Global pulse COMPILED BY KATJA PANTZAR
Ideas for good life from around the world
The new seafood
Book nook
MARINE MUNCHIES
F U N FAC T
are the source of one of 2019’s biggest culinary trends, according to veritable travel bible the Michelin Guide: “Instead of root vegetables like potato and tapioca, we will be turning to the ocean for snack inspiration.” As for what to expect, US-based retail giant Whole Foods says that “sea greens are showing up in dishes like seaweed butter and kelp noodles while consumers are exploring new depths of ocean flavours with super food properties like unique varietals of algae and kelp.” These include crispy salmon skin snacks with omega 3s and puffed treats made from water lily seeds.
PHOTOS ISTOCK, COURTESY OF THE COMPANIES
SALTY WATE RS
Kelp jerky is a sustainable, protein-rich snack comprised of mushrooms and faux tuna produced from algae.
ZEN FOR THE CRITICS ME D I TATI ON FOR F IDGET Y
(Penguin Random House) is a guide for anyone who is sceptical about the art of quiet contemplation. Written by ABC News anchor Dan Harris (with Jeff Warren and Carlye Adler), who used to think that meditation was “for people who collect crystals,” the book was inspired by an on-air panic attack on live television that set Harris on a journey of self-discovery. SKE PTI CS
Mmm, a plate of algae never looked this tasty.
O UL ANKA
In Oulanka National Park the Wild Women’s Canoeing Event on August 17th is suitable for both beginning and experienced canoeists.
Active adventures
NATURAL MOVES Finnish Lapland serves up exercise-y events in the great outdoors.
KI I LOPÄÄ
At Kiilopää, Yoga in the Tundra (Jooga tunturissa) from July 6 to 13 offers up a weeklong event for yoga enthusiasts of all levels.
JULY-AUGUST 2019