Canada's 2025 summer forecast spotlights heat dome and ring of fire
Canadian summers truly are fantastic opportunities to enjoy our country's spectacular scenery with our extended daylight hours. The one wild card is always the weather!
After a long winter and a sporadic spring, will we be rewarded with a warm and sunny summer so that we can enjoy our favourite outdoor activities?
According to The Weather Network's summer forecast, the upcoming season will truly deliver for those who have been longing for warmer weather. We expect that most of Canada will experience temperatures that are warmer than normal during the months of June, July, and August.
National temperature forecast for this summer. (The Weather Network)
While most of Canada will experience a warm summer, we are highlighting the potential for temperatures to be much warmer than normal across parts of the country (especially during July and August), stretching from the Rockies to northwestern Ontario. Those areas face a risk of extended heat waves and a few days of extreme heat. The excessive heat could also occasionally extend into British Columbia, but we do not expect it to be as persistent there as it will be across the Prairies.
In Eastern Canada, from the Great Lakes to Atlantic Canada, we anticipate a warm and humid summer. While a few heat waves are possible, we do not expect persistent or extreme heat. For most of the region, high temperatures should be near normal or slightly above normal, but nighttime temperatures are forecast to be warmer than normal due to the muggy conditions.
We expect this summer to feature below-normal rainfall across most of Western Canada. While extended stretches of sunny and dry weather may sound ideal, too much of a good thing can also lead to serious concerns.
A heat dome is expected to be a persistent feature over the central United States during July and August. We anticipate that this will result in widespread drought across that region, and we are concerned that drought conditions will expand north of the border, particularly across the southern Prairies, with the potential for significant impacts on agriculture.
National precipitation forecast for this summer. (The Weather Network)
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To the north of the drought areas there will be frequent thunderstorms, including a threat of strong to severe storms with localized torrential rain. This weather pattern with thunderstorms that develop and track around the edge of the heat dome is often referred to as the "ring of fire."
There is considerable uncertainty regarding which parts of the Prairies will be affected most by these regular storms. However, the rain is not expected to be widespread enough to mitigate the threat of wildfires. We are also concerned about wildfires across much of British Columbia and northwestern Ontario.
Eastern Canada could experience periods of dry weather, but we do not expect widespread or prolonged drought conditions this summer from east of the Great Lakes to Atlantic Canada. That region will see more frequent showers and thunderstorms, with a risk of strong to severe storms and torrential downpours at times.
However, keep in mind that summer thunderstorms are notorious for being localized, and we often see areas that repeatedly miss out on rain in close proximity to places that have a surplus.
Below is a more detailed look at what we can expect across the country during the upcoming summer season:
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A hot summer is anticipated across the interior of the province, including Kelowna and Kamloops, particularly during July and August. However, temperatures should trend closer to seasonal averages near the coast, including Vancouver and Victoria.
Rainfall totals are forecast to be below normal or near normal across most of the province, so the threat of wildfires, smoke, and poor air quality will increasingly concern us as we progress through the season. Keep in mind that summer is the driest time of year in B.C., so even normal precipitation combined with hot temperatures is insufficient to prevent a significant fire danger.
At this point, we expect the hottest weather this summer to be focused to the east of B.C., but we are concerned that it may expand west into the province at times. If the heat does remain concentrated to the east, then showers and thunderstorms will be more frequent and widespread across the province than our current forecast suggests. If it occurs, it would provide significant relief from the dry conditions.
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A hot summer is forecast for the province, including Edmonton and Calgary, especially during July and August. That includes a threat of extended heat waves and a risk of extreme heat at times.
Widespread drought is a major concern this summer, particularly across the southern half of the province, with a risk of significant impacts on agriculture. Wildfires, smoke, and poor air quality are also concerns.
While much of the province is expected to receive below-normal rainfall, thunderstorms will still occur at times, especially in the central and northern parts of the province, bringing the typical threat of severe storms, localized torrential rain, and hail.
A hot summer is expected across the region, including Saskatoon, Regina, and Winnipeg, especially during July and August. That includes a risk for extreme and extended heat waves at times.
