Food preservation

We make slow food—S L O W food. In short, we spend the entire course creating a single dish. It could be as simple as three pieces of smørrebrød (open-faced sandwiches). The first rule is that ALL ingredients must be foraged, harvested, or grown by us. Either on-site or as locally as possible. This means we’ll spend time in the forest, garden, field, and kitchen. If we need salt, we’ll get it from the North Sea; if we need eggs, we’ll first acquire chickens; if we need oil, we’ll grow plants that can be pressed for oil.

Many ingredients will need long-term storage, and our second rule states that this must be done without CO₂ emissions. So, no fridge or freezer. Luckily, our ancestors were skilled at this through fermentation, smoking, salting, pickling, drying, and more.

Some ingredients can be sourced from the garden, while others must be planted first. It could be rye for rye bread, wheat for pizza dough, or rapeseed for oil. The third rule is that everything we grow must follow regenerative and permaculture principles.

Examples of previous projects include vegan burgers, smørrebrød, pancakes, and kebab mix.