“I come from a long line of reindeer herders. At just one year old, I received my first reindeer brand, and by the age of three, I knew I would follow in my parents’ footsteps. Reindeer herding is more than a profession for me—it’s a way of life, deeply rooted in the traditions of our family and culture.

Despite the challenges we face, such as the encroachment of big industry on our land, we remain committed to this way of life, it is part of our identity and heritage. I am honored to carry this responsibility forward. When I harvest from nature, I always think of the long-term impact on the land and its ecosystems. I am conscious of the need to protect the clean water, lakes, rivers, and land where cloudberries grow, and where our reindeer graze. I believe in taking only what is necessary, ensuring that nature has time to regenerate.

Food is sacred in our culture. One of the most important traditions is the first reindeer slaughter of the year, which marks the beginning of the new season. The blood sausages we prepare are a sacred dish, and we carefully select different cuts of meat for different members of the family, ensuring that each person gets what they need for their growth and health. Every part of the reindeer is used, from the meat to the skin and bones, which are crafted into clothing and Sámi handicrafts.

I am passionate about preserving traditional Sámi foods, including nearly forgotten practices. I forage pine bark for nutrient-rich bread, make blood pancakes, and have revived reindeer milking, using it to create yogurt and cottage cheese – ensuring these traditions live on.

On a general level, I see European Region of Gastronomy as a tribute to food production in Nordland, as well as a means of protecting both nature and the industries based on food production in the region. It can help promote local food production, culture, and sustainable development.

For us and the reindeer herding industry in Nordland, European Region of Gastronomy can contribute to increased visibility in the world of gastronomy. It can serve as a platform to showcase our unique products to a broader national and international market, fostering positive development for reindeer herding in the region.

Reindeer herding is already a sustainable industry, and through European Region of Gastronomy, it can gain further support to develop sustainable methods and practices while also achieving greater recognition for its role and historical presence in Nordland. Additionally, European Region of Gastronomy can help promote Sámi culture and traditions.

By collaborating with other food industry stakeholders—such as restaurants, food producers, and markets—we can develop new products based on traditional Sámi cuisine, strengthening the region’s food network. A status as European Region of Gastronomy, Nordland can attract more visitors interested in authentic food experiences, culture, and traditions, creating new income opportunities for reindeer herders who wish to offer experiences or products to visitors.”

– Maret Ravdna Buljo