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New Scandinavian Cooking
Grain for Food
Season 9
Episode 909
Cereals are a staple food in Scandinavia, so Andreas visits Sokna in Eastern Norway — one of the few places in the country where farmers are able to grow wheat, barley and rye. Andreas makes sourdough bread with homemade butter and baked pigeon. Like most Scandinavians, he uses cereals to make a porridge that, like risotto, is cooked with vegetable stock and duck breast.
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26:21
Andreas visits Geitmyra Farm, the site of his new food culture center for kids.
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26:33
Andreas Viestad travels to Vestfold in Southern Norway during the brisling sardine season.
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26:32
Host Andreas Viestad explores the rugged coastline of Vesterålen in Northern Norway.
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26:32
Host Andreas Viestad visits Hardanger, the “apple orchard” of Western Norway.
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26:32
Host Andreas Viestad cooks with one of the most loved Norwegian ingredients — the potato.
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26:32
Host Andreas Viestad ventures to the tallest mountain in Norway: Galdøpiggen.
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26:32
Visit sights along the Telemark canal, which unites Norway's coast and mountains.