New Scandinavian Cooking

THIS PROGRAM IS FUNDED BY THE FOLLOWING... NORWEGIAN SALMON IS OCEAN FARMED BY CRAFTSMEN, BLENDING TRADITION WITH TECHNOLOGY.

[ LAUGHTER ] ♪ CREATED BY ME, A MOM OF THREE, TO MAKE MOBILE KIDS SAFER AND YOUR LIFE EASIER.

♪ ♪ ♪ HI, AND WELCOME TO "NEW SCANDINAVIAN COOKING" FROM RYGGE IN SOUTHEASTERN NORWAY.

I'M ANDREAS VIESTAD.

TODAY'S PROGRAM IS ABOUT THE SIMPLE JOY OF YESTERYEAR'S PRODUCE.

TODAY, IF WE THINK OF VEGETABLES, WE THINK OF THE OPULENT DISPLAYS IN OUR GROCERY STORES OF ARTICHOKES, ASPARAGUS, AND SALADS -- INGREDIENTS THAT ARE NOW IN SEASON ALL YEAR ROUND.

YOU DON'T HAVE TO GO FAR BACK IN TIME TO FIND A COMPLETELY DIFFERENT SITUATION.

AND HERE, IN NORWAY, ROOT VEGETABLES HAVE ALWAYS DOMINATED.

TODAY, IF WE THINK OF MEAT, WE THINK OF A STEAK OR A ROAST.

WELL, A COUPLE OF GENERATIONS AGO, THE SITUATION WAS COMPLETELY DIFFERENT.

IF YOU WEREN'T RICH, YOU WERE LUCKY IF YOU HAD A HEN YOU COULD BOIL OR SOME GOAT MEAT.

AND ALTHOUGH THESE INGREDIENTS ARE MODEST AND UNFASHIONABLE, THEY ARE FAR TOO GOOD TO LEAVE BEHIND AS SIMPLY FOOD OF THE PAST.

THERE IS A CERTAIN POETRY TO THEM -- A FLAVORFUL REMINDER OF OUR HISTORY.

I'LL START OFF BY MAKING A PARSLEY ROOT PUREE WITH CHANTERELLES AND SMOKED SALMON.

AND I'LL DO AS MY FOREFATHERS DID -- I'LL BOIL A HEN AND MAKE CHICKEN FRICASSEE.

AND I'LL ALSO PRESERVE SOME OF THE HEN LEGS WITH A SORT OF FRENCH FLARE.

I'LL MAKE HEN CONFIT.

AND GOAT, IT'S STILL THE MOST EATEN MEAT IN THE WORLD, ALTHOUGH PERHAPS NOT IN NORWAY ANYMORE.

WE'LL TAKE THE TRIP TO SOUTH AFRICA TO LOOK AT THE GOAT MEAT OF THE FUTURE.

AND I'LL SERVE IT STUFFED WITH ROOT VEGETABLES.

I DO A BIT OF FARMING MYSELF.

I'VE GOT A SMALL HOLDING IN SOUTHERN NORWAY.

AND ON MY FARM I'VE GOT A CONSTANT PROBLEM THAT EITHER THE SOIL IS TOO THIN OR IT'S TOO HEAVY AND COMPACT.

THIS HERE IS THE KIND OF SOIL THAT FARMERS DREF.

IT IS THE GOLD STANDARD OF SOIL.

NO WONDER THAT PEOPLE SETTLED HERE VERY EARLY.

AND IN THIS FIELD, THEY JUST RECENTLY FOUND GOLD COINS FROM THE MIDDLE EAST DATING BACK TO 300 A.D. -- A SURE SIGN THAT PEOPLE HAVE BEEN LIVING HERE AND THRIVING HERE FOR A VERY LONG TIME.

WHEN IT COMES TO FLAVOR, THE PARSLEY ROOT RESEMBLES THE PARSNIP IN MANY WAYS, BUT IT HAS GOT MORE SWEETNESS TO IT AND MORE OF A SPICY NOTE.

SO, IF YOU DIDN'T KNOW, YOU WOULD THINK THAT THERE WAS MAYBE A HINT OF ALLSPICE AND MAYBE EVEN CINNAMON.

AND THAT IS NICELY BROUGHT OUT WHEN YOU COOK IT AND MAKE IT INTO A PUREE.

