Viking Magazine - Jan/Feb 2025 - 11

From Hamar
to Fargo:
Preserving Tradition
Sons of Norway members gather at Kringen Lodge in celebration
of Fargo's fi rst annual Lutefi skfestivalen BY EMMA ENEBAK
" W
e are gathered here today to celebrate a
culinary wonder that is as mysterious as it is
legendary. A marvel of Scandinavian cuisine: lutefi sk. "
Ordfører Vigdis Stensby, mayor of Hamar, Norway,
addressed the crowded dining room of Kringen Lodge in
Fargo, North Dakota, Nov. 15, introducing the gelatinous
white fi sh that sat before us. Th e room was fi lled with
guests of all ages and backgrounds, many of whom had
traveled across oceans to be there that night in celebration
of the Lutefi skfestivalen, a 12-year-old heritage event
founded in Fargo's sister city, Hamar. In recognition of the
50th anniversary between these two sister cities, the event
that night was being held in Fargo for the very fi rst time.
Mayor Stensby's carefully chosen word, " mysterious, "
defi nitely summed up the textured white fi sh on my
plate, which was prepared by Lillehammer-local chef
Espen Tømte the traditional Norwegian way-baked and
topped with a generous serving of bacon crumbles and
three styles of mustard. It was my fi rst time sampling the
delicacy, and I have to admit, my initial reviews were
mixed. But Mayor Stensby validated my skepticism with
a dose of good humor:
" Despite its challenging texture and acquired taste,
lutefi sk has stood the test of time-a testament to our
persistence of tradition. And maybe our sense of humor. "
Mayor Mahoney (fourth from left) and Mayor Stensby (fourth
from right) enjoy a traditionally prepared Norwegian lutefi sk dinner
at Kringen Lodge in Fargo.
In the name of both persistence and humor, I took a few
more bites of my lutefi sk. Aſt er all, the festival's founder
Oddvar Hemsøe had assured us that the event is not really
about acquiring a taste for the polarizing dish, but rather,
connecting with the traditions of our ancestors.
" Lutefi sk is one of the oldest food traditions in Norway,
and Norwegian immigrants later brought the dish with
them to the U.S., " shares Hemsøe, a local to Hamar. " It is
our job to preserve this tradition, which serves as a connection
between our two cities and countries. "
Hemsøe's acknowledgment of Norwegian migration
brought to mind another important milestone of 2025-
the 200th anniversary of the fi rst wave of Norwegian
immigrants to reach the New World on Oct. 9, 1825.
As I looked down at my plate, I understood why the fl aky,
translucent fi sh deserved its own festival. It was a symbol
of the courage and perseverance of our ancestors, who
had carried the dish across oceans and centuries to reach
Kringen Lodge that night.
As the evening came to a close, I enjoyed a fi nal piece of
lefse with butter and brunost, or " brown cheese, " a sweet
Norwegian cheese with hints of caramel and butterscotch.
Before saying their goodbyes, the mayors of Fargo and
Hamar exchanged giſt s, acknowledging their mutual respect
for one another's service. From Fargo's mayor Tim Mahoney:
a Christmas ornament bearing a map of Fargo and an
honorary key to the city. From Mayor Stensby, a Hamar
T-shirt and a stash of Norwegian brown cheese. Th is was
the two politicians' fi rst time meeting one another. Th ey
both expressed hopes that it wouldn't be their last.
" Over the past 50 years, we have learned from one
another, and built bridges between our two cities and
countries, " expresses Mayor Stensby. " Th is celebration
of friendship does not only allow us to look back into
the past but also to the future, strengthening relationships
for years to come. "
Did you know? Today, more lutefi sk is consumed in the
U.S. than in Norway each year. In fact, Olsen Fish Co., based
in Minneapolis, Minnesota, is known as the world's largest
lutefi sk producer, processing over 650,000 pounds a year.
@sonsofnorway
Jan/Feb 2025
11
ILLUSTRATIONS (FROM ABOVE) DIVIARTS/ADOBE, ASMAKAR/ADOBE PHOTO JON LEARN
Viking Magazine - Jan/Feb 2025

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