Death Diving – Norway’s Craziest Sport

Are you into sports where the whole point is showing off? Dødsing, aka “Death Diving” or simply “Deathing” originated in the 1960s at the Frognerbadet public bath in Oslo, where kids would sneak into the pool complex after hours and practice spectacular stunts from the 10m (32 ft) diving tower.

50 years later, the pasttime has developed into an annual World Championship held at the same pool complex, hosted by Det Internasjonale Dødseforbundet (The International Death Diving Federation). It is now a (somewhat) organised spectator sport where brave men (and a few women) throw themselves off the tower in a death-defying manner (hence the name), striking poses for as long as they can before smashing into the water below, either bent like a shrimp or curled into a ball. This is NOT to be confused with belly-flop contests.

The “athletes” compete in either Classic or Freestyle classes, and points are awarded for

  • running speed off the tower
  • height and strength of the leap
  • acrobatics and difficulty (freestyle only)
  • style (a death dive should be controlled and easy on the eye)
  • keeping the pose for as long as possible before touchdown
  • touchdown style
  • height of splash

This year’s World Championship is held on the 15th of August, and registration is still open. The Federation is expecting a record-breaking attendance this year.


(Image: NRK)

Arguably, the Frognerbadet championship isn’t even the most spectacular event. The Sup & Stup (Drink & Dive) water festival in Lillesand hosts the IDF Grand Prix every summer, and draws a huge crowd as contestants throw themselves off a cliff into the ocean:

So You Want To Be A Viking?


Popular TV shows like Vikings and Game of Thrones have sparked an interest in Medieval lifestyles and crafts. As a response, Seljord Folk High School in Telemark, Norway has opened the world’s first Viking study.

The programme will teach everyday Viking skills like forging weapons, tools and armor, cooking with authentic equipment, tailoring and cobblery, pottery, and making jewellery. There will also be excursions to historical Viking sites where the students get to learn about Viking history, everyday life and celebrations. A trip to York, England (an old Viking settlement), is a mandatory part of the programme.

Students will also learn about shipbuilding, and they even get to sail and do maintenance on a replica Viking longship. Whether the students will be doing any actual raiding and pillaging is yet to be determined, according to the school’s website.

All 14 places on the programme have been filled this year. Applications for next year will open in February.

Tromsø Skyrace

Tromso SkyRace 2015 from TromsoSkyrace on Vimeo.

Tromso SkyRace is a Trail running race located in Tromso, Norway. With a incredible technical run between the fjords the race joins the 2 highest summits of the area, Tromsdalstind and Hamperokken. For the 2015 edition we are part of the Skyrunning world series on Ultra distance and Vertical Kilometer. the 3 races (Hamperokken SkyRace with 45km, Tromsdalstind SkyRace 21 and Blamann Vertical a Vertical km) will be on the 31 july and 2nd August.
registration and informations about the races in

North Norwegian Lefse


21st of December is the traditional day for making lefse in preparation for Christmas, according to the primstav. A typical lefse is a flat bread baked on a griddle. It can be made with flour or potato and generally has a neutral flavor, making it siutable both as a savory snack with cured ham or smoked salmon, or as a dessert filled with butter, sugar and cinnamon, cream or fruit. Almost every part of Norway has their own lefse variety, so there are plenty of recipes to choose from.

This year we decided to go for a North Norwegian variety, more specifically a mørlefse (soft lefse) from the island of Senja. This is a sweet lefse, more like a cake than the traditional flat ones, and it’s very easy to make for those who don’t have a griddle as this one is baked in the oven.

Mørlefse from Senja:
(makes 6 patties)

1 cup sour cream
1 cup sour milk (or cultured buttermilk)
1/4 cup sugar
1/4 cup golden syrup
2 tsp hartshorn salt (ammonium bicarbonate)
about 1lb flour


Beat the sour milk, sour cream, sugar and syrup together in a bowl. Add a little of the flour and the hartshorn salt. Stir gently and add the flour a little at a time until the dough is no longer runny but still sticky to the touch. Refrigretate the dough for one hour.


Heat oven to 210 C (400 F). Divide the dough into six pieces and roll them into flat “pizzas”, about 1/4″ thick. Transfer the patties to a baking sheet and prick them with a fork. Bake for 5 minutes or until lightly golden. Baking for too long will make them dry and crumbly.

Let the patties cool. Mix butter, sugar and cinnamon and spread generously on the underside, then sandwich two and two patties together.


Cut the lefse into diamond shapes and serve. This lefse will keep for several weeks in a sealed box, and it’s also suitable for freezing.


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