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â Offentlig kunnskapsutveksling
PĂ„ en varm, kanskje til og med usedvanlig varm, septemberdag i Oslo hadde Food Studio, Deichmanske bibliotek og Quo Vadis invitert til Nabolagsbord â en dag fylt med samtaler, omvisning, hĂžnsebesĂžk fra TĂžyentuppene og ansiktsmaling for barn â fĂžr det hele kulminerte i en middag laget pĂ„ lokale rĂ„varer fra hagen pĂ„ Schous plass og LosĂŠter.
Julemiddag pÄ biblioteket
â Et overskuddbord!
Siden julen 2009 har Charity of Food arrangert juleeventet âEn jul for alleâ i ulike format. Fra oppstarten har fokuset vĂŠrt pĂ„ Ă„ skape en magisk dag i fellesskapets navn â med korsang, underholdning og samtaler rundt et bord. Et gratis julebord for alle i byen. Initiativet kom fra Charity of Food i Sverige, og desember 2016 ble det fĂžrste norske arrangementet avholdt pĂ„ Schous bibliotek pĂ„ GrunerlĂžkka i Oslo. Fokuset for eventet var denne gangen rettet mot matsvinn.
Oslogryta
For meg, som kokk, er det et utrolig privilegium Ä kunne dra rundt i min egen by, plukke ferske grÞnnsaker opp av jorden, vaske de og deretter endre de til en varmende og deilig gryte. NÄr grÞnnsaker er sÄ gode som disse, rett fra nabolaget, skal man gjÞre minst mulig og la de skinne selv. - Gaute Vindegg
The Art
â of Belonging
Why is community important and why do humans seek it? What are we actually searching for in the meeting and melting with others and how does it relate to my personal evolution? If the evolution of this planet also is mirrored in the ways we relate, what lessons are waiting to be learned in terms of the way we build our communities? These questions have been echoing in my being this fall.
Walk along water
â Allemannsretten
By walking we ask questions By walking we make a path 7-9 of June Flatbread Society with Oslo Apiary invited to a three-day journey from LosĂŠter, Oslo, to the Henie Onstad Art Center, BĂŠrum. This walk connects these two sites via the coastline. At once a commons and a site of rapid enclosure, this coastline will be activated by a group of bodies as a means to keep it free and open and inline with Norwayâs, "all mans right to roam": allemannsretten.
Klimafestival pĂ„ biblioteket â Et overskuddbord!
SnĂžen hadde ikke ligget lenge pĂ„ fortauene, og bakken var glatt og minusgradene holdt seg stabilt. Utenfor Schous bibliotek pĂ„ GrĂŒnerlĂžkka knitret det ivrig fra bĂ„let og nysgjerrige forbipasserende satt seg ned pĂ„ benkene og fikk en varmende kopp med ingefĂŠrglĂžgg som fĂ„tt nytt liv. Det var tid for det Ă„rlige overskuddsbordet, et langbord dekket for alle byens innbyggere med maten man trodde ingen ville ha.
crEATive Ăstersund
â Creative Cities
"Legger siste hĂ„nden pĂ„ forberedelsene for torsdagen og MittUniversitetets Akademiska Högtid. Funderer mye pĂ„ hvordan man skaper smarte Ăžkosystemer. SĂ„ nĂ„s jeg av den glade nyheten: prosjektet UCCN2016 er nominert til Swedavias Exportpris pĂ„ Ă„rets Guldgalan. Jeg tenker stille at den stĂžrste gevinsten er uansett at FN-nettveket Creative Cities Network till slutt kom til Ăstersund."
Fia Gullikson / CEO Food In Action Company Group, Chef, International expert in crEATive Gastronomy
Kveldsmat
â New Nordic Cuisine
A wednesday in February. Forty fantastic food enthusiasts gathered in a photo studio at Lilleborg. By the entrance wooly warm socks and Hokkaido soup awaits this evenings guests. Chairs lined up in front of the stage, chit chats by the soup, the chefs busy; preparing, tasting, adding, stirring. Inspiring lectures, listening, learning. Outdoors: Snow. The cold. Indoors: Warmth. Laughter, cooled cider straight from the pile of snow outside.
