Bloggers Guide To Lapland Finland.
Victor Leinonen is a Finnish-born author with a diverse background. Moved to Australia in 1971 with family. Traveled to work in Lapland Finland as a chef/cook in December 2008. The natural environment of Lapland is a truly unique experience – from the seasons, the two extreme ends of light to the long winter months and long summers days with the mass migration of birds in the spring season. All of these come together to form an exceptional perspective on the Nordic movement of life.
Victor writes about the locations of Lapland where he has worked, skied, snowboarded, trekked, traveled, and photographed. A brief layout of Lapland municipalities is included, with place locations of West, East, North, and central Rovaniemi Lapland.
Victor is a keen photographer, traveling on skies in the back-country during the winter season and foraging for berries during the summer season. Photographing all the impressions of all the seasons of the natural environment.
At the end of the day, pictures are downloaded from the camera, blog entries are posted, the images are loaded, and the videos are made. Multimedia captures the natural Nordic environment of Lapland in greater depth than merely talking about it, or writing posts could ever do.
It puts the natural environment in a realistic context of experience, as the seasons are continually moving forward towards the next season. Winter is the season of hibernation for the natural environment; it sleeps quietly, deep, and long. Entirely re-energized, it waits until the spring season arrives, sunlight comes around and melts all the snow and ice away into the fast-flowing rivers and lakes and eventually into the Arctic Ocean.
Victor views the natural Nordic ingredients as authentic Nordic cuisine, placing emphasis on the six-thousand-year history of the Nordic region, and the land and soil, the air, the lakes, rivers, and the sea. Nordic cuisine refers to the fauna and flora that have evolved over 6000 years to become fit for human consumption foods and which shift with the seasonal changes. The natural environment offers this cuisine year after year without asking anything in return, a willing servant of life for the fauna, flora, and humanity.
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