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OECD

Norway suicides up since financial crisis: OECD

Norway's suicide rate has jumped 15 percent since the financial crisis hit in 2007, while the share of the population who say they do not have enough money to buy food has leapt from 5.7 percent to seven percent, according to a new report from the OECD.

Norway suicides up since financial crisis: OECD
OECD Director General Angel Gurria. Photo: Chatham House/Flickr
The OECD's Society at a Glance report for 2014 called for "urgent action" to cut rising inequalities across the rich world.  
 
“The economic recovery alone will not be enough to heal the social divisions and help the hardest hit bounce back,” OECD Secretary-General Angel Gurría said as the report was published on Tuesday.
 
“Governments need to put in place more effective social policies to help their citizens deal with future crises." 
 
However, the report noted that Norway is "doing well on most welfare indicators", coming second in the OECD in terms of general quality of life, with Norwegians on average rating their lives at 7.7 out of ten next to 6.6 for the OECD as a whole. 

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FOOD & DRINK

Discover Norway: Why Norwegians love Fårikål so much

The last Thursday of September marks 'fårikålens dag', a day to celebrate Norway's beloved national dish - an autumn meal-time staple for most Norwegians. 

Discover Norway: Why Norwegians love Fårikål so much

In 1972, fårikål was first named the national dish of Norway, and despite a brief flirtation with the possibility of replacing it in 2014 has remained the top dog ever since. 

Some of the meals that fårikål beat out to remain the national dish are kjøttkaker, a type of meatballs, raspeball, a potato dumpling, and pinnekjøtt, the lamb’s ribs traditionally served at Christmas. 

The dish’s name is a compound, meaning “mutton in cabbage”. It consists of pieces of mutton or lamb on the bone, whole peppercorns, and layers of green cabbage. The name draws its roots from the Danish language originally. 

For many, fårikål is the quintessential autumn dish as its typically only served during this time, potatoes are in season and sheep are typically brought down from mountain farms during this time. It is normally accompanied with crispy, paper-thin flatbread and boiled potatoes.  

Many Norwegians will associate the taste, and smell, of the dish with the changing of the seasons and auburn leaves. Other classic autumn dishes are lapskaus, or “stew”, baked root vegetables, mushroom soups, and blueberry muffins. 

READ MORE: Where are Norway’s Michelin star restaurants?

Fårikål first rose to prominence in the 19th century and is believed to have originated in urban areas. One of the first original recipes was in the Fuldstænd Norsk Kogebog by Karen Dorothea. That early recipe suggested that mutton could act as a substitute for a goose. 

If you wish to make the dish yourself, there is no need to fear as it is a relatively easy meal to make. However, it will take some time to prepare it. Depending on the recipe you use, it could take anywhere between an hour or three to make. As with most stew or casserole type dishes, longer normally delivers the best results. 

Recipes for the meal are available in both English and Norwegian. Below you can see a video of the dish being prepared. 

 
 
 
 
 
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