>> Funding for this series has been provided in part by the following.

♪♪♪ >> Havila Voyages -- sustainable coastal cruises along Norway's beautiful coastline.

>> ♪ Take me home ♪ Take me home where I... >> VGAN Chocolate -- Norwegian flavor.

Available in Walmart stores.

>> Seafood from Norway.

♪♪♪ ♪♪♪ ♪♪♪ >> Northern Norway is built by strong women.

The men were historically out to sea on the fishing boats.

In this episode of "People of the North," you will meet strong women who built on this heritage, creating the modern society of today, north of the polar circle.

Welcome to the wild and beautiful Lofoten.

♪♪♪ ♪♪♪ Join me on a journey where we will meet people who live, work, and enjoy life right here in the Far North.

♪♪♪ I'm joined by star chef Frida Ronge, who is culinary leader at some of Stockholm's finest restaurants.

She has come all the way up here to look for new creative impulses.

My good friend Stig Bareksten is also coming.

He's the founder of an award-winning Nordic gin distillery, and he's on the hunt for new and exciting flavors.

My name is Arne Hjeltnes, and I'm taking you to meet the fantastic people of the north.

♪♪♪ This is Angelita Eriksen.

She's taking me across this mountain range to show me her farm, on which she grows a very unusual crop.

♪♪♪ Angelita, we are now on the top of Eltofttuva.

It's a lot of view in Lofoten.

There's a lot of everything.

>> The crazy thing about Lofoten is that the mountains are extremely beautiful, the ocean is wild, and the weather is also changing extremely fast.

So I think these phenomena are, you know, really getting to us North Norwegians, shaping us in the way we live.

So we really, really enjoy living in the moment to capture these natural moments.

>> And we are very curious on the strong women that has shaped this society.

And I believe it's still so.

>> Yes, I've grown up in a fishing family.

My father's a fisherman.

But my mother contributed a lot, as well, and so did us kids.

We were obviously working for my dad.

From the age of 10, I was cutting fish tongue, and when I was 12, I was baiting the long lines and had to get up 4:30 in the morning.

And while the fishermen, the men, were away, the women were running the business at home.

>> [ Chuckles ] >> Yeah.

>> Was it the special society of Lofoten that made you come back here and start your own business?

>> Definitely a big part of it.

But seaweed was never a part of my life, growing up.

I was playing with it on the shores.

So when I discovered this amazing world of seaweed, I was just taken away by it.

And moving back home, working with the ocean that I love, getting back to my roots even, and continuing to creating livelihood from the ocean has been amazing for me.

And obviously, the future lies in the ocean.

>> And the future of Lofoten lies in the strong women.

♪♪♪ Seaweed is rapidly becoming a popular ingredient in both the food industry and fine dining all over the world.

Here on the oily, black rocks of the Norwegian coast, Angelita runs Lofoten Seaweed.

Frida asked to join us in harvesting some.

I think she's hoping to find some inspiration for her own cooking.

>> Guys, if you want to harvest sustainable, you cut the oarweed right here, because then you leave the stems to grow... >> More seaweed.

>> ...and regenerate.

>> The problem with Lofoten is that the water in the springtime is the same temperature.

>> [ Laughs ] >> But we're living in a fridge, and it's good for our vegetables.

>> Angelita, the different seaweed has different seasons, right?

>> It's like an underwater garden, and when the light comes in the spring, everything comes to life and it grows, and it's kind of an explosion.

In the winter, we have a few species that really like the dark, cold conditions.

The main season is in May, June.

>> But you harvest all year.

>> Yeah.

>> You're in there, no matter how cold, no matter weather.

>> I have harvested under the northern lights, with a head torch, swearing over the cold, but having a great time.

>> That sounds amazing.

>> But today is a nice, beautiful, warm day in Lofoten.

>> This is a typical spring day.

[ Laughter ] So, I think we can move over there to have a look at some other stuff that we want to try in our food, right, Frida?

>> Yeah.

>> You want everything, don't you?

>> Yeah, of course.

>> Angelita founded Lofoten Seaweed together with her friend Tamara Singer from New Zealand.

She's taking Stig out to show him unique flavors that are only found in marine plants.

>> Okay, Tamara, tell me, how did you end up here?

You're not from Lofoten.

>> Yeah, it's a good question.

It was Angelita's fault, I have to say.

We studied together -- physiotherapy.

And I was living in London for many years, and she was living in Oslo.

