On behalf of everyone at Sons of Norway, have a happy and safe Thanksgiving!
Thursday, November 26, 2009
Wednesday, November 25, 2009
Thanksgiving Eats and Treats!
Thanksgiving is almost here! In a little over 24 hours I'll be knee deep in turkey, mashed potatoes, stuffing, cranberry sauce, lefse and pumpkin pie. Unlike past years I am hosting the dinner this year and that means I'm responsible for sending everyone home stuffed and satisfied. Kind of nerve wracking but I think I've got a good game plan in place. I've got it figured out as to when I need to start the turkey, then when I have to get the pie and stuffing cooking.
There's so much to plan out that it makes my head spin and I've gained a whole new respect for the folks who, year after year, host large family Thanksgiving celebrations. Seriously, it took me until this week just to decide on what I would serve , then it took me 3 days to figure out which recipes I would use!
So, in the spirit of the season, and in hope of helping others out there make it through Thanksgiving unscathed, I have put together a full Thanksgiving menu to use if you are running out of time or nerve. Enjoy!
Let's start with a traditional Lefse recipe.
Ingredients:
2 quarts potatoes
1 tbsp lard
3 tbsp sweet milk
Salt
Flour
Run potatoes through a meat grinder, set aside to cool. Heat lard and milk. Pour over the cold potatoes. Knead well in flour, enough to roll out very thin. Bake on lefse iron.
Next, we need something warm to sup on (yes, I really did use the word "sup." And in the proper, not-greeting sort of way, too) since it's supposed to get pretty chilly around here on Thanksgiving. The following recipe for a warm Rhubarb Soup should do the trick.
Ingredients:
12 ounces of Rhubarb
3 pints of water
6 ounces of sugar
3 tsp potato flour
Clean and cut fine the rhubarb. Bring to a boil in the water, then dissolve the potato flour in two tsp of water and stir into boiling soup. Bring the mixture to a boil again and add the sugar. This recipe will serve 6, so you can adjust up or down as needed.
Now that we have the soup course out of the way it's time to bring out the main course! If your family is anything like mine, that means that cooking a meal that appeals to everyone can be tricky. I've learned over the years from watching my mother and aunt cook for the fam that it's just a better idea to have a couple of entrees. That way everyone has a great Thanksgiving feast. So, in the interest of keeping the peace, I've got two different entrees that should work great for a traditional Norwegian Thanksgiving dinner.
The first entree is Faar I Kaal
Ingredients:
4.5 to 5.5 lbs of lamb or mutton
Salt
Water
1 large head of cabbage
Saus:
2 oz butter
2 oz flour
1 tablespoon whole pepper corns
Wash the meat in lukewarm water. Cut into suitable pieces and place in just enough boiling, salted water to cover the meat. Skim when it rises to a boil and let simmer for for half an hour; then remove meat from water.
For the saus, melt butter and stir in flour. Add the strained broth. Place the meat in this mixture in alternate layers with the washed, parboiled and cut up cabbage together with the pepper tied in a cheese cloth pouch. Boil under cover until all is tender; usually 3 hours.
The next entree is the one I KNOW you ALL have been waiting for: LUTEFISK! Yes, the smelly, jelly-like fish dish that has numerous songs devoted to it! Unfortunately the recipe I have for it takes up to 2 weeks to prepare, but if you need a faster way to get this delicacy, then check out the Sons of Norway recipe box here for a great recipe.
Ingredients:
9 lbs dried cod
2 lbs slaked lime
1 and 1/3 lbs washing soda (if you can't tell yet, this is a very old and traditional recipe)
Water
Saw the fish into convenient pieces and place in a wooden receptacle and cover with cold water. Let it lie for a week changing water every day. Make a solution of the slaked lime, soda and fifteen quarts of water. Place the fish in this solution under weights to keep the pieces in position as they swell. Add more water if necessary to keep the pieces covered. In about a week, or when properly softened through, take out and rinse thoroughly and place in cold water for eight days, changing the water twice daily during the first few days.
Cut in pieces the size you wish to serve, skin and wash. Tie in a cloth and place in boiling water to cook for 10-15 minutes until tender. Serve with melted butter.
Now that's over, it's time for desert! Today I bring you a traditional Riskrem.
Ingredients:
1 qt cream
2 cups cold boiled rice
2 tbsp gelatin
1 cup cold water
2 egg whites
1/2 cup blanched almonds
Sugar to taste
Soak gelatin in water, then put over heat to melt. At the same time, whip the cream until thick. When the gelatin is cold, add to the whipped cream. Add sugar, almonds and whites of eggs and beat until stiff. Serve very cold, and, if you like, add some grated pineapple for color and texture.
So there we have it--a four course Thanksgiving meal that will pull at the heartstrings of any Norwegian American family.
If you have your own recipes or Norwegian American family traditions for Thanksgiving, why not share them in the comments section below.
Happy Thanksgiving everyone!
There's so much to plan out that it makes my head spin and I've gained a whole new respect for the folks who, year after year, host large family Thanksgiving celebrations. Seriously, it took me until this week just to decide on what I would serve , then it took me 3 days to figure out which recipes I would use!
