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.
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.
This Autumn we escaped the city to visit Sidsel at Hegli Farm. We spent the afternoon harvesting vegetables, pickling green tomatoes, baking bread and making dinner, while talking about the future of the life at the farm.
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.
A wide range of wild plants are edible. Many of these plants can be found in cities.
On a warm Thursday evening in May, Prindseloftet coworking space was finally ready for a well-deserved housewarming out of the ordinary.
During Grüne Woche, The International Green Week, we moved our office to a nice, airy apartment in Berlin and to various cozy cafés in the grey city with a green vibe.
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.
If you are a teenager in Nannestad you are actually pretty lucky. For the past seventeen years Sidsel S. Sandberg (73) has invited the pupils of Nannestad Secondary School home to her organic farm. They work, build muscles, get fresh air and connect with animals, plants and the soil. It is a perfect way of learning by doing, and to be honest, it is something that all children should be allowed to experience.
For the Japanese chef Masayo Funakoshi it is vital to have close bonds to food producers and foragers. She is also an artist at heart, which shows in her cooking. We went fishing for food in the picturesque Oslo Fjord.