Our Kitchen Tales by Patricia Csobanczi

WHAT’S OUR KITCHEN TALES ALL ABOUT? Our Kitchen Tales began with the motivation to create new food experiences for children and to present a broader perspective on food culture than what they typically encounter from the adults in their lives. As designers that work with child culture and play culture, our viewpoint is quite different than that of a teacher, and we hope that we have facilitated an experience that is different from what usually happens at school. Our focus has been primarily on the experience for the children, and we hope this book can inspire children, parents and others to experiment with food and reflect on its broader history and meaning. In a time where we are further distanced from agriculture than ever, we find it very important for children (and adults) to learn more about the food that is local to our region, how it grows, and how it can be used as ingredients. We hope you will be inspired to join the children from our workshops in being curious about all aspects of scandinavian food culture. We chose to focus on ingredients that are found in Scandinavia, that are healthy and that can be sustainably grown or foraged. The ingredients are chosen from different parts of Scandinavian nature, and can be compared from differing perspectives such as time, past present and future, or ranging from traditional to experimental. When trying to put the ingredients in these categories, different contradictions appear. For example, we chose seaweed as a experimental future ingredient, but discovered that it is rooted in old nordic traditions that have been broadly forgotten.

Sörgårdsskolan - Skillingaryd, Sweden

Tonsenhagen Skole - Oslo, Norway

FAMILY RECIPES

The tastiest recipes are the ones that families share and pass down through generations. Think of recipes as secret treasures that hold the stories and traditions of our families. We asked our team to share their most-loved dishes, and oh, the treasures we uncovered! These recipes are like a scrumptious slice of Our Kitchen Tales community.

STEAK FRITES Delicious steak and crispy French fries make a fantastic pair when served with a creamy sauce in this timeless favorite the classic steak frites dish. You might think “steak frites” sounds fancy, but it’s actually quite simple and fun to say! In French, it’s pronounced “steak freet,” and it hails from the wonderful countries of France and Belgium. This dish is all about celebrating beef steak and deep-fried potatoes, which you may have heard called pommes frites or les frites. People enjoy preparing steak frites in many different ways, using various cuts of beef, seasonings, and sauces, but we have a special recipe to share with you, one that came from Alvar’s home! Gör så här Potatis: Skala potatisen. skär i tunna stavar. torka av oljan och kör i airfryer tills den är gyllenbrun. Kött: Putsa köttet stek i stekpannaan med smör och olja. krydda med salt och vitt papper. låt köttet vila 15 minuter innan skärs upp det. Sås: Blanda creme fraiche, majonas, sweet chilisås i en skål. Smaka av med salt och peppar. Grönsaker: Skär upp grönsakerna i valfria bitar Servera och njut.

FAMILY RECIPES

KANTARELL MACKA Imagine this: you suddenly start craving delicious ‘Kantarellmacka’, and in just an hour, you could be enjoying them! Well, that’s possible if you happen to be near a forest where these magical mushrooms grow. During the fall season, you and your family can go on a thrilling adventure to the woods to hunt for these golden treasures. Just like Nora’s family, you can pick chanterelle mushrooms and make yummy sandwiches that will make your taste buds dance with joy! Ingredienser: 5 dl grädde 1 st gul lök 1 st vitlöksklyfta 1 kg kantareller 1 st rostad macka Smör färsk persilja Gör så här: Rensa kantarellerna Hacka lök och vitlök Stek kantarellerna i stekpannan. Lagga i lök när vattnet har kokat bort från Kantarellen. Lägg i smör och vitlök i stekpannan. Stek allt ca 10 minuter. Håll i grädde och koka tills grädden tjocknar. Rosta brödet och persiljan. Servering: Lägg på kantarellerna på mackan. Lägg på persiljan på mackan punkt.

