Word: steams
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...outside the hamlet of Reykjahlid in northern Iceland, Hallgrimur Jonasson lifts the edge of a soggy plank of wood lying in the clay to expose a small hole in the ground. "This is the rye-bread bakery," he says, yanking his hand back from a waft of scalding, sulfurous steam. A chef in a nearby hotel, Jonasson estimates his kitchen staff bake roughly three tons of the sweet, dense rye bread in the hole every summer to meet the growing demand, mostly from tourists, for the exotic carb. The bread's price tag - up nearly 20% from last year...
...Steam has long powered Icelandic dreams. Pockets of underground water heated by the earth's core may not be particularly glamorous, but tiny Iceland has spent decades figuring out useful ways to harness its heat and power, employing it for everything from baking bread to turning turbines. Geothermal power now provides cheap, clean heat to more than 90% of Icelandic homes, and generates 30% of the nation's electricity, a slice worth roughly $120 million. In recent years, as Icelanders became smitten with the idea that their ambitious banks could create a global financial center in the far north Atlantic...
Going Underground Ten minutes up the road from Jonasson's bread ovens, over some low hills, a series of dense white steam plumes rise into the cloudy sky. In a flannel shirt and hard hat, Birkir Fanndal maneuvers his truck over one of the dirt roads that crisscross Iceland's first major geothermal power station, Krafla. Soon after the inaugural borehole was drilled here 34 years ago, the first in a series of volcanic eruptions rocked the area. The eruptions, nine in all, went on for nearly a decade, sending engineers scrambling to keep up with the shifting earth. Fanndal...
...seems to encapsulate the recent history of French cinema. Whether it's an intense drama like I've Loved You So Long or a clever thriller like Roman de Gare, there comes a moment when most of the cast settles down to a lovingly appreciated (and photographed) feast - steam rising from the main dishes, tempting odors almost palpable in the theater. Ooh la la has been transformed into a long, envious ooh as we watch the cast dig in. In these films, even quick bites in a café or bistro can sometimes make the moviegoer's mouth water...
...sophomore in two years to pick it up when I graduate,” Hiatt said as he transferred the fermenting liquid from the barrel to the carboy to remove sediment. He spends about ten hours a week preparing Smada, making the hallways of Randolph smell like the steam behind John Harvard’s. “Just smell it, it smells great,” he said...