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(Andrew) FINLAND--WHERE SIMPLE TRADITIONAL COOKING REIGNS,
WHERE SALT AND BUTTER ARE STILL CONSIDERED EXOTIC SEASONINGS,
AND WHERE FINNS STILL HUNT, CATCH,
AND RAISE A LOT OF THEIR FOOD,
LIKE THIS ANIMAL, PRIZED FOR ITS MEAT AND ORGANS.
OTHERS HUNT AND EAT BEAR...
HE SAYS HE'S ANGRY
YOU ALWAYS GIVE HIM FROZEN PLUMS.
HE SAYS WHY CAN'T HE HAVE MORE BACON?
A COUNTRY WHERE BLOOD STILL SHOWS UP
IN FINLAND, THESE BROWNIES, THEY'RE MADE WITH COW'S BLOOD.
WHERE MICHELIN-STARRED CHEFS SERVE YOU
THE SAME MOSS THAT THE REINDEER EAT
AND AREN'T AFRAID TO EXPERIMENT
EVEN WITH THE MOST DANGEROUS OF INGREDIENTS.
TASTES GREAT. BAD NEWS, IT MIGHT KILL YOU.
I'M ANDREW ZIMMERN, AND THIS IS "BIZARRE FOODS."
Closed Captions provided by Scripps Networks, LLC.
Captioned by Closed Captioning Services, Inc.
IT HAPPENS SUDDENLY RIGHT IN FRONT OF YOU...
A FASCINATING FRIEND, AN AMAZING MEAL,
AND BEFORE YOU KNOW IT,
YOU'RE ALIVE IN A WAY YOU NEVER IMAGINED.
I LIVE FOR THOSE MOMENTS,
PURSUING THE EXOTIC AND UNFAMILIAR,
ESPECIALLY WHEN IT COMES TO THE FOOD.
IF IT LOOKS GOOD, I EAT IT.
FINLAND--
IN SUMMER, LAND OF THE MIDNIGHT SUN,
AND IN WINTER, WELL, MUCH LESS OF IT,
WITH LAKES FORMED BY PREHISTORIC GLACIERS,
PRIMEVAL FORESTS EVERYWHERE,
REINDEER AND BROWN BEARS ROAMING WILD,
(laughs)
IT'S THE EIGHTH-LARGEST COUNTRY IN EUROPE,
THE MOST SPARSELY POPULATED,
AND TECHNOLOGICALLY AHEAD OF THE CURVE.
SANDWICHED BETWEEN RUSSIA AND SWEDEN,
A QUARTER OF FINLAND'S TERRITORY
IS NORTH OF THE ARCTIC CIRCLE.
SO THEY'RE ADEPT AT COOKING A SMALL RANGE OF FOODS
FOR HEARTY MEALS TO GET THROUGH THE LONG WINTERS.
BUT IN SUMMER, THE FINNISH TABLES
ARE GROANING WITH LOCAL FOODSTUFFS.
THESE FOLKS KNOW HOW TO MAKE THE MOST OF IT,
INCLUDING RENOWNED CHEFS
WHO RELY ON THE LOCAL NATIVE INGREDIENTS,
TURNING THEM INTO WHAT THEY CALL
THE NEW NORDIC CUISINE,
THE COOLEST FOOD TREND ON THE MODERN CULINARY LANDSCAPE.
I WANT TO SEE THE NEW NORDIC FOODS AND TASTE THE BEST
OF THE TRADITIONAL FINNISH CUISINE THAT INSPIRED IT.
THIS IS OULU, A PICTURESQUE PORT CITY
IN THE MIDDLE OF FINLAND'S WEST COAST,
WHERE THE SOKERI-JUSSIN RESTAURANT
SERVES UP OLD-FASHIONED ROSSYPOTTU,
A SOUP MADE WITH POTATOES, ONIONS, BACON,
AND BIG CHUNKS OF A FOOD THAT FINNS GREW UP EATING
AS KIDS, BLOOD CAKE.
MMM.
JUST ENOUGH OF THAT SORT OF, LIKE, OLD BAND-AID TASTE
TO LET YOU KNOW YOU'RE EATING BLOOD.
REALLY?
YES, AND WE HATED IT. WE ALL HATED IT.
(laughs)
BUT NOW WE LOVE IT.
AND WHAT'S NOT TO LOVE?
ESPECIALLY WHEN YOU SEE WHERE THE BLOOD COMES FROM,
THIS TIDY LITTLE FACTORY OUTSIDE OF TOWN WHERE
YOU'LL FIND ALL THE MAKINGS FOR A FINNISH HORROR MOVIE.
♪♪♪
THERE'S TAPIO AND VESA
AND HUGE VATS OF BLOOD...
VISCUS, HEMOGLOBINOUS, COW'S BLOOD.
WHO'S HUNGRY?
EVERY SCHOOLKID WILL TELL YOU THAT THE BEST SNACK
IN THE WHOLE WORLD IS A FRESH BROWNIE
HOT, STRAIGHT FROM THE OVEN.
WELL, IN FINLAND THESE BROWNIES, THEY'RE MADE WITH COW'S BLOOD.
MMM.
YOU'RE LOOKING AT A FINNISH SCHOOLKID'S WORST NIGHTMARE--
LIVERY, IRONY BLOOD PUDDING.
DECADES AGO, SOME TWISTED GOVERNMENT OFFICIAL
DECIDED THIS WAS THE PERFECT HEALTH FOOD
FOR THE CHILDREN OF NORTHERN FINLAND.
HERE AT THE LOUNASTUOTE FACTORY,
THEY MAKE NEARLY 500 POUNDS OF THIS STUFF A WEEK.
NO.
OH.
MAKING BLOOD PUDDING IS LIKE MAKING
A HUGE SHEET OF DELICIOUS CHOCOLATE BROWNIES.
INSTEAD OF BUTTER, YOU USE RENDERED PIG'S FAT,
AND INSTEAD OF CHOCOLATE, YOU USE BLOOD,
HUNDREDS OF GALLONS OF COW'S BLOOD
FROM A LOCAL MEATPACKING PLANT.
THESE GUYS ARE SO WILD AND CRAZY,
AND THE MOOD HERE IS SO LIGHT AND FUN-FILLED.
TAPIO HELANEN AND VESA KONTIOKARI
HAVE WORKED TOGETHER HERE FOR TEN YEARS.
SO YOU GUYS ARE SO CLOSE,
YOU DON'T REALLY EVEN NEED TO TALK TO EACH OTHER.
YOU JUST KNOW WHAT THE OTHER GUY'S DOING.
