The French ceramic artist Lorraine Legrand has spent the last years venturing deeply into the formal and artistic possibilities of clay. In her BREAD project, she takes on the adjacent art of making bread with the eye and hand of a ceramicist.

For Lorraine bread-making becomes a reflection about the basic sanity inherent in our most ancient crafts, and a search for an antidote to the neurotic relationship most of us have to modern food industry.

Oslo is one of the rare capitals in the world that have an official City Farmer. Andreas Capjon has a passion for soil. We had a talk with him about why it matters. Also for you.

According to The New York Times List of Top New Food Words: CLIMATARIAN (n.) A diet whose primary goal is to reverse climate change. When 2017 arose, Cecilie Dawes, green entrepreneur and founder of Food Studio, had decided that she wanted to actually do it. She wanted to walk the talk.

During the opening of the new Elementa premises at Prindseloftet in May, we had the pleasure to host a spectacular event shaped by Stockholm based designer Prang Lerttaweewit from Another New Design Studio.

During some 2 intense hours of culinary discovery, some 100 guests had the chance to mix 60 different ingredients organized by colour on a long table - ranging from known foods, to more esoteric ingredients.

In occasion of the opening of the Elementa studio space we recently had the chance to chat with Stockholm-based designers Prang Lerttaweewit and Paulo Barcelos - who have co-created the magical 31T concept. 

Prang studied as an experience designer at Konstfack and runs Another New Design Studio and has been approaching themes like food, caring for elders and funerary practices in fresh ways.