Lapskaus Boulevard used to be the nickname for 8th Ave. in Bay Ridge, Brooklyn, NY.  What does Lapskaus mean and why was 8th Ave. referred to as this?

Lapskaus is a northern European stew and the Norwegian version is usually made with beef and gravy.  The name became associated with 8th Ave. because many Norwegians (and Danes) settled in the working class neighborhood of Bay Ridge in Brooklyn.  Although there was a significant Norwegian presence in the New York metropolitan area for several hundred years, it wasn’t until the 1920s that this area of Bay Ridge in Brooklyn became seriously inhabited by Norwegians.

Sølandet Restaurant on 8th Ave.

On street corners one could hear many different Norwegian dialects spoken as emigrants from all over Norway left their homeland.  The majority of the Norwegian residents, however, were from southern Norwegian coastal communities.  It should be no surprise then that these Norwegians who settled in New York were to a great degree involved in maritime activities.

In this neighborhood, there were Norwegian restaurants that served fiskekaker (fish cakes) and lefse, grocery stores that sold brunost (brown cheese) and lingonberry syltetøy (jam).  There were Norwegian Lutheran kirker (churches) scattered around the neighborhood, and an annual Syttende Mai (17th of May) parade was established and continues to this day.

Gradually the neighborhood became more and more populated by Chinese and Arab immigrants and is now called “Little Hong Kong.”  There are still indications that this used to be a neighborhood of Norwegian immigrants.  Siv Ringdal, a woman from a small town in southern Norway called Lista, has written several books about Norwegian emigration to the United States and how this move affected the Norwegian emigrants’ hometowns back in Norway and how their Norwegian roots affected life in the U.S.

I actually met Siv Ringdal (b. 1973) back in 2006 when I lived in Oslo for a semester during my junior year of college.  I had heard about her book, ¨The American Lista…¨and was very interested in her cultural historian work.  I emailed her and we set up a time to meet for coffee at a quaint little café north of central Oslo.  She gave me a copy of the book and told me all about how she got into this project.  She mentioned Lapskaus Boulevard and it is not until this weekend that I thought about it and saw that she indeed completed it and it was published.  Now I need to buy it and read it.

Det Amerikanske Lista

I have a step-brother and step-sister who live in Brooklyn, New York, so for sure next time I visit, I will take a stroll down 8th Ave. and experience the remnants of Norwegian immigration to the area.

If you had been in Norway this weekend, you might have had the opportunity to experience the annual Rakfisk Festival.  Every year in the town called Fagernes, which is in Valdres in eastern Norway (about 25 miles west of Lillehammer), tens of thousands of people gather to celebrate rakfisk (literally brine cured fish).  The fisk used is typically either ørret (trout) or røye (char).  The fish is salted and then left to brine for 2-3 months, at which point it is eaten (raw), perhaps on a piece of flatbrød (flatbread) with rå løk (onions) or purre (leeks), smør (butter) or rømme (sour cream) and poteter.

Rakfisk Festival always occurs in the first weekend of November, right around that time that the days feel really short and the amount of daylight is dwindling.  Every year there is different entertainment, but always loads and loads of fisk.  According to several sources I have consulted, Norwegians consume 500 tons of rakfisk every year.  The official website of Rakfisk Festival can be viewed here.  You can see the full program, which included several musical artists including Viggo Sandvik, Askil Holm, and Vassandgutane.  There is plenty of opportunity to chill out and listen to music or get on the dance floor and boogie.

This year there were 9 individuals and organizations who contributed their rakfisk to the festival:

Rakfiskprodusentene

Lofoss Fisk

Telefon: 91844501
E-post: endre@roengard.no
Nettside: www.lofossfisk.no
Mer om Lofoss Fisk

Noraker Gård

Telefon: 61 36 23 64
E-post: nils@noraker.no
Nettside: www.noraker.no
Mer om Noraker Gård

Wangensten

Telefon: 61362300
E-post: jorn@wangensten.no
Nettside: www.wangensten.no
Mer om Wangensten

Some interesting facts about the festival include:

-40 tons of rakfisk are sold during the festival

-25,000 visitors attend the festival every year

-70% of attendees have experienced the festival before

-70% come with family and friends

-30% have attended at least 5 times

-in addition to rakfisk, hundreds of other booths are set up by local food producers and individuals who produce handicrafts

-the festival costs about 40 million kroner every year

Rakfisk Festival is one of the largest events related to food culture and supporting the production of local food.  It sounds like a whole lot of fun to me.  Norway is the only month that I have not experienced in Norway.  Next time I´m going to Rakfisk festival to eat fermented ørret with a glass of akevitt!

