Interview with Sonja Groset
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| Sonja stays warm at Stockholm's Absolut Ice Bar. |
The proud daughter of Scandinavian immigrants, Sonja Groset is one of our senior Scandinavia guides, having done these tours since 2000. She is also Rick's lead researcher for his Scandinavia guidebook. When Sonja isn't uncovering great discoveries in Norway, Sweden and Denmark, she calmly excels in her role as production manager for this website.
How does Rick's Scandinavia tour differ from other tours you've encountered over there?
Many American tourists visit Scandinavia on cruise ships. This is great in some ways, because the capital cities are port towns. But, I think some of these tourists miss out on parts of the city because they are generally bused from site to site. While our tours also rely on buses, we also do a great deal of walking so you can experience more of the city and from the ground level.
Other tours also miss out on the small towns we visit on Rick Steves' tours. Kalmar and Ærøskøbing — while popular with independent travelers — don't see many tour groups. We get a real sense of the way people live outside the big-city limits.
Name the most common surprise for Americans traveling to Scandinavia
There are several — but the most common are that the weather is better than they thought it would be and the food is better than they ever imagined. Generally, people don't go to Scandinavia for the food and weather, so we love surprising them with some great meals and better than expected weather.
Quite a few people on Rick's Scandinavia tours are returning to see where their ancestors lived. How does this trip affect them?
There are definitely a lot of "ah-ha" moments. They learn about the Scandinavian mentality and way of life and this gives them a greater understanding of their parents, grandparents, family traditions, work ethic, etc. Tour members will laugh and say, "So that's why my grandfather used to say that!" I can relate to this sense of discovery first-hand, as my own parents emigrated to America from Norway and Sweden when they were young.
You've spent some time on the road with Rick Steves, researching his Scandinavia guidebook. What's Rick like to work with?
Energetic! Seriously, he does work non-stop, but it is really inspiring. Rick is very dedicated to his books and the tours and committed to providing the best, most up-to-date information and experiences to our customers. Working directly with him on the book really helps me get more in tune with what he expects and what travelers want from their experience.
You're about to pack your favorite Scandinavian picnic. What will you buy?
Because Scandinavian breakfasts are so wonderful — lots of bread, meat, cheese and fruits — you need to be creative to avoid repeating the same ingredients for lunch. Some of the traditional items I like to get are:
- The great breads — many rye, whole grain, crisp and flat breads like Wasa crackers.
- There are a variety of cream-based salads used for open-face sandwiches — shrimp salad, potato salad or vegetable salad spread on a crisp whole-grain Wasa cracker and topped with tomato or cucumber slices is great.
- There are some great local cheeses — particularly Gjetøst, the sweet brown goat cheese from Norway, but also Blue Castello in Denmark and Vasterbötten from Sweden.
- Summertime is berry season in Scandinavia, so there are super sweet strawberries, blueberries & raspberries and in late August a unique berry called the cloudberry which looks like a squat, orange raspberry and has a bit of a crunch.
- Seafood is of course integral to the Scandinavian diet and cured and smoked fish like salmon are a real treat.
- In late August, Swedes celebrate the end of summer with a crayfish party complete with funny hats and drinking songs. Sweden's lakes are full of crayfish and these are served with potato salad, crisp breads and lots of Akvavit — the local firewater.
- For drinks, there are light and refreshing local lagers and pilsners like Carlsberg. A unique juice found throughout Scandinavia is called saft, this is a concentrate made from red or black currants, elderflower, or other fruits that you just add cold water to and make a cool, sweet drink.
What's the secret to enjoying pickled herring, and what variety do you recommend for a first-timer?
Akvavit — and lots of it! Actually, Akvavit is a traditional accompaniment to pickled herring so it goes well with the flavors but also helps you build a little courage if you are a first timer. On our tours we have an opportunity for a traditional Danish lunch of smørrebrod (open-face sandwiches). This is where we have my favorite preparation for herring. First, take a small piece of dense rye bread. Next, spread it liberally with butter. Then, top with some lettuce, sliced onion, pickled herring and remoulade (a mayonnaise based sauce with chopped pickles and capers). This isn't a "sandwich," but rather a smørrebrod, so you have to eat it the proper Scandinavian way — with a knife and fork.