IT'S A--
YEAH.
BLOOD PUDDING IS SERVED ABOUT ONCE A MONTH IN SCHOOLS
IN NORTHERN FINLAND THESE DAYS.
IT'S RICH IN IRON AND PROTEIN AND GIVES KIDS A TASTE
OF WHAT THEIR PARENTS SUFFERED THROUGH
IN THE CAFETERIA LUNCH LINE.
WHAT'S THE SECRET TO A GREAT BLOOD PUDDING?
THE BLOOD.
THAT'S A NICE BLOOD CAKE.
THIS IS MORE LIKE A BLOODY SPOON BREAD
THAT HAS THE AFTERTASTE
OF CHOWING DOWN ON AN EXTREMELY FRESH PIECE OF ORGAN MEAT.
YEAH.
YEAH. FANTASTIC.
MMM.
YOU CAN STILL FIND BLOOD-BASED PRODUCTS
ALL OVER FINLAND, FROM GAS STATIONS
TO CORNER STORES THAT STOCK FAVORITES
LIKE PACKAGED BLOOD PANCAKES AND SAUSAGE.
AH, THE COMFORTING FOODS OF CHILDHOOD.
BLOOD IS JUST ONE CLASSICAL FINNISH INGREDIENT,
BUT YOU CAN FIND THEM ALL NEAR THE OLD PORT
OF THE CAPITAL CITY, HELSINKI,
IN THE KAUPPATORI OR MARKET SQUARE.
FOR MOST OF THE YEAR, IT'S A TRANSIT HUB,
OFFLOADING FINNS AND FOREIGN TOURISTS
BY THE FERRY-FULL.
BUT IN SUMMER, IT'S A MAGNET FOR FINLAND'S FRESHEST
SUN-KISSED VEGETABLES AND FRUITS.
(chuckles)
YEAH.
MM-HMM.
THANK YOU.
THANKS TO A WET, RAINY SPRING,
SALTWATER BREEZES, AND AN INTENSE SUMMER
FILLED WITH 22 HOURS A DAY OF SUN,
AND OF COURSE, THERE'S FISH
SOLD BY THE FAMILIES WHO MAKE A LIVING
CATCHING THEM ALONG THE COAST...
(speaking Finnish)
LIKE THIS WOMAN, WHOSE BEEN PUTTERING HERE
EVERY SUMMER FOR THE PAST 40 YEARS
TO SELL HER HOME-CURED HERRING--
FINNISH COMFORT FOOD AT ITS BEST.
THIS JUST IS SPECTACULAR.
SOFT, DELECTABLE, NOT FISHY IN THE LEAST.
AND HER SALMON CAKES ARE TO DIE FOR.
OH, MY GOD.
SO IS THE SALMIAKKI, BLACK LICORICE
MADE WITH COPIOUS AMOUNTS OF AMMONIUM CHLORIDE.
LOVE IT. BECAUSE IT'S NOT ONE NOTE.
LICORICE IS TOO SWEET. IT'S JUST ONE NOTE.
THIS IS VERY SOPHISTICATED.
I KNOW. IT'S FINNISH.
(chuckles)
(chuckles)
THEY EVEN MAKE ICE CREAM FROM THE STUFF.
THE SECRET TO THE INNER BEAUTY
OF THE WOMEN OF FINLAND--
SALT LICORICE.
THE FINNS I'VE MET HAVE WARM HEARTS
AND WRY SENSES OF HUMOR LURKING JUST BENEATH
THOSE STRONG, SILENT EXTERIORS.
THESE ARE MAGIC PEAS.
THAT'S WHY IN FINLAND, WE HAVE VERY BEAUTIFUL WOMANS
AND VERY STRONG AND HANDSOME MAN.
THESE ARE MAGIC? AND WHERE ARE--
WHERE DO YOU FIND THE HANDSOME MEN?
SEE WHAT I MEAN?
JUST A SHORT DRIVE ACROSS TOWN
IS THE OTHER POPULAR HELSINKI MARKET,
THE HAKANIEMI KAUPPAHALLI.
CONSTRUCTED IN 1914,
THIS WAS THE WORKING MAN'S MARKET,
A ONE-STOP SHOP HOUSING SHRIMP, SALMON,
PICKLED HERRING, THE WORKS.
TARIA HILTONIN HAS BEEN WORKING THIS FISH COUNTER FOR YEARS.
WHAT SHOULD I TRY FIRST?
SHE ENCOURAGES ME TO TRY THE LAMPREYS,
A BOTTOM-DWELLING COUSIN OF THE EEL
THAT USES A ROW OF SERRATED TEETH TO BITE
AND THEN SUCK THE BLOOD OF ITS HOSTS.
YEAH. YEAH.
THERE ARE ONLY A HANDFUL OF COUNTRIES ON EARTH
THAT EAT LAMPREYS,
BUT THEY'VE SOMEHOW ENDURED HERE,
SALT-PICKLED AND SERVED WHOLE.
IN FINLAND, IF YOU'RE A REAL MAN,
YOU ALWAYS START IT WITH THE HEAD.
DEEP BREATH.
DEEP BREATH.
YEAH, THERE IS THE HEAD.
YES.
(laughs)
OH!
YOU TAKE ONE BITE OF THAT HEAD, AND EVERYTHING IS FINE,
YEAH.
YEAH. YEAH.
AND IT IS LIKE--
IT'S LIKE BITING A TINY, LITTLE RUBBER ERASER DONUT.
SAY, THAT WAS SOME GOOD LAMPREY.
(laughs) SO NOW IT'S OVER.
BUT HER STOCK IN TRADE IS SELLING
BEAUTIFUL SMOKED SALMON AND A DOZEN VARIETIES
OF HERRING FROM THE BASIC TO BIZARRE.
THERE IS SOME HONEY AND TAR.
YOU KNOW SOMETHING? I LOVE TAR IN MY FISH.
YEAH.
FROM THE TASTE OF IT, YOU REALLY MEANT TAR.
BECAUSE THAT SMELLS LIKE SOMETHING YOU SCRAPE
YEAH, YEAH.
YEAH, IT IS.
TAR IS A COMMON SEASONING IN FINNISH COOKING.
YOU CAN EVEN BUY IT IN A SPRAY BOTTLE.
YEP.
EVEN ON YOU. (laughs)
EVEN ON ME. (imitates spray bottle)
IT'S ONE OF MY FINER MOMENTS, A ROMANCE FUELLED
BY PICKLED HERRING AND CURED FISH EGGS.
