Kari Diehl, a seasoned copywriter and editor, makes her home with her husband and their children in the Pacific Northwest, the closest she can get to Scandinavia without a passport. When not in her kitchen or at her desk, she is liable to be bargaining with the fishermen on the local docks for king salmon, tracking the steady growth of lingonberry farms in the Skagit Valley, or driving to the Scandinavian food markets and furniture superstores in Seattle and British Columbia.
A life-long lover of all things Scandinavian, Kari learned early that the best part of Christmas was baking the exceptional cookie and cake recipes handed down by her Swedish, Norwegian, and Danish great-grandmothers. As an adult she switched for a while from cooking to scholarship, studying Old Norse and Old English as a participant in the College Scholars Program at the University of Tennessee and earning her M.A. and Ph.D. degrees in medieval literature at UCLA. With three children to feed and an Icelandic sister-in-law providing inspiration, she now dedicates her free time to translating and testing traditional and modern fusion recipes from Sweden, Norway, Denmark, Iceland, and Finland.
By Kari Diehl:
Välkommen! Please join me in celebrating the rich traditions of Scandinavian Food. True to the minimalist principles of Scandinavian design, the traditional Nordic cuisines of the Scandinavian nations illustrate how simple, readily available ingredients can be easily transformed into feasts for both the eye and the palate. Er du sulten? (in Norwegian, Are you hungry?).