![]() These are common complaints, so I know I’m not alone, but they are complaints that mask the true nature of our existential climate crisis. Traffic and the lack of adequate parking in the downtown. By and large, I live a privileged life, but I can easily get lost in trivial grievances. It makes me consider my own relationship to adversity. I spent a lovely evening relaxing at the community swimming pool across the street from my hotel in Akureyri where it seems the entire town gathers to swim laps in the Olympic-size pool, splash down the water slides, soak in one of three hotpots-the hottest of which is 43☌ or about 109☏. Many communities in Iceland are clustered around these steamy hot springs. ![]() Iceland is a volcanic island and about 85% of their total energy is derived from renewable sources-geothermal energy and hydroelectric power. ![]() They make it a priority to use their limited resources wisely-making them consummate environmentalists. ![]() I don’t have the impression that Icelanders feel deprived. The closest neighbor, Greenland, is 180 miles away.Īs an introvert myself, I find this enticing. Imagine a country the size of New York, but with a population of 339,000 and only 9 people per square mile. Perhaps this is an accommodation to their isolation. The Icelanders I met were lovely but reserved-not effusive like the Finns or flowery like the Colombianos. For the Icelanders, it’s þetta reddast, a favorite expression loosely translated as “everything will turn out all right.” It’s an anthem of both optimism and certainty-that whatever happens, they’ll figure it out. ![]() How we deal with adversity says a lot about who we are. Reportedly, the chef Anthony Bourdain said it was “the single worst, most disgusting and terrible tasting thing” he’d ever eaten. Because of the strong ammonia-rich smell, it’s eaten in small chunks with toothpicks and a vodka chaser. The meat is poisonous when fresh, so it must be cured and then hung to dry for four to five months. If that weren’t enough by way of adversity, I dare you to try hákarl or fermented shark meat. The shark meat is cured for four to five months ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |