Nordic Food Lab Radio
NFLRNordic Food Lab Radio charts the influences behind the lab's work to investigate the edible potential of the Nordic region. Conversations, questions, and stories from the lab explore the role of taste in food diversity, ecology, sensory perception, and identity. We strive to bring you sound-rich stories that take you out to learn in the field and then combine those ideas in the kitchen. Featuring ... more
| Publishes | Twice monthly | Episodes | 18 | Founded | 11 years ago |
|---|---|---|---|---|---|
| Categories | ArtsScienceFoodNatural Sciences | ||||
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Latest Episodes
Ruminants chewing and re-chewing their cud has shaped human civilization. By grace of their unique four-chambered stomach and its microbiome, plant material indigestible to humans is transformed into food for the animal—and by extension, for others. ... more
In this episode, we explore how non-human charisma colours the tension between deliciousness and conservation. Our main story takes us to the Danish island of Bornholm in the Baltic sea, the site of a troubling drama between cod, local fisherman, a l... more
The chaga mushroom (Inonotus obliquus, in latin and Báhkkečátná in Sami language) that grows on birch trees has become a trendy 'superfood' in recent years, often marketed as the mystical Siberian tonic for many ailments. But, in fact, it has also be... more
This Short features a conversation with Sami teacher Laila Spik Skaltje and producer Anna Sigrithur on her lived experience with Sami entomophagy, or the practice of eating insects. Her father taught her how to eat the larvae of the Reindeer Warble F... more
The Sami are known as the people of the Sun and Wind; named for the elements that they harness to survive and thrive in a sometimes challenging environment. Sami foods instructor Laila Spik Skaltje talks about the breads of her childhood, which her m... more
The Thoughts in the Field series has brought us all over the world. In this last installment, the lab unearths one of Mexico's most sought after delicacies – escamoles – and reflects on the methods and potential of semi-cultivation practices.
Roberto Flore and David Pedersen chat about their experiences and views on hunting. The chef and hunter talk about the perception of hunting in popular culture and describe how their work has influenced each other in the kitchen and in the forest.
Key Facts
Reviews
- Informative
This was my favorite food based podcast it has great information on indigenous foods! sadly it ended years ago. 🙁
Apple Podcasts3#Tamier#
United States8 years ago - Potential
This show definitely has potential but was disappointed how quickly it had strayed from covering the Nordic region which is what interested me about it.
Apple Podcasts2William KrystalUnited States11 years ago
Chart Rankings
How this podcast ranks in the Apple Podcasts, Spotify and YouTube charts.
Apple Podcasts | #233 |  Spain/Arts/Food |
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Audience Metrics
Listeners, social reach, demographics and more for this podcast.
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Nordic Food Lab Radio launched 11 years ago and published 18 episodes to date. You can find more information about this podcast including rankings, audience demographics and engagement in our podcast database.
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