THIS PROGRAM IS FUNDED BY THE FOLLOWING... NORWEGIAN SALMON IS OCEAN-FARMED BY CRAFTSMEN, BLENDING TRADITION WITH TECHNOLOGY.

[ LAUGHTER, HEARTBEAT, MUSIC ] Woman: CREATED BY ME, A MOM OF THREE, TO MAKE MOBILE KIDS SAFER AND YOUR LIFE EASIER.

♪ >> HI, AND WELCOME TO "NEW SCANDINAVIAN COOKING" FROM LARVIK IN EASTERN NORWAY.

I'M ANDREAS VIESTAD.

TODAY'S PROGRAM IS ABOUT A SMALL FISH WITH GREAT IMPORTANCE AND ABOUT THE JOY OF SMOKING.

THE FISH FIRST.

THE BRISLING SARDINE IE OF THE SMALLEST FISH THAT ARE BEING HARVESTED COMMERCIALLY.

IT'S TINY, BUT IT TASTES GREAT.

I'LL START OFF BY MAKING A SMALL DISH WITH MARINATED BRISLING SARDINES AND FRESH-TASTING VEGETABLES.

THEN I'M GOING TO LIGHT UP.

WE OFTEN TALK ABOUT SMOKE AS SOMETHING ALL BAD -- IT POLLUTES, AND SMOKING CIGARETTES CAN KILL YOU.

BUT SMOKING FOOD IS SOMETHING ALTOGETHER DIFFERENT.

IT OPENS UP THE DOOR TO A NEW ROOM IN GASTRONOMY.

IT IS A FIFTH OR A SIXTH TASTE.

I'M GOING TO HEAD INTO THE WOODS, WHERE I'LL BUILD MY OWN SMOKING OVEN, AND SMOKE BRISLING SARDINES, SHRIMP, AND CHICKEN.

THEN I'LL MAKE A WARMING SARDINE PIE.

THEN I'M GOING TO MAKE A KIND OF COSMOPOLITAN COCKTAIL -- A DRINK WITH RASPBERRY JUICE, VODKA, AND MALT WHISKEY, AND SOMETHING ALTOGETHER NEW, NAMELY, SPARKLING BLUEBERRIES.

AND THEN I'M GOING TO MAKE A SCANDINAVIAN TAPENADE.

AND FINALLY, I'LL MAKE A SPLENDID ROAST CHICKEN...

SMOKING!

THE BRISLING SARDINE IS A MODEST FISH.

IT'S SMALL AND IT'S ALSO QUITE CHEAP, BUT IT HAS WONDERFUL FLAVOR, AND YOU CAN MAKE A HOST OF DIFFERENT DISHES WITH IT.

AND YOU CAN ALSO NOT COOK IT.

AND THAT'S WHAT I'M GOING TO DO NOW.

I'M GOING TO MAKE A DISH WITH RAW MARINATED BRISLING SARDINES.

IT'S QUITE SIMPLE TECHNIQUE.

WHAT I DO IS I GUT IT AND I REMOVE THE BACKBONE.

AND YOU COULD, OF COURSE, EAT THE FISH LIKE THIS, RAW.

BUT IT'S QUITE POWERFUL STUFF WITH SUCH A FATTY FISH.

SO WHAT I'M GOING TO DO IS PUT THE FISH THROUGH A LIGHT SALT AND VINEGAR CURE.

SO, I'M SPRINKLING THE FISH WITH FINE SEA SALT, AND THEN I'M COOKING IT IN VINE APPLE CIDER VINEGAR.

THIS VINEGAR IS COLD, BUT SINCE THE pH IS SO LOW, IT ACTUALLY MAKES THE FISH GO THROUGH A SORT OF COOKING PROCESS.

AND, SINCE IT'S APPLE CIDER VINEGAR, IT ALSO ADDS A BIT OF APPLE FRESHNESS AND EVEN A HINT OF SWEETNESS.

EVEN AFTER A FEW SECONDS YOU CAN SEE THAT THIS COOKING IS STARTING TO TAKE PLACE.

YOU CAN SEE THAT IT'S CHANGING COLOR.

THAT IS THE COOKING PROCESS THAT HAS STARTED.

AND YOU SHOULD LEAVE IT FOR AT LEAST 15 MINUTES OR OVERNIGHT.