BUT IF YOU CAN'T FIND PARSLEY ROOT, THEN YOU CAN USE PARSNIP.

BUT MAYBE YOU SHOULD MIX IN A LITTLE BIT OF CELERIAC AS WELL, BECAUSE THAT HAS GOT A SIMILAR KIND OF SPICY NOTE TO IT.

I'LL COOK THE PARSLEY ROOT IN JUST CHICKEN STOCK.

YOU CAN USE CHICKEN BOUILLON OR YOU CAN USE VEAL STOCK OR IF YOU PREFER THAT, YOU CAN USE VEGETABLE STOCK AS WELL.

AND IN ADDITION TO THE PARSLEY ROOT, I'M GOING TO ADD ONE POTATO.

IT'S NOT GOING TO ADD MUCH TO THE FLAVOR, BUT IT WILL ADD TO THE CONSISTENCY, TO THE TEXTURE OF THE PUREE.

AND THEN I'LL LET IT SIMMER FOR ABOUT 15 MINUTES OR SO UNTIL THE PARSLEY ROOT IS TENDER.

AND NOW, THE VEGETABLES ARE DONE.

AND WHEN I COOK ROOT VEGETABLES, I ALWAYS TRY TO USE AS LITTLE WATER AS POSSIBLE, BECAUSE OTHERWISE, YOU'LL HAVE TO REMOVE SOME OF THE WATER, AND THEN YOU'LL ALSO REMOVE FLAVOR.

NOW YOU CAN SEE THERE'S HARDLY ANY WATER LEFT.

AND I MUST ADMIT, I CHECKED IT A COUPLE OF TIMES ALONG THE WAY, BECAUSE THE LAST THING YOU WANT IS THAT IT COOKS DRY AND THE VEGETABLES START TO BURN.

I'LL ADD A LITTLE BIT OF MILK, ABOUT A DECILITER, AROUND HALF A CUP, AND THEN JUST PUREE IT.

[ WHIRRING ] AND THERE'S NOT MUCH SALT IN THIS PUREE, AND DELIBERATELY SO.

INSTEAD OF SALTING IT NOW, I'M GOING TO ADD SALT BY ADDING SOME CHANTERELLES THAT I'VE COOKED IN BUTTER AND SALTED AND SEASONED WITH A LITTLE BIT OF PEPPER.

AND THEN SMOKED SALMON.

YOU CAN FIND ALL THE RECIPES AT OUR WEB SITE -- NEWSCANCOOK.COM.

AND THIS IS IT.

[ GRUNTING ] [ LAUGHS ] TODAY, CHICKEN IS MORE POPULAR THAN EVER.

YOU GET IT IN SALADS, YOU GET IT IN STIR FRIES, OR IN SANDWICHES, OR ROAST CHICKEN.

BUT A CHICKEN IS NOT A HEN.

A TYPICAL BROILER CHICKEN WILL HAVE LIVED MAYBE 45 DAYS, MAYBE 60 DAYS.

THAT'S NOT MUCH TIME FOR FLAVOR TO DEVELOP.

A HEN, ON THE OTHER HAND, HAS A DIFFERENT PURPOSE IN LIFE.

ITS PURPOSE IS TO PRODUCE EGGS, AND IT WILL DO SO FOR SEVERAL YEARS.

AND IF YOU THEN COOK IT, IT IS PACKED WITH FLAVOR.

REFSNES GODS IS ANYTHING BUT AUSTERE.

THE 18th CENTURY BUILDING IS ONE OF THE FEW CHATEAU-LIKE STRUCTURES IN NORWAY.

HERE, A GILDED LIFE WAS LIVED, AND STILL IS.

TODAY, REFSNES GODS IS A RESORT HOTEL WITH A FAMOUS WINE CELLAR.

BUT IN THE SHADOW OF THE CHATEAU, YOU WOULD ALWAYS FIND SOMEONE LIVING ON A MORE MODEST DIET.

WE CAN ALL FIND IT DIFFICULT TO ADAPT TO RADICAL CHANGE SOMETIMES.

AND IT'S ALSO LIKE THAT FOR THE HEN -- ESPECIALLY ON THIS LAST JOURNEY -- THE WAY TO FRICASSEE.

I'VE BOILED A HEN FOR AN HOUR AND A HALF JUST IN PLAIN WATER, WITH A COUPLE OF PEPPERCORNS AND ONE BAY LEAF.

