News of Norway

Copy of 94957_Norway:non200402.qxd 7/16/2009 9:45 PM Page 12 2009 summernews of norwayculinarynaturepages 2-9Volume 67

Copy of 94957_Norway:non200402.qxd 7/16/2009 9:46 PM Page 4traveling to eatby arild strommenAn increased focus on locally madequality foods has also given rise to anew interest for tourists – traveling toexperience heritage, aesthetics, culture,and unique culinary delights.PHOTOS BY INGER MARTHE SKYBERG4 | news of norway | summer 2009

Copy of 94957_Norway:non200402.qxd 7/16/2009 9:47 PM Page 6gastronomy injotunheimennational parkby eli havnThe Norwegian celebrity chef Arne Brimi teaches gastronomy athis resort located in Jotunheimen (“Home of the Giants”)National Park.Brimi is known from the Norwegian TV program “Gutta på tur,”where he is one of four celebrity friends who travel around the world.The program has a strong focus on nature and catching and preparingfood. Their travels have taken them to different places in Norway, butalso to Alaska's wilderness, among other places. Arne Brimi has alsoappeared on other TV shows, written cookbooks, and created his ownrecreation center, Vianvang.At Vianvang, one can take cooking classes, in the kitchen or out innature. One can also fish or go for walks. The objective behind theresort is to impart food, culture, and history in close encounters withnature. “To me, Vianvang symbolizes the continuous lines inNorwegian culture, from those who were dependent upon what naturegave, all the way back to the Stone Age.” Brimi said.Brim’s philosophy, which he calls “Nature’s Kitchen,” provides thefoundation for his daily work to develop food culture in the kitchen athis resort. The chef is passionate about sustainability: “When we harvestfrom nature, it is to use not to use up.” He emphasizes the importanceof quality raw materials and reveals what he thinks is the secretof the perfect meal: to prepare the ingredients in a simple way. “To createa great atmosphere around the meal itself is just as important, andmaybe harder than preparing the food.”Brimi said, ”Vianvang will carry on the knowledge of our culturalheritage for everyone who lives today.” But the chef is also adamantthat there is always more to learn and that food tradition should not bestationary and set, but constantly be developed.PHOTO COURTESY OF ARNE BRIMIPHOTO BY TERJE RAKKE/INNOVATION NORWAYIn Norway, everyone enjoys the rightof access to, and passage throughuncultivated land in the countryside,forests, and mountains,whether public or privately owned.This is called “the right to roam” atraditional freedom that wassecured by legislation in 1957.Visitors are completely free to pickwild berries and mushrooms, fishfrom the shoreline or by boat in saltwaterareas. Fishing in rivers andlakes and hunting are allowed afterobtaining a permit. All visitors areexpected to show consideration forfarmers and landowners, the environment,and biological diversity.6 | news of norway | summer 2009

Copy of 94957_Norway:non200402.qxd 7/16/2009 9:47 PM Page 7foodshut up and fishby eli havnCaptain Sig Hansen, of the TV series “The Deadliest Catch” onDiscovery, is a fourth-generation Norwegian fisherman wholoves his seafood.The wind is howling, the temperature well below freezing. It is thethird day in a row without sleep for the crew of the fishing vesselNorthwestern. It is also just another day at work.The captain and his crew regularly deal with sleep deprivation,heavy equipment, and extremely cold temperatures.They sometimes face waves that are 40feet tall. No wonder Alaskan crab fishing is, statistically,one of the most dangerous jobs in theUnited States. As the Discovery website states:“It takes a different kind of man to fish on‘Deadliest Catch.’”Hansen watches the program with his family,but says that because it portrays so accuratelywhat happens out on the Bering Sea, it issometimes hard to watch and relive some of thedramatic moments. On the upside, it gives thefishermen’s families a better understanding of whatthey actually do when they are away from home.