Ep 6. The Grain Belt of the Country

In season 4 episode 6 of New Scandinavian Cooking, host Andreas Viestad heads to the grain belt of Norway to explore the versatility of grains. Andreas begins the episode by visiting a historical farmstead in Hadeland, where he learns about the importance of grain in Norwegian history and how it has been used as a staple food for generations.

Next, Andreas heads to a local bakery to see how grain is used to produce traditional Norwegian breads and pastries. He learns about the different types of grains used, including rye, spelt, and barley, and how they are milled and prepared before being baked into delicious treats.

Continuing on his journey, Andreas visits a small village in the heart of the grain belt where he meets a farmer who is passionate about preserving traditional farming methods. Andreas helps the farmer threshing the grain and understands the importance of manual labor and respect for the environment.

Andreas also visits a local distillery that produces a variety of spirits using local grains, including whisky, aquavit, and gin. He learns about the history of distillation in Norway and how the unique climate and soil of the region create the perfect conditions for producing high-quality spirits.

Finally, Andreas heads to a restaurant in Oslo that specializes in modern Scandinavian cuisine. The chef uses grains from the region to create unique and innovative dishes, including a barley salad with pickled carrots, and a dessert made with spelt, raspberries, and cream.

Throughout the episode, Andreas showcases the versatility of grains and how they have played an important role in Norwegian cuisine and culture for centuries. From bread and pastries to spirits and modern cuisine, grains are truly at the heart of the grain belt of Norway.