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.
The past year Maaemo has been given a lot of attention, also here in Norway, but maybe most of all from abroad. With their non-compromising approach to organic and local ingredients, the art of cooking, design and the whole food experience, they have mesmerized many, driven bloggers bananas and made food critics wish their dice had more than six eyes. But if you ask them, they are just getting started.
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
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?
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.
You know it is the month of August when the days are sunny and warm, but the nights remind us that it won’t be long till the leaves turn yellow and orange. This is the time to harvest the fresh, delicious vegetables the soil has produced over the summer. On our Summer Get Away, we travelled to Lislerud farm to do just that.
An evening in April Food Studio arranged a tribute evening to the old-fashioned baking traditions that in the 90's were on their way off breakfast tables across Norway. Now, this traditional craft is on it´s way back, with growing interest amongst hobby bakers, professionals, food bloggers and other baking devotees.
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.
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.
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.
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.
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?»
“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.
« 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.
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 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.
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.
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.
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.
Aritayaki, a kind of Japanese pottery, finds its roots in the ancient ceramics town of Arita located on Kyushu Island in southern Japan. It was in this town, in the year 1616, that the Koreans first introduced the art of pottery to Japan. Up to today Arita still produces ceramics made by local craftsmen using the distinctive ingredient of clay made from crushed stone.
The medicine that changed my life. Four years ago, on one dark, melancholic winter’s eve, I found myself lying on the couch watching Netflix. Sounds familiar, right? The problem was, for me at that time, it felt like the only thing I could muster. Yes, I went to work. Yup, I did the dishes and the laundry. I prepared food, showered and walked my dog. But compared to what I used to be able to do--and what I longed to do--it felt like all I did was lay on the couch, barely processing what I was watching.
Follow this recipe given by some of Scandinavia`s best bakers to cultivate your own sourdough culture, the best basis for delicious and healthy bread.
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.
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.
What does future food look like? Oslo Innovation Week and Food Studio invited guests to share a meal served by Food Evolution in the bakehouse at Losæter on 26.september.
The Food Studio Gift card is close to a perfect gift, every time, every day, every year.
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.
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.
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 Ålesund, 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.
"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. It’s easy to talk with him about raw materials, market shares, possibilities, ecology and idealism. One story leads to another and, before you know it, it’s lunchtime and the restaurant is suddenly filled with hungry women and young mothers on maternity leave.
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.
On October 11th, Food Studio joined forces with Growlab Oslo to host a dinner on behalf of Kinfolk. The theme of the evening was A Messy Meal: Embracing Wabi-sabi in the Everyday. It was not hard to find the right place for the Kinfolk dinner. Food Studio’s recent location is one of the quirkiest places in central Oslo. A derelict factory building where the city’s deranged and destitute used to work. The spacious halls and narrow corridors still tell their tale.
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.
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.
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.
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.
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.
We had the honor of working with National Geographic this summer at Losæter urban farm in Oslo. Together we hosted two groups of teenagers travelling from America, all of whom are aspiring photographers, cultural anthropologists and journalist.
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.
Well-seated in a 120 years old, large, wooden building at Bygdøy - originally a museum for agricultural tools - are over a hundred hungry guests. They are here to experience a dinner prepared by cooks from three of Oslo's best restaurants; Smalhans, Fru K and Kolonihagen.
Flo og Fjære is a widely used term that describes the growth and nature around the coastline of Norway, and it was this concept that set the scene for Food Studio's seventh event held in the middle of May.
You know that Christmas song? The one where they sing about Christmas being the ”most wonderful time of the year”? Although Christmas has it perks, and can definitely offer some very cosy, wonderful moments, they got it wrong. The most wonderful time of year isn’t Christmas. It’s spring. It’s now.
If you know someone special who would enjoy a Food Studio evening, you can buy a gift card here.
The gift card can be used at any of our upcoming events. Price: 750 NOK
Hauste is a magazine for everyone embracing Sustainability, Community and Food Empathy. Hauste is at the forefront of the contemporary generation of solutions-oriented thinkers and doers. With the goal of being a bridge between the old and the new, the tradition keepers and the innovators, the underground and the public domain we want to gather honest stories about real people who are dedicated to serve and create our sustainable future.
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.
Deep in the rolling mountains of Jämtland in Sweden lies one of the most remarkable restaurants on the planet – Fäviken Magasinet. Join us as Food Studio heads north to experience this magical place.
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.
For the opening of the Architecture Triennale of Oslo this autumn we were invited to do a "No waste table" in the main library of Oslo. Around the world campaigners, cities, and governments are declaring a state of emergency in response to accelerating global warming. Meanwhile systemic inequality continues to entrench deep divides between those who have far too little, and those who have far too much. In this unprecedented moment, an urgent question is cast into relief: how should architecture respond to a time of climate emergency and social division?
A wide range of wild plants are edible. Many of these plants can be found in cities.