Day 3 of Iceland opened with the taste of fermented shark and sheep’s head. We started the morning sampling some traditional Iceland foods, like shark, a few forms of sheep, and a malt-and-orange soda mix. After that, we got on the road.
First, we visited Fridheimar, a farm that operates year-round and produces over 300 tons of tomatoes annually. The farmer that owns and operates the greenhouses showed us around, and told us about their processes and focus on sustainability. We also had some amazing tomato soup, made with produce from the farm.
Our next stop was the Golden Waterfall in Gülfoss. The wind was unrelenting, but this view was absolutely amazing. I’ll let the picture speak for itself.
Finally, we visited Geysir, which is the source of the English word. It’s the original geothermal plume, and while the whole area smells like sulfur, Geysir’s eruptions were impressive. They don’t last very long, though, which makes it hard to get a picture.
After Geysir, we’re heading back to the hotel, where I’m looking forward to relaxing in a spring-heated hot tub.
Swanson School of Engineering 