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â The organic week of Oslo
Community table – Hoddevika
Rebuilding Relation
â With the Grain
Copenhagen
â Invited by Bøgedal
2nd of February we gather a group of collaborators, friends and new acquaintances in Kødbyen, Copenhagen, for a night of exploring, conversation and dining. Gitte Holmboe of Bøgedal Bryghus and chef Thomas Randsøe, along with Anne Lunell and Charles Nystrand from Koppi, made sure we ate and drank well. The guest of honor this night was StÊphane Meyer and Lise Kvan, from the Jura region of France and Paris respectively.
Tomorrow's Food
â A Guide for Cooks
Thomas Harttung, the man Time magazine calls a hero of the environment, presents a few ideas for how cooks can help improve our food systems at MAD 2015.
ĂKOUKA
â LĂĽvefesten
To celebrate the end of ĂKOUKA 2014, everyone was invited for a final feast at Bygdøy. ĂKOUKA, the ecological week in Oslo, was filled with workshops, lectures and meetings between city dwellers and farmers. Bygdøy KongsgĂĽrd and the community gardens at Hengsengen are one of the finest examples in Oslo where these two worlds meet.
Get Away
â A taste of honey
Get Away Autumn
â Bread, Bees, Beer
This autumn we explored Oslo in a different way: an urban Get Away in collaboration with ĂKOUKA. We spent out afternoon in Stensparken in the middle of the city, where BYBI, the urban beekeepers of Oslo, take care of two bee hives.
The Spirit of the Sea
â A Kinfolk Gathering
On Norwayâs 200th National Day, May 17th, 2014, we hosted a dinner on behalf of Kinfolk. The theme of the evening was l'ĂŠsprit de la mer â the spirit of the seaâ so we headed out to an island in the Oslo Fjord, while other sea inspired Kinfolk dinners were going on in many different corners of the world.
Sharing
â The Secret Gardens
ÂŤÂ Where you tend a rose my lad, a thistle cannot grow.  Francis Hodgson Burnett. To awaken your imagination, Iâll begin this piece with a brief recount of the story of âMary Mary Quite Contraryâ in Burnettâs 1911 childrenâs classic The Secret Garden. The protagonist, Mary Lennox, is a sickly, ill-tempered young orphan who is sent to the Yorkshire countryside to live with her estranged uncle, Master Craven, a reclusive hunchback who is paralyzed by grief after the loss of his wife.
Virgernes – Community Shared Agriculture
Procession
â Open Akker
The 26 of October we were invited to join the procession for a new pasant movement "Open Akker" with Future Farmers in Brussels. We stepped out from your landscape. The millers, the bee keepers, the sowers, the horses, the gardeners, the wood cutters, the harvesters, the bakers and the magicians. Not one of us has forgotten you! We continue to exist with the gesture you gave us in the Pajottenland. We tell you with a wink that you might once have understood us, but now we live among new tricks.
ĂKOUKA
âLosĂŚter Feast
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.
Oslo´s City Farmer – Bybonden
PĂĽ Schous â Fra GrĂĽ Betong til Grønn Oase
ĂKOSLO
â An organic week
ĂKOSLO week recently took place from 14th to the 20th of October. Food studio participated in this inspiring experience and project that showed that Oslo has a lot more to offer concerning organic food culture.
Dining in the dark
â Four photographers
When creative worlds collide, magic happens. Pudder Agency collaborated with Food Studio on the launch of a new branch representing four photographers, creating three different spaces referencing to the world of photography - the Lightroom, Darkroom and Outback.
Bøgedal Bryghus
â Visit the brewery
This March we paid a visit to Bøgedal Bryghus in Vejle, Denmark to visit the mastermind brewer couple Gitte Holmboe and Casper Vorting. Their use of traditional brewing methods as well as ancient grain types result in some of the most interesting beers around.
Breakfast, Forsmak
â Vulkan Mathall
Food Studio got up at 5 a.m. to spread and pack 2000 sandwiches, serving up a tasty, organic and free breakfast to Oslos' early birds, together with Trøbbelskyter and Mathallen Vulkan! Food Studios goal was to challenge the government's requirement of 15% of all food turnover in 2020 being organic. Food Studio went for 50%.
