Word: nordics
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...national pension fund to around $350 billion. But those good times couldn't last forever. With fields beginning to dry up, oil production has slid to 2.6 million bbl. a day this year, from 3.5 million six years ago, says John Olaisen, Oslo-based energy analyst at Carnegie, a Nordic investment bank. For Helge Lund, 44, formerly CEO of Statoil and now chief of the combined company, the message couldn't be clearer: "If we're going to grow the company," he says at StatoilHydro's office in Oslo, "we have to grow outside Norway...
...national pension fund to around $350 billion. But those good times couldn't last forever. With fields beginning to dry up, oil production has slid to 2.6 million bbl a day this year from 3.5 million six years ago, says John Olaisen, Oslo-based energy analyst at Carnegie, a Nordic investment bank. For Helge Lund, 44, formerly CEO of Statoil and now chief of the combined company, the message couldn't be clearer: "If we're going to grow the company," he says at StatoilHydro's office in Oslo, "we have to grow outside Norway...
...Word is getting out that there is something wild and delicious stirring in this frostbitten soil, waiting to be discovered. Chefs who have long looked to France, Italy and Spain for inspiration and ingredients are now literally combing their backyards for the raw materials to create a cool new Nordic cuisine. Instead of the borrowed prestige of imported foie gras and truffles, the new taste of the North is foraged chickweed, Arctic brambles and livestock breeds that date back to the Vikings...
These days, there is a resurgence of regional pride and cultural identity across national lines as a reaction to globalization. Mathias Dahlgren closed his acclaimed Spanish restaurant Bon Lloc and has opened a "new Swedish identity" restaurant, Mathias Dahlgren, in Stockholm's Grand Hotel. Significantly, Nordic 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...
There is admittedly a certain irony in redefining as luxury items ingredients formerly associated with subsistence eating or animal feed. It wasn't all that long ago, before the days of Nordic affluence and takeout pizza, that eating tree bark and foraging for edible lawn clippings were reserved for dire necessity or particularly hard times. "For a long time," says Danish restaurant critic and former Slow Food president Bent Christensen, "all we had were pigs, coal, potatoes and the cold. We were not proud of our own kitchen. Not anymore. We want to discover our own good things. Nordic cuisine...