 

 

I have found several excellent videos to help you learn your numbers in Norwegian:)

You can find one of them YouTube Preview Imagethat will help you learn Norwegian Numbers.  Don’t be distracted by the woman’s sensual voice or the fact that she mentions her favorite number is 69.  Apparently she was not aware that the number 69 has a sexual connotation in the U.S…..In any case, the video is educational and I think very helpful.  You will probably notice a few things:

1) The number 7 is “sju” or “syv” depending on the dialect spoken

2) The “v” in “tolv” (12) is silent.

3) 6 is “seks” and is pronounced like “sex” but 16 is “seksten” and is not pronounced like “sex-ton” but rather “sigh-sten”  60 is back to the pronunciation like 6…”seksti” pronounced “sex-tee”

4) A similar progression occurs for the number 8 and it’s various forms (18, 80).  ”Åtte” is 8 and is pronounced “oat-uh.”  ”Atten” is 18 and is pronounced “ah-ten” (notice also there is no “halo” over the a like there is in the number 8).  ”Åtti” is 80 and is pronounced “oat-ee.”

Another video, which is far less controversial and was posted by a very sweet sounding young girl YouTube Preview Image.

I just discovered this website as well that has various games for you to play to help you learn the numbers.  They are pretty cool.  Check it out here!

I find the following information found on Wiki Books quite interesting myself.  You can learn a bit more about the history behind Norwegian numbers and where some of the spelling and pronunciations come from.  I hope you enjoy learning about Norwegian numbers!  It’s important to review them often to really learn them.