So, in the spirit of the season, and in hope of helping others out there make it through Thanksgiving unscathed, I have put together a full Thanksgiving menu to use if you are running out of time or nerve. Enjoy!
Let's start with a traditional Lefse recipe.
Ingredients:
2 quarts potatoes
1 tbsp lard
3 tbsp sweet milk
Salt
Flour
Run potatoes through a meat grinder, set aside to cool. Heat lard and milk. Pour over the cold potatoes. Knead well in flour, enough to roll out very thin. Bake on lefse iron.
Next, we need something warm to sup on (yes, I really did use the word "sup." And in the proper, not-greeting sort of way, too) since it's supposed to get pretty chilly around here on Thanksgiving. The following recipe for a warm Rhubarb Soup should do the trick.
Ingredients:
12 ounces of Rhubarb
3 pints of water
6 ounces of sugar
3 tsp potato flour
Clean and cut fine the rhubarb. Bring to a boil in the water, then dissolve the potato flour in two tsp of water and stir into boiling soup. Bring the mixture to a boil again and add the sugar. This recipe will serve 6, so you can adjust up or down as needed.
Now that we have the soup course out of the way it's time to bring out the main course! If your family is anything like mine, that means that cooking a meal that appeals to everyone can be tricky. I've learned over the years from watching my mother and aunt cook for the fam that it's just a better idea to have a couple of entrees. That way everyone has a great Thanksgiving feast. So, in the interest of keeping the peace, I've got two different entrees that should work great for a traditional Norwegian Thanksgiving dinner.
The first entree is Faar I Kaal
Ingredients:
4.5 to 5.5 lbs of lamb or mutton
Salt
Water
1 large head of cabbage
Saus:
2 oz butter
2 oz flour
1 tablespoon whole pepper corns
Wash the meat in lukewarm water. Cut into suitable pieces and place in just enough boiling, salted water to cover the meat. Skim when it rises to a boil and let simmer for for half an hour; then remove meat from water.
For the saus, melt butter and stir in flour. Add the strained broth. Place the meat in this mixture in alternate layers with the washed, parboiled and cut up cabbage together with the pepper tied in a cheese cloth pouch. Boil under cover until all is tender; usually 3 hours.
The next entree is the one I KNOW you ALL have been waiting for: LUTEFISK! Yes, the smelly, jelly-like fish dish that has numerous songs devoted to it! Unfortunately the recipe I have for it takes up to 2 weeks to prepare, but if you need a faster way to get this delicacy, then check out the Sons of Norway recipe box here for a great recipe.
Ingredients:
9 lbs dried cod
2 lbs slaked lime
1 and 1/3 lbs washing soda (if you can't tell yet, this is a very old and traditional recipe)
Water
Saw the fish into convenient pieces and place in a wooden receptacle and cover with cold water. Let it lie for a week changing water every day. Make a solution of the slaked lime, soda and fifteen quarts of water. Place the fish in this solution under weights to keep the pieces in position as they swell. Add more water if necessary to keep the pieces covered. In about a week, or when properly softened through, take out and rinse thoroughly and place in cold water for eight days, changing the water twice daily during the first few days.
Cut in pieces the size you wish to serve, skin and wash. Tie in a cloth and place in boiling water to cook for 10-15 minutes until tender. Serve with melted butter.
Now that's over, it's time for desert! Today I bring you a traditional Riskrem.
Ingredients:
1 qt cream
2 cups cold boiled rice
2 tbsp gelatin
1 cup cold water
2 egg whites
1/2 cup blanched almonds
Sugar to taste
Soak gelatin in water, then put over heat to melt. At the same time, whip the cream until thick. When the gelatin is cold, add to the whipped cream. Add sugar, almonds and whites of eggs and beat until stiff. Serve very cold, and, if you like, add some grated pineapple for color and texture.
So there we have it--a four course Thanksgiving meal that will pull at the heartstrings of any Norwegian American family.
If you have your own recipes or Norwegian American family traditions for Thanksgiving, why not share them in the comments section below.
Happy Thanksgiving everyone!
Thursday, November 19, 2009
It's Lefse Time!
Just a week left until Thanksgiving, which is called Lefse day at my house! Now I've never made my own lefse before, but I am considering it this year--if I have enough time. If I do, then I'll probably use the video below to help with the recipe. I thought all you readers might enjoy it as well.
Have fun!
Have fun!
Tuesday, November 17, 2009
NEWS ALERT: Big Change to Norwegian Passport Applications
According to an official alert, December 1st will mark a big change in how Norwegian passport applications are being handled. Beginning on that date, it will no longer be possible to apply for a new passport through Honorary Consulates, including the one in Minneapolis.
That being the case, anyone who has a passport that expires in the next couple of years is being encouraged to contact their nearest Consulate for passport renewal before December 1. Thereby avoiding the inconvenience of a trip to one of the few remaining consulates in Washington, Houston, New York or San Fransisco.
A full explanation of the change can be found here at the Norway.org website.
That being the case, anyone who has a passport that expires in the next couple of years is being encouraged to contact their nearest Consulate for passport renewal before December 1. Thereby avoiding the inconvenience of a trip to one of the few remaining consulates in Washington, Houston, New York or San Fransisco.
