Our small team here at The List is very proud to be representing our community in the capacity we do. It is our ongoing mission to provide engaging, relevant content and have a wide variety of voices to talk about the region. We want to represent a true flavour of what there is to be found here to do, be involved in and what is coming for our future. We are always amazed at all the things there are to learn, and after three years we know we have so much more to cover!
But, how do we make sure we have a lot of viewpoints and voices to accurately represent this vibrant and diverse community? How do we cover so many different things with such a small team? You! Our readers and fans. We rely on a strong base of contributors who share their opinions, passions, stories, photography, art, illustrations and other talents to fill the pages of each issue you see on the streets. We have some professionals, but we are so happy to be able to say that many of our contributors are our readers, students, and people who are all about reaching out to people. No professional qualifications needed, but passion, good quality work, willingness to learn and desire are.
Have you ever thought it would be fun to write for a magazine? Are you heavily involved in something we haven’t covered and should? If you consider yourself someone who has their finger on the pulse of things and wants to get the word out, by all means, let us know!
What about if you are not a writer? Have you ever read an article in the past, and doodled the story on a napkin wishing you could have done an illustration for it? Or thought of a great photo you would have taken? Or are you just curious about how we do what we do, but are not sure how you could be involved? Come and talk to us either in person or by email. From arts and culture to science and technology, we have space for all to join in.
Check out our issues from the past on ISSUU to get a full flavour of how diverse we are!
Feel free to email our Project Manager, Jennifer, at email@example.com if you want to get involved.
Have a great weekend! And if you need something to do, check out our Listings Section!
We had such a great response to the photography in the Under The Surface photos in the most recent issue of The List, we decided to catch up with our photographer, Hege Røkenes, to hear more about this amazing art form. Many believed that the photographs could not have been from our very own fjord and the surrounding areas, but they are!
“The Trondheim fjord and it’s surrounding is a beautiful place for under water exploration with a lot of opportunities to photograph marine life. The inner part of the fjord itself is not known for having the greatest visibility, but knowing that you just have to focus on the stuff that does not require pristine condition, the closer you look the more you will find. The motifs range from wide to macro, I even do shots of macro life with a wide angle fisheye, to get some different expressions. Under water photography requires a lot of practice, and first of all you need to get your diving skills in place, regardless if you are scubadiving or freediving. If you want to start photographing under water i recommend you join a club to meet others with the same interest to learn from. I am a member of Draugen Froskemannsklubb (scuba) and Trondheim fridykkerklubb (freediving) which both has a fair few photography enthusiast in them.” – Hege Røkenes
Cooking, like most skills, takes a bit of practice and a general willingness to learn. A great meal is no more than bringing your best to the table. Any chef worth his or her salt will tell you that their favourite meal is one that they enjoyed not for the fancy place setting or how many ingredients were on the plate, but for how it made them feel about what they were eating. Food is as much a good experience as it is about the food itself.
I was lucky to spend an hour with Ole Martin Sætnan from To Rom og Kjøkken to watch him create a scrumptious dish and talk about his love of cooking. He is a humble chef, and as a former one myself, it is evident we speak the same language when it comes to food. It isn’t just a job; it is a way of life and one that gives much. When Ole Martin spoke about his father taking him to his bakery when he was a boy, it was evident he wasn’t just telling me about a moment in his life, he was there again in his mind. When he recounted his first meal at a Michelin star restaurant, he wasn’t just describing a moment or a meal, I could feel him making his choice to become the chef I was speaking to.
Those who cook for a living choose a demanding path. It isn’t just the hours or the physicality of the work; it is the constant need for reinvention and creating from ingredients used for centuries something new. Knowing this does not seem to faze Ole Martin from where I sat listening. The eagerness to use the best the Trondheim region has to offer and never stop creating didn’t need to be said outright.
Ole Martin from invites you to try your hand at his elegant, yet easy to prepare monkfish entrée that is sure to impress your palette and guests.
For many, a recipe without weights and measures seems daunting, but this doesn’t have to be so. Think of your favourite dinner plate and imagine how much you might put on there? Do you want 3 or 4 stalks of asparagus per person? Seems more manageable when you think of it like that. Whether you choose to make this dish for one or ten, it is the same concept. Think in terms of volume – filling up the plate. A recipe is little more than a story for food, so read along and then show someone about what you read.
Ingredients for the entrée:
Fresh filet of monkfish
Pickled red onion (regular if you cannot find pickled)
Finely ground parsley
Buerre Blanc Sauce:
1 dl Dry white wine
.5 dl White wine or white wine vinegar
1 Small shallot
How to start:
There is a term in French chefs use which sums it all up: mise en place. It roughly translates to ‘everything in its place and a place for everything’ and refers to the preparations for dinner service. With a little time spent gathering your ingredients, preparing them and planning your steps you’ll be serving a meal to be proud of. Take it slow, pay attention to the timing of when things will be done, and enjoy the process.
Preparing the Monkfish:
You may choose to clean and portion your fish or ask for it to be done at the fish market. They can also guide you to how much you would need depending on the number of guests. Take each portion your fish filet and place it in a shallow, lightly buttered, oven-safe dish. Sprinkle a little salt on it and drizzle with a little lemon juice. Cook for 15 minutes in a 140º C with a bit of water in a shallow dish in the oven. When it comes out of the oven, and just before you put it on the plate, dust with the ground parsley. Ole Martin ingeniously used a fine mesh tea infuser to do this.
