know today as sushi.

While sushi gave Japanese cuisine its worldwide fame, it is also important to note that Japan has a rich and diverse culinary tradition, and there are many other popular dishes worth trying: Japanese curry, tempura, ramen, udon, and yakitori are just some of them.

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Often referred to as Brazil's national dish, feijoada is a black bean stew that represents the rich history and cultural diversity of this South American country. Feijoada comes mainly from African and Portuguese culinary traditions. It is believed that it was a dish originally prepared by slaves who mixed black beans ("feijão" in Portuguese) with leftover meat.

Over time, the recipe evolved and absorbed influences from other European traditions, such as various examples of pork stews from Italian, French, and Spanish cuisines. The modern version found today in Brazil is very different from its humble origins and is considered a popular meal to enjoy with family and friends.

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There is much discussion surrounding Britain's national dish, but many agree that the classic fish and chips beat any other concoction —although tikka masala is a strong contender. The origin of this battered fish and french fries dish is also tinged with controversy. One theory indicates that fried fish was introduced to the British Isles by Jewish emigrants from Spain and Portugal. The origin of fried potatoes, on the other hand, is not so easy to pinpoint.

The dish became popular in London and southern English circles throughout the 19th century, as can be seen in a mention of a fish frying establishment in Charles Dickens's novel Oliver Twist, published in 1838. By 1900 fish and chips were already a staple of Great Britain's culinary culture, reaching its peak in 1920 with 35,000 establishments selling it. Today, fish and chips are still a very much alive and kicking British symbol and a dish you can accompany with salt and malt vinegar or even ketchup and curry sauce, we won’t judge!

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Cameroon, located on the West African coast, offers an eclectic mix of African food that reflects its****rich cultural diversity. From peanut soup and bobolo (fermented cassava rolls) to miondo (cassava sticks) and fufu (mashed yam or plantain), Cameroonian cuisine is known for being rich and exquisite.

Among the various culinary treasures the country has to offer, ndole, Cameroon's national dish, stands out. A flavorful stew, blend of greens, peanuts, and a variety of meats and fish, ndole is as nutritious as it is tasty. The star ingredient of ndole is the bitter leaf, a vegetable found mostly in West African countries. In ndole, the bitterness of the leaves is balanced by the sweetness and richness of the other ingredients, resulting in a harmonious dish. Culture and traditions, all in one pot!

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Ceviche, one of the most representative dishes of Peruvian gastronomy, consisting of raw fish or seafood marinated in a citrus sauce, was declared an Intangible Cultural Heritage of Humanity by Unesco. In addition, in 2008 the Peruvian Ministry of Production declared June 28 as National Ceviche Day.

Like many of the dishes in this ranking, it is not known exactly where ceviche was born and it is possible that many cultures and immigration waves contributed to its evolution. One theory indicates that between the 2nd and 5th centuries, the Mochica culture prepared a dish based on fresh fish. After the conquest, it was the Spanish, who did not consume raw fish, who incorporated lemon to "recook" the ceviche. Later, other ingredients such as sweet potato, red onion, corn, and chopped cilantro were added to the dish, contributing to its authentically Peruvian identity.

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Historically, there’s been a heated debate about the USA’s national dish. Although there is no final consensus and no specific recipe has officially been designated as a national dish, there are several contenders that are considered representative of American cuisine.

One of the most iconic American dishes is the hamburger. Over the years, this delicious ground beef sandwich has become a symbol of American comfort food and is widely consumed throughout the country (and the world). Some claim that the first hamburger was made in the German city of Hamburg, while others believe it was created in the United States. Nevertheless, most historians agree that the modern hamburger as we know it today was first served in the late 19th century in the United States. Whatever the case, there is no denying the burger is a timeless American staple and national icon, a symbol of friendship and celebration.

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Last but not least, the fragrant, hearty couscous. This fluffy concoction made with wheat semolina, a staple food known for its versatility and rich cultural significance, is the national dish of Morocco.

The roots of couscous can be traced back to North Africa. It is believed that the indigenous people of this region, the Berbers, began preparing couscous in the 7th century AD. Over time, it spread throughout the continent and became a cherished ingredient of Moroccan cuisine. In Morocco, couscous is not just food, it is a tradition and a symbol of hospitality. Serving it to guests is considered an honor and a sign of generosity: it is a way of bringing people together.