“The Deadliest Catch” is Discovery Channel's most popularTV series, and is aired in 170 countries. Captain Hansen's familyownedboat Northwestern is one of the fishing vessels that has been apart of the Emmy award-winning series since it started five seasonsago. This makes Hansen one of the world’s most famous fishermen.His father pioneered the Opilio crab fishery in Alaska, something ofwhich the skipper is really proud. He emphasizes that he has learned alot from his father, among other things that if you pay the crew well,they will come back next year, which will add to the overall safety onthe boat. The safety record of Northwestern is one of Hansen’s greatestprides, as there have not been any major accidents onboard withhim as the skipper.Hansen confides that his favorite crab is, “naturally,” the King crab,and that he likes his crab best straight out of the shell: “There’s nothinglike it – it’s like candy.” However, if he can not have his crab raw,he prefers it on a sandwich or in a salad.A resident of the town of Shoreline in Washington state, he travelsto Norway at least once a year, but went more often as a child. Hespeaks Norwegian at home. He met his wife, June, during oneof his trips to Norway. The 43-year old has been fishing allhis life, both in Norway and in the United States. Thisincludes having a summer job fishing mackerel andcod in Norway.According to the captain, heritage and traditionare important because “that’s what makes us whowe are.” Hansen, who took over as captain ofNorthwestern after his father, works with his brothersNorman and Edgar on the boat. TheNorthwestern is also co-owned by the brothers. As afourth-generation Norwegian fisherman, Hansen saysthat fishing is all he ever wanted to do. He began fishingwhen he was 14, and became full-time captain ofNorthwestern at the age of 24.Being featured on TV has not only brought celebrity status,but also made it possible to start a successful side business. The sidebusiness offers seafood (“The Tastiest Catch”), clothing, and memorabiliasuch as bumper stickers, mugs, and stationery, and even a beercalled “Captain Sig’s Northwestern Ale.” “Shut up and fish!” is one ofHansen’s well-known quotes and is now featured on T-shirts and hoodies.The Opilio crab season lasts from January until March and the Kingcrab season from October until November, but Northwestern is out atsea most of the year. When Hansen is not out with the boat, he is busycoming up with new products and promoting them and the show locallyand around the world.www.norway.org | 7PHOTO BY DISCOVERY CHANNEL

Copy of 94957_Norway:non200402.qxd 7/16/2009 9:48 PM Page 8“Turning up the Heat in New Yorkby arild strommenThe key to serving good food is that it is simple, fresh, andhealthy,” says Morten Sohlberg, owner of four Smörgås Chefrestaurants in New York City. According to the 38-year-old entrepreneur,“simple” means that you don’t overpower customers withdishes that are too complicated or have too many choices on the menu.Freshness is ensured by “just-in-just-out” inventory. “Everything webuy on any given day should be served that day,” dictates his philosophy,“health is a result of simplicity and freshness, as well as usinglocally grown, unprocessed ingredients – we never use canned foods.”Sohlberg’s approach to tasty and healthy food has made his NewYork restaurants wildly popular – as have their style and atmosphere.Having studied art at the Istituto per L’Arte in Florence,worked as a designer in Milan, and taught at Parsons School of Design,Sohlberg also leads creation of the “sensory experience” of the restaurantsincluding lighting, sound and interior design, as well as the foodand plate presentation. He uses Scandinavian ingredients not only inhis dishes, but also in the visual arena: instead of buying lamps, hecrafted light fixtures and an entire wall out of blue Ramlösa bottles.The Smörgås Chef menu features uniquely Scandinavian ingredients,such as cloudberries, herring, and lingonberries. The restaurantsserve a significant amount of boiled and grilled salmon, as well aspickled herring. But the top seller is Swedish meatballs and lingonberrieswith chive mashed potatoes, carrots, zucchini, and grädd sauce.To come up with the perfect meatball, the Norwegian chef experimentedwith 80 recipes before being satisfied. “Twenty-five percentof our revenue comes from serving meatballs with potatoesand lingonberries. We sell 150,000 meatballs a month,” he says – anumber he hopes to double by opening yet another outlet for the populardish. A new eatery to be named Ball will be the fast food versionof Smörgås cuisine. According to Sohlberg, meatballs are an excellentlate-night snack, which he feels may out-compete the more traditionalPHOTOS BY JONATHAN CONKLIN8 | www.norway.org/food

