Traditional Foods

Why EALLU Won – Gourmand Founder & President Edouard Cointreau

May 31, 2018 • Philip Burgess

Mr E. Cointreau, founder of the Gourmand Awards, samples traditional foods in the EALLU tent.

As noted previously, the EALLU food book was awarded the prestigious grand prize at the 23rd Gourmand food book awards held in China, last weekend. The founder of the Awards is a Mr Eduard Cointreau and he had the following things to say about the EALLU book:

EALLU is the first book ever, presenting an overview of the food cultures of the indigenous peoples of the Arctis, says Edouard Cointreau, president and founder of the Gourmand Awards. A unique book that, unlike many others, can really change the life of indigenous families, their nomadic communities and villages. In an exceptional and impressive way the authors, who are all arctic indigenous youth, has managed to create a book that share the way of life and the food culture of places that has been known by very few people on the planet. The importance of their work and the beautiful EALLU book has no comparison. The way these youth professionally and respectfully shared their food, the arctic culture and their insights on sustainability at the Gourmand Awards on may 26, caught the immediate attention of chefs, authors, writers, journalists and photographers from more than 60 countries.

See a new photo gallery the event below

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EALLU Wins Grand Prize and Arctic Prize at Gourmand Awards

May 28, 2018 • Philip Burgess

EALLU: Best in the World!

The Gourmand food book awards have now wrapped up in the coastal city of Yantai, China and the EALLU team are now heading home. It has been an extraordinarily successful trip, with the EALLU Food book picking up both the Grand Prize as ‘Best Foodbook in the World’ and best in the Arctic food culture category. This is an extremely important vote of confidence in the large team of young authors who contributed to this unique food book over the life of the Arctic Council Sustainable Development Working Group project.

To receive such an award from the mainstream food publishing industry is a powerful recognition of the richness and depth of a focal point of our cultures, our relationship to food. This is much more than just a book of recipes”, says Chair Mikhail Pogodaev of Association of World Reindeer Herders.

“We are incredibly proud of this achievement and our fantastic team of indigenous youth from across the Arctic who bridged generations and distances to create this extraordinary book. Maybe this signals a shift in how mainstream society values our food knowledge and that our societies can leverage this recognition to better community physical, mental and economic health. Arctic indigenous peoples have an absolutely unique understanding of the Arctic environment, their ecosystems, and our living food resources,” says Anders Oskal,the EALLU project leader and Secretary General of the Association of World Reindeer Herders. 

Read the official press release here and below see a gallery of photos

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Arctic Indigenous Youth Write Best Cookbook in the World!

May 26, 2018 • Philip Burgess

EALLU wins Gourmand prizeIndigenous reindeer herding youth win ‘Best in the World’ at 23rd Gourmand International Cookbook Award

An international group of young indigenous peoples, with their food book entitled: “EALLU –Food, Knowledge and How We Have Thrived on the Margins” has won the overall Gourmand International Cookbook Award.  The winners were announced today at the “Oscars of the cookbook world”  in Yantai, China. In this unique and now acclaimed food book, a team of 50 young indigenous authors presented 14 different Arctic indigenous peoples´ food cultures in one volume, the first of its kind. There were hundreds of entries from entries from across the world, the EALLU food book faced stiff competition (´eallu´means a herd (of reindeer) in the indigenous Sámi language, closely connected to the word ´eallin´ which means life), and was nominated in as many as 4 categories as well as the main prize itself –Best Food Book of the World, across all categoriesThe book was 1 of 16 nominees for the main prize, selected from contributions from 116 National States and was a delivery from the Arctic CouncilSustainable Development Working Group project EALLU.

To receive such an award from the mainstream food publishing industry is a powerful recognition of the richness and depth of a focal point of our cultures, our relationship to food. This is much more than just a book of recipes”, says Chair Mikhail Pogodaev of Association of World Reindeer Herders: “This is about Arctic indigenous peoples´ deep knowledge about food, raw materials, processing and conservation, food security, health and wellbeing – It’s about our food traditions, our traditional nomadic lifestyles, our local economies, our philosophy and our worldviews.