NICE JEWISH BOY FROM NEW YORK LOVES SMOKED FISH,
LANDS IN FINLAND, FALLS IN LOVE.
AH! (laughs)
TO YOU. THE FISH?
OH, THE FISH IS NOT IMPORTANT AT ALL.
FISH ARE A FAVORITE FOR SOME ROWDY GUESTS
FEET ARE OKAY.
I DON'T WANT TO SEE ELBOWS ON THE TABLE, THOUGH.
AND LATER, WARNING-- THE FORAGED FOOD
I'M ABOUT TO EAT CAN BE HAZARDOUS TO MY HEALTH.
MM-HMM.
THIS IS LAPLAND, NORTHEASTERN FINLAND,
NEAR THE TOWN OF KUUSAMO.
THEY REALLY CAN SEE RUSSIA FROM THEIR BACKYARD.
IN FACT, THIS RURAL AREA HAS BEEN ANNEXED BY RUSSIA
A COUPLE OF TIMES IN THE PAST FEW CENTURIES.
THE REGION IS HOME TO ONE OF THE WORLD'S
LARGEST POPULATIONS OF EURASIAN BROWN BEARS,
AND I'M LOOKING TO SEE A FEW OF THEM TODAY.
YOU'RE EYEBALLING ME. YOU'RE EYEBALLING ME.
LUCKY FOR ME, I HAVE A LUNCH OFFER
FROM THE PALLISARI FAMILY
TO HEAR THEIR TALL TALES OF HUNTING THESE ANIMALS...
CAN I SEE THE BEAR SKULL?
AND TO SHARE A HEARTY MEAL OF BEAR MEAT.
BEARS ARE PRIZED FOR THEIR SKINS, MEAT, AND TROPHY VALUE,
BUT THEY'RE ELUSIVE IN THE FOREST,
HARD TO CAPTURE, AND DANGEROUS WHEN WOUNDED.
WHEN YOU HOLD IT LIKE THIS
AND YOU SEE HOW POWERFUL THIS ANIMAL'S JAWS ARE,
YEAH.
KALCO PALLISARI AND HIS WIFE BERET RAISE HUNTING DOGS,
AND HE'S BAGGED A COUPLE OF BEARS OVER THE YEARS.
ABOUT 60% OF THE BEAR IS EDIBLE MEAT.
PALLISARI'S PAL RISTO PITKENIN USES
AN INSANELY COMPLEX AND SOPHISTICATED RECIPE--
TENDERIZE, SALT, AND FRY
IN A BIG SIZZLING PUDDLE OF BUTTER.
BEAR MEAT IS RESERVED FOR SPECIAL OCCASIONS
THIS IS THE BEAR.
THIS CUT IS FROM THE RUMP OF A YOUNG 80-POUND BEAR.
FINLAND HAS A LARGE ENOUGH BROWN BEAR POPULATION THAT
A SHORT, TIGHTLY CONTROLLED HUNTING SEASON IS ALLOWED.
SMELLS FAINTLY OF PORK.
WOW. IT'S DELICIOUS.
IT TASTES KIND OF LIKE BEEF THAT'S JUST TURNED A LITTLE BIT.
IT'S JUST METALLIC AND GAMEY ENOUGH
TO LET YOU KNOW YOU'RE NOT EATING BEEF.
THAT'S GOOD BEAR.
ANIMALS TASTE DIFFERENT DEPENDING ON WHAT THEY EAT.
THESE BEARS ROAM THE FORESTS AND LAKE AREAS
FEASTING ON FISH, VEGETATION, AND...
OH...
NOW WE'RE GETTING DOWN TO IT 'CAUSE THESE--
THESE BEARS ARE EATING NICE REINDEER.
WHICH MAKES FINNISH BEARS TASTIER THAN OTHERS I'VE TRIED.
VERY NICE WORK WITH THE COOKING.
VERY NICE WORK WITH THE SHOOTING.
FOR THIS GROUP, HUNTING IS A SPORT,
BUT THERE'S A RESPECT BETWEEN MAN AND BEAST.
BUT ABOUT AN HOUR SOUTH ARE A COUPLE OF GUYS
WHO LOVE THEIR BEARS LIKE FAMILY
AND SPEND THEIR DAYS RAISING AND FEEDING
HALF A DOZEN ENORMOUS BROWN BEARS,
ALONG WITH WOLVERINES, LYNX, AND OTHER ANIMALS
AT THE LARGE CARNIVORE CENTER.
PASI JANTTI AND SULO KARJALAINEN
STARTED OFF ALMOST 20 YEARS AGO
BY ADOPTING AN ORPHANED BEAR CUB,
THEN ANOTHER, THEN ANOTHER.
(Andrew) WHEN HE PUTS HIS FACE BY ME,
CAN I GIVE HIM A LITTLE HELLO?
PROBABLY NOT A GOOD IDEA.
IF IT'S NOT AN AUTOMATIC "YES," WE JUST DON'T DO IT.
YES.
HE'S UNPREDICTABLE AND INTIMIDATING,
ABOUT 800 POUNDS AND 12 FEET TALL
STANDING UP ON HIS HIND LEGS.
PASI AND SULO CREATED THIS LARGE CARNIVORE CENTER
BECAUSE THEY HATED TO SEE SUCH MAJESTIC CREATURES
FALL PREY TO HUNTERS.
VISITORS ARE NOT ALLOWED INSIDE THE FENCE,
BUT THEY'VE INVITED ME INSIDE FOR BRUNCH.
I'M HOPING THIS GUY KNOWS THAT MEANS
I'M JOINING THEM FOR BRUNCH, NOT AS BRUNCH.
THERE YOU GO. (laughs)
OH, YES.
NO, NO.
HE SAYS WHY CAN'T HE HAVE MORE BACON?
I'M A BEAR WHISPERER.
THIS IS JUUSO. HE WAS BORN AND RAISED HERE.
YES.
WHICH IS TOTALLY, TOTALLY OKAY WITH ME
AS LONG AS I'M NOT IN THEM.
JUUSO JUST CAN'T GET ENOUGH OF ME.
YES, YES.
YEAH.
OH, YEAH. YEAH.
BUT THERE ARE BETTER THINGS FOR THESE LUCKY BEARS TO EAT.
EVERY DAY, THE URSINE RESIDENTS OF THIS CENTER
ENJOY A FEAST FIT FOR ROYALTY.
I KID YOU NOT,
IT'S BIZARRE FOODS FOR BEARS.
WHEN YOU MAKE THE FOOD TO ROYALTIES,
VERY PRETTY. ABSOLUTELY.
AND THE COLORS MUST BE RIGHT.
