Short-traveled food
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You're now looking out over a landscape where short-traveled food wasn’t just a trend — it was a way of life. Today, the term often evokes images of premium ingredients, organic farming, and artisanal production. But for the people living along these fjords in the past, all food was local — simply because it had to be. Along the fjord arms and in the small villages, people survived on what they could gather from the sea, the forest, and their small plots of land. Fish came straight from the water, often ending up in the pot the very same day. Potatoes, rutabagas, onions, and berries were grown behind the house or foraged nearby. Sheep grazed in the hills, and milk came from the family’s own cow. Nothing was wasted. Food was more than nourishment — it was community, tradition, and pride. Recipes were handed down through generations, and every dish carried the flavor of the land it came from. So next time you hear the phrase “local food,” think of what you're seeing right now. Small communities living in harmony with nature, drawing all they needed from this very place. Perhaps that’s the most exclusive kind of food there is.