Min folketone is a collection, documentation and dissemination project of folksongs. Basically, each of us have a folk tone. Regardless of who we are and where we come from, song and music often play a central role in childhood and adolescence. The folk tone is a part of the cultural heritage and represents a continuation of the dear and familial throughout generations. In this project we are asking: What is YOUR folk tone? Min folketone is a platform and a sanctuary where it is not about being the best singer or having the best song. Here it is about conveying what is close and dear to you. Welcome to Min folketone!
Min folketone is run by Villa Lofoten in colboration with the Norwegian Kvedar Forum, FolkOrg, Hilmestemnet and Valdresmusea with support from the Arts Council.
Film: Aaslaug Vaa, Tor Edvin Eliassen and Jørn Nyseth Ranum
Publishing: Sigrun Agøy Engum
In the spring of 2015, the Architectural College in Oslo chose to conduct their course Scarcity and Creativity at Kleivan. 22 students and two instructors from all over Europe participated in concept development, projections and physical construction of a sauna and outdoor recreational area.
The project was carried out by the Architectural College in Oslo, under the leadership of architecture professor Christian Hermansen and civil engineer Solveig Sandness.
The Search for the Secret Taste
Many of us are unaware of the existence of a fifth taste: UMAMI. In the kitchen, it supplements salt and sour, sweet and bitter. Umami means “good tasting” in Japanese. The Japanese have known about this taste for hundreds of years, but Western culture has only recently caught onto it. You find this taste in Parmesan cheese, tomatoes, soy sauce, mushrooms and seaweed. The future lies in the ocean. The spectrum of natural resources we utilize must be widened to cover the world’s demand for food. Today, 98% of all food comes from dry land. One of the goals for food research and technology is to find ways for local and reasonably priced to be produced in large quantities without damaging the earth’s resources. Seaweed is such a resource – and, believe it or not, it can be used for a wide range of culinary purposes. The Nordic project The Search for the Secret Taste, begun in May 2014, aimed to spread awareness of seaweed’s enormous potential as a food.
Research and Development
A team of researchers was involved in this project.
Marine biologist Michael Roleda (Phillipines) and research leader/veterinarian Margarita Novoa Garrido (Spain), both work for NIBIO in Bodø. Joining them were marine biologist Henning Røed from Oslo, cultural sociologist Søren Espersen from Kulturlandskab dk in Copenhagen, social anthropologist Bente Rød Larsen from Nord University in Bodø, and food researcher Gunnþórunn Einarsdóttir, working for MATIS in Reykjavik.
During an open seminar at Kvalnes community hall, the researchers held lectures, participated in networking meetings, and beach excursions and workshops with a local 8th grade class. Over a period of four days in Lofoten, the team exchanged their experience and ideas, and discussed future collaboration.
Søren Espersen and Michael Roleda led three beach excursions with an impressive turnout. The participants learned about different types of seaweed that can easily be found at low tide and about other edible resources found near the sea.