Copy of 94957_Norway:non200402.qxd 7/16/2009 9:48 PM Page 9foodfare of pizza, kebobs, and hot dogs. Napkinsand forks to be used are made out of corn fiberand are 100 per cent biodegradable. An exactlocation for Ball has not been determined asof yet, but Sohlberg is “contemplatingManhattan’s Lower East Side.”Ball will be the fifth location Sohlbergopens since he founded the SmörgåsChef Restaurant Group in 2003. Thefirst location was established in the FinancialDistrict as a modest sandwich shop, whichgrew into a full-service restaurant and bar.Two new restaurants in Midtown and the WestVillage soon followed, and most recently,Smörgås Chef opened its fourth location withinthe Scandinavia House Cultural Center onPark Avenue. The restaurants now employ astaff of 100 and have revenues of $8 million ayear.After doing most of the cooking early on,Sohlberg is now mostly occupied with runningthe business aspect of the operation, withwife and co-funder Min Ye. Ari Nieminen iscorporate executive chef, and oversees theculinary operations, menu development, andcommissary production. Nieminen created thescallop recipe below. The recipe for meatballs?That will remain a well kept secret.Cast-Iron Seared Diver Sea ScallopsWith Mushrooms, New Potatoes and PernodRecipe by Corporate Chef Ari Nieminen, Smörgås RestaurantsIngredients16 large diver sea scallops about 1 ½ oz each1 tablespoon sea salt1 tablespoon fresh ground black pepper8 large white mushrooms or cork sized porcini mushrooms12 small new potatoes, pre-cooked until tender in saltedwater4 small carrots, peeled and cut into 1-inch pieces and precookeduntil tender in salted water4 oz Pernod (anise flavored liqueur)1 ½ cups heavy cream4 tablespoons fresh sage, chopped, plus 4 sage leaves forgarnish2 tablespoons olive oil2 tablespoons butterSalt and fresh ground pepper to tastePreparation1. Turn off smoke alarm.2. Preheat a very large cast iron skillet until extremely hot!3. Season scallops with salt and pepper, put the olive oil into the pan, then add thescallops. Cook over high heat until scallops start to turn golden brown.4. Carefully add the Pernod (in the pan) over the scallops and ignite by tilting pantoward the flame or using a lighter. Shake pan gently to subdue all the flames,about one minute.5. Turn the scallops over, add two tablespoons butter, mushrooms, potatoes andcarrots in the pan and cook for three minutes.6. Add the cream and simmer gently on low heat for two minutes.7. Add the chopped sage and adjust seasoning to taste.8. Divide unto four warmed plates or small cast iron skillets and garnish eachwith a sage leaf.9. Serve with crusty bread.9 | news of norway | summer 2009

Copy of 94957_Norway:non200402.qxd 7/16/2009 9:48 PM Page 10Q&A – Congressman Rick LarsenCongressman Rick Larsen (D-WA) isco-chairman of the Friends of NorwayCaucus in the House ofRepresentatives – a forum for dialogueand exchange of viewsbetween the United States andNorwegian politicians on issues,interests, priorities, and policies,between Norway and the UnitedStates, and globally.What are the areas of concern to your constituents with regards toNorway? In what ways do they wish to have links to Norway?Washington state has one of the highest populations of NorwegianAmericans in the United States. Each year, more than 25,000 peopleattend Syttende Mai celebrations in Seattle, Washington. ManyNorwegian-Americans feel a strong tie to their heritage and have astrong interest in current U.S.–Norway relations.How has the caucus been useful to you?As a member of the House Armed Services Committee, I have workedvery closely with our Department of Defense and outside experts tolearn about how U.S. policy affects our relationships with both Norwayand NATO. As a co-chair of the friends of Norway Caucus, I havegained unique and valuable insight on these issues from the other sideof the Atlantic. This flow of information has been very useful in shapingmy views on U.S. defense and trade policies.What do you expect to achieve by being engaged in the caucus?I would like the Friends of Norway Caucus to be a tool for keepingmembers of Congress educated about the importance of our bilateralrelationship with Norway and the issues that affect our relationship. Ihope the Friends of Norway Caucus will help members of Congressmake better decisions by providing them with useful information andthe perspectives of Norwegian leaders.In what areas do you think Norway and the United States shouldcooperate more?I believe that the United States and Norway cooperate very strongly onthe major issues facing our two countries, and I would like to continuethat spirit of cooperation. I think that, as polar ice caps recede, it willbecome very important for Arctic nations to work together to ensurethe fair and safe use of Arctic resources, and I hope that United Statesand Norway will work together in that regard in the future.How would you describe the nature of U.S.