Kveldsmat
â New Nordic Cuisine
A Wednesday in February. Forty fantastic food enthusiasts gathered in a photo studio at Lilleborg.
A New Food Future
â EAT Forum
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.
Sumi and Shu
â By Yuri Shimojo
When I was a child, the act of painting or drawing was always the way of communication. It was also my only weapon which can protect my own realm, and make the realm visible with my own hand. When I work on illustrations, I always keep this in mind. On our latest journey to Japan we were lucky to work with Yuri in Osaka. Inspired by her work we wanted to share her story with you here.
Up Norway
â At LosĂŠter
In October, Up Norway celebrated its 1st anniversary. Food Studio together with baker Emmanuel Rang were invited to host the celebration, and the chosen location was LosĂŠter.
MAD 4
â What's Cooking?
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?»
Wild Plants
â As Food And Medicine
My love for wild plants as food and medicine started when I worked as a budeie, or a milk maid, at a sĂŠter (summer pasture) in Hemsedal in the middle of the mountains. There I stayed in a small cabin without any electricity, water or toilet. I would wake up early in the mornings to milk the cows with the owner. We would make heavy cream and sour cream with a hand-powered milk separator and we would repeat the process after dinner.
Favorite stop
â Bakeriet i Lom
Food studio loves road trips. Most of all we love the stops along the way. The bakery âBakeriet i Lomâ is one of those places. It's a real gem. The bakery is located in the small mountain village Lom, a few hoursâ drive from Oslo, not far from the national park Jotunheimen. The man behind it, Morten Schakenda, has been a great inspiration for Food Studio.
The Vidar Clinic
â A Place to Nurture and Heal
Try and ask any child to come along with you to a hospital. Youâd probably find that most would dread it â the grey corridors, the sterile environment, âŻthe chemical smells, the absence of life. Hospitals are usually not a place you come to be invigorated, but, rather, a place to be avoided at all costs. So, let's then picture an ideal hospital ... a place dedicated to promoting life, beauty and health on all levels.
On Silence
â Being Aware
Can silence be a superpower? What is the potential of slowing it all down and diving into the practice of listening? Poet and researcher Olga Lehmann has studied what silence can do to us, our multi-layered health and everyday wellbeing.
Svasthya
â What Is Health?
According to Ayurveda â the worldâs oldest, uninterrupted system of medicine â svastha is the healthy, living individual â one who is embodying svasthya. And according to the Charaka Samhita, one of Ayurvedaâs foundational, extant compendiums, âAn individual is the epitome of the universe, as all the material and spiritual phenomena of the universe are present in the individual, and all those present in the individual are also contained in the universe.
Sourdough
â And ancient grains
An evening in April Food Studio arranged a tribute evening to the old-fashioned baking traditions that in the 90's were on their way off breakfast tables across Norway. Now, this traditional craft is on itÂŽs way back, with growing interest amongst hobby bakers, professionals, food bloggers and other baking devotees.
MaaelstrĂžm
â Food x Music
The association between music festivals and food is not, typically, a happy one. While the bands may be world-class the food, sadly, is often not. No, festivals are for listening to live music at ear-shredding volumes, and if you want gourmet grub then go to a restaurant. But what if the restaurant, a Michelin-starred one at that, came to the festival?
Gippsland
â The Circle Farm
Food Studio teams up with some young Aussies, just outside of Melbourne, who are reshaping the identity of their farming community. A sunny Sunday morning stroll isnât ordinarily the scene to have your preconceptions on food production and farming substantially challenged. Especially given the degree of familiarity you carry when youâre walking through the town that nurtured your youth. But this, the first âHarvest Walk & Picnicâ, a collaboration between The Circle Farm, Baw Baw Food Hub and Food Studio, was far from your typical wander about Warragul.