BUILT ON A BASE OF WHOLE SALMON HEADS SPLIT OPEN,
THEY SLATHER ON THE HONEY, ADD STRAWBERRIES AND APPLES
AND TOP IT ALL OFF WITH PLENTY OF WHIPPED CREAM.
IT'S THE NEW NORDIC CUISINE.
THEY TAKE THIS ROYALTY THING SERIOUSLY.
YES.
THREE RED COLORS AND THREE GREEN.
NOBODY IS DOING BEAR CUISINE, CUISINE FOR BEARS,
NOT OF BEARS.
HE SAYS JUUSO DEVOURS ABOUT 20 KILOS OF FOOD A DAY.
THAT'S 44 POUNDS.
COME AND GET IT.
JUUSO. COME HERE, BUDDY. (kisses)
FEET ARE OKAY.
I DON'T WANT TO SEE ELBOWS ON THE TABLE, THOUGH.
OOP, OOP, OOP, OOP, OOP.
THEY LOVE THE WHIPPED CREAM.
DESPITE THE LEVITY,
SULO AND PASI ARE DEAD SERIOUS ABOUT CARING FOR THESE ANIMALS
WHO ONCE ROAMED AND RULED THE FORESTS HERE
THERE YOU GO, BUDDY.
YEAH.
BUT THEY ARE HUGE,
ESPECIALLY UP CLOSE AND PERSONAL.
WELL, I'LL TELL YOU,
THIS HAS BEEN A VERY SUCCESSFUL BUFFET BREAKFAST.
THE CLIENTS HAVE EATEN EVERYTHING.
I THINK THE CHEFS ARE HAPPY WITH THEIR PRESENTATION WORK.
AND YOU GOT TO LOVE A COUNTRY
WHERE BEARS ARE FED LIKE PEOPLE
AND PEOPLE EAT LIKE THIS.
OH. (coughs) THAT'S TERRIBLE.
AND GRANDMAS STILL LIKE
A NICE SLICE OF SEAL THAT COMES WITH A SURPRISE.
I WONDER WHAT THAT IS AND WHERE IT CAME FROM.
EVEN THOUGH FINLAND IS ONE OF THE MOST
TECHNOLOGICALLY ADVANCED COUNTRIES IN THE WORLD,
THERE ARE STILL MANY PLACES HERE
THAT ARE BARELY TOUCHED BY THE 21st
OR THE 20th CENTURY,
LIKE THE TINY ISLAND OF HAILUOTO,
POPULATION 1,003.
IT SITS IN THE GULF OF BOTHNIA,
34 MILES FROM THE CITY OF OULU, FINLAND'S NORTHERNMOST PORT.
(ship's whistle blows)
IN SUMMER, YOU CAN TAKE A FERRY TO HAILUOTO.
IN WINTER, THIS PART OF THE GULF FREEZES,
SO YOU WOULD HAVE TO DRIVE ACROSS THE ICE.
VERY FEW VENTURE TO HAILUOTO AFTER THE FERRY SEASON.
BUT SOME PEOPLE,
LIKE 76-YEAR-OLD AILA RANTA SUOMALA,
ALMOST NEVER LEAVE THIS LITTLE ISLAND,
124 MILES OF OLD-FASHIONED RURAL LIFE.
TODAY, AILA AND HER FRIENDS
RAIYA YOLA AND TOOLA FAGERHOM,
ARE TREATING ME TO A TRADITIONAL ISLAND SUPPER.
OF COURSE, IT'S GOT HERRING AND SALMON
AND A GLOBALLY CONTROVERSIAL FOOD
THAT IN FINLAND IS JUST ANOTHER OLD-SCHOOL
CENTER-OF-THE-PLATE PROTEIN, SEAL MEAT.
LUNCH JUST GOT A LOT MORE INTERESTING.
LIVING ON A SMALL ISLAND ALL HER LIFE,
THE WIDOW OF A CUTTER BOAT CAPTAIN,
AILA KNOWS WHAT TO DO WITH ALL PARTS OF THE CATCH.
(speaking Finnish)
AND SHE'S BESTIES WITH THE GUYS
AT THE FISH WAREHOUSE NEAR THE DOCKS.
WHEN A FISH LIKE THIS COMES IN,
IT'S A BIG DEAL.
THE PRIME CUTS OF SALMON BRING A HEFTY PRICE AT MARKET,
BUT THE GUYS ARE HAPPY TO GIVE AILA
THE CHEAP LEFTOVERS,
LIKE THE HEAD AND BONES, RATHER THAN THROW THEM OUT...
WHICH IS NOT TO SAY
THERE ISN'T SOME COMPETITION FOR THOSE PARTS.
(laughs) OH, MY GOSH.
YEAH, WE'D BETTER PROTECT THE LUNCH.
(laughs)
WE'LL BE COOKING IN A 200-YEAR-OLD HOUSE
(speaking Finnish)
IT'S A DESIGNATED HISTORICAL SITE.
(speaking Finnish)
SOUP IS THE FIRST ORDER OF BUSINESS.
I'M ON POTATO DUTY.
FINLAND HAS SOME OF THE MOST DELICIOUS SPUDS
I'VE EVER TASTED.
(speaking Finnish)
I THINK SHE'S TELLING ME USE OLD POTATOES.
(speaking Finnish)
THEY HAVE THEIR OWN DIALECT HERE ON HAILUOTO.
(speaking Finnish)
AND HER COOKING TECHNIQUES HAVE BEEN PASSED DOWN
THROUGH GENERATIONS OF FINNISH MOTHERS.
AILA TAUGHT HER OWN TWO DAUGHTERS
AND WORKED IN RESTAURANT KITCHENS
OFF AND ON UNTIL SHE RETIRED.
THERE'S THE RIGHT AMOUNT OF FIN,
THERE'S THE RIGHT AMOUNT OF BELLY.
BUT SOUP'S NOT ALL WE'RE EATING.
THERE'S ALSO THE SEAL.
THE FINNS RARELY HUNT SEAL ANYMORE,
BUT SOMETIMES, SEALS GET TANGLED
IN THE FISHING NETS AND HAVE TO BE SHOT.
AILA REMEMBERS WHEN EATING SEAL WAS COMMON HERE.
SHE'S GOT TWO DIFFERENT PREPARATIONS.
THE OLD-SCHOOL--
BASICALLY COOKED TO DEATH AND PLOPPED IN THE OVEN--
AND NEW AGE--
JUST PAN-FRIED IN A LITTLE BIT OF BUTTER.
I'M VERY, VERY EXCITED.