Widespread drought is expected this summer across the central United States, and we are concerned that the drought will extend well north of the border and impact at least the southern Prairies, with a risk for a significant impact to agriculture. Wildfires and smoke are also potential concerns.
However, powerful thunderstorms will provide some relief from the dry weather at times, with a risk for severe storms and localized torrential rain, especially for central and northern parts of the region.
A hot and dry summer is expected across western parts of the region, especially west of Lake Superior, including Thunder Bay. To the east of Lake Superior, including Sudbury, we expect that temperatures will be warmer than normal, but we should see more humidity across this region. That will contribute to a higher threat for showers and thunderstorms and muggy nights, but daytime temperatures will not be as hot as what we will see to the west of the region.
The threat of wildfires is a major concern across northern Ontario, especially to the north and west of Lake Superior. If this threat is realized, the fires could have a far-reaching impact on the other parts of the country with smoke and a risk for poor air quality at times.
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After a sluggish and sporadic spring, a warm and humid summer is expected across the region, including London, Toronto, and Ottawa. Early June will feature a quick transition to a much warmer pattern, and we could see our first heat wave before Canada Day.
However, we do not expect persistent or severe heat throughout the summer. A few cool fronts will track across the region and deliver periods of more refreshing conditions. The higher humidity is forecast to keep overnight temperatures significantly warmer than normal, but daytime high temperatures are expected to be near normal or just slightly above normal.
We should experience stretches of drier weather during the summer, but we do not expect widespread or prolonged drought in this region. The muggy conditions will contribute to more frequent showers and the risk for powerful thunderstorms. As a result, most of the region should see near normal or above normal precipitation totals for the season.
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A warm and humid summer is expected across the region, including Montreal and Quebec City. While spring struggled to deliver consistently warm weather, a much warmer pattern is likely for the month of June, and we could see our first heat wave before Canada Day.
However, we do not expect the heat to be persistent or severe this summer. Occasional cold fronts are expected to deliver periods with more refreshing conditions.
Higher humidity should keep overnight temperatures warmer than normal and contribute to more frequent showers and a risk for powerful thunderstorms at times.
We will also be keeping a close eye on the tropics. While we don't expect the hurricane season to be as active as the past two years, the remnants of a tropical system or two could still bring substantial rain to parts of the province later in the summer or fall.
A warm and humid summer is expected across the region, including Halifax, Fredericton, and Charlottetown, but occasional cold fronts will bring more refreshing conditions at times.
While there should be dry stretches, we expect that showers and thunderstorms will be frequent enough to avoid widespread or prolonged drought, and to bring rain totals to near normal or above normal across the region.
As we get deeper into the season, we will closely watch the tropics. A more typical Atlantic hurricane season is expected, but the anticipated jet stream pattern would bring an elevated risk for a tropical system to impact the region.
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Changeable temperatures are expected this summer, resulting in near-normal temperatures across most of the province, including Gander and St. John's. However, temperatures are anticipated to be on the warmer side of normal across southwestern Newfoundland, including Corner Brook and across western Labrador.
There will be periods of dry weather this summer, but a few moisture-laden systems from the Atlantic should bring rainfall totals to near normal. Later in the season, we will keep a close watch on the tropics due to the potential for remnants of tropical systems. If a system does track into the province from the tropics, localized rainfall totals are likely to be wetter than normal.
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A warm summer is expected across most of the region, with above-normal temperatures expected across the N.W.T., most of Nunavut, and eastern parts of the Yukon. Near-normal temperatures are expected for much of Baffin Island and the western half of the Yukon.
We expect that much of the Yukon will see above-normal precipitation, but near-normal precipitation is expected across the rest of the region. The anticipated warm weather and stretches of dry weather will bring an increasing threat of wildfires, smoke, and poor air quality at times.
The Atlantic hurricane season is expected to be near normal or slightly more active than normal. However, that actually means that the upcoming season should have fewer tropical storms and hurricanes than most of the seasons during the past decade.
