We are featured with the story of our founder Cecilie Dawes and the project of developing a small farm in the Telemark Norway. The story focus on how to "be well" by connecting to nature, through sensory experiencing and involvement.
We wanted to give the students the opportunity to get out and in touch with nature on a regular weekday, with the feeling of getting away and taking a break from everything, just enjoying nature and its peace and quiet.
From 31 May to 2 June, we invited people to be among the first to experience our new camp site in the lake Tokke in Drangedal Telemark.
People who know the garden in which their vegetables have grown and know that the garden is healthy will remember the beauty of the growing plants, perhaps in the dewy first light of morning when gardens are at their best.
It’s a paradox - the more time we spend in nature, the more we destroy it. Both through how we use it, what we wear and how we get there. Æra Strategic innovation invited Food Studio to meet, think and (re)act for a more sustainable future in the field of outdoor activites.
Many dinners have been paired with great beer and engaging conversations since two women in charge, Gitte Holmboe and Cecilie Dawes, met over the love for Norwegian mountains before the very first Food Studio event back in 2011. Around tables in Norway, Denmark and Japan - in woods and by lakes - it has all become sceneries to support inspiration, the birth of ideas and the co-operation to realize them. This summer, the table was set in the garden of Bøgedal in Vejle, Denmark.
Foraging doesn't only provide us with free nutrients - it can also completely revolutionize our relation to food, consumption and nature. Understanding and appreciating these subjects are becoming increasingly important for those of us living in cities. Food Studio was present at the very first edition of HEIM festival to talk about edible weeds and food philosophy.
Sankthans is the Norwegian tradition of gathering around a bonfire and celebrating solstice under the luminous sky.
This Get Away was our first in Sweden, and once again we teamed up with our friends in Nordic Ocean Watch. Once again we wanted to connect sea, land and woods, and we wanted to connect to the whole.
We were very excited about the event that marked the beginning of The Forgotten Skills of Cooking–series – four courses in February and April 2016 where we explore food that is "alive". Through fermentation techniques from all over the world, ancient old cultures that is still used and using less used parts of meat production and turning it into a nutrition bomb.