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Fabienne Toback

@savyfaby

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Gutted to wake up today to the shock that the Le Marché des Enfants Rouges went up in flames overnight.

Opened in 1615, it is, er, was the oldest covered food market in Paris. More than its 411 years, the mix of food stalls offering the most beautiful ingredients and prepared deliciousness defined the place. It was lively. Homespun, noncorporate. French. Multicultural.

In the 1990s, when it was going to be razed for a parking lot, Parisians staged a sit-in and sleep-in and saved it. Within a decade, it returned as the beating heart of Le Marais.

The first image on my feed early this morning was that of the market in flames. My first thought went to my last lunch there, March 2, 2024.

My host and fab friend Fabienne Toback @savyfaby got us there one afternoon to poke around and savor the offerings.
We had lunch @thebouillonofparis. We made a new friend in the woman next to our table, who was visiting from Atlanta and always lunched here on her bi-annual visits. We wandered and laughed and gawked at all the yummy.

Fabienne DM’d me this morning that was the last place we’d had lunch in her adopted city. Realize this affected so many so hard; for Fab, as an award-winning producer and writer on food, this definitely hit.
“I was too afraid to confirm,” I responded, even though I knew.

May it rise again from the ashes, as authentic as it ever was.

Sure there are many places for Fab and I to share a bowl of the crispiest frites again in Paris. But not like Le Marché des Enfants Rouges.

💔🇫🇷💋💔
#parisforever
#lavieenrose

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Thank you!❤️

A few weeks have past, but we thought it was about time to give a heartfelt thank you to all our amazing speakers who helped make ArktiskMat 2026 such an inspiring, thought-provoking, and truly memorable event.

Through insightful presentations, demonstrations, and tastings of new and exciting ingredients, you all shared of your knowledge, challenged perspectives, and sparked conversations.

One of the highlights of this year's conference was the opportunity to experience food in action. From hands-on demonstrations to exploring innovative ingredients and techniques, our speakers brought ideas to life in ways that engaged all the senses.

You also helped showcase the remarkable diversity of food as a professional field. While great food experiences often begin in the kitchen, this year's program illustrated how food is also shaped by research, innovation, anthropology, culture, storytelling, and community development. Together, you demonstrated that a career in food can take many different paths, each contributing to a deeper understanding of what food means to people and places.

Thank you for sharing your expertise, creativity, passion, and curiosity with us.

And thank you to everyone who participated, asked questions, shared ideas, and helped create new connections across disciplines, industries, and communities.

See you in 2027!

📸 Simon Almås / @zfokus.as

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Guess what?! I went on a vacation! A dream trip to France and I DID NOT SOURCE!!! I know I know. Insane. A delicious time with friends old and new. Thank you @sunnydigs for the perfect combination of people, place and vibes. I am so thankful you were born! And @hsmithandco @savyfaby @asbingemann for the laughter, conversations, food and everything in between. A real treasure of a time 💛💛💛

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ArktiskMat 2026 — CREATION 🩶🤘🏻

I had the privilege of joining this year’s symposium as a speaker with my talk, “What does drinking delicious mean?”

I explored how techniques, ingredients, our connection to place and cultural identity can shape the way we drink 🍸🥛🍺🍹creating experiences that are not only organoleptically exciting, but also more conscious, connected and inclusive. In the end, that is probably my own definition of delicious.

And somehow, this year’s theme, CREATION, went far beyond what happened on stage. For me, it also meant creating new connections, strengthening friendships, exchanging ideas and continuing to be amazed by Nordic culture, its people and its extraordinary biodiversity💚

I learnt from @diegopradovs , bringing science and gastronomy together through insects , fermentation and his unique approach and understanding of gastronomy and science. 🧫 🐜🐛 @gkgislason sharing Icelandic food and the way landscape shapes cuisine @dillrestaurant 🇮🇸 @aviaja_lyberth_hauptmann , with her beautiful exploration of the ptarmigan, Arctic foods and Greenlandic knowledge.

From @jakob.ethel and @ethelhoon , I saw how a strong sense of place can coexist with influences gathered across cultures. From @mikael.kontrast and @piratechef , how seasonality, fermentation and by-products can keep pushing the boundaries of what an ingredient can become. From @savyfaby & @ellen.port , how food can become a powerful way of telling stories and understanding cultural identities. From @vegard_stormo , the richness of Sámi traditions and the idea of looking at the whole reindeer with respect, knowledge and curiosity. And from @julieluneborg @mykendistillery , how sea, landscape, community and entrepreneurship can be distilled into a whisky with a true sense of place.

