THIS PROGRAM IS FUNDED BY THE FOLLOWING... ♪ ♪ ♪ NORWEGIAN SALMON IS OCEAN FARMED BY CRAFTSMEN BLENDING TRADITION WITH TECHNOLOGY.

♪ >> HI, AND WELCOME TO "NEW SCANDINAVIAN COOKING" FROM HEDMARK, THE COUNTY OFTEN REFERRED TO AS THE BREADBASKET OF NORWAY; I'M ANDREAS VIESTAD.

NORWAY HAS ONE OF THE LONGEST COASTLINES IN THE WORLD, AND TO MOST NORWEGIANS, FISH AND SEAFOOD HAS BEEN THE STAPLE FOOD.

BUT HERE IN THE FERTILE FLATLAND REGION OF INLAND NORWAY, THINGS HAVE ALWAYS BEEN QUITE DIFFERENT.

THIS IS THE LAND OF ENDLESS WHEAT AND RYE FIELDS; OF FAT PIGS, MILK AND MEAT PRODUCING CATTLE; AND TONS AND TONS OF POTATOES.

IN TODAY'S PROGRAM, WE'LL BASK IN THE RICHNESS OF THE LAND.

I'LL START MY COOKING BY NOT REALLY COOKING.

BECAUSE WHEN YOU'VE GOT GOOD AIR-CURED HAM, WHAT YOU'VE GOT TO DO IS JUST CUT IT INTO WAFER-THIN SLICES AND ENJOY.

I'M ALSO GOING TO MAKE SOME FINGER FOOD.

THEN, WE'LL VISIT THE HOME OF NORWAY'S FIRST AND UNDOUBTEDLY MOST INFLUENTIAL COOKBOOK WRITER, THE STERN AND GENEROUS HENRIETTE SCHONBERG ERKEN.

I'LL USE HER RECIPE TO MAKE A SCANDINAVIAN CLASSIC, BEEF MEATBALLS.

THEN I'LL MAKE ONE OF THE RICHEST DISHES I KNOW, SOUR CREAM PORRIDGE, SERVED WITH AIR-CURED HAM.

AND I HOPE YOU HAVE A HEARTY APPETITE, BECAUSE, FINALLY, IN TODAY'S PROGRAM, WE'LL HAVE DINNER -- A WELL MATURED STEAK AS THICK AS A BRICK, SERVED WITH MUSHROOM RAGU AND POTATO GRATIN.

VERY OFTEN, WHEN WE'VE TRAVELED AROUND NORWAY, WHAT WE'VE FOUND IS COMMUNITIES WHERE THERE'S JUST BEEN ONE THING, ONE RESOURCE -- MOST OFTEN A FISH -- THAT HAS BEEN STANDING BETWEEN POVERTY AND SURVIVAL.

WELL, HERE IN THE HEARTLANDS OF NORWAY, THINGS HAVE BEEN QUITE DIFFERENT.

THERE'S BEEN A MUCH MORE CONTINENTAL EUROPEAN LIFESTYLE.

MOST IMPORTANTLY, THE FARMS HERE PRODUCED A SURPLUS YEAR ON YEAR.

JUST LOOK AT THESE BIG, OFTEN BEAUTIFULLY ORNAMENTED BUILDINGS THAT DOT THE LANDSCAPE -- THEY ARE A TESTAMENT TO THIS RICHNESS.

ONE OF THE FINEST THINGS THAT A FARM SURPLUS CAN PRODUCE IS THIS, AIR-CURED HAM, OR PROSCIUTTO.

[ SNIFFING ] TO ME, AIR-CURED HAM IS SOMETHING MORE THAN JUST AN INGREDIENT, IT IS A PASSION.

IT IS ALSO SOMETHING THAT YOU CAN USE IN A NUMBER OF DIFFERENT CONNECTIONS.

YOU CAN SERVE IT WITH AN OMELETTE IN THE MORNING, YOU CAN NIBBLE AT IT IF YOU FEEL PECKISH.

I SERVE IT TO GUESTS WHEN I USE FAR TOO MUCH TIME COOKING MY MAIN COURSE, SO THEY WON'T FAINT.

AND IF I JUST SIT IN FRONT OF THE FIREPLACE WITH A GLASS OF WINE, I THINK IT'S NICE TO HAVE A LITTLE BIT OF AIR-CURED HAM TO NIBBLE AT.

