ARCTIC MEAL
Epilog

Identity on a plate
The "Arctic Meal" project has now been completed. It has been a very exciting few weeks and a highly emotional event. Through the meal, I sought to reflect how environmental transformation (climate crisis) reshapes not only landscapes and ecosystems, but also cultural practices, traditions and identities.

In this case, the identity of the region was right there in front of us on our plates. Most of the people at the table were either born in Västerbotten or have consciously chosen to live there because they are rooted in the fjäll, the forests, and the mountains. We were all deeply moved by how Jonathan managed to translate this relationship into culinary terms.

[See my previous posts if you want to know more about the different courses that have been served.]

THANK YOU!
This project would not have been possible without the dedication of an entire team. I would like to thank Jonathan Johansson for embracing our experiment and performing with such energy and generosity. I thank Jan Philip Scheibe for his all-encompassing support in bringing the project to life and for his valuable input along the way to its finalization. I thank Olessya for her incredible support before and during the dinner. I thank EMMAs for the tables and chairs, and Ricklundgården, especially Tina Larsson, for giving us the opportunity to grow artistically over so many years and for hosting this project.

It’s a wrap.

[I was an #artistinresidence at #Ricklundgården in #Saxnäs, #Sweden from Mid-December 2025 to the end of January 2026 and created a conceptual meal ("Arctic Meal") in cooperation with the local chef #JonathanJohansson illustrating the impacts of the #climatecrisis on northern Sweden and the #Arctic.

The dinner "Arctic Meal" took place on Saturday, January 24th, 2026 at Folke´s studio / Ricklundgården. 10 people of the village were invited, including our current artist neighbour from Ukraine].

#art #conceptualart #arcticmeal

ARCTIC MEAL
Course 5 // Ice cream made of spruce with cloudberry sauce and grated angelica chocolate

The Arctic and its reception
This final course of the conceptual dinner Arctic Meal refers not only to the forest, but also to a force increasingly shaping life in the North: social media. To reflect this, I chose a gin promoted as “handcrafted by the world’s northernmost distillery under the Northern Lights, using purified glacier water and local botanicals.”

The #gin illustrates how global trends—such as Arctic tourism or the desire for exceptionally pure glacier water—reshape perceptions of the #Arctic. These desires turn the region into a symbol of untouched purity, even as it rapidly changes. The image created in this way reproduces outdated stereotypes and overlooks complex present-day realities.

The climate crisis is transforming ecosystems in northern Sweden and across the Arctic. Rising temperatures and longer growing seasons push SPRUCE forests beyond their limits, increasing vulnerability to drought, pests, and bark beetle outbreaks. Warmer winters and unstable snow cover weaken roots and reduce growth. CLOUDBERRIES, a key Arctic plant, are also affected: disrupted flowering and pollination, extreme weather, and shifting permafrost reduce yields. These changes threaten biodiversity, traditional livelihoods, and food security.

#ANGELICA and other northern herbs are increasingly at risk due to warming, earlier snowmelt, and changing moisture patterns. JUNIPER is similarly affected: competing vegetation, drought, reduced snow cover, and rising pest pressure weaken slow-growing populations and limit regeneration.

The course was accompanied by juniper tea and Arctic gin, with a non-alcoholic alternative of juniper tea.

[Created during my residency at #Ricklundgården in #Saxnäs, #Sweden, in collaboration with local chef Jonathan Johansson.]

#art #conceptualart #artistresidency #jonathanjohansson #climatecrisis #north #västerbotten

ARCTIC MEAL
Course 4 // Arctic char, mandelpotatis puree, carrot crisps

For course No. 4 we originally planned to serve #burbot, a local fish we hoped to catch in the nearby Stensjön and whose population is threatened by the climate crisis. However, burbot is difficult to catch in January, which is why we opted for Arctic char.

