Food Preservation
About the subject
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.
Your teacher
Kristoffer Brun
Kristoffer is an outdoorsman to the core, passionate about all forms of outdoor activities. He is an avid gardener and chicken keeper. A true charcuterie enthusiast, he always has some piece of meat aging in his drying cabinet for at least six months. Over the past few years, Kristoffer has refined his blackcurrant wine made from the garden’s berries and brews beer using hops from the Garden of Wonder. As a native of Southern Jutland, Kristoffer aims to share the regional tradition of salted eggs—solæg—with a wider audience.
