We visit two innovative Finnish businesses – a discount retailer and a Michelin Green Star restaurant – to see how food culture is shifting from consumption to conservation.
Food first: Finnish festival cuisine emphasises sustainability and artisanal touches
The recipe for the perfect bite? Sustainable, local ingredients turned into world-class artisanal dishes, served with a smile in a laid-back festival setting.
Famous for its sauna culture, Finland continues to innovate in the sauna space. Sleek new sauna restaurants have cropped up around the country in recent years. A few have already become classics and local landmarks.
We love Finnish rye bread: A baking story that stretches across borders and generations
A Finnish American reporter talks food and family history as he remembers his grandmother, and uncovers a long-lost rye bread starter dough in the process. The article includes a Finnish sourdough rye bread recipe, so do try this at home.
Teens in Finland learn life skills in home economics class
Mouthwatering aromas fill the air as a class of seventh-graders dig into today’s lesson: cooking a complete meal. (This article includes a couple of their dessert recipes.)
Michelin-starred Finnish chef gets creative with plant-based food
Chef Kim Mikkola and his team achieved a Michelin star at their Helsinki restaurant, Inari, with vegetarian dishes accounting for 95 percent of the menu. (Article includes recipe.)
Baking batches of biscuits: A Finnish collection of cookie recipes
Once upon a time, cookies had nothing to do with computers. Chef Timo Lepistö presents a list of cookies that people in Finland like to bake. You can always find room for just one more cookie.