AND BY NOW, THIS STOCK IS INCREDIBLY FLAVORFUL.

AND IT TAKES THIS MUCH TIME TO GET THE MEAT TENDER AS WELL.

AND I'LL NOW JUST PICK IT OFF THE BONES, AND USE THAT IN THE FRICASSEE.

AND, MEANWHILE, I'LL COOK THE STOCK.

I HAVEN'T ADDED ANY SALT TO THE STOCK, SO I CAN REDUCE IT FREELY TO GET EVEN MORE CONCENTRATED FLAVOR.

AND THEN I'M GOING TO FLAVOR THE STOCK WITH LOTS OF ROOT VEGETABLES -- WITH CELERIAC... RUTABAGA... ONE TURNIP -- ONE OF THE OLDEST CULTIVATED VEGETABLES -- A COUPLE OF CARROTS, AND A FEW BABY LEEKS.

AND THEN I RETURN THE MEAT TO THE STOCK, AND IT JUST NEEDS TO BE SEASONED WITH A LITTLE BIT OF SALT.

THE TASTE IS AMAZING.

IT IS REMARKABLE THAT YOU CAN GET SO MUCH FLAVOR OUT OF ONE SMALL BIRD.

AND IT'S A LOVELY, LOVELY WARMING SOUP.

BUT I'M GOING TO TRANSFORM IT INTO A FRICASSEE, SO I'M GOING TO USE SOME THICKENING AS WELL.

SO, I'VE GOT SOME HEAVY CREAM HERE.

ABOUT ONE DECILITER -- A LITTLE LESS THAN HALF A CUP.

AND I'LL ADD SOME ALL-PURPOSE FLOUR THAT I'LL JUST POUR THROUGH A SIEVE.

MIX WITH A FORK SO THAT THERE ARE NO LUMPS HERE.

IF THERE'S ONE OR TWO SMALL LUMPS, YOU CAN JUST POUR IT BACK THROUGH THE SIEVE AGAIN.

AND NOW, SUDDENLY, IT'S NO LONGER A SOUP, BUT A FRICASSEE.

AND IT'S IMPORTANT TO LET IT BOIL FOR A COUPLE OF MINUTES NOW TO THICKEN A BIT, AND TO REMOVE THE TASTE OF THE FLOUR.

AND THIS IS A REALLY NICE FRICASSEE, AND YOU CAN SERVE IT LIKE THIS.

BUT I'M JUST GOING TO ADD A LITTLE EXTRA -- THE FRESH TASTE OF AN APPLE.

THE REASON WHY I'M USING AN APPLE IS THAT ALL OF THE OTHER FLAVORS IN THE SOUP ARE REALLY NICE, BUT THEY ARE KIND OF ON THE HEAVY SIDE.

SO, YOU WANT SOMETHING FRESH AND A LITTLE BIT ACIDIC.

AND JUST A LITTLE BIT OF APPLE JUICE AS WELL.

I'M JUST GOING TO GARNISH WITH A COUPLE OF LEAVES FROM THE CELERIAC.

AND MAKE SURE TO CHOP THEM REALLY VERY, VERY FINELY.

AND THIS IS IT -- A WORTHY END TO A LONG LIFE IN THE EGG PRODUCTION BUSINESS.

ANOTHER GREAT THING TO DO WITH HEN IS TO MAKE HEN CONFIT.

IN FRANCE, IT'S QUITE ON TO USE DUCK LEGS TO MAKE DUCK CONFIT.

ORIGINALLY, THIS WAS A WAY TO CONSERVE THE FOOD.

BUT, TODAY, IT'S DONE MAINLY FOR THE FLAVOR.

AND I THINK THAT THE TASTE OF DUCK CONFIT IS JUST AMAZING.

YOU CAN DO THE SAME WITH HEN LEGS.

YOU JUST SALT THEM OVERNIGHT, AND THEN YOU POUR LOTS AND LOTS OF FAT OVER THEM.

AND YOU SHOULD USE DUCK FAT IF YOU CAN OR CLARIFIED BUTTER.

AND THEN IT SHOULD BAKE IN THE OVEN AT ABOUT 250°.

THAT'S AROUND 115°, 120° CENTIGRADE.

AND AFTER FOUR HOURS, IT IS PRESERVED.