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EALLU Team in China for Gourmand Award Ceremony

May 24, 2018 • Philip Burgess

A team from the EALLU project has touched down in the coastal city of Yantai, China to attend the awards ceremony of the 23rd Gourmand International Cookbook Awards (the “Oscars of the cookbook world”) which are being held May 26-27.  Authors from all over the globe will compete for the prestigious awarding of the World´s best cookbooks and the EALLU book has been nominated for the best in all categories and also in three separate categories. 

Present in Yantai are ICR Director Anders Oskal and a group of indigenous youth including many authors. On Friday, May 25, the EALLU team, which have brought with them reindeer blood, smoked meat and a large lavvu will host attendees and tell about the book, the story behind the project and the importance of traditional foods to indigenous peoples. Also, the Gourmand Awards are the setting for the launch of the 2nd edition of the EALLU book, with a redesigned cover and new content. The EALLU team has representation from Sápmi, Russia and China. From Sápmi: Anders Oskal, Issát Turi, Inger Anita Smuk, Juoksa Smuk, Ellen-Sara Sparrok. From Russia: Mikail Pogodaev, Alena Gerasimova, Marta Okotetto, Anna Chuprina and from Aoluguya/Genhe; 4 persons. See some photos below

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EALLU Foodbook Nominated as Best in the World

May 21, 2018 • Philip Burgess

Have Indigenous Youth Made the Best Cookbook in the World?

 

Indigenous reindeer herding youth initiative nominated for 22nd Gourmand International Cookbook Awards 2018

 

The 22nd Gourmand International Cookbook Awards (the “Oscars of the cookbook world”) is being held May 26-27 in Yantai, China where authors from all over the globe will compete for the prestigious awarding of the World´s best cookbooks.

 

An international group young indigenous people and others are among the top nominees, with their food book entitled: “EALLU –Food, Knowledge and How We Have Thrived on the Margins”. The term ´eallu´ means a herd (of reindeer) in the indigenous Sámi language, closely connected to the word ´eallin´, which means life.

 

In this unique and acclaimed food book, a team of 50 young indigenous authors present 14 different Arctic indigenous peoples´ food cultures in one volume, the first of its kind. The book has been nominated in as many as 4 categories at the Gourmand Awards: Food Heritage, Sustainable Food, Arctic Food, and the main prize itself – Best Food Book of the World, across all categories. The book is 1 of 16 nominees for the main prize, selected from contributions from 116 countries.

 

This is much more than just a book of recipes”, says Chair Mikhail Pogodaev of Association of World Reindeer Herders (WRH): “This is about Arctic indigenous peoples´ deep knowledge about food, raw materials, processing and conservation, food security, health and wellbeing – Its about our food traditions, our traditional nomadic lifestyles, our local economies, our philosophy and our worldviews.”

 

Read the full press release belowEALLU Press Release Gourmand Nomination

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EALLU book now available online

May 30, 2017 • Philip Burgess

The Arctic Council SDWG EALLU book entitled “EALLU; Food, Knowledge and How We Have Thrived on the Margins” which was launched at the Arctic Council Ministerial in Fairbanks, Alaska is now available to download on the Arctic Council document archive.

Over millennia, Arctic Indigenous People’ culinary traditions and food culture have nourished peoples, enriched communities, bound generations and embodied the very essence of ‘sustainability’. Indigenous food production and processing systems ensured that by connecting to the deep cycles of the seasons, sun and moon, and their specific ecological niches, and their rich knowledge, herders, hunters, fishers and gatherers could sustain human and animal life over thousands of years. This is not ‘Traditional Knowledge’ constructed in the form of a declaration or political statement. This is ancient knowledge enacted in the everyday.
This is a book about the fabulous abundance and diversity of food in the Arctic. While many think of the Arctic as a place of harsh climate and scarcity, in fact the Arctic hosts an extraordinary food culture, built on 10,000 years of knowledge, and intergenerational knowledge transfer.
Download the book here.
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Arctic Council SDWG EALLU Traditional Foods Book Launches Today

May 10, 2017 • Philip Burgess

One of the main deliverables from the EALLU project is officially launched today at a side event to the Arctic Council Ministerial. The book is entitled “INDIGENOUS YOUTH, ARCTIC CHANGE & FOOD CULTURE. FOOD, KNOWLEDGE AND HOW WE HAVE THRIVED ON THE MARGINS”.

