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While the Cumberland sample may contain longer chains of fatty acids, SAM is not designed to detect them. But SAM’s ability to spot these larger molecules suggests it could detect similar chemical signatures of past life on Mars if they’re present, Williams said.
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“Curiosity is not a life detection mission,” Freissinet said. “Curiosity is a habitability detection mission to know if all the conditions were right   for life to evolve. Having these results, it’s really at the edge of the capabilities of Curiosity, and it’s even maybe better than what we had expected from this mission.”

Before sending missions to Mars, scientists didn’t think organic molecules would be found on the red planet because of the intensity of radiation Mars has long endured, Glavin said.
Curiosity won’t return to Yellowknife Bay during its mission, but there are still pristine pieces of the Cumberland sample aboard. Next, the team wants to design a new experiment to see what it can detect. If the team can identify similar long-chain molecules, it would mark another step forward that might help researchers determine their origins, Freissinet said.

“That’s the most precious sample we have on board   waiting for us to run the perfect experiment on it,” she said. “It holds secrets, and we need to decipher the secrets.”

Briony Horgan, coinvestigator on the Perseverance rover mission and professor of planetary science at Purdue University in West Lafayette, Indiana, called the detection “a big win for the whole team.” Horgan was not involved the study.
“This detection really confirms our hopes that sediments laid down in ancient watery environments on Mars could preserve a treasure trove of organic molecules that can tell us about everything from prebiotic processes and pathways for the origin of life, to potential biosignatures from ancient organisms,” Horgan said.

Dr. Ben K.D. Pearce, assistant professor in Purdue’s department of Earth, atmospheric, and planetary sciences and leader of the Laboratory for Origins and Astrobiology Research, called the findings “arguably the most exciting organic detection to date on Mars.” Pearce did not participate in the research.

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A more organic way to see this coast is by the multi-day coastal ferry, the long-running Sarfaq Ittuk, of the Arctic Umiaq Line. It’s less corporate than the modern cruise ships and travelers get to meet Inuit commuters. Greenland is pricey. Lettuce in a local community store might cost $10, but this coastal voyage won’t break the bank.

The hot ticket currently for exploring Greenland’s wilder side is to head to the east coast facing Europe. It’s raw and sees far fewer tourists, with a harshly dramatic coastline of fjords where icebergs drift south. There are no roads and the scattered population of just over 3,500 people inhabit a coastline roughly the distance from New York to Denver.

A growing number of small expedition vessels probe this remote coast for its frosted scenery and wildlife. Increasingly popular is the world’s largest fjord system of Scoresby Sound with its sharp-fanged mountains and hanging valleys choked by glaciers. Sailing north is the prosaically named North East Greenland National Park, fabulous for spotting wildlife on the tundra.

Travelers come to see polar bears which, during the northern hemisphere’s summer, move closer to land as the sea-ice melts. There are also musk oxen, great flocks of migrating geese, Arctic foxes and walrus.
Some of these animals are fair game for the local communities. Perhaps Greenland’s most interesting cultural visit is to a village that will take longer to learn how to pronounce than actually walk around — Ittoqqortoormiit. Five hundred miles north of its neighboring settlement, the 345 locals are frozen in for nine months of the year. Ships sail in to meet them during the brief summer melt between June and August.

Locked in by ice, they’ve retained traditional habits.

“My parents hunt nearly all their food,” said Mette Barselajsen, who owns Ittoqqortoormiit’s only guesthouse. “They prefer the old ways, burying it in the ground to ferment and preserve it. Just one muskox can bring 440 pounds of meat.”