Please come to the SNCA Elections TONIGHT! March 13, 2014

We need YOU!

In 2003, I (Ingrid) and some fellow UBC students started the Scandinavian and Nordic cultural Association (SNCA). In 2004, we produced our first annual Lucia Celebration with the generous support of the CENES department thanks to the encouragement of the then department chair, Peter Stenberg.

The club did very well over the years. We participated in events like Dragon Boat races, Storm the Wall, friendly Kubb competitions, regular “fika” get togethers, etc. Friendships were formed that continue to this day. In fact, it’s thanks to SNCA that two of our members met and eventually married! 🙂

But, over the past couple of years, interest in the club has declined. It’s sad to see, considering the amount of work so many volunteers put into it over the years.

Tonight there will be informal elections for the new exec at the Wolf and Hound, Dunbar & West Broadway https://www.google.ca/maps/place/Wolf+%26+Hound+Restraurant/@49.2644249,-123.1840477,17z/data=!3m1!4b1!4m2!3m1!1s0x548672ff95fbd70d:0x265b7f3edffaf728

All that’s needed to keep the club going are a President and a Treasurer! Please volunteer!

If there’s no new executive, the club will have to fold.

Calling all UBC students and anyone who knows UBC students who are interested in anything Scandinavian! Please drop by the Wolf and Hound tonight at 7:30pm and join our executive.

I’ve asked the current exec to put something distinctive on the table so people who don’t know them can find them. Hopefully they’ll do that. Otherwise, we’ll just have to go from table to table and ask!

7:30PM. Wolf and Hound!

Keep SNCA going at least one more year!

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Lucia video for Svenska Institutet, Stockholm

Svenska Institutet in Stockholm (Swedish Institute) supports & promotes Swedish language in universities around the world, among other things. They contacted the Swedish lecturer at UBC, Lena Karlström, about a short YouTube video they intend to make about Lucia celebrations around the world, asking her if we’d be interested in submitting a short video of our Lucia. Naturally we were!

This is the video we submitted which includes footage and photographs of UBC’s campus. It’s different than the one we posted earlier, and is less than 3 minutes long.

Enjoy the video!

It’s a PERFECT day for a Lucia Celebration!

Today is rainy, dreary and cold – a PERFECT day for the UBC Lucia Celebration!

Candles, singing and goodies will brighten your spirits on this last day of classes. And it’s FREE!

Maybe you don’t know what all this Lucia stuff is all about or what to expect? Here’s a little video from the Swedish Cultural Centre in Seattle

Ours will be a little smaller, but just as cozy. And our members have made Lussekatter and other goodies to serve with coffee, tea and Julmust, a sweet Christmas beverage. Delicious!

WHAT: 8th annual UBC Lucia Festival
WHEN: 4pm – 5pm
WHERE: Buchanan D, MASS Lounge, UBC

See you there!

Lucia Celebration article: Ubyssey

Hooray! This year SNCA got an article in the Ubyssey paper! Please read it here: Fiona Thompson Brings Swedish Carol Festival to UBC

Many thanks to Fiona and everyone else who’s worked so hard to make this event happen! It’s an intimate and gentle way to bring warmth and light to the coming darkness of winter.

Another Lussekatter Recipe


One can never have too many recipes, don’t you agree?  And when the recipe is for Lussekatter, the more the merrier!

Fiona from the club has a recipe she’s sharing through her blog Mitt Svenska Ă„ventyr.

I thought I’d copy and paste it here – nice and easy to read and use.

Thanks Fiona for sharing your wonderful recipe. And for all the bakers out there, Bon Appetit!

Saint Lucia Buns (Lussekatter):

Ingredients: 2/3 cup milk, 2 tsp toasted saffron threads (about 1g), 2-2.5 tbsp yeast (or 50g fresh), 1/2 cup sugar, 1/2 cup warm water (105 to 115 F), 1 stick butter + a little extra melted, 2 eggs, 1 tsp salt, 5-6 cups flour, vegetable oil, raisins. Optional: pearl sugar.

Tools: skillet, wooden spoon, small saucepan, small bowl, large bowl, spatula, floured surface, large knife, damp cloth, greased baking pans, pastry brush (or small spoon if you don’t have one)

Place the saffron in a dry, heavy skillet and toast over medium-high heat for several seconds, stirring with a wooden spoon until the threads become slightly darker. Toasting the saffron threads before steeping them in hot milk gives the bread its intense flavour and rich color.

Scald the milk in a small pan by bringing it just to a boil and removing it from the heat; then set it aside, add the saffron threads, and allow to cool to lukewarm.

Dissolve the yeast and sugar in the warm water for about 5 minutes.

In a large bowl, combine the milk mixture, yeast mixture, butter, egg, salt, and flour. Mix until smooth. Turn the dough onto a lightly floured surface and knead it until smooth. Place the dough in a greased bowl, cover with damp paper towels or clean damp cloth, and allow to rise until double in bulk, about 1 hour.
(if it isn’t rising: 1.your yeast may not be fresh, 2. your water was too hot and your yeast is dead, 3. your water wasn’t warm enough and your yeast isn’t active, 4. the area isn’t warm enough… 1-3 are not fixable… start again.)

Punch the dough down and divide it into about 24-36 parts… put the buns on greased baking sheets spaced enough to allow them to rise more. Brush the tops with melted butter and allow them to rise until doubled.

Brush the egg mixed with 1 tbsp water lightly over the buns. Sprinkle the buns with the sugar (if desired) and bake them in a preheated 350 F oven for 15 to 20 minutes. Remove from the oven and cool on wire racks.

Directions Lucia 2012

Perhaps you really want to come to SNCA’s 8th annual Lucia Celebration, but don’t know how to get to Buchanan Block D.

Here’s a basic map that might help –

For further info, here’s a link that will take you directly to a map, directions, parking info, etc. on Buchanan Block D.

On other news, yesterday members of the club made over 60 Lussekatter! Please come and enjoy one with a cup of coffee or tea at 4pm Friday.

Looking forward to seeing you then!