Get Away â TrĂžndelag 6.juni
Med et bugnende matfat av ville og dyrka rÄvarer rundt oss skal vi denne dagen hÞste, tilberede og nyte et mÄltid sammen. Vi skal bruke alle sansene - lytte, lukte, kjenne og smake. Du vil mÞte andre med interesse for mat og naturnÊr livsstil, og komme hjem med senket puls, ny kunnskap og full av inspirasjon! Det vil vÊre mulig Ä overnatte i eget telt eller hengekÞye, eller et glamping-telt som stÄr pÄ VenÄsen.
LosĂŠtermiddag
â ĂKOUKA i Oslo
Bakelauget pÄ LosÊter satte brÞddeig kvelden fÞr, og har brukt dagen til Ä fyre opp i bakeovnen, slik at vi alle kan nyte nybakt brÞd til mÄltidet. Jentene fra JobbUng LÞkka har lÊrt seg Ä lage chapatti, som de nÄ steker pÄ den vedfyrte takken inne i bakehuset.
Nordic Satya Retreat
â Voss, Norway
The Norwegian mountains realms painted the backdrop for an exploration into the worldâs oldest, unbroken traditions of self-healing and spiritual awakening.
Community Brunch
We want to invite you to a "Community Brunch" on a seasonal basis gathering 4 times a year. Intended as a low-threshold meeting place where you can come alone, with a colleague, customer, or an old friend you haven't seen for a long time. Quote by: Laurie Colwin
The final feast
â Green Capital
2019 was the year Oslo was awarded the status of European Green Capital. 675 environment-related events around Oslo's streets, buildings and nature. In December, the stage was set for the final feast, and the Food Studio provided guidance on the menu and décor. A mix of local residents, politicians and organizers poured into the main entrance to City Hall on December 16.
VĂ„ronn
â At Hegli
We are a collective of people who are establishing a CSA (community shared agriculture) at Hegli farm in Nannestad. We are aiming to be as self sustained as possible and to share the knowledge of conserving and culturing from field to table on our way. We invite you to be a part of this by becoming a share holder, by contributing to the work and seminars in the garden, participate at the community dinners or just by sharing the word.
Nordic AyurvedaÂ
â Our Modern Bio-Rhythm
In the search for solutions that recognize the interconnectedness of root causes, my pilgrimage led me to the Ayurvedic system of healing. Can the legacy of Eastern medicine traditions contribute to our quest towards restoring balance and reviving our connection to nature?
People, Seeds
â Belonging Together
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.
BĂžgedal Bryghus
â GodtĂžl & Traditions
BĂžgedal Bryghus, a small craft brewery located in Jylland in Denmark, delivers beer for a number of acclaimed restaurants, including Noma and Aamanns in Copenhagen, as well as Maaemo in Oslo. Their beers are especially celebrated for the full-bodied malt flavor, the result of an old traditional brewing method making the so-called âGodtĂžlâ, directly translated good beer. And good beer it certainly is.
Ideas that are
â Worth spreading
On Wednesday October 24th, Oslo hosted its second TEDx event. Food Studio, with the help of some friends, were there to provide good refreshments to the almost 400 attendees during the breaks.
An Introduction to
â Nordic Brewing
Scandinavia used to have a rich tradition of brewing beer stretching back hundreds of years. However, over the last few decades this skill seemed to have fallen out of favour. Recently, however, this forgotten art of craft beer-making has been resurrected by small-scale breweries across Scandinavia to great success. Here, Food Studio takes a look at what makes the Nordic approach to brewing beer so special.
Mussels with Birch Sap Aspic
For the spring seasonâs event, Food Studio gathered guests on an island in the Oslo Fjord for full day of foraging, fishing and fun. The catch of the day was put together by chef Magnus Morveto, together with Food Studio's own chefs, to create an intriguing menu, full of natureâs own surprises.
Get Away Spring
â By the Shore
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.
Kutt Matsvinn
â Festival
Det kastes mat for mange milliarder kroner per Ă„r i Norge. Det er ikke bĂŠrekraftig, verken for lĂžnnsomhet, miljĂž eller av etiske Ă„rsaker. Norsk serveringsbransje er enig om Ă„ redusere matsvinnet med 20 prosent innen 2020.
