Most seafood caught off Denmark’s coasts is enjoyed by almost anyone but Danes. Here’s how we can turn it around.
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There’s no taste like home. It’s not just the flavor. It’s everything else that surrounds a food you eat upon return to a place you call ‘home’: the helping hands in the kitchen, the familiar cooking equipment, the folks sitting around the table…
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When I arrived back in Denmark after a month away in the USA, I could only describe my kitchen in one word: cold. It had gone unused for weeks; the fridge, the pantry, and the endless stream of dishes, had dwindled to nothing…
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It’s no secret that Denmark excels at baked goods. But if you’re not a native, getting started may be confusing. I’ll share what I’ve learned, so you can whip up your first batch of Danish treats.
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“Our Abuela was one of the biggest role models for both me and my brother. She was the matriarch of our family, bringing everyone, including our father, from her native Cuba back in the 1960's…”
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The apple is the old, average standby that has been accompanying everyday lunch packets and institutional cafeteria meals since the beginning of time. But perhaps a closer look at their history and vast variety of flavor can spark a new flame.
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In honor of my first return to the States after 1.5 years of living in Denmark, I thought I’d share this—the first story I ever wrote for Heirloom Food Project. In those beginning times, this project was specifically aiming to inspire U.S. cooks to participate and take pride in our food culture. Since then, I have realized that many of us living in industrialized nations beyond the U.S. could use this inspiration, too. Enjoy :)
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Waffles? Whipped cream? Jam? …Guf?! Here’s a breakdown of the options so you can order your next frosty treat with ease.
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There’s no use getting into an argument with a Dane over which country grows the best strawberries. (It’s obviously Denmark.) I’m here to highlight why there may be truth to their claim – and if that’s not enough – why it’s worth hopping aboard the pride-wagon anyway.
Four years ago, I started Heirloom Food Project because I wanted people to feel immense pride for the foods of their culture. When people take pride in what’s growing around them, they protect it, they celebrate it, they derive great joy from eating it. It binds them to their neighbors. It connects them to their land. It offers them identity.
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