A full explanation of the change can be found here at the Norway.org website.
Monday, November 16, 2009
Norwegian Time Machine: 1924 Telemark Rye Bread
Since the last recipe was a hearty Lapskaus recipe, I thought it might be nice to include a traditional accompaniment: Telemark Rye Bread. Once again, this is the 1924 version of the recipe. For a modern version, check out the link at the bottom of the post.
And if you do give this one a try, please let me know how it turns out. Leave a comment or e-mail me--I'd love to hear if this recipe has held up for the past 85 years.
8-quart kettleful of potatoes
Salt
Graham Rye Flour (sifted)
White flour (sifted)
1 cake compressed yeast or its equivalent in any other good yeast
In the evening boil potatoes very well. Salt more than ordinary. Drain. Put through a potato ricer and mash thoroughly. While hot, work in with a potato masher as much graham-rye and white flour (half of each) as you can. Set aside to cool. When lukewarm, knead using the same proportion of graham-rye and white flour—half of each—as before. Make dough very stiff. When nearly through add the cakeof yeast dissolved in a little water. Let stand over night but not in too warm a place as the large proportion of potatoes causes it to sour very easily. In the morning form into small round loaves. Brushthe tops with a mixture of egg yolk and a little cream. Dent the top of each loaf with the point of the little finger and put immediately in the oven and bake slowly for one and one-half to two hours. Caraway seeds and a little grated primost may be added to the potatoes when mashing if desired.
IMPORTANT—be sure to mash the potatoes well. Don’t let the mixture be too warm when adding the yeast. Do not keep in too warm a place over night. Make dough very stiff as it always softens. Much depends upon carefully following instructions otherwise the bread will not be a success. The dough is sticky and may be hard to handle, requiring patience, but this will be more than rewarded by the finished product.
Now, for a more modern version of this recipe, I found this one, which should be fairly similar, with the exception of the molasses. Anyone up for trying both recipes and reporting back on how they turned out?
And if you do give this one a try, please let me know how it turns out. Leave a comment or e-mail me--I'd love to hear if this recipe has held up for the past 85 years.
8-quart kettleful of potatoes
Salt
Graham Rye Flour (sifted)
White flour (sifted)
1 cake compressed yeast or its equivalent in any other good yeast
In the evening boil potatoes very well. Salt more than ordinary. Drain. Put through a potato ricer and mash thoroughly. While hot, work in with a potato masher as much graham-rye and white flour (half of each) as you can. Set aside to cool. When lukewarm, knead using the same proportion of graham-rye and white flour—half of each—as before. Make dough very stiff. When nearly through add the cakeof yeast dissolved in a little water. Let stand over night but not in too warm a place as the large proportion of potatoes causes it to sour very easily. In the morning form into small round loaves. Brushthe tops with a mixture of egg yolk and a little cream. Dent the top of each loaf with the point of the little finger and put immediately in the oven and bake slowly for one and one-half to two hours. Caraway seeds and a little grated primost may be added to the potatoes when mashing if desired.
IMPORTANT—be sure to mash the potatoes well. Don’t let the mixture be too warm when adding the yeast. Do not keep in too warm a place over night. Make dough very stiff as it always softens. Much depends upon carefully following instructions otherwise the bread will not be a success. The dough is sticky and may be hard to handle, requiring patience, but this will be more than rewarded by the finished product.
Now, for a more modern version of this recipe, I found this one, which should be fairly similar, with the exception of the molasses. Anyone up for trying both recipes and reporting back on how they turned out?
Friday, November 13, 2009
Norwegian Time Machine: 1924 Recipe for Lapskaus
It's the time of year when we are all thinking about food. With Thanksgiving right around the corner it's hard not to, right? As the weather gets colder and the days get shorter, I turn more and more to comfort foods when planning meals at home. I love good hot meals, heavy stews and thick, fragrant sauces. So, today I give you a recipe from 1924 for one of my favorite Norwegian foods, Lapskaus. I first came across this delicacy 8 or 9 years ago when I was visiting the Vegas Viking 6-152 lodge. They made an absolutely wonderful lapskaus with potatoes, and large chunks of meat in a sauce that was beyond belief. I'll never forget that when I asked for the recipe I was told they didn't really use one beyond the various type of ingredients. Too bad for me, right?
Well, in any case, when made correctly it can be the finest, yet most simple meal to enjoy on a cold November night. So, with that, I give you the 1924 recipe and a link to a more current recipe as the one below may be hard to replicate (can you even get "salt meat" anymore?).
Ingredients:
1 soup plate of boiled salt meat
1 soup plate of fresh raw meat
1/2 lb pork
1 qt potatoes
1 small onion
1/2 tsp pepper
Salt
Water
Cut the fresh meat, pork and potatoes into small cubes. Place over the fire in water. Add finely chopped onion, pepper and salt to taste. Boil under cover for about one and one-half hours. Add the salt meat after the fresh meat has boiled for half an hour. Serve.
Well, in any case, when made correctly it can be the finest, yet most simple meal to enjoy on a cold November night. So, with that, I give you the 1924 recipe and a link to a more current recipe as the one below may be hard to replicate (can you even get "salt meat" anymore?).
