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Nordic Food Lab Radio charts the influences behind the lab's work to investigate the edible potential of the Nordic region. Conversations, questions, and stories from the lab explore the rol...
Ruminants chewing and re-chewing their cud has shaped human civilization. By grace of their unique four-chambered stomach and its microbiome...
In this episode, we explore how non-human charisma colours the tension between deliciousness and conservation. Our main story takes us to th...
The chaga mushroom (Inonotus obliquus, in latin and Báhkkečátná in Sami language) that grows on birch trees has become a trendy 'superfood'...
This Short features a conversation with Sami teacher Laila Spik Skaltje and producer Anna Sigrithur on her lived experience with Sami entomo...
The Sami are known as the people of the Sun and Wind; named for the elements that they harness to survive and thrive in a sometimes challeng...
We must let them taste by
The Thoughts in the Field series has brought us all over the world. In this last installment, the lab unearths one of Mexico's most sought a...
Roberto Flore and David Pedersen chat about their experiences and views on hunting. The chef and hunter talk about the perception of hunting...
Jonas Astrup Pedersen combines three simple ingredients (flour, water, and salt) into an object of great gastronomic complexity: bread. We g...