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Surfing, Skateboarding, Music, Photography, Travel, Culture and general antics of the youth on the run. We said yes again. Cole Barash is shooting photos. We spent a few days in Stockholm skating with Adidas Europe team. The light was beautiful and the vibes were high. Tomorrow we embark on a road trip to Lofoten Islands on a quest to film Chippa doing some front bigspins in the ocean. Great news. Tom Carey tried his luck in a few fickle zones and had…. This is strange and sad for a few reasons. My first being personal: I worked there for 8 years. Hell, I was practically raised there. Learned to be a pro and a punk at the same time and am proud that somehow when every title…. I watched as the streets filled with women from all over and supporters of women from all walks of life stood…. Being spontaneous and open minded. Even the ocean is still on break. The waves had fired all day long…. We met up with Gavin Beschen at Sunset Beach. We walked up and found him on the boardwalk checking the waves. He told us to follow him up the hill and said he had some boards we…. We land in Honolulu before midnight and immediately make our way to the Thrifty Car Rental place to grab our car. Everything was sorted we thought. And were told. I know because I told everyone and sorted it. What Youth is back on the North Shore finally. Early Friday morning we got word that the units behind our building had caught fire. Assuming it was merely a dumpster fire, I thought nothing of it for about 15 minutes. A little research proved otherwise: This was BIG. A real fire. It was all over the news. And our building was definitely in…. But I did my part. I voted, put my sticker on my shirt and walked…. This one means a lot. And this is nice news to wake up to. Because John John deserves this. We all deserve this. Waco, Texas. Anonymous Zone A new film by Kai Neville. Cluster A new film by Kai Neville. The Copenhagen Project. Dear Suburbia. Anything Sing. Fairly Normal A day in the not-so-average life. Afternoon Interview Deep thoughts and candid banter with intriguing people. Youth On The Run All the stuff we do along the way. Mixtape A collection of musical recordings. Off Beat Unorthodox question and answering. Lizards Of Summer The dregs of the video vault, monthly. Stay Tuned A playlist for kids who pay attention. Adolescents 18 and under. Straight Forward Really good surfing. This Is Us An unapologetic documentation of the simplest of surf trips. Brought to you by Monster Energy. For The Love More passion, less paycheck. Presented by Vissla. Rewind Me Our ode to the films and filmmakers that made us who we are. Past Present Perfect Slowing things down to see how we got here. Presented by Rusty. What Youth Reports Reporting on things we find interesting. Dear Youth Writing and nonsense. Collected Thoughts Photos and the story behind them. Radical Class A place to learn. Girl We Adore We talk to the girls we adore. Photo Credit Portfolios from noteworthy Photographers. Conversation With Interviews with worthy humans. One Roll A single roll of film from start to finish. The Newsstand A look at zines and books we love. What Youth Issue What Youth Issue 9. What Youth Issue 8. What Youth Issue 7. What Youth Issue 6. What Youth Issue 5. What Youth Issue 4. What Youth Issue 3. What Youth Issue 2. What Youth Issue 1. Is that all we got? I hope not. Framegrabs: What Youth. Tom Carey documents. Sign up for letters from What Youth.