AND WHEN IT COOLS DOWN, IT LOOKS LIKE THIS.

IT LOOKS KIND OF STRANGE, DOESN'T IT?

BUT IT WILL KEEP LIKE THIS, SEALED IN THE FAT FOR A VERY LONG TIME.

AND THEN, WHEN YOU WANT TO EAT IT, YOU CAN JUST...

COLLECT IT LIKE THIS, AND HEAT IT IN THE OVEN.

AND THEN, MOST OF THE FAT WILL DRIP OFF, AND IT'S NOT AS BAD AS IT CAN SEEM.

IT IS A RICH DISH, AND IT'S LOVELY IF YOU SERVE IT WITH A SALAD OR JUST WITH SOME BAKED POTATOES.

AND AFTER A COUPLE OF MINUTES IN THE OVEN, IT'S LIKE THIS.

IT'S NICE AND CRUNCHY.

AND IT HAS LOST MOST, AT LEAST, OF ITS FAT.

YOU CAN FIND ALL THE RECIPES AT OUR WEB SITE -- NEWSCANCOOK.COM.

IF YOU SEE NORWAY FROM ABOVE, IT'S A GREEN COUNTRY.

BUT IT'S MAINLY TREES, TREES, AND MORE TREES.

MUCH OF THE AGRICULTURAL PRODUCTION HAPPENS IN A RELATIVELY CONCENTRATED AREA AROUND THE OSLOFJORD.

THE COUNTY OF OSTFOLD IS IDEALLY PLACED NEAR THE CAPITAL, OSLO, AND WITH RICH MORAINE SOIL.

HISTORICALLY, GOATS HAVE BEEN VERY IMPORTANT IN NORWAY, BUT THEY'VE ALWAYS BEEN ASSOCIATED WITH POVERTY.

IN ONE OF THE OLDEST TEXTS IN NORWAY, "THE HAVAMAL," IT'S SAID THAT IT'S BETTER WITH TWO GOATS THAN WITH NOTHING.

BUT IT IS OBVIOUS THAT IT'S NOT SO MUCH MORE THAN NOTHING IF YOU HAVE TWO GOATS.

BUT THAT LITTLE SOMETHING WAS WHAT COULD SAVE YOU IN HARD TIMES.

AND, PREVIOUSLY, GOAT MEAT HAD A REPUTATION FOR BEING VERY, VERY TOUGH, AND OF HAVING A VERY STRONG FLAVOR THAT WAS NOT ALTOGETHER PLEASANT.

BUT THAT WAS IF YOU HAD TO SLAUGHTER AN OLD ANIMAL.

KID MEAT, ON THE OTHER HAND, IS VERY MILD.

IT'S MILDER THAN LAMB.

AND HERE ON THE FARM, FINN ERIK BLAKKSTAD HAS MORE THAN 200 GOATS THAT HE USES FOR MEAT PRODUCTION.

HOWEVER, IT WAS NOT IN NORWAY, BUT IN SOUTH AFRICA THAT FINN ERIK GOT THE INSPIRATION TO FARM GOATS.

HOW COME YOU ENDED UP GOAT FARMING?

WELL, GOAT MEAT IS THE MOST EATEN MEAT IN THE WORLD.

IN THE WORLD?

YES.

NOT IN SCANDINAVIA, NOT IN NORWAY, BUT IN THE WORLD, GOAT MEAT IS THE MOST EATEN MEAT.

NOW WE'RE IN SOUTH AFRICA, AND THIS IS WHERE YOU GOT THE INSPIRATION?

WELL, I USED TO STUDY IN SOUTH AFRICA.

AND WHEN I WENT BACK HOME, THEN I HAD TO DECIDE WHAT I SHOULD DO WITH MY PARENTS' FARM.

AND THEN I WAS THINKING, "WELL, IF YOU PRODUCE GOAT MEAT IN NORWAY, YOU COULD PRODUCE SOMETHING DIFFERENT THAN EVERYONE ELSE."

AND YOU'VE BROUGHT SOME SPECIAL SOUTH AFRICAN TYPES OF GOATS.

THEY ARE -- I MEAN, A GOAT IN NORWAY IS A PRETTY SKINNY AFFAIR.

THE ONE WE HAVE IN NORWAY, THEY ARE MILKING GOATS.

SKINNY, AS YOU SAY.