I ACTUALLY THINK IT'S QUITE NICE JUST TO GIVE IT A SHORT CURE SO THAT PARTS OF THE FISH IS CURED AND OTHER PARTS IS STILL KIND OF RAW.

BUT IF YOU LEAVE IT OVERNIGHT, EVERYTHING WILL BE CURED.

AND ONCE IT IS CURED, IT WILL KEEP FOR SEVERAL DAYS.

ONCE IT'S CURED, IT LOOKS LIKE THIS.

AND THE FISH IS QUITE A BIT FIRMER.

AND ALL YOU NEED TO DO IS POUR OFF THE BRINE.

AND THEN I'LL SEASON WITH A LITTLE BIT OF PEPPER AND SOME FINELY CHOPPED PARSLEY.

SOME OIL -- THIS IS A COMBINATION OF SUNFLOWER OIL, RAPESEED OIL, AND OLIVE OIL.

REMEMBER THAT YOU CAN FIND ALL THE RECIPES AT OUR WEB SITE, NEWSCANCOOK.COM.

IT'S KIND OF A SCANDINAVIAN VERSION OF SPANISH BOQUERONES, AND I THINK IT'S LOVELY TO SERVE JUST LIKE THIS.

PUT A PLATE ON THE TABLE AND EVERYONE CAN NIBBLE AT IT.

OR YOU CAN ALSO USE IT IN A SIMPLE SALAD.

SO I'M JUST GOING TO MAKE THE WORLD'S SIMPLEST SALAD.

GOOD LETTUCE, A LITTLE BIT OF CELERY, SOME FINELY SLICED RED ONION, AND A LITTLE BIT OF OIL.

HERE WE HAVE A SIMPLE STARTER.

A SALAD MADE OUT OF THE MARINATED BRISLING.

THE BEECH WOOD OUTSIDE OF LARVIK IS BEAUTIFUL AND MAJESTIC.

AND DURING SUMMER AND AUTUMN, YOU CAN GO FORAGING HERE FOR MUSHROOMS.

AND IT'S RUMORED TO BE A PLACE WHERE YOU CAN FIND TRUFFLES CONNECTED TO THE ROOT SYSTEMS HERE, ALTHOUGH THAT'S NOT VERY COMMON.

AT THIS TIME OF YEAR, THERE'S NOT MUCH FOOD TO BE FOUND, BUT THERE'S STILL QUITE A LOT OF TASTE TO BE FOUND.

BEECH HAS GREAT FLAVOR, IF YOU JUST LEARN HOW TO SMOKE.

ONCE YOU GET THE FIRE BURNING, YOU CAN SMELL IT ALMOST IMMEDIATELY.

THE SWEET SMELL OF BEECH SMOKE.

IT STILL BURNS IN YOUR EYES, BUT IT TASTES FANTASTIC WITH FOOD.

WHAT I'M GOING TO DO NOW IS BUILD MY OWN SMOKER, AND THAT'S REALLY A SIMPLE PROCESS.

ALL YOU'VE GOT TO DO IS DECIDE WHETHER YOU WANT TO DO HOT SMOKING -- WHERE THE FISH OR THE MEAT IS SMOKED AND COOKED AT THE SAME TIME -- OR WHETHER YOU WANT TO DO COLD SMOKING.

THEN YOU'VE GOT TO HANG WHATEVER YOU'RE SMOKING AT SOME DISTANCE FROM THE HEAT SOURCE.

THAT'S WHAT I'M GOING TO DO.

AND I'M USING AN OLD REFRIGERATOR AS MY SMOKER.

YOU CAN USE BASICALLY ANYTHING.

YOU CAN USE AN OLD CABINET, I'VE SEEN PEOPLE USE AN OLD WARDROBE OR AN OIL DRUM OR JUST A BUCKET.

AND THE SMOKE COMING OUT HERE IS LUKEWARM, MAYBE.

AND THEN I'M GOING TO ADD SOME MORE BEECH WOOD, BUT IN THIS CASE, SAWDUST, WHICH WILL CREATE A LOT OF EXTRA SMOKE.

NOW I'M GOING TO SMOKE BRISLING SARDINES THE WAY IT'S ALWAYS BEEN DONE IN NORWAY.

AND YOU CAN SMOKE ALMOST ANYTHING.

I THINK THAT SMOKED SHRIMPS IS PARTICULARLY NICE BECAUSE YOU'VE GOT A COMBINATION OF THAT INHE SWEETNESS IN THE SHELLFISH WITH THAT MUSKY SMOKY FLAVOR.

