The following spec piece is exemplary of the work I created for the Viking onboard newsletter.

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Lefse bread: A traditional Norwegian favorite

With its trademark textured surface and subtle yet heavenly aroma, lefse bread has long been prized by both native Norwegians and their American descendants. A popular Christmastime treat, it may be found alongside rakfisk (fermented trout or char) in its homeland or coated with butter and sugar when served Stateside. Lefse bread’s mild, neutral flavor profile lends itself well to a variety of sweet and savory accompaniments, including herring and eggs, cottage cheese and salmon, and jam and cream. But no matter how it is served, this potato-based flatbread is sure to please palates across the globe.

In Norway, round flatbreads baked over an open flame or atop hot stones date back to the latter half of the first millennium AD. These breads boasted a cracker-like consistency, which helped them last through the country’s notoriously long, harsh winters. Dipping a piece of flatbread in water and rubbing it between two damp towels would cause it to soften, allowing for immediate consumption without risk of spoilage. Along with other baked goods, flatbreads were traditionally made and kept in an eldhuset (firehouse)—a small one-room building in which cooking, baking, soap making and other household tasks requiring a heat source were carried out by the women of the farmstead.

Potatoes were not brought to Norway until the mid-18th century. The native Latin American crop soon found favor amid the country’s priests for its taste, versatility and ease of cultivation. The population at large later came to appreciate the humble potato during the early 19th century, when British blockades enacted during the Napoleonic Wars resulted in widespread famine. The newfound pantry staple soon inspired myriad soups, sides, dumplings and more, many of which remain national favorites.

Norwegians began coming to the United States in droves during the 19th century, spurred on by religious strife and tales of emigrants’ success in the New World. They brought with them the baking traditions of their homeland, many of which—including lefse bread baking—are still carried out with pride to this day. Lefse booths are a popular sight at Midwestern Scandinavian festivals, and various Sons of Norway lodges across the United States teach their members how to prepare lefse bread using time-honored techniques.

During your time in Norway, be sure to savor a sample of this delectable worldwide treat.

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