But that does not mean that we can let our guard down across Eastern Canada. The anticipated jet stream pattern would bring an elevated risk for a tropical system to track into the U.S. Northeast (which would also impact eastern Ontario and southern Quebec) and Atlantic Canada.
On the other hand, we expect a quieter-than-normal season in the deep tropics (including the Caribbean), but more storms are expected to form north of the Main Development Region (MDR), and those storms would have a higher potential to impact North America.
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Summer in Canada provides wonderful opportunities to enjoy the great outdoors and explore the diverse beauty of our country. However, summer weather also comes with potential risks. Please stay informed about the local forecast to ensure a safe and enjoyable summer!
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CNN
4 hours ago
- CNN
Canadian cuisine: 20 dishes that reflect the country's size and diversity
Ask one of my fellow Canadians to describe our nation's cuisine and you may very well be met with a blank stare, followed by a few mumbles about poutine and maple syrup being awesome. It's a tough question to answer. Taking up a space of 3.8 million square miles, Canada is the world's second-largest country, its terrain and waters offering a diverse range of ingredients that have been incorporated into the culinary traditions of its multicultural population. For example, skilled chefs from Canada's Indigenous communities have increasingly been highlighting traditional flavors, presenting them in new and delicious ways everywhere from restaurants to food trucks. And then there are the many outside influences that have contributed a wealth of flavors to our national palate, some dating back centuries. 'To me, Canadian food is strongly defined by its multiculturalism and diversity, which is partly expressed through diasporic cuisines,' Clayton Ma, an editor with the Canadian Encyclopedia, which offers in-depth articles on many of Canada's most famous dishes, tells CNN Travel. 'For instance, the Chinese Canadian community has established strong roots in this country and, as such, the Chinese food scene in places like the Greater Toronto Area is really authentically excellent, easily on par with places like Hong Kong even.' In addition to British and French influences, he notes Canada's settler cuisines 'have been shaped by multiple immigration cohorts over time. Some notable ones which come to mind are the Jewish, Ukrainian, Chinese, Portuguese, Southwest and South Asian communities.' As for the question of whether there's one dish that could be described as 'Canada on a plate,' he says the country is far too diverse. 'That said, poutine, especially with the way it's been shaped by the Montreal scene, is a good icon because it allows different gastronomic cultures to meet,' he notes. Naturally, we had to include the famed dish in the following list of top Canadian foods, put together in honor of Canada Day, which falls on July 1. You know which dish didn't make the cut? Hawaiian pizza. It was indeed invented in Canada, but many of us are happy to let the US claim ownership of that one. Poutine is one of those dishes that appears incredibly simple to make — French fries, squeaky cheese curds and gravy. But not all poutines are created equal and the taste depends on the quality of ingredients. (For instance, you're going to want to use Prince Edward Island potatoes for those fries.) And like many great dishes, there's more than one claim about who invented it. Most food historians agree it originated in rural Quebec in the late 1950s, and the word 'poutine' is Québécois slang for mess. Today, you can find it anywhere. Diners. Pubs. High-end restaurants. And as Ma notes, there are now many variations. 'In Montreal, poutine ― while originally a Québécois dish ― has been reshaped by a number of other gastronomic cultures,' he says. 'Famously, you have things like smoked meat poutine which of course borrows from the Jewish community or Portuguese chicken poutine. Recently, I even tried a Vietnamese-inspired poutine which featured Vietnamese-style grilled meats! I can go on, there's also butter chicken poutine, Haitian-style poutine with griot and pikliz, etc.' These much-loved pastries are oval, flat and long — just like a beaver's tail. The dough is deep-fried until golden, then topped with a variety of ingredients, usually sweet. Looking to sample some of these sweet treats? Fortunately, though many people make their own at home, the original inventors now operate a chain of 'BeaverTails' restaurants, which can be found all over Canada. According to the company, former US President Barack Obama enjoyed a beaver tail during a visit to Ottawa in 2009, and they were featured in a 2015 episode of South Park. A staple at picnics, potlucks