Håkan Stenlund

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Seasons are important. What happens when you lose touch with the seasons is that you lose touch with life itself. Enjoying an unlimited supply of goods, from every corner of the world, at the supermarket is not natural. It is no coincidence that the people of the books would slaughter a spring lamb for Easter as a symbol of resurrection, of life returning, and fresh food once again being part of everyday life after the hardships of winter. It is all part of the circle of life. Nothing comes in abundance except for intense periods — in the middle of the season, in autumn, during harvest time, when everything is gathered and stored in barns. It might seem surprising that so many households in the north have four freezers in the basement — one for meat, one for fish, one for berries and mushrooms and then one for discounted goods that will come in handy when there is something to celebrate — but this is actually part of everyday life. Hold on, did we mention the freezer for baked goods? Tasty food is eaten twice. First at the table, then in your memory. A stop at Princess Bakery in Sorsele; where you buy laugenbrot sandwiches, just because the Swiss bakery by route E45 will take you to another place; is also an everyday occurrence these days. Spending a few hours in the car is nothing when it comes to good sausages! It is also difficult to imagine a summer without netted whitefish at the Kukkola rapids, served fresh at the restaurant, 50 metres from where it was caught. Finding ingredients from the north of Sweden in starred restaurants in the south of Sweden is a given, but the chefs we have mentioned have decided to move to — or back to — the ingredients they like working with. The Arctic part of Sweden features locally produced and wild ingredients Of course the destination is famous for its game and local fish, but also for free-range animals. The new Nordic cuisine is celebrated for components that are smoked, pickled, salted, and freshly prepared over an open fire. Even if that is the traditional way in an Arctic context, the cuisine has always changed in line with how the world changes. Johan Eriksson at Centrum Krog says, when asked:. When Johan makes his umami-rich XO sauce he skips the dried seafood and uses dried reindeer as the main ingredient instead. Something traditional from the Asian cuisine suddenly becomes Arctic. This is a story of how and why to make artisan cheese in Sweden. Eva has become a household name over the years when it comes to foraging. A few years later her curiosity inspired her to look for the more forgotten Arctic cuisine. You will drink mulled wine made from meadowsweet and cordial made from willowherb. The stem from willowherb is even served as a kind of tasty asparagus to complement the freshly slaughtered reindeer. The superberries are present, of course: lingonberry, blueberry, cloudberry, bilberry and hagberry in various forms. The concept superberries was a hot topic some years ago. In the north, there is nothing strange about superberries. Studies have shown that both lingonberries and sea buckthorn berries help keep your weight in check. Blueberries, given their blue colour from the antioxidant anthocyanin, are credited with all kinds of good qualities — among them improved vision. Even without dissecting these berries and plants into smaller parts, we can state something very important: they are very dependent on sunlight! In an arctic climate the growth period is short, and therefore extremely intense. We will get back to that. In the forests of Swedish Lapland super berries are to be found here and there. We had the chance to hang out with Eva Gunnare for a day, a true master of organic food. These days Jenny is both a sheep farmer and a consultant focusing on sustainability issues. She continues where Per Pesula left off:. Anyone who remembers photosynthesis, from their biology classes, knows that it is the sun that is driving the process. What happens during this growth period is that plants, grass, trees, berries and more are filled with a lot of energy during a short timeframe. Jenny Bucht concludes that the northernmost region has not always been that good at understanding or communicating the unique, sustainable environment and its effect on food quality. Look at wild animals and freely grazing reindeer, how they spend summer and autumn eating and then starve in winter. This means the reindeer recycles its fat during the course of a year. In recent years, fire has started to play a more prominent role in the kitchen. No, we are not referring to the constant smell of barbecues filling camp sites and neighbourhoods as soon as summer approaches. Instead, fire has become part of the identity for famous Michelin-star restaurants and your local pizza place. In the north, cooking over an open fire is something completely normal. If you take a walk in the forest, you make a fire and boil some coffee. If not, almost no one would count it as having been outside properly. Even in the middle of town, houses will often have a fireplace or barbecue hut outside to experience outdoor life without even leaving home. Fire is central to the dream of a good life in the north — for cooking, or for a sauna. These days it is part of the current trend at Michelin-star restaurants featuring the new Nordic cuisine. And during the ambulating food festival Stars du Nord, celebrated under the northern