YOUR  HOSTS

We are your hosts, Mike and Jeanne Reimer.

                                           

Our company, Churchill Wild, has operated in this part of Canada for 40 years. By virtue of the discipline taught to us by our parents, and by our own hard work and dedication, we have risen to the top of this unique eco-tourism specialty. Our commitment to eco-tourism is not inspired by some latest trend in the tourist business - we care deeply about this land because it is our home.

 

During your visit to Nanuk you will learn much about many subjects – polar bears, wolves, moose and caribou, the northern environment, the fascinating story of the fur trade, and the history of the northern aboriginal people . Some of our staff expedition leaders are descendants of the Cree people who originally inhabited this area when the first Europeans showed up in the early 1600's. We have Cree guides who have worked for us for 17 years, and they are eager to share with you their knowledge and respect for the coast of Hudson Bay.

Is it Safe to Explore Polar Bear Country on Foot?

Our veteran guides are experts at dealing with bears at close range, and our flawless safety record over four decades demonstrates that these encounters are perfectly safe for both bears and humans. In some areas, thick woods along the coastline and limited visibility make it safer to move our guests from one area to another in ATVs. But once we arrive at an open coastal area, we dismount and walk. There’s no substitute for walking the same ground the bears use, examining the minute creatures in the tide pools and the tiny flowers growing amongst the driftwood. When we meet bears, we group together and allow the animals to determine a distance they are comfortable with. Although our guides are armed, these impressive animals are not looking for trouble, and during our 40 years in the business we’ve never had to kill a bear to protect one of our clients.

Cuisine – A Matter of Pride

At Churchill Wild we are famous for our cuisine, and Nanuk Polar Bear Lodge will provide the same menus we have perfected over the years at our other three lodges. (See www.Churchillwild.com)

Our kitchen professionals produce surprising delights in this remote setting, and they receive high praise from the sophisticated world travelers who arrive at our doors.

The menu at Nanuk is based on a “hundred mile diet” of delicious local foods, including fresh fish, blueberries, wild berry jams, and locally grown salad greens. These delicious local “country foods” minimize shipping impacts and maximize flavor and quality. As part of our commitment to conservation, we use only safe and sustainable oils and food ingredients, and we avoid plastic packaging, disposable cutlery, and other wasteful products.

WE PROTECT OUR LOCAL ENVIRONMENT

Nanuk Polar Bear Lodge practices and promotes wise and sustainable resource use at our group of four wilderness lodges. (For a look at our other lodges, see www.churchillwild.com) Simply put, our goal is to minimize our impact on the environment while maximizing the quality of your adventure.  By adding value to wilderness areas through eco-tourism, we believe that majestic wildlife species like bears, wolves, moose and others will have a better chance of surviving in the future.

How do we Do It?

• Our accommodation and infrastructure is low impact, both visually and environmentally
• Buildings are constructed in harmony with the natural contours of the land
• We use recycled materials and woods harvested sustainably from local forests
• Skylights and large windows ensure natural light and provide a constant view of outside scenery and wildlife
• Lodge is super insulated to reduce heating requirements
• Rooms are efficiently designed to maximize comfort and minimize wasted space
• Solar energy system reduces need for diesel consumption for power generation by 75%
• Our super quiet generator is highly fuel efficient and creates very little noise pollution
• To conserve water, cabins have showers rather than bathtubs
• We use energy saving light bulbs and appliances.
• Our grey water recycling system reduces water consumption by cycling cleaned water back into the toilets
• Energy consumption through generated power is kept to a minimum, and we encourage guests to turn off their lights when not in use

Eco-aware waste management

• Recycling and composting are a part of the way of life for the lodge
• Sewage is treated on site through vegetated leach fields
• No untreated sewage or wastewater is released into the environment
• Biodegradable cleaning items, compatible with biological wastewater treatment, are used in the guest rooms, kitchen and laundry
• We recycle glass & plastic bottles and aluminum cans
• We compost organic wastes
• All non recyclable rubbish is taken back to town for approved disposal, and given that we must fly that rubbish in the plane, there is very little of it!

Minimizing impacts on our land and water

• People power – hiking! – is our means of mobility for many of our tour activities
• We use the smallest, most economical vehicles available for tours
• Our Honda ATVs are driven by 4 stroke engines, and use of these land vehicles is restricted to tidal flats and beach ridges which repair any impacts during storms with high tides. No driving is allowed on vegetated tundra.

Wilderness Etiquette

• Our activities are as low impact as possible i.e. trekking along beach ridges and the few established trails near the Lodge
• Bears and other wild creatures are allowed to approach on their own terms – we do not pursue or pressure them.
• Every day, we have entertaining and educational presentations and discussions with our exceptionally knowledgeable eco-leaders
• We provide an educational introductory booklet, and an extensive library of local and related publications

Our Guides and Staff

• We treat our staff like family, and there is no formal separation between our guests and their guides and chefs. This is to your benefit, as our staffers are incredibly knowledgeable and are also very nice people!
• Whenever possible, we train inexperienced locals and build capacity in eco-tourism.
• Our wages are above the recommended Government wage.
• Gratuities are spontaneously offered and accepted, and shared evenly among our staff

Commitment to continual improvement

• We meet daily with our staff to talk about improvements.
• We constantly teach new skills to our staff – i.e. cooking, environmental management, and communication skills.
• Our guests are asked to give feedback on how we can improve.
• We strive constantly to stay up to date and we educate ourselves and staff to do the same.