Hegli SjĂžlbergingsbruk
â Community Shared Agriculture
VerĂ°r
â Stille NĂŠring
Lilleborg
â Kveldsmat
Chef Stina Vaa Rom with her helpful assistant Lise, have shared the recipes for the wonderful new Nordic cuisine dinner they served for the event on the 8th of February. Stina represents the kitchen of Den Andre Cafeen («the other cafe») which serves a wonderful seasonal organic menu from Tuesdays to Saturdays.
Photos: Jim Hensley
Cocktail Culture
â On the rise in Oslo
We invited a few local cocktail bartenders to show us their take on Nordic flavours. With a bag full of Norwegian booze, dried lavender, local coffee, seabuckthorn and more, we met up with Anders Bakke from Oslo Cocktail Conference at Fuglen's offices to give these babies a try.
Foraging salad
This year saw Grafill host its 20th annual Visuelt conference for participants in the creative industry, and Food Studio was tasked with providing the food concept for the entire event. Making sure over 400 conference goers were kept fed and watered with healthy, natural food is no small feat, so we were delighted to be working with Magnus Morveto and his team at Kantina Westerdals. Here are some of their recipes.
Visuelt
â Feeding creatives
At this year's two-day Visuelt conference, the largest gathering of participants in the creative industry, the Food Studio team was challenged to come up with the food concept for over 400 delegates.
Marimekko
â Weather Diary
This autumn saw the launch of Marimekko's new Weather Diary collection. The Finnish textile and clothing design house has created a new interior decoration collection inspired by seasonal weather patterns, as well as the palate of colours a Nordic autumn brings. Food Studio was tasked with creating a food concept for the collection's Norwegian launch.
Forgotten Skills
â of Carpentry
For us this is a process to both honor the tradition and the wisdom of the old mindset and handcraft, but at the same time find ways that fits the society we live in today, our tools of innovation and our way of living.
An Empathic Witness
â Jannik Abel
"Norway violates the human rights of indigenous people. I feel it deep down in my spine. In November I went to Fosen and photographed and filmed the facts. I stood close and witnessed what the landscape looked like. I was there for two days before I was unable to stay there any longer. It was too painful. The wind turbines on Fosen must be demolished, and the land returned to the Fosen Sami" - Jannik Abel.
The art of
â Gathering
This year has been all about finding new ways to share our knowledge. One of the projects we have been working on is the e-bok Gathering together with Nordic Roots. Nordic Roots is a deeper, slower «time pocket» for the sharing knowledge, wisdom, and creativity from people who easily see the many opportunities to live a life more aligned with themselves and nature, both in their business and in their private life.
Fremja
â on the Art of Care
Fremja is a new social therapeutic initiative in Norway for youths and grown-ups that for different reasons need adapted work or living situations. Frode Wendelboe is one of the founders and calls himself an artist of care. We had a talk about the need to merge ecological and social work and why the solutions are interdependent.
Our Fertility
â Being Aware of Our Cycles
Siri Kalla is the first certified Fertility Awareness educator in Norway and founder of Our Fertility, a platform for sharing knowledge about holistic reproductive health and the female body. In this interview she tells us why the method of Fertility Awareness can help you gain profound knowledge about your body and self, and how creating an inner sustainable health directly âŻrelates to sustainability on a macro level.âŻ
Nordgard Aukrust
âAutumnal Days
October 2011 we visited Nordgard Aukrust Farm in Lom. The invitation to experience the offerings of autumn, as well as a cooking course with Maaemosâ Esben Holmboe Bang tempted Food Studio to Nordgard Aukrust Farm during the past harvest season.
Get Away – Sandspollen
The Last Supper
â Daisuke Yoshimoto
Food Studio together with chef Magnus Morveto from Food Evolution had the privilege of hosting a dinner and performance with the 76 year old butoh dancer Daisuke Yoshimoto on his last international tour. The location of â The Last Supperâ was in the bakehouse and the beautiful surroundings at LosĂŠter.