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My name is Vesa Leinonen, i take photographs of Nature, culture and cuisine, particular interest in regional products, natural resources and the cultural traditions of hunter gatherer in the ancient days. A particular region has a population and history, the natural environment provided resources that enabled populations to grow and enjoy life. Often people don't see the connection between ethnic cuisine and the regional environment, also the modern trends tend to steer people away from Natural landscapes, and away from Nature in general. Which leads to ignorance of the importance of regional products and local food ingredients and their role in cultural history. My education and training in commercial cookery (chef), with lots of kitchen work experience, has given me a fresh appreciation for the food ingredients that have been grown on the local farms.
Bread, Ingredients., Lapland

Extending bread fiber

At times of severe famine in Finland late 1500-1600, the bread flour was extended with the use of wheat chaff, straw and the inner layer of pine tree bark.  The ratio would usually start at about 10:1 (flour: bark meal).

The harvesting was done in the springtime, the method of harvesting was done by making a vertical cut on the tree bark, then cutting a line across the top, and the bottom.  The tree bark would then be gently levered open until access to the 2mm thick white flesh of the inner tree bark was made.  Then it was removed and the tree bark returned to the original position.  I guess it was tied tight with some string, to ensure that the tree bark grew back tight against the tree trunk and protected it.  If not then it would almost be like “ring barking (360′)” a tree, meaning a slow death of the tree.

The inner layer of the bark was dried and later milled as bread flour.

  The bread bark meal has a high mineral content in the following; zinc, magnesium, calcium, and iron.

Also contains vitamins and high in fiber,  the energy content is very low. The “Pettu” bread is still made in some places for historic and tourism purpose.  One such place is the Kilen Museum.

http://sydaby.eget.net/swe/kindex.htm

Another such place where the bread can be purchased is at the Salla War Museum.  When I visited the War Museum at Salla in 2011, I did actually purchase some “Pettu” bread.  This particular bread was made into thin crisp bread 20cm disks.  The bread package contained some 20 rounds of crisp Pettu bread.  There were a slight aroma and flavor of a pine tree, other than that it was like eating regular crackers with a cheese plate, the cost was about 5€ per package.

It was a novelty experience tasting and eating “Pettu” bread, knowing that in the severe famines of late 1500-1600.

Many improvisations were made at that time to extend food ingredients to save lives and to avoid hunger.  Despite the improvisations and food extensions many thousands of people died of starvation.

For more information on the Salla Museum click on the link below.

http://www.sallaregion.com/salla-museum-lapland.html

Traditional technology, Water

Traditional water wells and wood shingle roofs

Most obvious signs of the changing season from winter to spring is the warmth and the running water.

When the sun is melting the snow and ice, there is the inevitable drip… drip… of water.  Water dripping from the melting snow and ice from the roof of the buildings and puddles of water along the roads and pathways.

The traditional log cabins use to have conventional style materials for the roof, they initially used peat and later on used wood shingles.  Peat was readily available from the many swamps that are common in the Nordic area, it provided protection from rain and the snow, and also was useful as an insulation material to keep the warmth of the fire inside the log cabins.  peat was piled on top of a wooden frame, that supported the weight of the peat, and the weight of the rain/ snow and ice.

Autumn rains and the thaw of springtime would have caused some water leaks into the traditional households.

A leaking roof during the spring season would have also prompted spring cleaning and the re-orientation of furniture and storage.  Bears also are often forced to move out of their caves when there is the warming of weather and the snow starts to melt and often flooding the winter nest of a bear family (bear cubs are born during the winter hibernation, and find their own way to the nutritional source of their parent).

Traditional water wells in the Nordic region of Finland for practical reasons they were manually dug into the ground within a short walking distance from the farmhouse.

Depending on the landscape, it could be 5-10 m deep.  A round hole straight down until it reached the water ground level, if the ground was sandy, then there was clean natural filtered water available as required.  The top of the well was covered by a good platform and a lid cover, or it could be built upwards to stop animals or people falling into it during the dark.  The method of drawing water from a well as by lowering a wooden bucket by a rope.  Once the bucket sank and was filled by water, then it would be drawn up either manually by hand, or by turning a drum hoist to bring the bucket up to the surface.

Pictures of a traditional well and s wood shingle roof, click on the link below.

Wikipedia.