AND NOW I NEED TO CREATE A LITTLE MORE VENTILATION IN ORDER NOT TO KILL THE FIRE.

THERE ARE A FEW HOLES HERE AT THE BACK, AND I'M GOING TO MAKE A COUPLE MORE.

THE BRISLING SARDINES WILL NEED TO SMOKE FOR AT LEAST A COUPLE OF HOURS, BUT EVEN AFTER 15, 20 MINUTES, THE SHRIMP WILL HAVE A NICE KIND OF ORANGE COLOR TO THEM.

AND REALLY, YOU CAN SMELL THE SMOKE AND YOU CAN TASTE THE SMOKE.

MMM, I REALLY LIKE THE COMBINATION OF THE SHELLFISH SWEETNESS WITH THAT DARK, MUSKY TASTE FROM THE SMOKE.

BUT MAYBE IT'S A BIT TOO MUCH JUST TO EAT BY ITSELF, SO I ALMOST ALWAYS SERVE IT WITH A LIGHT MAYONNAISE SAUCE, AND IT'S BASICALLY JUST THE MAYONNAISE, TO WHICH I ADD A LITTLE BIT OF LEMON JUICE TO LIGHTEN IT UP A BIT.

AND THAT MAKES A WORLD OF DIFFERENCE, BECAUSE YOU NEED THAT ACIDITY AND FRESHNESS TO GO TOGETHER WITH THE SALTY, SWEET AND SMOKY TASTE OF THE SHRIMP.

MMM.

IT'S LOVELY!

IF THERE'S JUST ONE THING LACKING, IT'S I WISH IT WAS SUMMER.

AS I SAID, YOU CAN SMOKE ALMOST ANYTHING.

I'M ALSO GOING TO SMOKE A CHICKEN THAT I'M GOING TO ROAST LATER ON IN THE SHOW.

LOOK AT AT THESE SPLENDID, COLD-SMOKED BRISLING SARDINES.

WELL, I THINK THEY LOOK POSITIVELY HAPPY IN THIS STATE.

I'M GOING TO MAKE A WARMING BRISLING SARDINE PIE.

AND AS ALWAYS WITH A PIE, YOU'VE GOT TO START WITH THE FOUNDATION.

IN THIS CASE, I WANT SOMETHING SALTY AND SOMETHING SWEET.

THE SALTY PART COMES FROM BACON, WHICH IS ALSO A LITTLE BIT SMOKED.

AND ONION, WHICH BECOMES WONDERFULLY SWEET WHEN YOU SWEAT IT OR FRY IT IN THE PAN.

JUST COARSELY CHOPPING THE ONION AND ADDING IT TO THE PAN.

AND NOW I NEED EGGS, EIGHT EGGS.

THESE EGGS ARE FROZEN -- WHICH IS NOT SOMETHING THAT I RECOMMEND, BECAUSE IT'S SLIGHTLY MORE INCONVENIENT TO WORK WITH THEM AND A LOT MORE UNCOMFORTABLE.

OW.

AND IT'S QUITE CONVENIENT THAT THE EGG AND THE ONION ARE HOT, BECAUSE MAYBE THAT WILL MAKE THE EGGS THAW A BIT.

THEN I'M GOING TO SEASON THIS MIXTURE WITH MUSTARD.

TWO FULL TEASPOONS.

AND THYME, A GENEROUS AMOUNT OF THYME.

AND THEN THE FRESH BREATH OF LEMON.

JUST A LITTLE BIT OF LEMON ZEST.

AND THEN I STIR IT TOGETHER AND ADD IT TO A PRE-BAKED PIE CRUST.

AND IN A WAY THERE'S SOMETHING LACKING -- THERE ARE NO SARDINES IN THE SARDINE PIE.

LUCKILY I CAN DO SOMETHING WITH THAT.

AND I'M ADDING QUITE A FEW BRISLING SARDINES.

AND I THINK IT'S NICE TO HAVE QUITE A LOT OF FISH.

IT IS, AFTER ALL, A SARDINE PIE.

AND THEN I PLACE THE PIE CRUST LID ON TOP, AND AS YOU CAN SEE IT STARTS TO BREAK UP A LITTLE BIT BECAUSE IT'S FROZEN.

THAT'S ONE OF THE INCONVENIENCES WITH AN OUTDOOR KITCHEN LIKE THIS.

