Food Studio

"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.

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.

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.

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.

The Food Studio Collective has co-edited Farmlife together with Gestalten, the renowned German publishing house. Farmlife is a beautiful collection of portraits of people who have chosen to live off the land without giving up their creative mindset. Follow them as they carve their own path from the farm to the table and give "living on a farm" a whole new definition.

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.

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 Stéphane Meyer and Lise Kvan, from the Jura region of France and Paris respectively.

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.

« Where you tend a rose my lad, a thistle cannot grow. » Francis Hodgson Burnett. To awaken your imagination, I’ll begin this piece with a brief recount of the story of ‘Mary Mary Quite Contrary’ in Burnett’s 1911 children’s 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.

A wednesday in February 2011. Forty fantastic food enthusiasts gathered in a photo studio at Lilleborg. By the entrance wooly warm socks and Hokkaido soup awaits this evenings guests. Chairs lined up in front of the stage, chit chats by the soup, the chefs busy; preparing, tasting, adding, stirring. Inspiring lectures, listening, learning. Outdoors: Snow. The cold. Indoors: Warmth. Laughter, cooled cider straight from the pile of snow outside.

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?

ØKOSLO 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.

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.

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.

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

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?

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?

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 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 Ålesund, a small west coast city in Norway, there’s about 120 small producers scattered around small islands, narrow valleys, and in the countryside.