Norway Women Bring Seaweed to Culinary Heights in Europe

Lofoten Seaweed co-founder Angelita Eriksen picks kelp from the icy Norwegian waters. Olivier MORIN / AFP
Lofoten Seaweed co-founder Angelita Eriksen picks kelp from the icy Norwegian waters. Olivier MORIN / AFP
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Norway Women Bring Seaweed to Culinary Heights in Europe

Lofoten Seaweed co-founder Angelita Eriksen picks kelp from the icy Norwegian waters. Olivier MORIN / AFP
Lofoten Seaweed co-founder Angelita Eriksen picks kelp from the icy Norwegian waters. Olivier MORIN / AFP

In the glacial waters of the Lofoten archipelago in Norway's far north, Angelita Eriksen uses a knife to cut a handful of seaweed that will soon end up in a fancy European eatery.
"We have the cleanest and clearest waters in the world. We're very lucky that we have this really important resource growing right outside our doorstep," Eriksen told AFP in a cabin on the shores of the northern Atlantic Ocean where the seaweed is laid out to dry.
"We want to show that to the world."
The daughter of a Norwegian fisherman, Eriksen joined forces with New Zealand-born Tamara Singer, whose Japanese mother served seaweed with almost every meal, to start the company Lofoten Seaweed -- specializing in harvesting and preparing seaweed for the food industry.
With the help of six others, they hand-pick 11 tons of seaweed a year, the snow-capped mountains plummeting into the sea behind them in a dramatic tableau.
It's a demanding and "physical job", said Eriksen.
The peak season runs from late April until June, but "we harvest the dulse, the nori and the sea truffle in the winter and fall".
"It can be quite cold, as we can stay out for about an hour along the shore", with lower legs and hands submerged in the chilly water.
By "late May, I'm actually sweating in my suit".
One time, she said, "I took my glove off and the steam was just rising up".
"It's physically hard but at the same time it's very meditative, or therapeutic in a way, to harvest," she says.
'Delicate'
Truffle seaweed, winged kelp, nori, dulse, sugar kelp, oarweed kelp: the pair focus on about 10 types of seaweed, long eaten in Japan and increasingly popular in Europe for their nutritional qualities.
The seaweed is sold locally or shipped to gourmet restaurants in Norway and the rest of Europe.
The two women organize workshops to teach chefs about the different varieties and the qualities of each type.
"Seaweeds are like vegetables, they have their own texture, taste and colors," says Singer.
She said it was a "huge surprise" how many European chefs had little or no knowledge of the different flavors and ways of preparing seaweed.
The duo have worked with Japanese chefs "who know exactly what to do, you don't have to tell them anything".
"It's just so natural for them. It's like giving a piece of fish to a North Norwegian," says Singer.
Some 20 kilometers (12 miles) away, chef Josh Wing has been serving the pair's products in his high-end restaurant Hattvika Lodge for about five years.
He is well versed and does not need to take part in their workshops anymore.
Wing is particularly fond of the dulse, a "very delicate purple seaweed", which he serves with local fish dishes or bread.
It "can provide a physical texture in a dish that you can't get from other products", he tells AFP.
To ensure that their business is sustainable, Eriksen and Singer have mapped and dated their harvest sites, as well as the volumes of each species, for the past four years.
"Our results show that the regrowth in recently-harvested patches is actually faster than anticipated, almost as if a harvest actually stimulates growth," says Singer.



Saudi Film Forum: Cinema Beyond the Screen

The forum’s first session hosted Prince Turki Al-Faisal.
The forum’s first session hosted Prince Turki Al-Faisal.
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Saudi Film Forum: Cinema Beyond the Screen

The forum’s first session hosted Prince Turki Al-Faisal.
The forum’s first session hosted Prince Turki Al-Faisal.

“Where cinema transcends the screen,” marked the opening of the Saudi Film Forum, which began on Wednesday evening in Riyadh.
The event attracted a large audience of filmmakers from around the globe, including American actor and producer Will Smith, this year’s special guest.
During the opening, Minister of Culture Prince Badr bin Abdullah bin Farhan said : “Through the Saudi Film Forum, we are starting a new era that goes beyond creativity... toward a fully integrated film industry that connects us culturally and economically with the world.”
The first session featured Prince Turki Al-Faisal, Chairman of the King Faisal Center for Research and Islamic Studies, who spoke about the important role of films in bridging cultures.
He recalled how, nearly 50 years ago, the introduction of film on television helped Saudi society connect with the world and allowed others to understand Saudi culture.
Prince Turki Al-Faisal’s Experience
During the session, moderator Faisal Abbas, Editor-in-Chief of Arab News, asked Prince Turki, “If you had a magic wand to choose a film about the Kingdom to produce, what would it be?”
The prince replied : “That’s a tough question. From my experience in producing films, some have had a significant impact on how people view the Kingdom and Islam, as well as what Saudi Arabia represents.”
He recalled the first Saudi-funded film, made nearly 20 years ago about the Arab historian Ibn Battuta, which was similar to a documentary. He noted that another film about the Hajj was produced that same year, and both were shown worldwide.
“My favorite film is ‘Born a King,’ which I co-produced,” Prince Turki shared.
“It tells the story of King Faisal's first journey abroad at age 13, commissioned by King Abdulaziz. I believe it was one of the first narrative films shot in the Kingdom with Saudi actors,” he added.
On Arab cinema, he said : “Many Arab films I've seen tend to be quite gloomy in terms of visuals and storytelling, which makes me reluctant to watch them.”
He stressed that films should aim to bring joy to viewers rather than leave them feeling sad or distressed.