MAD is sharpening the knives, mobilizing chefs from all over the world to use their powers both inside and outside the kitchen. Fighting for social sustainibility, a better distribution of resources and a change in the economical structure. At the 4th MAD symphosium in Copenhagen, the pot was boiling around some very important questions; «What's Cooking? What's Changing? What's Not Working?»
Winter is a difficult season for finding food. Still, it gives you a few advantages – things are easier to preserve, for instance. And if you work hard enough, you might just find enough for a hearty meal deep within the snowy woods.
This fall a truly remarkable collaboration was started within the realm of conscious food production and consumption. The innovation project TRIPPEL, a program for social intervention and green growth, gathers roughly 15 private, public and volunteer key players from TINE, Lerøy and Nordic Choice Hotels, in addition to SiO Foodservice amongst others. The aim is to research new valuable solutions for sustainable food.
Thomas Harttung, the man Time magazine calls a hero of the environment, presents a few ideas for how cooks can help improve our food systems at MAD 2015.
On October 11th, Food Studio joined forces with Growlab Oslo to host a dinner on behalf of Kinfolk. The theme of the evening was A Messy Meal: Embracing Wabi-sabi in the Everyday. It was not hard to find the right place for the Kinfolk dinner. Food Studio’s recent location is one of the quirkiest places in central Oslo. A derelict factory building where the city’s deranged and destitute used to work. The spacious halls and narrow corridors still tell their tale.
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 de Belleville for a herbology workshop, before sitting down and enjoy a picknick with fresh vegetables from the market.
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 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.
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 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.