BUT HERE IN SOUTH AFRICA, THEY HAVE BEEN BREEDING THIS BOER GOAT, WHICH IS THE MOST HEAVY AND THE MOST MEATY GOATS WE HAVE IN THE WORLD.

YOU ACTUALLY TOOK WITH YOU MORE THAN JUST THE GOATS FROM SOUTH AFRICA.

YEAH, THAT'S TRUE.

AFTER BREEDING SOUTH AFRICAN BOER GOATS FOR A COUPLE OF YEARS IN NORWAY, WE WENT TO SOUTH AFRICA ON VACATION.

AND THEN WE VISITED THIS PLACE, FAIRVIEW, WHERE THEY DO EVERYTHING ON GOATS.

EY PRODUCE GOAT CHEESE, THEY PRODUCE EVEN GOAT WINE WITH GOATS ON THE LABEL.

AND THEY EVEN HAVE THIS GOAT TOWER?

YEAH, I MEAN, GOATS, THEY LOVE CLIMBING, SO THEY BUILT THIS TOWER, YOU KNOW SO THEY CAN HAVE A TOY.

AND YOU BUILT A TOY LIKE THIS ON YOUR FARM?

YES, I DID.

TODAY, THE MOST COMMON DOMESTICATED ANIMAL IS THE GOAT.

AND PART OF THE SUCCESS OF A GOAT IS THAT IT WILL EAT ANYTHING.

I'VE HAD GOATS, AND IF I LEFT A NEWSPAPER ON THE STAIRS, THE GOAT WOULD EAT IT.

AND HERE IN NORWAY, GOATS AND SHEEP DO A REALLY IMPORTANT JOB.

THEY KEEP OUR LANDSCAPE CULTURED.

IN OTHER PARTS OF THE WORLD, INTENSIVE GRAZING CAN BE A PROBLEM -- THAT'S PARTICULARLY IN VERY DRY PARTS.

BUT HERE, YOU SEE A LANDSCAPE THAT IS QUITE LUSH.

AND WE ACTUALLY NEED THESE ANIMALS TO KEEP THE GROWTH DOWN.

AND HERE IN RYGGE, THEY'VE DONE A SMART THING.

THIS IS A CORNFIELD, AND FOR A FEW WEEKS HUMANS HAVE BEEN HERE PICKING WHATEVER CORN THEY CAN FIND.

AND THEN, WHEN THE SEASON IS OVER, THEY JUST LET THE GOATS IN.

AND THE GOATS WILL FIND, YOU KNOW, THE ODD, OVER-RIPE COB OF CORN, AND THEY'LL EAT THAT.

AND THEN THEY'LL EAT THIS.

I WOULDN'T KNOW WHAT TO DO WITH IT, BUT THE GOATS WILL EAT IT AND TRANSFORM IT INTO MEAT.

AND THIS IS A WAY OF DOING AGRICULTURE THAT NOT ONLY GIVES US FOOD, BUT IT ALSO MAKES SENSE.

IT GIVES US MEANING.

IT IS A FULL CIRCLE OF LIFE.

THE GOATS ARE TYPICALLY SLAUGHTERED WHEN THEY'RE ABOUT SEVEN MONTHS OLD, AND THEY ARE SURPRISINGLY PLUMP AT THAT STAGE -- ABOUT THE SAME SIZE AS A MORE THAN AVERAGE SIZE LAMB.

AND THE MEAT IS MILD, AND IT'S A BIT LEANER THAN NORMAL LAMB.

BUT IF YOU CAN'T FIND GOAT, YOU COULD ALSO USE A LEG OF LAMB FOR THIS DISH.

I'M GOING TO SERVE IT WITH ROOT VEGETABLES, BUT INSTEAD OF SERVING THE ROOT VEGETABLES ON THE SIDE, I'M ACTUALLY GOING TO STUFF THE LEG WITH THE ROOT VEGETABLES.

AND I'LL START WITH A PARSLEY ROOT.

AND CUT IT INTO SMALL PIECES, MUCH THE SAME WAY AS YOU WOULD WHEN YOU CHOP ONIONS.

AND THEN I SAUTE IT IN OIL, AND IT'S A NATURAL THING TO USE RAPESEED OIL OR CANOLA OIL.

THIS IS A BIG RAPESEED OIL PRODUCING AREA.