HER FISHERMEN ANCESTORS USED TO BOIL SEAL AT SEA
OR ON THE SHORELINE,
SO SHE CARRIES ON THEIR TRADITION
OF EATING IT WITH THE FINGERS AND NOTHING ELSE.
DO WE EAT THIS WITH THE LINGONBERRIES? NO?
NOTHING? AU NATUREL?
YOU KNOW, SOMETIMES WITH CERTAIN FOODS,
YOU CAN TASTE THE HISTORY OF A CULTURE IN ONE BITE.
IT'S PRETTY DARN GOOD THAT WAY.
YEAH.
CLAMS AND SEAFOOD AND THEN COOKED FOREVER.
BUT NOT COOKED ENOUGH TO SOFTEN THIS SURPRISE.
(speaking Finnish)
OH, IT'S A HARPOON?
YOU JUST HAVE TO BE VERY, VERY CAREFUL
WHEN YOU'RE EATING YOUR SEAL.
I BITE MORE GINGERLY INTO THE BUTTER-FRIED SEAL FILLET.
THESE SEALS FEED ON WILD OCEAN SALMON,
WHICH MAKES THEM TASTE EVEN BETTER.
AS YOU PUSH THE FLAVOR THROUGH YOUR NOSE
AND AS YOU BEGIN TO CHEW IT,
YOU SENSE THAT THIS ANIMAL FED ON SOMETHING IN SALTWATER.
MMM.
I THINK THIS IS BETTER THAN A T-BONE STEAK.
I THINK YOU MIGHT BE RIGHT.
AND EVERYONE KNOWS SEAL STEAK
CALLS FOR A SOUR MILK CHASER.
THEN HER HOMEMADE BROWN BREAD,
SLATHERED WITH BUTTER AND HERRING.
CURING HERRING IS A TIME-CONSUMING
2-STAGE PROCESS.
YEAH.
OLD-SCHOOL, BABY.
NOTHING COMPLEX GOING ON HERE.
JUST REALLY NICE FISH BROTH,
BEAUTIFUL POACHED SALMON,
POTATOES, ONIONS, SALT AND PEPPER.
AILA LIKES THE CHEEKS...
(speaking Finnish)
BUT OFFERS ME THE EYEBALL.
YOU GOT TO PEEL AWAY THE CORNEA AND SOCKET SHEATHING.
IF YOU LIKE BONE MARROW
AND YOU HAVEN'T EATEN THE EYES ON LARGER FISH,
YOU'RE REALLY MISSING OUT BECAUSE IT WILL BE EXACTLY
WHAT YOU LOVE ABOUT BONE MARROW--
GELATINOUS, THE INTENSE FLAVOR OF THE ANIMAL ITSELF.
MMM.
AILA'S GLAD TO SHARE HER TRADITIONS
AND HER LITTLE ISLAND.
(speaking Finnish)
YOU CAN LIVE IN THE MIDDLE OF THE SEA
ABSOLUTELY.
BUT SHE'S JUST AS HAPPY TO SHOO US BACK
TO WHAT SHE CALLS "THE BIG WORLD."
WE DID COME FROM THE BIG WORLD.
(speaking Finnish, laughs)
AILA DOESN'T SUSPECT THAT THE BIG WORLD
IS ACTUALLY LOOKING TO LITTLE FINLAND
AS A CULINARY BEACON FOR FOOD
THAT STARTS HERE IN THE FIELDS.
RIGHT.
SO HE'S MY DARLING.
AND FINNS WHO USE A SAUNA
FOR ROASTING FISH, CHEESE, AND ME.
THE FAR NORTHERN REACHES OF FINLAND
ARE HOME TO TWO KEY DEMOGRAPHICS--
FRIENDLY, UNASSUMING, HOSPITABLE FINNS
AND REINDEER, HUNDREDS OF THOUSANDS OF REINDEER.
FOR NEARLY 4,000 YEARS, THE INDIGENOUS SAMI PEOPLE
HERDED REINDEER IN THE LAPLAND REGION,
RELYING ON THEM FOR MEAT,
TRANSPORTATION, SHELTER, CLOTHING,
AND THIS, FRESH MILK.
AND IF I WANT TO EAT TODAY, I'M GOING TO HAVE TO DO
MY BEST REINDEER MILKMAID IMPRESSION.
(laughs)
MY HOST IS SATU PALOSAARI.
SHE OWNS THIS REINDEER FARM WITH HER HUSBAND MICHAEL
AND THEIR FOUR CHILDREN.
THERE'S A LARGER HERD OF THOUSANDS OF REINDEER
HERE ON THE FARM, BUT THESE ARE THE GUYS
THE PALOSAARIS CONSIDER PART OF THE FAMILY.
THIS ONE IS CALLED LUMIPALLO.
SNOWBALL?
YEAH. HE'S MY SPECIAL REINDEER.
WHEN WE GO DRIVING THE SLED, HE FOLLOWS MY ORDERS,
SO I CAN GO ANYWHERE WITH HIM.
SATU AND HER HUSBAND MICHAEL TOOK OVER THE FARM
FROM HER FATHER RAYNO BACK IN 2009.
AND EVERYTHING SHE KNOWS, SHE LEARNED FROM HIM...
OKAY, ANDREW, IT'S YOUR TURN.
INCLUDING THIS LITTLE TIDBIT--
NOTHING HELPS A REINDEER RELAX DURING MILKING
LIKE A LITTLE SINGING.
♪ OH, THIS IS LOTS OF FUN ♪
♪ BUT IT GOES VERY SLOWLY ♪
♪ YOU HAVE TO HAVE SOME PATIENCE ♪
(laughs)
MILKING REINDEER IS SLOW-GOING, BUT THE YIELD
IS ONE OF THE PALOSAARIS' BEST MONEYMAKERS.
HOW MUCH DOES A LITER GO FOR ON THE MARKET?
ABOUT 120 EUROS.
THAT'S EXPENSIVE.
THAT'S ABOUT 150, 160 BUCKS...
A LITER.
REINDEER MILK IS EXTREMELY LOW IN LACTOSE
AND CONTAINS SIX TIMES AS MUCH FAT AS COW'S MILK.
YEAH.
MM-HMM.
MM.
IT STICKS IN YOUR MOUTH.
IT DOES STICK IN YOUR MOUTH.
THAT'S A VERY INTERESTING TEXTURE.
THE FAMILY ALSO DOES A BRISK BUSINESS BUTCHERING
AND SELLING REINDEER MEAT FOR LOCAL SUPPLIERS,
AND RECENTLY, MORE HIGH-END RESTAURANTS.