-Norwegian relations?I believe that the United States and Norway have a very strong relationshipright now, due in part to Norway’s outstanding contributionsto our ongoing efforts in Afghanistan. In the United States, we verymuch appreciate the strong military, civilian, and financial contributionsthat Norway has made to this effort.Who is your favorite Norwegian politician of all time?Rather than focus on individual personalities, I would rather expressmy admiration for Norway’s long history of commitment to democraticprinciples.Who is your favorite Norwegian artist?I enjoy the work of Henrik Ibsen and have appreciated seeing his workperformed live at the Norwegian Embassy.Why do your constituents/Americans of Norwegian ancestry careabout Norway now that they live in America?Americans of Norwegian ancestry care about Norway due to ourshared values and our shared interests. Many Americans are remindedof the close ties between our two countries as they interact withNorwegians through trade and tourism.PHOTO COURTESY OF CONGRESSMAN RICK LARSEN’S OFFICE10 | news of norway | summer 2009

Copy of 94957_Norway:non200402.qxd 7/16/2009 9:48 PM Page 11society & policyAmerican Students Head for NorwayAfter Winning Essay Contestby tarjei helland and sally acharya/american todayNoah Chutz and Alex Thorp, both studentsat the School of InternationalService at American University inWashington, D.C., head for the Arctic city ofTromsø, Norway, in August 2009. They weretwo of many students who submitted essays toa contest sponsored by the Royal NorwegianEmbassy. American University students wereinvited to write essays on the NorwegianForest and Climate Initiative or the challengesand opportunities facing the High North as aresult of climate change and the meltingArctic.“Norway’s High North strategy and theForest and Climate Initiative are two of themost important issues on Norway’s internationalpolitical agenda,” Ambassador WeggerStrommen says. “It is really interesting to readhow these topics are interpreted and analyzedby the students.” Ambassador Strommen participatedin a climate symposium at AmericanUniversity in April, and awarded the firstprize of the contest, to Mr. Chutz and Mr.Thorp: a five-day trip to the Arctic city ofTromsø.In Tromsø, the American students will bewelcomed by the Norwegian Polar Institutewhich has an academic program ready forthem. But the young scholars will also get ataste of Norway in less strictly academicways. “Once in Tromsø, we have to let Alexand Noah experience some of our naturalbeauty. There will be time for sightseeing, andwe have booked the students on a somewhatspecial ‘cruise,’” Jannicke Jaeger, counselorfor communications at the NorwegianEmbassy explains. The “cruise” is a trip on afjord in a small fishing boat where the studentswill enjoy a meal consisting of theirown fresh catch of the day.However genuinely Norwegian a fishingtrip on a fjord is, it will unlikely be as hazardousas the explorations of Knut EspenSolberg who spoke at the climate symposium.Norwegian explorer andresearcher Knut Espen Solberglectured at American UniversityStudents and faculty heard firsthand about themelting Arctic ice from Solberg, who has conductedresearch on the Arctic seas, attemptedto sail the Northwest Passage, and who haspublished two books on his experiences.The intrepid Norwegian riveted the audiencewith his tales of traveling by sailboat anddogsled and living among the indigenousInuits whose traditional way of life is beingjeopardized due to climate change. Accordingto Solberg, the Greenland ice sheet is shrinkingat the rate of five centimeters a year, gettingtaller but narrower as warming ocean currentsmelt it from beneath.“When you talk to old hunters, they don’ttalk about climate change, but they complainthe ice was different when they wereyounger,” Solberg said. As the Arctic changes,the value of traditional knowledge alsoerodes, he said. The caribou no longer comein April as they once did. The fishing spotsthat provided bounty to past generations areno longer safe.