Workshop Nordland 2014

Workshop
Nordland 2014
19-20. March in Bodø and Lofoten
Practical information
We are looking forward to welcome you all to Nordland in March. We will do our best to make your
visit to a good and educational experience. We will start this journey when we meet you at the
airport on arrival. Welcome!
Weather and clothing
The weather in Nordland in March can be anything
from a full winter storm and -10 degrees Celsius to
+10 degrees and sunny. The weather can change
from hour to hour, so we will have to give you some
more updated information about the weather closer
to the workshop. It would anyway be smart to bring
with you some warm, wind and waterproof clothing.
If you want to keep yourself up to date with the
weather in Bodø you can go to the web cam at;
http://rapport.bodo.kommune.no/kulturkvartalet_f
ullsize.htm
Photo 1; From Bodø harbour, 14. february 2014
Tourism information
To learn more about the destination we are visiting you can read more about it on the following web
pages;
http://www.visitbodo.com/en and http://www.lofoten.info/en
Contact
If you need further information or have any questions to the workshop or stay in Nordland please
contact Tommy Nilsen on [email protected]
Contact information
If you need any help or assistance during your stay here in Nordland please contact us;
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Tommy Nilsen
Liv Rask Sørensen
Inga-lill Sundsett
Kai Breivoll
Rannveig Klæboe Essarti
+47 99 44 24 02
+47 97 57 37 36
+47 90 21 20 95
+47 95 81 02 79
+47 94 80 54 58
18. March 2014
19:30 Transport with bus to Saltstraumen and the welcome dinner.
20:00 Arriving at Saltstraumen Hotel. Time for a short visit to see the strongest maelstrom (tidal
current) in the world.
The Saltstraumen has the strongest tidal current in
the world. Up to 400,000,000 cubic metres
(520,000,000 cu yd) of seawater forces its way
through a 3-kilometre (1.9 mi) long and 150-metre
(490 ft) wide strait every six hours, with water
speeds reaching 22 knots (41 km/h; 25 mph).
Vortices known as whirlpools or maelstroms up to
10 metres (33 ft) in diameter and 5 metres (16 ft) in
depth are formed when the current is at its
strongest. - Wikipedia.
Photo 1; Salstraumen bridge
20:30 Welcome dinner at Saltstraumen Hotel. The dinner is prepared and presented by the Chef
Guild in Bodø.
22:30 Transport back to the Hotel
19. March 2014
08:30 Steering committee meeting at Fylkeshuset (County Council building)
• Status, progress reports and financial status
• Budget changes
o Partners with need for budget changes need to bring with them the final version
of their budget (with changes)
• Implementation plan
o Each partner give a short presentation of their plan
• Best practice guide
o Presentation of a draft of the guide – and a plan for the production of the plan.
11:30 Communication and dissemination
12:30 Transport to Hurtigruten - “MS Nordkapp”
Hurtigruten - is a daily passenger
and freight shipping service along
Norway's western and northern
coast between Bergen and
Kirkenes. Sometimes referred to as
Norwegian Coastal Express,
Hurtigruten ships sail almost the
entire length of the country,
completing the round-trip journey
in 11 days. The trip has been
described as the "World's Most
Beautiful Sea Voyage
Photo 2: Hurtigruten - "MS Nordkapp"
13:00 Lunch onboard «MS Nordkapp»
14:00 Seminar onboard “MS Nordkapp” – Food as a source for extraordinary experiences”
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Lynsey McKitterick”, University of Ulster “Results from mapping of local food
producers in Europe”
Dorthe Eide, Bodø graduate School of Business, University of Nordland, “Being
a part of the experience economy”
Elisabeth Ljungren, Nordland Research Institutte. “Local restaurants as engines
for economic development”
Margrethe Haugom, Trøndelag R&D Institutte. «Logistic challenges in local
food»
Yngve Skog Rodal, Hurtigruten Group «Local food as part of a tourism product”
19:00 Arriving in Stamsund, buss to the Viking museum Loftr . We will look at local food in a
historical perspective and the importance of local food resources for the settling of Northern
Norway.
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19:45 – 20:00 Film – «The dream of Borg»
20:00 – 20:30 Archaological exhibition and tour of the longhouse
20:30 – 21:45 Viking feast
22:00 Busstransport to the Nyvågar Rorbu Hotel
Photo 3: Nyvågar Rorbu Hotel
20. March
08:30 Presentation of the project SKREI – Lofoten cultural heritage center, at the Lofoten aquarium.
10:00 Departure Nyvågar Rorbu Hotel
11:00 Presentation of and lunch at Aalan Farm
Aalan Farm is a family-run farm in Vestvågøy, Lofoten.
They keep goats and produce ecological cheese and
herbs. The people at Aalan Farm have been innovators
within their field, and were one of the very first in North
Norway to start up with a farm shop and cheese factory.
Aalan Farm has received many awards, including awards
Photo 4; Products from Aaland farm
for their cheese products and as best market seller.
After our visit at the Aalan Farm, we will visit places with white sandy beaches and arctic peak
mountains.
14:00 At Ballstad we can enjoy a cup of coffee and homemade cake at the charming café Himmel &
Havn (Heaven & Harbor). At the same time we will get a presentation of the LofotenMat project
(Lofoten Food project). LofotenMat is now an umbrella organization for food producers and users
throughout the region.
Driving through the beautiful areas of Steine and Valberg, we can enjoy the typical Lofoten scenery.
Our local guide will tell us more about how living in Lofoten is like, and about the special winter
fishery that Lofoten is well known for.
17:00 Presentation and Aperitif “Vestfjord-toddy” at the former cod liver oil factory called Full
Steam. Full Steam has its very own museum where we will learn about the entire process from fish
caught in the ocean until it is processed and everything is taken advantage of, roe as caviar, liver oil
and the fish as dried, salted or fresh.
A possible visit to the Caviar Factory in Henningsvær
18:30 Presentation and 4-course dinner at Henningsvær Brygge Hotel
Henningsvær Brygge Hotel is a member of the Classic Norway hotel chain. It is beautifully situated in
Henningsvær, also referred to as the Venice of Lofoten. The hotel was built in 1995 and was
presented with the Nordland Traditional Architecture Award in 1996. The staff puts considerable
effort into making the food a complete experience for their guests. Today’s dinner will be served in
the former cod liver oil factory vis-à-vis the hotel, and the menu theme is local Skrei (arctic cod).
22:00 Arrival Nyvågar Rorbu Hotel
Photo 5; Henningsvær
Figur 6: Bodø City