Frontier Food for Norwegian Airlines Magazine.
I was sent to arctic Svalbard to investigate the high end cuisine scene that attracts thousands of visitors a year. I documented the logistical operations and preservation techniques used by chefs to create highly acclaimed dishes in one of the most hostile places on earth. Words by Jamie Lafferty.
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Full Story.
“Reindeer tacos, polar bear attacks and cultivation in sub zero temperatures. We investigate the highs and lows of Svalbard’s bourgeoning fine dining scene”
