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From 19 to 20 of March 2024 the chef team from NOMAD Indigenous FoodLab were cooking for Bocuse dOr Europe in Trondheim.
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NOMAD Indigenous FoodLab will bring Sámi and Evenki traditional chefs to Bocuse dOr Europe in Trondheim, with young professional chefs from Denmark who will join the team this year. NOMAD FoodLab chefs will present menu based on reindeer meat and Arctic berries
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Sámi reindeer herder from Finland Anne-Maria Magga successfully defends her PhD thesis
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Reindeer herding youth from Norway, Sweden and Finland gathered in Guovdageaidnu for 2 days of intensive workshop.
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I den gigantiske lavvoen skal publikum serveres reinsdyr-spesialiteter under Bocuse d’Or-finalen.
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As part of a new partnership between Permafrost Pathways and the International Centre for Reindeer Husbandry (ICR), the Arctic Initiative at Harvard Kennedy School (Arctic Initiative) and Woodwell Climate Research Center (Woodwell Climate) hosted 18 Indigenous youth from across the circumpolar North for a day of science, mapping, storytelling, and policy programming.
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The International Centre for Reindeer Husbandry (ICR) in cooperation with the Tufts University Fletcher School are thrilled to announce a Negotiation 101 workshop for the Indigenous and reindeer herding youth. Scheduled to take place in Guovdageaidnu, Norway, from February 21-23, 2024, the workshop is aimed at building the capacity of youth in the fields of diplomacy, communication, and policy-making.
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NOMAD Indigenous FoodLab is going to Bocuse d'Or festival in Trondheim, 19-20 of March 2024. See the video!
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The Aleut Community of St. Paul Island, the tribal government on St. Paul, was recently awarded a federal grant worth over $668,000 to commercially process reindeer meat. The tribe hopes the venture will open new revenue streams and lower prices in the island’s community store.
