Directory

Green Beanie is the craft soda range from Under Ytan, a mariculture company growing algae and seaweed in Åland. The team—Joel Lindholm, Viktor Eriksson, Johan Törnqvist, and Anders Ingves—has experimented with different products from microalgae and seaweed, and this is their first line of drinks. Their Gutweed and Bladderwrack sodas are named after two common seaweeds from the northern archipelago, blended with hops, sugar, spices, vinegar, and citrus. The result is a craft soda with a subtle mineral edge, carrying a hint of the sea.

Kaarlejoki grows root vegetables and other crops using methods that build soil health. They supply private customers, co-ops, wholesale buyers, and restaurants, while also producing grains, legumes, and fodder for a neighbouring organic dairy farm. In return, they receive composted manure, keeping nutrients cycling through their land. Kaarlejoki also collaborates with other small-scale and organic farms, helping to distribute their products and strengthen the local food network.

Kakola Brewing Company is a neighbourhood brewery on Kakolanmäki in Turku, founded in 2018 by Peter Torniainen, Alexander Törnroth, and Eeva Torniainen. Driven by a shared passion for small-batch brewing, they focus on high-quality ingredients and a personal, hands-on approach. Their signature range draws from Nordic brewing tradition, while seasonal beers bring a more playful side, and the atelier series is where experiments take place. The brewery also runs a taproom and summer bistro, Sommar, where visitors can enjoy the full range of beers paired with seasonal flavours.

Temperance Brewing Co is an artisan brewery based in Hämeenlinna, founded by Marietta Kuivanen and Michael Alexander after years spent working with brewing and distilling in Helsinki. The brewery opened in autumn 2024, bringing small-scale beer production back to the city for the first time since the 1990s. Their beers, from Katuma Pilsner to Very Very Fond of Bergamot Double IPA, are naturally carbonated and made with a focus on sourcing ingredients as locally as possible. In their first year, Temperance has been warmly received by the local community and is now planning to open a brewery shop of their own.

Under Ytan works with algae and seaweed in Åland, with the aim of shifting how the Baltic Sea is seen and cared for. The team – Joel Lindholm, Viktor Eriksson, Johan Törnqvist and Anders Ingves – is developing a mariculture project in Björkskär, growing macroalgae and seaweed, with plans to include mussels as the system grows. They’re currently moving from prototypes towards a full farming setup. The work supports biodiversity while producing food at the same time, something the team enjoys exploring in the kitchen, from sesame-fried Ulva with chilli to sea truffle mayonnaise.

Vakka-Taimi is a specialist seedling grower run by Vesa Muurinen. What began as a small hobby nursery has grown into a wide-ranging collection of trees, shrubs, vines, and perennials. Alongside their core nursery work, Vakka-Taimi is actively trialling nut-producing species to see how they perform in the Finnish climate. Testing and observation are a central part of their work. The Muurila gardens, first planted in the early 1990s, now host more than 80 species and are open to visitors. Throughout the year, the garden holds seasonal events such as magnolia, rose and peony days, sharing knowledge and encouraging curiosity around plants that might shape future growing in Finland.