and celebrations in many Canadian homes, these no-bake treats are made up of three layers. There are flavor variations, but a good Nanaimo bar should have a buttery custard filling that sits over the base, which is usually made of a mix of graham cracker crumbs and shredded coconut. This delectable combo is topped with a layer of chocolate ganache. Pinpointing its origin is difficult and there are many claims to the recipe, including under different dessert names. But, according to the Canadian Encyclopedia, it was the inclusion of Nanaimo bars in the official Expo 86 cookbook that helped expose the dessert's deliciousness to the world. The city of Nanaimo, on Vancouver Island, has understandably embraced its sweet fame and offers many options for those wanting to sample them in shops and restaurants. The province of Quebec has contributed heavily to Canada's culinary scene, so much so that we could easily put together a separate list of classic Québécois dishes. Among the most famous is tourtière, a meat pie with a golden flaky crust that's often served at Christmas gatherings. According to Canadian Food Focus, it was eaten as far back as the 1600s, when the French began settling in Quebec. Fillings often include ground beef, veal or pork, as well as potatoes and various spices including cloves and nutmeg. While we're on the subject of pie, this one is not savory but it's definitely tasty. Famous in Canada's prairie provinces, Saskatoon berry pie, as the name suggests, is filled with Saskatoon berries. It's even been featured on a Canadian postage stamp. As for the taste, Saskatoon berries are often described as a nuttier version of a blueberry. According to the Canadian Encyclopedia, 'Saskatoon' is derived from the Cree word for these berries, which thrive in cold temperatures. A 2019 report by Canada's national broadcaster, the CBC, quotes Caroline Harris, a traditional knowledge keeper from Saskatchewan's Big Island Lake Cree Nation, as saying the berry has played a 'huge role in our culture for thousands of years.' 'We use them in soups, pies, to sweeten our teas, in bannock,' she said. 'You can also use them for dyes.' Bannock is a traditional quick bread that takes its name from the early Scottish settlers who arrived in North America during the 18th and 19th centuries and cooked it on a bannock stone. Today, it is widely associated with Canada's First Nations communities. It often makes an appearance at festivals and family gatherings, and is usually deep-fried, oven-baked or pan-fried. And according to the CBC, most Indigenous families have their own unique recipes, which are passed down from generation to generation. Want to sample bannock during your next visit to Canada? There are plenty of restaurants and food trucks that have you covered, including Salmon n' Bannock Vancouver, Tea N Bannock (Toronto) and Bannock Express (Saskatoon). Yes, the US has these too. And it may even have invented them, claim various food historians. But Canada's lobster rolls are delicious as well, and we're willing to bet the Atlantic lobsters caught to make them don't concern themselves with matters of maritime borders as they freely wander the waters of our great nations. The provinces of Newfoundland and Labrador, New Brunswick, Nova Scotia and Prince Edward Island are all excellent places to sample the country's famed lobster rolls. Usually served on a grilled hot dog bun, in some versions the thick, juicy chunks of lobster are mixed with butter, lemon juice, salt and black pepper, while other variants use mayonnaise and can include chopped celery or scallions. This is another comforting home-cooked dish that was born out of convenience. The Canadian Food Focus organization notes the main ingredients — yellow split peas and pork — were easy to transport and store, making it a popular dish for French sailors and fur traders who began traveling to Canada in the 17th century. Today, it remains a beloved staple of Québécois cuisine. Right up there with Nanaimo bars, butter tarts are another beloved Canadian dessert. These small sweet tarts feature a flaky pastry shell, which is filled with a buttery, sweet filling that typically includes some type of syrup. Some prefer to add raisins, others like them plain. The rebellious among us will add pecans. Butter tarts have been around for a while. The first published recipe appeared in 1900, in 'The Women's Auxiliary of the Royal Victoria Hospital Cookbook,' reports the Canadian Encyclopedia. 