Numeral Literal Additional information
0 Null
1 Bokmål: én (masc.), éi (fem.), ett (neuter)
Nynorsk: éin (masc.), éi (fem), eitt (neuter)
In Bokmål, masc. and fem. are sometimes merged into a common gender (én). The common gender is inherited from written Danish and is therefore not allowed in Nynorsk, which has always used three genders. Origin: Old Norse einn (masc.), ein (fem.), eitt (neuter)
2 To Earlier tvo in Nynorsk. Origin: Old Norse tveir (masc.), tvær (fem.), tvau (neuter). Some dialects still uses tveitvæ and tvau.
3 Tre (tri) Earler tri in Nynorsk, still part of the official orthography, but not to be used by the authorities. Origin: Old Norse þrír (masc.), þrjár(fem.), þrjú (neuter).
4 Fire Earlier fjore in Nynorsk, before gradually being replaced by fire. Origin: Danish fire, Old Norse fjórír (masc.), fjórar (fem.), fjǫgur(neuter).
5 Fem Origin: Old Norse fimm.
6 Seks Origin: Old Norse sex.
7 Sju (syv) The spelling syv was banned from the official orthography in 1951, but re-introduced in 2005. Nynorsk has always used sju (originallysjau). Origin: Old Norse sjau, Danish syv
8 Åtte Earlier åtta in Nynorsk. Origin: Old Norse átta.
9 Ni Earlier nio in Nynorsk. Origin: Old Norse níu.
10 Ti Earlier tio in Nynorsk. Origin: Old Norse tíu.
11 Elleve Origin: Old Norse ellifu.
12 Tolv Origin: Old Norse tólf.
13 Tretten Earlier trettan in Nynorsk. Origin: Old Norse þrettán.
14 Fjorten Earlier fjortan in Nynorsk. Origin: Old Norse fjórtán.
15 Femten Earlier femtan in Nynorsk. Origin: Old Norse fimtán.
16 Seksten Earlier sekstan in Nynorsk. Origin: Old Norse sextán.
17 Sytten Earlier sjauttan in Nynorsk. Origin: Old Norse sjautján.
18 Atten Earlier atjan in Nynorsk. Origin: Old Norse átján.
19 Nitten Earlier nitjan in Nynorsk. Origin: Old Norse nítján.
20 Tjue Earlier tyve in Bokmål and tjugo in Nynorsk. Origin: Old Norse tjogututtugu, Danish tyve.
21 Tjueén Earlier én og tyve in Bokmål, ein og tjugo in Nynorsk (meaning “one and twenty”). As of 1951, tens are mentioned first (like in English “twenty one”). Old Norse used both tuttugu ok einn (“twenty and one”) and einn ok tuttugu (“one and twenty”).
22 Tjueto
23 Tjuetre
24 Tjuefire
25 Tjuefem
30 Tretti Earlier tredve in Bokmål. Origin: Old Norse þrír tigir (simplified and contracted to tretti), Danish tred(i)ve.
40 Førti Earlier førr in Bokmål, fyrti in Nynorsk. Origin: Old Norse fjórir tigirfjórutigi (fyrti, førti), Danish fyrre (førr).
50 Femti Origin: Old Norse fimtigi.
60 Seksti Origin: Old Norse sex tigir.
70 Sytti Earlier sjautti in Nynorsk. Origin: Old Norse sjautigi.
80 Åtti Earlier åtteti in Nynorsk. Origin: Old Norse áttatigiáttatiu.
90 Nitti Origin: Old Norse níu tigir.
100 (Ett) Hundre Earlier hundrede in Bokmål, hundrad in Nynorsk. Origin: Old Norse hundrað.
101 (Ett) hundre og én/éin May be spelt in one word (hundreogén).
102 (Ett) hundre og to
103 (Ett) hundre og tre
104 (Ett) hundre og fire
105 (Ett) hundre og fem
125 (Ett) hundre og tjuefem
200 To hundre
300 Tre hundre
400 Fire hundre
500 Fem hundre
1 000 (Ett) tusen Earlier tusund in Nynorsk. Origin: Old Norse þusund
2 000 To tusen
3 000 Tre tusen
4 000 Fire tusen
5 000 Fem tusen
1 000 000 Én million Origin: derived from Latin mille (“thousand”).
2 000 000 To millioner
3 000 000 Tre millioner
4 000 000 Fire millioner
5 000 000 Fem millioner
7 473 259 Sjumillionerfirehundreogsyttitretusentohundreogfemtini
1 000 000 000 Én milliard Origin: derived from French

 

Below is Norway´s formueliste (wealth list) which shows the individual´s navn (name), inntekt (income), skatt (tax), and forume (wealth).

 

Navn Inntekt Skatt Formue
Sum 717 583 205 771 252 030 50 758 078 130
Johan H. Andresen 20 661 960 138 886 765 12 001 206 593
Kjell Inge Røkke 0 87 291 739 7 906 171 404
Olav Thon 75 957 617 115 774 747 7 782 653 899
Hans Petter Jebsen 229 879 279 118 449 969 4 837 732 958
Trond Mohn 359 265 129 142 224 132 3 750 229 395
Svein Støle 4 736 731 40 863 308 3 590 785 334
Johan Johannson 13 194 498 37 982 040 3 091 859 434
Leif Høegh 165 833 33 374 144 3 016 210 672
Helge Knudsen 11 936 978 29 818 345 2 407 909 481
Margaret Boel Garmann 1 785 180 26 586 841 2 373 318 960

In addition to lutefisk season, it is also that time of year when the idea of almost complete transparency is proven in Norway.  The government makes individual Norwegians tax and wealth information available to the public.  As we all know, Norway is a social democracy in which men and women enjoy excellent equality (at least compared to most cultures) and the income gap is moderate.  Whether they like it or not, residents of Norway must accept that they live in a country where their financial and tax information are not private matters.

Tax authorities issue the skatteliste (tax list) which shows nearly every taxpayers annual income and overall net worth.  Some say it´s the Norwegian way to keep up the neighbors and where they stand.  Every year it stirs up media frenzy about how much this actor made or that athlete, or better yet, the oil tycoon or real estate king.

