We jump over to Oslo in Norway for this special episode. Recently when I travelled through Europe and the U.K. I took my podcasting kit along and caught up with people that were doing awesome work. Rebecca Hawkes, the chef and gardener, is no exception. Having travelled as a chef from Norway, to Istanbul, (sometimes working in exchange for accommodation), it’s clear Rebecca’s passion for working with food and it’s relationship with people is important. Food to Rebecca is more then filling you up, it’s a point of nourishment, a reminder that your body thrives on it. Hence her draw to gardening. As a chef, understanding the whole process is incredibly important. Which is why I was lucky to pass by so I could learn more about these guerilla gardening practices. 

 This farm is above a calming body of water that flows through the city and in November it’ll set when the snow comes. When Rebecca and I had this chat in August this year, they were gearing up to begin the preservation period of farming before the cold snap hits. This is the life of operating a farm during snow climates every year. They pickle cucumbers and zucchinis, salt their cabbages, make oils, brines, vinegars and so on. Similar to that of Faviken.

This is life at Losaeter. “A museum without walls.”

The Roots Hospitality podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable providore led by Luke Kohler, who has been supplying to Sydney restaurants and venues for more then 20 years and still smashing it out today.

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Roots Hospitality theme by me, with music sampled from Ill Kitchen titled The Return.