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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.
Chickpea and leek soup
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.
An Introduction to
â Nordic Brewing
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.
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.
The Spirit of the Sea
â A Kinfolk Gathering
On Norwayâs 200th National Day, May 17th, 2014, we hosted a dinner on behalf of Kinfolk. The theme of the evening was l'ĂŠsprit de la mer â the spirit of the seaâ so we headed out to an island in the Oslo Fjord, while other sea inspired Kinfolk dinners were going on in many different corners of the world.
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.
Bøgedal Bryghus
â Visit the brewery
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.
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?
Musical Tastes
â Maaelstrøm
Picture the scene: you lift your spoon ready to dive into the soft folds of an exquisitely light soufflĂŠ. 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?
Taste
â Food Studio Teaser
Ramme gaard
â Munch and Food
Flo & FjĂŚre
â A Day by the Sea
Breakfast at Forsmak 2012
Maaelstrøm
â At the Ăya Festival
The Social Act
â Cocktail Party
Smaken av Ă lesund
Rebel Dining
â Nordic Vorspiel
Sourdough
âAnd Ancient Grains
Sourdough
â And ancient grains
Songs from the woods
â 20.07.12
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
The taste of Ă
lesund
â A local duty
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 Ă lesund, a small west coast city in Norway, thereâs about 120 small producers scattered around small islands, narrow valleys, and in the countryside.
Nordmarka
â Inn i granskauen
For this event Food Studio played host to the remarkable Danish craft brewery Bøgedal, located some 200km to the west of Copenhagen. Gitte Holmboe made the journey over from Denmark to personally present each of the beers she would be serving and she was joined by chef Thomas Randsøe, who had put together a five course seafood menu that would best showcase Bøgedal's beers.
Maaelstrøm
â Music & Food
Ă
kermiddag
â A Dinner in the Fields
Inn i Granskauen
â Nordic Beer Brewing
Get Away
â By the Seaside
Kveldsmat
âNew Nordic Cuisine
Kveldsmat
â New Nordic Cuisine
A Wednesday in February. Forty fantastic food enthusiasts gathered in a photo studio at Lilleborg.