“The knowledge you learn is not applicable,”Solberg said. “It ruins the sense of identityand pride, elders aren’t respected as much,and the community starts to fall apart.”Signs of climate change are evident in theArctic for those who know how to decipher it.Instead of the thick, hard ice that filled theArctic in the past, the polar region is now dottedwith more “first-year ice,” thin, friable,and quickly melted. It breaks easily into icebergs,makes fishing difficult and dangerous,and vanishes earlier in the season than theolder, harder ice.As Thorp put it in his winning essay: “Ifthe trend continues, the Great White Northwill no longer be white, but blue.”“We hope the young students will learnmore about climate change and benefit fromthe trip to Tromsø and the Polar Institute.Students and faculty in America are importanttarget groups for the embassy in its public outreachand we hope this is just the beginning ofa partnership that will spread to other cities inthe United States,” Jaeger says.www.norway.org | 11PHOTOS BY KNUT ESPEN SOLBERG

Copy of 94957_Norway:non200402.qxd 7/16/2009 9:48 PM Page 12booksNEW CRIME FICTION:reviewed by anne myklebustPublished in the United States by ThomasDunne Books in March, 2009. “The Man inthe Window” by Kjell Ola Dahl is the followupto his internationally acclaimed debutthriller, “The Fourth Man.”Jo Nesbø’s “Nemesis,” in the series aboutPolice Detective Harry Hole was publishedin the United States by Harper Collins inMay, 2009.PHOTO BY THOMAS DUNNE BOOKSPHOTO BY HARPER COLLINSWhat LiesBeneathAward-winning author K.O. Dahlreceived international acclaim for hisgripping debut thriller, “The FourthMan,” which introduced readers to DetectiveInspector Frank Frølich and Detective ChiefInspector Gunnarstranda. The return ofFrølich and Gunnarstranda should be wellreceived by the readers Dahl won over withhis first novel.It’s Friday the 13th, Oslo is enveloped infreezing cold, and Reidar Folke Jespersenpasses what will be the last day of his life.The aging antiques dealer leaves home andtakes a taxi to a nearby café. A few hourslater, through the window of the café, hewatches his wife enter an apartment on theother side of the street, where her lover lives.In the early hours of the following morning,Folke Jespersen is found stabbed to death,sitting naked in an armchair in the displaywindow of his antiques store.Dahl spends the first chapters of thebook introducing readers to severalpotential suspects – all with motivesthat could drive them to murder. His wife,son, brothers, a former employee, and ayoung woman with whom Folke Jespersenseems to have a relationship with are all presentedin rapid succession.Considering such a convenient line-up ofpotential killers, Dahl runs the risk of turning“The Man in the Window” into a “who dunnit”crime novel. However, the prose isengaging and sinister enough to captivate,and early descriptions of Folke Jespersen’sinner thoughts immediately persuade readersthat this book is worth reading not just tolearn who will go down for murder. The portrayalof Folke Jespersen’s bereaved wifealso highlights Dahl’s knack for creatingcharacters with depth.This engaging and easily read bookbecomes yet another excellent crimenovel to come out of Scandinavia in thepast decade. For an area of the world with solittle crime, its authors sure excel at portrayingthe darker sides of humanity.The Ghosts ofGirlfriends PastGrainy closed-circuit television footageshows a man walking into an Oslobank and pointing a gun to a cashier’shead. He orders the young woman to count to25. When the robber doesn’t get his money intime, the cashier is executed, and 2 millionNorwegian kroner disappear without a trace.Police Detective Harry Hole is assigned tothe case.Fans of crime fiction will already be wellacquainted with Jo Nesbø and his alluringdetective, the alcoholic misanthrope HarryHole. Like so many notorious detectives incrime fiction history, Hole discards conventionboth in his personal and professionallife, keeping him in a permanent state of disarray.