Archipelago Mothertongue Media

“Opening Champagne with a sword is more fun. You can feel it in your stomach.”So says Marianne Sass Petersen — a bookkeeper from Amager whose life changed when she attended a Champagne sabering competition at Tivoli.Dedicating herself to the art of opening Champagne bottles with swords, she went on to win the Danish championship — and launch a successful business teaching sabering.In the final episode of the season, we visit Marianne's house in Amager to find out why she loves sabering, what ...

In episode five, we meet the chef trying to put Amager on the culinary map — quite literally.Yngve Fobian is the head chef at Øens Spisested — a "local" restaurant in more ways than one.For one thing, most of its ingredients are from Amager — a haul celebrated on a map in the dining room.Fish come from the icy waters of the Øresund, vegetables from fields near Dragør, game from the island's forests, and fruits and flowers from its commons.Yngve also gives free meals to locals who share the bo...

The Helgoland sea-bathing club, at the northern tip of Amager's beach, is home to one of the world's oldest winter-bathing associations, Det Kolde Gys ("The Cold Shock").In episode four of This Amarkaner Life, we brave the heat of the sauna and the icy waters of the Øresund to talk to some of the association's hardiest members.We meet a woman who's been winter bathing for 30 years and a local physio who swims in the sea every morning and is one of the club's saunagus "masters".They reveal why...

There's already a bit of a buzz around this episode — if only because the Amarkaners in question are the island’s hard-working honeybees.In episode three, we visit Bybi — a bee-powered project based in Amager’s historic Sundholm district — to meet its British founder, Oliver Maxwell.We learn about Bybi's unusual origin story and location, discover why Oliver prefers to see honey as an "invitation" not a product, and hear about the honey that has some of Copenhagen's best chefs "falling over b...

Please return your seatbacks and tray tables to their fully upright position because we'll shortly be landing at one of Amager’s best-known restaurants — Flyvergrillen. You'll find it at Copenhagen airport, but don’t go looking for it before your next flight. Because Flyvergrillen isn’t so much at the airport as right alongside it. Indeed, the only thing separating it from the runway is a barbed-wire fence and about 100 metres of tarmac — giving diners a prime view of planes taking off or lan...

"Amager is a great place. Amager is number one.”So says Kurt Helmann Jensen ("Kurt like Kurt Russell"). And he should know.For one thing, he's a self-proclaimed "Amarkaner" — a dyed-in-the-wool resident of Amager, the much-maligned, teardrop-shaped island in southern Copenhagen.He's also the chairman of the association that runs Dyrenes Mindegrave, a cemetery on the island where bereaved pet owners — including Kurt — have come to lay their furry friends to rest for the past 75 years.All of wh...