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â New Country Culture
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.
Edible Wild Plants
â Mitt grønne Oslo
A wide range of wild plants are edible. Many of these plants can be found in cities.
Foodstudio giftcard
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
A Walk
â On the Wild Side
Deep in the rolling mountains of Jämtland in Sweden lies one of the most remarkable restaurants on the planet â Fäviken Magasinet. Join us as Food Studio heads north to experience this magical place.
The Domestication of
â A Wild Grain
âAre you ready?â asks the artist, with a sculpture shaped like an animal head over her shoulders. âYes. Let´s go, thenâ, replies the baker, carrying a backpack constructed from wood filled with seeds, sourdough bread and some naan. They are followed by four other âcarriers of breadâ, the artist group, Futurefarmers, and the baker, Emmanuel Rang. They start the walk from LosĂŚter â an urban agricultural site in the middle of Osloâto the peri-urban farm of Johan Swärd.
Celebrating
â the Nordic Winter
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.
Farmers of the Future
â Who are you?
âItâs fantastic that you come here, that youâre interested in seeing and learning. But,â Sidsel smiles and exclaims: âsomeone has to do this work every day. Who are they? And when will they come and do it?â 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. Itâs 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.
Elementa Housewarming
â Cracking gastronomy
On a warm Thursday evening in May, Prindseloftet coworking space was finally ready for a well-deserved housewarming out of the ordinary.
Being Well
â In Nature
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.
From Seed to Serving
â The last supper
Visitors to the urban agricultural collective LosĂŚter 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. LosĂŚter is where the diversity of ecology and culture come together in the heart of old Oslo.Â
How do you say flatbread?
â LosĂŚter, Oslo
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.
Silent Dinner
â Global Knowmads
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.
Get Away
â Hüøya
In summer, rain or shine, itâs good to be in Hüøya. The large and wild island in the middle of the fjord of Oslo is a horn of plenty when comes the foraging oâclock. 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.
Berlin
â Regional Day
During GrĂźne Woche, The International Green Week, we moved our office to a nice, airy apartment in Berlin and to various cozy cafĂŠs in the grey city with a green vibe.
Travel Journal
â Tasmania
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.
Get Away
â Springtime Tokyo
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.
Into the Wild
â Edible Plants
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 Kooperativ
â A Food Revolution
The recent launch of the Oslo Kooperativ heralds a new dawn in bringing organic produce from small scale producers directly to the consumer.
The taste of Ă
lesund
â Max Hansen
In late August a food festival was arranged in the coastal city of Ă lesund, in the west of Norway. Kristin Hove, the author of âMellom bakkar og bergâ; 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.
Foresting
â At Bygdøy
It all began up at the old cabin SĂŚterhytten 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.
Colloquium
â Academy of the Arts
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.
Clinical Nutrition
â And food design
When doing a workshop for the students in clinical nutrition at the VIA University College in Ă rhus, we posed the question: "How can design and the social act of a meal affect the lack of appetite?"
Community table – Hoddevika
Get Away – Sandspollen
The Last Supper
â Daisuke Yoshimoto
Food Studio together with chef Magnus Morveto from Food Evolution had the privilege of hosting a dinner and performance with the 76 year old butoh dancer Daisuke Yoshimoto on his last international tour. The location of â The Last Supperâ was in the bakehouse and the beautiful surroundings at LosĂŚter.
#GullmĂĽltid
â The organic week of Oslo
Gippsland
â The Circle Farm
Food Studio teams up with some young Aussies, just outside of Melbourne, who are reshaping the identity of their farming community. A sunny Sunday morning stroll isnât ordinarily the scene to have your preconceptions on food production and farming substantially challenged. Especially given the degree of familiarity you carry when youâre walking through the town that nurtured your youth. But this, the first âHarvest Walk & Picnicâ, a collaboration between The Circle Farm, Baw Baw Food Hub and Food Studio, was far from your typical wander about Warragul.
Rebuilding Relation
â With the Grain
Copenhagen
â Invited by Bøgedal
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 StÊphane Meyer and Lise Kvan, from the Jura region of France and Paris respectively.
Tomorrow's Food
â A Guide for Cooks
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.
ĂKOUKA
â LĂĽvefesten
To celebrate the end of ĂKOUKA 2014, everyone was invited for a final feast at Bygdøy. ĂKOUKA, the ecological week in Oslo, was filled with workshops, lectures and meetings between city dwellers and farmers. Bygdøy KongsgĂĽrd and the community gardens at Hengsengen are one of the finest examples in Oslo where these two worlds meet.
Get Away
â A taste of honey
Get Away Autumn
â Bread, Bees, Beer
This autumn we explored Oslo in a different way: an urban Get Away in collaboration with ĂKOUKA. We spent out afternoon in Stensparken in the middle of the city, where BYBI, the urban beekeepers of Oslo, take care of two bee hives.
Virgernes – Community Shared Agriculture
Procession
â Open Akker
The 26 of October we were invited to join the procession for a new pasant movement "Open Akker" with Future Farmers in Brussels. We stepped out from your landscape. The millers, the bee keepers, the sowers, the horses, the gardeners, the wood cutters, the harvesters, the bakers and the magicians. Not one of us has forgotten you! We continue to exist with the gesture you gave us in the Pajottenland. We tell you with a wink that you might once have understood us, but now we live among new tricks.
ĂKOUKA
âLosĂŚter Feast
We believe that we all need to be ambassadors of food empathy if we are going to change the food system and the challenges we are facing today. By Food Empathy we mean the essential understanding of what food is, where it comes from and the journey it has undertaken, the resources spent from sun, soil and grass, how it enriches not just our souls, but how our bodies are made and nourished and how it finally returns to nature when we throw it away or digest it. In short, an understanding of the great wheel of sustenance and how it comes full circle.
PĂĽ Schous â Fra GrĂĽ Betong til Grønn Oase
Sharing
â The Secret Gardens
ÂŤÂ Where you tend a rose my lad, a thistle cannot grow.  Francis Hodgson Burnett. To awaken your imagination, Iâll begin this piece with a brief recount of the story of âMary Mary Quite Contraryâ in Burnettâs 1911 childrenâs 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.
Oslo´s City Farmer – Bybonden
Kveldsmat
â New Nordic Cuisine
A wednesday in February. 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.
Maaelstrøm
â Food x Music
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?
ĂKOSLO
â An organic week
ĂKOSLO 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.
Dining in the dark
â Four photographers
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.
Breakfast, Forsmak
â Vulkan Mathall
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
Berit Swensen
âResearcher VitalAnalyse
Berit Swensen
â VitalAnalyse
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?