FAMILY RECIPES

KRABBELURER Ingredienser: 1 1/2 di strösocker 4 1/2 dI vetemjöl 2 tsk bakpulver 1 tsk vaniljsocker 2 1/2 di mjölk 2 ägg Kanel och sockerblandning, hälften av varje smör att steka i Gör så här: 1. Blanda kanel och strösocker i en egen skål. 2. Blanda socker, mjöl, bakpulver och vaniljsocker i en bunke. 3. Vispa ner mjölken till en slät smet och rör ner äggen. 4. Stek plättarna i smöret i en stekpanna eller en plättlagg. 5. Vänd krabbelurerna i kanel och sockerblandningen. Servering: Servera krabbelurerna med lite sylt eller äppelmos och gärna vispad grädde FAMILY RECIPES

CARBONARA Framgangsmåte: 1. Kok spaghetti og stek bacon 2. Bland fløte, eggeplomme og parmesan 3. Ha på salt og pepper 4. Bland sausen med spaghettien og ha på litt ekstra parmesan 9

FAMILY RECIPES

TACTILE TATERS: A TEXTURE TALE Potatoes hold a significant place in Scandinavian food culture. Introduced to the region in the late 18th century, they quickly became a staple in Nordic cuisine due to their ability to thrive in the challenging climate. In Scandinavia, potatoes are commonly prepared in various ways, such as as creamy mashed potatoes (known as “mos” in Sweden), crispy potato pancakes (Rösti in Denmark), and hearty potato casseroles (Jansson’s Temptation in Sweden). These versatile tubers have become an integral part of traditional dishes, reflecting their adaptability and importance in Scandinavian culinary heritage. It’s worth noting that the potato, originally native to South America, has also left a profound mark on cuisines worldwide.

¨Godaste potatis i världen¨ - a dish made during the workshop 12

Guessing game where one describes a dish to others using just its appearance and taste, all without revealing its name.

Children eagerly tasting and judging a variety of potato dishes. 13

KRYDDSTARKT MÅLTIDSSKAPANDE: ALLT - I - ETT DELIKATESS Ingredienser:

1. Börja med att blanda kokos, rödpeppar, vitpeppar, bhujiya (justera mängden beroende på din kryddtolerans), saltiga pinnar, russin, majs, vitlök och potatismos i en stor skål.

1 dl kokos 1 tsk rödpeppar (för den som gillar hetta) ½ tsk vitpeppar ½ indisk aalu bhujiya En nypa saltiga pinnar En handfull russin 1 dl majs 2 vitlöksklyftor Några chips Potatismos

2. Tillsätt några krispiga chips för en extra smakkick och textur. 3. Dekorera rätten precis som du vill för att göra den extra lockande. 4. Glöm inte att njuta av denna välsmakande rätt, men kom ihåg deras rekommendation: “Inte äta för mycket!”

TACTILE TATERS

FUNGI FANTASY: FANCIFUL FORAGING Forest mushrooms and foraging are deeply intertwined in Scandinavian food culture. The lush, wooded landscapes of the region provide an ideal environment for a diverse range of wild mushrooms, making foraging a popular pastime. In Sweden, Norway, and Finland, locals are well-versed in the art of hunting for prized fungi like chanterelles and porcini. These wild mushrooms are revered for their earthy, umami flavors and are often incorporated into traditional dishes, such as creamy mushroom sauces served alongside meatballs in Sweden (köttbullar) or enhancing the flavors of hearty stews. Foraging for forest mushrooms is not just a culinary practice but a cherished cultural tradition, connecting Scandinavians with the bountiful nature that surrounds them.

