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On a sunny autumn day we take the bus to Frognerkilen and walk up to Bygdø Kongsgård, up the gravel road, to find ourselves surrounded by fields and forests just a few stops away from the city. All around us are the intense colours of autumn, and the sun is casting a warm, yellow hue. It is the last day of ØKOUKA, and for the third time we celebrate the week with a feast at Bygdø Kongsgård.

Cock-a-doodle-doo! The rooster Tor-Ild calls early in the morning Saturday, June 13th. During the summer, this usually happens twice: first, around five as the sun starts to warm up the hen house and then around 7:30, when it is time to wake. I peek out the window and see the green leaves on the trees move gently. The weather is nice, a few scattered clouds and some glints of sunlight. The air is clear and filled with the scents of early summer: shots of spruce, lilac, grass, forget-me-not, manure, lily of the valley, birch, roses, pine, lichen, timo- thy, and soil; the sun-heated fur of horses and dogs.

If you are a teenager in Nannestad you are actually pretty lucky. For the past seventeen years Sidsel S. Sandberg (73) has invited the pupils of Nannestad Secondary School home to her organic farm. They work, build muscles, get fresh air and connect with animals, plants and the soil. It is a perfect way of learning by doing, and to be honest, it is something that all children should be allowed to experience.

Summer had dowsed the Grown & Gathered patch with light, delivering lush and abundant life. Plentiful pumpkins and zucchinis cascade sideways, while giant sunflowers and corn stand tall, stretching for the sun. Now into autumn, the garden is still blooming, with late-starters finally deciding to show their true potential, and the summer crops continuing to relish the warm days.

Upcoming events

Cooking classes
— Forgotten skills

Our bodies are not just our own, they are also the homes of a vast number of micro-organisms, and together with our own immune system they work to keep us healthy and strong - mostly based in our intestines. But the good bacteria in our gut needs help to prosper - and this is where fermentation can play a major part in our daily lives - just like it used to do, and has done, in nearly every human culture for thousands of years. Join us on a journey into the hidden and forgotten world of cooking. All classes will be held in Norwegian.

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

Rebuilding Relation
— With the Grain

Play video

Journeys of Cooking
— Masayo Funakoshi

Play video

Bøgedal
— An Artisan Tradition

Play video

Get Away
— A taste of honey

Play video

About

Philosophy

With good and honest food we mean food that both tastes good, has a positive impact on our health, food that is responsibly produced, food that is 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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