Storing food, Winter storage

Winter food storage

Winter food storage

Winter food storage is one thing that we as humans have developed more than any other types of animal, fish, and insects on the planet Earth, we are the most dependent and skilled in storing food.
The spring has arrived here in April 2011.  The migrating birds have started returning from their winter trip down south, their idea of storing food is in the seasons and regions where they know from experience that the environment in the right season will deliver to their satisfaction.  Seagulls, ducks, swans and many other birds are gradually moving up towards north as the snow melts and the ice recedes from the seashore and the many lakes.  Many of the small birds that fly all the way from Africa to the Nordic region is because the mosquitoes are so plentiful in the far north marshes and swamps, they are not concerned with the concept of storing food, but rather going where the food is plentiful in the peak of the season.

The ducks are protected during the Spring season.  The shooting season for particular species of duck opens in late autumn.  Swans are protected species, they were a threatened species in the 1940s with only about 14 families of swans in the Finland area.  Since then they have increased and today there are hundreds of swan families that return each year, reputably they have the same mate for life.  The white swan’s appearance on calm water is symbolic of grace and purity.

Pictures of swans.

http://arcticfinland.net

Underground cellar

After the long winter the household supplies in the cellar, storing food: berries, juice concentrate, fruit, and vegetables may be dwindling, and not much more stores left in the freezer.

There is still a long wait before the summer fruits are ready and the mushroom appears in autumn.  Four to five months to go until the berries appear in August, and five to six months for the mushrooms that grow in August-September-October.

Harvest season

Late Summer and Autumn, traditionally in Finland people prepare their own berry juice (red currants, black currants, bilberry), fruit jams (strawberry, raspberry, etc), and also store mushrooms, it is all about storing food when the fruits and vegetables are in season.

During the mushroom storing food season in September-October there are mushroom displays usually in the local farmer’s markets called the “Tori”, in Finland. The mushroom are put on display by the local Mushroom Club or by the Martta (Martha) association, last year at the mushroom display at Pori during the Herring festival markets in September, there was a display with 50-60 different types of mushroom, several samples of each type on a paper plate with a name and symbols, whether it was edible (stars) or inedible (death cross).  The rating was from 1 star to 4 stars (good to excellent), and 1 cross to 4 crosses (poisonous the to extreme).  The Staff volunteers that attend the mushroom displays are very knowledgeable about the local mushroom here in Finland, they can also advise on storing food.

Click below for pictures.

http://naturalnordicnutrition.com

People that are new to the area or just starting to identify mushroom’s, can bring mushrooms that they have picked, and ask the staff to identify them.   Use precaution when picking mushrooms in a strange foreign region, often the innocent looking mushrooms (e.g. white color) are the toxic ones, even by handling them with bare hands can lead to poisoning, use rubber gloves for protection.

Here are some of the most sought after mushrooms:

Boletus edilus.

Leccinum versipelle.

Leccinum aurantiacum.

Chanterelles.

Cantharellus tubaeformis.

Berries, Fruit, Ingredients., Nature, Traditional undeground cellar

Berries: vegetable mushrooms

Berries: vegetable mushrooms

The Nordic region environment has provided fruit, berries, and vegetables for thousands of years.  Nature provision has been a vital source of food with vitamins, minerals and life-sustaining goodness for the people that pioneered and found their home early in the Nordic wilderness.  Seasonal changes were predictable, and sometimes also with variations of the fruit yields and temperatures.

Nature provides food

Nature with it’s a diverse range of fruits, berries, grains, mushrooms, lentils, and vegetables is an important food source for all the fauna that roam wild in the environment.
Birds and bears enjoy eating berries when they ripen during the summer time.  The berries in the Nordic region don’t appear/ripen all at the same time, Nature has it’s own time pace, e.g. there is a considerable time delay between e.g. strawberries-bilberries and Lingonberries. The flowering of the Bilberry and Lingonberry happens at a similar time frame, at least within the same 3-4 week period of each other (my observation), the wild strawberries flower very early in summer.

Nature also with the mushrooms in autumn time, the many different types of mushrooms appear in their own time frame, often when one type of mushrooms appear and stay for 3-4 weeks, then wilts and dissolves, then other types of mushrooms appear for about the same time duration (depending on the conditions at the time).  The pacing that appears in the growing seasons in nature is very practical for the space available and from the fresh “provisions” aspect.

