After a long, hot summer, the woods are changing and preparing for autumn. The change can be felt in the air, which is now filled with the smells of berries, herbs and fungus. It is the time just before harvest, and the time when the cattle come back from summer dairy. It is the warmest month of the year, when the fish seek to the deepest part of the lakes to cool off. The dense forest is moist, hot and mystically dark – intensively yielding its last produce before the inset of autumn.
This summer, Food Studio crossed the sea to bring a Nordic Get Away experience to the french capital. We spent an evening biking through Paris, visiting Holybelly and Parc du Bellevue for a herbology workshop, before sitting down and enjoy a picknick with fresh vegetables from the market.
We waste food enough to feed one billion people, yet growing your own carrots can get you in jail. The very first EAT Food Forum in Stockholm this spring gave us some spicy mouthfuls.
On Norway’s 200th National Day, May 17th, 2014, we hosted a dinner on behalf of Kinfolk. The theme of the evening was l'ésprit de la mer – the spirit of the sea– so we headed out to an island in the Oslo Fjord, while other sea inspired Kinfolk dinners were going on in many different corners of the world.
Our new series of seasonal getaways all started with a magnificent spring day by the fjords of Oslo. We explored the natural delicacies the sea had to offer - oysters, cockles, mussels and all sorts of wild growths that we could pick in the surrounding hills and forests, turning it into a meal together at the end of the eve.
This March we paid a visit to Bøgedal Bryghus in Vejle, Denmark to visit the mastermind brewer couple Gitte Holmboe and Casper Vorting. Their use of traditional brewing methods as well as ancient grain types result in some of the most interesting beers around.
When doing a workshop for the students in clinical nutrition at the VIA University College in Århus, we posed the question: "How can design and the social act of a meal affect the lack of appetite?"
In collaboration with the organic week of Oslo ØKOUKA we will spent our next Get Away in Oslo, experiencing a different side of it by looking into the handcraft of bees, beer and bread.
With good and honest food we mean food that both tastes good, has a positive impact on our health, food that´s responsibly produced, food that´s a result of plants and animals being treated well, and food that inspires us!
Food Studio wishes to invite food enthusiasts to Table Talks, a place to meet new acquaintances, share culinary experiences and enjoy the wonders of good and honest food. Ranging from themes as the New Nordic Cuisine, sourdough and street food to BBQ chef challenges and edible weeds, Table Talks aims to serve you a taste of both knowledge and new inspiring flavours! Find more information about upcoming events and booking here.
Food Studio Workshop offers different courses and creative sessions, all related to topics within the world of gastronomy. Food Studio Workshop collaborates closely with knowledgeable chefs, researchers and producers to challenge the daily way we think about and work with food, and to open up for new ideas and solutions for future food. Find more information about upcoming workshops and booking here.
Food Lab is where good food meets good ideas. Where food is more than just something you eat. A place where food becomes conceptualized through physical and mental experiments. A memory. An experience. An object of theory. Art. Politics. Social interference. Cultural inheritance. An idea. Whether working with independent individuals or established actors Food Lab wishes to challenge the idea of food as just food.