Summer 2017 Food Studio tested a new concept and invited Pecha Kucha for exploring and foraging by the Akerselva river, and making a community dinner at Losæter.
Tavaha [ta-va,-ha-] means to take care of the ocean. The word is used to describe a culture where we are aware of and take care of the life surrounding us in the ocean when we use it. The ocean has always taken care of us, and we cannot live without it. It connects us. It connects the world.
In between green fields and the windy country roads of Vejle, lies Bøgedal Brewery. Gitte and Casper's love for the farm, barley, and animals, have resulted in a deep-rooted alchemy between the place, its people and its natural elements.
This March we paid a visit to Bøgedal Bryghus in Vejle, Denmark to visit the mastermind brewer couple Gitte Holmboe and Casper Vorting. Their use of traditional brewing methods as well as ancient grain types result in some of the most interesting beers around.
When doing a workshop for the students in clinical nutrition at the VIA University College in Århus, we posed the question: "How can design and the social act of a meal affect the lack of appetite?"
The instructions in the email were intriguingly vague. "Take the subway at 18:06 from Oslo Central Station all the way to Voksenkollen" – some twenty stops and 500 vertical metres away, and roughly where the compact urban-ness of Oslo gives way to the vast expanse of wooded hills that is Oslomarka.
Bøgedal 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 “Godtøl”, directly translated good beer. And good beer it certainly is.