To start Day 3 in Iceland, we tried several traditional Icelandic foods: fermented shark, lamb’s head, and dried fish. Even though some of the food looked and smelled a bit intense, I personally enjoyed the experience. I feel that eating the local cuisine is a great way to connect with a different culture. The fermented shark tasted a bit like chemicals mixed with a lot of sea salt. Overall, it wasn’t terrible, especially since it’s supposed to be great for digestive health!
After breakfast, we headed to Friðheimar, a sustainable Icelandic greenhouse that primarily grows tomatoes. It operates year-round by using geothermal heat from a nearby hot spring. We took a tour with the owner and learned about the greenhouse’s history and the specific operations they use to harvest tomatoes. Afterward, we enjoyed some delicious tomato soup with fresh bread.
Next, we headed to Gullfoss (the “Golden Waterfall”), which was extremely windy! There were some amazing views, and while I managed to get some good pictures, I was honestly scared to take my phone out of my pocket for fear the wind would whip it out of my hand.
Our final stop was the Geysir Hot Springs, where we saw a geothermal field full of boiling mud pits and geysers. When the geyser erupted, many of us were standing a bit too close and got showered with water! We finished the day by hiking to the top of the mountain for some incredible views of the Icelandic landscape.
Swanson School of Engineering 