Food Studio

This summer, Food Studio crossed the sea to bring a Nordic Get Away experience to the french capital. We spent an evening biking through Paris, visiting Holybelly and Parc de Belleville for a herbology workshop, before sitting down and enjoy a picknick with fresh vegetables from the market.

Secrecy is always intriguing when it comes to food. Fortunately, the Danish chef duo Bo Lindegaard and Lasse Askov are equally as good at keeping secrets as they are at preparing delicious meals. Together they run the design/food collaboration I’m a Kombo in Copenhagen, which refers to the team’s combination of tasteful skills and limitless imagination.

"Norway violates the human rights of indigenous people. I feel it deep down in my spine. In November I went to Fosen and photographed and filmed the facts. I stood close and witnessed what the landscape looked like. I was there for two days before I was unable to stay there any longer. It was too painful. The wind turbines on Fosen must be demolished, and the land returned to the Fosen Sami" - Jannik Abel.

This year has been all about finding new ways to share our knowledge. One of the projects we have been working on is the e-bok Gathering together with Nordic Roots. Nordic Roots is a deeper, slower «time pocket» for the sharing knowledge, wisdom, and creativity from people who easily see the many opportunities to live a life more aligned with themselves and nature, both in their business and in their private life.

October 2011 we visited Nordgard Aukrust Farm in Lom. The invitation to experience the offerings of autumn, as well as a cooking course with Maaemos’ Esben Holmboe Bang tempted Food Studio to Nordgard Aukrust Farm during the past harvest season.

Restaurants in Oslo want more organic and locally produced food. Farmers in Eastern Norway need help with logistics and more insight as to what restaurants want. Nofima’s network called Chefs & Farmers, "Kokken og Bonden", is aiming to enhance the ties between innovative farmers and the best chefs in the city.

The nature and our surroundings are filled with edible and nutritious plants and weeds. Foraging for food ourselves can give a sense of nearness to the nature, and offer surprising gastronomic experiences. Food Studio has been out gathering some of what the nature has to offer right now. This is a guide to some of the plants you can find, and our top tips to what to do with it.

Oslo`s king of coffee, Tim Wendelboe, has developed a new, fabulous coffee ice cream. With both ground espresso beans and fluid espresso, the taste is complex and rich, and not too sweet. We served it in a traditional, Norwegian “krumkake” shaped as cones.

« Can you hear the birds talk », Veronika said and took me by the hand. We paced up and down the corridor, our hands intertwined. At the end of the corridor we took a break and looked out the small window that smiled of autumn. I was hoping the iron bars could melt away in the smile, but the bars resisted there was not enough space for the birds to fly in through the window to our locked ward.

According to Ayurveda — the world’s oldest, uninterrupted system of medicine — svastha is the healthy, living individual — one who is embodying svasthya. And according to the Charaka Samhita, one of Ayurveda’s foundational, extant compendiums, “An individual is the epitome of the universe, as all the material and spiritual phenomena of the universe are present in the individual, and all those present in the individual are also contained in the universe.

What happens when Food Studio teams up with the Nobel Peace Centre to create a feast amongst the 25 pictured families in the “What the World Eats” exhibition? We invited our guests to explore an extraordinary space and get to know how food travels across the world, landing on our plate.

If you are a teenager in Nannestad you are actually pretty lucky. For the past seventeen years Sidsel S. Sandberg (73) has invited the pupils of Nannestad Secondary School home to her organic farm. They work, build muscles, get fresh air and connect with animals, plants and the soil. It is a perfect way of learning by doing, and to be honest, it is something that all children should be allowed to experience.

What happens when two former Michelin-starred chefs create a dining experience that values creativity, playfulness, and interaction just as much as the quality of the food? Food Studio went along to Copenhagen to find out.

When doing a workshop for the students in clinical nutrition at the VIA University College in Århus, we posed the question: "How can design and the social act of a meal affect the lack of appetite?"

A Saturday afternoon of early fall, a group of food lovers, art lovers and lovers of history, having been enticed by the promises of Food Studio’s ninth event, met at Aker Brygge to begin their voyage towards an evening of eating in the shadow of Munch.

At this year's two-day Visuelt conference, the largest gathering of participants in the creative industry, the Food Studio team was challenged to come up with the food concept for over 400 delegates.

It is the first weekend since the official beginning of spring in Japan, and for the local Tokyo habitant it means one thing: the season of the cherry blossom has finally arrived. Gone are the cold winter days and the short afternoons. Everybody is eager to stretch their legs and look for the best spots in town to witness the marvelous sakura trees come to life again. Along the Meguro River, the sakuras cover the river in white and pink, and a multitude of locals and surprised tourists walk through tunnels of sakura flowers.

Summer had dowsed the Grown & Gathered patch with light, delivering lush and abundant life. Plentiful pumpkins and zucchinis cascade sideways, while giant sunflowers and corn stand tall, stretching for the sun. Now into autumn, the garden is still blooming, with late-starters finally deciding to show their true potential, and the summer crops continuing to relish the warm days.

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.

On Norway’s 200th National Day, May 17th, 2014, we hosted a dinner on behalf of Kinfolk. The theme of the evening was l'ésprit de la mer – the spirit of the sea– 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.

Can silence be a superpower? What is the potential of slowing it all down and diving into the practice of listening? Poet and researcher Olga Lehmann has studied what silence can do to us, our multi-layered health and everyday wellbeing.