REMEMBER THAT YOU CAN FIND ALL THE RECIPES AT OUR WEB SITE, NEWSCANCOOK.COM.

THIS IS HOW THE RESULT LOO WHAT I'VE DONE IS JUST POKE A FEW HOLES IN THE PIE CRUST LID AND STICK A FEW FISH THROUGH.

SO THAT YOU CAN SEE THAT IT'S ACTUALLY A BRISLING SARDINE PIE.

IT LOOKS KIND OF STRANGE, BUT IT TASTES WONDERFUL.

SPRATTUS SPRATTUS, THE EUROPEAN SPRAT OR BRISLING SARDINE, IS A DELICACY WELL APPRECIATED IN MANY COUNTRIES, NOT JUST IN NORTHERN EUROPE.

MOST OF THE FISH IS CAUGHT IN TRAWLS OFF THE COAST OF NORWAY AND SCOTLAND.

IT'S THEN KEPT IN THE SEA FOR THREE DAYS AFTER THEY'RE CAUGHT.

THIS ELIMINATES UNDIGESTED FOOD IN THE FISH AND IMPROVES THE TEXTURE.

BRISLING SARDINE IS A GREAT SOURCE FOR VITAMINS AND OMEGA-3 FATTY ACIDS.

FISHING FOR BRISLING SARDINES IS A SEASONAL THING, AND IT'S QUITE UNPREDICTABLE.

EITHER THERE ARE NO BRISLING SARDINES OR THERE IS AN ABUNDANCE.

I'VE OFTEN STOOD OUTSIDE MY BOATHOUSE AND WATCHED THE BAY BECOME FULL OF THOUSANDS OR MILLIONS OF SMALL, SHINY BRISLING SARDINES.

AND I'VE SPECULATED ON HOW TO CATCH THEM.

SOMETIMES I'VE JUST JUMPED INTO THE WATER AND TRIED TO CATCH THEM WITH MY HANDS, BUT I'VE NEVER SUCCEEDED.

ONCE WITH A NET, I WAS ABLE TO CATCH THREE OF THEM, BUT THAT'S NOT ENOUGH TO SURVIVE.

VERY OFTEN WHEN WE TELL EACH OTHER FISH TALES, THEY'RE ALL ABOUT CATCHING A BIG FISH.

"YEAH, THE FISH WAS THIS BIG," OR, "YOU KNOW, IT WAS ENORMOUS, BUT I JUST LOST IT."

BUT CATCHING A BIG FISH IS NOT A BIG FEAT.

IT'S JUST ABOUT THROWING IN YOUR LINE A NUMBER OF TIMES, HAVING A COMBINATION OF PATIENCE AND LUCK.

BUT CATCHING A SMALL FISH -- THAT DEMANDS SOMETHING MUCH GREATER OF US -- IT DEMANDS THE ABILITY TO COOPERATE.

I'M NOW GOING TO MAKE A SPLENDID ROAST CHICKEN.

THIS CHICKEN HAS BEEN COLD SMOKED FOR A LITTLE WHILE, SO YOU SEE IT HAS A SLIGHTLY YELLOW COLOR AND A REALLY NICE SMOKY TASTE THAT GOES VERY WELL TOGETHER WITH ALL THESE BIG, BOLD FLAVORS THAT COMES WITH THE ROASTING.

ONE OF THE GREAT THINGS ABOUT ROAST CHICKEN IS THAT IT'S SO SIMPLE.

IF YOU SEE A COMPLICATED RECIPE FOR ROAST CHICKEN, THEN IT'S NOT A VERY GOOD RECIPE.

WHAT I'M GOING TO DO IS START OFF BY RUBBING THE CHICKEN WITH BUTTER, GENEROUSLY.

AND THEN SPRINKLING IT WITH A LITTLE BIT OF SALT.

AND THIS IS REALLY ALL YOU NEED.

I'M GOING TO ROAST THE CHICKEN IN THE OVEN, BUT IN A POT SO IT BECOMES WONDERFULLY SUCCULENT AS WELL AS ROASTED.

AND THEN I NEED A HOT POT.

I'VE PREHEATED THIS CAST IRON POT IN THE OVEN AT 400 FAHRENHEIT, 200 CENTIGRADE.

I'M GOING TO ROAST THE CHICKEN WITH SHALLOTS AND GARLIC.

