Máistu

04/04/2025

(For English, read below)
Harriet Steinkjer Nystu lea váldán industriála ekonomiija ja teknologiija jođiheami siviilaingevraoahpu NTH:s (dál NTNU) ja sus lea 28 jagi bargohárjáneapmi prošeaktajođiheaddjin ja ráđđeaddin. Son lea leamaš Visjona beaivválaš jođiheaddji 15 jagi ja sus lea viiddis hárjáneapmi kultur-, ealáhus-, mátkeealáhus-, oahpahussuorggi, ja almmolaš suorggi ovdánahttinprošeavttain – ja sus lea erenoamáš buorre máhttu sámi servodaga ja ealáhusaid birra. Svanhild Pedersenis lea mátkeealáhus- ja turismagoahppu, ja lea čađahan pedagogalaš oahpu UiT Norgga árktalaš universitehtas ja studere dál ceavzilvuođa BI:s. Sus lea guhkes hárjáneapmi mátkeealáhusas, doaluin, vuovdimis ja márkanfievrrideamis, ja lea earret eará bargan máŋga ovdánahttinprošeavtta sámi ealáhusaktevrraid ovddas iežas ráđđeaddidoaimmas Visjonas.

Harriet ja Svanhild leaba ovttas bargan máŋga prošeavttas maid Sámediggi lea bivdán, ja main sámi borramuš lea guovddážis. Jagi 2024 čađaheigga soai ovdaprošeavtta man ulbmilin lei nannet ja oainnusindahkat sámi biepmu ja buvttihit birrajagi ealáhusaid. Prošeakta lei ovttasbargu 14 fitnodagain, ja boađusin lei earret eará evttohusat eavttuide sámi borramušmerkii, fitnodatovdánahttin ja oahppomátki biebmoguvlui Plassje.

Ovdadutkamis sámi biebmosystemaid birra, maiddái 2024:s, lei ulbmilin buoridit máhtu sámi biebmovuogádagaid birra. Das kártii Visjona guovddáš aktevrraid ja máhttobirrasiid, ja identifiserii njeallje guovddáš vuogádaga: vuotna- ja riddoguolásteapmi, sáivačáhceguolásteapmi, boazodoallu ja čoaggin. Prošeavttas ráhkaduvvui ollislaš málle movt ipmirdit dáid vuogádagaid sihke árbevirolaš ja ođđaáigásaš oktavuođas. Prošeakta lea 2025:s ollen nuppi lávkái, ja Visjona lea dál loahpaheamen ovdaprošeavtta mas ráhkaduvvo plána váldoprošektii mas definerejuvvojit doaibmabijut nannen ja seailluhan várás sámi biebmovuogádagaid.

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Harriet Steinkjer Nystu is a civil engineer in industrial economics and technology management from NTH (now NTNU) and has 28 years of experience as a project manager and advisor. She has been general manager of Visjona for 15 years and has broad experience from development projects in culture, business, tourism, education and the public sector – with particular insight into Sami society and business. Svanhild Pedersen is educated in travel and tourism, has a pedagogical education from UiT The Arctic University of Norway and is currently studying sustainability at BI. She has extensive experience from tourism, events, sales and marketing, and has worked on several development projects for Sami business actors through her role as an advisor at Visjona.

Together, Harriet and Svanhild have worked on several projects commissioned by the Sami Parliament, with a focus on Sami food. In 2024, they carried out a pilot project to strengthen and highlight Sami food and create year-round industries. The project included collaboration with 14 companies, and resulted in, among other things, proposals for criteria for a Sami food brand, business development and a study trip to the food region of Røros.

In a preliminary study on Sami food systems, also in 2024, the goal was to increase knowledge about Sami food systems. Here, Visjona mapped key actors and knowledge communities, and identified four key systems: fjord and coastal fishing, freshwater fishing, reindeer herding and gathering. The project resulted in a comprehensive model for understanding these systems in both traditional and modern contexts. In 2025, the project moved into the next phase, and Visjona is now in the final phase of a preliminary project where a plan is being prepared for a main project where measures are defined to strengthen and preserve the Sami food systems.

24/03/2025

Preassadieđáhus / Pressemelding👋

Viktig møteplass for kunnskapsdeling: Sametinget inviterer til Máistu – samisk matkonferanse i Alta den 14. mai.

10/03/2025

(For English, read below)

Svein O. Leiros, Davviálbmogiid guovddáža beaivválaš jođiheaddji Olmmáivákkis, logaldallá hástalusaid birra mat čuožžilit go mearrasámi árbevirolaš borramušat deaivvadit ođđaáigásaš njuolggadusaid gáibádusaiguin.