REINDEER MEAT IS LEAN WITH A LOT OF IRON AND PROTEIN.
TODAY, THE PALOSAARIS ARE COOKING UP A FEAST
OF REINDEER PARTS FOR THE WHOLE FAMILY--
LIVER, TOP ROUND, AND FIRST UP,
THE FRESHLY PEELED REINDEER TONGUE.
OH, THE TONGUE IS SO DELICIOUS.
THEY TASTE OF WHAT THEY'VE BEEN EATING.
SO THEY'RE EATING THE BERRIES AND THE LICHEN
MMM.
I'VE BEEN LOOKING FORWARD TO THE GRILLED
REINDEER LIVER AND ONIONS.
THIS IS JUST DELICATE AND LIGHT
AND MINERAL-Y AND NICKEL-Y.
MMM.
EVERYTHING TASTES BETTER IN A SETTING THIS BEAUTIFUL.
THE MOST INSANE-TASTING POTATOES OF ALL TIME.
THE LAST CUT-- SAUTéED REINDEER MEDALLIONS
SLICED FROM THE LEG.
OH, WOW, THAT IS A TREAT. THAT'S SPECTACULAR.
IT'S SO MILD. IT'S SO ELEGANT.
IT'S NOT GAMEY. IT'S MUCH BETTER THAN BEEF.
OH, MY GOODNESS!
IT'S EXACTLY THE KIND OF HOMEGROWN FOODSTUFF
BEING REIMAGINED BY FAMOUS FINNISH CHEFS,
LIKE HANS VALIMAKI,
A PIONEER OF THE NEW NORDIC COOKING IN HELSINKI.
ONE MENU ITEM HE LOVES TO SERVE IS REINDEER TARTARE.
MM-HMM.
NO.
YOU KNOW, OR HEMOGLOBIN-Y LIKE A LOT OF BEEF CAN.
IT TASTES LIKE FINLAND. WOW!
A HALLMARK OF NEW NORDIC COOKING
IS COMBINING FOODS THAT INTERACT IN NATURE,
LIKE SERVING REINDEER WITH THE MOSS
IT EATS IN THE FIELDS.
THAT'S RIGHT, WILD MOSS.
IT'S GOT A VERY SORT OF GRASSY,
ALMOST POTATO-Y SORT OF FLAVOR.
THAT'S REALLY GOOD.
HE TRANSFORMS SIMPLE NATIVE INGREDIENTS
INTO INVENTIVE NUANCED CUISINE,
EARNING HIS CHEZ DOMINIQUE RESTAURANT
TWO MICHELIN STARS.
CHEF VALIMAKI PAYS FORAGERS TO GATHER FRESH HERBS,
MOSS, AND SOMETHING MUCH MORE DARING.
THESE MUSHROOMS ARE HIGHLY DANGEROUS.
MM-HMM.
EATING RAW FALSE MORELS CAN DO SERIOUS DAMAGE
TO YOUR KIDNEYS AND LIVER.
THEY HAVE TO BE COOKED AT LEAST TWICE
TO GET THE TOXINS OUT,
BUT BOILING THEM TOO MUCH BLANCHES OUT THE FLAVOR.
VALIMAKI'S ARE PERFECT.
THEY HAVE A SHARP,
ALMOST PINE CONE-Y SORT OF FLAVOR,
AND IF I DON'T DROP STONE-COLD DEAD
IN THE NEXT FIVE MINUTES, A STELLAR LITTLE MUSHROOM.
MMM.
AND POISONOUS MUSHROOMS
(coughs)
VERY BITTER, SPIT-IT-OUT BITTER.
AND NEXT, TRAPPING SOME CRITTERS
THAT CAN SLICE YOUR FINGER OFF IF YOU'RE NOT CAREFUL,
BUT THEY'RE WORTH THE TROUBLE.
AND THEN THE BEST PART, THE ENTRAILS.
THE MIDSECTION OF FINLAND HAS SO MANY LAKES,
THERE'S ALMOST MORE WATER THAN LAND.
IT'S POPULAR WITH FINNISH TOURISTS
AND A BREEDING GROUND FOR ONE OF FINLAND'S OLDEST
AND MOST DELICIOUS EXPORTS-- CRAYFISH.
LOTS OF FOLKS HERE SUPPLEMENT THEIR INCOME
BY TRAPPING AND SELLING CRAYFISH,
LIKE TERO MAROLANEN AND HIS SONS
JOHANNES AND JARKO.
TERO IS A REP FOR A BIG ELECTRONICS FIRM,
BUT HE STARTED CRAYFISHING AS A BOY
AND WANTS TO PASS TRADITION ONTO HIS SONS.
SO THEY'VE BEEN SETTING TRAPS TOGETHER ALONG THE BANKS
OF THE KEMIJOKI RIVER FOR YEARS.
TODAY, TERO IS SHOWING THE ROPES
TO HIS FRIEND'S BOY, SAKKE JUNNO.
BASICALLY, THE ONLY WAY TO DO THIS,
REALLY, THE ONLY WAY TO CRAYFISH IN ANY COUNTRY
IS TO GO WITH A KID, IT'S MUCH MORE FUN.
THIS IS THE WAY THE TRAP WORKS. IT'S VERY SIMPLE.
THIS IS RAW MOOSE.
EVEN THOUGH THESE LITTLE BUGGERS
ARE USUALLY VEGETARIANS,
MOOSE MEAT LURES THEM IN LIKE CRAZY.
THIS IS A NICE BIG,
VERY LIVELY FINNISH CRAYFISH.
FINLAND EXPORTS ALMOST ALL OF ITS CRAYFISH.
THEY'RE IN HIGH DEMAND AROUND THE WORLD.
YEAH. NOW THERE'S A HAUL.
CRAYFISH ARE TEENY FRESHWATER COUSINS OF THE LOBSTER.
THESE CLAWS ARE PRETTY FEROCIOUS,
EVEN THE LITTLE ONES. YOU DON'T WANT TO GET NICKED.
THE GUYS SET DOZENS OF TRAPS AND CHECK THEM EVERY DAY
DURING THE STRICTLY CONTROLLED SEASON.
IT'S A KEEPER.
THEY HAVE TO THROW BACK ANY THAT MEASURE
LESS THAN 10 CENTIMETERS, ABOUT 4 INCHES.
THAT WAY, THEY ONLY HARVEST MATURE ADULTS
AND LEAVE THE YOUNGER ONES TO REPRODUCE.
