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Finland is full of forests and in the summer those forests are ripe with berries. Everyone is free to pick them: anywhere and any time regardless of who owns the land. We eat them fresh, freeze them for the winter, or make jam. They're delicious with yogurt, porridge, in desserts or with pancakes. This time we'll have these Finnish superfoods with crackers, for practicality's sake. The yellow jam is made of cloudberries, which grow in wet marshlands, and the dark jam is made of blueberries.

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Pumpernickel is a dark, soft and compact bread that consists of groats and whole grains of rye. The whole grains swell overnight in warm water. This is necessary for the dense grains to become bakeable.
In specialised businesses, pumpernickel is placed in steam baking chambers and baked by steam at about 100 °C for at least 16 hours.
Pumpernickel keeps for several months when shrink-wrapped and up to two years when canned.
As far as I know, in our region the farmers baked once a week and then ate the bread throughout the week.
I personally rarely eat pumpernickel, but it's typical for the northwest of Germany and so I'ill bring it to share with you.

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Everyone has great drinks to bring for the lunch so we’ll also bring our own! 😁 We eat a lot of salty liquirice in Finland and of course there’s a liqueur made of it. The flavour is strong and sweet at the same time. You will have both the candies and the drink at lunch - we can cheers and say ”kippis” or ”hölkynkölkyn”!

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I live in Jever, a small town on the Frisian North Sea coast, which is very famous for its beer. Jever is proud of its long tradition of brewing beer. In the past, there were up to fifty breweries in the city; today, only the one large one, which also exports worldwide, and a small private brewery still exist.

Since the quality of water in Jever is excellent (soft water with very low limestone content), hops are more prominent during the brewing process than in other German beers - that's why Jever beer has a special strong hoppy taste.

Most of Germany's breweries are located in the south of the country. Because of the region's pride in its local brewery, residents also affectionately refer to the taste as "Frisian bitter."
I can't yet promise whether I'll be able to bring a sample of the beer with me; perhaps I can "smuggle" some of it onto the island.

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Fun fact: Frisians and East Frisians drink the largest amount of tea in the world - three times more than Britons!

"Teetied" (tea time) is a tradition that was typically found on farms and is still held by many families in the afternoon. This is when the family gets together and drinks tea together. A Kluntje (large piece of sugar) is placed in the teacup, the tea is poured over it so that the Kluntje cracks, and finally "Rahm" (heavy cream from fresh milk) is added counterclockwise so that "Wölkchen" (clouds) form in the tea.

Attention: Real East Frisians do not stir their tea and especially enjoy the last very very sweet sip of tea. Also, tea is refilled until you put the spoon in the cup to indicate that you've had enough.

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Turrón is a product of pure Spanish Christmas tradition. It consists of a series of Christmas sweets made mainly of a sweet dough obtained by cooking honey (or sugars) to which peeled and toasted almonds are added. Egg white may or may not be added to said mass to emulsify. This paste is then kneaded and traditionally given the final shape of a rectangular tablet or cake. It is typical of various areas of southern Europe. It is usually consumed traditionally at Christmas in Spain. In the region of Spain where I live (Alicante) there are some of the most famous Turrón factories in the whole country. In addition to the varieties of soft turrón, hard turrón, chocolate turrón or yolk turrón, other sweets such as marzipan, sugared almonds, polvorones or roscón de reyes are also typical.

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Fuet is a food made from Iberian pork. It has a softer texture and is characterized by a thin layer of edible mold. In the Spanish gastronomy we find different sausages and "Spanish salamis" among which we can highlight the salchichones, the sausages, ...The texture of fuet is soft and unlike other sausages and cured meats, it can be easily folded. It is usually consumed cut in thin slices and in the mouth it has a smooth and pleasant flavor, which is intensified if eaten with the skin on.

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Ti Punch means "small punch," it is a rum drink that is especially popular in  Guadeloupe  and other French-speaking Caribbean islands.

The drink is traditionally made with white rhum agricole, lime, and cane sugar.

It is served as an apéritif before starting a meal, both as a matter of tradition and because the drink itself is strongly alcoholic.
A popular tradition is that of “chacun prépare sa propre mort” - each prepares his own death. Instead of serving the mixed drink, the host will simply put out the ingredients, and everyone will prepare the drink according to his or her own taste. Another explanation – if you pour a drink for your guest, how do you know his perfect portion? If you pour too little or too much you will not please your guest.