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Author Archives: porthofn
CIRRUS DESIGNERS VISITING THE LOCATION
Intensive conversation going on about the conditions in Höfn and surrounding area, wondering development and possibilities.
We have Nordic Cirrus students visiting the area, meeting agitators, agriculture, local industry and fisheries and learning about innovation and development.
WORKSHOP STARTING TODAY 2. JUNE
These are the participants this time in June 2012. Here is a photo gallery from the works.
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
Snorri Eldjárn Snorrason, 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 3rd 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 2nd 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 2nd, 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
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
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
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.
porthofn 