Berries: vegetable mushrooms everywhere

Nature supplies many types of berries in the Nordic region of Finland e.g; wild strawberry, raspberry,  bilberry, Lingonberry, thorn-buck-berry ( Hippophaë rhamnoides), rowan berry, Cloudberry, Redcurrant, blackcurrant, and juniper berries, just to name the most common ones.

Traditional cultural custom is to gather and harvest berries and mushrooms during the summer/autumn season, as Nature provides.  The Lingonberries are very acidic and have their own preservative qualities, they can be crushed and stored in a clean tub with a lid without any additives/added sugars, and it keeps well throughout the autumn, winter, spring season (8 months).  Traditionally cellars were dug underground on a sloping hillside, with sufficient dirt over the top, and a double door to stop the fruit and vegetables freezing up during the winter time.  Also, the snowfall on top (50-100cm) is very effective insulation against temperatures dropping below -‘C.  Underground there is constant heat, rarely will the winter frostbite down below 1-2m depth. Hessian bags were also used to cover the potato bays, carrot could be covered with clean river/lake sand, and beetroots, turnips, peas and other were also stored in separate compartments of the cellar.  Root vegetables usually survived well especially if the cellar was made/designed using the knowledge and experience from the accumulated knowledge of the previous generations.

Strawberries, Bilberries, red currants, black currants were made into jams and into concentrated fruit juice which were bottled and stored in cellars.

Mushrooms were often preserved, the mushrooms could be blanched, sliced and with salt added they would keep well.  The use of salt as a preservative goes back a long time, it is universal in practice, preserving fish, meat, and vegetables.

Berries were used extensively later on, in our recent modern times;  added to baked products, desserts, and frozen goods, or sold as frozen products. Berries: vegetable mushrooms are a great source of minerals,  vitamins and general nutrition, as well as making the Natural outdoors world a brighter and more interesting place to explore and to discover, at times with real fruit incentives waiting around the corner.

Click below to see some pictures of Nordic Berries.

http://marjamies.com

Fish, Loimulohi, Nature, Nordic flavors

Loimulohi: glow baked salmon

Loimulohi: glow baked salmon

Loimulohi: glow baked salmon (loimu=glow, lohi=salmon) or glow baked salmon of the Nordic region is another fantastic unique menu item in Finland, it is so natural and relatively easy way to cook a salmon without the need for cooking facilities.
When preparing to cook the Loimulohi in this “Slow-Glow-Method” the basic requirements are; a good size salmon 1-10kg, a sharp knife (relative to the fish size), a clean wooden blank , and 8 x 2inch nails per fillet, or chicken wire netting, big enough to sandwich the open fish fillets inside the netting (approx 1m x 1m).

How to glow bake salmon

Start a reasonable size fire with sufficient firewood to last half hour (relative to the fish size), build the fire to create a sufficient amount of hot glowing coals that will radiate heat. If it is a windy day, then you need to use common sense where the fire is placed, some wind protection/shelter is needed so the radiated heat will be focused on the cooking of the fish, e.g. make use of the land contours, boulder, rocks, log, etc.

Whether using the chicken wire or the wooden blank, the fish needs to be cleaned and filleted, and it may be sprinkled with salt and allowed to season for 1-2 hours in a 0-4’C cool area if so desired. The salmon fillets are then either nailed to the wooden blank or sandwiched inside the chicken wire so that the fillets stay flat, the flesh side facing the fire heat.

The distance between the fire and the salmon is very important, cooking a Loimulohi is not meant to be a quick method of cooking. This is a slow method of cooking, and the result is a fantastic golden color of the cooked salmon surface. To get the distance right, make sure the fire has sufficient coals that will continue to radiate heat for 30 min, you may add some wood to the fire, but it’s not the only source of heat. Check the temperature at where the salmon fillets are going to be placed by placing your hand there, and hold it there for about 15 seconds, you should be able to hold it there without burning your hand.

Use a natural boulder/rocks to prop the wood blank/chicken wire frame, place it almost vertical facing towards the fire, make sure it is stable and secure.

loimulohi-nailed
Loimulohi.Copy@All Rights reserved.2009.

So what is so special about Loimulohi?

Firstly it is the experience of catching a fine fresh Salmon fish caught in the wild.  Secondly, the slow cooking method of Loimulohi works well with a large Salmon filet that has a high-fat content, it caramelizes the flesh to a golden color.  Thirdly the golden caramelized salmon flesh is absolutely delicious to the taste buds.

