Word: wild
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...records this opinion with a certain amount of dismay. I happen to think Sean Penn is one of our more admirable knotheads - a fearless actor, a bold controversialist and, as he proved with The Pledge, a very strong director, capable of far subtler moral complexity than Into the Wild affords. I think the central mistake of this film derives from its lack of irony, a sense it refuses to impart that the world may not be exactly as the zealous Christopher perceives it to be. The film needs at least to entertain the possibility that its protagonist was driven less...
...influence in Europe and Asia, Django got no Stateside release that I know about. In fact, few spaghetti Westerns beyond the Leones were released here. Americans stuck with the Duke through True Grit and patronized the anti-Westerns of Sam Peckinpah (notably The Wild Bunch) and Robert Altman (McCabe & Mrs. Miller, another snowy oater). And then, bang, the genre was dead. The setting, the pace, the moral stakes all seemed so very 19th century. When the Western is periodically revived, it's not from popular demand but from the antique obsessions of powerful filmmakers...
That's about to change. 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...
...Noma, you won't find sun-dried tomatoes or year-round strawberries, nor will you find your Scandinavian grandmother's pork and cabbage warmed over for modern tastebuds. What you will find is a sophisticated Arctic-musk-ox tartare with wild wood sorrel that you eat with atavistic pleasure with your fingers, or maybe phenomenal giant langoustines from the Faroe Islands. Instead of olive oil, there's skyr, a virtually fat-free cultured-milk product from Iceland, and homemade elderflower vinegars and pickled sweet cicely. The dishes are executed with such aesthetic refinement that they take on a quality...
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...