Monthly Archives

April 2018

April 23rd & April 24th, Food in Action goes to Ireland!

By | News

Founder & CEO, Fia Gulliksson, is invited in Galway to be a speaker and cook at touRRoir. “A two day cross sector global forum on Food, Tourism and Culture taking place in the National University of Ireland Galway, it gathers food travel experts, international chefs, hospitality, travel industry and culture professionals and key influencers in soft power to feature latest trends, best-in-class thinking, cutting-edge innovation and lots of inspirational examples of co-operation that works.”

On Monday 23rd April, Fia Gulliksson will cook with other renowned international chefs during the touRRoir 2018 Hall of Fame Awards Gala Ceremony to craft a menu inspired by Galway, West of Ireland’s landscape and seascape using Irish produce. Preserving the soil and local gastronomy, and stressing that gastronomy must take into account the environmental impact of food has long been Fia Gulliksson’s aim. “The more we take care of the soil, the better the food taste and the better it is for your health”, she insists.

On Tuesday 24th April, she will present the 10.40 Session 2 – “Getting your Community on the Global Culinary Map”. She will also be a member of the Panel Wrap at 16.25.


With expertise in regional development (Östersund City of Gastronomy) and food tourism (Eat Up Food Walks), Fia Gulliksson is always keen on inspiring, influencing and supporting crEATive sustainable companies (Flow Food) and ways of life (The Great Nordic Feast).

Food has always been her driving force but she needs to bind it to other arts (music, movie) because “working cross-cultural makes us more imaginative and creative”. Another connection to be made is “between small players and big players”. “We need all stakeholders from the community to make a change”.

To quote Graison Gill “Since change is inevitable – we should direct the change instead of just go through the change”.

“We have no idea what tomorrow is going to be like but what we need to do is to bring creativity back in people’s lives and to join forces”, Fia concludes.

Contact us to book Food in Action’s CEO & Founder as a speaker or as a pop up chef

Let’s rewind on Eat Up Östersund #2

By | Interviews

Gomorron was one of the stations during Eat Up Östersund. Jenny Sandström, founder & delegate, ANSWERED SOME OF OUR QUESTIONS TWO MONTHS AFTER THE EVENT.


In a few words, please tell us what Eat Up meant to you. 

Eat Up is a social and relaxed event. People from all ages and all areas came to Gomorron this day. People were curious about the place. There was a big interest from different people.

Why did you join Eat Up? Why did you want to be a station?

Since Food in Action is part of the Gomorron community, it was natural to host a station here. Gomorron is a creative place and community; we love having this kind of event here.

Would you like to be part of an Eat Up network regrouping all Eat Up stations?

Yes, I’d love to create partnerships with the other stations. It would be a nice value.

Do you consider yourself a Nordic style company?

You can put so much in “Nordic life style”. We are a “mountain lifestyle hub”. A lot of members in the crew are mountain lovers. The community consists of a lot of people who moved here because of the mountain lifestyle. We promote a healthy lifestyle. We just started a partnership with Svenska Turistföreningen: we have workspaces in the mountain now.


Let’s rewind on Eat Up Östersund #1

By | Interviews

Storsjöhyttan was one of the stations of Eat Up Östersund. Nilla Eneroth, one of the two glass blowers, answered some of our questions two months after the event.


In a few words, tell us what Eat Up meant to you.

I’m grateful for the good local food we can get, here, in Östersund and which was displayed during Eat Up. Eat Up was very fun. It was a great day. It was something different.

A hundred years ago, it was a tradition in the glass factories to eat in the workshop, to offer guests some food. So when we hosted Chef Richard Nystad during Eat Up it felt very natural to have food cooked and served in our factory.

Is this event going to make you change things about your company to make it more representative of Östersund, the “Nordic lifestyle” or more sustainable?

We already were in the Nordic Style mood before the event.


We are a sustainable company: we reuse raw materials from another glass factory. The advantages with that are foremost the low melting temperature and thus the low energy consumption. Moreover there are no melting gases to pollute the working environment because all the glass ingredients are already encapsulated. We are also very proud to have one of the least energy consuming glass melting furnaces, an electric Finish day furnace, which has a daily capacity of 80 kg /40 litres of melted glass. And we are local. Customers buy our products instead of something that has travel. Sustainability, it’s all about being smart.

Would you like to keep joining Food in Action projects?

We have been working with Fia since we opened in 1995, hosting Jazz concerts and pop up diners in our factory. So, yes, of course we want it to go on! We would love to be part of the next Eat Up Östersund.

What has been the financial impact of this event for your company?

Some participants bought products. Some people who first came years ago remembered us. Some came for the first time. But beyond the financial aspect, we did it for the fun and to be part of this great crEATive day. And I really wish I wasn’t working next Saturday to be able to attend Eat Up Åre, as a participant and not as a station.

So if like Nilla you would like to attend our next Eat Up in Åre, book your tickets here!

Wine marinated beef cheeks

By | Recipes
It is getting cold again…so let’s get closer to the stove! Here is the perfect recipe for a Saturday evening. Just forget your meat on the stove (the longer the better) and get ready for meat of exceptional tenderness!


  • 2 trimmed pieces of beef 500g each
  • 1 litter of red wine
  • 5 dl veal stock
  • 2 bay leaves
  • 1 tablespoon of sugar
  • 4 thyme sprigs
  • 2 sliced yellow onions
  • 1 sliced garlic
  • 20-24 small peeled roasted cloves
  • Maizena Thickening
  • Salt and sugar and black pepper from the mill
  • 2 thyme sprigs
  • 25 g butter
  • Salt and sugar


  1. Put the beef in a saucepan with red wine, veal stock, bay leaves, sugar, thyme, onion, garlic and cloves.
  2. Fill with water to cover it.
  3. Boil the beef soft for about 4-5 hours.
  4. Remove the meat, filter the broth and simmer until reduced.
  5. Sprinkle with Maizena, salt, sugar and some freshly ground black pepper.
  6. Put the sliced onions in a foil package with butter, thyme, salt and 2 teaspoons of sugar and bake them in the oven (175 degrees) for about 20-25 minutes.
  7. Serve with roast or fried onion and maybe a good mashed potatoes.

Smaklig måltid!