Nordic Food Communicator 2019

Goes to a person, a storyteller, a media or a concept, which communicate the joy and enhance the knowledge for Nordic food.

The Nominees are

Iceland

Gísli Matthías Auðunsson

Gísli Matt is a chef & entrepreneur and a true food promoter, born in the tiny island of Vestmannaeyjar in 1989. Gísli graduated from culinary school in Iceland with high honours in 2011. He started his own restaurant, Slippurinn, at 23 years of age along with his family back in 2012, a modern Icelandic restaurant in his hometown. Gísli later opened two more restaurants, Matur og drykkur and Skál in Reykjavík. Both restaurant are known for original and fun take of traditional Icelandic cuisine.

Gísli has been a big part of the Icelandic Slow food movement since 2012 and takes great pride in showcasing Icelandic produce and methods trough his restaurants and various pop up's around the world.

Website: www.gislimatt.is and www.slippurinn.com

Finland

Satokausikalenteri

Satokausikalenteri’s (e. “The Harvest Calendar”) mission is to increase consumption of vegetables and promote benefits of eating seasonally. Started in 2013 as a wall calendar, Satokausikalenteri has sold over 120 000 copies and grown to be one of the biggest digital communities in Finland reaching organically over 700 000 fans each month. Since 2015 Satokausikalenteri has increased numbers of vegetables sold by over 10 million kilos per year, helped introducing new varieties of domestic vegetables and been notified for its climate work with an invite to The President’s Independence Day Reception in 2018.

Website: www.satokausikalenteri.fi

Facebook: www.facebook.com/satokausikalenteri

Åland

Johan Mörn, #axgan, Silverskär

Johan Mörn is a true Åland food ambassador and an entrepreneur with amazing storytelling skills. Together with chef Viktor Eriksson he constantly lifts the bar regarding local food and together they reach new levels serving guests that visit Silverskär food determined by the season, the fish and the meat collected from nearby farms and the waters around. Johans enchanted stories always highlights the Åland food and history in a way that catches your attention. Johan has coined the concept of Axgan, which has become widely known and is commonly used locally. Silverskär consists of several islands. The visions and the concept are based on offering guests the Åland archipelago experience and the whole resort is deeply rooted in the fishing community that has flourished here for hundreds of years.

Websites: https://skordefest.ax/axganen-valjer-%20lokalproducerat/ and www.silverskar.ax

Sweden

Anette Gustawson

Anette is a communicator in time. At a time when everyone who wants to be able to communicate, the competition is hard to reach through the noise. She succeeds with her genuine way of getting even ministers to listen. She manages to get messages that change laws and guidelines, for example within the school food and that the Swedish dairy cow is not a climate threat.

Anette is a proud Swedish milk farmer with 130 organic dairy cows in a village north of Stockholm. As the city and country slide increasingly apart, it is important that those who produce the food to the table show and tell about their everyday life. The communication is via debate articles, social media, lectures in schools for consumers, politicians and with study visits and via TV. Anette communicates difficulties easy and simply.

She is a driven and courageous communicator who dares to take the debate to secure food production and future recruitment for what she describes as a fantastic profession.

Website: Billinge gård

Faroe Islands

Jóan Pauli Joensen

Dr.phil & fil. dr. Jóan Pauli Joensen was for 16 years rector of the University of the Faroe Islands where he is now a professor emeritus of ethnology and cultural history. He has furthermore been curator at the Faroese National Museum for many years.

Jóan Pauli has spent a lifetime studying and documenting the Faroese cuisine and the associated crafts in an effort to promote and preserve a unique food culture under pressure from the ready availability of imported food.

Jóan Pauli’s research led to his seminal book on faroese food cuture and traditions: “Bót og biti: Matarhald í Føroyum”, which is used today as a reference whenever faroese gastronomy is discussed. He has since authored additional books on the subject.

The waning interest in faroese cuisine has now reversed, and traditional faroese techniques and crafts, who’s preservation Jóan Pauli Joensen played a large part in, are now in use again, often in new and innovative ways.

Norway

Heidi Bjerkan and Fannremsgården

Heidi Bjerkan: The acknowledged chef Heidi Bjerkan has made it her trademark always promoting the unique taste and qualities of the commodities in her cooking and communication. At her restaurant Credo in Trondheim she has taken her passion for sustainability to a new level in her way of communicating to her guest: awareness of the close bond between the farmer, chef and consumer is for instances visualized by portrait photos of every cow she gets milk from, their name, age etc. Thanks to the close cooperation with the farmers, she received Michelin's first sustainability price in 2019.

Fannremsgården: Farmer, historian and lecturer Jon Fredrik Skauge delivers milk and dairy products to Credo restaurant. Heidi Bjekan and Jon Fredrik Skauge share joint passion for quality and tradition. On his farm in Sør-Trøndelag, located in the midst of Norway, he milks his seven cows of the traditional “Sidet Trøndercattle” . Because he van separate the milk from each cow he then has the opportunity to create products such as sour cream from each cow. Journalists from many parts of the world have in recent years taken great interest in what is happening at Fannremsgården and have visited the farm, lived on the farm, been involved in everything that is done on the farm.

Website: www.hanen.no/bedrift/528

Website: www.restaurantcredo.no/en/restaurant

Denmark

Claus Meyer

Claus Meyer is one of Denmark's most famous chefs and food communicators. For three decades he has been an inspiration for the Danish food culture and he was the ideator behind The New Nordic Kicthen manifesto. A process that resulted in a number of top chefs signing a program for the development of a new Nordic cuisine. The manifesto was a commitment to local products, sustainability, biodiversity, inclusion and health, and the aspiration was to create a brand new cuisine that would brighten the world by its deliciousness, its responsibility and its distinctive character and, eventually, be counted amongst the greatest cuisines in the world. In 2003 Claus Meyer and chef-partner René Redzepi co-founded the groundbreaking restaurant Noma.

Website: www.meyersmad.dk