ARCTIC CHAR: Rising water temperatures reduce the cold, oxygen-rich habitats the species depends on. Earlier ice melt disrupts feeding and spawning cycles, while warmer conditions allow competing fish species to expand northward. As a result, Arctic char populations are under increasing stress and are among the most climate-vulnerable fish species in the region.

AGRICULTURE in #Norrbotten and #Västerbotten is shaped by short growing seasons, cold soils, and long winters. Climate change brings longer summers but greater instability, affecting crops unevenly. In Arctic and subarctic regions, #POTATOES are increasingly impacted: while cultivation is possible farther north, yields are more unstable. Heavy rainfall and waterlogged soils increase the risk of rot and fungal disease, leading to higher risks and year-to-year variability.

In northern regions, ROOT VEGETABLES are also threatened by climate change. They rely on cool conditions and steady soil moisture, but droughts, heavy rainfall, and heat waves disrupt growth, reduce quality, and lower storage ability.

We served oak-aged SWEDISH WINE from a Swedish vineyard with this dish.
Non-alcoholic option: aronia berry birch sap.

[I was an artist in residence at #Ricklundgården in #Saxnäs, #Sweden and created a conceptual meal ("Arctic Meal") in cooperation with the local chef #JonathanJohansson illustrating the impacts of the climate crisis on northern Sweden and the #Arctic. Through the meal, I sought to reflect how environmental transformation reshapes not only landscapes and ecosystems, but also cultural practices, traditions and identities.]

#art #conceptualart #climatecrisis

ARCTIC MEAL
Course 3 // Palate cleanser: spheres made of birchsap and spruce tea (chaga)

Palate cleansers and spheres
Until this project, I must admit I had no idea what a palate cleanser was and had never eaten “spheres” in my life. Now I know that a palate cleanser is something that you eat or drink between dishes to refresh your taste buds and remove lingering flavours to prepare for the next course. And "spheres" are small, round "bubbles" created by "spherification" (liquid is formed into a gel-like ball, often with a liquid center).

The third course we served during the conceptual dinner "Arctic Meal" at Ricklundgården focused on the #FOREST. The spheres were served on snow.

#BIRCHES & #SPRUCES in the North are increasingly stressed by climate change. Warmer temperatures and longer growing seasons initially promote growth, but also increase drought stress and vulnerability to pests such as the bark beetle (spruce) and moth (birch). Reduced snow cover and more frequent storms weaken root stability (esp. spruces), while shifting climate conditions disrupt forest resilience.

#CHAGA MUSHROOM is indirectly affected by climate change through increasing stress on its host trees, mainly birch (see above).

We served a homemade #Angelica Schnaps and water with spruce ice cubes (non-alcoholic).

[I was an artist in residence at #Ricklundgården in #Saxnäs, Sweden for the last weeks and created a conceptual meal ("Arctic Meal") in cooperation with the local chef Jonathan Johansson illustrating the impacts of the climate crisis on northern #Sweden and the #Arctic. Through the meal, I sought to reflect how environmental transformation reshapes not only landscapes and ecosystems, but also cultural practices, traditions, and identities.

#art #conceptualart #jonathanjohansson #climatecrisis #sweden #västerbotten #artistinresidence #artistresidency #konzeptkunst #klimakrise #food #sphere #moleculargastronomy #molekularküche

ARCTIC MEAL
Course 2 // Graved ptarmigan with blueberry reduction, pickled chantarelle, Swedish capers and red beetroot crisps

Vegetarian or non-vegetarian?
One of the major challenges in the "Arctic Meal" project for me as a vegetarian was deciding, whether the dinner should be vegetarian or non-vegetarian. I usually always strongly advocate for food that is entirely vegan or vegetarian at events in Germany, but this time the aim was to understand the identity of a region. After many conversations in advance, including with the chef Jonathan, who by the way is himself a vegetarian, I then decided that the dinner would only work if it represented all facets of a culture shaped by fish and meat.