Ingredients:
1 soup plate of boiled salt meat
1 soup plate of fresh raw meat
1/2 lb pork
1 qt potatoes
1 small onion
1/2 tsp pepper
Salt
Water
Cut the fresh meat, pork and potatoes into small cubes. Place over the fire in water. Add finely chopped onion, pepper and salt to taste. Boil under cover for about one and one-half hours. Add the salt meat after the fresh meat has boiled for half an hour. Serve.
Wednesday, November 11, 2009
Norwegian Time Machine Recipes: Lefse No 1
To the mothers of Norwegian descent in America:
Who with courage and fortitude almost incomprehensible came to this country in advance of civilization
Who have been the centers about which our happy homes have been reared
Who never stinted in toil of the hands of effort of the mind that those about them might be happy
Who by their love, loyalty, interest, enthusiasm, cheerfulness, radiant optimism, and hopefulness
And not least by their observance of customs and occasions and the serving of good things to eat
Did their part in building and maintaining a morale so necessary in the work of transforming the wild forests and prairies of this great country into golden harvest fields, comfortable homes, and thriving cities
This humble volume is respectfully dedicated
The year was 1924 when these words were written and the passage comes from the introduction of a small, green-canvas-hard-cover, frayed on the edges and definitely well-loved cook book of popular Norwegian recipes called (logically) COOK BOOK of POPULAR NORWEGIAN RECIPES.
I found it a while back when I was doing some cleaning and going through the space under my stairs and after reading the above passage I got to thinking that this cook book probably had a number of recipes from our parents’/grandparents’ generations and thus maybe a wider audience. I think we all have at least one or two favorite family recipes that always seem to taste better than modern variants, right? I think of my grandma Almira’s cooking, using recipes that her folks brought over from the old country and how modern recipes never seem to match them.
So, in hopes of helping a few folks out there reconnect with their heritage and to reminisce about times gone by, I’ll be posting a number of these recipes throughout November and December. Now, before we get onto the recipes, here’s a couple items to give this book some historical perspective: Vladamir Lenin had just passed away and Marlon Brando was born; Also Calvin Coolidge was the president of the 48 United States of America and had just given the first ever presidential address from the Whitehouse over the radio.
So, with that, enjoy today’s Time Machine Recipe:
Lefse No 1
Potatoes, as many as desired
Salt
Cream
Flour
Peel potatoes and cook till well done. Mash fine and add a little salt. When cold, add a little cream and flour enough to mold. Sprinkle the molding board well with flour. Take a large spoonful of dough at a time and roll out thin. Bake on top of a moderately warm stove until a very light brown. Turn with a long pointed stick (made for the purpose) and brown lightly on the other side. Fold and place in cloths to keep soft.
Who with courage and fortitude almost incomprehensible came to this country in advance of civilization
Who have been the centers about which our happy homes have been reared
Who never stinted in toil of the hands of effort of the mind that those about them might be happy
Who by their love, loyalty, interest, enthusiasm, cheerfulness, radiant optimism, and hopefulness
And not least by their observance of customs and occasions and the serving of good things to eat
Did their part in building and maintaining a morale so necessary in the work of transforming the wild forests and prairies of this great country into golden harvest fields, comfortable homes, and thriving cities
This humble volume is respectfully dedicated
The year was 1924 when these words were written and the passage comes from the introduction of a small, green-canvas-hard-cover, frayed on the edges and definitely well-loved cook book of popular Norwegian recipes called (logically) COOK BOOK of POPULAR NORWEGIAN RECIPES.
I found it a while back when I was doing some cleaning and going through the space under my stairs and after reading the above passage I got to thinking that this cook book probably had a number of recipes from our parents’/grandparents’ generations and thus maybe a wider audience. I think we all have at least one or two favorite family recipes that always seem to taste better than modern variants, right? I think of my grandma Almira’s cooking, using recipes that her folks brought over from the old country and how modern recipes never seem to match them.
So, in hopes of helping a few folks out there reconnect with their heritage and to reminisce about times gone by, I’ll be posting a number of these recipes throughout November and December. Now, before we get onto the recipes, here’s a couple items to give this book some historical perspective: Vladamir Lenin had just passed away and Marlon Brando was born; Also Calvin Coolidge was the president of the 48 United States of America and had just given the first ever presidential address from the Whitehouse over the radio.
So, with that, enjoy today’s Time Machine Recipe:
Lefse No 1
Potatoes, as many as desired
Salt
Cream
Flour
Peel potatoes and cook till well done. Mash fine and add a little salt. When cold, add a little cream and flour enough to mold. Sprinkle the molding board well with flour. Take a large spoonful of dough at a time and roll out thin. Bake on top of a moderately warm stove until a very light brown. Turn with a long pointed stick (made for the purpose) and brown lightly on the other side. Fold and place in cloths to keep soft.
Thursday, October 29, 2009
Nordic vs Scandinavian: The Terms That Launched a Thousand Ships
Today we've got a great post from Colin, clarifying a point that has confused many folks (myself included).
A recent post on this blog generated some comments about the cultural connections between Scandinavia and Finland. The discussion brings up an interesting issue about the distinctions between Scandinavians and their eastern neighbors.