FUNGI FANTASY

Vi är lite hemliga ninjor

“Ingen är här…vi är själva” “Nej, de som sitter i javla Ryssland lyssnar på oss hela tiden.” “Vad, nej…men svär inte att.. kanske Prachi eller lärare ser oss …Prachi ser du oss ? Vi är här”

WHISPERS OF THE WOODS: TALES FROM THE FOREST WALK

“Woooooooohh vi kollar här om det finns ett spöke som bor här då ska vi dö en sekund.” (Inuti en trasig plattform)

“Bra att vi hittade en bark. Här håller jag en bark och oohh det finns en en mask. Titta titta vi hittade en glänsande mask”

FUNGI FANTASY

HJERTETALLERKEN Munching on crisp salad greens you find in your very own veggie garden is super cool, but guess what’s even cooler? Gobbling up wild salad greens from the magical forest! Here’s a recipe that’s been tested and approved by our youngest chef from Norway. Get ready for a wild adventure in your taste buds’ playground! Have you foraged salad greens? Which weeds are your favorites? How do you eat them? Ingredienser: Syre, Eplegul, Bringebær

“

EN HJERTE HEV SOM FLYR UTOVER ET FANTASTISK SYN

FUNGI FANTASY

”

FUNGI FANTASY

VEGGIES OF THE SEA: EXPLORING THE WONDERS OF SEAWEED Seaweed plays a unique and vital role in Scandinavian food culture. Along the extensive coastlines of Norway, Sweden, and Denmark, seaweed has been utilized for centuries, contributing to the region’s culinary diversity. In Scandinavian cuisine, various types of seaweed, including dulse, kelp, and bladderwrack, are harvested and used in a range of dishes. Seaweed is celebrated for its rich umami flavor, lending depth to soups, salads, and even traditional dishes like “lutfisk” in Norway. Beyond its culinary applications, seaweed is appreciated for its health benefits and sustainable qualities, aligning with the region’s commitment to responsible and environmentally friendly food practices. As Scandinavia embraces innovation in the culinary world, seaweed’s versatility and nutritional value continue to be explored and celebrated.

SJØGRESSBLANDING Mix these magical spices together and keep them safe in a secret container in your pantry or cabinet. Whenever you want to make your popcorn or chips dance with flavor, or transform your rice into a taste sensation, just sprinkle this enchanting blend anytime, anywhere! Ingredienser: Sesamfrø, Karri, Mynte, Vann, Wakame, Chili, Paprika

VEGGIES OF THE SEA

NATURE’S PANTRY ADVENTURES For generations, families in these lands have embraced the art of foraging for nature’s gifts and cultivating the earth to create meals that not only nourish the body but also feed the soul. In the heart of Scandinavia, the connection between food and nature is a cherished tradition, and today, we invite you to be a part of it. To get started on your own “Nature’s Pantry Adventures,” we’ve included some resources. You’ll find tips on where to forage safely, how to identify edible treasures, and the basics of potato cultivation. Armed with knowledge and curiosity, you can embark on your own journey, exploring, connecting, and nurturing the bond between your family and the natural world. So, grab your magnifying glass, your gardening gloves, and your sense of wonder, and let’s dive into the world of “Nature’s Pantry Adventures.” Together, we’ll explore, observe, and grow, all while savoring the delicious and wholesome treasures that nature has in store for us.

Resources www.geitmyra.no - Food Culture Centre for Kids www.loseter.no - Municipality-Driven Urban Farm in Oslo www.naturvernforbundet.no - Nature Preservation Organization Books Skogsträdgården: Odla ätbart överallt - Philipp Weiss, Annevi Sjöberg Vildplockat: Ätliga örter, blad, blommor, bär och svampar från den svenska naturen - Niki Sjölund Fleråriga Grönsaker: Upptäck, odla, njut - Annevi Sjöberg, Daniel Larsson, Philipp Weiss

FOOD FUNNIES During our exciting workshops, we invented some brand-new words. Here’s a special glossary of these wonderful words we created together! Bohgo chips - Extra krispiga chips som är otroligt goda. Exempel: “Mamma gjorde några bohgo chips som var så goda; vi åt alla.” Mjurigt - Något som är mjukt och knaprigt samtidigt. Exempel: “Det mjuriga brödet hade en mjuk insida och ett knaprigt skal.” Små ätliga träd - Broccoli, som grönsaken. Exempel: “Titta på de där små ätliga träden i salladen.” Kropspas - En snacks som har en kombination av kakor och svamp eller svampbruschetta. Exempel: “Jag åt kropspas på restaurangen.” Matkarta - Recept för att laga mat. Exempel: “Låt oss följa matkartan för att göra chokladchipkakor.” Sprekig - När något är både starkt och otroligt gott, så att du säger “wow.” Exempel: “Hotsåsen på de här vingarna är sprekig; den är stark men så smakfull!” Isn’t it fun to create new words and give names to things we love? Let’s keep exploring and discovering together!

