Hakai Magazine explores science, society, and the environment from a coastal perspective. This audio edition showcases readings of our long-form feature stories. New episodes are typically published Tuesdays.
by Raina Delisle • An ingenious Indigenous fishing technology with spiritual significance is making a comeback.
The original story, along with photos, can be found on hakaimagazine.com.
by Katharine Gammon • It’s dangerous to blame the decline of one species on a single predator. We humans like to do it anyway.
The original story, along with photos, can be found on hakaimagazine.com.
by Jude Isabella • The human-bear bond is ancient, but across the northern hemisphere, only a few societies remember the art of neighboring bears.
The original story, along with photos and videos, can be found on hakaimagazine.com.
by Rose Eveleth • What can one brash dolphin teach us about personality?
The original story, along with photos, can be found on hakaimagazine.com.
by Steven Ashley • Three years after Superstorm Sandy slammed into New Jersey’s coast, few local communities want to accept that the Shore’s glory days are numbered.
The original story, along with photos, can be found on hakaimagazine.com.
by Paul Hockenos • How Norway is using oil and gas riches to engineer a future in emission-free seafaring.
The original story, along with photos and videos, can be found on hakaimagazine.com.
by Brian Payton • On Vancouver Island, a hermit-priest has spent a lifetime contemplating the natural world. At 95, he has come to believe there is a way we can save it.
by Ian Gill • On the British Columbia coast, the Heiltsuk First Nation asserts its rights to manage its resources, and who has access to them, through the seasonal herring harvest.
by Geoffrey Giller • Scientists in the emerging field of conservation paleobiology believe that the key to oyster conservation could be contained in ancient shells.
by Frances Backhouse • The British Columbia coastline once pulsed with action around salmon canneries. Today, guided by Indigenous leadership, only one cannery processing wild salmon remains.