We always said that we were going to start something together.

But, of course, we thought it would be a physiotherapy business.

We never knew that we would end up here in Lofoten, picking seaweed and creating a seaweed company.

But I think, you know, coming -- growing up from an island like New Zealand, I've always had a real love for the ocean and for the mountains.

And of course, Norway has both of those two things, so it feels quite natural to be here.

And to be allowed to come here and work with the ocean is really a dream come true for me.

♪♪♪ >> Here we are.

>> You can even harvest on land.

>> Yes, and here you see a beautiful little ocean vegetable garden.

Here, we have a whole lot of different species.

You have your ocean truffle.

>> Oh, the truffle!

>> This is something I'm really curious to cook with, later on.

Just the smell of it, it's so intense of truffle, isn't it?

>> And it's everywhere.

>> It's everywhere.

>> Shh.

>> No, it's not everywhere.

[ Laughter ] Actually, this is the only spot.

>> It's very rare.

>> Yeah, but it's a very secret spot.

>> A lot has happened in Lofoten since we started.

You know, Tamara is half Japanese, and she brought all this knowledge about how to use the seaweed in food, showing us all these new flavors.

But in the beginning, like five, six years ago, people thought we were crazy.

But today, people are more aware that we need to eat more from the ocean.

>> This is something everyone, in a couple of years, should start to cook with.

I have a big wish, and it's that I really want to see this more available for people.

This could build something that is in the fish counter when you're going to the supermarket.

Half counter is fish and shellfish, half counter is this fantastic vegetable.

>> I absolutely agree, and that is our goal to do.

But we need products that people understand, because people don't know how to use it.

And we need people like you to show them, and then we will, you know, try to give, easy-to-use products in the future, and that's where we're going.

>> I actually wanted to tell you a little bit about the seaweed I have in my hand here, which is called dulse.

>> Dulse?

>> Yeah.

And this was the seaweed that was eaten by the Vikings.

Because it's so rich in vitamin C, they took it out on their long boat journeys to avoid getting scurvy.

They ate this along with stockfish here from Lofoten.

>> Oh, fantastic.

I'm curious to see if there is possibilities to find other aromas in seaweed, as well.

>> We are invited to dine with Tamara in her home later tonight, where Frida is going to prepare something good with the seaweed we have gathered.

But, first, we need to see the sights around Lofoten and pay a visit to the caviar factory that is something out of the ordinary.

For more inspiration, visit our website, peopleofthenorth.net.

♪♪♪ Here, art collector Venke Hoff established an internationally renowned art gallery that hosts exhibitions from all around the world.

>> Welcome to the KaviarFactory.

>> What are you exhibiting at the moment.

>> Ai Weiwei, one of the most famous artists in the world.

>> I would like for you to tell us the story about the KaviarFactory.

>> Would love to.

>> Wow!

What a room.

>> When I came to Henningsvaer in '97, I saw the old building.

It used to be a caviar factory until mid-'90s.

When I saw the building, I had the feeling it belonged to the art world.

>> And you have kept the original structure of the caviar factory.

>> Yeah, we wanted to keep it as industrial as it was.

And you see the glass?

It used to be wood there.

You see all the tree?

And they were, you know... >> Yeah, taking things up and down.

And the fish came in -- >> Through the window.

>> Through the window.

>> It was not a window.

>> What was it before?

>> A gate.

>> And these are the products that were actually made here?

>> Yes.

It started by the [Inaudible] Bardowick.

And you know, a lot of women in Henningsvaer, they had their first job here.

So, if you walk around in Henningsvaer, you will meet a lot of still-young women... >> Yeah?

>> ...who will say that they had their first job -- they worked here, yes.

>> It is fascinating that it was a woman entrepreneur that started the caviar production here at the caviar factory.

And it was a woman who saved the caviar factory.

>> The featured artwork from Chinese sculptor Ai Weiwei uses traditional materials, like porcelain and marble, but also twine, silk, and even Lego.

Venke has transformed the old derelict factory into a space to which from all over the world travel to experience art.

>> What's that?

>> Uh, it's maybe unhappy reindeer.

[ Both laugh ] Or -- Or a dog.

♪♪♪ >> Venke, tell me about some of the artists that had their exhibition here at the KaviarFactory.

>> We opened the KaviarFactory in 2013, but since we bought the lighthouse, we have had guests from all over the world.

We did a project four years ago.