THE ONLY THING YOU'VE GOT TO KNOW IS HOW TO SLICE IT.

AND...THAT'S WHY I'VE GOT A PASSION FOR THESE SLICERS.

IN FACT, WHEN I OPENED A RESTAURANT, I INSISTED THAT WE HAVE A MEAT SLICER LIKE THIS SO THAT WE COULD CUT THE HAM INTO WAFER-THIN SLICES LIKE THIS.

I EVEN BOUGHT A MEAT SLICER FOR MY HOME, RESTORED 1950s SLICER.

AND WHEN I BROUGHT IT HOME MY WIFE THOUGHT I WAS A LITTLE BIT CRAZY, BECAUSE IT WEIGHS MORE THAN A MAN, IT TAKES UP A LOT OF KITCHEN SPACE, AND IT COST MORE THAN TWICE AS MUCH AS OUR CAR AT THE TIME.

BUT AS I TOLD MY WIFE, YOU CAN'T REALLY EAT ANYTHING THAT COMES OUT OF A CAR.

AND I'M SURE THAT IF I ASKED MY WIFE NOW WHAT SHE WOULD RATHER SEE THAT I GOT RID OF, OUR CAR OR OUR MEAT SLICER, I'M SURE SHE WOULD SAY, "GET RID OF THE CAR, GET RID OF THE CAR."

AND WE HAVE A MUCH NICER CAR NOW, ACTUALLY.

UM, THERE'S JUST ONE THING YOU SHOULDN'T DO WITH HAM, AND THAT IS TO COOK IT.

DON'T EXPOSE IT TO HEAT.

SO I LIKE TO SERVE IT JUST LIKE THIS.

BUT SOMETIMES, ON RARE OCCASIONS, I ALSO USE HAM TO MAKE FINGER FOOD.

THAT'S REALLY INCREDIBLY SIMPLE, YOU CAN COMBINE BASICALLY ANY FLAVORS, AS LONG AS THEY'RE QUITE MILD OR QUITE SWEET.

SO I'VE GOT POTATOES, AND JUST A LITTLE BIT OF PEAR TO ACCENTUATE THE SWEETNESS.

AND THEN SOME HERBS.

I THINK THAT IT IS NICE WITH SOME LOVAGE, WHICH IS A RATHER AGGRESSIVE HERB.

SO DON'T USE TOO MUCH OF IT.

WE CAN MAKE ANOTHER ONE USING CELERY, CELERIAC, AND DILL.

THIS IS THE FLOWER OF A DILL, BUT YOU CAN ALSO USE NORMAL GREEN TWIG.

I'LL MAKE ANOTHER ONE WITH CUCUMBER AND BORAGE.

IN NORWEGIAN WE CALL BORAGE "CUCUMBER HERB."

IF YOU KNOW BORAGE, YOU WILL HAVE NOTICED THAT IT HAS A KIND OF CUCUMBER-LIKE FLAVOR.

GREEN BEANS GO VERY WELL TOGETHER WITH ALL OF THE ABOVE.

I THINK IT'S NICE WITH A LITTLE BIT OF CELERIAC, POTATO, PEAR.

THIS IS SORT OF AS MAXIMALISTIC AS I GET.

AND THEN PARSLEY, AS WELL.

YOU CAN SEE MANY MORE RECIPE SUGGESTIONS ON OUR WEB SITE, NEWSCANCOOK.COM.

NOW, I THINK THAT ALL OF THESE CANAPES ARE REALLY NICE, BUT, TO BE HONEST, CANAPES, THEY'RE NOT REALLY FOR MEN, ARE THEY?

THEY ARE FOR LADIES AND DIPLOMATS.

I ALWAYS PREFER MY AIR-CURED HAM LIKE THIS.

THINLY SLICED... AND YOU CAN ALWAYS HAVE ONE MORE -- MMM.

[ WOMAN SINGING IN NORWEGIAN ] IN THE 19th CENTURY, MAREN ELISABETH BANG AND HANNA WINSNES PUBLISHED SOME OF THE COUNTRY'S FIRST REAL COOKBOOKS.

THESE WERE MAINLY BOOKS FOR RICH HOUSEHOLDS, FOR SHOWING OFF.

BUT THERE WERE ALSO RECIPES FOR WHAT THEY REFERRED TO AS "MISERABLE HOMES."

