Why Cook Over an Icelandic Geyser? Because You Can<br />Iceland Myvatn Glacier iceland Reykholt Reykjavik hekla MARCH 5, 2018<br />The next day, I met Jon Sigfusson in Reykholt, where he is the chef at Fridheimar,<br />a restaurant under the same roof as a futuristic indoor farm of the same name.<br />Ms. Ivarsdottir, a mother of three who sells her bread in a local crafts market, reached into the oven and retrieved a milk carton full of just-baked lava bread, a sweet, dense rye bread<br />that has been made in the hot earth here for centuries.<br />By PETER KAMINSKYMARCH 5, 2018<br />REYKHOLT, Iceland — Standing in the mud of the Myvatn geyser field in northern Iceland, Kolla Ivarsdottir lifted the lid of her makeshift bread oven.<br />In that low-tech spirit, our group — Mr. Olafsson; his wife, Karitas; my wife, Melinda;<br />and I — hatched a plan to cook at the local geyser oven, a feature of many rural Icelandic towns.<br />Some of the hot vapor is also diverted to the village’s communal oven, where Mr. Sigfusson proposed to cook our meal.<br />As we prepped the meal, he offered us cold beers and appetizers: smoked ptarmigan<br />and cured salmon on rye crackers, with tomato jams and chutneys from the restaurant and, as with just about everything one eats in Iceland, cold fresh butter.<br />" he said. that Whenever one of our cows gave birth, my grandma would take some of the milk and put it in a teakettle set into a pan of hot water,
