Reykjavik, Iceland. I apologize for the long lapse of news and events. I have been in transition and now find myself on this volatile and beautiful island that nudges up against the arctic circle for the month.

While strawberries and asparagus are actively filling farmers market stalls around the rest of the Northern Hemisphere, in Reykjavik it’s still early spring. The rhubarb is just starting to stretch its limbs as the daffodil blooms cheer on the sunshine. And every day it gets a bit greener.

A student project of the Iceland Academy of the Arts brought locally foraged spring greens to the streets of Reyjkavik last week in a mobile kitchen. The guerilla action swept onto Austurstraeti, one of the most pedestrian public spaces in the city and setup a cooking demonstration with several different greens which had earlier been collected from public spaces around the city (sweet cicley, dandelion greens, angelica, northen/doorstep dock (Rumex longifolius)). The artists prepared three simple dishes: oven toasted greens, a tomato and wild green soup, and wild green pesto and provided recipes.

I was happy to be invited to witness the exchange between artists and pedestrians and the chattering about wild foods, upcoming plans for urban agriculture in Reykjavik, recipe exchanges and taste. This project, called Matarkista Reykjavíkur is as I understand the first action in a series intended to bring food in to the city and life into the neighborhood. Watch this video here to see more.