“Nemesis” does not break from this pattern.While Hole’s girlfriend is away inRussia, his old flame and struggling artistAnna Bethsen invites him to dinner. Theevening ends in an all too familiar way asHole awakens with a missing cell phone, andno memory of the past 12 hours. That samemorning, Anna is found shot dead in her bed,while Hole receives the first of severalthreatening emails.Hole eventually becomes a prime suspectin an investigation led by hisadversary Tom Waaler, and dependson absolving himself of suspicion by crackingboth cases. But Hole’s superiors’ faith inhis abilities remain firm, and they allow himwith what can only be described as “flexibleguidelines” while trying to clear his name.Harry’s leads point to Brazil, as well as toRaskol, an almost mythical, Godfather-likegypsy currently serving time in Norway forbank robberies. It is in his description ofthese two environments – the criminal undergroundin Brazil, and the gypsy communitiesin Europe, that Nesbø wows readers.Nesbø’s prose leaves nothing to bedesired. The narration elegantly lets Harry’sfrenzied state of mind shine through, withoutlosing its bleak humor and ambiguity. Theportrayal of Raskol and Harry’s attempts toinfiltrate criminal circles in Brazil makes thisa stand-out even by Nesbø’s standards.12 | www.norway.org

Copy of 94957_Norway:non200402.qxd 7/16/2009 9:49 PM Page 13Up-Beat Down South:Norway Plays Hard at SXSWby anne myklebustmusicFourteen Norwegian bands were represented at this spring’s South bySouthwest, the world's largest music industry showcase, held annuallyin Austin, Texas.One of the freshest examples of Norwegian sound came from aptlytitled The New Wine. While puns at their not-so-original moniker shouldbe kept at a minimum, this wine really did go down well with the audience.The group played several successful concerts at the festival, includingone late-night show at the Music Gym Patio, where their danceabledisco-rock was perfect for keeping people on their feet throughout the hotand humid Austin night.Considering they have only played together for 18 months, it is impressive thatthe band completely avoided the hiccups and miscues which plagued many of the otheryoung bands at the showcase. The reason for this is simple: Rather than recording demos andbeating down the doors of record companies with the aim of getting signed, the band hasrehearsed, toured, and then rehearsed some more.As a result, The New Wine has become a rare thing: a young band sounding very much like afinished product. And don’t let their tendency to stare at their sneakers while playing fool you,because these wide-eyed kids – the oldest of the four is 21 – seem both grounded and ready tostake their ground in the music business.In addition to launching bands that are fresh out of the garage, SXSW also gives artiststhat have been honing their craft for some time the chance to make friends and influencepeople. One such artist is Norwegian rapper Son of Light (his real name is André MartinHadland), who performed a short but intense late-night set at the intimate Back AlleySocial venue during the festival. Son of Light has been around for some time, releasinghis first, and so far, only, album in 1997. This release, dubbed “Deep Green,” quicklyestablished itself as a classic on the Norwegian rap scene, despite modest sales.The fact that Deep Green managed to generate this buzz was doubtlessly helpedby his affiliation with Norwegian hip-hop legend Tommy Tee. Son of Light hasbeen signed to Tee Productions from the start, and released a six-track EP in 2002,titled “The Homecoming.” He was also joined by Tommy Tee on stage in Austin,and the relaxed, yet energetic chemistry between the two made this show a highlightfor any rap enthusiast at SXSW.When News of Norway caught up with Son of Light, the likeable rapperhad just returned from a successful gig in Bergen with Tommy Tee.According to the Norwegian press, the show culminated in a frenzied finishwith no fewer than 30 artists on stage, and was described by Son ofLight as “fantastic.”The excitement of this recent gig aside, Son of Light was also upbeatabout the coming months. “My new single [suitably titled “Lift it Up”]is about to be released, we’ve just shot a video for it, and there are plansto attend the New York International Music Festival later this year.”The experience of participating in SXSW was clearly a positive one:“We made a lot of good contacts, ranging from local artists aroundAustin, to producers, and agents – even other Norwegian bands andartists that I had not even met.”summer 2009 | news of norway | 13PHOTO BY RENATE TORSETH

