In the spring of 2016 The Northern Company launched Træna Foodlab. Our activities include wild seaweed foraging, sustainable handling and processing of seaweed as well as creative exploration of seaweed as an vital ingredient in the Nordic kitchen. For more information: northerncompany.no and anoceanoffood.no

In 2015 The Northern Company were invited to visit Træna, Norway's smallest community scattered on an archipelago by the edge of the Arctic Circle. We came back at several occasions and discovered a large natural treasure of different seaweed and a very welcoming local community. For more information: www.northerncompany.no and www.anoceanoffood.no

The work on the seaweed cookbook took place in the period of summer 2014 until the winter 2015. The work consisted of a series of work meetings, travels and studio work. The book is a collaboration between Claudia Seifert, Zoe Christiansen, Lisa Westgaard and Hanne Martinsen. For more information: www.northerncompany.no and www.anoceanoffood.no