WORKSHOP STARTING TODAY 2. JUNE

These are the participants this time in June 2012. One name on the list is wrong and will be  fixed soon:

Mads Hårstad Pålsrud – KhiO, Oslo

Tabea Glahs – KhiO, Oslo

Kotryna Naraskeviciute – Vilnius Art Academy

Kristiina Remmelkoor – Estonian Art Academy

Louisa Johansson – HDK, Gothenburgh

Kairit Solg – Aalto University, Helsinki

Lærke Thorst Balsev – Kolding Designskole

Lisbeth Poulsen – nominated by the Culturual Center in Nuuk for Reach project

Þorleifur Gunnar Gíslason, Iceland Academy of the Arts

Jón Helgi Hólmgeirsson, Iceland Academy of the Arts

Dóri Gíslason, KHiO Oslo

Jóhannes Þórðarson, Iceland Academy of the Arts

Lotta Kvist, HDK Gothenburgh

NEXT CIRRUS PROJECT IN HOFN IN JUNE 2012

PORTHOFN IN JUNE 2012

We will be encountering a local area in Iceland that represents edge conditions. The Hornafjördur Community includes a cross section of geography, cultural context and Nordic social conditions. It is a fundamental fish industry town. It reaches from the top of the 3^rd largest glacier in the world (Vatnajökull) containing various volcanoes and the district has very active agriculture, tourism, a small local town and fishing and fish industries. Geographically the next stop in direction South is Anctartica. The institutes in the community have looked widely for method and inspiration, like the Canadian network Economuseum, where public dissemination, production and crafts go hand in hand, to food R&D and university ethnographic and economic research. Tourism has been a growing element in the region while it still embraces its traditions and climatic and geographical particulars. This coming 2^nd of June design students and teachers from the Nordic Cirrus region will visit to evaluate the situation and evaluate coming moves for the region in terms of production, services and tourism. We did have a project there last autumn specifically looking at the food industry but this time we will look more openly and widely at potentials and how designers participate in local development. The project starts on June 2^nd, will last for a week and includes designers from very many of the design schools in the Nordic Region that are members of the Cirrus Network.

Invading Hornafjörður – Documentary

Íslendingar og þróun matvæla

Julian Cribb er sérfræðingur í miðlun vísindalegrar þekkingar og hefur skrifað mikið um fæðuöryggi heimsins sem hann segir fara dvínandi ár frá ári. Eftirspurn eftir mat á heimsvísu sé við það að verða meiri en framboð og þetta muni ágerast ár frá ári. Tvöfalda þurfi matvælaframleiðslu heimsins á næstu 50 árum og við loftslagsbreytingum verði þekking Íslendinga á búskap á erfiðum landsvæðum mikilvæg og jafnvel útflutningsafurð.

Í samtali við Fréttablaðið telur Cribb Íslendinga eiga mikil tækifæri vegna þessa.

Frétt og heimildir eru hér.

 

4TH NIGHT DINNER – DETAILS

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Lobster coctail

Lobster shells, garlic, onion, leek, canned tomatoes, tomato puré, vegegatble and chicken bouillion, lots of water, bottle of white wine, sea salt, black pepper, chili pepper, lárviðarlauf, butter and olive oil, fresh parsley, then you put a dash of vodka in a fancy glass and fill it up with lobster soup.

Spelt bread

Spelt og mixed spelt and wheat, sunflower seeds, sea salt, lyftiduft, milk or AB milk and water, boiling water, dash of lemongrass, potatoes and carrots, olive oil, salt, pepper, fresh timian

Grilled salmon

Salmon, salt, pepper, butter, mint, tomato, celery, lemon garlic

Grilled trout

Trout, salt, pepper, sliced lemon

Marinated salmon eggs

Salmon eggs, soya sauce, red wine

Sashimi salmon

Salmon, soya sauce, sesame oil, lime, chive

Lobster

Lobster, butter, salt, pepper

Sorbet ice cream no.1

Lime, sugar, hundasúra, fresh peppermint, chilli

Sorbet ice cream no.2

Lime, sugar, rhubarb, cinnamon, ginger

3RD NIGHT DINNER – DETAILS

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Moonshine from Höfn.

Moonshine, clacier water, sprite, mint, thyme,gooseberries and lemon served in small classes.

Lýsa /Whiting from Skinney/Þinganes

Marinated in Icelandic Brennivín, olive oil, soya, lemon, carlic, red pepper, Birchleafs (Betula pubescens), parsley and a bit of Common Scurvygrass Served raw on rye bread with Brennivín´s-carlisauce.

Grilled Brennivíns-Porkchops from Miðsker farm.

Marinated in Icelandic Brennivín, olive oil, soya, lemon, Birchleafs (Betula pubescens), parsley and a bit of Common Scurvygrass Served raw on rye bread with Brennivín´s-carlisauce.

Potato pankakes from Miðsker farm.

Chopped potatos, carrots, onion, flour, eggs, salt and pepper. All mixed together and fried on a pan in small flat cakes.

Potato-bacon pankakes from Miðsker farm.

Chopped potatos, bacon, carlic, onion, lemon, oliveoil, flour, eggs, chili, salt,  and pepper. All mixed together and fried on a pan in small flat cakes.

Confit d’oie smoked cooselegs from (what farm)

Spiced with Icelandic Brennivín, oliveoil, rhubarb and pepper

Grilled lamb from Smyrlabjörg

Gabbro from Horn heated in oven on max heat for 3hr. Thin slices grilled on the stone, served with red cabbace and Brennivíns-carlicsauce

Grilled pork from Miðsker farm

Gabbro from Horn heated in oven on max heat for 3hr. Thin slices grilled on the stone, served with red cabbace and Brennivíns-carlicsauce

2ND NIGHT DINNER – DETAILS

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Aphrodisiac Appetizer

Garlic roasted lobster from Skinney-Þinganes, served with bluberries and pink caviar, also from Skinney-Þinganes.

Sensual Starter 

Herring from Skinney-Þinganes, marinated with ginger, chili, lime and garlic , sautéed and served on a bed of spinach with homemade potato chips from Árnanes, topped with pink caviar.

Moaning Main Course 

Two kinds of mackerel, one prepared with blueberries and sage, from Dilksnes, and the other birch smoked, using plates from Heimamarkaðurinn.

Served  withe surrel pesto (hundasúru pestó), handpicked in the land of Dilksnes, sage potato chips along with rhubarb, white wine and mint purrée.

The Dirty Dessert 

Colostrum pudding from Árbær á Mýrum, topped with pearl sugar and vanilla Madagaskar and chocolate ice-cream from Árbær á Mýrum, served with blueberry and Brennivín sauce and Mojito sprinkles.