Copy of 94957_Norway:non200402.qxd 7/16/2009 9:49 PM Page 14calendarFor a complete andupdated calendar ofevents please visitwww.norway.orgnew yorkvisual artsHarald Schioldborg jr. ExhibitNEW YORK, NY, through August16Trygve Lie Gallery in New Yorkpresent the exhibition“Kaleidoscope” by the Norwegianartist Harald Schioldborg Jr. Theworks vary in expressions,depending on choice of materialand size – but ultimately colors andlight is the main emphasis.Info: www.norway.orgLigne Roset Sogo: Living With ArtNEW YORK, NY, through August 1Group exhibition featuring SanfordBiggers, Ole Martin Lund Bø, ErikHanson, Jayson Keeling, MarcoRountree Cruz, Patrick Seely, EliseStorsveen, Panos Tsagaris, LaneTwitchell and Marius Watz.Info: www.norway.orgJulie Pike in “Crown Of TheLost”NEW YORK, NY, through July 16The main focus of the “Crown OfThe Lost” is the foreboding aspectsof nature and the inevitable decayof beauty through the explorationof behavioral aspects of biologicaland technological ecosystems andenvironments, their development,peaks, and ultimately their breakdowns.Info: www.norway.orgNorthern (L)attitudes: Norwegianand American Contemporary ArtNEW YORK, NY, through Sep. 12Photographs, paintings, andvideos, this exhibit at ScandinaviaHouse in New York celebrates theworks of nine provocative contemporaryartists, four American andfive Norwegian. Northern (L)attitudesentails cultural exchange ofartists. As evident through theirworks, American artists were takenwith Scandinavia’s flora and fauna,keenly observing and investigationits georgraphy, climate, vegetation,and wildlife through paintings interpretingice and forest, and photographsand video delineating landscape,rocks and animal behavior.During their time in the UnitedStates, the Norwegian artists drewinspiration from politics, sound andthe rhetoric of power and color.Info: www.scandinaviahouse.orgNYAA Summer Exhibition 2009NEW YORK, NY, through August 2Norwegian artist Merete SejerstedBodtker will be featured at theannual Summer Exhibition at NewYork Academy of Art.Info: www.norway.orgSlash: Paper Under the KnifeNew York, NY, October 7 - April 4,2010The group exhibition with Anne-Karin Furunes explores the internationalphenomenon of cut paperin contemporary art.Info: www.norway.orgarchitectureSpace Within: The NationalSeptember 11 Memorial &MuseumNEW YORK, NY, throughSeptember 14A Space Within is a public showcaseof the memorial and museum,including the museum paviliondesigned by Norwegian firmSnøhetta.Info: www.norway.orgfestivalNorwegian FestivalNEW YORK, NY, October 3For the 15th time the NorwegianFestival – a collaboration betweenthe Consulate General and NewYork Road Runners (NYRR) – willbe held October 3rd in CentralPark. The theme for 2009 isExploring Norway.Info: www.norway.orgfilmNordic Noir: Crime Series – VargVeumNEW YORK, NY July 8 - August 13Scandinavia House continues withthe ever-popular crime series, VargVeum, featuring film adaptations ofNorwegian writer GunnarStaalesen’s crime novels. The contemporarythriller series abouthard-boiled private investigatorVarg Veum is distinguished by darkhumor, sharp characterization andunremitting tension.Info: www.scandinaviahouse.orgNorwegian Film WeekNEW YORK, NY, October 14-24Scandinavia House arranges atribute to Norwegian Film. Therewill be screening of Norwegianfilms, introductions by directors andpanel discussions on the currenttrends in Norwegian cinema.Info: www.scandinaviahouse.orgmid westfestivals78th Annual Norway DayMINNEAPOLIS, MN, July 12, allday eventThis celebration for the children willcomprise of games, food andmusic. Come and enjoy the fun.Info: (612) 861-4793Nordic Fest at VesterheimDECORAH, IA, July 25-26, all dayeventsCelebrate Northern deLights atDecorah’s 43rd annual Nordic Festand check out the new events andexhibitions at Vesterheim. Thisyear’s Nordic Fest honors theSami, the native inhabitants ofnorthern Norway, Sweden, Finland,and the Russian Kola Peninsula.Info: (563) 382-9681 orhttp://vesterheim.orgNorsk Høstfest 2009MINOT, ND, September 29 throughOctober 3Come and experience NorthAmerica's largest Scandinavianfestival. The festival features ethniccuisine, Scandinavian culture andhistory, artisans and crafters fromboth sides of the Atlantic andworld-class entertainment. Thisyear you can tap your foot to themusic of Frankie Valli, Clint Black,Reba McEntire, Ray Stevens andGeorge Jones.Info: www.hostfest.com or (701)852-2368celebrations6th Annual Norway HouseMidtsommer CelebrationMINNEAPOLIS, MN, July 19 at5.30 - 7.30pmNorway House is this year honoringfive exemplary leaders inMinnesota: Margaret AndersonKelliher, Betty McCollum, RogerMoe, Al Quie, and Martin Sabo.Honorary Consul General WalterMondale will preside.Info: www.norwayhouse.net or(877) 247-743910th