This week on Native, host Briana Kurtz is headed to Iceland with Judy Haubert of Saveur Magazine. Chatting about her journeys to Iceland, she kicks off the show about the typical fare of the nation, heavy in smoked and fermented items. Throughout the conversation, Judy highlights how Icelandic cuisine distinguishes itself from other nordic cuisine and how only in the last century Icelanders have started eating more and fresher fresh. A key to her initial trip to Iceland came about by way of cookbook author, Nanna RÃ¶gnvaldardÃ³ttir, who composed a great deal of traditional Icelandic recipes in English. After the break, Briana and Judy discuss the economic and political climate in Iceland and how the island has evolved as a travel and culinary destination. This program was brought to you by Edwards VA Ham.
“The chefs there have signed on with the new nordic cuisine movement, which is about sustainability, locality, and foraging.” [4:30]
“It’s been so amazing to see iceland blooming out of this major economic collapse that was so devastating.” [22:00]
—Judy Haubert on Native