The heat will continue to build gradually and caramelize the surface of the Loimulohi fish fillet, after about 1 hr – 1 1/2 hours.  Salmon fillet has a lot of fat, it will start to melt, so make sure you turn sides (top-down) occasionally, so the natural fat runs back onto the fillet to moisten and caramelize the flesh.

When the surface of the Loimulohi filet is a golden color, and the aroma is delicious, then is the time to enjoy.  There are many combinations that you can serve the Loimulohi or glow baked salmon with, if you are camping at a lake in Lapland, then perhaps you brought some new potatoes along to your camp, if not then enjoy the delicious flavors of the Nordic salmon with some fresh greens, cucumbers, tomato and maybe a splash of olive oil and lemon juice or your favored dressing that you enjoy, with some unleavened potato flatbread (traditional potato Rieska), or some wholesome fresh rye bread.

One of the best traditional wild outdoors cooking methods

The traditional Loimulohi caught and prepared in the heart of the Nordic Nature in Finland is really a fine sample of how food was prepared and enjoyed after it was caught hundreds of years ago, there is no pretense or facade.

loimulohi
Loimulohi nailed.Copy@All RIghts Reserved.2009.

See a picture here. http://nordicnaturalnutrition.com

Ethnic cuisine, Flavors of Lapland, Ingredients., Lapland, Nordic flavors, Regional ingredients, Traditional cuisine

Lapland regional tasting plate

Lapland regional tasting plate

Lapland regional tasting plate is a combination of the unique regional specific ingredients, that have evolved over a long time, they now live and grow there in that natural Nordic Arctic environment.
To present some of those ingredients on a single serving plate, that could be called, a Lapland region tasting plate.  The purpose of that is to showcase some of the unique regional ingredients.

The proximity of the Arctic/Polar region/environment has shaped and influenced the environment for so long in the past history.

lapland reindeer
Lapland Reindeer.Copy@All RIghts Reserved.2009.

There has been major changes in the last 10,000 years in Lapland, and as the global climate temperatures went through changes, also the flora and fauna of Lapland went through many changes. One of them was that during the warm period after the ice age, the most predominant trees in Lapland were birch trees and very few pine trees. The reverse is true today, there are very few birch trees, most common trees are pine trees and the Tundra areas are above the tree line, therefore no trees at all.

The landscape in the Nordic region of Lapland would have looked very different around 8000 years ago than what it looks like today.

Lichen grows in the Nordic region, it is a major part of the reindeer died. Lichen that grows on the trees requires clean air, a pollution free environment.  Where lichen used to grow on the tree branches in south Finland, it is no longer found there due to the increased urban population and motor vehicle traffic that pollutes the natural clean air.

There is a lot of Natural Nordic Nutrition in the Lapland region tasting plate.

I have selected some of the unique ingredients and products and made it into a regional Lapland regional tasting plate, to showcase the unique ingredients of Lapland.
There are a variety of mushrooms like the milk-caps and Ceps. Picking mushrooms in the wild requires an experienced guide, to point out the edible mushrooms from the toxic/poison ones. Inexperienced/tourists to the natural Nordic region environment sometimes pick mushrooms that appear to be harmless, e.g. white mushrooms (Amanita virosa), but they are extremely toxic. The toxins stop the kidney from functioning, which often leads to death in a matter of days. Then there are also brown colored mushrooms like the: Paxillus involutus, they are also toxic. And the common red colored mushroom with its white dots: Amanita muscaria, that too is a toxic mushroom.

The color of a mushroom can be really misleading, especially when traveling from one region of the world to another. A white colored mushroom can be safe in one region of the world, and at another, it can be extremely toxic. Mushrooms are usually identified by 3-4 identity characteristics: Shape, color, texture (on top and under the cap), stem, and also the scent of the mushroom. Some mushrooms can be eaten after blanching them and rinsing out the toxins, but there are also mushrooms that by blanching/boiling them, the toxins remain in the mushroom, therefore inedible e.g. the Amanita virosa.

Learning to identify the mushrooms of the Nordic regions and of Lapland is critical.

Mushroom identification can be learned, it is a logical process, requires a sharp eye, and patience, to follow scientific facts that are currently known about certain types of mushrooms. Just like learning the meaning of symbols in written instructions, mushrooms also have details that reveal their identity. Reindeer’s love to eat mushroom during the autumn season when mushrooms are plentiful, in fact, they indulge in eating mushrooms to fatten themselves up for the long cold winter months ahead, mushrooms are a real delicacy for the Reindeer’s in the Nordic region of Lapland.

flavors of lapland
Lapland flavors.Copy@All Rights Reserved.2009.

