There is a ban on non-essential travel to Sweden from countries outside the EU until 31 August. The ban excludes Iceland, Lichtenstein, Norway, Switzerland and the UK, as well as Australia, Canada, Georgia, Japan, Morocco, New Zealand, Rwanda, South Korea, Thailand, Tunisia and Uruguay. Also excluded are foreigners coming to Sweden to study and certain highly skilled professionals. The Swedish Ministry for Foreign Affairs advises against non-essential travel to the following EU countries until 12 August: Austria, Bulgaria, Cyprus, Estonia, Finland, Ireland, Latvia, Liechtenstein, Lithuania, Malta, the Netherlands, Romania, Slovakia and Slovenia; as well as to countries outside the EU, EEA, Schengen or the UK until 31 August. For more information on how the coronavirus/Covid-19 is affecting Sweden, please go to krisinformation.se, official emergency information from Swedish authorities.
Tired and hungry after school or work? Whip up some pasta with seasonal sauce – perhaps with chanterelles, the gold of the Swedish forests, like in the recipe below.
With both parents working it can be a bit of a family puzzle to pick up the kids, shop for groceries and prepare a wholesome meal, even with a flexible system of parental leave. Many Swedes consider dinner the most robust meal of the day – and it takes place as afternoon turns into evening.
As long as everyone in the household helps out, a delicious meal is more than manageable. A Swedish kitchen is often filled with people, not only the designated cook. Very young children may only be silent bystanders with a slice of fruit for appetizer, while the older children take a more active role.
Despite the popularity of new and exotic foods there is no denying that classics with roots in the past and the effects of seasons still hold their fort, especially if the kids have their say. Whether an imported fruit or a locally grown root vegetable, many keep their eye out for an organic label.
Liselotte Forslin is a freelance food writer, food stylist and author of several cookbooks. ||| Rikard Lagerberg is a Swedish writer with roots in San Francisco, Stockholm and Sligo, who, after years of a typical Swedish diet, chose a vegetarian direction for himself in the 90s. ||| Susanne Walström is a photographer based in Sweden. Her personal documentary style has been applied to a multitude of subjects, including several books about food.