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RVA Global: Travel Like a Teacher, Eat Like a Viking

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School’s out for the summer, leaving this teacher wondering how to go on vacation without breaking the bank. The answer is Iceland. It’s no warm tropical paradise like the islands of the Caribbean, but it’s unique natural features and wild beauty make it a must-visit destination for the adventurous traveller–not to mention the unique, indigenous foods of this gorgeous Nordic island.  

Getting flights to Iceland is inexpensive. A one-way ticket with a low-budget airline offered a deal of $260, so I jumped on this deal and set it as my first launching point for my European vacation-on-a-budget. Some airlines even have long layovers or stopovers in Keflavik Airport, where a person could book a trip around the golden circle for a small price or grab a 45-minute bus ride into Reykjavik, Iceland’s capital, and go into the city to check out the incredible food scene.

At Iceland’s longitude, the sun never really sets in the summer. The extra daylight allows for more time spent exploring glaciers, geothermal hot springs, geysers, and the nightlife in  Reykjavik, Iceland’s capital. Without a sunset, time almost becomes irrelevant. Iceland’s combination of natural beauty and long days is only one of its draws; the other is their growing food scene. Any foodie can appreciate their free range, hormone-free, grass-fed meats, non-GMO produce, and fresh out of the ocean fish and seafood. Why not visit this “Jamaica of the North?”

Hot Dogs: Unlike hot dog stands in New York City or sports arena vendors in the states, these are not beef and/or pork hot dogs (if that really is what’s in them). They are hotdogs with Icelandic lamb, beef, and pork called Pylsurs or Pulsurs. They are cheap and absolutely delicious. The hotdog is all made with free range, grass fed, and hormone free meat, which is the perfect fast food when you are on the go, or the best thing you’ve ever had in your life after the bars close. You want this hotdog with EVERYTHING: ketchup that’s made with apples (you can’t even tell), brown mustard, remoulade, fried and fresh onions. The best place to indulge on this amazingly simple food is at a stand called Bæjarins Bestu in Reykjavik.

Ice cream: When in Iceland, you must have ice cream. There really is nothing particularly different about it, besides the fact that it’s an Icelandic thing to eat any time of the year. The stuff is so popular that you have to take a ticket and wait for your number to be called at most ice cream shops, which can have more than 20 people before you. Take a scoop or two at Valdis, a very popular ice cream shop around town.

Cheese & Dairy: I had no idea that Iceland produced such a wide variety of cheeses! Much like the cheeses you can get in the store, Iceland offers cow and goat cheeses, aged for various weeks or years. Again, the benefit of these cheeses in Iceland are they are from free range, grass fed, and hormone free cows, goats, and sheep. It tastes great with pickled onions, local honey, jam, or just by itself. Lava at the Blue Lagoon offers a great Icelandic cheese plate.

Meat: In Iceland, the vast majority of the country has free range animals like lamb, horses, and cows, so it’s no wonder Icelandic meat is different from most meats you would get in the states. It’s tender, has more flavor, and isn’t stuffed up with hormones. It’s the real stuff.

Typically, lamb is one of the most sought after meats just for its flavor alone. You can slow roast lamb and serve it up with traditional jam, brown sauce, and potatoes, which makes for a hearty Icelandic meal during the dead of winter. If you want something a little lighter, there is also such thing as lamb bacon, which rivals the bacon we know and love.

If you want something a bit more interesting, you can try horse. Around Iceland, it is said that there are more horses than people on the island, so it makes sense for this island country to add horse to their diet, given how expensive it is to import food.

Poultry: Chicken is available around Iceland, as is duck, although it’s not sought after like lamb and seafood. However, there is one bird that stands out: Lundin, otherwise known as Puffin, Iceland’s official bird. It is traditionally smoked with licorice and served similarly to duck breast. The texture is also like duck; however, the taste is completely different, as there is a saltiness to this seabird.

Fish & Seafood: Being an island, of course the seafood is amazing. Fresh caught atlantic cod, salmon, ling, lobster, shrimp, scallops, mussels, you just about name it, it’s there. It’s so fresh, you’d be dumb to not at least try a fillet or soup, even if you aren’t a seafood lover. You could even try Harðfiskur, which is dried fish, if you aren’t at least willing to try a lot of seafood.

One of the best soups I ever had was the seafood soup at the Old Icelandic Restaurant on the main drag of Reykjavik. It was filled with delicious bits of cod, ling, blue mussels, and shrimp. The broth is made with lobster shells and coconut milk. They add a little sriracha for even more flavor, and it’s a soup that will warm you up right to your toes.

Feeling more adventurous? You can order fermented shark also known as Hákarl. The smell of cooked shark is so distinct that you know when a shark is in the room. There have been stories in the past of people attempting to open up fermented sharks on planes for an in-flight meal, only to be denied for the sake of everyone else on the plane.


