This Winter issue of Honest Magazine is a story of Norway. A meeting of old world recipes to get through harsh times and new wave cuisine that is changing the culinary world. Both draw off the barren earth, dark sea and unforgivable weather of the North.
Sounds hard! So why would you want to go to Norway your probably asking? Three things.
One: It's beautiful.
Two: The food. The food in Norway is vastly underrated. It also draws a strong parallel to the Pacific Northwest. Salmon, berries, oysters, and shrimp pop up often and slurping just caught oysters on the icy coast is a common practice among friends and fisherman alike. Because of sterile land and a short growing season, these guys have mastered curing and fermenting foods to the last the whole year. Learn how to make Scandinavian Gravlax (cold-cured salmon), in the new issue here.
Three: NOMA in nearby Copenhagen. Imagine you had no food. No animals. No nothing. And you were a chef. What would you do? What would you do if you were stuck in a climate that grows practically nothing and has some of the longest, darkest days on earth, making summers a precious commodity?
If you are Renee Redzepdi, you'd change the way the world looks at food. NOMA, Renee's restaurant has nothing short of redefined what we consider "food" by foraging the land surrounding Copenhagen. discovering that there are millions of edible things around every corner. Plants long considered weeds, sea creatures no one paid mind to and roots, barks and more not commonly eaten since natives occupied the land. The redefining restaurant has an equally redefining cookbook (one of three), view it here.
So pick up some salt, salmon and the new issue of Honest Magazine and soak up the last of winter while it's still here!