British-American writer Henry James once wrote “It takes an endless amount of history to make even a little tradition”. We have many food traditions in Norway that can prove this to be true. The small team of nerdy dairy enthusiast at Rørosmeieriet are working hard to preserve and take care of one of these treasures as they balance the fine line between tradition and innovation. From ancient knowledge, maybe a bit of luck and skillful handcraft, a strange milky brew from the past is giving us vital health and connection to our roots.
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.
Tavaha [ta-va,-ha-] means to take care of the ocean. The word is used to describe a culture where we are aware of and take care of the life surrounding us in the ocean when we use it. The ocean has always taken care of us, and we cannot live without it. It connects us. It connects the world.
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.
During Grüne Woche, The International Green Week, we moved our office to a nice, airy apartment in Berlin and to various cozy cafés in the grey city with a green vibe.