Lapland
2010

‘Into the Wild’ – the third Cook It Raw – took place in September 2010 and offered a full immersion into the Lappish wilderness. Nature was as an open workshop and Lapland was ‘a laptop’ – an instrument for mutual, cultural sharing whose message each participant, each member of this community, could bring back to the world.


The program
The ingredients
Meat

Reindeer
Bear
Moose
Goat
Wild mallard duck
Wild hare
Hunters seasonal collection mainly game birds etc.

Fish

White fish + roe
Vendace + roe
Arctic char
Wild salmon
Pike
Perch
Roach
Noble cray fish
King crab
Fishermans catch of the day

Foraged Berries

Blue berries
Lingon berries
Cloud berries
Buck thorns
Crowan berries
Currants
raspberries & straw berries
Juniper berries some depends if any night frosts

Vegetables

Carrots
sweeds
rutabagas
onions different varieties
Puikula potatoes
Mushrooms – Carl johans, Boletus mushrooms, ceps etc
Herbs & wild herbs & Flowers
Forest stuff such as sap, buds, moss, leaves, needles, lichen, river & lake reeds, Hays etc.
Diary:
Normal + reindeer & goats milk
Mill products
Polished rye & barley
Rye & Oat & Barley flour

Photographs: Erik Refner, Anton Sucksdorff




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