Saveur the Journey: Culinary exploration off the beaten path

Saveur the Journey is an experiential learning program specializing in culinary and cultural tours in France, Sweden, and the USA. Our connections with farmers, winemakers, chefs, and food artisans allow for exclusive experiences in traditional food production. As a trained anthropologist I have been…

A peek into Saunas

Author’s note:  Amanda and I are no longer in Sweden but I still have a bunch of content that I need to post from our time there. Swedes are known for many things such as IKEA, Swedish pancakes, Swedish meatballs, Swedish massages, Volvos, still…

Life with Green/Soderbergs

When I married Amanda we received many beautiful and functional gifts from our friends and family. Many of these gifts will hopefully last for years and potentially generations. I in particular was given a wonderful gift, one that was slightly less tangible: front row…

The Better Butter Wars

After living in France, Amanda and I were converted to the French method of butter management. French butter comes in 250 g (roughly 1/2 pound) blocks and is almost never salted (except in the Normandy area). European butter contains less water than American butter,…

Fishing and Eating Fish: The Classic Swedish Summer

In addition to skis, the other piece of sporting equipment that I brought to Sweden was my lovingly cared for, Swedish made, ultra-light fishing rod and reel, purchased twenty years ago. I knew northern Sweden would have good fishing with arctic char, various species…

No thanks. I’m a wildfoodatarian.

I have worked in kitchens long enough to have experienced many different diets: vegetarian, vegan, pescatarian, raw food, gluten-, dairy-, nightshade-, salt-, nut-, and shellfish-free. While working at Saltoluokta Fjällstation, I experienced a new eating preference: vilt (wild). These are vegetarians who will eat…