AND THE NEXT INGREDIENT IS RUTABAGA OR SWEDE.

AND CARROT.

I'LL JUST GRATE IT COARSELY.

ONE RED ONION.

AND SOME SALT... PEPPER... AND A QUITE GENEROUS AMOUNT OF BOTH.

BECAUSE, SINCE I'M GOING TO DEBONE THE LEG, YOU CAN ACTUALLY SEASON THE MEAT FROM THE INSIDE.

A LITTLE BIT OF THYME.

AND SO, I'M GOING TO USE THIS MIXTURE AS A STUFFING.

I'VE DEBONED THE LEG OF GOAT.

YOU CAN ALSO USE A LEG OF LAMB.

SO, ALL THAT REMAINS IS JUST TO FILL IT WITH WHATEVER YOU WANT.

AND THAT'S A GREAT WAY OF HAVING FLAVOR ON THE INSIDE AS WELL AS ON THE OUTSIDE.

I'M JUST GOING TO SEASON IT WITH A LITTLE BIT OF SALT AND PEPPER, AND THEN THE VEGETABLE MIXTURE.

AND THEN CLOSE IT UP WITH A PIECE OF STRING.

HAVE YOU EVER GIVEN ANYONE A PRESENT WHICH IS NOT A BOX OR A BOOK?

IT CAN BE A LITTLE BIT HARD TO WRAP, CAN'T IT?

BUT IT'S NOT THE MOST DIFFICULT THING IN THE WORLD EITHER.

WELL, THIS IS JUST ABOUT AS HARD -- OR AS EASY AS THAT.

I'VE PRESET THE OVEN TO 400° -- THAT'S 200° CENTIGRADE.

AND I'LL COOK IT FOR ABOUT ONE HOUR AND 45 MINUTES, UNTIL THE CORE TEMPERATURE IS 150° -- THAT'S 65° CENTIGRADE.

OF COURSE, THERE ARE VEGETABLES WITHIN THE ROAST, SO IN THEORY YOU DON'T REALLY NEED ANYTHING ELSE.

YOU'VE GOT BOTH IN ONE -- VEGGIES AND MEAT.

BUT I'LL SERVE THEM WITH SOME BEETS AS WELL.

HERE I'VE GOT RED BEETS, AND HERE ARE SOME LOCAL YELLOW BEETS.

AND I'VE COOKED THEM IN A LITTLE BIT OF VEGETABLE STOCK AND THEN ADDED A BIT OF RED WINE VINEGAR.

BECAUSE THEY'RE SO SWEET, THEY NEED A LITTLE ACIDITY AS WELL.

AND HERE I'VE GOT SOME GREEN CABBAGE, SOME WINTER CABBAGE, THAT I'VE JUST BLANCHED, AND SOME BRUSSELS SPROUTS, THAT I'VE ALSO BLANCHED.

AND I'M GOING TO SAUTE THAT IN THE PAN WITH GARLIC AND ONION.

SEASON WITH SALT AND ROSEMARY.

AND THE BEST WAY WITH ROSEMARY IS RUB IT BETWEEN YOUR HANDS A LITTLE BIT TO RELEASE FLAVOR.

YOU CAN FIND ALL THE RECIPES AT OUR WEB SITE -- NEWSCANCOOK.COM.

AND NOW, THE MEAT IS DONE.

THE CORE TEMPERATURE IS JUST ABOUT 150° FAHRENHEIT, THAT'S JUST AROUND 65° CENTIGRADE.

AND I'LL LET IT REST FOR A COUPLE OF MINUTES BEFORE I START CARVING IT.

AND I'LL SERVE IT WITH THE VERY CABBAGY MIX HERE AND THE TWO TYPES OF BEET.

FOR MORE INSPIRATION ABOUT SCANDINAVIAN DESTINATIONS AND FOOD, VISIT OUR WEB SITE, NEWSCANCOOK.COM.

THIS PROGRAM IS FUNDED BY THE FOLLOWING... NORWEGIAN SALMON IS OCEAN FARMED BY CRAFTSMEN, BLENDING TRADITION WITH TECHNOLOGY.

[ LAUGHTER ] ♪ CREATED BY ME, A MOM OF THREE, TO MAKE MOBILE KIDS SAFER AND YOUR LIFE EASIER.

♪ ♪ ♪