Try and ask any child to come along with you to a hospital. You’d probably find that most would dread it – the grey corridors, the sterile environment, the chemical smells, the absence of life. Hospitals are usually not a place you come to be invigorated, but, rather, a place to be avoided at all costs. So, let's then picture an ideal hospital ... a place dedicated to promoting life, beauty and health on all levels.
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.
Why is community important and why do humans seek it? What are we actually searching for in the meeting and melting with others and how does it relate to my personal evolution? If the evolution of this planet also is mirrored in the ways we relate, what lessons are waiting to be learned in terms of the way we build our communities? These questions have been echoing in my being this fall.
By walking we ask questions By walking we make a path 7-9 of June Flatbread Society with Oslo Apiary invited to a three-day journey from Losæter, Oslo, to the Henie Onstad Art Center, Bærum. This walk connects these two sites via the coastline. At once a commons and a site of rapid enclosure, this coastline will be activated by a group of bodies as a means to keep it free and open and inline with Norway’s, "all mans right to roam": allemannsretten.
Snøen hadde ikke ligget lenge på fortauene, og bakken var glatt og minusgradene holdt seg stabilt. Utenfor Schous bibliotek på Grünerløkka knitret det ivrig fra bålet og nysgjerrige forbipasserende satt seg ned på benkene og fikk en varmende kopp med ingefærgløgg som fått nytt liv. Det var tid for det årlige overskuddsbordet, et langbord dekket for alle byens innbyggere med maten man trodde ingen ville ha.
Fremja is a new social therapeutic initiative in Norway for youths and grown-ups that for different reasons need adapted work or living situations. Frode Wendelboe is one of the founders and calls himself an artist of care. We had a talk about the need to merge ecological and social work and why the solutions are interdependent.
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.
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.
We waste food enough to feed one billion people, yet growing your own carrots can get you in jail. The very first EAT Food Forum in Stockholm this spring gave us some spicy mouthfuls.
In the search for solutions that recognize the interconnectedness of root causes, my pilgrimage led me to the Ayurvedic system of healing. Can the legacy of Eastern medicine traditions contribute to our quest towards restoring balance and reviving our connection to nature?
When I was a child, the act of painting or drawing was always the way of communication. It was also my only weapon which can protect my own realm, and make the realm visible with my own hand. When I work on illustrations, I always keep this in mind. On our latest journey to Japan we were lucky to work with Yuri in Osaka. Inspired by her work we wanted to share her story with you here.
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.
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.
MAD is sharpening the knives, mobilizing chefs from all over the world to use their powers both inside and outside the kitchen. Fighting for social sustainibility, a better distribution of resources and a change in the economical structure. At the 4th MAD symphosium in Copenhagen, the pot was boiling around some very important questions; «What's Cooking? What's Changing? What's Not Working?»
In October, Up Norway celebrated its 1st anniversary. Food Studio together with baker Emmanuel Rang were invited to host the celebration, and the chosen location was Losæter.
Bøgedal Bryghus, a small craft brewery located in Jylland in Denmark, delivers beer for a number of acclaimed restaurants, including Noma and Aamanns in Copenhagen, as well as Maaemo in Oslo. Their beers are especially celebrated for the full-bodied malt flavor, the result of an old traditional brewing method making the so-called “Godtøl”, directly translated good beer. And good beer it certainly is.
We are a collective of people who are establishing a CSA (community shared agriculture) at Hegli farm in Nannestad. We are aiming to be as self sustained as possible and to share the knowledge of conserving and culturing from field to table on our way. We invite you to be a part of this by becoming a share holder, by contributing to the work and seminars in the garden, participate at the community dinners or just by sharing the word.
The Norwegian mountains realms painted the backdrop for an exploration into the world’s oldest, unbroken traditions of self-healing and spiritual awakening.
2019 var året Oslo fikk status som europeisk miljøhovedstad. 675 miljørelaterte arrangementer rundt om i Oslos gater, bygg og natur. I desember var det duket for det avsluttende festmåltidet og Food Studio stod for veiledning av meny og dekor. En blanding av lokale beboere, politikere og arrangører strømmet inn hovedinngangen til Rådhuset 16.desember.
Cock-a-doodle-doo! The rooster Tor-Ild calls early in the morning Saturday, June 13th. During the summer, this usually happens twice: first, around five as the sun starts to warm up the hen house and then around 7:30, when it is time to wake. I peek out the window and see the green leaves on the trees move gently. The weather is nice, a few scattered clouds and some glints of sunlight. The air is clear and filled with the scents of early summer: shots of spruce, lilac, grass, forget-me-not, manure, lily of the valley, birch, roses, pine, lichen, timo- thy, and soil; the sun-heated fur of horses and dogs.
The third weekend of March this year, the city invited street food vendors, organizers, chefs and journalists to Streat Helsinki, a two-day street food conference and festival aiming to raise a vibrant and interesting street food culture in Scandinavia. We were there to listen, get inspired and feast on all sorts of street food.
For the first part of our series of courses in sustainable cooking, cooking instructor Camilla Wilse teamed up with the fishmongers at Frøya Sjømat to cook up this season's magnificent skrei (cod) and more. After the afternoon preparations the participants and team shared a comforting meal around our community table.
On the outskirts of Hvitsten, right above Drøbak fjord, Ramme Gaard lies as a gem; a cultural and agricultural paradise, enthralling all its visitors either with its art, plays and famous baroque garden, or its farm grounds, bursting with joyful animals and vibrant vegetables.