'Ontarians love their butter tarts — they're like mini pecan pies, what's not to love! — while people out west favor Nanaimo bars, sometimes called smog bars or prayer bars in the US,' Andrew McIntosh, a senior Canadian Encyclopedia editor, told CNN in 2024. British Columbia's wild Pacific salmon is legendary. Famed for its rich flavor, there are various species in the province's coastal waters, including sockeye, coho and Chinook. It can be prepared countless ways, with many ingredients, but sushi fans will want to give 'the B.C. roll' a try. Said to have been invented by a Japanese chef in Vancouver in the 1990s, this 'uramaki' roll usually contains barbecued salmon skin and cucumber, with the rice on the outside. A report published by the University of British Columbia notes that Pacific salmon provides far more than just food for many Indigenous Peoples across the Pacific Rim. 'They are part of traditions that go back thousands of years, such as the First Salmon Ceremony — a celebration to welcome salmon back from their journey into the ocean, and to pay them respect,' says the article. Amongst our many flavors of potato chips, there's one that stands out as uniquely Canadian: Ketchup chips. One can't help but wonder why they never caught on in the US, because these bright red tangy flavor bombs are addictive. Thankfully some appear to be in the know. Back in 2023, an American father-son duo went viral for driving for two days from the state of Virginia in a vintage army jeep to reach Niagara Falls, where they stocked up on 40 bags of Ketchup chips. Warning: The seasoning is so bright it stains your fingers — a telltale sign that someone has indulged in a bag. You can find ketchup chips in any convenience or grocery store, produced by all the major potato chip brands. A traditional Newfoundland dish, fish and brewis features salted, dried codfish and a type of biscuit referred to as 'hard bread.' Soaked and boiled, the mixture is sometimes served with 'scrunchions' — crispy pieces of fried salted pork fat. The preparation offers hints of its origins — it was developed by fishermen who needed their meals to last through long voyages at sea. Other popular foods visitors to the province should sample include Figgy Duff — a pudding that doesn't actually contain figs — and a traditional Jiggs Dinner, a reflection of Newfoundland's Irish influences. Don't let the name fool you. Though Pouding Chômeur translates to 'poor man's pudding,' its humble origins overshadow the decadence of this dish. A traditional Québécois dessert created during the Great Depression, it's made with cake batter, which is baked in a hot syrup (today that's usually maple syrup), creating a delicious caramelized sauce. On the surface, Halifax donairs resemble Greek gyros or Turkish doner kebabs. But this east coast fast food item has a taste all its own. The spiced, ground beef, cooked on a vertical spit, is sliced onto a warm pita. The donair sauce makes it unique — it's made with condensed milk and has a sweet, garlicky flavor. Originally a late-night treat in Halifax, donair cravings have since spread to all corners of the nation. According to Tourism Nova Scotia, of which Halifax is the capital, the restaurant King of Donair was the first to introduce donairs, in 1973, and since 2015 it has been officially recognized as 'the official food of Halifax.' Prince Edward Island, or just PEI, is Canada's smallest province but one of its top culinary destinations. Fresh Atlantic mussels, clams, lobster, crab and fish and chips are all on the menu there, but the oysters deserve a special mention, thanks to the unique properties of the island's coastal waters. Malpaques are the most famous variety, now found on menus all over the world thanks to the 1900 Exposition Universelle, a world's fair in Paris that declared it the best oyster on the planet, praising its clean and sweet finish. The Malpeque Oyster Barn, in Malpeque Bay, has been shucking and serving since 1999. Meanwhile, Tourism PEI has put together a nice overview of other popular oyster varieties as well, including Raspberry Points and Valley Pearls. Pierogies are hugely popular in Western Canada, thanks to its massive population of Ukrainian and Polish descendants, which has adapted them to local tastes over the years. They're most commonly filled with mashed potatoes and cheese and pan-fried or boiled, then served with sour cream and bacon bits. There are sweet options too, including versions filled with Saskatoon berries. The world's largest pierogy statue, fork and all, can be found in the small town of Glendon, in northern Alberta. It stands 27 feet tall and weighs 6,000 pounds, a testament to the area's history as a farming community; many early 19th-century immigrants from Eastern Europe settled in the Glendon area. Sometimes touted as a healthier option to beef, bison meat is leaner but has a richer, earthier taste. Don't let the 'h' word scare you. It's delicious. Often referred to as buffalo, bison has been a staple of Indigenous cuisine for centuries, also providing materials for clothing and shelter, among other uses. Today, bison burgers are a popular menu item at restaurants in the prairies, where bison are raised. Among the ones we would love to sample