In terms of the breadth and scope, this is a unique publication that encompasses the traditional food culture of 14 different indigenous peoples through their own presentation of as many as 30 ‘recipes’. Contributions are drawn from Sámi, Nenets, Evenki, Chukchi, Even, Dukha, Inuit, Gwichin, Aleut, Koryak, Athabaskan and more. Many of the authors, in line with the project goals are drawn from indigenous youth. This is not a regular ‘cookbook’, as a quick glance at the menu illustrates: 

The Benefits of Raw Eating, Suovastuhttit: Using Fire and Smoke to Preserve Reindeer Meat; Reindeer Blood Soup; Reindeer Eye Soup; Buyuren – Blood Sausage; Chalmi, Hilta hilen – Stomach soup; Mipkuq (Black Meat in Seal Oil) – «Iñupiat Soul Food» and many more.

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EALLU Arctic Council Book Launch Countdown

May 9, 2017 • Philip Burgess

Final preparations for the official launch of the SDWG Arctic Council EALLU project primary deliverable are underway in Fairbanks, Alaska. The ICR/WRH/EALLU team from Norway and the Republic of Sakha (Yakutia) are gathered in Fairbanks for the Arctic Council Ministerial meeting which takes place tomorrow May 10 -11th. See the growing gallery here.

The launch will take place at a side event to the Ministerial (see full programme here or below. The launch will feature reindeer meat tasting (2 Alaskan reindeer have been slaughtered for the event) with meat prepared by Sámi chef Nils Bendik Dunfjeld. This will be followed by a panel discussion with the following:

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EALLU Book Launch at Arctic Council Ministerial Event

May 2, 2017 • Philip Burgess

The EALLU project primary delivery is a substantial ‘cookbook’ over over 160 pages of text and striking photography that gives a brand overview of 10 indigenous peoples food culture through the prism of specific dishes – some 30 recipes in all.

Traditional food and its preparation, conservation and consumption goes to  the very heart of indigenous peoples in the Arctic and their relationships with their community, land and animals. Many of the dishes are from reindeer and caribou, but there are other examples also of foods from marine mammals, plants on land and in sea and more. 

The book will be launched at an event being held during the Arctic Council Ministerial in Fairbanks Alaska. The launch will be followed by a panel discussion hosted by the UAF Reindeer Research Program, in partnership with the International Centre for Reindeer Husbandry. Topics will revolve around food, knowledge, youth and how best to utilise food and traditional knowledge for community empowerment.

Perhaps best of all? Reindeer meat will be served!!

AC EALLU Flyer.compressed-2
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EALLU Workshop to be held in Moscow

April 24, 2017 • Philip Burgess

Next weekend, April 29-30 in Moscow, the EALLU project is holding an international seminar in Moscow, at the Sokolniki Culture and Exhibition Centre. Entitled:  TRADITIONAL KNOWLEDGE AND INNOVATION IN THE INDIGENOUS PEOPLES’ FOOD SYSTEMS, AND THEIR ROLE IN THE DEVELOPMENT OF LOCAL ENTREPRENEURSHIP,  this seminar builds and expands on previous EALLU workshops which have been held across the circumpolar North – numbering nearly 30 various events in 10 countries over the last three years.

The seminar will carry over two days and combine presentations and practical work related to traditional food preparations. Presenters include traditional food practitioners, herders, administrators and others and will culminate in practical demonstrations in making ‘stroganina‘ (an Arctic delicacy made from thinly sliced raw fish or raw reindeer meat). The event is being held as part of a much larger event that runs until May 1st entitled ‘Treasures of the North. Masters and Artists of Russia 2017′ an annual event that celebrates the cultural richness and diversity of Russia’s North.

The event is open to all. See the full program below

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EALLU to serve Traditional Arctic Foods to Dignitaries

March 28, 2017 • Philip Burgess

Cloudberries on blood pancakes

Tomorrow, as part of the ‘Arctic Territory of Dialogue‘ Forum in Arkhangelsk the EALLU team will be serving lunch to Dmitry Rogozin (Deputy Prime Minister of Russia. Deputy Head of the Military-Industrial Commission. Special Envoy of the President) and Børge Brende, the Minister of Foreign Affairs of Norway, with Brende stopping by the EALLU expo and lavvu at 1130, followed by Rogozin at 13h00. The EALLU team have been prepping traditional foods all day (and into the night) for what promises to be an extremely busy day tomorrow at the Forum. And what a menu!