Leiros bargá erenoamážit mearrasámi borramuškultuvrra ja árbevieruid ovddidemiin ja suodjalemiin, ja dán logaldallamis son guovdilastá earret eará sávzzavara geavaheami árbevirolaš borramušain nugo guhppáriin.

Dát logaldallan addá ipmárdusa kultuvrralaš árbevieruid seailluheami ja dálá borramušlágaid doahttaleami dássádaga máŋggabealatvuođas, ja bovde smiehttat ja digaštallat mot mii sáhttit doarjut álgoálbmogiid vuoigatvuođaid ja kulturárbbi dálá servodagas.

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Svein O. Leiros, general manager at the Center for Northern Peoples in Manndalen, will give a lecture about the challenges that arise when traditional Maritime Sami cuisine meets the requirements of modern regulations.

Leiros works dedicatedly to promoting and preserving Sea Sami food culture and traditions, and in this lecture he will shed light on the issues surrounding, among other things, the use of sheep's blood in traditional dishes such as blood club.

This talk provides insight into the complex balance between preserving cultural traditions and complying with current food laws, and invites reflection and discussion on how we can support indigenous peoples' rights and cultural heritage in today's society.

04/03/2025

(For English, read below)

Ann Sparrock áŋgiruššá sakká kohkkema ja lea prošeaktajođiheaddji geas lea duogáš almmolaš gastronomiijas. Son jođiha Interreg-prošeavtta Syster Gastronomi ja inspirere borramušillui Torsta AB fitnodagas☺

Ann lea maiddái boazoeaiggát Jijnjevaerie Sámečearus, ja sus leat nana ruohttasat lullisámi guovllus Ruoŧa bealde. Su áŋgiruššan suodjalit ja ovdánahttit sámi borramuškultuvrra lea jođihanfápmun buot bargguin maid son dahká ja sáhkavuorustis háliida son juogadit dieđuid dan birra mot son ja su bargojoavku barget lasihit sámi borramuša oasi almmolaš institušuvnnain nugo skuvllain ja boarrásiidfuolahusas, lagas ovttasbarggu bokte sámi biebmobuvttadeddjiiguin ja ulbmillaš gelbbolašvuođaloktejeaddji doaibmabijuiguin.

Son áigu maiddái čalmmustahttit rájiidrasttildeaddji ovttasbarggu gaskal Ruoŧa ja Norgga, mii ovttastahttá ruoŧa čehppodaga skuvlagievkkana birra ja Norgga áŋgiruššama borramušain ja dearvvašvuođain oahpahusas. Dán ovttasbarggu ulbmilin lea nannet sámi biebmoidentitehta almmolaš birrasiin ja veahkeha suodjalit ja ovdánahttit sámi kulturárbbi boahttevaš buolvvaide.

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Ann Sparrock is a passionate chef and project manager with a background in public gastronomy. She leads the Interreg project Syster Gastronomy and inspires food joy at Torsta AB.

Ann is also the reindeer owner of Jijnjevaerie Sameby, with deep roots in the Southern Sami area of ​​Sweden. Her commitment to preserving and developing Sami food culture is a driving force in everything she does and during her presentation she will share insights into how she and her team are working to increase the proportion of Sami food in public institutions such as schools and elderly care, through close collaboration with Sami food producers and targeted capacity-building initiatives.

She will also highlight the cross-border collaboration between Sweden and Norway, which combines Swedish expertise in school kitchens with Norway's focus on food and health in education. This collaboration aims to strengthen the Sami food identity in public environments and contribute to preserving and developing the Sami cultural heritage for future generations.

02/03/2025

Máret Rávdná er spesielt opptatt av bærekraft og bruk av hele dyret i matlaging. 🦌
I sitt foredrag, “Hånd i hånd med maten vår”, vil Máret Rávdná tar oss med på en reise gjennom begrepene fiskelykke, jaktlykke og reinlykke ✨.

Hva betyr disse begrepene i dagens samfunn? Hvordan kan vi forstå tilgang til mat og ressurser, ivaretakelse og et langsiktig perspektiv gjennom disse tradisjonene? Er dette gammelt vås, eller er det noe som er svært moderne og relevant for en bærekraftig fremtid.

i 2019 fikk Máret Ravdna Buljo Ingrid Espelid Hoviks matkulturpris for å være en svært viktig ambassadør og ildsjel for samisk matkultur. Hun er like engasjert i temaet i dag og formidler sin kunnskap om tradisjonsmat, ernæring og ikke minst helse på en interessant og engasjerende måte🤩.