Sami Slow Food: Part of a sustainable culture

Written by on January 17, 2012 in Natural Living, Paleo Diet - 1 Comment

Greta Huuva prepares a meal in the outdoors. Photo: Magnus Skoglöf (photo credit http://www.sweden.se/eng/Home/Society/The-Sami-People/Reading/Slow-food-from-Sapmi/#idx_2)

It is winter in the northern hemisphere, but you would not know it by walking through the produce department at your local grocery store. The shelves are full of vegetables that will not grow in your garden during that time of year. In a sustainable culture, you use food items that are available locally. That means in most places especially in the far north, fruit and vegetables are not available all year long.

Part of eating a paleo or primal diet is eating food that is in season locally. Since most people are used to eating fresh fruit and vegetables all year long, most people perceive that this is the natural way. The truth of the matter, however, is that we were not meant to eat these foods all year long. This is something that many cultures have known for ages.

Take for example the Sami people. They are native indigenous people of the northern Scandinavia. The Sami believe in what they call “slow” food. Reindeer  plays an important role in this . They use every part of the animal. The meat and fat is for eating. The fur and skin is used for clothes. The antlers are used for tools and knives.

The diet of the Sami people does not rely on fruit and vegetables as the main part of their diet. Especially in winter. Instead, they use root vegetables such as potato, angelica, and beets. Furthermore, they use herbs, mushrooms, berries, and every edible part of the reindeer as the base for most meals during the winter. According to Greta Huuva of the Sami Education Center in Jokkmokk sweden, it is the heavy mix of protein and fat that keeps the Sami people healthy and warm in the cold winters. She says that reindeer fat is as good as olive oil. In fact, it has “the same combination of omega-3 and omega-6, so it’s used as an alternative to butter, margarine, and even milk in various dishes.”

To learn more about this Sami tradition and get a cool recipe for Torrköttsoppa (dried reindeer meat soup) read the article Slow food from Sápmi on the Sweden.se web site.


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Real Food Wednesday

Wayne Pedranti

About Wayne Pedranti

Wayne Pedranti is a traditional Naturopath and a Master Herbalist. He is a Master Level Certified Sports Nutrition Adviser educated at the Cory Holly Institute. He has been cycling for well over 20 years, and is a licensed coach with USA Cycling and USA Track and Field. He has a Masters Degree in Coaching Education at Ohio University. He uses his training on natural health and coaching to build a comprehensive training plans that builds health, fitness, and performance.

One Comment on "Sami Slow Food: Part of a sustainable culture"

  1. Jill@RealFoodForager.com January 17, 2012 at 18:03 · Reply

    Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

    Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!
    http://realfoodforager.com/fat-tuesday-january-17-2012/

    Share your great fermented food recipes at my Probiotic Food Linky – open through Februray 6, 2012.
    http://realfoodforager.com/probiotic-food-challenge-linky/

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