It was a friend of mine, Luise Faurschou from Copenhagen.

She was in New York, together with Yoko Ono.

And then Yoko Ono said, "I always had a dream to do something in a lighthouse.

You don't know anyone up north with a lighthouse?"

>> [ Laughs ] >> And then Luise said, "Yes, I do."

They called me, and we decided to make the exhibition in January.

On top of the lighthouse, it was light flashing "I love you."

So you could see it so far away.

>> Love out to all the fishermen.

>> Yes, and you know, a fisherman told me, when it ended in end of February, I think, he missed it so much.

>> [ Laughs ] You have a very special piece of jewelry here.

It's actually a caviar tube with a crown on, that you would wear.

But this was given to you, Venke, by a very special person.

>> Yes.

In 2017, the queen of Norway, Sonja, who is very interested in art, she opened the exhibition "Painting Or Not" officially.

After the opening, we had a lunch, and I saw that she was wearing the jewelry during the opening.

Then, she took it off her dress and gave it to me.

>> And this was a piece of jewelry she had had for 20 years?

>> Yeah, it's an art piece from a Norwegian artist called Konrad Mehus.

And you can see it here in front of the -- >> Yeah.

>> Yeah.

So it was so personal.

I think it's the most personal gift I ever got.

>> It's like being knighted by the queen when she gives away her personal belongings.

And she is a frequent guest here, the queen of Norway.

>> Yes, she's come here every summer since 2012, the year before we opened.

When she's in Lofoten, she see all the art places.

>> Lovely.

While I say goodbye to Venke and the factory, Frida has already started preparing our dinner with Tamara.

>> I'm so curious to hear about how you cook with the ingredients from here.

>> One might say that, you know, Norwegian and Japanese food is really, really different.

But the thing that they really have in common is the love for food from the sea.

Both countries are surrounded by the ocean, and we both have access to all that seaweed growing out there.

But I think Japan needed another food source from the sea.

They needed something that could be stored without fridges and freezers.

But I think, in Norway, with being a little bit lucky with all the access to fish, it hasn't been a demand to find new food sources from the sea.

>> Mm.

>> But then it's coming now is everyone's becoming aware that we have to find new food sources.

>> Yeah.

>> Seaweed will be a part of the Norwegian diet, just like in Japan.

>> Before you moved here, did someone eat Norwegian seaweed?

>> There have been other people.

No one here in Lofoten, but in other parts of Norway, that have started to use seaweed.

And we came on quite early.

It was about six years ago.

And back then, people thought we were crazy.

Like, they really were nervous to try it.

And, "Are you sure?"

And, yeah, so, it was a really strange concept.

Seaweed is such an amazing ingredient to use in the food.

And it's got so many different ways of using it, as well.

>> All the seaweed is just so good for the ocean.

>> It's absorbing CO2 and it's releasing oxygen.

It buffers the ocean.

It makes it less acidic.

>> So it's actually super sustainable in every way.

>> Absolutely.

>> Everything is so interesting.

And I'm excited to start to cook.

>> Yes.

>> So, you will do the [Inaudible] wakame salad.

>> Yeah.

>> And I'm going to do some really cool different mackerels.

>> Sounds good.

>> So, let's start.

>> Okay.

>> So, when I do sushi, I usually always have a little bowl with water on the side, because then the rice does not stick to my fingers.

>> Yes.

>> So, that's a good little trick I learned a couple of years ago.

♪♪♪ I really want you to try this, Tamara, and please tell me what you think it is.

>> It tastes like ginger.

>> Yes.

That's correct.

How do you usually eat ginger?

When you have sushi?

>> Like the Japanese gari on the side, yeah.

>> Exactly.

But this is actually made from turnips.

And, you know, turnips is growing everywhere in the Nordics.

>> Yeah.

>> And instead of importing ginger -- gari -- from Asia, I thought it was cool to make my own gari.

So, it's actually pickled turnip in ginger.

>> Wow.

Because the texture is exactly the same.

>> Yeah.

>> And the taste is like ginger.

That's amazing.

♪♪♪ >> Tamara and Frida, what a wonderful meal you have created for us.

>> Thank you.

>> Thank you so much.

>> More or less everything is from here.

>> Yeah.

>> Almost everything, yeah.

>> And we've had the wonderful days here, harvesting and being able to see what you can bring out from the sea here.

>> Mm-hmm.

>> I think it's a glorious future, because we have just barely started exploring the sea.

