Food Studio / Ancient grains
The Domestication of
— A Wild Grain
“Are you ready?” asks the artist, with a sculpture shaped like an animal head over her shoulders. “Yes. Let´s go, then”, replies the baker, carrying a backpack constructed from wood filled with seeds, sourdough bread and some naan. They are followed by four other “carriers of bread”, the artist group, Futurefarmers, and the baker, Emmanuel Rang. They start the walk from Losæter – an urban agricultural site in the middle of Oslo–to the peri-urban farm of Johan Swärd.
— At Losæter
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 Losæter.
— And ancient grains
— 5 Ancient grains
Food Studio's house chef, Magne Ilsaas, is sharing his recipes from the menu that was served on the evening of sourdough and ancient grains. The main theme in the menu was ancient grains, and as always- the best ingredients the season had to offer.