There are of course many people who find this transparency completely inappropriate and a violation of privacy.  Besides just not wanting others to have accessibility to private financial information purely on principle, many argue that this transparency leads to bullying on the playground (´my dad is richer than your dad´).

The information was made public this past Friday, however, it is not quite as easy to find the information as it has been in the past.  One can access the information by logging in as a user on the Skatteetaten (tax agency) website and searching for a particular link.  The media, however, can no longer publish the information directly.  This should cut down on the huge media frenzy that erupts every fall after the information becomes public.

Furthermore, it is important to understand that the information listed is fairly misleading, as the annual income figures are significantly less than the actual income earned over the past year.  This is because they are adjusted for deductions.  Net worth figures are also deceiving because they include tax valuations not based on the market value of real estate.  So, snoopers beware-the numbers do not always reflect reality.

You can find more information about specific individuals if you are snoopy yourself (or just curious…) at this website.

Johan H. Andresen

Johan H. Andresen is Norway´s richest man.  He used a massive tobacco inheritance to finance and build several other business ventures.

Whether you like it or not, it is Lutefisk season for Norwegians and Norwegian Americas alike!  I must be honest, I have never ordered lutefisk at a restaurant and I have never chosen to eat it.  The St. Olaf (my alma mater) cafeteria serves it every year in early December during the St. Olaf Christmas Festival and I always chose to avoid the cafeteria during that time.  Again, I’m sorry to admit, but the lutefisk that I have been exposed to is vile and makes me lose my appetite.  This is actually quite strange for me as I actually can count the foods I dislike on one hand.  In any case, lutefisk…..I’ll try to promote it in this blog post just because I believe that it can actually be tasty if it is prepared well and paired with delicious accompaniments.

Most of you probably know what lutefisk is-that white jelly-like fish that has been soaked in lye, the same chemical soap is made of.  Lutefisk became popular due to the lye extending it’s shelf life. Soaking the fish in lye preserves the fish, which was an extremely important quality hundreds of years ago.  Although preserving the fish is not important today as it was when sailers were crossing the ocean without modern refrigerators, diners today still enjoy this fall delicacy.

From early October through Christmas Norwegians shell out the dough for good lutefisk.  A fair price for this delicacy at a good restaurant in Norway is in the 350 kroner (about $65 USD).  It isn’t just in traditional Norwegian restaurants that one can find lutefisk on the menu during this time in Norway.  The dish is so popular that even Chinese restaurants serve it!

Lutefisk is traditionally served with a purée of kremet erter (creamed peas), but the adventurous will try it with other accompaniments such as ferske erter (fresh peas), bacon, sennep (mustard), and even geitost (goat cheese), mandelpoteter (almond potatoes), or small gulpoteter (yellow potatoes) particularly in northern Norway.  Lutefisk is usually served with something salty, something rich, and something sweet (like honey for example).

Here is an example of lutefisk on a julemeny (Christmas Menu) in Oslo at Mona Lisa Restaurant:

 

Meny nr.2

Lutefisk med ertestuing, bacon, baconfett, geitost,sennepsaus, tyttebær, fransk sennep, sirup og lefse. Kokte poteter.

Multekrem med kransekake

kr 590,-

Sounds pretty tasty actually.  Lutefisk with mashed peas, bacon, bacon fat, goat cheese, mustard sauce, cranberries, French mustard, sirup and lefse.  Cooked potatoes, cloudberry cream and kransekake (a kind of Norwegian cake) for 590 crowns.

Depending on ones preference, vin, øl, or akevitt pair well with lutefisk.  Akevitt would be the traditional choice, but a god Norwegian lager or a German riesling would pair well.

The below is a simple lutefisk recipe:

 

  1. 1
    Place the lutefisk in a kettle, and add enough cold salt water to completely cover them(some people like to place the lutefisk in cheesecloth and tie the ends itno a bag, before placing in the kettle.).
  2. 2
    Bring gradually to a boil. (Caution: It will be done when brought to a full boil, and if boiled too long the fish will fall into pieces.).
  3. 3
    Remove from the burner, skim off any foam that appears and the let the lutefisk stand for 5-10 minutes.
  4. 4
    Drain well, and serve steaming hot on warmed plates.
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