Tag Archives: food

Oaxaca epilogue: Journeying through the mountains

The conference ended with an extravagant party, with food and mezcal and performances. And it was like everyone was floating on the wave of a successful, inspiring conference – and now, the wave broke. An extreme discharge of energy. Everyone dancing, from master students to world-renowned professors. And I will forever remember this: Dancing salsaContinue reading “Oaxaca epilogue: Journeying through the mountains”

thoughts from a session: Fostering complexity thinkers

Almost every session I went to at the PECS conference gave me something new to think about, and I took a lot of notes also from the sessions I was not assigned to blog about. They’re all a jumble now, both notes and impressions, and I can’t really trace them back to a specific sessionContinue reading “thoughts from a session: Fostering complexity thinkers”

the care in cooking

Oaxaca is famous for its cuisine. Therefore, I excitedly accepted the offer to join a cooking class together with a couple of my colleagues one day before the conference started. The classes are run by a woman whose in-laws run a bed and breakfast where my colleagues were staying, and are held in the outdoorContinue reading “the care in cooking”

Sahelian stories: A young researcher trying out social media

Some weeks ago, I was the guest editor of Stockholm Resilience Centre’s Instagram account under the hashtag #SRCFieldwork. Every week, a master’s or PhD student or researcher at the center posts photos and tells stories from their fieldwork experiences. The idea is to give some insight into the work behind the research and also shareContinue reading “Sahelian stories: A young researcher trying out social media”

blue food, or the obsession with immortality

I read a book about food (quite a long time ago now, actually, I’m so behind with everything, it’s embarrassing). The book was written by Niklas Ekstedt, a chef, and Henrik Ennart, a journalist, and it is called “Den blå maten – Recept för ett långt och lyckligt liv” (“The blue food – Recipes forContinue reading “blue food, or the obsession with immortality”

returning to spring (early May)

Traveling and adventures and working in exotic places is all fine, but. I can’t remember a time when I felt more relieved from returning home than last May. Oh, was I happy. And arriving in a Stockholm that had just exploded into spring bloom, the sun shining through bright green leaves. It was like enteringContinue reading “returning to spring (early May)”

the baobab fruit (mid-April)

It is a tree like no other, the baobab. A symbol for the African savanna, with its massive trunk and flaky crown. In Burkina Faso, they harvest the baobab leaves, dry them and put as flavoring into soups. The fruits, however, had until quite recently been completely unchartered territory to me. One afternoon in Zebilla,Continue reading “the baobab fruit (mid-April)”

passion and love as an agent of change

Another thing that Naomi Klein said during her talk in Stockholm in November, was that we have to remember love. Research is necessary for understanding what is happening, but no science in the world can make people change. Love is. Love for our people, for our homes. Love for Earth. And love creates passion. AndContinue reading “passion and love as an agent of change”

the first meal of 2016: the watermelon cake

I spent New Year’s Eve with Natalia and Alice, cooking food, drinking sparkling wine and baking a watermelon cake. That meant we spent the entire evening in aprons, constantly eating, laughing and building a mountain of dishes in the sink. This is the third year in a row that I spend New Year’s Eve with Natalia.Continue reading “the first meal of 2016: the watermelon cake”