June 16, 2019 A taste of Nordic food and nature


Cloudberries are tough to tame. The sweet, tangy droplets of amber are found blooming freely in the wilds of Nordic boreal forests, swollen with crisp Scandinavian waters, burning bright orange like a sunset over Lofoten in autumn. Their flavors are unexpected – bright, saccharine, even tart, yet pleasant and surprising.

The cloudberry is what we want to show you: the rare and tasty bits of Scandinavia, with a focus on our relationship to that which sustains us. We’ll bring you closer to the people who create our food, whether they be a dairy farmer from rural Norway, a chef from a top New Nordic restaurant, a distiller of a new brand of Aquavit, or anyone else who has committed their life to the exploration of Scandinavian food and wilderness.

Velkommen to the realm of Victus Nord, the crossroads between Nordic wilderness and culinary discovery.


Addison Anthony
Editor in Chief
Amalie Holt
Partnerships and Marketing
Eyolf Strømme-Svendsen
Business Administration


Tilde Martine Midtvedt
Community Manager

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  • Reaping the rewards from one hour of mackerel fishing 🐟 summertime in Larvik, on Norway’s southern coast 🇳🇴
  • Wax broth with flower petals and pollen served in a beeswax bowl on last summer’s vegetable menu at @Nomacph 🐝This honey-sweet dish was the absolute bee’s knees!
  • The art of matpakke, the packed lunch of Norway! Matpakke is a Norwegian tradition that literally means “packed food” and is usually made up of bread, meats, cheese, and jams to spread, plus a few other snacks. ⠀
If you want to order a matpakke in Norway - @Lunsjkollektivet have some creative and tasty options!
  • Cod from Høvåg in the south of Norway, ready to become ceviche with a little help from tons of lime and lemon juice, tomato juice, cilantro and spring onion🍈🍋🍅🌱
  • A chip of dried caramelized scallop, topped off with an emulsion of the roe, a tartare of the muscle and lots of sour wood sorrel from @kontrast_oslo 🌊
  • The last meal of a capercaillie, one of the big game birds in the Nordics. This one was snacking on blueberries, pine needles, and some fallen leaves when his day ended quickly at Finnskogen in the eastern part of Norway last fall 🦃
  • @askanyc in Brooklyn is one of the best introductions to Nordic food for Americans looking to find a taste of Scandinavia in the states. Here, we have the inner shavings of bright green asparagus with *fantastisk* Finnish caviar from Karelia, sitting in a sauce made from fermented asparagus juice and whey from last summer's menu🌱
  • Dairy products are an essential pillar of Nordic cooking, and this creamy, luxurious cultured butter at @askanyc proves why🐮
  • Lompe, a traditional Norwegian flatbread, served with fermented trout and horseradish at @maaemo in Oslo 🇧🇻

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