A taste of Sweden's culinary highlights
Bog coring in Värmland Over the past month, I’ve been testing out some more Swedish delicacies, covering the good, the bad, and avoiding the ugly (surströmming – fermented fish), while attending my first Swedish crayfish party, undertaking my first multi-day fieldwork of the year, and cooking the first meal on my new(ish) little Trangia stove. Simon, Josefin, Ellen, and I testing grain size After the quiet months of the Swedish summer, things are starting to pick back up as the new term starts here at the university. Usually this would mean a hive of activity on campus as all the students return for classes, seminars and to meet with friends. However, being 2020 things are a little different. While Covid restrictions are comparatively lax over here, we’re still mostly sticking with online teaching, meaning lecturing takes place over zoom and laboratory practicals are replaced with our hastily made videos. While we were unable to take the students up to northe...