Iceland review - 2012, Qupperneq 49

ICELAND REVIEW 47
is a member of Kaðlín, a collective of local
artists, who aim to create one-of-a-kind art-
works and souvenirs. “I wanted the sheep to
live a little longer once they were taken to
the slaughterhouse,” Elín explains. Customers
always react strongly, she says: they either love
them or hate them. In Design Factory, an
artists’ workshop in an old fisherman’s hut
down by the harbor, Arnhildur Pálmadóttir
creates 3D models of puffins, whale skeletons
and volcanoes.
And this winter, Húsavík is thinking
big: the local amateur theater will perform
the musical Ást (‘Love’), directed by Jakob
S. Jónsson and originally performed by
vesturport theater company, in the hope of
attracting visitors from across the country.
“There are 60-70 amateur theater companies
in Iceland and the theater in Húsavík is one
of the best five,” Jakob declares, adding that
he is excited about working with the local
actors.
The story, set in a home for the elderly,
deals with passion and romance among the
over-70s. Jakob says he hopes the perfor-
mance will force its viewers to reassess how
they express their feelings. “It is ambitious
but I also think we need to talk about love
in our society. I have the impression that we
Icelanders do not express ourselves, we put
up a facade in our daily lives. The ensemble
will strip off in emotional terms and force
people to think about this, to challenge the
audiences,” he says. The plan is to organize
packages with accommodation, dining, travel
and entertainment during the winter. “We
want people to experience a whole weekend
in Húsavík. We want to make Húsavík the
capital of love. It is a very beautiful town, the
landscape, the snow on the mountains.”
As the late summer evening sun casts a
glow over the headland on the drive north
out of town, I can’t help but wonder whether
one day the enthusiasm of those I have met
will put Húsavík on the map, not for its
whales but as a remote fishing village with a
vibrant art and food scene. 
Salka is one of the restaurants making a name for itself and the
region’s culinary traditions.