Food Blog of the Month: North Wild Kitchen

Each month, Mathallen focuses on a food blog that we find exciting, delicious and inspiring. The food blogger of the month will then be both a main guest and writer on our website, and will share experiences, experiences and tips from Mathallen every week in the relevant month. 

Get to know this month's food blogger better – North Wild Kitchen

Nevada Berg was born in Salt Lake City, Utah USA. After living in various cities such as London, Maputo and Rome, the journey of life took Nevada and her Norwegian husband and their son to Numedal – or “Norway’s navel” as she calls it. Saveur magazine gave her blog, North Wild Kitchen, the prestigious award "Blog of the Year 2016" and "Editor's Choice Best New Voice". Her first cookbook will be published in the fall of 2018 in eight countries, in both English, Norwegian and German. Nevada describes herself as a storyteller of traditional and modern Norwegian cuisine, based on local products and traditions that have been passed down through generations.

How long have you been a blogger?
I started North Wild Kitchen when I moved to Norway about 2 ½ years ago.

How many blog posts do you publish on average per month?
I used to try to put out a blog post once a week but have since slowed down as I have been occupied working on my cookbook and a few other projects this past year. Now, I am sharing about 2 to 3 posts per month with one of them focusing on a story. For me, it's important not only to share my journey discovering Norwegian cuisine, but also to learn and convey the stories behind the food we eat. So, I spend a lot of time documenting these stories, which might be of a local producer, an event focused around food, or people maintaining traditional methods of cooking.

What do you want with your blog?
My focus is to shed light on the Norwegian food culture by sharing stories, recipes, and the history behind the food. I highlight traditional dishes and also use Norwegian ingredients in more innovative ways. Rather than just looking outside of Norway for inspiration, I hope more Norwegians can become more aware of and excited about the ingredients, products, and dishes that exist right here in our own backyards. There are so many talented Norwegians making fantastic dishes and products based on local ingredients and their stories are paramount in sharing this exciting food culture with a larger audience. Hopefully, I can contribute in putting traditional Norwegian cuisine, or husmannskost, on the agenda internationally, which can complement the more technically advanced "Nordic cuisine". Perhaps it will even inspire people to visit Norway, join in food experiences and courses, and even start cooking at home with Norwegian dishes in mind.

What was your most popular blog post about?
To date, the most popular recipe on the blog is for knekkebrød, followed by bløtkake. Yet, the highest interest on social media is lefse. I have two short videos of local producers making kling and both have had over 1 million views. Lefse is something that really strikes a chord with people, whether it's nostalgia or a familiarity with their own country's type of flat bread.

What is your favorite dish that you make yourself, and why?
I really love making food from scratch; from curing meats like loin and pork loin to making cheeses, jams, and baked goods. I especially enjoy making homemade lompe and grilling it over the fire, so it becomes a little crispier. I fill it with whatever meats are on hand (could be lamb I roasted the day before or guitar string chicken cooked over the fire). I top it with a slaw of seasonal vegetables, wild berries, and fresh sour cream.

For me, food is a very important part of the social fabric of life; in the preparation, the cooking, and the eating. So, any meal that is hands-on and invites the children to participate, and perhaps where we can sit or stand around the bonfire is always welcome.

What is your favorite raw material, and why?
I really enjoy using ingredients from the wild. Some of my favorites include nettles, spruce tips, wild garlic, chantarelles, and all the wild berries, especially cloudberries. Not to mention the high-quality wild fish and meats one can get access to. Fishing on Hardangervidda or in nearby lakes is always a joyful experience, especially when the meal is prepared then and there after a successful catch. There are so many exciting flavors offered in nature and it's fun to use them in all sorts of creative ways.

What is your favorite restaurant, and why?
As we live relatively rural, we don't go out to eat as often as we might like. But some of my favorite restaurants are the more traditional and simple family-run eateries. When we lived in Rome, we always visited our local trattoria in Garbatella that was famous for its white ragu and cacio e pepe. Eating there felt like being in the home of the family running it. It was loud and incredibly casual with a small menu featuring what was available for that day.

I love trying new dishes and am really excited at all the talent that's popping up across Norway. Not to mention Noma, Fæviken, Maemo and the other restaurants that have been paramount in bringing Nordic and Norwegian food on the global food map. With so many food options, I need to start eating my way through more restaurants!

Can you name one of your best stories related to the blog?
I love hearing from readers that a dish or story has touched them in some way. That they feel reconnected to their Norwegian heritage and inspired to explore the cuisine more. Recently, I was contacted by an art student who wanted to make a painting based on my blackcurrant sweet buns (black currant spins) for a university project about world desserts. Based on this project, she was accepted into her BFA university programme. It's so amazing when your work touches and inspires people in different ways. It is what keeps me going!

Want to get to know Nevada and her food universe better? Visit North Wild Kitchen, and stay tuned to our website in the coming weeks for more exciting entries from Nevada!