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Tastes of the

Homeland Oklahomans with unique ethnic backgrounds share their

stories with food.

By Brian Wilson

“It’s in my blood. I want to make the best cookie I can.”

Rick Sattre Norway

Owner of Autobahn Foreign Car Repair in Oklahoma City, Rick Sattre is the proud great-great grandson of a Voss, Norway, native. He supervises many activities for the 61-year-old Scandinavian Club of Oklahoma, which meets the fourth Tuesday of each month. At many of these gatherings, Sattre prepares rosettes, flash-baked on a miniature branding iron and cooked in light oil. “Whenever you make stuff, it’s impressive of your heritage,” he says. “It’s in my blood. I want to make the best cookie I can. I want people to like them.” Sattre’s rosettes are so popular that his mail carrier looks forward to a container of them every Christmas. He says freezing fresh rosettes retains their taste for up to a year.





In every land, every heritage, every kitchen, food unites people. Science has shown that the breaking of bread isn’t just a figure of speech … that physiological changes in blood pressure, heart rate and brain chemistry occur when people share meals, regardless of relationship. On social levels, barriers fall and bonds strengthen. Food and the preparation of it are important for people to share their cultures and to learn about others. For many, however, the limit of understanding occurs by eating at the typical “foreign food” – Chinese, French, German, Indian, Italian, Mexican, Vietnamese – restaurants. Besides these places, it may be difficult to find someone who brings an alternative taste of the homeland into a private kitchen. We found some of those cooks, who discuss why preparing food has personal, ethnic and generational importance to them.

Oklahoma Magazine March 2017  
Oklahoma Magazine March 2017