Bakelauget på Losæter satte brøddeig kvelden før, og har brukt dagen til å fyre opp i bakeovnen, slik at vi alle kan nyte nybakt brød til måltidet. Jentene fra JobbUng Løkka har lært seg å lage chapatti, som de nå steker på den vedfyrte takken inne i bakehuset.
Further On… to Land is the culmination of ten years work on a public art project in Bjørvika by international art collective Futurefarmers and the beginning of a three-year pilgrimage by Oslo-based baker, Emmanuel Rang. A small group of determined walkers started from Losæter during ØKOUKA, walked along the Norwegian Pilgrimage route to Brandbu and the farm of Johan Swärd.
On the beautiful and warm Ascension day in the beginning of May the Norwegian Goethe Institute invited for a meal a little out of the ordinary - a cultural meeting between various participants of the FREIRAUM project, joining together around a long table on the occasion of the Milano delegation visiting the city. "Freiraum" is a common project of the Goethe-Instituts in Europe, in cooperation with 53 actors from culture, science and civil society. Until March 2019, around 40 European cities are exploring the issue: What is freedom in Europe to day? Where is it endangered? How do we strengthen it?
In October, Up Norway celebrated its 1st anniversary. Food Studio together with baker Emmanuel Rang were invited to host the celebration, and the chosen location was Losæter.
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.
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.
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.
Cock-a-doodle-doo! The rooster Tor-Ild calls early in the morning Saturday, June 13th. During the summer, this usually happens twice: first, around five as the sun starts to warm up the hen house and then around 7:30, when it is time to wake. I peek out the window and see the green leaves on the trees move gently. The weather is nice, a few scattered clouds and some glints of sunlight. The air is clear and filled with the scents of early summer: shots of spruce, lilac, grass, forget-me-not, manure, lily of the valley, birch, roses, pine, lichen, timo- thy, and soil; the sun-heated fur of horses and dogs.