Word: helsinki
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Enfucell, based outside Helsinki, builds batteries out of paper. Its SoftBattery works much the same way as ordinary "button" batteries (like the one in your watch) and "finger" batteries (think AA). Ions travel from an anode, pass through a solution called an electrolyte to a cathode and emerge as an electrical charge. Instead of running ions through metal casings full of toxic and corrosive substances like lithium and alkaline, Enfucell uses a thin paper sheet as a conduit. It pastes one side with zinc and the other side with manganese dioxide. Ions flow through an electrolyte solution of water...
...themselves to indulge in the sweets of their childhood. Luckily, there is a solution, and it comes in the form of the acceptably hip cupcake.A good cupcake is not much larger than an iPod mini, and its sweetness is delightfully infantile. But unlike animal-ear hats or architecture in Helsinki, cupcakes are literally sweet as well as figuratively twee, making them an excellent snack regardless of taste in style or music.One of the youngest and hippest cupcake shops around recently sprung up in Davis Square, the younger and smaller—and therefore twee-er—version of Harvard...
...chefs are looking not only in their own backyards but also to one another for inspiration and to their governments for support. The Nordic Council of Ministers, recognizing the marketing tool that gastronomy can be, enthusiastically promotes the interests of new Nordic food as official policy. Pekka Terava of Helsinki's Olo restaurant points out that while each Nordic country is small, the region has a combined population of almost 25 million people. When it comes to cultural influence, there is strength in numbers. Noma's Redzepi sees all that open space as uncharted culinary territory. Did you know there...
Small, high-quality producers and foraged native foods are also the driving passion of Finnish chef Markus Maulavirta of Restaurant Ilmatar in the stylish Klaus K hotel in Helsinki. He even owns a patch of Arctic swamp to pick his own cloudberries and joins an annual wild-reindeer roundup in Lapland. For his 50th birthday, the chef spent 12 days biking the entire length of Finland, savoring every mile of the journey. His menu is an ode to the land, its traditions and its caretakers, featuring items like bread made from birch-bark flour, and sauna-cured ham from pigs...
...very much at the heart of Finnishness, where everyone has the right to pick wild berries and mushrooms even on private property. Yet there is a surprisingly big disconnect between the field and the plate. Commercial Spanish strawberries, bred for long shipping, are far easier to find on Helsinki menus than the wild Finnish strawberry exploding with the flavor of 20 hours of sunshine a day. And although Finns have figured out how to safely prepare korvasieni, a poisonous false-morel mushroom, by boiling it three times, porcini were long considered reindeer fodder...