IT'S NOT COINCIDENTAL THAT THIS REGION WAS HOME TO THE FIRST COOKBOOKS.

WHILE THE REST OF THE COUNTRY WAS STILL BALANCING ON THE EDGE OF SUBSISTENCE, LIFE HERE ON THE BIG FARMS WAS A LOT MORE CONTINENTAL EUROPEAN.

THE QUEEN OF NORWEGIAN COOKBOOK WRITING ALSO HAILS FROM THE SAME REGION.

HENRIETTE SCHONBERG ERKEN COMES FROM HERE, FROM DYSTINGBO IN VANG.

IN 1914, SHE PUBLISHED THIS, HER BIG COOKBOOK THAT SUMMED-UP NORWEGIAN FOOD TRADITIONS AND ALSO WHAT WERE THE ASPIRATIONS OF THE GENTLE CLASSES AT THE TIME.

A FEW YEARS AGO, I STARTED READING IT, AND IT WAS ALMOST SHOCKING!

I HAD EXPECTED TO FIND MODEST FOOD, BUT WHAT I FOUND WAS OYSTERS AND TRUFFLES AND CAVIAR.

THERE'S EVEN A RECIPE HERE FOR TURTLE SOUP THAT STARTS OFF WITH KILLING A LIVE TURTLE.

THAT MAKES YOU WONDER -- HOW DID THEY MANAGE TO BRING A LIVE TURTLE FROM THE TROPICS TO HERE, THE INLAND REGION OF NORWAY?

BUT THERE ARE ALSO A FEW OF THOSE RECIPES THAT REALLY SUM UP NORWEGIAN COOKING, ONE OF THEM IS BEEF MEATBALLS.

THERE IS SOMETHING ABOUT THESE OLD COOKBOOKS THAT TAKE A DIFFERENT APPROACH TO COOKING ALTOGETHER.

YOU DON'T TAKE ANYTHING FOR GRANTED, SO IN HER MEATBALLS, HENRIETTE SPECIFIES THAT YOU NEED GOOD MEAT AND YOU NEED TO MINCE IT FIVE TIMES.

I THINK I'M GOING TO LIMIT MYSELF TO MINCING IT ONCE... TWICE... THREE TIMES.

HERE I GOT ONE KILO -- A LITTLE MORE THAN TWO POUNDS -- OF MINCED MEAT.

THIS IS PRETTY LEAN MEAT, SO I NEED A LITTLE BIT OF FAT.

AND I'M GOING TO USE LARD.

I'VE GOT ABOUT HALF A CUP OF LARD, A LITTLE LESS THAN HALF A CUP -- THAT'S 100 GRAMS.

TWO AND A HALF TEASPOONS OF SALT.

OF COURSE, MEAT WAS VERY EXPENSIVE, SO YOU HAD TO MAKE IT STRETCH.

SO IT WAS ALSO COMMON TO ADD A BIT OF POTATO STARCH -- THIS IS THREE TABLESPOONS OF POTATO STARCH.

WHICH MEANS THAT YOU COULD ALSO ADD QUITE A BIT OF MILK.

TWO CUPS -- FIVE DECILITERS -- OF MILK, BUT JUST ADD IT GRADUALLY.

THIS IS PRETTY MUCH HOW WE STILL MAKE MEATBALLS, BUT IT'S INTERESTING -- WHEN YOU GO BACK IN TIME AND YOU SEE ONE OF THE ORIGINAL RECIPES, YOU FIND THAT HENRIETTE USED INGREDIENTS THAT WE STILL THINK OF AS KIND OF "MODERN" AND "EXOTIC" TODAY -- SHE USED GINGER -- DRY GINGER, ABOUT HALF A TEASPOON.

AND A BIT OF FRESH GINGER, AS WELL, WHICH HAS A FRESHER AND ROUNDER TASTE.

HALF A TEASPOON OF MACE.

AND A LITTLE BIT OF GRATED NUTMEG, AS WELL -- BUT NOT AS MUCH AS MACE.

BECAUSE NUTMEG CAN BECOME VERY OVERPOWERING.

AND PEPPER.

BEFORE I FRY THE MEATBALLS, I DREDGE THEM IN ALL-PURPOSE FLOUR.

