Who is Mike Keen and why was he in Greenland?
He is a chef, adventurer and intrepid explorer of international cuisines. And he knows a lot about ravens! He recently departed from deepest Suffolk to return to Greenland, where he has spent a considerable art of the past 2 years, learning about local food, cooking and fermentation techniques.
The scenery is spectacular, although there is no doubt a great deal to be raised about the impact of climate change on the Greenland land scape. But that is not for here and now; when we next see Mike we will ask him what changes he has noticed on his most recent trip. Just before he left, Mike got in touch with us to get his hands on a prospector pan to pack in his rucksack, an ideal companion on a camping, canoeing and cooking trip.
One things for sure he’s been preparing and eating things that we didn’t even know existed, such as musk ox fat and fermented seal fat. A challenge to many a palate we’d wager, but as with everything you never know until you try. To quote Arnold Bax "You should make a point of trying every experience once, excepting incest and folk dancing." We avidly watched Mike’s Instagram feed for the extraordinary photos of mountains, icebergs and intriguing morsels and are looking forward to hearing more at Ludlow Food festival.
Mike took a Netherton Foundry 10" Prospector pan to Greenland, have a look at one here.