In 1971, a group of young activists occupied a vacant barracks area in Copenhagen. Their vision was to build an alternative society based on sustainability, community and consensus democracy. After forty years of tumult with the police and the government, Christiania has been working towards seceding from the Kingdom of Denmark since 2011. But what has happened to make them come so close to becoming a legal state? And can the community of Christiania cooperate with the government on sustainability work? I spoke to State Archivist Ole Lykke, hoping to understand the connection between community, sustainability, drugs and democracy in Christiania, Copenhagen.
Sheep are all right ("sauer er ålreite dyr"), our then Prime Minister Gro Harlem Brundtland said some years back. And they are. Sheep have a long tradition in Norway. They supply us with wool for our cold winters. They take care of our landscape. They can give us milk, and every year the adult females, the ewes, provide new lambs that we feast on when autumn arrives.
Picture the scene: you lift your spoon ready to dive into the soft folds of an exquisitely light soufflé. 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?
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.
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.
Siri Kalla is the first certified Fertility Awareness educator in Norway and founder of Our Fertility, a platform for sharing knowledge about holistic reproductive health and the female body. In this interview she tells us why the method of Fertility Awareness can help you gain profound knowledge about your body and self, and how creating an inner sustainable health directly relates to sustainability on a macro level.
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.
The recent launch of the Oslo Kooperativ heralds a new dawn in bringing organic produce from small scale producers directly to the consumer.
On a warm Thursday evening in May, Prindseloftet coworking space was finally ready for a well-deserved housewarming out of the ordinary.
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.
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.
“It’s fantastic that you come here, that you’re interested in seeing and learning. But,” Sidsel smiles and exclaims: “someone has to do this work every day. Who are they? And when will they come and do it?” We are gathered around the long wooden table in the wash house. Conversation is flowing, and the heat from the fireplace is melting our backs. Fresh baked bread from the oven, soup with freshly harvested vegetables, wine in our water glasses. It’s the day before the fall Get Away, and we, the Food Studio team, are at Hegli farm in Nannestad, a short hour from the capital city.
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?"
The Silk Road, which used to be a physical route on a map, has now become a multidimensional global phenomenon where the silk is replaced with knowledge and the traders become cross-pollinating honeybees. The speeding up of communications and the exchange of ideas across borders and cultures has reinvigorated our knowledge about ancient food traditions and highlighted the need for a deeper and wiser approach to our vision of sustainability and the way we lead our lives.
“Are you ready?” asks the artist, with a sculpture shaped like an animal head over her shoulders. “Yes. Let´s go, then”, replies the baker, carrying a backpack constructed from wood filled with seeds, sourdough bread and some naan. They are followed by four other “carriers of bread”, the artist group, Futurefarmers, and the baker, Emmanuel Rang. They start the walk from Losæter – an urban agricultural site in the middle of Oslo–to the peri-urban farm of Johan Swärd.
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.
Grinding grains to make bread is not exactly our latest asset: groundstones have been found in the Australian region of New South Wales some 30,000 years ago, which makes aboriginal people the first to realize that mixing and baking ground cereals and water results in something not only edible, but also pretty tasty! Flatbreads are human's best friends. They were a way to preserve any kind of grain or cereal gathered in the wild or cultivated, and are now proud ambassadors to their cultures of origin. Lefse, lavosh, tortilla, arepa, injeera, chapati, pita, naan, roti, knekkebrød, pane carasau... so many different names, so few ingredients going into this staple food.
This year started out quite different than we had first imagined. We had just piloted a new winter wilderness experience, made a beautiful catalogue on what we wanted to offer and the day after it was ready to be published, we got news of the national lockdown. For us, this was a big lesson on letting go, on slowing down and listening.
Scandinavia used to have a rich tradition of brewing beer stretching back hundreds of years. However, over the last few decades this skill seemed to have fallen out of favour. Recently, however, this forgotten art of craft beer-making has been resurrected by small-scale breweries across Scandinavia to great success. Here, Food Studio takes a look at what makes the Nordic approach to brewing beer so special.
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.
I remember imagining Tasmania, when I was a little girl, as a deserted island in the middle of the ocean. Far, very far away from my country. I thought only Tasmanian devils would inhabit this land, swirling and roaring around just like in the cartoon.
In summer, rain or shine, it’s good to be in Håøya. The large and wild island in the middle of the fjord of Oslo is a horn of plenty when comes the foraging o’clock. For the last Get Away of the year, we felt like putting on our hiking boots and go exploring the edible bounty of the season for a campfire dinner between sea and forest.
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.
In late August a food festival was arranged in the coastal city of Ålesund, in the west of Norway. Kristin Hove, the author of “Mellom bakkar og berg”; a book about locally produced food from all over the country, was invited for a pop-up dinner to present the best the region has to offer.
It all began up at the old cabin Sæterhytten on Dronningberget, where everyone met to a introductory speech by Idun Leinaas, followed by a warming, bright orange pumpkin soup heated over a bonfire and served in the chill autumnal air. As people finished their cup of soup, it was time to continue on in one of the four knowledge groups.
Visitors to the urban agricultural collective Losæter in Oslo are guaranteed to have a special experience. You´ll meet farmers with deep roots to the land working with soilless city dwellers, artists connecting with chefs and children experience food made from freshly picked vegetables. Losæter is where the diversity of ecology and culture come together in the heart of old Oslo.
The association between music festivals and food is not, typically, a happy one. While the bands may be world-class the food, sadly, is often not. No, festivals are for listening to live music at ear-shredding volumes, and if you want gourmet grub then go to a restaurant. But what if the restaurant, a Michelin-starred one at that, came to the festival?