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 GRAVLAKS OR GARVLAX – NORWEGIAN OR SWEDISH by: Hrayr Berberoglu Gravlaks is rooted in a traditional Scandinavian technique for preserving fish, derived from two Swedish words garvad (buried) lax (salmon). Researchers believe that first versions were made either in Sweden or Norway in the 14th century, when fishermen discovered that burying fresh-caught fish in the cold ground, usually along with pine needles, caused fermentation, thus preserving the fish for up to one year. |   |
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| CANADIAN WINES AND THE WINE INDUSTRY by: Hrayr Berberoglu By all account, Canadian wine quality has improved immensely in the last four decades, both in Ontario and British Columbia. What took European countries several centuries to achieve, Canadian winemakers have been able to accomplish in a relatively short time. This is mostly due to investment, market forces, marketing efforts, improved education and communication with traditional producers, and wine knowledge in general. | |
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| PINE NUTS by: Hrayr Berberoglu Humans have consumed pine nuts since the Palaeolithic times. Pine nuts, of which there are approximately 20 species, are the edible seeds of fines. | |
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