is the bison burger at the Feast Café Bistro in Winnipeg, Manitoba, a restaurant specializing in Indigenous cuisine. Its version, served on a fresh bannock bun, features a hand-pressed Manitoba bison patty, alder-smoked bacon, wild blueberry BBQ sauce, red onions, dill pickles, fresh tomato, lettuce, mayo, mustard and cheddar. Reflecting the city's Jewish deli culture, Montreal smoked meat is said to have been brought over in the late 19th or early 20th century by Jewish immigrants from Eastern Europe. It's made with beef brisket that's been cured, smoked and brined in a mixture of spices including whole peppercorns, coriander, mustard seeds and garlic. The brisket is typically sliced by hand, piled onto slices of rye bread and topped with yellow mustard. But these days you can even find it on poutine, as Ma notes. Tourisme Montréal offers an in-depth guide to the city's smoked meat scene, highlighting the debate around its origins and a few recommendations on where to try it, including the legendary Schwartz's Deli, which has been around since 1928. All right New York, settle down. We're not here to argue about who does them best. The bagel was first brought to North America by Jewish immigrants from Poland and other Eastern European countries. But there are a few subtle differences between the versions found in the two great cities that made them famous. 'The dough in a Montreal bagel is boiled in honey water, hand-rolled, then baked in a wood-fire oven,' explains the Canadian Encyclopedia. 'The recipe contains malt flower and no salt or eggs. The result is a crispier, slightly sweeter, flatter, more compact bread than what comprises the more puffy, smooth-surfaced New York bagel.' Let's just celebrate their differences and agree they're all delicious. You didn't think we'd leave Canada's most famous culinary staple off the list, did you? Maple syrup is incredibly versatile and used for a lot more than just pancakes. Maple-glazed salmon, for example, is divine. The Quebec Maple Syrup Producers group — often called 'the OPEC of maple syrup' — refers to it as liquid gold, noting that Canada's First Nations people were harvesting the sap long before Europeans arrived. For a quintessentially Canadian experience, try snow taffy. Hot maple syrup is poured onto snow or ice, causing it to solidify into a sticky, chewy treat that's rolled onto a wooden stick. Karla Cripps is a senior producer with CNN Travel. Originally from Canada, she has been living in Thailand for more than 20 years and plans to mark Canada Day with a meal at her favorite Bangkok poutine restaurant.
Hamilton Spectator
8 hours ago
- Hamilton Spectator
B.C. reports offer ‘road map' for repatriation of Indigenous items, remains
A pair of reports out of British Columbia are detailing the complex, expensive and under resourced process of repatriating Indigenous historical items or remains back to their homes. The studies, developed in partnership between the First Peoples' Cultural Council and K'yuu Enterprise Corporation, call for changes including the creation of a centralized body to facilitate the work, a repatriation accreditation program for museums and other institutions, and 'substantial' funding and support from the provincial and federal government. Gretchen Fox, an anthropologist and the council's acting heritage manager, said the growing interest in the moral and ethical requirement for repatriation shows resources are needed to set out steps that could be used in B.C. and in other provinces and territories. 'There was a need for a way forward, or a road map — what's involved in repatriation, what's the history of it,' she said. 'To have a really good understanding and documentation of what's been lost, where these ancestors and belongings are held today, and what kind of work specifically is involved in locating them.' Researchers with the K'yuu Enterprise Corporation did a survey and found more than 2,500 B.C. First Nation human remains and upwards of 100,000 belongings are known to be held in 229 institutions — including museums and universities — around the world. Fox said the survey had only a 50 per cent response rate. 'So, we know that the numbers are much higher, and those numbers are just for ancestors and belongings that are associated with B.C. First Nations,' she said. The main report breaks down repatriation into a four-step process starting with planning and research, followed by repatriation itself and the long-term caretaking of the items or remains. It says 60 per cent of B.C. First Nations surveyed have already spent more than $1 million on repatriation work to date. 