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Second- and third-stringers eye 2016 if front-runner stumbles
Topic - Morten Sohlberg
"We have always done food this way," Sohlberg said. "But it's only recently when it's become sort of a worldwide phenomenon that you should go back to your roots; you should look at how food is produced."
New Nordic cuisine is based on the farm-to-fork concept, foraging for food and using all parts of an animal, Sohlberg said.