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From Margreth Olin, the director of Doing Good, The Angel, and Childhood, comes the documentary Songs of Earth, a close and spectacular embrace of our first love: Nature.

A classic dessert according to a recipe from Olden.

You may have heard of the parable of the Good Samaritan, a person who helps a stranger in trouble, expecting nothing in return. With the cold winters and many remote areas in Norway, getting assistance quickly can be a matter of life or death.

Dotted with coastal islands and carved with deep fjords, Møre og Romsdal county graces Norway’s central west coast where imposing mountains end in plunging waterfalls or ease into lush valleys.  

The original artwork for this year’s limited edition rosemaled ornament was painted by Judy Ritger of River Falls, WI. Learning rosemaling mainly through studies at Vesterheim Folk School in Decorah, Iowa, Judy also studied with Ragnvald Frøysadal in Norway and in the U.S.

According to godt.no, sveler were first made on board the ferry company Fjord1's routes in Møre and Romsdal in 1971. Originally, the sweet griddle cakes were made on a voluntary basis by the employees, but over the years the tradition developed into an expected service offered to the passengers. Sveler became associated with ferry rides so much, they are also referred to as fergesveler, ferry pancakes. 

Breakfast is considered an important meal of the day in Norway. A 70% majority eat a daily breakfast, and only 5% of the population report that they never eat a morning meal. According to godt.no, Norwegians eat the following foods for breakfast at least once a week:

In the Sept/October issue of Viking magazine, Emma Enebak covers the Whimsical World of Norwegian Folklore, and some of the fairy tales collected by Asbjørnsen og Moe.

Not really a cheese, and looks and tastes a bit like a caramel. What exactly is gjetost? It’s just delicious.