Lapland regional tasting plate Ingredients:
  • Unleavened potato flatbread portion (Peruna Rieska).
  • Rye bread portions, grilled (Ruis leipä).
  • Smoked Inari lake Char fish (Nieri).
  • Salt cured salmon Gravelax (Suola lohi).
  • Mushroom salad, mushrooms and onions diced (sieni salatti).
  • Aura Blue cheese (sinijuusto).
  • Smoked reindeer (Savustettu poron liha).
  • Wild berry compote (metsän marjat).
  • ground black pepper and sea salt (musta pippuri, meri suola).

Digital images from Lapland.

Lapland regional tasting plate is a fine sample of the natural Nordic ingredients flavors that will be a delight to the taste buds to sample.

Fennoscandia, Ingredients., Lapland, Nordic flavors, Traditional cuisine, Traditional custom

Fennoscandia reindeer

Fennoscandia reindeer

Fennoscandia reindeer in the far north region are well suited and adjusted to that environment just like Kangaroos are to Australia.  Fennoscandia reindeer has been farmed in larger numbers since the 16 century.  Before that Reindeer naturally had many useful applications to help the original pioneers to stay alive and to protect against the extreme elements of nature in the Fennoscandia reindeer region.

Unique qualities of the Fennoscandia reindeer.

The Reindeer fur is unique, it has excellent insulation properties against the extreme winter cold, the fur fiber is hollow, making it lighter and a better insulate.  The antlers were used for necessary household tools, and for handles, e.g., knife.  The meat of a Reindeer is typical game meat, somewhat similar to a small deer or an antelope, but nothing like a kangaroo.  It was used/prepared in several ways, e.g., by hanging the meat outside in the freezing winter climate (freeze-drying) and allowing it to dry, it could take several days before it was eaten.  The meat cuts were about 1/2 to 1kg size, they were usually the prime cuts, and also the heart was sometimes used/consumed by some.  This style of meat preparation was/is common in the Fennoscandia reindeer, and its use was readily accessible when, e.g., when traveling, hunting/herding in the wild tundra areas, it was a protein source which was low a maintenance, quick to prepare and lasted well.  It could be consumed as a snack, or eaten with bread and other condiments.

The free roam style of farming of reindeer is also unique to the Fennoscandia region, the reindeer have been marked either with a neckband or an ear tag.  They roam free and breed during the summer /winter time. Then in springtime, they are herded to holding pens, sorted according to the markings, and the new calves are marked according to the adult markings.  The Springtime in the Nordic region still has plenty of snow and ice, so the herding is done with the use of snowmobiles and trained dogs.

Within the Fennoscandia there is the Salla region on the east border of Finland, it is one of the original pioneers of reindeer farming and the reindeer meat industry.

In the Salla region, there is a reindeer meat plant that is a major producer/exporter of Reindeer meat products, within Finland and abroad.  The most common reindeer meat dish in Finland is the Reindeer saute (but not literally a saute-a la minute), served with mashed potatoes, pickled cucumbers and crushed lingonberries.  Its a highlight is within the natural flavors found in the reindeer meat, butter, potato puree, lingonberries, and the pickled cucumber, there are elements of the sweet and sour, within the condiments that match the game meat by tradition and the mashed potato.

The preparation of the reindeer cut for the saute is done by freezing the rump and then slicing the meat into 5mm slices.  The sliced rump is packed and stored in a freezer for later use.  The meat is thawed according to quantity/need, then tossed in a hot pan with butter, and a brown stock and seasoning are added,  and poached until the meat is tender.  Traditional plating of the reindeer saute is by making a nest with the potato puree, and placing the reindeer saute in the middle of the nest (200-300g).  Pickled cucumbers and the crushed lingonberries are placed on the edge of the potato nest,  then served to the customer as “Poron käristys” (Finnish).

There are also gourmet cuts/products available for restaurant use in our modern times, e.g.  Smoked reindeer, tenderloins, heart, kidney, neck, shoulder, saddle, etc.