In America, the words “Nordic” and “Scandinavian” are used more or less interchangeably, but there’s a distinction between them that’s worth making. Strictly speaking, “Scandinavian” is a term referring to people who share a common Germanic linguistic and cultural ancestry, and live in or come from the countries we now know as Norway, Sweden, Denmark, Iceland, and the Faroe Islands. The term “Nordic” is meant to encompass a larger group of people living or coming from a geographic region, roughly defined as stretching from Finland to Iceland, or even Greenland, depending on the context.
Scandinavians are the linguistic and cultural descendents of tribes of wandering Germans who ventured north as the last glaciers receded. Even today, their languages are very similar and to a great degree, mutually intelligible. Finnish, on the other hand, is completely different, and is far closer to Hungarian than any of the Scandinavian languages.
Despite the linguistic divide, there has been a long history of cultural and political connection between Finland, Scandinavia, Greenland and, for that matter, the Baltic states of Estonia, Lithuania and Latvia. Over the centuries, various groups have invaded, conquered, colonized, fled, migrated to and been pushed out of each other’s countries, the borders of which have changed significantly through history. Thus, the ethnic and cultural makeup of the Nordic region is far more complex than people commonly think. There are Swedish-speaking people in Finland, Finnish-speaking people in Sweden, ethnic Danes in Greenland, the Eskimo-Aleut Greenlanders, the Kven people in Northern Norway, various groups of Roma (gypsies) throughout the region, immigrants from all over the world, and of course the Sami, who might be related to the Finns, but maybe not – no one really knows for sure. The term “Nordic” is convenient, if not tremendously specific, because it lumps all of these people more or less together.
In America, we’re fairly inconsistent about how we use these terms. Your typical “Scandinavian” gift store will also include a good number of Finnish items. At the University of Minnesota, I studied Norwegian under the aegis of the Department of German, Scandinavian and Dutch, although the same department also offers Finnish; this is reflected in that my major is known as “Scandinavian Languages and Cultures and Finnish” which is misleading given that, unfortunately, the closest I ever got to studying anything remotely Finnish was to read The Finn Family Moomintroll, a children’s book series written by a Swedish-speaking Finn. On the other hand, the Nordic American Thanksgiving Breakfast event is dutifully so titled because it includes representatives from the Finnish-American community, and various incarnations of Sons of Norway’s mission statement have taken pains to make the distinction: The mission of Sons of Norway is to promote and to preserve the heritage and culture of Norway, to celebrate our relationship with other Nordic Countries, and provide quality insurance and financial products to our members.
A recent post on this blog generated some comments about the cultural connections between Scandinavia and Finland. The discussion brings up an interesting issue about the distinctions between Scandinavians and their eastern neighbors.
In America, the words “Nordic” and “Scandinavian” are used more or less interchangeably, but there’s a distinction between them that’s worth making. Strictly speaking, “Scandinavian” is a term referring to people who share a common Germanic linguistic and cultural ancestry, and live in or come from the countries we now know as Norway, Sweden, Denmark, Iceland, and the Faroe Islands. The term “Nordic” is meant to encompass a larger group of people living or coming from a geographic region, roughly defined as stretching from Finland to Iceland, or even Greenland, depending on the context.
Scandinavians are the linguistic and cultural descendents of tribes of wandering Germans who ventured north as the last glaciers receded. Even today, their languages are very similar and to a great degree, mutually intelligible. Finnish, on the other hand, is completely different, and is far closer to Hungarian than any of the Scandinavian languages.
Despite the linguistic divide, there has been a long history of cultural and political connection between Finland, Scandinavia, Greenland and, for that matter, the Baltic states of Estonia, Lithuania and Latvia. Over the centuries, various groups have invaded, conquered, colonized, fled, migrated to and been pushed out of each other’s countries, the borders of which have changed significantly through history. Thus, the ethnic and cultural makeup of the Nordic region is far more complex than people commonly think. There are Swedish-speaking people in Finland, Finnish-speaking people in Sweden, ethnic Danes in Greenland, the Eskimo-Aleut Greenlanders, the Kven people in Northern Norway, various groups of Roma (gypsies) throughout the region, immigrants from all over the world, and of course the Sami, who might be related to the Finns, but maybe not – no one really knows for sure. The term “Nordic” is convenient, if not tremendously specific, because it lumps all of these people more or less together.
In America, we’re fairly inconsistent about how we use these terms. Your typical “Scandinavian” gift store will also include a good number of Finnish items. At the University of Minnesota, I studied Norwegian under the aegis of the Department of German, Scandinavian and Dutch, although the same department also offers Finnish; this is reflected in that my major is known as “Scandinavian Languages and Cultures and Finnish” which is misleading given that, unfortunately, the closest I ever got to studying anything remotely Finnish was to read The Finn Family Moomintroll, a children’s book series written by a Swedish-speaking Finn. On the other hand, the Nordic American Thanksgiving Breakfast event is dutifully so titled because it includes representatives from the Finnish-American community, and various incarnations of Sons of Norway’s mission statement have taken pains to make the distinction: The mission of Sons of Norway is to promote and to preserve the heritage and culture of Norway, to celebrate our relationship with other Nordic Countries, and provide quality insurance and financial products to our members.
