On today’s episode of THE FOOD SEEN, Gunnar Karl GÃslason explains the geothermal power of Iceland, through it’s culture and cuisine. In his cookbook, “North: The New Nordic Cuisine of Iceland”, Gunnar travels among the country’s many geysers and fjords, to find a cast of purveyors from bacalao fishermen to Artic char smokers, rÃºgbrauÃ° (rye bread) bakers to seabird egg collectors, harÃ°fiskur (fish) driers to dulse harvesters, and don’t forget the hÃ¡karl (rotten shark). When he opened Dill Restaurant (Reykjavik) in 2009, it was amid the largest universal banking collapse. That didn’t stop this viking, nor his country, from showing the world what Iceland has to offer. SkÃ¡l! This program was brought to you by Edwards VA Ham.