  1. Boiled reindeer tongue 
  2. Smoked reindeer heart
  3. Soup with reindeer filet, potatoes and carrots 
  4. Indigirka salad made with white fish  
  5. “Roastbeef” style reindeer meat
  6. Reindeer meat in the Taiga style 
  7. Smoked omul  
  8. Prelim, a Chukchi dish made from reindeer meat, bone marrow and fat. 
  9. Blood pancakes with cream and cloudberries
  10. Sami traditional bread
  11. Eight different kinds of smoked, dried and salted reindeer meat
  12. Reindeer chips

This will be an excellent opportunity to showcase the diversity and excellence of Arctic Indigenous Cuisine, as over 1000 participants are expected over the two days.

See our expanding photo gallery of the event here

 

 

 

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EALLU Indigenous Cuisine Expo at Large Arctic Forum

• Philip Burgess

The EALLU project is hosting an Arctic Indigenous Cuisine Expo at the ‘Arctic Territory of Dialogue Forum‘ being held in Archangelsk in North West Russia March 29-30, 2017. A large contingent of EALLU project personnel are currently setting up in Archangelsk now, participating in what will likely be the largest Arctic related international gathering of politicians, administrators, researchers and business interests ever held, with over 1000 people expected. Check out our event photo gallery – we will be adding to it daily

EALLU will be serving traditional Arctic foods sourced from within Russia and food will be prepared by EALLU project participants, including a Sami chef from Norway. More pictures as the event progresses.

 

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Major EALLU Seminar in Yakutsk this Weekend

November 24, 2016 • Philip Burgess

1_primary_logo_256A significant EALLU seminar takes place this weekend in the city of Yakutsk, the capital of the Republic of Sakha. The seminar is being organized by the ICR, WRH and a number of other organizers both local and international.

The seminar is entitled: ‘A FUTURE VISION FOR THE REINDEER MEAT INDUSTRY, The Role of New Technologies and Traditional Knowledge‘. Welcomes will be given by the Norwegian Ambassador to Russia, the Minister for Education and the Minister for Federal Relations and External Affairs of the Sakha Republic, the Rector of the University of Tromsø, the President of the University of the Arctic and the Director of the Northern Forum.

The seminar will take place all day Saturday, November 26th and will be followed by a field excursions and further workshops and discussions on indigenous food systems and the EALLU Arctic Cookbook, a delivery the Arctic Council.

See the full programme below, 

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See photos from the 17 May Celebrations, Moscow

May 19, 2016 • Philip Burgess

IMG_0063You can now see a large gallery of images from 17 May, Norwegian national day, celebrations held in Moscow this week. See all the photos here.

Fine traditional foods of reindeer met, frozen fish, reindeer fat, blood, cloudberries and more was served to 200 people on the grounds of the Norwegian Embassy in Moscow, presided over by Ambassador Leidulv Namtvedt.

The event was organized by the EALLU team nd the International Centre for Reindeer Husbandry in partnership with the Embassy

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‘Biological Diversity’ Can Mean Blood on Your Hands

April 13, 2016 • Philip Burgess

Unknown-1As written previously, a course with over thirty students from all over the world of reindeer husbandry (Chukchi, Even, Evenki, Dolgan, Sami, Nenets and Dukha – to see where all these reindeer peoples live visit our Reindeer Peoples page), is currently underway in Kautokeino. Entitled ‘Biological Diversity from Indigenous Perspective’, the course has a strong focus on traditional food preparation and techniques and food as a key tool for the conservation of biological diversity and knowledge. Day 2 of the course is underway today, where students are demonstrating the skills, knowledge and food from their respective regions.

