In Iceland, very little is native. Earth Oven is a foraging project inspired by the geothermal energy and sparse resources of of the country. During this interactive food experience, local fish is steamed in the earth with foraged Sweet Cicely, Birch Wood, Icelandic Moss, Rowan Berries, Birch Bolete mushrooms, Dandelion Greens, Arctic Poppies and Wild Thyme.
The exhibition is public, and passersby’s are encouraged to join in the burying and cooking of the fish in the earth. The fish is removed and shared on Flaikaka (traditional Icelandic flat bread) with steamed and pickled root vegetables, Skyr, Rowan Berry jam and wild herbs.
The project is a result of community and participation, thank you to the community of Seyðisfjörður for foraging and earth oven guidance, cooking lessons and recipes, and the donation of local fish.