
“It’s really crazy work,” says Steve Torgersen. He’s talking about getting fresh water to his restaurant Gruvelageret, on the edge of Longyearbyen, Svalbard, but he could easily be talking generally about the challenges of supplying good food this far north. To look at Longyearbyen on a map (or in person), there’s..
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A big thank you for writing this. For so many months now, I haven't had a lot of things to say yes to either and […]
Just an honest Scotsman on tour! Well written mate and looking forward to following you on your next journey. At this stage and I am
You have to own your achievements as much as your failures... https://davidwalsh.name/impostor-syndrome