WHEN YOU ROAST GARLIC IN ITS OWN SKIN, IT BECOMES WONDERFULLY SWEET AND CREAMY.

AND I USE MORE THAN A FULL HEAD OF GARLIC.

AND I'LL ALSO ADD SOME BAY LEAVES.

HERE I HAVE FOUR FINE, FRESH BAY LEAVES THAT ARE WONDERFUL AROMATIC.

AND THEN I ADD THE POT TO THE OVEN AT 400 FAHRENHEIT, 200 CENTIGRADE.

FOR THE FIRST 20 MINUTES OR SO, I BAKE IT WITHOUT THE LID, THEN I PLACE THE LID ON AND REDUCE THE TEMPERATURE TO 350°F OR 175 CENTIGRADE.

AND I'LL LEAVE IT IN FOR AN HOUR, TWENTY MINUTES.

LARVIK IS KNOWN, NOT FOR ITS FOOD, BUT FOR THE QUALITY OF THE WATER.

AQUA THERAPY WAS THE BIG THING AT THE END OF THE 19th CENTURY AND THE BEGINNING OF THE 20th CENTURY.

BUT THERE'S A LONG TRADITION FOR IT, DATING BACK CENTURIES, IF NOT MILLENNIA.

AND IT WOULD ALMOST ALWAYS CENTER ON SPRINGS LIKE THIS -- WATER COMING STRAIGHT OUT OF THE GROUND.

AND THE WATER...

THE WATER WAS ALMOST ALWAYS LIKE THIS, CLEAR AND...

VERY OFTEN QUITE FOUL-TASTING.

THIS CONTAINS QUITE A LOT OF SULFUR, SO IT'S A BIT LIKE SUCKING ON MATCHES.

NOT VERY PLEASANT.

AND THE SULFUR IS REMOVED BEFORE THIS WATER IS PUT ON THE MARKET.

BUT YESTERYEAR'S DOCTORS THOUGHT THAT IT WAS THE SULFUR WAS THE TRACES OF MAGNESIUM THAT GAVE THE WATER HEALTH-BRINGING PROPERTIES, AND IT WAS ABLE TO CURE THINGS LIKE GOUT AND KIDNEY STONE.

AND, OF COURSE, TODAY'S DOCTORS ARE NOT ABLE TO FIND THE SAME QUALITIES IN SULFUR OR MAGNESIUM, BUT IT STILL KIND OF WORKED.

PERHAPS NOT BECAUSE OF THESE COMPOUNDS, BUT BECAUSE AQUA THERAPY MADE PEOPLE DRINK A LOT OF WATER, AND WATER IS HEALTHY.

TODAY, WHEN WE THINK ABOUT SPA TREATMENT, WE THINK MORE ABOUT LUXURY THAN ABOUT HEALTH.

WE THINK ABOUT THE JOY OF HAVING A COLD BATH AND THEN A WARM BATH OR ABOUT THE PLEASURE OF HAVING A MASSAGE OR A BEAUTY TREATMENT.

IT'S A KIND OF LUXURIOUS BREAK FROM EVERYDAY LIFE.

BUT ORIGINALLY, SPA TREATMENT WAS ALL ABOUT HEALTH AND ABOUT WATER AND THE HEALTH-GIVING PROPERTIES OF SPRING WATER.

WE'RE CELEBRATING THE 100th EPISODE OF "NEW SCANDINAVIAN COOKING," AND TO CELEBRATE, I'M GOING TO MAKE A COCKTAIL.

IT'S KIND OF LIKE A COSMOPOLITAN, BUT WITH ONE OR TWO TWISTS.

INSTEAD OF CRANBERRY JUICE, I'M USING RASPBERRY JUICE.

THIS IS UNSWEETENED RASPBERRY JUICE.

VODKA.

AND TO ELABORATE ON THIS SMOKINESS THAT WE'VE TALKED A LOT ABOUT IN TODAY'S SHOW.

I'M GOING TO ADD A SMALL SPLASH OF MALT WHISKEY, NOT TOO MUCH.

AND ALSO A SPLASH OF LIME CORDIAL, WHICH IS SWEET AND HAS THAT LIME FRESHNESS TO IT.

AND A LITTLE MORE SWEETNESS, SOME SIMPLE SYRUP.

AND I'M GOING TO SHAKE IT IN A COCKTAIL SHAKER WITH ICE.