BACK AT THE RANCH, MAYA AND FRIENDS
ARE GETTING READY FOR OUR CRAYFISH PARTY.
BUT HERE'S THE THING,
I JUST FOUND OUT THEY DON'T EAT CRAYFISH.
THAT'S RIGHT, THESE FOLKS DON'T EAT THEIR OWN CATCH.
THE CRAYFISH BRING SUCH A HIGH PRICE,
THEY'D RATHER SELL THEM,
AND THEY'RE NOT EVEN SO SURE ABOUT HOW THEY TASTE,
SO SHE'S MADE A SALMON PIE JUST IN CASE.
BUT TODAY, LUNCH, AND OF COURSE, INSTRUCTIONS
ON HOW TO EAT THEM, ARE ON ME.
YOU GOT TO--YEAH, EXACTLY. JUST RIP THE TAIL OFF.
THAT'LL COME RIGHT OFF IF YOU CRACK THE TAIL.
AND THEN THE BEST PART OF THE WHOLE ANIMAL...
IS ALL THAT GOOD FAT.
(light laughter)
(speaking Finnish)
YOU SHOULDN'T BE VERY HUNGRY WHEN YOU START EATING THIS
BECAUSE YOU'RE GONNA STARVE
BEFORE YOU GET ANYTHING IN YOUR MOUTH.
I EAT A LOT OF CRAYFISH. THESE ARE FANTASTIC.
SO TO BE ABLE TO HAVE REALLY, REAL CRAYFISH
THAT TASTES SO BEAUTIFULLY SHELLFISHY.
AND THIS STUFF RIGHT HERE,
THE MUSTARD, THE TAMALE, THE ENTRAILS...
IS THE BEST PART.
THE LIVER OF THE RIVER.
(speaking Finnish)
NOT EVERYONE AGREES WITH ME.
THEY PREFER MAYA'S SALMON PIE.
COOKING WHAT YOU CATCH,
FORAGE OR FARM, IS A CORNERSTONE
OF THE NEW NORDIC PHILOSOPHY, AND IT'S PRACTICED
EVEN IN REMOTE CORNERS OF THE FINNISH COUNTRYSIDE.
HERE ON FINLAND'S FAR EASTERN BOARDER,
THERE'S A WORLD-CLASS CHEF, JARMO PITKANEN,
WHOSE MENU IS INSPIRED BY WHAT HE FINDS IN HIS BACKYARD,
FIRST THE PLANT.
SMALL, SMALL POTATOES.
EARTH NUTS OVER THERE.
EARTH NUTS. POTATOES.
THEY LOOK LIKE ROOSTER TESTICLES.
BUT TASTE DIVINE.
IT'S THE BEST POTATOES I'VE EVER EATEN.
I MEAN, I-- I'M STUNNED.
YOU EAT THEM AND THEY ARE JUST-- THEY'RE LIKE CANDY.
YEAH, THAT'S RIGHT.
THE SECRET-- 22-HOUR SUMMER SUNLIGHT.
CHEF PITKANEN'S STUDIO RESTAURANT TUNDRA
SERVES SMALL GROUPS BY APPOINTMENT ONLY.
THE CHEF DESIGNED
THE CUSTOM-BUILT RESTAURANT HIMSELF
UPSTAIRS FROM THE CERAMIC STUDIO
WHERE HE PERSONALLY CREATES THE DISHWARE.
EVEN THE FISH ARE FROM HIS OWN LAKE.
CHANTERELLES, POTATOES-- WHAT ELSE DO YOU NEED?
AND TODAY, THE SOUS-CHEF IS YOURS TRULY.
IT TAKES JUST A FEW MINUTES TO TORCH THE WHITEFISH,
SAUTé THE ZUCCHINI WITH CHANTERELLES AND POTATOES,
WHISK THE HOLLANDAISE, AND VOILà,
NEW NORDIC EDIBLE ART.
FANTASTIC TECHNIQUE. REALLY AMAZING.
MMM!
I CAN'T FIGURE OUT WHICH I LIKE MORE,
THE FOOD OR THE PLATES YOU SERVE IT ON.
FANTASTIC.
IF CHEF PITKANEN TURNS OLD-WORLD FINNISH FOOD
INTO INGENIOUS MODERNIST CUISINE,
YOU GOT TO SEE WHAT THE TRADITIONAL FOLKS
ARE EATING OUT HERE.
OH, THAT'S TERRIBLE!
THE AREA ALL ALONG THE BORDER WITH RUSSIA
IN THE EAST-CENTRAL REGION OF FINLAND
IS A MAJOR CENTER FOR SPORTS AND TOURISM,
WITH ENDLESS STRETCHES OF REMOTE UNTOUCHED WILDERNESS.
AND IT'S A PLENTIFUL SOURCE OF FOOD.
THIS REALLY IS THE FOREST PRIMEVAL.
I MEAN, THERE'S 6, 7 INCHES OF MOSS
AND LICHEN ON THE GROUND, TOWERING PINE TREES.
IT'S AMAZING.
HEY!
GUYS LIKE AIMO KAMARAINEN
KNOW ALL ABOUT WILD EDIBLE PLANTS UP HERE.
BIRCH BARK, GREAT FOR STARTING FIRES.
BUT IN BETWEEN THE BARK AND THE WOOD,
THERE'S A PULP.
(speaking Finnish)
YOU CAN EAT IT?
OH! (coughs)
(speaking Finnish)
THAT'S TERRIBLE!
I MUST HAVE EATEN THE WRONG PIECE.
ONLY THE THIN LINING BETWEEN THE BIRCH BARK
AND THE TRUNK IS EDIBLE.
GRASSY, KIND OF APPEALING.
IT'S LIKE BUBBLE GUM THAT'S IMPOSSIBLE TO CHEW.
AND IT'S SUPPOSED TO GIVE YOU AN ENERGY BOOST.
AIMO IS ALSO OUT HERE TO CUT JUST THE RIGHT BRANCHES
FOR SAUNA?
NO, NO, ABSOLUTELY. ABSOLUTELY.
SAUNA FUN IS LATER.
I'M ON THE HUNT FOR ONE OF FINLAND'S BEST-KEPT SECRETS--
CLOUDBERRIES, WITH AIMO'S DAUGHTER SIRPA.
NOW THERE IS QUITE MANY CLOUDBERRIES.
OH, THIS IS AWESOME.
CLOUDBERRIES THRIVE IN BOGS AND MARSHY MEADOWS
OF THE FAR NORTHERN HEMISPHERE.
