Food Studio

Academic conferences and seminars might be associated with uninspiring talks, bad food and poor logistics, so when The National Academy of the Arts (Kunsthøgskolen i Oslo - KHiO) wanted to make a proper event for design dialogue they knew they needed to change the format completely.

This autumn saw the launch of Marimekko's new Weather Diary collection. The Finnish textile and clothing design house has created a new interior decoration collection inspired by seasonal weather patterns, as well as the palate of colours a Nordic autumn brings. Food Studio was tasked with creating a food concept for the collection's Norwegian launch.

On Wednesday October 24th, Oslo hosted its second TEDx event. Food Studio, with the help of some friends, were there to provide good refreshments to the almost 400 attendees during the breaks.

Our new series of seasonal getaways all started with a magnificent spring day by the fjords of Oslo. We explored the natural delicacies the sea had to offer - oysters, cockles, mussels and all sorts of wild growths that we could pick in the surrounding hills and forests, turning it into a meal together at the end of the eve.

At this year’s Visuelt festival the Food Studio team was challenged to come up with a workshop addressing the topic Food Design

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.

Just do it, encourages Kriszti Tóth, organiser of Restaurant Day in Oslo. She hopes as many as possible pop up their own restaurant on 18th August.

On a sunny autumn day we take the bus to Frognerkilen and walk up to Bygdø Kongsgård, up the gravel road, to find ourselves surrounded by fields and forests just a few stops away from the city. All around us are the intense colours of autumn, and the sun is casting a warm, yellow hue. It is the last day of ØKOUKA, and for the third time we celebrate the week with a feast at Bygdø Kongsgård.

Arriving at the farm this weekend was a true experience of stepping into winter wonderland. The rolling hills covered in snow and a bright reflection of the sun gave instant inner peace and joy to those of us arriving from grey city surroundings. No wonder the farmer Sidsel Sandberg had envisioned a Lavvo out here. She pointed out the spot next to her 16 square meter house, where she has dreamt of a permanently installed lavvo for the past ten years.

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.

Food studio loves road trips. Most of all we love the stops along the way. The bakery “Bakeriet i Lom” is one of those places. It's a real gem. The bakery is located in the small mountain village Lom, a few hours’ drive from Oslo, not far from the national park Jotunheimen. The man behind it, Morten Schakenda, has been a great inspiration for Food Studio.

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.

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.

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.

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.

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?