The Food Calendar 2026

Happy new food year! Erken would surely have started it with something hearty – given how yesterday went.

St. Anthony's Day – the patron saint of swine. From ribs to head cheese: few animals have fed Norway as faithfully as the pig.

A Bergen specialty, decreed by the city council itself. Pressed cod – simple, glistening and rock-solid winter fare.

The Indigenous people's day of celebration. Bidos – the Sámi national dish of reindeer meat – belongs to the day.

Today we make the food – not Mom. Maybe a cake to follow?

The way to the heart, as everyone knows, is through the stomach. Erken had a whole book of shortcuts.

Buns with cream and jam. The one day of the year when the birch twigs are for decorating, not disciplining.

Pancake Day – the last fat day before the fast. Time to use up the eggs, milk and butter.

A tribute to Norway, the seafood nation. Today the cod is allowed to outshine the meat.

Clean water is the kitchen's most important ingredient – and the one we most often forget to be thankful for.

The Feast of the Annunciation became “Waffle Day” in good Scandinavian fashion – a happy accident of sound. Heart-shaped waffles with jam and sour cream, please.

A celebration of the patient root that makes soup, cake and children happy alike.

Lamb, eggs and oranges in generous amounts. Erken had suggestions for the whole Easter table.

A day entirely free of guilt. Erken's cake table was notorious – in the best possible way.

Salty or sweet – licorice divides people like few other flavors. Pick a side today.

The second Saturday in May – the outdoor season declared open. Coals smoldering across the whole country.

The chickpea mash has conquered Norwegian kitchens. Erken barely knew it, but would surely have liked the thrift.

May 17th! Today we don't count calories – only ice cream, hot dogs and the odd slice of cream cake.

An American import that became everyday fare. A patty between two buns – simple and brilliant.

The building block of the Norwegian kitchen – from porridge to ice cream. The UN celebrates it; Erken used it in everything.

Doughnut Day, originally a tribute to the Salvation Army's doughnut bakers during the First World War.

The second Saturday in June – the starting gun for the coast's summer season. Shrimp on newspaper is a must.

Norwegian salmon has conquered the world's sushi counters. A modern twist on the ancient art of preserving fish.

The brightest evening of the year. Sour cream porridge by the bonfire, and no one wanting to go to bed.

The third Sunday in July, in the heart of the summer heat. Erken made ice cream before freezers existed – with ice and salt.

In memory of Olaf the Holy (1030). Traditionally celebrated with porridge – under-, over- and mølsgraut.

The first Saturday in September. Crispy fried pork makes almost any breakfast better.

A tribute to cured meats – the sausage of patience. Time and salt do the rest.

From the feast table to comfort food: few ingredients are as beloved. Today you need no excuse.

Today it is officially permitted to hold strong opinions about the number of peppercorns. Fårikål (mutton-and-cabbage stew) was voted Norway's national dish in 1972 – in a poll on NRK radio's Nitimen.

The last Tuesday in September, in the midst of the fruit harvest. Apple cake, cider and an armful of the autumn orchard.

The last Wednesday in September. A reminder that a good meal is where learning begins.

Also Vegetarian Day. Either way: a cup of coffee has started more Norwegian meals than any prayer.

Sweden's “kanelbullens dag” adopted with open arms. Cardamom, cinnamon and an oven full of fragrance.

The second Friday in October. The egg – the kitchen's most versatile little marvel.

World Food Day. Bread is the backbone of the meal – and homemade beats the store every time.

Norwegian country fare at its most honest. Sour cream porridge or oatmeal – the warmth is the same.

A Scandinavian Christmas preparation in a class of its own. You love it or recoil – rarely anywhere in between.

The last Friday in October – a tribute to Norwegian cheesemaking, from brown cheese to gamalost.

The grill tongs get to rest today – we cook something proper instead.

St. Martin's Day – traditionally celebrated with a Martinmas goose, or a Martinmas pork roast where goose was too grand.

The fourth Thursday in November. An American custom with turkey that's gaining ground in Norway too.

Saffron buns, torches and the year's longest night drawing near. Saffron is the day's priciest spice.

Pork ribs or cured lamb ribs? Erken undoubtedly had a well-reasoned opinion on the matter.

The day of leftovers – and of debating who made the best gravy yesterday.

The year's last dinner has to land. Erken would have served something you'd remember into the new year.