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In early April, I was invited to come to Awaji Island by one of my friends, Masayo Funakoshi, and set off the journey in a spur of the moment. Masayo is a chef, who makes people all over the world happy with her exquisite cuisine. She participated as food director in the Get Away project organized by Food Studio, held on this island. Setting off in a highway bus late at night from Tokyo, I crossed the Seto Inland Sea early the next morning.

It is the first weekend since the official beginning of spring in Japan, and for the local Tokyo habitant it means one thing: the season of the cherry blossom has finally arrived. Gone are the cold winter days and the short afternoons. Everybody is eager to stretch their legs and look for the best spots in town to witness the marvelous sakura trees come to life again. Along the Meguro River, the sakuras cover the river in white and pink, and a multitude of locals and surprised tourists walk through tunnels of sakura flowers.

2nd of February we gather a group of collaborators, friends and new acquaintances in Kødbyen, Copenhagen, for a night of exploring, conversation and dining. Gitte Holmboe of Bøgedal Bryghus and chef Thomas Randsøe, along with Anne Lunell and Charles Nystrand from Koppi, made sure we ate and drank well. The guest of honor this night was Stéphane Meyer and Lise Kvan, from the Jura region of France and Paris respectively.

Upcoming events

Flatbread Society
— Soil Procession

Farmers will gather at the edge of the city joined by city dwellers and invited artist groups to process their soil; tractors, horse and wagon, wheelbarrows, boats and backpacks, bikes will emerge as Soil Procession.

Get Away
— Summer

Get Away
— Autumn

Food Studio
— Gift Card

Food Studio 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. If you know someone special who would enjoy this, you can give them a beautifully wrapped gift card for a Food Studio experience.

Past events

Recipes

Films

Bøgedal
— An Artisan Tradition

Play video

Get Away
— A taste of honey

Play video

The Spirit of the Sea
— A Kinfolk Gathering

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Get Away
— By the Seaside

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About

Philosophy

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
— About

Food Studio wishes to change todays food system to a more sustainable network in the near future. 4 times a year, we organise a seasonal workshop and dinner in the natural surroundings of Oslo called Get Away. Other activities range from Get Away collaborations with other likeminded individuals and projects all over the world, to seminars and field trips for larger organisations in Norway to help them make a change.

Food Studio
— Get Away

We believe that learning comes easy with first hand experience. We therefore invite you to pack your backpack and join us for a seasonal workshop and dinner where you are a part of harvesting, foraging and making dinner. We collaborate closely with knowledgeable people ranging from foragers to farmers to challenge the daily way we think about and work with food, and to open up for new ideas and solutions for future food.

Food Studio
— Gift Card

Food Studio 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. If you know someone special who would enjoy this, you can give them a beautifully wrapped gift card for a Food Studio experience.

Food Studio –
Community network

Britt Kornum

Forager Food Studio /
Interior Architect ZINC
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Eva De Moor

Community Director Food Studio /
Interior Architect Eriksen Skajaa
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Jan Svartsund

Forager and collector /
Partner Brandl
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Food Studio –
Research and advising

Cecilie Dawes

Founder Food Studio /
Sustainable development
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Magne Ilsaas

House Chef Food Studio /
CEO Dekode
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Runa Klock

Concept Developer Food Studio /
Industrial designer
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Food Studio –
Visual communication

Kristian Paulsen

Filmproducer Food Studio /
Founder Fagprat
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Oda Marøy

Project manager Food Studio /
Communication Skagstind
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Svein Kjøde

Photographer Food Studio /
Lead Designer Design Without Borders
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