#PTARMIGAN is affected by shorter winters and an unstable snow cover which cause a mismatch between its white winter plumage and a dark, snow-free landscape, making the birds more vulnerable to predators. Warming temperatures also lead to shrub expansion across tundra and moorland, reducing suitable habitat and altering food availability.

#BERRIES in northern and Arctic regions (such as cloudberry, lingonberry, bilberry/blueberry, and crowberry) are also strongly threatened by climate change: The main threat is not warming alone, but disrupted seasons, disrupted flowering and pollination. Disrupted snow conditions, insects, and ecosystem shifts.

TRUMPET CHANTARELLES is not disappearing outright, but climate-driven instability is turning a once reliable late-autumn mushroom into an increasingly uncertain presence, a marker of a northern forest losing climatic consistency. We served BLUEBERRY wine with and without alcohol with this dish.

[I was an artist in residence at #Ricklundgården in #Saxnäs, #Sweden for the last weeks and created a conceptual meal ("Arctic Meal") in cooperation with the local chef Jonathan Johansson illustrating the impacts of the climate crisis on northern Sweden and the #Arctic].

#art #conceptualart #jonathanjohansson #climatecrisis #arcticmeal

ARCTIC MEAL
Course 1 // Kelpsalad, kelp kaviar, coral flan, soya aged egg yolk, smoky wasabi foam

For each course of the dinner, we identified a selection of key ingredients that formed the foundation of the dish. Complementary ingredients were then carefully chosen to complete and refine each course.

In northern and Arctic regions, #ALGAE are strongly affected by climate change. Rising sea temperatures, melting sea ice, and ocean acidification alter light conditions, nutrient cycles, and habitats. Ice-dependent microalgae lose their living space as sea ice retreats, while COLD-WATER #KELP FORESTS are stressed by warming and increased storm activity.

ARCTIC COLD-WATER #CORALS are affected by the climate crisis through a combination of environmental and human-driven changes. Rising ocean temperatures disrupt the narrow thermal tolerance of these corals, negatively affecting their growth and reproduction. At the same time, ocean acidification, which is particularly pronounced in cold waters, hampers the formation of their calcium carbonate skeletons and weakens existing reef structures.

WHEAT farming in northern regions is threatened by the climate crisis mainly through more frequent extreme weather. Warmer winters reduce snow cover, which exposes winter wheat to frost damage. Increased rainfall causes waterlogging and fungal diseases, while heat waves during summer shorten grain filling and lower yields. We used the #wheat to create the coral flans.

We served SWEDISH WHITE WINE with the course. Due to global warming, it is now possible to grow wine in southern Sweden.

[I was an artist in residence at #Ricklundgården in #Saxnäs, Sweden for the last weeks and created a conceptual meal ("Arctic Meal") in cooperation with the local chef Jonathan Johansson illustrating the impacts of the climate crisis on northern Sweden and the Arctic].

#conceptualart #climatecrisis #jonathanjohansson #arctic #art #klimakrise #sweden #arcticmeal #artistresidency #västerbotten

ARCTIC MEAL
A conceptual dinner illustrating the impacts of the climate crisis on northern Sweden and the Arctic (by Swaantje Güntzel & Jonathan Johansson)

For the past six weeks, I have been an artist in residence at Ricklundgården in Saxnäs, Sweden. I had already been there a year earlier to talk to the local people about whether they observe changes in winter, snow and the behaviour of ice, and if so, how these changes affect them personally.

This stay was intended as a kind of artistic research with an open outcome and was still integrated in my research as an art fellow at RIFS Forschungsinstitut für Nachhaltigkeit | am GFZ. The loose ends of these conversations finally came together when I met the chef Jonathan Johansson, who lives in Saxnäs himself. He agreed to my idea of designing a meal together that would reflect how northern Sweden and the Arctic are affected by the climate crisis. The climate reality on a plate. Since my arrival in Saxnäs in December, we have met regularly to decide which ingredients work best, which spheres we want to include (ocean, forest, soil, social media) and how we can realise the project in practical terms.