lights outside Storklinten in autumn , nine of the best Nordic chefs showed how to make good food using fire, no electricity, and no running water. An amazing experience in every way. In cooperation with SLU, the Swedish University of Agricultural Sciences, different varieties of turnip rape have been cultivated to see which variety likes it best here in the arctic climate. But even more interesting is the trial using pheromones to combat pests. Just perfect for the Christmas smorgasbord, according to the same expert. Simply because you can regulate the process in a different manner. With land-based farming you can control animal health, the spread of diseases, the water environment, escapees and so on. You can also use the water for irrigation, so-called aquaponics, or use the residue after water treatment as a base for feed or fertilizer. And this calls for celebrations. The square-metre building is heated by residue heat from a data center where they mine cryptocurrency using blockchain technology. In Boden they experiment with what will be, or could be, grown. The idea is to try to grow mango, banana, passion fruit and more, to see how it goes. If everything works out well at the old military base they will continue and build a 3,square-metre installation that will also work as an aquaponic farm. As mentioned, a kind of farm where nutrient-rich water from land-based fish farms is circulating around vegetables being grown. This future scenario gets even more exciting when considering the investments made in Boden. But Boden sees this cultivation as more than just a sustainability project in environmental terms — which it is, of course, as Dutch tomatoes transported by lorry to north Sweden in winter are grown in greenhouses heated by foreign gas and then driven 2, kilometres north using diesel. It is as important that this large-scale project that will bring both social and financial sustainability: creating entry-level jobs and increased self-sufficiency. Perhaps this creates a discrepancy in our story, that started with the advantages of the midnight sun and the seasonality that has created an Arctic way of life and constitutes the base of the new Nordic cuisine, to talking about large-scale greenhouses of the future. But on the other hand: development does not cease on the outskirts of the modern world. Rather, it could be driven from here. The award-winning food artisan says that during the pandemic this Reko-ring saved his finances. Similar setups to Reko-ring are available in many other locations now. Reko-ring is a concept that has grown using social media and current awareness of what constitutes good food. You can find everything there, from cutlets from outdoor pigs to rabbit fillets and Kielbasa sausages made using original Polish recipes. And conclude:. They produce an award-winning cheese using milk from mountain cows. A lot of it thanks to the summer season under the midnight sun. Why does food taste better when you are eating out in nature? The sound and the smell and the feel. Maybe also because this is where food comes from. Nothing goes to waste. Everything ha The seasonality of Arctic cuisine has created a unique food culture. In line with other parts of the green transition — where technological innovations are improving the future — sustainable cultivation methods are emerging in the north. From superberries and game to free-range cattle, during blizzards as well as warm summer nights. Losing touch with life itself Seasons are important. Memories awakened Tasty food is eaten twice. In Danish chef Nicolai Tram, who runs the Michelin-starred restaurant Knystaforsen in southern Sweden, visited up north to cook a feast with fellow star chefs for the gastronomic Stars du Nord event long to be remembered. The idea behind Stars du Nord is to assemble some of the very best Nordic chefs for a cook-along beyond the ordinary, and the real stars are the ingredients. All local ingrediencies, cooked over open fire in the woods of Swedish Lapland. New Nordic cuisine Finding ingredients from the north of Sweden in starred restaurants in the south of Sweden is a given, but the chefs we have mentioned have decided to move to — or back to — the ingredients they like working with. Artisan cheese This is a story of how and why to make artisan cheese in Sweden. Eva Gunnare has become a household name over the years when it comes to foraging. Her curiosity inspired her to look for the more forgotten Arctic cuisine. With Eva, the superberries are always present: lingonberry, blueberry, cloudberry, bilberry and hagberry in various forms. Under the midnight sun The concept superberries was a hot topic some years ago. Super berries and how to eat them In the forests of Swedish Lapland super berries are to be found here and there. The northernmost region has not always been good at understanding or communicating the unique, sustainable environment and its effect on food quality. Photo: Carl-Johan Utsi. The cuts of meat decide the menu, not the other way around. The dream of a good life In recent years, fire has started to play a more prominent role in the kitchen. At the old military site AF1 in Boden there is a kind of winter garden. This is a concept that has grown using social media and current awareness of what constitutes good food. Dinner in the midst of nature Why does food taste better when you are eating out in nature? Part of theme:.

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