Bringing it all back home

Many young people arrive (only half of them here) bearing gastronomic trophies and the air is filled with excited discussion of fermenting and foraging, baking and brewing, curing and canning.
(This was just the menfolk.)

On the table is a delivery straight from Finland* including rye bread, sea buckthorn berries pickled in cabbage brine,  cloudberry jam, kefir, tinned moose and sprats. Oh and a hipster cap.
 Not pictured is the consignment of Sardinian specialities that arrived the day before, nor the huge loaf, the hot cross buns and the enormous Toulouse sausages brought from Manchester.

* Courtesy of new blipper JjakeAnderson