Food Studio / Future Farmers
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.
Grinding grains to make bread is not exactly our latest asset: groundstones have been found in the Australian region of New South Wales some 30,000 years ago, which makes aboriginal people the first to realize that mixing and baking ground cereals and water results in something not only edible, but also pretty tasty! Flatbreads are human's best friends. They were a way to preserve any kind of grain or cereal gathered in the wild or cultivated, and are now proud ambassadors to their cultures of origin. Lefse, lavosh, tortilla, arepa, injeera, chapati, pita, naan, roti, knekkebrød, pane carasau... so many different names, so few ingredients going into this staple food.