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"Earnest, unyielding, and outspoken, chef Fredrik Berselius is serving hyperlocal New Nordic food in his Brooklyn restaurant, &lt;a href=\"http://askanyc.com/\" target=\"new\"&gt;Aska&lt;/a&gt;. A chip made from pig's blood, topped with sea buckthorn jam. Kinfolk Studios, a gallery space in Williamsburg, Brooklyn, houses Aska's kitchen and dining area. Berselius forages nearby. Pickled onions, yarrow, and daylily pistils await placement. A dish of cured duck heart, pickled unripe mulberries, wild sheep sorrel, and reduced sunchoke juice. Smoked pike with pickled onions, egg yolk, yarrow and soured milk. Berselius prepares squid with scallions and radishes."^^<http://www.w3.org/2001/XMLSchema#string>
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