Whistler resort, known in the early 1900s as Alta Lake, started out as a summertime fishing destination, and skiing followed a few decades later. However, not long after the resort was born, it became a destination for all kinds of adventure. Endless expanses of forested mountains provide world-class opportunities for outdoor recreation, whether you prefer a simple hike or the intense rush of whitewater rafting.
“Emily Carr: Fresh Seeing - French Modernism and the West Coast,” which runs from Sept. 21, 2019 to Jan. 19, 2020, is the museum’s most ambitious exhibit to date. Upon arriving home to the West Coast of Canada from France, Emily Carr’s approach to painting underwent a dramatic change from her initially conservative art training. This exhibit showcases the vibrant changes to Carr’s style over three significant years: 1910 to 1912.
The bear chooses us. Indigenous peoples have always known this. Many indigenous nations organize themselves under houses such as bear, salmon or deer. Each family is born into an animal with the duty to protect. In this way, all animals are cared for. So, for those not falling within this family system, an animal, like the bear, instead comes looking for us.
Forget basic, simple salads. Summer is for pushing culinary boundaries and dining expectations by exploring exactly what the perfectly composed salad can be, using the freshest, most delicious ingredients available from this season’s bounty.
There are two types of people in the world: Those who can press their two fists flat against each other while extending both arms straight, and those who can’t. So, if your arms resemble a cowboy’s bowed legs rather than two vertical, heaven-reaching tree trunks (go on, try it), do the unthinkable.
This year Whistler Traveller turns 10! Summer 2019 is our 21st edition, and we continue to offer readers interesting stories, tips and striking imagery to complement your visit.
It’s hard to imagine your world-class golfing experience in Whistler getting any more elevated (pun intended). However, the governing bodies of the sport, the Royal and Ancient (R&A) and the United States Golf Association (USGA), have actually teamed up to make that happen.
If your only experience of sake was a served-too-warm, headache-inducing, palate-blasting brew, it’s time to think again and give sake another chance. Light, bright, delicate and deliciously smooth, modern sake is brewed in stainless steel or ceramic-lined tanks, rather than barrels, which allows its natural floral, citrus and herbaceous notes to shine through. We asked three Whistler restaurant professionals to tell us which cold sake they’ll be serving this season to pair with everything from ocean-fresh seafood to briny oysters to sushi and sashimi!