{"id":352,"date":"2018-05-15T20:58:44","date_gmt":"2018-05-15T20:58:44","guid":{"rendered":"http:\/\/nordicfoodlab.org\/wild-aperitivo\/"},"modified":"2021-08-12T01:47:44","modified_gmt":"2021-08-12T01:47:44","slug":"wild-aperitivo","status":"publish","type":"post","link":"https:\/\/nordicfoodlab.org\/blog\/2018\/05\/wild-aperitivo\/","title":{"rendered":"Wild Aperitivo"},"content":{"rendered":"\n

The Nordic Food Lab proudly presents Wild Aperitivo as part of the 4th Wild & Feral Food Week 2018<\/strong><\/p>\n\n\n\n

\"\"
Recent harvest from Amager, Kongelundsskoven, Copenhagen.\u00a01. Garlic Mustard.\u00a02. Angelica 3. Sea arrowgrass 4. Firewood 5. Queen-of-the-prairie 6. Cherry 7. Rowan 8. Yarrow 9. Broadleaved pepperweed 10. Japenese cherry 11. Woodlouse 12. Wood ear,\u00a013. Grassleaf orache 14. Herb Bennet 15. Beech 16. Ramson 17. Few-flowered garlic 18. Pine 19. Black currant<\/figcaption><\/figure>\n\n\n\n

The 4th Wild & Feral Food Week 2018 is founded by our friends at Berkeley Open Source Food.<\/a> The purpose is to connect produce suppliers, markets, and restaurants to create a space for wild and feral edible plants to provide interesting, delicious ingredients for consumers and chefs.<\/p>\n\n\n\n

Nordic Food Lab hosts and contributes to the event Wild Aperitivo to showcase the delicious potential of wild and feral foods in our own community. The Wild Aperitivo to some degreee follow our Monday Aperitivo. It is an informal forum, where people can address their views with an amount of passion of a specific subject related to food. A forum from where dialogues and discussions between sciences, craftsmanship and industry take place to stimulate the appetite for progress. <\/p>\n\n\n\n

The program for the event We will offer lectures, showcases, discussions, and small tastings on wild foods presented by our special guest Professor from UC Berkeley and founder of BOSF, Philip B. Stark, Chef S\u00f8ren Ejlersen from \u00c5rstiderne and Lene Ejlersen, the authors of the recent book Vildnis (lit. Wilderness<\/em>) as well as Head of culinary research and development at Nordic Food Lab, Roberto Flore, and the two Mixologists Mads Schack and Hardeep Rehal.<\/p>\n\n\n\n

Join us on informative lectures and be part of our interactive showcases that highlight the use of wild food in gastronomy. Tickets are for sale at billetto<\/a>. Remember to sign up for the showcases prior to the event. More details about these will follow via email. Stay tuned!<\/p>\n\n\n\n

Wild. Feral. Delicious.<\/strong><\/p>\n\n\n\n

Read more here:<\/strong><\/p>\n\n\n\n

Berkeley Open Source Food<\/a> https:\/\/forage.berkeley.edu\/<\/a><\/p>\n\n\n\n

4th Wild&Feral Food Week 2018<\/a><\/p>\n\n\n\n

About the book Vildnis (in Danish) by S\u00f8ren Ejlersen and Lene Ejlersen, with photos by Ditte Ingemann<\/p>\n\n\n\n

Interview with Hardeep<\/a><\/p>\n\n\n\n

Article about Mads Schack<\/p>\n\n\n\n

When<\/strong> May 24, 2018 from 15:00-18:30<\/p>\n\n\n\n

Where:<\/strong>\u00a0B\u00fclowsvej 21 A, 1870 Frederiksberg in Copenhagen Plant Science Centre. Auditorium A2-11.01 (CPSC1)
<\/p>\n","protected":false},"excerpt":{"rendered":"

The Nordic Food Lab proudly presents Wild Aperitivo as part of the 4th Wild & Feral Food Week 2018 The 4th Wild & Feral Food Week 2018 is founded by our friends at Berkeley Open Source Food. The purpose is to connect produce suppliers, markets, and restaurants to create a space for wild and feral edible plants to provide interesting, delicious ingredients for consumers and chefs. Nordic Food Lab hosts and contributes to the event Wild Aperitivo to showcase the delicious potential of wild and feral foods in our own community. The Wild Aperitivo to some degreee follow our Monday Aperitivo. It is an informal forum, where people can address their views with an amount of passion of a specific subject related to food. A forum from where dialogues and discussions between sciences, craftsmanship and industry take place to stimulate the appetite for progress.  The program for the event We will offer … Read more<\/a><\/p>\n","protected":false},"author":2,"featured_media":1044,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"featured_image_urls":{"full":["https:\/\/nordicfoodlab.org\/wp-content\/uploads\/2018\/05\/WildFood.jpg",500,333,false],"thumbnail":["https:\/\/nordicfoodlab.org\/wp-content\/uploads\/2018\/05\/WildFood-150x150.jpg",150,150,true],"medium":["https:\/\/nordicfoodlab.org\/wp-content\/uploads\/2018\/05\/WildFood-300x200.jpg",300,200,true],"medium_large":["https:\/\/nordicfoodlab.org\/wp-content\/uploads\/2018\/05\/WildFood.jpg",500,333,false],"large":["https:\/\/nordicfoodlab.org\/wp-content\/uploads\/2018\/05\/WildFood.jpg",500,333,false],"1536x1536":["https:\/\/nordicfoodlab.org\/wp-content\/uploads\/2018\/05\/WildFood.jpg",500,333,false],"2048x2048":["https:\/\/nordicfoodlab.org\/wp-content\/uploads\/2018\/05\/WildFood.jpg",500,333,false]},"post_excerpt_stackable":"

The Nordic Food Lab proudly presents Wild Aperitivo as part of the 4th Wild & Feral Food Week 2018 Recent harvest from Amager, Kongelundsskoven, Copenhagen.\u00a01. Garlic Mustard.\u00a02. Angelica 3. Sea arrowgrass 4. Firewood 5. Queen-of-the-prairie 6. Cherry 7. Rowan 8. Yarrow 9. Broadleaved pepperweed 10. Japenese cherry 11. Woodlouse 12. Wood ear,\u00a013. Grassleaf orache 14. Herb Bennet 15. Beech 16. Ramson 17. Few-flowered garlic 18. Pine 19. Black currant The 4th Wild & Feral Food Week 2018 is founded by our friends at Berkeley Open Source Food. The purpose is to connect produce suppliers, markets, and restaurants to create a…<\/p>\n","category_list":"Uncategorized<\/a>","author_info":{"name":"Nordic Food Lab","url":"https:\/\/nordicfoodlab.org\/blog\/author\/nordic-food-lab\/"},"comments_num":"0 comments","_links":{"self":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts\/352"}],"collection":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/comments?post=352"}],"version-history":[{"count":0,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts\/352\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/media\/1044"}],"wp:attachment":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/media?parent=352"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/categories?post=352"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/tags?post=352"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}