Iceland’s gastronomy is inventive. A function of it’s extreme climate, Norse/Irish influences, rich natural resources and creative food culture. Until very recently, fishing was the primary industry, now second only to tourism. Sheep outnumber the Icelandic population. Not a single citrus fruit can be grown but root vegetables are abundant. Winters are long, dark and cold and summers are brief and cool. Here are my top tasting recommendations if you’re …
How do you like your herring? Brined, pickled, smoked? Me? I prefer mine brought to my table marinating in cream in some swanky, upper East Side restaurant. Today, these tasty little fish are processed and packed by machines, but up until fifty years ago, this arduous work was done by the hands of women…from young teens to seniors. On the docks of Siglufjörður, Iceland. From 1903 until 1969, women from …
Iceland’s thermal pools and hot springs are soul nourishing, skin rejuvenating and simply beautiful. There are many to explore in Iceland… Sky Lagoon, Secret Lagoon, Myvatn Nature Baths. Start with Blue Lagoon. After landing at Keflavik Airport, hop on a shuttle straight into the heart of Reykjavík (there are a handful of shuttle companies that depart from the arrivals area on a regular basis) and go for a stroll. It’s …