65: More Than Food, More Than Knitting

What do Norwegian food traditions and Norwegian knitting have in common? Quite a lot, as it turns out!

In this episode, Anne and Steph welcome Nevada Berg, the American-born food writer, photographer, cookbook author, and creator of North Wild Kitchen.

From traditional Norwegian recipes and foraging to the unexpected ways you can use brunost (Norwegian brown cheese), we explore the stories behind Norway's food culture and how traditions can be preserved while making room for creativity.

And, of course, we discover that food and knitting share something especially important: bringing people together, connecting generations, and keeping our heritage alive.

Explore Nevada's recipes and cookbooks:
https://northwildkitchen.com 

Read the episode transcript:
Episode 65: More Than Food, More Than Knitting

Explore Anne's Norwegian Knitting:
https://www.annesnorwegianknitting.com

Enjoy the conversation, and perhaps you'll be inspired to try something new with brown cheese!

Timestamps

00:00 Welcome to the Podcast
00:40 Meet Nevada Berg
02:45 From Utah to Norway
05:42 Numedal Food Culture
07:27 Wild Foraging Roots
11:20 Tradition Meets Modern
12:26 Regional Recipes Explained
16:31 Brunost Caramel Apples
22:45 Cookbooks for Everyone
26:31 Seasonal Stories New Book
31:15 Preorder and Future Plans
34:30 Recipe Testing Plans
35:07 Norwegian Table Themes
36:25 Wild Stew Explained
38:04 Language Name Mixups
39:19 Tradition Meets Innovation
41:19 Finding Cultural Anchors
43:25 Dream Norwegian Feast
50:18 Brown Cheese Challenge
52:50 Elk vs Elg Confusion
54:57 Final Thanks and Farewell