Tuesday, October 20, 2009
It's Never Too Early for Norwegian Language Lessons
Good morning world! It's still dark outside on this cool October Tuesday, so the creative/mental juices are still moving a little slowly. On days like this I look for inspiration in an number of locations. First I go to the blog stats and see what folks are interested in reading about (language and food) then I go out into the wilds of the web, looking for content that I think you'll enjoy.
Today's wonderstuff comes from the awesome folks over at My Little Norway, another blog about Norway. I love it because it's written from the perspective of a foreigner living in Norway, so there's lots of interesting topics, which I always find entertaining and worth the read.
Seeing as how many of this blogs readers really enjoy reading about Norwegian language, I thought many readers might be interested in some posts by L-Jay about how the Norwegian Language has affected English. Enjoy and check back late for some original content.
Today's wonderstuff comes from the awesome folks over at My Little Norway, another blog about Norway. I love it because it's written from the perspective of a foreigner living in Norway, so there's lots of interesting topics, which I always find entertaining and worth the read.
Seeing as how many of this blogs readers really enjoy reading about Norwegian language, I thought many readers might be interested in some posts by L-Jay about how the Norwegian Language has affected English. Enjoy and check back late for some original content.
Saturday, October 17, 2009
Shared Nordic Heritage = Fryktinngytende!
I don't know about you, but I LOVE any news story that starts out "In a scene reminiscent of the Viking age, two bearded men in fur robes and leather armor instructed children in swordplay."
Let's take a minute and break it down. Not one, but two full grown men dressed in leather armor are teaching kids to play with swords. What's the Norwegian word for "awesome"? Uh...how about...fryktinngytende! Yeah...I think that's right...yeah.
Anyhow, that's not the point. The point is that the link goes to a nice story about a Nordic festival that happened down in Kansas and involved folks from Norway, Sweden, Finland, Iceland and Denmark. I always like to hear about these kinds of festivals because they show how all the Nordic countries can come together in celebration of a shared heritage and common vision of the future.
There are lots of these kinds of Nordic events happening around the country. If you know of one, share it with us in the comments section below!
Let's take a minute and break it down. Not one, but two full grown men dressed in leather armor are teaching kids to play with swords. What's the Norwegian word for "awesome"? Uh...how about...fryktinngytende! Yeah...I think that's right...yeah.
Anyhow, that's not the point. The point is that the link goes to a nice story about a Nordic festival that happened down in Kansas and involved folks from Norway, Sweden, Finland, Iceland and Denmark. I always like to hear about these kinds of festivals because they show how all the Nordic countries can come together in celebration of a shared heritage and common vision of the future.
There are lots of these kinds of Nordic events happening around the country. If you know of one, share it with us in the comments section below!
Thursday, October 15, 2009
Since We're on a Historical Kick Lately...
One of my favorite stories, Norwegian or otherwise, is that of the Birkebeiners. It's a story I'm sure most everyone reading this is familiar with, but if not you definitely need to check out the Lise Lunge Larson book about their flight and rescue of a future king.Basically it goes like this, in Norway during the 1200's there were two groups claiming monarchy over Norway. On one side was the ruling family of King Sverre and on the other side were the Baglers. Battles were fought between them over land, ideals and succession, but in the end the fate of Norway fell to a newborn named Håkon Haakonsson.
Håkon was born in territory which was controlled by the Bagler faction, and his mother's claim that he was a birkebeiner royal son placed them both in a very dangerous position. When in 1206 the Bagler tried to take advantage of the situation and started hunting Håkon, a group of Birkebeiner warriors fled with the child, heading for King Inge II of Norway, the birkebeiner king in Nidaros (now Trondheim). On their way they came into a blizzard, and only the two mightiest warriors, Torstein Skevla and Skjervald Skrukka, continued on skis, carrying the child in their arms. They managed to bring the heir to safety.
This event still is commemorated in one of Norway's most important annual skiing event, the Birkebeiner ski race.
Maybe its the father in me, or maybe its the romantic, but there's just something about this story that always stirs up strong emotion. Think about it: two men/warriors facing overwhelming odds are entrusted with a helpless infant who, in their minds, represents hope for the future. Its really an amazing story.
That's why I was stoked to read that the American Birkebeiner Ski Foundation is searching for two tough cross country skiers to dress as Birkebeiner warriors and ski the 54 kilometer journey from Cable to Hayward, Wis., as part of this year's American Birkebeiner.
If you are interested in learning more, you can contact the American Birkebeiner Ski Foundation by clicking here.
Friday, October 9, 2009
Happy Leif Eriksson Day!
In honor of today being Leif Eriksson...uh...Leif Erick...uh...the True Day North America Was Discovered (TM), we have a great post from Cultural Advisor, Colin. Take it away, Colin!
Today is Leif Eriksson Day, and in honor of the occasion, I thought I’d post some answers to some frequently asked questions I get a lot around this time of year.
How should we spell his name? Leif Erikson, Leif Eriksson, Leif Ericsson, or what?
