Published by Swedish News. Volume 145 No. 7, May 15, 2017. Price per copy $3.50.
THE VASA STAR pages 23-38
tradition reconfiguration and change
Of the artists working in tapestry today, Swedish born Helena Hernmarck stands without peer. Her work, selected for scores of fine public spaces is seen each year by millions of viewers all over the world. Her specialties are large woven tapestries for display in banks and public buildings with pieces varying from enormous nature pictures, often several feet wide, to reproductions of documents with text as small as a pen stroke. / Page 12
Swedish Blue Zones
There is a formula for aging well that operates in Blue Zones. It includes eating a diet full of vegetables and low in meat, enjoying the ritual of eating with others, exercising as part of daily living, and regular social interactions in your “right tribe” (clubs and faith-based connections work for many). Other factors include putting family first, napping every day and moderate wine drinking. As I read the National Geographic article, it occurred to me that a Blue Zone doesn’t have to be a town or physical location, per se. Maybe it’s a group drawn together by a common interest — and I’d say that Swedish Americans have created blue zones across the country, defined not so much by place as by affinity. / Continued on page 16 We joined SACC Chicago for a talk on innovation and digitalization at Scandinavian Airliness. Location: One of the world’s most interesting incubators. / p4
Over three hundred locals celebrate Swedish heritage night with the San José Sharks. / p5
Learn about birch trees in Minnesota, discuss how bark can be sustainably harvested. /p7
Swedish meatballs
Everyone seems to know about them — and whether they prefer them with or without gravy and served with lingonberry sauce or not. IKEA sells 2.9 million per day of the traditional kind but there are actually many variations of Swedish meatballs. Meatball afficionados will grumble yet, ahead of the time when we absolutely have to have the real thing here’s a variation on the traditional meatball. / Page 39