Lögberg-Heimskringla - 09.04.2004, Page 1

mm
Publication Mail Agreement No. 40012014, PAP # 8000
118th year /118. Árgangur
ISSN 0047-4967
LOGBERG-HEIMSKRINGLA
'W p -----------------------------------
% -rt j ‘ -i Lögbcrg stofnað 14. janúar 1888
T '1. / fíeimsbrinaLi strrFnað 9. setotcmht
Heimskringla stojnað 9. september 1886
Sameinuð 20. ágúst 1959
Friday 9 April 2004 • Number 7 / Númer 7 • Föstudagur 9. aprí! 2004
In This Issue
PHOTO: DAVID JÓN FULLER
A new face in the
Icelandic Dept.
“I fínd the students mar-
velous. They are enthusias-
tic, they are engaged...” says
Birna Bjarnadóttir, new
Chair of the Icelandic
Department at the U of M.
See the full story on
page 2.
PHOTO COURTESY OF TIM SAMSON
Special events
important
“We have participated
in many an event and it is
important to continue to
have events like we have had
going on in the past few
years. -We need to have
something happening at all
timessays Tim Samson.
See the full story on
pages 8 to 9.
PHOTO COURTESY OF THE COLD LAKE SUN
Dunn dabbles in
Celtic design
“I like to experiment,
but I usually end up going
back to traditional pattems,”
says artist Linda Dunn.
See the full story on
page 11.
Hoping to produce Icelandic
skyr in Manitoba, Canada
PHOTO: STEINPÚR GUÐBJARTSSON
Left to right: David Gislason, Ivan J. Balenovic, president of
Bothwell Cheese Inc. and Þórarinn E. Sveinsson, at the
þorrablót in Arborg. Þórarinn offered people in attendance
as much skyr from Iceiand as they wanted.
Steinþór Guðbjartsson
WlNNIPEG. MB
Skyr producers in Iceland,
along with some other busi-
nesspeople, are looking into
the possibilities of producing
Icelandic skyr in Manitoba,
with distribution in Canada and
even the rest of North America
in rnind. On behalf of the
group, Þórarinn E. Sveinsson
visited Manitoba recently.
“The matter is at the very
beginning stage, but there is
obvious interest in the Ice-
landic-Canadian community in
Manitoba, and presidents of
dairy production companies
want to look into it further,” he
says.
Sveinsson points out that
new types of skyr have become
very popular in Iceland. New
packaging that includes a
spoon in the lid has drawn
more attention than before to
the product.
“I think that Icelandic skyr
is a fantastic product. This
piece of Icelandic heritage is
very marketable here in Cana-
da, and rnaybe in all of North
America,” says Ivan J. Balen-
ovic, president of Bothwell
Cheese Inc. in Manitoba. “This
is all about marketing, and Jhis
is the right time for skyr
because of the nutritional value
of it and the fact that every-
body is very health-conscious.”
Balenovic says that mar-
keting should be rather easy,
since skyr has almost no fat, is
a good source of protein and
calcium, and is very low in
carbohydrates. He emphasizes,
though, that Bothwell is not
involved yet. They are only in
the discussion stages. “We
don’t even know if we will be
part of the team,” he says, and
adds that if this is going to
happen it should happen
quickly.
“It would be nice to get it
off the ground by next sum-
mer,” says Balenovic, who
might go to Iceland later this
month for further discussions.
Creating Community • Eflum samstöðuna