Joel Balsam

Spent nearly three months research and writing the Armenia chapter of this Lonely Planet guidebook.

In ovens across Oaxaca, bakers are raising the dead.

A longform feature about a man saving the world's largest viper and the potential in their venom to save human lives, rather than take them.

Shina Novalinga and her mother Caroline are reviving Inuit throat singing by sharing with a new generation on TikTok.

What do you think of when you think of a cowboy? A gun-slinging John Wayne type? As my first story for The Guardian shows, there's a whole other group of cowboys that are left out of the mainstream narrative.

Photographer Stephanie Foden and I travelled with Adventure Canada from western Nunavut to Greenland across the Northwest Passage, a route that's only recently become accessible due to climate change. The feature was available on American Airlines flights throughout the month of March and online.

I spent the beginning of 2019 living in the Mexico City's Colonia Roma, and wrote a guide & story about the neighborhood for Travel + Leisure.

I ventured deep into the Amazon to profile surfers (and a surfing dog) riding rare tidal bore waves.

Arctic Wolf has reached a $1.3-billion valuation, and it all started from a kitchen in Waterloo, Ontario. This is a success story for the government's Invest in Ontario initiative to attract business to the province.

Descendants of French-speaking Acadians in Louisiana saw their culture and language slip away in the 20th century. Now, a new generation of proud Francophones is leading a resurgence.

Cunningham's Pub in Montreal got an unlikely endorsement from none other than Hollywood star Halle Berry. Here's how the pub became a small business success story.

From finding a campsite to keeping clean.

Poutine? That’s more of a Quebec thing. Back bacon? That’s just stereotyping Canadians. Arguably rivalled only by BeaverTails, shawarma – marinated rotisserie chicken or beef, an assortment of veggies, hummus and creamy garlic sauce(s) served in a grilled pita – is Ottawa’s quintessential dish.

Toronto’s BlueDot says the city’s diversity and culture of innovation helped it be among the first to detect COVID-19. This story is for the government's Invest in Ontario initiative to attract businesses to the province.

Poutine, bagels, smoked meat, and Portuguese chicken. Look at any food round-up of Montreal dishes and you’ll see these four items listed as essential, signature foods. But how did piri piri chicken, a dish that wasn’t even a traditional component of Portuguese cuisine before the 1970s, end up here?