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$5,255 fine issued after foghorn wakes up sleeping polar bear

▶ Watch Video: Fat, healthy polar bears surprise researchers

A person in Norway’s Svalbard archipelago in the Arctic has been fined $5,255 for using a foghorn to wake a sleeping polar bear, local officials said Thursday.

The incident took place earlier this month when a vessel was sailing in a fjord in northeastern Svalbard, around 620 miles from the North Pole.

“Its occupants are said to have spotted a polar bear sleeping on land,” the governor of the territory said in a statement.

“A person on board then used the ship’s foghorn, waking the animal, which moved to another location,” he added.

The governor’s office ordered the individual to pay the hefty fine, which the person agreed to do. Neither the identity nor nationality of the person has been disclosed.

Under local regulations, “it is forbidden to needlessly disturb, attract or pursue a polar bear,” which was declared a protected species in Svalbard in 1972.

NORWAY-ENVIRONMENT-CLIMATE-RESEARCH-ANIMAL
A male polar bear walks on the sea ice near glaciers in eastern Spitsbergen, in the Svalbard archipelago, on April 9, 2025. 

Olivier MORIN /AFP via Getty Images

Some 260 polar bears were counted in the archipelago during the last scientific estimate, carried out in 2015.

Polar bear population thriving

Climate change and melting ice have threatened polar bears’ habitat in recent years, but scientists reported in January that the bears in Svalbard are thriving, and even packing on the pounds.

Jon Aars, a senior scientist with the Norwegian Polar Institute, led a team of researchers who meticulously tracked the weight and size of nearly 800 bears in Svalbard between 1992 and 2019. They found the polar giants to be in good shape, able to survive and to continue raising new cubs.

“I was quite surprised,” Aars told CBS News, “because we have lost so much sea ice since I started.”

For years scientists have raised the alarm that shrinking sea ice cover could put polar bears at risk, as they use the ice as a platform from which to hunt for seals. 

“Some of us would predict that they should be in trouble already,” Aars said. 

But what his team has found suggests the bears are adapting to smaller ice patches, and it may even be helping them hunt more efficiently as their prey is concentrated in smaller areas.

Wendell Price Takes Over Davis Street Kitchen, YES!

Click here for updates on this story    August 18, 2026 (Houston Style Magazine) -- Houston knows a comeback, a reinvention and — perhaps most importantly — a good plate when it sees one. Now Davis Street at Hermann Park is entering an exciting new culinary chapter with acclaimed Houston chef and Food Network veteran Wendell Price guiding the kitchen. And our immediate response is simple: YES!Located at 5925 Almeda Road, just steps from Hermann Park and Houston’s Museum District, Davis Street is rolling out what it calls a “Fresh Start” — complete with new management, a new culinary team, revamped direction, a redesigned website and an expanded emphasis on weekend brunch, private events and farm-to-table dining.At the center of that new energy is Price, a chef whose résumé has traveled considerably farther than Almeda Road.photo Food Network’s own archives document Price appearing as a professional chef on Date Plate and competing across several episodes of Ready… Set… Cook!, including “Bonanza?,” “Cook Once, Serve Twice,” “Eye-Opening Breakfast” and “Shellfish: Impossible?” Food Network also maintains recipes credited to Price, including Moroccan lamb chops, thyme buttermilk chicken, guava barbecue ribs and mashed sweet potatoes.Translation: the man knows his way around a stove.Price also earned the “chef to the stars” description in Houston food media after cooking for entertainment personalities including Denzel Washington. But celebrity connections are only seasoning. What matters now is what Chef Wendell is putting on Houston plates.And Davis Street’s new menu suggests he came ready to cook. The restaurant describes Price’s weekend brunch as a farm-to-table, organic and locally sourced French Country eating experience. The menu moves confidently from Southern comfort to international influences: Shrimp & Grits with Gulf fried shrimp, Mama’s Thyme Fried Chicken Wings, Buttermilk Spiced Chicken Fried Chicken, Velvet Hotcakes with maple brown butter, Fire-Grilled Cedar Salmon glazed with lemongrass honey, Asian Short Ribs and Jerk Lamb Chops.That is not brunch whispering politely from the corner.That is brunch walking into the room dressed like it owns the building.Price’s culinary personality fits particularly well with Davis Street’s identity: Southern soul polished with cosmopolitan technique. OpenTable currently lists Price as Davis Street’s executive chef and describes his cooking as combining French country technique, Creole influences and elevated Southern comfort.photo There is also significance in where this next chapter is happening.Davis Street debuted in 2014, becoming part of the dining landscape along Houston’s culturally significant Almeda corridor. Today it remains recognized as a Black-owned fine-dining restaurant, giving Houston another destination where culinary excellence, sophisticated hospitality and Black entrepreneurship meet at the same table.And Price’s assignment extends beyond dinner and brunch. Davis Street is positioning itself as a destination for corporate offsites, seminars, celebrations, private dining and catering, with Chef Price-created menus emphasizing organic and locally sourced ingredients.For Houston Style Magazine foodies, the timing could hardly be better.Saturday brunch runs 11 a.m.–3 p.m., Sunday brunch 11 a.m.–5 p.m., while dinner is currently offered Wednesday through Friday, 5–10 p.m.The restaurant is closed Monday and Tuesday.Houston has never suffered from a shortage of talented chefs. But some chefs possess something beyond technique — the ability to make dining feel like an occasion.Wendell Price is one of those chefs.So, Chef Wendell taking over the Davis Street kitchen?Houston Style Magazine has only one thing left to say:
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