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.
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.
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.
“It’s fantastic that you come here, that you’re interested in seeing and learning. But,” Sidsel smiles and exclaims: “someone has to do this work every day. Who are they? And when will they come and do it?” We are gathered around the long wooden table in the wash house. Conversation is flowing, and the heat from the fireplace is melting our backs. Fresh baked bread from the oven, soup with freshly harvested vegetables, wine in our water glasses. It’s the day before the fall Get Away, and we, the Food Studio team, are at Hegli farm in Nannestad, a short hour from the capital city.
You know it is the month of August when the days are sunny and warm, but the nights remind us that it won’t be long till the leaves turn yellow and orange. This is the time to harvest the fresh, delicious vegetables the soil has produced over the summer. On our Summer Get Away, we travelled to Lislerud farm to do just that.
You know that Christmas song? The one where they sing about Christmas being the ”most wonderful time of the year”? Although Christmas has it perks, and can definitely offer some very cosy, wonderful moments, they got it wrong. The most wonderful time of year isn’t Christmas. It’s spring. It’s now.
In early April, I was invited to come to Awaji Island by one of my friends, Masayo Funakoshi, and set off the journey in a spur of the moment. Masayo is a chef, who makes people all over the world happy with her exquisite cuisine. She participated as food director in the Get Away project organized by Food Studio, held on this island. Setting off in a highway bus late at night from Tokyo, I crossed the Seto Inland Sea early the next morning.
In the spring of 2015, we travelled to Eidsvoll to pick, forage and enjoy the fresh greens together with foragers Nina Berge and Britt Kornum. Join us on our walk from the church of Eidsvoll to "Verdens Ende", the End of the World.
In the spring of 2015, Food Studio finally fulfilled a long time dream: to travel to Japan. Since the start of Food Studio, a lot of positive reactions came from this side of the world, and we were excited to meet everyone in person.
We spent the day at Eidsvoll during our Get Away Spring 2015, together with foragers Nina Berge and Britt Kornum. Have a look of the menu of the day, with small tastes of spring throughout the day and a simple menu celebrating the last winter vegetables and the arrival of spring greens.