Scandinavian renaissance

Danish cooking goes locavore

By Culinate staff

May 28, 2010

The travel feature in the June issue of Bon Appétit magazine focuses on glamorous restaurant cooking in Copenhagen, Denmark. What’s compelling, though, are the locavore trends underlying what the magazine calls "New Nordic" cooking: eating locally grown, harvested, and foraged foods not just in downtown destinations but in homes, schools, and hospitals. Sure, you can eat lamb sweetbreads made with yellow yarrow foraged from the castle parking lot at Dragsholm Slot, but you can also get involved with the OPUS research project, a sort of Let's Move program for Denmark. In other words, good eats for all.