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Swedish MPs back filmmaker’s battle with US food giant

Several members of Sweden’s parliament expressed their support on Thursday for a Swedish-made documentary film that is the target of a lawsuit by Dole Foods.

Swedish MPs back filmmaker's battle with US food giant

The film, Bananas!*, is billed as “The film Dole doesn’t want you to see” and depicts efforts by Los Angeles trial lawyer Juan Dominguez to represent fruit workers allegedly made sterile after Dole sprayed them with a banned pesticide.

Dole recently filed a lawsuit against Fredrik Gertten, the Swedish filmmaker behind the movie, claiming the film is inaccurate and defamatory toward the company.

The food giant was also successful in blocking a previously scheduled screening of the film in Los Angeles.

Dole’s actions caused two Swedish parliamentarians, Mats Johansson of the Moderate Party and Social Democrat Luciano Astudillo, to schedule a screening of the film in a show of support for Gertten.

Following the showing, a petition circulated through the packed house urging Dole to drop their lawsuit.

Among those in attendance was attorney Percy Bratt, current chair of the Swedish Helsinki Commission, who expressed his support for the film and its creators.

“It’s not just hot air or empty rhetoric from my side. We can’t accept that filmmakers are silenced in this way,” he told the Dagens Nyheter (DN) newspaper.

“Besides, the film is really good and gives the underprivileged a chance to have their criticism of a big company heard, so this is really about the heart of freedom of speech, one of the most sacred parts of our constitution, and something that all politicians, lawyers, and journalists need to support.”

In its lawsuit, Dole requests that the Bananas!* be banned and that Gertten be prohibited from commenting on the company, a set of demands that Moderate Riksdag member Hans Wallmark finds hard to accept.

“It’s not even about Dole,” he said of the film to DN.

“But through their lawsuit against the films creators Dole has done itself a disservice.”

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DISCOVER SWEDEN

The three tasty treats that make spring in Sweden a forager’s dream

Although parts of Sweden are still under snow at this time of year, spring is in full swing here in Skåne in the south of Sweden. Here are The Local's top tips for what you can forage in the great outdoors this season.

The three tasty treats that make spring in Sweden a forager's dream

You might already have your go-to svampställe where you forage mushrooms in autumn, but mushrooms aren’t the only thing you can forage in Sweden. The season for fruits and berries hasn’t quite started yet, but there is a wide range of produce on offer if you know where to look.

Obviously, all of these plants grow in the wild, meaning it’s a good idea to wash them thoroughly before you use them. You should also be respectful of nature and of other would-be foragers when you’re out foraging, and make sure not to take more than your fair share to ensure there’s enough for everyone.

As with all foraged foods, only pick and eat what you know. The plants in this guide do not look similar to any poisonous plants, but it’s always better to be safe than sorry – or ask someone who knows for help.

Additionally, avoid foraging plants close to the roadside or in other areas which could be more polluted. If you haven’t tried any of these plants before, start in small doses to make sure you don’t react negatively to them.

Wild garlic plants in a park in Alnarpsparken, Skåne. Photo: Johan Nilsson/TT

Wild garlic

These pungent green leaves are just starting to pop up in shady wooded areas, and may even hang around as late as June in some areas. Wild garlic or ramsons, known as ramslök in Swedish, smell strongly of garlic and have wide, flat, pointed leaves which grow low to the ground.

The whole plant is edible: leaves, flowers and the bulbs underground – although try not to harvest too many bulbs or the plants won’t grow back next year.

The leaves have a very strong garlic taste which gets weaker once cooked. Common recipes for wild garlic include pesto and herb butter or herbed oil, but it can generally be used instead of traditional garlic in most recipes. If you’re cooking wild garlic, add it to the dish at the last possible moment so it still retains some flavour.

You can also preserve the flower buds and seed capsules as wild garlic capers, known as ramslökskapris in Swedish, which will then keep for up to a year.

Stinging nettles. Wear gloves when harvesting these to protect yourself from their needles. Photo: Johan Nilsson/TT

Stinging nettles

Brännässlor or stinging nettles need to be cooked before eating to remove their sting, although blanching them for a couple of seconds in boiling water should do the trick. For the same reason, make sure you wear good gardening gloves when you pick them so you don’t get stung.

Nettles often grow in the same conditions as wild garlic – shady woodlands, and are often regarded as weeds.

The younger leaves are best – they can get stringy and tough as they get older.

A very traditional use for brännässlor in Sweden is nässelsoppa, a bright green soup made from blanched nettles, often topped with a boiled or poached egg.

Some Swedes may also remember eating stuvade nässlor with salmon around Easter, where the nettles are cooked with cream, butter and milk. If you can’t get hold of nettles, they can be replaced with spinach for a similar result.

You can also dry nettles and use them to make tea, or use blanched nettles to make nettle pesto.

Kirskål or ground elder, another popular foraged green for this time of year.
Photo: Jessica Gow/TT

Ground elder

Ground elder is known as kirskål in Swedish, and can be used much in the same way as spinach. It also grows in shady areas, and is an invasive species, meaning that you shouldn’t be too worried about foraging too much of it (you might even find some in your garden!).

It is quite common in parks and old gardens, but can also be found in wooded areas. The stems and older leaves can be bitter, so try to focus on foraging the tender, younger leaves.

Ground elder has been cultivated in Sweden since at least 500BC, and has been historically used as a medicinal herb and as a vegetable. This is one of the reasons it can be found in old gardens near Swedish castles or country homes, as it was grown for use in cooking.

Kirskål is available from March to September, although it is best eaten earlier in the season.

As mentioned, ground elder can replace spinach in many recipes – you could also use it for pesto, in a quiche or salad, or to make ground elder soup.

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