March 21, 2019 Online journal covering nordic food and nature

Author: <span class="vcard">Addison Anthony</span>


Talking with Jon Fredrik Skauge, Dairy Farmer to the Stars

February 18, 2019

February 18, 2019

In between the mountains and fjords of southern Trøndelag sits a homey dairy farm full of history and probably the...

Brooding Under Neon Lights at Brutus

February 16, 2019

February 16, 2019

Hidden on the quiet streets of Norway’s capital, Brutus is a high-end eatery with a low-brow attitude, offering hyper-local and...

All About Hygge – How the Danes Stay So Happy, and Cozy

January 26, 2019

January 26, 2019

Of course an overall arc of happiness can’t be traced back to a single source, but experts agree that a...

Gløgg, the Norwegian Version of Mulled Wine, Will Keep You Warm This Winter

December 14, 2018

December 14, 2018

While many cultures have a tradition of sipping warm, spiced wine to keep toasty through the cold winter months, Norwegians...

Aska is a Heavenly Slice of Scandinavia in Brooklyn

December 5, 2018

December 5, 2018

New Nordic has crossed the Atlantic and landed in NYC with smashing success.

Brunost, an Introduction to Brown Cheese

November 25, 2018

November 25, 2018

Yes, I did try whale meat, and shark, and a lot of fish; even some reindeer and moose. But the...

Mezcal, Spice, and Everything Nice at Copenhagen’s Sanchez

October 4, 2018

October 4, 2018

Rosio Sanchez’s Hija de Sanchez grew up and moved to swankier digs, bringing the heat with it. DetailsHead chef: Rosio SanchezEat...

Visiting the Midnight Sun in the Lofoten Islands of the Arctic

September 20, 2018

September 20, 2018

It was almost time for my tour and there was no one, much less a crowded bus, hanging around the...

Cloudberries, the Gold Growing in the North

September 16, 2018

September 16, 2018

Amalie and Eyolf had prepared a lovely dinner of reindeer meat, Brussels sprouts, and boiled potatoes to welcome me back...

Vegetable Season and Summer Sunsets at Noma

August 30, 2018

August 30, 2018

The iconic Copenhagen establishment reinvented itself, and decided to let the seasons lead the way.

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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. ⠀
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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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