On todays episode of THE FOOD SEEN, Gunnar Karl Gíslason explains the geothermal power of Iceland, through its culture and cuisine. In his cookbook, North: The New Nordic Cuisine of Iceland, Gunnar travels among the countrys many geysers and fjords, to find a cast of purveyors from bacalao fishermen to Artic char smokers, rúgbrauð (rye bread) bakers to seabird egg collectors, harðfiskur (fish) driers to dulse harvesters, and dont forget the hákarl (rotten shark). When he opened Dill Restaurant (Reykjavik) in 2009, it was amid the largest universal banking collapse. That didnt stop this viking, nor his country, from showing the world what Iceland has to offer. Skál! This program was brought to you by Edwards VA Ham. I really try at the restaurant to use good ingredients I can get. I dont want to manipulate them too much, I want them to be as they are and I want the guests to actually experience the flavors of those ingredients instead of get the experience of what Im doing as a chef with techniques. [30:00]