Preparing your Sautéed Vegetables:
As a general rule, vegetables to sauté should be cut bite-sized because this makes them easy to eat and also, they will cook evenly. In considering how much butter or oil to use when cooking, use enough to allow the vegetables to move but not swim in it. A little goes a long way.
This is where timing comes in that I mentioned before. Start to cook your vegetables at the same time as your fish. When it goes in the oven, your sauté pan should be hot and ready to go.
Allow your pan to heat up on a higher heat, add a bit of butter and toss in your Romanesco. Give it just a minute to cook and add your asparagus spear, and just at the end your pickled red onion. You can substitute with regular if you cannot find pickled (or make it). You want to cook everything, but not so long you lose the all the crispness of the Romanesco and asparagus.
Preparing your Buerre Blanc:
Sauces scare people away, and I am not sure why they seem so complicated, some are to be fair, but most are made with just a few ingredients and a bit of time. For a beurre blanc or any butter sauce, it can be made ahead but needs to be kept warm in an insulated container or a hot water bath.
First, cut your butter into small cubes and return to fridge to keep chilled. Next, finely mince your shallots. In a sauce pan place your shallots and both wines (or wine and vinegar), bring to a boil and then reduce to a simmer. Allow it to reduce to about two tablespoons of liquid. Slowly add a cube or two of butter at a time while whisking rapidly. Remove from the heat before you whisk in the last of the butter and then add salt and pepper to your liking.
If you prefer, you can strain the liquid before adding the butter to have a smooth sauce as Ole Martin has on his dish.
Garnishing your Plate:
When it comes to plating up your meal, be playful! Ole Martin has added fresh herbs, shaved radish and nasturtium blossom petals (from his garden) to his sautéed Romanesco and asparagus mixture. He used the asparagus as the base to showcase the colourful Romanesco broccoli. It comes in green, white and purple varieties, which he has used here.
Less is sometimes more when it comes to a plate. Let everything show itself off, and your food will always look great. Now, enjoy and come back next issue for a new recipe that might become (if this hasn’t already) your favourite dish!
To book a table and learn more about To Rom og Kjøkken visit their website at
As a vegetarian who used to be vegan, falafels have been a part of my diet for many years. Unfortunately, I have met more dry and soggy falafels than crispy and herby ones. At Falafel Bar in Leütenhaven, they are getting it just right however, with perfect texture and spiciness. Ideal for veggies and carnivores alike, falafel wraps are the ultimate on-the-go healthy comfort food for any Trønder weather!
Words by Astri Barbala, Writer and Co-Owner of Æ Studio
Skansen is my favourite park along the Trondheim fjord where you can picnic like a local. The Skansen promenade ends up in a small park where I like to go to BBQ, play some volleyball, take a refreshing dip in the water, watch the sailboats, and maybe end the day by visiting Lille Skansen restaurant. I would personally bike or walk from Brattøra along the fjord. If you don’t feel like walking that much, I would take the traditional tram Gråkallbanen from the city centre to Ila.
Words by Janina Lamøy, Event&Community Manager at DIGS
Costumes are for the young and young at heart. I make my own and that is something I’m proud of. It takes a lot of time, dedication and learning new skills. Even if you don’t make your own who cares? It’s about the fun and the awesome community around it. Torucon is my favourite summer thing because I get to go hang out with the rest of my “tribe” and meet the special guests, bringing home some art, comics and get in a sword battle or two. (They aren’t sharp, don’t worry).
Words by Andrew Douglas, PhD student at the Department of Engineering at NTNU
If European ‘it’ places are what you are after this summer, then look no further than Prinsens gate. Discreetly nestled in an entryway between Dronningens gate and Holsveita, you will find the most recent addition to Trondheim’s culinary scene – Bula Neobistro.Bula is the result of head chef Renee Fagerhøi’s uncompromising vision, and with a highly skilled and cheerful team to reflect what the place is all about. This is feel-good dining at its very best.
Words and photo by Morten Warhol Haugen, Photographer, food enthusiast, and blogger at Cooked at Sixtythree
Rhubarb is extremely sour and almost inedible when raw, but nice and sweet when cooked or baked. Its stalks look quite unobtrusive so it’s easy to overlook them on a supermarket shelf. The way it looks, however, is deceiving and the taste is worth having a second look at it. Summertime is the season when we all can indulge in deliciously sour rhubarb. Rhubarb cake or compote are quite good choices, but my favourite is a rhubarb and strawberry crumble pie. Try it out!
Words by Alessandra Lang, PhD student at the Department of Geoscience and Petroleum, NTNU
My favourite spots for views are quite places like Bjørktjønna. You can get there easily from Rønningen, but if you love walking off the tracks, you can park your car at Hestsjøen and walk for an hour or two in beautiful surroundings. Bjørktjønna is also a beautiful place to set up camp.
Words and Photo by Karianne Kaas, Founder of Karianne Kaas Photography
This summer I am planning on exploring Trondheim and its surrounding areas in a kayak. Once you have the beginners course and a license for it, it’s easy to become member of a kayaking society like the one at Skansen. The fjord is usually a bit cold during the winter, but soon it will be warm enough to only wear a wetsuit.
Words by Sylvelin Foldøy, Mobility Counsellor at Miljøpakken