My first experience working on a glacier in the Canadian Arctic took place on Axel Heiberg Island, in Nunavut Territory. I realize that White Glacier isn’t the most exciting name for a glacier – in this case, a 14 km river of ice flowing from 1800 meters at the highest peaks to nearly sea level – but it is certainly an exciting and beautiful place to work! For thousands of years, precipitation has fallen as snow high in the mountains surrounding White Glacier, and this accumulation of snow builds over the years when the temperature remains cold and below zero due to the high elevation. Over time, the snow is compressed into ice and eventually flows down the mountains through valleys that act as channels for the ice. At lower elevations in the valleys, the temperature is warmer and the ice melts, forming long braiding streams in front of the glacier that eventually flow to the ocean, thereby contributing to global sea level rise. This is the story of a glacier: grow with snow, shrink with melt.
As a 3rd year PhD student (that’s like grade 20!) my science project is to study changes to White Glacier due to the imbalance between the amount of ice gained from snowfall, and ice lost due to melt. Over the past two decades, White Glacier has mainly shown that it loses ice every year, and in 2012 it lost the most ice in any year on record. White Glacier is one of only 5 glaciers in the Canadian Arctic that is studied in this way in order to tell us how Arctic glaciers are responding to climate change. This work is part of a long-term program that was started in 1959 by a group of researchers that founded the McGill Arctic Research Station.
Working at a historic research station has been really interesting. We have a museum of old corned beef cans from the 1960s, and I often find artifacts melting out of the glacier, including old weather instruments, tools for measuring the temperature of the ice, old sleds and skis, bamboo poles for measuring ice melt, and even a pair of wooly socks! It makes me realize how far we’ve come in terms of technology, and at the same time how similar our techniques still are.
– Laura, University of Ottawa, Canada