Get more information about the destinations featured in the TV show by clicking on the links below:
 Bornholm
Summer, herring, strawberries and rape-seed oil.
 Copenhagen
Open sandwiches, beer and micro breweries.
 Faaborg
Spring, asparagus, rhubarb and smoked cheese.
 Greenland
Prawns, Greenland halibut and musk oxen.
 Lammefjorden
Danish autumn and root crops.
Limfjorden
Mussels and oysters.
 Lolland Falster
Eel, apples, vinegar, crabs and sugar beets.
 Læsø/Samsø
New potatoes, sea salt, langoustine, ham and honey.
 Northern Zealand
Dairy products, fresh cheese and berries.
 Skagen
Summer in Skagen and fish.  Southern Jutland Lamb, common brown shrimp and glasswort.  Aalborg
Hunting traditions, hares, pheasants and mushrooms.
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In this episode, New Scandinavian Cooking focuses on Greenland, where Danish chef Claus Meyer prepares delicious dishes using among other ingredients Greenland halibut, prawns, musk oxen, radish, turnips and wild herbs.
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Greenland
Greenland offers a variety of specialities, and the food is in many ways very distinguished from European traditions. The traditional Greenland food culture centers on meat and fish caught by the hunters. In Greenland, food is often eaten in nature, where the animals are caught; in the tent camp near the reindeer; or by the coast, where the seals are flensed. A Danish colony until 1953, Greenland then became an integral part of the Kingdom of Denmark, and after a referendum in 1979, it attained home rule. The Home rule meant that the Danish authorities transferred part of the administration to the Greenlandic Authorities.
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Further information
If you want to know more about Greenland and what there is to see and do, you can get inspiration from www.greenland.com
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