Nordic, Runic Spearhead



Spearhead, Iron, Silver

Runic inscriptions on the silver coated socket read ‘Rane owns this spear’ and ‘Botfus carved’. Weapons with runic inscriptions are rare, and this one is decorated with silver which makes it one of a kind. The ornamentation is an example of a particularly fine craftsmanship.
Stor-Vede, Follingbo, Gotland, Sweden

Royal BC Museum Victoria, Canada

The VIKINGS are back! Meet King Björn, ruler of Sweden’s modern day beserkers

King Björn

(Swedish King Björn)

They were a race of ferocious warriors, famous for their terrifying seaborne attacks and incredible shipbuilding abilities.

But if you thought the age of the Vikings was past, Björn Jakobsen, 66, king of a band of modern-day warriors from Malmö in Sweden, is living proof that for some, they never really went away.

Part of a community living and working in the Viking town Foteviken on the southern Swedish coast, Björn says the life of a Viking is a fascinating one and adds he has no plans to return to modern life.

King Björn1

(Viking life: King Björn (centre) and the other Vikings live and work in the village 24 hours a day, 365 days a year)

But while Björn ensures life in the Viking village is as authentic as possible, there’s one part of Viking life that he’s not allowed to recreate.

‘Really, it depends what you mean by raids,’ he muses. ‘We have friends in [other Viking communities] in Europe and we visit each other and each other’s markets.

‘We swap Viking tools. We travel all over the place because there are Vikings all over Europe.’

While raids on the British coast might be out of the question, there are still some other forms of entertainment available to Bjorn and his band of modern-day Vikings.

Read more here

Roasted Pineapple Rum Chicken




  • 2 lbs assorted chicken pieces like breasts, thighs and legs
  • 4 Tbsp butter
  • 2 Tbsp brown sugar
  • ½ cup onion, diced
  • ⅓ cup Captain Morgan White Rum
  • 2 jalapeño peppers, seeded and finely chopped
  • 3 cups fresh pineapple, diced (canned is fine if you drain well)
  • ¾ cup orange juice
  • 1 Tbsp soy sauce
  • 2 tsp corn starch
  • salt and pepper to taste
  1. Preheat oven to 325º. Place chicken parts in a 9×13 baker. Season with salt and pepper to taste.
  2. In a medium sized pot over medium high heat, melt the butter. Add brown sugar and onion. Cook for four minutes.
  3. Add the rum, peppers, pineapple, orange juice and soy sauce. Lower the heat to medium and allow to simmer for five minutes.
  4. Scoop out two Tbsp of the liquid and place in a small bowl. Whisk in the cornstarch until completely incorporated. Pour this mixture back into the pot and cook for another three minutes.
  5. Pour contents in pot over chicken breasts. Place in a 325º oven for 45 minutes or until a thermometer inserted into the thickest part of the breast reads 160º.
  6. Serve over rice or with plantains. Garnish with cilantro if desired.

Thanks to Melanie at A Beautiful Bite

Daily Hávamál from Huginn’s Heathen Hof – Stanza 18


The man who explores
the world beyond his village
will better understand
the motivations of others
-Hávamál: Stanza 18

There’s really only so much you can learn from a book. At a certain point, if you really want to understand a person (or a culture) you need to leave your couch and go see it for yourself. In Anthropology there is a common term used for those who write about a culture, but never explore it themselves. We call them “Armchair Archaeologists”.
It’s only in the past hundred years that the Anthropological community has figured out that this is a problem, yet here we are looking at a verse written about 800 years ago, warning us about this very problem.
Guess some things never change!

Huginn’s Heathen Hof