BEFORE THE MEATBALLS ARE COOKED THROUGH, I'M STARTING TO MAKE THE SAUCE IN THE SAME PAN.

I'M BROWNING A BIT OF FLOUR IN BUTTER, AND THEN WHEN THIS HAS STARTED TO THICKEN, I'M ADDING HOMEMADE BEEF AND VEGETABLE STOCK, ABOUT FIVE DECILITERS, TWO CUPS.

AND THEN I FINISH THE MEATBALLS SIMMERING IN THEIR OWN SAUCE AS IT THICKENS.

THE LAST LITTLE INGREDIENT THAT I'M GOING TO ADD IS SOMETHING SWEET AND OLD-FASHIONED -- JUST A DROP OF PORT.

AND I'M GOING TO SERVE THE MEATBALLS QUITE TRADITIONALLY WITH BOILED CARROTS -- OUCH!

BOILED POTATOES -- OUCH!

AND...LINGONBERRIES.

DELICIOUS, AND YOU CAN REALLY TASTE THE SPICES.

FIRST, THE MACE.

THEN THE COOL GINGER.

AND THEN THE WARM OR EVEN HOT BLACK PEPPER.

WHEN YOU MAKE AIR-CURED HAMS, YOU HAVE A CHOICE OF STYLE.

AND, TYPICALLY, A HAM FROM MOUNTAIN REGIONS TENDS TO BE GAMY AND HAVE SOMETHING WILD ABOUT IT.

LIKE THE SERRANO AND PATA NEGRA HAMS OF THE MOUNTAIN REGIONS OF SPAIN.

BUT THE RICHER THE LANDS, THE SOFTER THE FLAVOR, SO THE SANTA KRISTINA HAM, WHICH IS MADE HERE IN HEDMARK, HAS A VERY, KIND OF, ROUNDED FLAVOR.

IT REMINDS ME A LITTLE BIT OF THE PARMA HAM, BUT WITHOUT THAT MILKY FLAVOR.

THE PIGS ARE FED A SPECIAL FEED WHICH DISCOURAGES OXIDATION AND RANCIDITY, AND TO THE FEED MIX THEY ALSO ADD A LITTLE BIT OF OREGANO, WHICH LENDS A LITTLE BIT OF FLAVOR, BUT, MOST IMPORTANTLY, IT IS A VERY POWER ANTIOXIDANT.

AND HAM, OR AIR-CURED HAM, IS TYPICALLY SERVED WITH A DISH CALLED SOUR CREAM PORRIDGE.

THAT DOESN'T SOUND VERY EXCITING, BUT IT'S ACTUALLY A VERY, VERY NICE DISH, ALBEIT A LITTLE BIT HEAVY.

HERE I'VE GOT A QUART -- A LITTLE LESS THAN A LITER -- OF SOUR CREAM.

[ SIZZLING ] WHEN THE SOUR CREAM STARTS TO BOIL, I ADD FLOUR -- NORMAL, ALL-PURPOSE FLOUR.

FIRST I START WITH TWO DECILITERS -- A LITTLE LESS THAN A CUP -- ABOUT TWO-THIRDS CUP.

NOW IT HAS THICKENED QUITE A BIT AND SHORTLY IT WILL START TO SWEAT OUT SOME OF ITS FAT.

AND THEN I SKIM OFF SOME OF THE FAT.

AND TO THIS I'M GOING TO ADD THE REST OF THE FLOUR, WHICH IS ABOUT TWO DECILITERS, TWO-THIRDS CUP.

I STIR IN MILK, A LITTLE AT A TIME, ABOUT ONE QUART -- A LITTLE LESS THAN A LITER OF MILK, AS WELL.

THIS IS HEAVY FOOD.

AND, TYPICALLY, IN MORE MEAGER TIMES, THIS WAS SERVED FOR CELEBRATIONS...

ESPECIALLY AROUND MIDSUMMER.

IF YOU'RE GOING TO MAKE THIS AT HOME, YOU MUST USE REAL SOUR CREAM THAT CONTAINS ABOUT 35% FAT.

YOU CAN'T USE ANY LIGHT PRODUCT.

THAT JUST WON'T GIVE YOU A GOOD RESULT.

AND THEN I ADD ABOUT A TEASPOON OF SALT.

