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 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.
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.
“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.
The recent launch of the Oslo Kooperativ heralds a new dawn in bringing organic produce from small scale producers directly to the consumer.
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.
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.
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.
On a warm Thursday evening in May, Prindseloftet coworking space was finally ready for a well-deserved housewarming out of the ordinary.
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.
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.
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?"
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.
So... what happens when London rebels team up with Oslos Food Studio to have their take on the nordic vorspiel tradition?
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 isn’t ordinarily the scene to have your preconceptions on food production and farming substantially challenged. Especially given the degree of familiarity you carry when you’re walking through the town that nurtured your youth. But this, the first ‘Harvest Walk & Picnic’, a collaboration between The Circle Farm, Baw Baw Food Hub and Food Studio, was far from your typical wander about Warragul.
A Wednesday in February. Forty fantastic food enthusiasts gathered in a photo studio at Lilleborg.
This autumn we explored Oslo in a different way: an urban Get Away in collaboration with ØKOUKA. 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.
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
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.
It was an ordinary Thursday of late September: it had been raining quite heavily, but the weather forecasts were promising. The garden looked fabulous and the greenhouse was in place in the middle of a field, a stone's throw from the king's old residence in Bygdøy.
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
A meeting of man, nature and food. We invited some of Oslo’s best chefs to use local ingredients in their cooking - all from the beautiful, lush and green countryside of Bygdøy, which lies within Oslo's borders and close to the inner city.
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.
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.
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.
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.
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.
The darkness has dawned upon us, there's frost in the air. In an old brick building, now a studio, a group of people are gathered, young and old, together. When we venture into the night later in the evening, no one is a stranger to each other any more. We've come here to take part in a Christmas table, which is true to the Norwegian tradition.
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.