Fennoscandia reindeer is a highly valued as a high-quality ingredient, it is trendy amongst the Hotel and Restaurants of the Lapland region.   Fennoscandia reindeer is also widely used in the southern parts of the Nordic region as well as in  East Europe.  Fennoscandia reindeer is a Natural product that goes back a long way into the traditional culture and ethnic cuisine customs in Finland.

Ingredients., Lapland, Nordic flavors, Seasonal change., Winter flavors

Winter Nordic flavors

Winter Nordic flavors

Winter Nordic flavors are well suited for the freezing winters, that can last at times for about six months, meaning that the temperatures during the day dip or stay below -10′ Celsius, therefore an excellent time to prepare body warming foods that are healthy and have those unique Nordic flavors.  Here are some fun canapes ideas that have the right tasting ingredients that are also used traditionally for serving main size meals at dinner/lunch table.

Winter Nordic flavors in herring and potatoes

Boiled potatoes, cured herrings, and an egg topper, very simple to prepare, they are also rich with flavors.  Herrings can be quickly prepared or purchased from a grocery store in a jar, ready-made. With readily cured herrings it should only take approx 45 min to prepare and ready to serve canapes for 4-6 people.

  1. Boil the potatoes with skin on for approx 20min, boil the eggs in hot water for 9 min,  dunk the boiled eggs in cold water, for  5 min, then peel.
  2. Remove the herrings from a curing liquid and cut into nice portions, approx the same size as the potato portions.
  3. Remove potatoes from the simmering water (after 20 min), allow to cool a bit, then peel and slice into canape size medallions.
  4. Place the potato portions on a plate, top with the herring.  The egg portions may be placed on top of the potato/herring or combined with either of the two as a different taste combination required.
  5. Season according to taste, along with the cured herring flavors.

Serving Winter Nordic flavors canape style

Winter Nordic flavors and ingredients served canape style can be a natural process, it does not have to be complicated.  Ideally, natural ingredients that have delicious Nordic flavors and are an exciting combination of color, texture, shape and easy ingredients to work.  Canapes can be decorated using a herb garnish or a sauce or cracking some pepper on top for extra zing.

Nordic flavors

Nordic style canapes for an appetizer

Winter Nordic flavors are an essential part of the Nordic regional cuisine experience, a smorgasbord table of the Natural wild flavors of the Nordic cuisine focus, enjoy.

Thank you for visiting the Nordic Cuisine Focus website and reading this blog posts.

Ingredients.

Cultural cuisine:Rye bread and Herrings

Nordic cuisine items
Smoked herrings on ice with rye bread

Rye Bread and Herrings

Here are two traditional food items that have been very common for a long time, they are part of the regional cuisine.  Herrings and Baltic herrings fished for food for many thousands of years.  The grain growing appeared in the Gulf of Finland around 2500 BC.  The craft of grain farming came with the war ax tribes at that time.   The Ingria-land people of the Gulf of Finland would most likely have used natural grains for food long before the migrating tribes came initially along the Gulf of Finland from the west.

Culture, Ethnic cuisine, Nordic cuisine, Regional ingredients, Tradition

Nordic Cuisine Focus

Welcome to Nordic Cuisine Focus

Nordic Cuisine Focus is regional nature photography and natural food ingredient blog, these blog entries are on the seasonal changes that are happening here in the Nordic region.

Nordic Cuisine Focus delivers information on the Nordic region, digital images of subjective environment impressions of the environment, regional ingredients,  seasonal farmers markets and Information technology stuff like cameras, lenses, text readers and more.

Today is the Equinox for 2011, now we are moving from a shadow/night dominated seasons to a day/light dominated seasons.  Already the seasonal change is being felt and is both audible and visible.  The thermometer has moved from the – (negative) to the + (positive) side, some of the migrating birds have returned to the north (i have seen some seagulls, and swans) the birds are singing in the trees.  The snow has started to melt from roads and pathways, and the water is streaming along the roadside when the afternoon sun is out.

Nordic Cuisine Focus has many interesting articles on tradition, culture, and ingredients.

Nordic Cuisine Focus content includes lot’s of digital images, pictures can communicate and affirm a thousand words within a few seconds, effortlessly.  There are links to picture galleries, and also links to other sites, and some amazon.com links to camera gear, books and nutrition to name a few.  Nordic Cuisine Focus is a window view of our world here in the Nordic region, and at times with a close focus on specific topics of interest.

Thank you for visiting the Nordic Cuisine Focus website and reading about the seasonal changes in Finland.