AND HERE COMES ONE OF THE THINGS THAT MOST PEOPLE WHO ARE NOT NORWEGIAN WILL FIND INCREDIBLY AMUSING, NAMELY HOW IT'S SERVED.

WE SERVE IT WITH SUGAR... CINNAMON, SOME OF THE RESERVED FAT THAT WE SKIMMED OFF, PLUS AIR-CURED HAM.

IT IS A VERY UNUSUAL COMBINATION, I ADMIT.

BUT IT IS ACTUALLY VERY TASTY.

[ CONVERSING IN NORWEGIAN ] HERE AT THE TEST STATION IN STAUR, THEY TRY TO FIND OUT HOW TO OPTIMALIZE MEAT PRODUCTION IN A NORDIC CLIMATE.

PRODUCING BEEF USED TO BE THAT YOU JUST LET YOUR COWS OUT ON THE PASTURE LANDS, AND WHEN THEY'D STOP GIVING YOU MILK, YOU'D SLAUGHTER THEM, AND THAT WAS BEEF.

WELL, TODAY, BEEF PRODUCTION IS MUCH MORE OF A SCIENCE.

AND ONE THING WHICH IS VERY, VERY DIFFERENT ABOUT NORWAY IS, OF COURSE, THAT IT IS MUCH, MUCH COLDER.

SO THEY'RE ALLOWED TO ROAM IN THESE OPEN BARNS.

SO WHEN IT'S COLD OUTSIDE, IT'S JUST AS COLD INSIDE.

SO THESE ARE BRED TO BE VERY HARDY ANIMALS, AND THEY'RE ALSO GIVEN A LOT OF GREEN FOOD, SO THAT THEY SHOULD BE ADAPTED TO LIFE OUTDOORS, GRAZING IN THE WILD, NOT JUST GIVEN FOOD MIXTURE.

[ COW LOWS ] BRIT SKURDAL BRAASTAD HAS MADE A LIVING OUT OF RURAL HOSPITALITY... INVITING GUESTS TO VISIT THEIR HISTORIC HOME AT SIMENSTAD, AND TEACHING THEM TO COOK TRADITIONAL DISHES.

I HOPE THAT YOU'RE STILL HUNGRY, BECAUSE NOW WE'RE HAVING DINNER.

GOING TO HAVE MEAT -- MORE MEAT, A REAL PORTERHOUSE.

AND I'M GOING TO SERVE IT WITH CHANTERELLE MUSHROOMS AND A POTATO GRATIN.

AND I'M GOING TO GRILL THE MEAT, SO THE FIRST THING I'VE GOT TO DO IS TO LIGHT THE GRILL.

SINCE WE ARE IN A PART OF THE COUNTRY WHERE THERE IS A REAL SURPLUS FROM AGRICULTURE, I THINK THAT WE CAN MAKE A REAL GENEROUS STEAK.

I'M GOING TO MAKE A PORTERHOUSE STEAK THAT IS AS THICK AS A BRICK.

[ CUTTING ] ONE OF THE GOOD THINGS ABOUT A REALLY THICK STEAK IS THAT, NOT ONLY IS IT MORE TO EAT AND MORE TO LOVE, I ACTUALLY THINK IT TASTES MUCH BETTER, BECAUSE YOU HAVE TO GRILL IT FOR A LONG TIME, WHICH WILL GIVE THE FLAVORS MORE TIME TO DEVELOP.

AND I'M ALSO GOING TO MARINATE THE MEAT.

AND SOMETIMES PEOPLE SAY THAT YOU HAVE TO MARINATE THE MEAT FOR A VERY, VERY LONG TIME.

WELL, THAT ISN'T NECESSARILY TRUE -- YOU CAN MARINATE IT FOR A VERY SHORT TIME, AND STILL HAVE SOME EFFECT.

BECAUSE, IF YOU SEE, ALL OF THESE SMALL CREVICES IN THE MEAT?

WELL, THE MARINADE WILL PENETRATE INTO THEM AND WILL HELP TO FLAVOR THE MEAT.

AND NO MATTER WHAT PEOPLE SAY, A MARINADE WILL DO VERY LITTLE TO TENDERIZE THE MEAT.

I'M JUST GOING TO PUT IT IN A BAG, A ROASTING BAG, AND THEN BRIT HERE ON THE FARM HAS A WONDERFUL HERB GARDEN, SO I'M GOING TO PICK ME SOME HERBS.

