for seven months of the year nothing
grows here
as a human being if you have to grow up
in this harsh environment you have to be
tough
and the same is with the plants or with
animals
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historically we had
more like a food culture to survive
which is more about preserving methods
because
we had to
make things lost over the months that we
cannot grow
they made
butter which could last for the most of
the winter
this was the purest and finest part of
the milk the fat
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many of these techniques or what they
did are coming a little bit through
again when you talk about food culture
you talk about a story but also
relationship and nearness to the product
nowadays it's very much about
reinventing what used to be the story
and then
the interest for nordic food has really
risen from the last 15 years many chefs
go back and see that the ingredients
that we can grow in those countries is
fantastic
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yes
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to be a vegetable in norway it's a
really short and intense life
and that makes it so precious because
everything is in this
life death
everything is on the edge
of
the heart against
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i think we are really lucky to be
norwegians that we have this harsh
environment nature that gives also more
flavor to the product when it's been
under so difficult circumstances
it's about
the forest where the animals is walking
in and the soil where the plants they
are growing in
and the cows their milk tastes like the
landscape that they are moving
you can taste
the autumn light
you can taste the
cold nights and
the sunny days
yeah this is the taste of norway of
course it is
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do that first
visit the sea
and then maybe later on the day go and
have the fish dinner
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visit the forest explore the smells and
see what's there
and then you will maybe also see them on
your plate later on the day
people come here to see the picture
and we want them to feel the picture
also
rainy or cold or warm
and then you can taste the picture
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you