How to pronounce “gunnar” in English

When you're doing a horror film, you need to have some kind of icon.But Gunnar just passed away.Rest his soul. But I went from that to going through a book should gyrations of trying to understand what

Yeah, to take over, because they have to be the fourth.that Gunnar was holding, and that was it.

I don't know if people know horror films.And we just lost Gunnar Hansen, who was the original "Texas Chainsaw Massacre" leatherface.But he was our star in our movie.

Yeah, to take over, because they have to be the fourth.And if you tasted Gunnar's schnapps and liqueur, this is the forest that it came from.

Yeah, to take over, because they have to be the fourth.There's Gunnar. We spent a lot of time with those goats one day.

Yeah, to take over, because they have to be the fourth.And there's Gunnar's-- I love this picture-- your daughter, who is contemplating one of your dishes.

But it was really special.And that's Gunnar and his partner, Oli, in the business.And so I'm now writing a cookbook with him, as well.

And we had a conversation that night at the photo shoot and talked about how we should do something together, profiling the traditional food producers of Icelandbecause they're so important to Gunnar.Can you talk a little bit about why they mean so much to you?

It was right when the economic collapse of Iceland's economy had just happened and I was shooting-- I was an editor at a culinary magazineand I was most excited to meet with Gunnar of all the chefs I met in Iceland.And when I got there, to the restaurant, they said that he wasn't there.

Yeah, to take over, because they have to be the fourth.I think this is the blue mussel producer that Gunnar works with.

Yeah, to take over, because they have to be the fourth.And he has told this story about how when Gunnar started placing his mussel orders, they were the only orders coming in.

There was a Supreme Court justice, Pall Hreinsson, Sigridur Benediktsdottir, who was a lecturer at the Economics Department at Yale University at the time,and another lawyer, Tryggvi Gunnarsson, who's Althingi's Ombudsman.Althingi is the Icelandic parliament.

That is to say, are parents effective buffers of stress physiology in their children?And so one of my colleagues, Megan Gunnar, addressed this question with children.And she administered a powerful stressor, which is a public speaking stressor.

And some of us in the audience, I know myself personally, have traveled in the beautiful country, seen the food that was there, the fish and everything.And really with what the book does is not only talk about Gunnar's restaurant-- which is Dill, and very well known, one of the top Nordic restaurantsin Iceland and a continuation of the new Nordic cuisine tradition from Rene Redzepi.

Definately, definitely. And I mean like a lot of other things, like for seaweed, for an example.This is actually-- he's the seaweed and blue mussel harvester that Gunnar works with.Can you talk a little bit more about him and his work?

So that's pretty good.It's very fun. So Gunnar and I-- these are just a few shots of Iceland itself.And we traveled, we probably ringed the country-- two or three times?

Yeah, to take over, because they have to be the fourth.Absolutely. And for the book Gunnar's friend, August, took us out in his prop plane and we did some aerial shots.

So I don't think people do that.And I'm going to point over at this woman sitting here who-- Halla Gunnarsdottir is our head of policy and partnerships.And as you might guess from the name, Icelandic and was part of the Icelandic government that came in after the 2008 crash and did amazing things.

And you joined the club at a time when the club was in a bit of turmoil, struggling. You know, Sir Alex Fergusonhas left and we've cycled through a bunch of managers and we've got Ole Gunnar Solskjær as the manager at that point. I think the club was seventh inthe Premier League when you joined um and it was going through a time of turbulence. You knew that Manchester United wasn't the most stable club in

But what's interesting about that is this has implications for what's called planetary protection, which means we have to look and trace as best we can, is there any molecules that we'reever been indexed on Earth, working with Andre Kahles and Gunnar Ratsch in Switzerland.

We are sampling some Icelandic cuisine as well.Hop on down to the beautiful country if you get a chance and please join me in welcoming Gunnar and Jody to Google.So thank you so much for coming today.

So thank you so much for coming today.And I thought it would just start out by talking a little bit about my history with Gunnar where we met and I met him maybe five years ago.It was right when the economic collapse of Iceland's economy had just happened and I was shooting-- I was an editor at a culinary magazine

And I found myself, when I travel in other countries, thinking about now what I could try that I'm seeing on the ground.And so these are just a few shots of us on our road trip, Gunnar relaxing.There is no place better to relax than Icelandic moss.

Good afternoon everyone. Welcome to another outstanding Talks at Google event.And today for our Food Google program, we're very thrilled to welcome back Jody Eddy and Gunnar Karl Gislason.They will be speaking to us today about their latest cookbook, which is called "North: The New Nordic Cuisine of Iceland".

It's dried in drying houses on the ocean.And it's certainly a tradition that is disappearing in Iceland, and I think that's what inspires me most about Gunnar,is that he is taking these traditional ingredients that even maybe Icelanders aren't appreciating anymore and he's transforming them into something

And Halla fixed up for me basically to meet the whole of Iceland, because she knows the whole of Iceland.And when she hadn't fixed up for me to meet people, I'd go in and they'd go, do you know Halla Gunnarsdottir?Yeah. But what I hadn't realized-- I knew that they had had this famous Women's Day Off in 1975.