MAT OG KJØKKEN Discover these delightful Norwegian metaphors related to food and the kitchen, perfect for adding a dash of intrigue to your conversations! Bite i det sure eplet - Være nødt til, finne seg i noe en ikke liker. Sur som en sitron - Og være veldig sur. Klin kokos - Fullstendig sprø, komplett tullete, helt gal. Ha det godt som plommen i egget - Ha det så bra som overhode mulig. Være på bærtur - Være langt unna der man skulle være, være på villspor, også i overført betydning f.eks. i en diskusjon. Tråkke i salaten - Gjøre noe upassende, dumme seg ut. Hvile på laurbærene - Være tilfreds med oppnådde resultater. Gå rundt grøten - Å bruke lang tid før du kommer til poenget, ikke tørre å si ting som de er. Høy på pæra - Være overlegen. Try using these fun phrases with your friends and family, or even try inventing your own!

THE END Congratulations on reaching the last page of Our Kitchen Tales! What an incredible journey it has been. We’ve had so much fun, shared so much love, and met the most amazing people along the way. From young to old, from near and far, each one of you brought something unique and special to this community. We can’t thank the children enough who were curious enough to partake in the journey with us. Your creativity and enthusiasm are what made Our Kitchen Tales so incredible. Contributors of the book: Amalie-Oline Benjamin Bo Conrad Jeppe Karoline-Aisha Line Sondre Sverre Hawa Khadidja Petra Fatima Sedat

Elena Nora G Sandrin Alva Ellen Molly Alvar Leonardo Klara Cataleya from Sörgårdsskolan Skillingaryd, Sweden

from Tonsenhagen Skole Oslo, Norway

Acknowledgment Being a part of this project has been an absolute blast! We couldn’t have done it without the fantastic support from Sörgårdsskolan and Tonsenhagen activity school. Big thanks to Remida for generously providing us with materials and space. Let’s not forget the wonderful teachers, Lena Karlsson, Marianne Skjefte, and Heidi Aspelund, for guiding us through this adventure. Heartfelt thank you to Julianna Litkei and Alexander M. Smith for their invaluable help and support in bringing this book to life. Thank you to the Nordic Council of Ministers’ Volt program for making it all happen.

About the curators Patricia Csobánczi is a designer and researcher with a focus on sustainability, food systems and a more-than-human perspectives. Based in Denmark, she employs future thinking and regenerative design to create citizen-centered projects that strengthen our relationship with food and nature. She holds an MA in Design for Planet from Designskolen Kolding. See her selected works at patriciacsobanczi.com Prachi Patil is a designer who specializes in children and their play culture. She did MFA in Child Culture Design from HDK in 2022. She now runs Studio PP in Sweden, where she creates meaningful and artful experiences for people of all ages and abilities. Her practice focuses on addressing the root causes of social inequalities and exploring the role of projects in bridging the social gaps with children. See her work at studiopp.co Torstein Aas is a designer with an MFA in child culture design, BA in product design. Based in Oslo,Norway. Work focuses on children’s play culture through artistic interventions where children build their own playgrounds. So, with full hearts and happy bellies, we close this chapter of Our Kitchen Tales. Thank you all for being a part of this incredible journey. Let’s keep the love, joy, and creativity flowing in our kitchens and in our hearts. Cheers to many more kitchen adventures!

Patricia Csobánczi, Prachi Patil, Torstein Aas have received funding from the Nordic Council of Ministers’ funding programme Volt for Our Kitchen Tales project. 2023 34