Food Studio / organic vegetables
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.
In November Food Studio held a workshop for the participants of Økologisk 3.0 - a congress dedicated to innovation and community development, as well as marking the 20th anniversary of the third International Symposium on Sustainable Agriculture and Rural Development that was held in Røros in 1994.