We are keen on trying some of this before we move on from Lofoten.

Stig, it's sad.

>> It's sad, and I'm super hungry.

[ Laughter ] >> You're always super hungry.

>> Always.

>> And what we've learned is that there's more than fish in Lofoten, and there's also women entrepreneurs.

>> Yes.

Absolutely.

>> And the story goes a long way back, and you are the newest generation of the strong women entrepreneurs that has been forming Lofoten to what it is.

>> Mm.

>> And girls like this -- we love girls.

[ Laughter ] We enjoyed the food and company of these two inspiring entrepreneurs through the evening.

And as night falls, I find myself thinking that if seaweed really is the food of the future, I think we're gonna do just fine.

For more inspiration, visit our website, peopleofthenorth.net.

There are other things you can do in the kingdom of the cod and seaweed.

The morning after our meal, we decided to try and catch the mighty waves of Lofoten.

♪♪♪ ♪♪♪ Frida is still out there, trying to hit the right wave.

But this is nothing for beginners, especially here, where you have the giant ocean, and if you don't have the technique.

So I'm staying onshore.

♪♪♪ >> I thought actually it was so much easier when I was standing here on land, but the ocean is so powerful.

[ Chuckles ] It's really hard.

But anyway, it's amazing to just be in the water.

And the thing is, that it's not actually cold.

I'm not freezing at all, and the water is just amazing.

[ Chuckles ] >> The most comfortable way to travel on the northern coast is by ship.

We are headed out to sea to view the coast from the fishermen's side.

Stig has decided to mix up a classic dry martini, in a way that will make our voyage feel just a little bit smoother.

>> Now it's my turn again, and I'm going to make a dry martini.

This time, I will do a 50/50 -- the kind, original dry martini.

So, that's gin.

♪♪♪ And, so, it's a 50/50, so it's the same amount of the dry vermouth, as well.

♪♪♪ Same procedure.

Stir it cold.

♪♪♪ So, for this, I will garnish with a classic dry-martini garnish, olive.

Since it's a lunch martini, it's okay to have some food in it, as well.

I hope they like it.

♪♪♪ >> Wow!

>> Oh.

>> Hi, Stig!

>> Hello.

>> How are you?

>> I made you a martini.

>> Oh!

>> But since we have probably have a little bit more work left today, I made a lunch variation of it, so it's a little bit less gin and more of the vermouth.

And then I used a classic garnish, because then it's more like a meal.

>> Ding-a-ling.

>> Ding-a-ling!

>> Lovely.

Not so strong.

>> No.

>> Mmm.

It's fantastic.

>> Think this at bathhouse.

This is quite early.

>> Mm.

>> And it goes with the view.

>> Yeah.

>> Maybe like some bubbles.

>> Yes.

>> Hey!

Cheers.

>> Cheers.

♪♪♪ ♪♪♪ >> It's a great way to see Norway -- the scenery along the coast, the local food from the places we pass by.

Can't be a better journey than this.

>> For sure.

It's so beautiful, and tasty.

[ Chuckles ] ♪♪♪ ♪♪♪ Okay, guys.

So, after all of this delicious food, I thought it was time for a fish burger -- a salmon burger from Kvaroy.

It's mustard, some mayonnaise, some fresh vegetables, and some fresh lemon on the top.

I hope you like it.

Mmm!

>> Mmm.

>> Super good.

>> You can't go wrong with a salmon burger for a foodie like Stig and myself.

>> [ Laughs ] >> We are going places.

But first we're gonna finish this burger, and then we are going places.

>> [ Laughs ] >> But on the other hand, the boat is actually going places while we eat the salmon burger.

Anyway, more adventures to come.

♪♪♪ This leg of our journey has been all about Lofoten and the amazing women who keep up the proud tradition of building a rich society next to the sea.

Because of people like Angelita, Tamara, and Venke, Lofoten is facing down the future of our planet without even flinching, and even while keeping history in mind.

Of course, it's all thanks to the strong women of the North.

♪♪♪ >> For more inspiration, visit our website, peopleofthenorth.net.

>> Funding for this series has been provided in part by the following.

♪♪♪ >> Havila Voyages -- sustainable coastal cruises along Norway's beautiful coastline.

>> ♪ Oh, take me home ♪ Take me home where I belong >> VGAN Chocolate.

Norwegian flavor.

Available in Walmart stores.

>> Seafood from Norway.

♪♪♪