Britt Hafstad

dsc_2632Insights Analyst

Britt’s background is as interesting and diverse as that of New Orleans itself. Born in Minneapolis, Britt crossed the pond and moved to England with her family at an early age. Six years later, she returned to the star-spangled United States only to turn right back around, and – you guessed it – head back to the U.K. for fish, chips and tabloids filled with the latest royal gossip. These days, Britt is back in the good old U.S. of A. …we think. Actually, we’re not quite sure. What we do know is that someone named Britt shows up at our office each day, so we’ll take her word for it.

Britt’s experience in market research, analysis, social media and operational reporting brings a unique dimension to Morgan & Co. account teams. Her primary role is to analyze consumer and market research to reveal patterns that brands can use to enhance their marketing efforts. Simultaneously, she works with client sales and conversion data to decipher trends in campaign performance and efficiencies, with the goal of pinpointing patterns that enhance media investment return.

She credits her work on the Operations team at AKQA, a digital advertising agency in London, for shaping her inspiration for analytics, relationship building and cultural influence. Britt then carried that momentum into the academic world by collecting and analyzing research, and creating literature review and methodology on market research and analytics content.

Britt earned an M.B.A. from Loyola University, New Orleans, a B.A. in International Business and Marketing from the European Business School of London, and spent a year abroad studying at the EDHEC Business School in Lille, France. A proud Viking (her father is Norwegian), her favorite outdoor activity is downhill skiing, and she can never grow tired of eating salmon. In fact, during her internship in Oslo, she once ate salmon for dinner for two consecutive weeks.

How to make the best Rekesmørbrød (Norwegian shrimp sandwich).

Specs

Favorite food:
Salmon

Favorite movie(s):
Pulp Fiction, Stepbrothers, Man on Fire

Favorite vacation:
Skiing in the French Alps with my family

Favorite TV show(s):
Chopped, The Office

First job:
Dog shelter assistant

Favorite Musician:
Prince

Favorite word/expression you use the most:
Cheeky – British slang for being a bit of an arse or fresh

Favorite Useful Website:
Mashable.com

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How to make the best Rekesmørbrød (Norwegian shrimp sandwich)

Norway is proud of its maritime heritage and growing up with a Norwegian father, I have been lucky enough to eat my fair share of shrimp sandwiches. This is a fresh and filling sandwich that is extremely versatile if you prefer other herbs or want to add some extra veggies like tomatoes or cucumber. This open-faced sandwich is also excellent with crab in place of shrimp.

Although it appears to be a simple task, it is recommended that this be eaten with a fork and knife!

 

Ingredients (one sandwich)

½ lb. of Coldwater shrimp, peeled and dried (Louisiana Shrimp is preferred)

One piece of pumpernickel or dense rye bread (toasted)

2-3 Tablespoons mayonnaise (don’t be shy here)

One hard-boiled egg (optional, but recommended)

Two tablespoons of fresh dill (chopped for garnish, dry dill will work too)

A tablespoon of parsley (chopped for garnish – optional)

One lemon (to squeeze and a couple of thinly sliced segments for garnish)

Salt and pepper to taste

Method:

Lightly toast the bread and slather on a nice coating of mayonnaise. Sprinkle with a bit of fresh chopped dill. Place a layer of sliced hard-boiled eggs on top, or you can leave to the side, quartered if preferred. Arrange shrimp neatly in stacked rows on top of toast. Squeeze a generous dose of lemon and add some very thinly sliced lemon, skin trimmed off. Add a couple dabs of mayonnaise to the top and garnish with fresh dill and parsley. Add salt and pepper to taste. Enjoy!

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