The structure is designed to make you stop and think. And as my Russian driver informed me on the ride from the airport, it's about all a visitor like me was permitted to do. Entry to this facility is prohibited for the general public. Which only served to heighten my interest in this mysterious concrete aberration. And so during my three-week stay in Svalbard I was inspired to learn as much as I could about it. This post tells the story of what I learned about the Svalbard Global Seed Bank.
I’ve translated an excerpt from a classic Finnish cookbook - and it has given me incredible insights into rye bread.
FINALLY... the end of a busy semester - which means I have time to focus on what really matters: food!
Let’s see if I can convert you to blueberry soup. I’ve put a recipe up here. You can also read the full post about Blueberry Soup by clicking the "Read More" icon.
This one hits close to home; it's one of my all-time favourite meals. Check out the recipe here, or read more below
I'm Erik, the Burnt Chef. I'm a Finnish-born Newfoundlander living in Norway. I have a passion for cooking and a deep fascination for the culinary history of the North. Simplicity guides my cooking. Time, place, and history guide my storytelling. This is my personal blog about food.