Photos: Christoffer Johannesen
Berit Swensen
âResearcher VitalAnalyse
Berit Swensen
â VitalAnalyse
The birds and the bees, farmers and business. Why viable agriculture is important for soil, society and you. Never in history have so few produced so much. Successful streamlining you may think? But what effect does this have on our food? And what is in our food, actually? What do we really know about the complex context in which our food grows?
Kolonihagen
â Jon-Frede Engdahl
"With these kinds of projects one must be surrounded by passionate souls, by people that love what they do and what they stand for." Jon-Frede Engdahl reaches out his hand and offers a good cup of coffee. Itâs easy to talk with him about raw materials, market shares, possibilities, ecology and idealism. One story leads to another and, before you know it, itâs lunchtime and the restaurant is suddenly filled with hungry women and young mothers on maternity leave.
Musical Tastes
â Maaelstrøm
Picture the scene: you lift your spoon ready to dive into the soft folds of an exquisitely light soufflĂŠ. A song comes on over the radio, but which one? What combination of frequencies, rhythms and musical intervals could best enhance, or even transform, the experience of eating this airy treat? Perhaps a thundering baritone bass line would be too cumbersome, but what of a delicate and dreamy aria? Does sound in fact have a taste?
Taste
â Food Studio Teaser
Ramme gaard
â Munch and Food
Flo & FjĂŚre
â A Day by the Sea
Breakfast at Forsmak 2012
Maaelstrøm
â At the Ăya Festival
The Social Act
â Cocktail Party
Smaken av Ă lesund
Rebel Dining
â Nordic Vorspiel
Sourdough
âAnd Ancient Grains
Songs from the woods
â 20.07.12
Let me bring you songs from the wood To make you feel much better than you could know Dust you down from tip to toe Show you how the garden grows Hold you steady as you go
The taste of Ă
lesund
â A local duty
In every town, village and country there is an important role played by farmers, chefs and consumers. Every part is as important as the other. They cannot survive by themselves. In Ă lesund, a small west coast city in Norway, thereâs about 120 small producers scattered around small islands, narrow valleys, and in the countryside.
Nordmarka
â Inn i granskauen
For this event Food Studio played host to the remarkable Danish craft brewery Bøgedal, located some 200km to the west of Copenhagen. Gitte Holmboe made the journey over from Denmark to personally present each of the beers she would be serving and she was joined by chef Thomas Randsøe, who had put together a five course seafood menu that would best showcase Bøgedal's beers.
Meet Max Hansen
â Chef in Charge
Max Hansen is a Dane, born in the outskirts of Helsingør/Elsinore where he was raised with his five brothers. He is a chef, a celebrated chef. When Food Studio shared the duties of organising a pop-up dinner in à lesund, he was in charge of the kitchen together with colleague Kasper Nikolajsen and provided a fantastic dinner cooked exclusively with local ingredients.We couldn't miss the chance to interview him and talk about his views on Norwegian food, managing restaurants and hyper-stuffed lunch boxes.
Maaelstrøm
â Music & Food
Ă
kermiddag
â A Dinner in the Fields
Inn i Granskauen
â Nordic Beer Brewing
Get Away
â By the Seaside
Sourdough
â And ancient grains
Kveldsmat
âNew Nordic Cuisine
Rebel Dining
â Nordic Vorspiel
So... what happens when London rebels team up with Oslos Food Studio to have their take on the nordic vorspiel tradition?
Ă
kermiddag
â A dinner in the fields
It was an ordinary Thursday of late September: it had been raining quite heavily, but the weather forecasts were promising. The garden looked fabulous and the greenhouse was in place in the middle of a field, a stone's throw from the king's old residence in Bygdøy.
Inn i granskauen
â Nordic beer brewing
Flo & FjĂŚre
â A Day by the Sea
The Social Act
â Cocktail Party
Ramme gaard
â Munch and Food
Bygdefest
â A village feast at Bygdøy
A meeting of man, nature and food. We invited some of Osloâs best chefs to use local ingredients in their cooking - all from the beautiful, lush and green countryside of Bygdøy, which lies within Oslo's borders and close to the inner city.
Julebord
â A Christmas party
The darkness has dawned upon us, there's frost in the air. In an old brick building, now a studio, a group of people are gathered, young and old, together. When we venture into the night later in the evening, no one is a stranger to each other any more. We've come here to take part in a Christmas table, which is true to the Norwegian tradition.