In the end, we served five courses in the residence's studio, each course representing the ongoing changes caused by climate change for plants, animals, the sea, the lakes, the rivers, farmers and, ultimately, us.

Over the next few days, I will present each course individually.

The dinner "Arctic Meal" took place on Saturday, January 24th, 2026 at Folke´s studio / Ricklundgården. 10 people of the village were invited, including our current artist neighbour from Ukraine.

#art #conceptualart #konzeptkunst #artistresidency #ricklundgarden #saxnäs #sweden #schweden #västerbotten #künstlerresidenz #arcticmeal #jonathanjohansson #climatecrisis #klimakrise #winter #snow #schnee #arktis #arctic #norden #north #klimawandel

Update on dinner (Arctic Meal) coming very soon. We were very busy wrapping everything up and going South again. We are now waiting to board the ferry to Germany. I didn't even have time to check the documentation. But what I can say so far is this: Jonathan did blow us all away. It was incredible! More info coming the next days.


[I was an artist in residence at Ricklundgården in Saxnäs, Sweden for the last weeks and created a conceptual meal ("Arctic Meal") together with the local chef Jonathan Johansson representing how much the North is affected by the climate crisis].


#art #conceptualart #konzeptkunst #artistresidency #artistinresidence #ricklundgarden #saxnäs #västerbotten #schweden #sweden #north #winter #arctic #arktis #climatecrisis #klimakrise #arcticmeal #jonathanjohansson #slowtravel

Yesterday we went to the "big" supermarket which means that we had to go 90 km, or as they say up here: 9 Swedish miles, to the next bigger town Vilhelmina. For the dinner we needed some stuff that we couldn't get in the tiny store here in Saxnäs. Those trips always feel like big adventures, leaving the village after weeks of being up here in the fjäll and mountains. We also checked two second hand stores for used table cloths, unfortunately there wasn't much to choose from so we ended up with bed sheets. That will also do. Preparations are starting today and Saturday is the big day.

[I am currently an artist in residence at Ricklundgården in Saxnäs, Sweden where I will create a conceptual meal ("Arctic Meal") together with the local chef Jonathan Johansson representing how much the North is affected by the climate crisis].

#art #conceptualart #artistresidency #artistinresidence #ricklundgarden #saxnäs #västerbotten #sweden #schweden #ica #vilhelmina #arcticmeal #arctic #north #norden #arktis #jonathanjohansson #climatecrisis #climatechange #klimakrise #klimawandel

After many meetings I had in the last days with Jonathan we now have a plan for all the 5 courses we will serve in the frame of the conceptual dinner ("Arctic Meal") next week. A lot of the ingredients we chose come from the area. Philip is also involved and already produced spruce syrup which we will need for one dish.

Spruce trees in Northern Europe are threatened by climate change because rising temperatures and longer dry periods stress the trees. Warmer conditions also allow pests like bark beetles to survive and spread more easily, causing widespread damage. In addition, more frequent storms and extreme weather events can uproot or weaken spruce forests, making them less resilient overall.

We invited around 10-12 people to join the dinner (premise and kitchen are small), most of the ones we asked are in, some unfortunately have to work or will be away but I think its going to be a great group, all are very open and interested.

It´s slowly coming together.

[I am currently an artist in residence at Ricklundgården in Saxnäs, Sweden where I will create a conceptual meal ("Arctic Meal") together with the local chef Jonathan Johansson representing how much the North is affected by the climate crisis].

#art #conceptualart #konzeptkunst #contemporaryart #zeitgenössischekunst #climatecrisis #klimakrise #climatechange #klimawandel #arktis #arctic #artistinresidence #artistresidency #saxnäs #västerbotten #sweden #schweden #ricklundgarden #ice #snow #eis #schnee #winter #jonathanjohansson #cooking #arcticmeal #sprucetrees #spruce #fichte #fichten #forest #wälder #sirup #sprucesyrup #syrup