In Old Norse, Leif’s own language, his name would have been rendered Leifr Eiríksson. Given the differences between Old Norse (the ancestor language of modern Norwegian, Swedish, Danish, Icelandic and Faroese) and modern English, it makes sense to tweak the spelling a little to make it intelligible, so really any version of “Erikson” could be said to be correct. Personally I advocate for the spelling “Eriksson” with a “k” and double “s” because it’s the closest to Old Norse. I really see no reason for “Ericson” or “Ericsson” other than the predominance of the spelling “Eric” over “Erik” as a personal name in contemporary America.
Oh, and as for pronunciation, strictly speaking “Leif” should rhyme with “safe” not “leaf.”
Who was he and what did he do?
Pretty much everything we know about Leif comes from two Icelandic sagas, the Saga of the Greenlanders and the Saga of Erik the Red, often referred to collectively as the Vinland Sagas. The basic gist of the story is that Leif’s father Erik the Red got himself banished from Iceland for murdering some of his neighbors, and so the family picked up and moved to Greenland. Erik built up a farm there and became quite wealthy. As a young man Leif took to the sea to make a name for himself. In Norway he won the favor of King Olaf Tryggvason, became a Christian, and was charged with the task of bringing the new faith to Greenland. Having accomplished that, he later struck out from Greenland to search for a new land ever farther to the west.
Here the sagas differ somewhat. In the Saga of Erik the Red, Leif discovers the new country on accident, when he gets blown off course en route to Greenland. In the Saga of the Greenlanders, more or less the same thing happens to a completely different person, Bjarni Herjólfsson who sights land but chooses not to go ashore. Years later, the saga tells us, Leif Eriksson buys Bjarni’s ship and goes looking for the land Bjarni sighted. Over the course of a summer he finds a place he calls Markland (“forest land” probably the Labrador coast), another spot he dubs Helluland (“flat stone land” probably Baffin Island) and finally Vinland (“wine-land” now generally accepted to be Newfoundland). At the end of the season, he returns to Greenland. Other expeditions follow, notably those of his brothers Thorvald and Thorstein, as well as that of Thorfinn Karlsefni who intended to establish a more permanent settlement there. However, conflicts with the local “skraelings” (First Nations peoples) and infighting amongst the Norse themselves put an end to the Vinland adventure.
Why do we celebrate Leif Eriksson Day?
In the 1800s Norway was swept by a great tide of national romanticism. The new, nearly-independent nation had emerged from a 400 year-long “union” with Denmark and was striving to define itself on its own terms. As Norwegians began pushing more and more for complete political independence, they also agitated for cultural independence in language, literature, music and many other areas. A side effect of this was renewed popular interest in Old Norse sagas, which connected the Norwegian people to a proud history.
As thousands of Norwegians left Norway for America, they brought their love for the sagas with them. The story of Leif Eriksson, a brave, pioneering (grand)son of Norway who had set foot in North America five hundred years before Columbus, became especially popular. Like many immigrant groups, the Norwegians faced some hostility from native-born Americans; the notion that a Norseman had gotten there first imparted on the Norwegians the “right” to be here. Leif Eriksson became a folk hero, not only to Norwegians but to all Scandinavians in the New World.
This did not sit well with a number of other ethnic groups, particularly Italian-Americans, who had similarly venerated Christopher Columbus. Groups representing each side, including Sons of Norway, competed for years for official recognition of their hero as the original “discoverer” of America. Books and magazines of the time were filled with debate and conjecture about the accuracy of the Vinland Sagas, the location of Vinland, and of course the legitimacy of the Kensington Runestone. As evidence of this, take a walk around the Minnesota state capitol building in St. Paul. About a block away in one direction, there’s a huge statue of Leif Eriksson, with the inscription, “DISCOVERER OF AMERICA.” A block in the other direction, there’s a statue of Columbus, also bearing the inscription, “DISCOVERER OF AMERICA.”
In 1964, President Lyndon Johnson proclaimed the first Leif Eriksson Day. By this time, the history of Norse activity in North America had been established as an archeological fact. Interestingly, the day selected, October 9th, had no connection whatsoever to Leif Eriksson, Vinland or the Vikings. Instead, October 9th had been picked because on that date in 1825, the first immigrant ship from Norway, the Restauration, arrived in New York. I can’t help but feel that it also had something to do with pre-empting Columbus Day, which falls on October 12th.
Did he really exist? Are the sagas accurate?
People have argued for hundreds of years about the historical value of the Norse sagas, which were passed down orally, in some cases for generations, before being written down hundreds of years later. But conclusive proof of Norse settlement in North America came in 1960, when Dr. Helge Ingstad, a Norwegian archeologist, discovered a Norse encampment at L’Anse Aux Meadows in Newfoundland. Ingstad and his wife Anne Stine Ingstad performed excavations at the site throughout the 60s, finding many obviously Norse artifacts, carbon dated to the year 1000, the same time frame presented in the Vinland Sagas. According to Parks Canada’s excellent website on L’Anse Aux Meadows, the site was occupied by people who must have traveled a good deal in the area, perhaps as far as New Brunswick and the St. Lawrence River. Regardless of to whatever degree the sagas are historically accurate, they attest to a short period of exploration and colonization by Norse people in the New World, all of which is very well supported by the archeological evidence.
What happened to the Vinland colony? Why didn’t the Norse come back?