Drinks: In Iceland, the craft beer breweries are on the rise. This is a big thing for a country who only 30 years ago lifted the ban on beer. Prior to the late 1980s, the only alcohol one could really have was vodka. Now a days, you can walk into just about every bar and order a local pint. If beers aren’t your adult beverage of choice, there are several different brands of Icelandic vodka you can try either in a cocktail or just as a shot.

A most notable spirit to Iceland is Brennivén. It is a schnapps made from either potato mash or fermented grains and is steeped with caraway, angelica, and cumin. It is super strong and can often be referred to as “the black death”.

In addition to Brennivén, a not so intimidating liquor, is Ópal. It’s sweet and comes in several different flavors. The best way to drink it is as a chilled shot.

And don’t forget to cheers with a friend in Icelandic by saying, “Skál!”

You can also read this article on Chloe Fortin’s blog, Adventure In Travels, where she’s blogging during her European vacation. All photos by Chloe Fortin.

RVA Taco Crawl: Which Taqueria Will Become the “People’s Taco”?

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Not to give you an attack of FOMO, but you probably missed the inaugural RVA Taco Crawl last year. One of the founders, Danny Sellergren, says it’s not your fault, noting, “We didn’t tell anyone about it.”

The three organizers are putting the finishing touches on this year’s event, planned for April 21, over drinks at The Camel, where they meet every week for happy hour. The taco crawl was a natural evolution of their friendship, which began eight years ago while working at an IT startup in Richmond.

The first run was a friend-only day-long feast linked by sidewalks and ride-sharing services; this year, the nearly-final plans calls for a 3.5-mile “walking tour of Richmond. “Starting in Shockoe Bottom we head up the Canal Walk to 4th and 5th, through the Arts District, and then into VCU and the Fan,”  says co-founder Bradley Robb. The format for 2018 includes five official stops at local taco restaurants, starting at Tio Pablo in the Bottom and ending at a mystery destination in the Fan, where attendees will vote to determine the “People’s Taco.”

Members of the original crew conducted a beta crawl last weekend to get to know the owners and workers of the spots they’re considering, and to make sure that vegan options would be available.

Paul Venuto, the third founder and a veteran after two runs, offers this writer a little advice: Skip the chips. “The chips and salsa are a trap. Save room for the tacos.”

Attendance is free, but participants pay for tacos and beverages. In addition, the group is raising money for domestic abuse treatment center Safe Harbor with t-shirt sales.

If you haven’t signed up yet, Robb suggests you hurry. “We’re capping it at 50 people. More than that would just be too unwieldy. We’re already over 30 people.”

If you miss attending again this year, don’t worry; the organizers plan to continue the event for avid taco eaters and lovers around the city. “Turning this into a street festival is my five-year plan. Taco trucks, other vendors, I want to see people eating tacos all over Carytown,” Sellergren said.

Photos provided by Bradley Robb.

The Gift of Food with Professor Norman Wirzba

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Join us for an exciting evening that will change the way you view what’s on your plate each day! Professor Wirzba is well known for his unique and charismatic presentation style. Wirzba carefully reminds consumers of their purchasing power by inviting his audience to embrace the importance of learning the stories behind their food. Guests are invited to stay for a reception featuring some of Richmond’s best local food and beverage vendors.

Enjoy samples from:
Good Foods Grocery
OMO Catering
Broadfork Farm
Hummingbird Gardens
Truly Scrumptious
Hardywood Park Craft Brewery
Belle Isle Moonshine
Ames Hot Honey
Clean Conscience Chocolate
Ninja Kombucha
Mother Shrub
PastryBase
The Cafe @ St. Stephen’s
Crickhollow Farm
Wild Earth

Humans are creatures dependent on food. It is the basis for our survival, and it plays a major role in determining our health and wellbeing. We often plan our days around food, we center our family gatherings around food, and food plays a massive role in the economy of our world. Yet most people have lost a very important connection to this thing that has such a large impact on our daily lives.

Professor Wirzba will discuss the importance of recognizing food as a gift to be treasured vs. food as a commodity. Wirzba writes: “To receive food as a gift, and to share it with each other, opens up a new way of imagining a community’s economic life together and forms a tangible connection to the natural world.”

The evening will begin with a presentation by Professor Wirzba followed by a Q&A session moderated by Real Local RVA’s Co-Chair Hunter Hopcroft. Audience questions are welcome. Following the speaking session guests are invited to stay for a book signing and reception featuring delicious tastes of local food. Copies of Wirzba’s book “Food and Faith” are available for sale at the Bookstore @ St. Stephen’s prior to the event and will also be on hand that evening. We are so grateful to our presenting sponsor Good Foods Grocery, and our supporting sponsors C&F Bank, WellcomeMD, and Natural Awakenings Magazine of Greater Richmond. Without them this wouldn’t be possible.

