Outdoor stage

During Terra Madre Nordic 2-3 September you will find an outdoor stage loaded with activities such as short talks and demonstrations.

Take a break in front of the stage listen to interesting short sessions of 30-45 min. while enjoying food and taste plates from the market. The demonstrations are arranged by Eldrimner.

You will find the time tables of the activities in the “Programme”

Friday 2 September

  • A talk about the value of honey. Announcement of the award: Honey shop of the year in Sweden. Meet Svenska Bin and The Beekeeper’s Association of Sweden.
  • Demo: Carola Magnusson from Stora Skuggans Värdshus Restaurant/Carolas Eko fills a basket from the Nordic artisan food market inspiring us for new taste experiences, by Eldrimner.
  • The future of culinary education in the Nordic countries. Restaurants and food experiences are in a completely different situation today with the pandemic, the uncertain world situation and climate change than just a few years ago. The education must therefore change to make the industry an attractive employer and ensure that food experiences in the Nordics keep up with, and preferably lead, the rest of the world. The Culinary Crafts Foundation invites you to a discussion about how we can develop the education to attract more young people and contribute to tomorrow’s food culture in the Nordics. Per Styregård, author and journalist, leads the conversation with Nordic representatives from the restaurant industry, schools and other organisations.
  • Reformatens Matbarometer. [The Food Barometer]. How do the parties in the Riksdag stand? Listen as Olga Grönvall Lund talks about the Food Barometer, which is Reformaten’s annual survey aimed at Sweden’s parliamentary parties with the aim of making visible how the individual parties stand on political instruments and current research to promote a sustainable food system.
  • Slow Food Stockholm talks about their activities at the Outdoor Classroom. Slow Food diplomas awarded.
  • Warbro Kvarn’s “The Flour and Bread pod” is our guest. Thomas Björklund, Maria Björklund and Ida Lindberg Klausen talk about cultured grains and give the best tips on how we can make ordinary food a little better. According to the Swedish Food Agency’s latest dietary survey Riksmaten, today only one in ten Swedes consumes enough whole grains. With small adjustments in your usual food it is easy to change, Warbro Kvarn gives the tips.
  • New Swedish Landscape meals. Patrik Arneke from Sörmland’s Food Cluster talks about Sörmland’s landscape meal. Together with chefs Maria Printz and Tobias Andersson, he has created a three-course menu with the Sörmland apple Åkerö in focus. Patrik talks about the thinking behind the meal, the creative process that led to the meal’s content and design, and offers Åkeröåpple. ATTENTION! Takes place in the try-on tent at 17-17.45.

Saturday 3 September

  • Demo: How to make sami thinbread? Demo by Nik Märak, Slow Food Sapmi, by Eldrimner.
  • Demo: Carola Magnusson from Stora Skuggans Värdshus Restaurant/Carolas Eko fills a basket from the Nordic artisan food market inspiring us for new taste experiences, by Eldimner.
  • Demo: Roland Stenman from Storöns Fisk demonstrates how to make salted hering broiled over open fire, by Eldrimner.
  • Demo: How to make apple juice and what kind of labelling is heritage apple juice? Katarina Holmberg from Norrtelje Musteri guides us through this demo and talk, by Eldrimner.
  • Demo & Talk: Nordic Presidia and Ark of Taste products. What is a Presidia and what is an Ark of Taste product? Come to listen, learn and taste when Slow Food in the Nordic countries talks and share knowledge about how Slow Food is preserving parts of our Nordic food culture and products threatened to extinction. How can they be used in cooking and where can you buy them? Moderated by Dominique Jónsson, Slow Food in the Nordic countries and guested by Nordic Slow Food friends on the stage.
  • Stockholm – European Capital of Gastronomy 2023. For Stockholm and Sweden, 2023 will be a multiple jubilee year, when King Carl XVI Gustaf celebrates 50 years on the throne, City Hall turns 100 and Sweden 500 years as a nation. In addition, the Chef of the Year competition celebrates 40 years. A large number of events around food and meals will be held in the capital during the year, but also around the country. Sweden’s 21 county governors have engaged their counties to produce 25 new regional meals – as well as a new capital meal. The menus are being developed during this year to be served locally in 2023 and will also be presented in Stockholm, which has been named “European Capital of Gastronomy 2023” by the European Gastronomic Academy. Karsten Thjurfjell, cultural journalist, permanent secretary of the Gastronomic Academy and member of the Swedish organisation Måltidsakademin, will lead the conversation.

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