A polarising ingredient in much of the world, coriander is an unsung hero of Indian cuisine. And one chef wants to bring it into the limelight, giving it "the glory it deserves".
Chef Poul Andrias Ziska of Koks restaurant honed his craft in the harsh North Atlantic but has now reimagined his signature locavore cooking for a Greenlandic terroir.
Once seen as experimental and at the fringe of what's possible, a commercial wine industry in regions just below the Arctic circle is taking advantage of the warmer summers.
Once seen as experimental and at the fringe of what's possible, a commercial wine industry in regions just below the Arctic circle is taking advantage of the warmer summers.