NOW IS THE TIME WHEN THE KUUSAMO PEOPLE
GET, LIKE, A FEVER, WHEN THEY CAN SEE
SO MANY CLOUDBERRIES, SO THEY WANT TO GO TO THE--
RUNNING TO THE SWAMP AND PICKING UP THE BERRIES.
THE SEASON IS INCREDIBLY SHORT, AND THE BERRIES ARE DELICATE.
AND THEY'RE NOT PERFECTLY RIPE
UNTIL THEY TURN FROM RED TOWARDS YELLOW.
I'VE NEVER HEARD OF A CLOUDBERRY.
I'VE NEVER SEEN A CLOUDBERRY.
YEAH.
MIX OF MANY BERRIES.
YEAH, IT'S LIKE A CROSS BETWEEN A KIWI,
A HONEYDEW MELON, AND A CRANBERRY.
SIRPA, HER SISTER KATJA,
AND THEIR PARENTS RUN A RUSTIC RESORT
FOR NORDIC SKIERS AND HIKERS.
AIMO BUILT THE CABINS HIMSELF
HERE AT THE ISOKENKAISTEN KLUBI.
HE ALSO BUILT THE KOTA, A LAPISH COOKING HUT,
WHERE THE WOMEN COOK FOR THE FAMILY AND VISITORS,
FOODS LIKE LEIPAJUUSTO, OR SQUEAKY CHEESE.
WOW, THAT IS JUST UNBELIEVABLE.
AND THE TEXTURE IS LIKE THICK MOZZARELLA.
THEIR MOM SIRKKA STILL MAKES IT
USING THE FATTIEST MILK FROM THEIR OWN COWS
WITH A FEW DROPS OF RENNET, A CURDLING AGENT.
IT'S COOKED ON A WOODEN SLAB FROM A TREE STUMP
OVER THE KOTA'S FIREPIT.
AND BECAUSE IT'S GOT SO MUCH OF THE WATER IN IT,
IT'S ACTUALLY STICKING TO THE BOARD.
IT TAKES ALMOST AN HOUR TO CARAMELIZE THE CHEESE.
YEAH.
YES, YOU CAN TURN IT LITTLE BIT,
YES, BUT KEEPING VERY NEAR THE FIRE.
LOOK AT THIS, SHE WON'T LET GO.
'CAUSE THE KID FROM THE CITY IS GONNA MESS IT UP.
LIKE FINNISH LIFE ITSELF, THE PROCESS IS BASIC,
TAKES HARD WORK, AND NO ONE COMPLAINS.
YOU GUYS ARE REALLY INTERESTED IN LEARNING
YEAH.
YES, THAT'S TRUE.
THIS IS NOT COMING SO EASY, LIKE OLD DAYS.
ABSOLUTELY.
YEAH.
YES.
NO.
THERE IS NOTHING MODERN OR STORE-BOUGHT IN THIS PLACE.
THEY CATCH FISH ON THEIR BACKYARD LAKE,
AND AIMO WHITTLES THE WOODEN NAILS
USED IN COOKING THE PERCH.
YES, YES.
ABOUT FIVE PLACES.
BUTTER AND SALT.
DON'T GO CRAZY WITH THOSE SEASONINGS.
SERIOUSLY, THE FINNS KNOW
HOW TO MAKE SIMPLE FOOD TASTE DELICIOUS,
LIKE THE GRILLED WHITEFISH
AND THESE LITTLE, TINY FISH CALLED WENDIES,
JUST LIGHTLY SALTED AND BOILED WHOLE.
AND FRESH POTATOES, OF COURSE. LOOKS NICE.
FINALLY, EVERYTHING'S READY.
SPREAD THE CLOUDBERRY JELLY AND FRESH CLOUDBERRIES
ON THE SQUEAKY CHEESE.
(laughs)
YES.
GIANT GRILLED CHEESE CURD PANCAKE WITH CLOUDBERRIES--
NEED I SAY MORE? I MEAN, THIS IS JUST AWESOME.
THE WHITEFISH IS MILD AND DELICIOUS.
FRESH, LIGHT, AND COOKED OVER HIGH HEAT,
SO THE FILLET JUST COMES RIGHT AWAY FROM THE BONE.
AND THE LITTLE BOILED WENDIES HAVE A SWEET SURPRISE.
THAT FISH, TEENY,
HAS SO MUCH FLAVOR FROM THE ROE THAT'S INSIDE.
FINNS LOVE WENDIES EVEN MORE SO IN SUMMER
WITH THE FISH'S EGG SACS STILL INTACT.
I KNOW JUST HOW THESE BOILED FISH FEEL
AFTER GETTING INTO THE FAMILY SAUNA.
THERE ARE OVER TWO MILLION SAUNAS IN FINLAND,
AN AVERAGE OF ONE PER HOUSEHOLD.
THIS ONE IS AN OLD-FASHIONED SMOKE SAUNA
BUILT WITHOUT A CHIMNEY, SO THE SMOKE FILLS THE ROOM.
I'M GONNA SMELL LIKE A HAMBURGER.
AND REMEMBER THOSE BIRCH SWITCHES
WE COLLECTED EARLIER?
THEY'RE SOAKED IN WATER AND USED TO INVIGORATE
AND COOL THE SKIN,
ANOTHER TRADITION THIS FAMILY IS WORKING HARD TO PRESERVE.
(Andrew) I JUST THINK IT'S SO MAGICAL
HOW INTO THE LOCAL CULTURAL WAYS OF DOING THINGS.
EVERYBODY SEEMS TO BE REALLY HELL-BENT
ON PRESERVING THAT AND NOT LOSING IT.
MAINTAINING CUSTOMS AS FINNS HAVE FOR CENTURIES.
FROM GRANDMOTHERS COOKING SEAL
THE WAY FISHERMEN HAVE FOR GENERATIONS
TO FARMERS DEVOTED TO RAISING REINDEER
IN BUCOLIC SETTINGS
OR ADOPTING WILD ANIMALS AND TREATING THEM LIKE FAMILY
AND NEW NORDIC CHEFS
INSPIRING OTHERS AROUND THE WORLD WITH
THEIR INTELLIGENT REINVENTIONS OF NATIVE FINNISH FOODS
TO THE WARMTH AND HUMOR OF A PEOPLE
USUALLY STEREOTYPED AS SOMBER AND RESERVED,
MUCH OF FINNISH CUISINE IS AWE-INSPIRING.
YOU CAN ALSO MUNCH A LAMPREY, SPRAY ON SOME TAR,
OR SNACK ON A LITTLE BLOOD BROWNIE,
BUT JUST REMEMBER, IF IT LOOKS GOOD, EAT IT.