Here in the United States we are slowly taking back control of our food as we go through our farm-to-table revolution. Farmers’ markets are popping up in many communities, and as a nation we are becoming more focused on organic foods. In Norway, it’s always been farm to table, or even ship to table.
In the breathtakingly beautiful harbor of historic Bergen, there is a large open-air fish market where you can watch the busy chefs sautéeing freshly caught shrimp, salmon and cod on outdoor griddles for on-the-spot feasts. At these same stands, you find cauldrons of bubbling fish stew and rich simmering seafood paellas. You also come across stalls carrying fresh cheeses and ‘Setersmør’. Smør is the Norwegian word for butter and seter refers to the mountainous, summer farms where butter and cheeses were traditionally made, evoking a sense of pure, wholesome quality.
Many Norwegians are closely attuned to the changing seasons and buy fruits and vegetables as soon as they are harvested. Cheerful stands heaped high with colorful, seasonal berries and leafy produce abound. The mountains, the sea and the medieval architecture of Bergen are mightily impressive. Visit the marketplace downtown, and you find yourself in another world!
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The other afternoon, I was lucky enough to get up close and personal with one of my favorite local chefs, Luke Venner. I got a chance to hang out behind the scenes, whip up some bomb butter and chat all things Churncraft.
A few weeks ago, a jury of 39 design experts from around the world met in Germany to judge more than 5’500 product innovations from 54 countries. After careful evaluation, the jury paid tribute to Churncraft’s design with the coveted Red Dot distinction. The Churncraft butter churn will be exhibited at the Red Dot Design Museum in Essen, Germany, along with the other winners.