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"Hyperlocal, zero-waste thinking shows up in Thomas Sjögren’s Ängamat: a vegetarian composition of boiled carrots, pickled beets, burnt onions, dried dill and fresh herbs served with a purée of spinach and lovage plus a buttermilk-and-rapeseed-oil sauce, with every element foraged, sourced or grown within about 15 kilometers of Klevs Gård farm in Bovallstrand; even the buttermilk is a byproduct of the housemade butter—sustainability as the main ingredient, on the plate." - Marisel Salazar