Anniversary of the NorwayLake Log ChurchNORWAY LAKE AREA, MN,August 15- 16The Norway Lake LutheranHistorical Association will hold the10th anniversary celebration of theNorway Lake Log Church inAugust, 2009.Info: www.norway.orgmusicIlmari Hopkins in Washington,D.CWASHINGTON, D.C. August 6-8Ilmari Hopkins, co-principal cellistof the Stavanger SymphonyOrchestra, Norway, comes to theUS to be solo cellist with The YouthOrchestra of the Americas.Info: www.norway.orgsouth carolinafestivalScanFestCHARLOTTE, SC, November 7The 6th. annual ScanFest offersfood, music and fun events inCharlotte for the preservation andenjoyment of Scandinavian traditions,customs, history and culturalheritage.Info: (704) 996-3731 orwww.scandinavianconnection.org14 | www.norway.org

Copy of 94957_Norway:non200402.qxd 7/16/2009 9:49 PM Page 15featured eventsscience week 2009“Discover, Innovate, Collaborate,”MINNEAPOLIS, MN, September 27-30.This year's Science Week, “Discover, Innovate, Collaborate,” will forthe first time be held in Minneapolis, MN. Honorary Consul Generaland former U.S. Vice President Walter Mondale, Norway’s Minister ofResearch and Higher Education Tora Aasland, Ambassador WeggerChr. Strommen and President of the University of Minnesota RobertH. Bruininks welcome you to an exciting event. The conferance isopen and free, although registration is required. Lectures and discussionsdeal with the theme: “To survive on this planet, science andinnovation are necessary tools. We need to develop new energy conceptsand go beyond the hybrid car. We need clean technologies andmedical technologies. We need new knowledge about biodiversity,resources and environment. We need international partnerships andgood policies.” The goal of the conference is to create a meetingplace for strengthening cooperation and research projects across theAtlantic.Info: www.norway.org/restech - or email: scienceweek@mfa.noarchitecture exhibitDetourPHILADELPHIA, PA, throughSeptember 11Detour started in 1993 as a collaborativeproject between theNorwegian Public RoadsAdministration and the foundationNorsk Form. At the heart of the projectlay a wish to integrate contemporaryarchitecture into Norwegianlandscapes. With this goal in mind,Norwegian and international architectsand designers have over thepast decade located 18 suitabletourist routes in Norway, and highlightedthem by creating close to200 innovative and visually appealingviewing platforms, restingpoints, and picnic areas along theroadsides. The architectural exhibitis on display at the PhiladelphiaCenter for Architecture.Info: www.philadelphiacfa.orgarchitecture exhibitKristin Jarmund SelectedWorksWASHINGTON, D.C., throughSeptember 18MONTREAL, QUE, October 26through November 13.This exhibition gives audiencesall over the world the opportunityto experience celebratedNorwegian architecture throughphotographs, drawings andmaterial samples. This fall, theworks will be exhibited atCatholic University inWashington, D.C., and McGillUniversity in Montreal, Canada.Info: www.norway.org orwww.kjark.nosummer 2009 | news of norway | 15

Copy of 94957_Norway:non200402.qxd 7/16/2009 9:50 PM Page 16news of norwayRoyal Norwegian Embassy2720 34th. St., NWWashington, D.C. 20008(202) 333-6000www.norway.orgPRESORTEDSTANDARDU.S. POSTAGEPAIDWashington, D.C.Permit No. 251cover shotPHOTO BY TOM HAGACOVER: the Norwegian Culinary Teammade history when, for the first timeever, it won the Culinary Olympics inGermany in the fall of 2008, outmaneuvering31 other countries.Cert no. SW-COC-002142News of Norway is printed on forest-friendly paper. Number of trees saved: 12.39;total energy saved: 8,776,250 BTUs; greenhouse gas reduction: 1,147 lbs.;wastewater reduction: 5,263 gallons; solid waste reduction: 582 lbs.news of norway 2 2009inside:Norwegian fish and shellfish, followedby Norwegian lamb and wildgame, are the most popular ingredientsto use amoung gourmet chefs inNorway, concludes a recent study.page 3“The key to serving good food is thatit is simple, fresh, and healthy,” saysMorten Sohlberg, the Norwegianowner of four Smörgås Chef restaurantsin New York City.page 8-9An increased focus on locally madequality foods has given rise to a newinterest for tourists – traveling toexperience heritage, aesthetics, culture,and unique culinary delights.page 4-5Captain of the fishing vesselNorthwestern, Sig Hansen, is afourth-generation Norwegian fishermanwho can be seen on the TV series“The Deadliest Catch” on Discovery.page 7