My grandfather, Don Mathison, was a proud American-Norwegian, and I am grateful to be reminded each year at this time to honor his memory as part of our family's Syttende Mai observance. Syttende Mai, ...

How Norway’s harsh climate shaped its cuisine, from stockfish and rakfisk to cloudberries and reindeer, turning survival food ...

Embark on a literal foodventure with a cruise around Norway’s culinary hotspots and on-board cuisine that charts your journey along the coast (Agurtxane Concellon) Norway’s food is more than just ...

The cathartic hug Jamey Kennedy and Bente Flem shared at a hotel in Molde, Norway, on Sunday morning came near the denouement of an intense 24 hours for both women. Kennedy had been airlifted from the ...

A cocktail made with Muyu's Vetiver Gris, an earthy-style liqueur with an ABV of 22%. Monica Berg, a London-based bartender and entrepreneur, along with her business partners Simone Caporale and Alex ...

Syttende Mai, Norway’s Constitution Day, was celebrated May 21 in Redwood City by Vigeland Lodge #6-155, a local Sons of Norway group. Traditional food, music and clothing are highlights of the ...

The Norsk Museum in Sheridan will open its 2017 season Saturday. The Norwegian cultural center will feature new exhibits, entertainment and a Taste of Norway breakfast. The museum will be open from 9 ...

How Scandinavia’s "cinema underdogs” used innovation — and a lot of oil money — to build a film industry from scratch.

The annual Norwegian Constitution Day Parade isn’t the only celebration of Nordic culture in Park Ridge. Last weekend, the Chicago Area Friends of Vesterheim — the National Norwegian-American Museum ...

National pride took center stage as Norwegian-Brooklynites put on the dog – and their best foot forward – for the 57th Annual Norwegian Constitution Day Parade in Bay Ridge. The jubilant jaunt stepped ...

The Language Council of Norway discusses language preservation issues on several fronts, including English prevalence and language AI.

Norway’s food is more than just something to eat; it tells the story of a coastline shaped by freezing seas and centuries of being resourceful. It’s rooted in preservation, seasonality and local pride ...