Thank you @arktiskmat for creating a space where food, drinks, culture, science and people can genuinely meet. And by the way without doubt the best music curation @espenolsenreines 🤘🏻🖤🔥
Long life to ArktiskMat ❤️

📸 @zfokus.as 🙏🏻🙌

#food #nordic #fermentation

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ArktiskMat 🇳🇴 x Nordic In New York

What a few days in beautiful Mosjøen in Northern Norway.

Thank you @per_theodor and the entire ArktiskMat @arktiskmat team for bringing together such an extraordinary mix of people, ideas, food and possibility.

Such a pleasure to introduce my collaborator Fabienne Toback @savyfaby award winning Executive Producer of Netflix High on the Hog, and to explore “Storytelling Through Food” together.

I came away with so many ideas, extraordinary new friends, and endless possibilities for the Nordic in New York Dining Series I’m curating.

And the soundtrack? My cousin Christian Wallumrød’s @christian_wallumrod_info Hoksang. Couldn’t be more fitting. ❤️🇳🇴

Onwards!

#Arctic #Storytelling #ConnectingThroughFood #NordicInNewYork #CommunityOfTheCurious

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From breathtaking views and Norwegian sun to ptarmigan schnapps, ant yogurt and reindeer, I feel incredibly privileged to have joined @arktiskmat. It was the first time I’ve joined a conference filled with so much joy, humility, curiosity, compassion, and creativity - and no burnout!

Such a rich diversity of perspectives came together for a magical weekend, including chefs from fine dining, scallop fishers, food historians, storytellers, innovators, whisky distillers, Arctic researchers and many more. I’m particularly grateful to have heard about food from the people and cultures that have shaped it, with such a strong emphasis on solutions rooted in the communities they are meant to serve.

There was so much care and thought put into the weekend. A huge thank you to everyone behind @arktiskmat for bringing us together, and the Green Lab and Gejst at @hrs_kbh for giving me the opportunity to be there. I’ve left Norway with new knowledge, a bigger belly and, most importantly, friendships and connections I hope to hold onto far beyond this weekend. ❤️

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It only took the most special @arktiskmat to take us back up north, way up north to the beautiful town of Mosjøen where a special group of people gather this time of year to meet/eat/connect/educate/inspire and be inspired over food and the wide spectrum that topic encompasses.

Whether you are pushing the boundaries of food or what people consider edible, or preserving food traditions and culture, or storytelling through food, or exploring how new food systems are created out of practicality/innovation/curiosity, or cooking because there it is a beauty in how it feeds the mind and body— there was space for all of these conversations on and off stage.

We knew there was a magical spark when we first “crashed” an Arktisk Mat dinner years ago, and we are so thankful that we could be a part of it this year. Our bellies are full, our minds too, but perhaps most importantly our hearts are filled to the brim with all the new connections we’ve made this weekend ♥️♥️♥️

#arktiskmat #arktiskmat2026

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Storytelling through food ❤️

So special to share the ArktiskMat @arktiskmat stage with my wonderful speaking partner Fabienne Toback @savyfaby and to introduce her to the food, stories and culture I was born into.

Thank you ArktiskMat for bringing us together. So much more to come 🇳🇴❤️

#ConnectingThroughFood #HighOnTheHog
#NordicInNewYork #NordicNOW
CommunityOfTheCurious

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And finally, we are excited to present Fabienne Toback and Ellen Port as the last additions to the ArktiskMat 2026 speaker lineup.‼️‼️

Cuisine is a historical document. Fabienne Toback spent four years along with her partners building High on the Hog, the Peabody Award-winning Netflix series that followed African American food from a market in Benin to the American South and reached audiences with no prior interest in the history it carried. She traces her own route from a Brooklyn kitchen to filmmaking, and the discovery that food is how a people carries itself forward.

Ellen Port joins her to turn that lens toward Nordic foodways and highlights one of her projects, the Nordic in New York Dining Series. We were fortunate to collaborate with Ellen on Arctic in New York, a joint project last year, where she contributed valuable insight into and connections within the New York food scene. Together they follow the thread from what a place inherited to where it is now: a record still being written, added to by everyone who arrives, and never finished.

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