REMEMBER THAT YOU CAN FIND ALL THE RECIPES AT OUR WEB SITE, NEWSCANCOOK.COM.

NOW, THIS IS A VERY GOOD DRINK!

BUT I'M GOING TO ADD SOMETHING MORE, SOMETHING TO MAKE IT SPARKLE -- QUITE LITERALLY.

I'M GOING TO ADD SPARKLING BLUEBERRIES.

IT MAY SOUND LIKE AN OUTLANDISH IDEA, BUT IF YOU HAVE A CREAM SIPHON, LIKE THIS, YOU CAN ADD BLUEBERRIES TO THE CREAM SIPHON.

AND THEN CHARGE IT WITH CARBON DIOXIDE.

WHAT HAPPENS NOW IS THAT THE PRESSURE IS REALLY HIGH INSIDE HERE, AND WHAT HAPPENS IS THAT THIS PREE EQUALS OUT, AND AFTER A FEW MINUTES, THE PRESSURE WILL BE AS HIGH INSIDE THE BERRIES AS AROUND.

THE RESULT IS SO STRANGE AND SO WONDERFUL.

SPARKLING BERRIES.

ONE OF THE THINGS I REALLY LIKE ABOUT TRAVELING IN THE MEDITERRANEAN AREA IS THAT YOU GET TAPENADE ALL THE TIME.

TAPENADE IS THIS MIXTURE OF OLIVES, ANCHOVIES, AND CAPERS.

AND WE DON'T REALLY HAVE ANYTHING EXACTLY LIKE THAT IN SCANDINAVIA, SO I THOUGHT I'D MAKE A KIND OF SCANDINAVIAN TAPENADE.

USING BRISLING SARDINES, TIN BRISLING SARDINES, INSTEAD OF ANCHOVIES.

AND INSTEAD OF OLIVES, I HAVE PICKLED BABY PLUMS.

IF YOU'VE EVER TRIED EATING A PLUM THIS SIZE RIGHT OUT OF THE TREE, IT WILL BE VERY UNPLEASANT.

IT'S SO INCREDIBLY SOUR AND BITTER.

BUT IF YOU'VE TRIED EATING AN OLIVE STRAIGHT OFF TREE, IT'S MUCH THE SAME.

SO I'VE ACTUALLY TREATED THE BABY PLUMS THE SAME WAY AS I WOULD AN OLIVE.

JUST CURED IT IN A SALT BRINE FOR A LONG TIME.

I REMOVE THE STEM AND I JUST CHECK HOW BIG THE CORE HAS BECOME.

IF IT'S QUITE BIG, LIKE THIS, THEN IT CAN BE A BIT BITTER SO THEN I REMOVE THAT, AS WELL.

AND CAPERS.

THEN I JUST BLEND IT TOGETHER.

AND THEN I ADD A LITTLE BIT OF PARSLEY.

AND HERE IT IS, A SPLENDID ROAST CHICKEN.

IT HAS THAT LOVELY BROWN SKIN THAT IT GOT FROM THE FIRST 20 MINUTES OR SO OF ROASTING.

AND THEN IT'S REALLY MOIST, SINCE IT'S BEEN COOKED THE REST OF THE TIME IN A MOIST ENVIRONMENT WITH THE LID ON.

AND THERE ARE SOME SLIGHT SMOKY AROMAS FROM THE SMOKING.

I'M JUST GOING TO ACCENTUATE ON THAT AND DO A LITTLE FUN THING.

I'VE GOT THIS CONTRAPTION HERE CALLED A SMOKING GUN.

IT'S A LITTLE BIT LIKE A PIPE, ONLY THAT IT HAS A GASTRONOMIC PURPOSE.

AND THEN SMOKE COMES OUT.

AND ONCE THE POT IS FILLED WITH SMOKE, THEN I SERVE IT.

>> FOR MORE INSPIRATION ABOUT SCANDINAVIAN DESTINATIONS AND FOOD, VISIT OUR WEB SITE -- THIS PROGRAM IS FUNDED BY THE FOLLOWING... NORWEGIAN SALMON IS OCEAN-FARMED BY CRAFTSMEN, BLENDING TRADITION WITH TECHNOLOGY.

[ LAUGHTER, HEARTBEAT, MUSIC ] Woman: CREATED BY ME, A MOM OF THREE, TO MAKE MOBILE KIDS SAFER AND YOUR LIFE EASIER.

♪