Norman Wirzba is a professor of theology, ecology, and agrarian studies at Duke Divinity School and the author of many books. He grew up on a farm in Lethbridge, Alberta, Canada, and studied philosophy and religion at Yale University and Loyola University Chicago. While Wirzba’s inspirations stem from many sources, a friendship with Kentucky farmer, poet, and writer Wendell Berry has been one of lasting importance. Berry’s works continue to influence Wirzba’s studies today as he pursues research and teaching interests at the intersections of theology, philosophy, ecology, and agrarian and environmental studies. He is an engaging and thoughtful speaker who lectures frequently in Canada and the United States.

Legend Brewing Co 24th Anniversary!

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24 years ago, Legend began as a small tasting room and pub off of an old gravel road called West 6th Street in Richmond’s Historic Old Manchester District. Today, Legend hosts a 380 seat deck overlooking the city with 18 taps of Legend Beer flowing. It’s that time of year again to shut it all down and bring out the big stage.

Join us as we celebrate 24 years of good beer and fun! We’re hosting live bands on the city stage and food trucks! We’ve got beer and cornhole and admission is FREE!

*Follow the event for more details*

PAIRED: A culinary experience for Richmond’s Tastemakers by Graduate Richmond

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Join us for our dinner series, featuring a different, locally-sourced, four-course menu and drink pairing each month.

February’s feature: A Battle of the Brothers Wine Dinner, Imagery vs. Benziger

Space is limited, so please RSVP via Eventbrite by February 20.

Please feel free to take advantage of our complimentary valet parking for this event. We will see you there!

DATE AND TIME

Fri, February 23, 2018

6:00 PM – 9:00 PM EST

LOCATION

Graduate Richmond

301 West Franklin Street

Richmond, VA 23220

RVA Mag eats grasshoppers with Flora

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A grasshopper appetizer may not be what you expect to see on a restaurant menu in the Fan in Richmond, but it is at Flora. No, this isn’t a Fear Factor challenge or even a ploy to draw in eccentrics, it’s co-owners Jason Alley, Michelle Jones, and Jay Bayer’s way of serving up some cultural authenticity.

This past Wednesday, RVA Mag grabbed some seats at Flora’s bar, took a sip of smooth mezcal, and talked food and culture with co-owner Bayer and chef Sergio Gomez who hails from Oaxaca, Mexico.

Flora, which replaced the former Balliceaux location at 203 N. Lombardy St. in March, was opened with the idea of creating a cultural culinary experience like someone would find in Mexico rather than a Mexican restaurant in America. The owners called upon Gomez, chef de cuisine at Pasture, another one of Alley and Jones’ restaurants, to achieve this goal. He helped mold the menu by using flavors inspired by his home state of Oaxaca.

Oaxaca (pronounced “wah-HAH-kah”) is located in southern Mexico along the Pacific coastline with orange beaches, lush jungles, and mountainous terrain. Sixteen officially recognized indigenous groups reside within the state.

Oaxaca has earned the nickname “the land of seven moles,” but produces so many more good eats. One of the traditional dishes that made it onto the menu at Flora is chapulines, which is Spanish for ‘grasshoppers’.

“We wanted to be honest, and really try to bring some regional Mexican food into the city,” Bayer said. “We figured if you’re going to try and represent the cultural honesty of the place, then you’ve got to source the things (like chapulines) that are most indicative of the place.”

Don’t worry, these bugs are FDA-approved however, with the antennas and legs already removed. Gomez prepares the chapulines by toasting them in a pan with oil and spices.

Bayer said the chapulines are a bar snack and best paired with mezcal. From a certain perspective chapulines and mezcal is to Mexico the way peanuts and beer is to America.

“There’s a little tartness to them,” Bayer said. “They’re a little spicy, a little earthy, grassy. They kind of wake your palatte up with the acidity and salt.”

They’ve got a crunch, too, but are not without a solid dose of protein. Bayer said for every 10 pounds of Oaxacan-type food consumed people receive six pounds of protein compared to only one pound of protein for every 10 pounds of beef.

“It’s a super sustainable thing and that’s the conversation that Oaxaca has been having for forever,” Bayer said. “It’s people living honestly off the land.”

Bayer said the chapulines are more of a novelty at the moment, but they are still an important part of the package Flora is trying to offer.

“Generally speaking, right now it’s a ‘I’ll eat it if you eat it’ sort-of-thing,” Bayer said.

These past few months since opening, the owners are trying to see what people’s interests are and what menu items work before introducing new options. That doesn’t keep Bayer from brainstorming, though.

“One day, I’d love to be able to have like an insect dinner or something in here with like a mezcal pairing and like chapulines sprinkled on guacamole,” Bayer said. “I’d love to get in the worms for sure to do some stuff with, they grind up so easily you can use them in so many ways. We’d love to get more in if people are into it.”

Bayer said at the end of the day, Flora’s goal is to cook up Mexican food while trying to articulate the culture of a region in a honest and real way, while maybe even starting some other conversations.

“It’s a food anthropology conversation,” Bayer said. “You don’t have to have it. You can come in hang out, munch on tacos, and have drinks but there’s also a deeper conversation that’s happening at the same time.”