Lucy Sherriff

United Kingdom

Category: video published

Lucy Sherriff is a multimedia journalist who recently transitioned into the world of filming - and fell in love with using video as a storytelling tool. She launched the environment section on HuffPost and is passionate about finding ways to make environmental and climate change issues relatable to everyday people, and telling these stories in a digestible way, rather than always couched in academic jargon.

Lucy is interested in reporting on how the world will feed itself in the future, and loves focusing on "what's working" stories to show sustainable and ethical eating is easy to incorporate into everyday life. Later this year, she will be spending a month on an organic farm in Spain - learning how to farm sustainably and ethically, as well as hopefully working on her Spanish!


Food and the Faroe Islands

Huffington Post UK

The Faroe Islands has a special relationship with the earth.

There are very few trees, and not much grows there - bar potatoes, turnips, rhubarb and kohlrabi. You won't see any pigs; you might see one or two cows. 

The Faroese work with what nature gives them. They depend on the sea for their fish, the rugged terrain to feed their sheep - of which there are more of than people - and the earth to give them their staple root vegetables.

The country, which has a population of just under 50,000, is fenced in by the cold, unforgiving North Atlantic. It takes a long time to import fresh fruit and vegetables, and, as a result, they're not cheap to buy in the supermarkets.

Faroese food is a survival cuisine, through and through. It evolved from having few resources, and disagreeable weather. Somewhere along the line, someone invented the hjallur, a drying shed still present in many Faroese homes. The shed is dotted with holes in the wall, so the fierce North Atlantic winds can whip through and air-dry fish and meat, which hangs for months on end to ferment.

As salt was too expensive to buy, locals simply used the salty sea air to preserve the meat, and that technique, known as ræst, still exists today.

Hearty, wild and wholly dependent on the seasons; Faroese cuisine might be simple and rooted in basic beginnings, but there are so many lessons we can learn from it.

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