As the gallery below shows, working with reindeer meat and preparing traditional foods involves work, blood, fire and ashes…

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International Media Visit to Learn About Reindeer, Food

• Philip Burgess

IMG_2750In an event coordinated by the International Centre for Reindeer Husbandry and Søren Kühlwein, the Director of the Hotel og Restaurantskolen in Copenhagen, a large number of food journalists are currently guests of ICR in Kautokeino where they are learning at first hand the meaning of ‘traditional foods’ in the Arctic. Traditional food consumption, processing and economies are one of the mainstays of life in small indigenous communities. The production and processing of reindeer meat and related products is a key plank in nurturing sustainability and resilience in marginal and often marginalized communities.

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Biological Diversity from Indigenous Perspective Course Starts Today

April 12, 2016 • Philip Burgess

Biological Diversity CourseA unique course got underway in Kautokeino, Norway today, with well over 30 young students with many young reindeer herding peoples represented (Nenets, Eveny, Evenki, Sami, Chukchi, Dukha and Dolgan). The students are enrolled as Bachelor students at the Sami University of Applied Sciences in Kautokeino in a course entitled ‘Biological diversity in a circumpolar indigenous perspective’.

The bringing together of this diverse group of young reindeer herders has been made possible through the coordination  of UNEP, GEF, the Arctic Council through the rubric of the Nomadic Herders project as organized by the International Centre for Reindeer Husbandry in cooperation with University of the Arctic with financial support from the Norwegian Government, Ministry of Climate and Environment. With a strong focus on traditional food preparation, techniques and food as a key tool for the conservation of biological diversity and knowledge, the goal is to enhance the resilience of reindeer herders’ ecosystems and livelihoods, with an emphasis on the future generations of herders that will have to navigate the complexities of maintaining a traditional livelihood in a rapidly changing Arctic.

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Life in the North: It’s About the Food

November 5, 2015 • Philip Burgess

image_8The Northern Forum Assembly continues and today in Yakutsk, and as an integral part of the Assembly, there was a feast of traditional Arctic food at Muus Khaya restaurant prepared by Sakha, Even, Evenki and Sami – to feed hungry people of course, but importantly to demonstrate the extraordinary knowledge and skill that is embedded in small communities when it comes to the preparation of traditional foods. The Arctic Council SDWG EALLU project has this very goal in mind and was a part of the preparations and execution. The Assembly continues tomorrow and will be followed at the weekend by the board meeting of the International Centre for Reindeer Husbandry. See some photos of the feast below.

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Real Food, Real Fat. Photos from Forskningsdagene Kautokeino

September 23, 2015 • Philip Burgess

Reindeer meat being smoked in a lavvuEvery year, the Research Council of Norway brings research into the community over several days in an event called Forskningsdagene, where researchers are invited to share their research with the general public. Events are held nationwide and this year the theme is food. From their website, they note that food is not just food, but food is politics, culture and religion.

As part of these Forskningsdagene events, the Sami University College through the Árbediehtu – Tradisjonell kunnskap project and the International Centre for Reindeer Husbandry  held a practical demonstration earlier this week of smoking reindeer meat and making traditional sausage. The event was held outside the college in a lavvu and was well attended by herders, duck hunters and youth and scientists. See the programme here. See photos below.

While the practical demonstrations were going on, inside the collage there was a book exhibition of books in Sami and Norwegian that were related to food culture and food production which was organized by the Sámi lohkanguovddáš – who also have created a unique list of Sami traditional food related titles in available in many languages (you can download it here or see below).

In addition, an Evenki delegation was in Kautokeino for the Forskningsdagene events and they demonstrated their food culture and held meetings with the International Centre for Reindeer Husbandry. Watch a short video about the event, featuring ICR employee Alena Gerasimova here.

Some media coverage here:

Avvir: Sieđga lea suovastuhttimii buoremus

NRK: Dutkanbeaivvit allaskuvllas: Manne boazoálbmogat eai bora njuovččageaži?

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ICR Attends Festival of National Cultures in Saint Petersburg

November 26, 2014 • Svetlana Avelova

фестиваль ИНСOn November 25 the festival of national cultures of the indigenous people of the North, Siberia and the Far East finished its work. The festival is held annually by the Indigenous Peoples Institute of Herzen State Pedagogical University of Russia. This event was attended by a professor of the UArctic EALAT Institute Svein Mathiesen and the International Centre for Reindeer Husbandry – Anders Oskal, Inger Anita Smuk and Elna Sara.

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