ALWAYS WHEN I HAVE ACCESS TO A GOOD HERB GARDEN, I LET MY NOSE AND MY APPETITE DIRECT ME.

BUT, AS A GENERAL RULE, GO FOR THE KIND OF WARM TASTING HERBS.

I'VE GOT A COUPLE OF DIFFERENT TYPES OF OREGANO HERE, AND TWO OR THREE DIFFERENT TYPES OF THYME.

A LITTLE BIT OF LEMON BALM, NOT TOO MUCH, AND A LITTLE BIT OF MINT, WHICH HAS A MUCH COOLER TASTE.

TWO BAY LEAVES THAT I CRUSH TO RELEASE SOME OF THE FLAVOR.

SOME FINELY CHOPPED ONIONS.

SOME NEUTRAL OIL.

THAT'S IT -- THAT'S ABOUT AS LONG AS YOU NEED TO MARINATE THE MEAT.

I SEASON THE MEAT WITH A GENEROUS AMOUNT OF SALT AND PEPPER.

[ GRINDING PEPPER ] I GRILL THE MEAT FOR ABOUT EIGHT TO TEN MINUTES ON EACH OF THESE THREE SIDES, AND THEN ON THE FILET SIDE I'LL GRILL IT A LITTLE BIT SHORTER, BECAUSE THE FILET NEEDS LESS HEAT.

THE BEST WAY TO DETERMINE WHETHER THE MEAT IS DONE OR NOT IS TO USE A MEAT THERMOMETER.

I'M AIMING FOR ABOUT 130 IN THE FILET SIDE, SO THAT'S 54 CENTIGRADE.

AND NOW IT'S 109 FAHRENHEIT, 43 CENTIGRADE, SO THAT LEAVES US STILL A LITTLE WHILE TO GO.

JUST ENOUGH TIME TO COOK THE MUSHROOMS.

AND I'M COOKING THE MUSHROOMS IN THE REST OF THE MARINADE.

AND WE'VE PICKED SOME WONDERFUL, LOVELY CHANTERELLES, THE GOLD OF THE FOREST.

I THINK THAT CHANTERELLES ARE SOME OF THE BEST MUSHROOMS IN THE FOREST.

BUT IF YOU CAN'T FIND CHANTERELLES, YOU CAN USE BASICALLY ANY TYPE OF EDIBLE MUSHROOM.

BUT I ALWAYS PREFER TO USE WILD MUSHROOMS IF POSSIBLE -- THEY HAVE A MUCH MORE INTERESTING, MUCH DEEPER, MUCH MORE SUBTLE FLAVOR.

AND ALL THEY NEED NOW IS A SPRINKLE OF SALT.

THE MEAT IS FINALLY DONE, TOO.

IT'S 54 CENTIGRADE, OR 130 ON THE FILET SIDE -- A LITTLE BIT MORE ON THE OTHER SIDE.

AND I THINK THAT THIS IS THE PERFECT WAY TO COOK MEAT.

NOW, THERE ARE MODERN SOUS-VIDE TECHNIQUES THAT WILL COOK THE MEAT EVENLY ALL THE WAY THROUGH; I THINK IT'S MUCH MORE INTERESTING WHEN IT'S LIKE THIS, WHEN IT'S KIND OF OVERCOOKED AND DEEPLY BROWNED ON THE OUTSIDE, AND SOME OF THE FAT IS QUITE CRISPY, AND THEN IT'S GRADUALLY LESS AND LESS COOKED UNTIL IT'S SLIGHTLY UNDERCOOKED IN THE MIDDLE.

THAT MEANS THAT EVERY BITE WILL FEEL A LITTLE BIT DIFFERENT AND TASTE A LITTLE BIT DIFFERENT.

REMEMBER THAT YOU CAN FIND ALL THE RECIPES AT OUR WEB SITE, NEWSCANCOOK.COM.

[ CONVERSATION INAUDIBLE ] >> FOR MORE OF THE "NEW SCANDINAVIAN COOKING" EXPERIENCE, VISIT OUR WEB SITE OR FACEBOOK PAGE.

THIS PROGRAM IS FUNDED BY THE FOLLOWING... ♪ ♪ ♪ NORWEGIAN SALMON IS OCEAN FARMED BY CRAFTSMEN BLENDING TRADITION WITH TECHNOLOGY.