Word: wildes
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Dates: during 2000-2009
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...Stadium.“It was certainly a very electric atmosphere,” said senior fullback Noah Van Niel, “just walking out onto the field and seeing the stands more full than ever before except for the Harvard-Yale games, and the fans were going wild and enjoying it, and that was one of the things that made it easier to not get down and come out of the hard times of the game.”Harvard coach Tim Murphy reported that the players, seasoned by a spring game under the lights and a series...
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...
...Foraging wild foods is 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...