'Since the Canadian government has yet to commit to dedicated repatriation legislation, policy and funding, many (B.C. First Nations) are reliant on grants and other mechanisms to support their repatriation work,' it says. The report says when applying for grant programs that aren't dedicated to repatriation, nations are forced to focus on strict funding criteria and narrow timelines rather than their own needs. In 2016, B.C. became the first province in Canada to offer a grant to help pay for repatriation. While the report calls that funding 'welcome,' it says the money has not kept pace with requests. It says repatriation in Canada is 'severely underfunded.' 'For decades, B.C. First Nations have funded this work through piecemeal grants and heavy reliance on volunteer labour,' it says. Fox said there are a range of costs, from paying personnel to the technology required to research where items are located or the cost to store them properly. A companion report offers what Fox calls a 'really high level' cost estimate It suggests that if all 204 B.C. First Nations were funded over five years to participate in repatriation at various stages it would cost an estimated $663 million. Fox said the number is not a request for funding, but rather an attempt to test the model and 'show the monumental, significant, costs of this.' The report says repatriation is also an economic and social driver with benefits like health and healing, jobs and community development. 'It has spiritual and cultural impacts of reconnecting with belongings and carrying out responsibilities to ancestors and It's so meaningful, even if it's engaged at a slower pace, or on a smaller scale,' Fox said. She said having a First Nation-led centralized organizing body and programming to facilitate repatriation would be helpful to provide the opportunity to pool experience and resources. 'First Nations in B.C. are really leading the way in repatriation, and quite a few have quite a bit of expertise and experience around doing the work and also insights into the kinds of supports, whether it's legislation (or) policy,' she said. Inviting museums and other holding institutions would also be beneficial, Fox said. In 2023, a totem pole that had been on display at the Royal B.C. Museum, was brought back to Bella Coola, located almost 1,000 kilometres northwest of Vancouver. It was taken in 1913 and became part of the museum's collection. Representatives of the Nuxalk Nation said at the time that they had been trying to get the totem and other artifacts back since 2019. Also in 2023, a memorial totem pole belonging to members of the Nisga'a Nation was returned from the National Museum of Scotland in Edinburgh, where it has been for nearly a century. Last year, the Heiltsuk Nation celebrated the return of a chief's seat that had been in the Royal BC Museum since 1911. Fox said an accreditation program for institutions that hold First Nations' remains and belongings could teach about repatriation and the practices and protocols needed. 'There's not a lot of formal training for folks who are doing the work, so it makes sense for those who are experts to have an arena, to share that,' she said. She said there is still work to be done, but over the last few decades more institutions are recognizing the 'moral and ethical imperative to make things right. That these belongings and ancestors were stolen or taken under duress from First Nations communities, and that the right thing to do is to facilitate their return.' 'At the same time, First Nations repatriation experts are training the next generations within their communities, and they're building relationships with institutions. And so we are seeing some significant movement and recognition that this is the right thing to do,' she said. This report by The Canadian Press was first published July 1, 2025. Error! Sorry, there was an error processing your request. There was a problem with the recaptcha. Please try again. You may unsubscribe at any time. By signing up, you agree to our terms of use and privacy policy . This site is protected by reCAPTCHA and the Google privacy policy and terms of service apply. Want more of the latest from us? Sign up for more at our newsletter page .
The Onion
19 hours ago
- The Onion
Tips For Keeping Pets Safe In Hot Weather
While it can be fun to spend the summer days outdoors with your furry friends, it's important to remember that animals are highly susceptible to the dangers of extreme temperatures. Here are The Onion 's tips for keeping your pets safe in hot weather. Make sure they only wear loose, cotton fur. Limit their alcohol intake. Let them know that there's bottled water in the fridge. Blow on your pets until they stop steaming. Take a road trip up north with your Siberian Husky and release him into the unforgiving Canadian wilderness where he belongs. Avoid long walks even more than you normally would. If you must leave your pet in a parked car, keep the radio on to help them pass the time. Explain to your overheating English bulldog that a warming planet is a small price to pay for a 3% GDP growth rate. Buy a backup.
