Food Studio / losæter
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.
Thanks to everyone who came to our Community Brunch at Losæter last Thursday. We are so grateful to get to create in such a beautiful space with so many layers of love, knowledge and care. It was extra lovely to host both old forces, with the first city farmer Andreas Capjon, and the new driving force behind the Wednesday "dugnad" meal, chef Fanny Buffetto, around the same table.
This recipe was developed by Valeryia Stsepantsova with help from her partner Mikael Hoa Nguyen, who currently works as a manager at Åpent Bakeri in Oslo. She is passionately working towards creating a sustainable future by bringing innovative ideas to life in the food industry. Born in Belarus, she also offers consulting by request.
Field notes from the process with us in Food Studio & Future Library. It has been a long time since I have felt that I could say "we" in Food Studio. There have been many years where I have steered the ship alone, cut costs down to a minimum and only said yes to commissions I knew I could deliver on my own.
What do we need to create a good environment for collaboration? One of the most essential needs we have is to feel safe, and removing the day to day factors of stress and replacing them with something else, might be a good step. We think right now simply time and space to just be together, to tune into our senses and each other, is what we need. Even in the work universe!
We have always believed that the best way to learn is by experiencing. That´s why we took a day out in the field, to experience the circle from field to fork, from grain to bread and from food waste to soil.
Visitors to the urban agricultural collective Losæter in Oslo are guaranteed to have a special experience. You´ll meet farmers with deep roots to the land working with soilless city dwellers, artists connecting with chefs and children experience food made from freshly picked vegetables. Losæter is where the diversity of ecology and culture come together in the heart of old Oslo.
We believe that we all need to be ambassadors of food empathy if we are going to change the food system and the challenges we are facing today. By Food Empathy we mean the essential understanding of what food is, where it comes from and the journey it has undertaken, the resources spent from sun, soil and grass, how it enriches not just our souls, but how our bodies are made and nourished and how it finally returns to nature when we throw it away or digest it. In short, an understanding of the great wheel of sustenance and how it comes full circle.
WWOOF is a worldwide movement bringing people to a more sustainable way of life. By linking volunteers with organic farmers and growers to promote cultural and educational experiences based on trust and non-monetary exchange, thereby helping to build a sustainable, global community. This summer Linda Bovo and her friend Davide Carminati joined our first season at Vefall Neset farm in Drangedal as Wwoffers.
Denne sommeren var vi så heldige å huse Astrid S på Losæter og servere "jord til bord" pizza for henne og noen veldig heldige utvalgte fans.