In the middle of nowhere, as far north as you can reach, you find Kvitnes Gård, where chef Halvar Ellingsen has taken over the farm which has been in his family for generations. Here, they farm the soil and fill the plate with carefully cooked dishes, exclusively made with produce from the nearby region. Vegetables and herbs are harvested in place, alongside being self-sufficient with sheep, goats, pigs, hens, and ducks, which are butchered a few kilometers from the farm. The entire animal is delivered back to the farm and is used nose to tail. In our dialogue with Kvitnes Gård, they told us how the staff is taken care of and paid according to Norwegian law. “Everyone working at the restaurant should get paid”, Halvar Ellingsen says. He gives a thorough account of salaries, pensions, and insurance, alongside the knowledge the staff gain about agriculture and the produce being served at the restaurant.