Nordic Food Lab Radio-logo

Nordic Food Lab Radio

64 Favorites

More Information


United States


Nordic Food Lab Radio charts the influences behind the lab's work to investigate the edible potential of the Nordic region. Conversations, questions, and stories from the lab explore the role of taste in food diversity, ecology, sensory perception, and identity. We strive to bring you sound-rich stories that take you out to learn in the field and then combine those ideas in the kitchen. Featuring a range of content from short snacks to long meals, Nordic Food Lab Radio is about listening to the world with curiosity. And wondering: does it tastes good? Get photos and clips at





Ruminants chewing and re-chewing their cud has shaped human civilization. By grace of their unique four-chambered stomach and its microbiome, plant material indigestible to humans is transformed into food for the animal—and by extension, for others. Yet the rumen itself, the chamber of the stomach responsible for this microbial break-down of plant matter, contains a nutritionally-dense slurry known as 'green soup' that has been eaten as a last-minute supplement by herders and hunters...

Duration: 00:23:43

Charisma and conservation

In this episode, we explore how non-human charisma colours the tension between deliciousness and conservation. Our main story takes us to the Danish island of Bornholm in the Baltic sea, the site of a troubling drama between cod, local fisherman, a lot of worms, and an overpopulation of protected grey seals. But first, we take you back up into Sápmi where, for Sami reindeer herders, the endangered golden eagle is less majestic treasure, more economic hindrance—and even sometimes a vital...

Duration: 00:32:25

The Old New Superfood

The chaga mushroom (Inonotus obliquus, in latin and Báhkkečátná in Sami language) that grows on birch trees has become a trendy 'superfood' in recent years, often marketed as the mystical Siberian tonic for many ailments. But, in fact, it has also been a traditional medicine used for thousands of years in Sápmi, the territory of the Sami people in northern Scandinavia. While the traditional use of chaga underwent a decline in recent generations, researchers began studying the fungus for...

Duration: 00:16:14

Sun, Wind and Pine Bark

The Sami are known as the people of the Sun and Wind; named for the elements that they harness to survive and thrive in a sometimes challenging environment. Sami foods instructor Laila Spik Skaltje talks about the breads of her childhood, which her mother would bake with a diversity of dehydrated forest plants ground into flour. Some of the most interesting of these flours were made from the outer and inner barks of the pine trees that blanket the mountains in Sápmi. In this episode Laila...

Duration: 00:10:21

We must let them taste

We must let them taste by

Duration: 00:22:04

A Not So Simple Staple

Jonas Astrup Pedersen combines three simple ingredients (flour, water, and salt) into an object of great gastronomic complexity: bread. We go back to bread's origins in grain and talk about the microbial and molecular transformations that make bread possible. Voices: Jonas Astrup Pedersen and Per Grupe Music: The Bankrupt! Diaries by Phoenix

Duration: 00:25:01

The Proust Effect

Jonas reminisces about his days studying at Danish folk high school (højskole), and how reading Proust there shaped how he interacts with food today. Voices: Jonas Astrup Pedersen Music: One More by Cymande

Duration: 00:04:14

Honey Ants

In this second installment of Thoughts from the Field, Josh takes us to Yuendumu, a remote town of a few hundred people in the middle of the Central Australian desert. Often times, the lab's work in the field is nothing like what they had in mind. What does it mean to go into another culture and ask questions? What are some of the challenges and obstacles in fieldwork? And what are some of the unexpected rewards? Voices: Josh Evans, Ben Reade, Andreas Johnsen, Wendy Baarda, Coral Kelake,...

Duration: 00:15:15

Thoughts From The Field - Tom The Termite Man

For some, eating insects sounds strange. But for many, insects are everyday staples and sometimes treasured delicacies. The lab is in the midst of a 3-year project that aims to learn from cultures around the world and explore the gastronomic potential of insects. The project, Discerning Taste: Deliciousness as an Argument for Entomophagy, is funded by the Velux Foundation. Our first insect story takes place in the lush hills of central Uganda, in an area called Kisoga, west of Kampala....

Duration: 00:14:19

Seaweed Foraging

Forager and teacher Thomas Laursen describes foraging for seaweed along the Danish coast.

Duration: 00:01:58

In Search of Sea Lettuce

Roberto Flore, Head Chef of Nordic Food Lab, goes on a quest to find fresh seaweed in Copenhagen's Torvehallerne market. Music: Short Selling by Pollen

What's Your Favourite Seaweed?

Seaweed foragers, scientists, farmers, and chefs share their favourite seaweed dishes. Voices: Thomas Larson, Ole Mouritsen, Susan Holdt, Peter Schmedes, Josh Evans, and Roberto Flore. Music: Travelling Light by Dr. Fidelity