Vinland was a vast, unknown country on the very furthest extremity of the known European world. It was explored by people living in Greenland, itself a small, remote outpost accessible only by a perilous sea journey. In time, the Greenland colony would fade away and die.
The mystery of Vinland has inspired a lot of “interesting” theories over the years, both before and after the excavation of L’Anse Aux Meadows. Besides the Kensington Runestone, the less famous runestones in Oklahoma, not to mention the Newport Tower, the Beardmore Relics, the Westford Knight and the Maine Penny have all been advanced as further evidence of Norse presence in America and all of which - excepting the last named - have been rejected by mainstream scientists. There’s also a whole family of theories based on the idea that the Norse stayed in North America and blended in with Native American tribes. A classic of this line of thought is the 1940 book, in 4 volumes, entitled The Viking and the Red Man, which postulates that the Algonquin Native American languages are descended from Old Norse. Most recently, Myron Paine, Phd, has advanced a theory that the Greenland Norse walked across sea ice from Greenland to America.
Tuesday, October 6, 2009
BREAKING NEWS: New Sons of Norway CEO Announced
I just got off the phone with International President Dan Rude and now have some exciting news! Dan was pleased to announce that Sons of Norway has a new CEO!
At 11 a.m. today Eivind Heiberg was offered and accepted the position of CEO. Eivind, a native of Halden Norway, has been with Sons of Norway since late 2002, when he stepped in as a fresh-faced Fraternal Director. Since then, he has been instrumental in the growth of the Fraternal Department as well as the programs and benefits offered to members.
Earlier this summer he assumed the position of Interim CEO when the former Sons of Norway CEO, John Lund, retired after a decade in the position and nearly 30 years of total service to Sons of Norway. Eivind will now assume the role full-time as the chief of our 114 year old organization.
On a personal note, I'm very excited about this announcement. I've had the pleasure of working with Eivind since he first joined the headquarters staff, and he's always been a reliable, innovative and balanced decision-maker. It's going to be strange not having him back in the Fraternal Department anymore, but the upside is that I think Sons of Norway has a bright future ahead of itself with Eivind at the helm.
If you'd like to leave a congratulatory note for Eivind, please do so in the comments section below.
At 11 a.m. today Eivind Heiberg was offered and accepted the position of CEO. Eivind, a native of Halden Norway, has been with Sons of Norway since late 2002, when he stepped in as a fresh-faced Fraternal Director. Since then, he has been instrumental in the growth of the Fraternal Department as well as the programs and benefits offered to members.
Earlier this summer he assumed the position of Interim CEO when the former Sons of Norway CEO, John Lund, retired after a decade in the position and nearly 30 years of total service to Sons of Norway. Eivind will now assume the role full-time as the chief of our 114 year old organization.
On a personal note, I'm very excited about this announcement. I've had the pleasure of working with Eivind since he first joined the headquarters staff, and he's always been a reliable, innovative and balanced decision-maker. It's going to be strange not having him back in the Fraternal Department anymore, but the upside is that I think Sons of Norway has a bright future ahead of itself with Eivind at the helm.
If you'd like to leave a congratulatory note for Eivind, please do so in the comments section below.
Friday, October 2, 2009
Wednesday, September 30, 2009
Hostfest 2009: Opening Day
The first day of Høstfest is always exciting for me because there's this charge in the air. All the attendees have a spring in their step and all the booth workers are still fresh-faced and full of enthusiasm. In my opinion its the best day of the whole festival. To prove that, I was already out there for a couple hourse this morning, even though I wasn't scheduled until 5 p.m.
I'm glad I went, too, because it gave me a chance to see some of my favorite folks who I only get to see once or twice a year. I think a lot of people who come to Minot every year have the same experience--they get to meet up with friends who live far, far away and spend a week reaffirming their friendships and strengthening connections. This is important, I think, because it helps to reinforce connections with heritage and culture. It also provides a soapbox from which people can yell at the top of their lungs "I'm Norwegian and I love it!"
I think the reason this is such an interesting thing to me is because of my Gen X upbringing. My generation doesn't get worked up about much of anything, so seeing 60,000 people getting all jazzed about their heritage is a real wonder to me. I can't wait to go back this afternoon!
Later today and throughout the week, I'll be posting some photos, video and tweeting from the festival grounds (I got me hooked up with a press pass!). So, keep checking back here and at www.twitter.com/sonsofnorway.
I'm glad I went, too, because it gave me a chance to see some of my favorite folks who I only get to see once or twice a year. I think a lot of people who come to Minot every year have the same experience--they get to meet up with friends who live far, far away and spend a week reaffirming their friendships and strengthening connections. This is important, I think, because it helps to reinforce connections with heritage and culture. It also provides a soapbox from which people can yell at the top of their lungs "I'm Norwegian and I love it!"
I think the reason this is such an interesting thing to me is because of my Gen X upbringing. My generation doesn't get worked up about much of anything, so seeing 60,000 people getting all jazzed about their heritage is a real wonder to me. I can't wait to go back this afternoon!
Later today and throughout the week, I'll be posting some photos, video and tweeting from the festival grounds (I got me hooked up with a press pass!). So, keep checking back here and at www.twitter.com/sonsofnorway.
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