Food Studio / Food Studio
Today started with a meeting being cancelled, which created a bit of free time in my day, and instead of rushing off, I found a spot in the sun on a bench on the way back from nursery and listened to a podcast.
This Thursday, we are once again inviting everyone to gather around the long table at Losæter. This time, to honour everyone who, in their own way, has left their mark—big or small—on the co-creation of this place, which has evolved into so much more than just a location. It feels a bit as if the grassroots installed a magnet that pulls right at the hearts of those who truly care, are curious, and wish to understand, and that this force doesn't let go easily.
At this very moment, I am sitting in a packed café, while outside it is pouring down. The summer holidays were suddenly over; emails have started ticking in, and tasks suddenly have a deadline approaching. This summer, I have truly unplugged, given myself a proper break from everything, limited input and noise like news, social media, and mobile scrolling. We have worked both physically with restoration, carpentry and painting, made beds, and communicated with guests. But I have been very selective about what kind of input I wanted to take in.
This year started out quite different than we had first imagined. We had just piloted a new winter wilderness experience, made a beautiful catalogue on what we wanted to offer and the day after it was ready to be published, we got news of the national lockdown. For us, this was a big lesson on letting go, on slowing down and listening.
What does future food look like? Oslo Innovation Week and Food Studio invited guests to share a meal served by Food Evolution in the bakehouse at Losæter on 26.september.
This Autumn we escaped the city to visit Sidsel at Hegli Farm. We spent the afternoon harvesting vegetables, pickling green tomatoes, baking bread and making dinner, while talking about the future of the life at the farm.
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.
A wide range of wild plants are edible. Many of these plants can be found in cities.
On a warm Thursday evening in May, Prindseloftet coworking space was finally ready for a well-deserved housewarming out of the ordinary.
During Grüne Woche, The International Green Week, we moved our office to a nice, airy apartment in Berlin and to various cozy cafés in the grey city with a green vibe.