Growing up in a family of architects made me appreciate details—the well-crafted details made with care and compassion for how a house is its own story—a story of everyday tasks and life, a kitchen story, a story of food making, a story of fire and fireplaces, of home offices, sleep, and play.

This home in Trosterudstiebn, Oslo, was created by my grandfather, Jens Selmer, and his wife, Wenche Selmer. The house will now pass on to new owners. Still, I have been photographing and honoring all the small and more significant details of hidden walls, secret storage, and beautifully designed rooms, doors, drawers, and wooden furniture for the last week. As a friend said when joining our last gathering, "Everything in this house is thought of; there are no coincidences." And it's true. They offered so much time and thoughtfulness in every situation, in all the details of their home, and showed us how sustainable quality is because you don't want to change a thing.

I was also reminded of how good it is to be in a house made of unpainted wood and how important it is to fill a house with laughter, food, and love for it to shine brightly.

Community Sauna Hot Spot

The neighborhood community on Nesodden peninsula, a short ferry ride from the Norwegian capital, Oslo, wanted to increase their already growing number of common saunas.

They wanted an eco-friendly and social sauna with a breathtaking view. In this case Oslo Works has designed a Hotspot that really takes care of that.

Rørosmeieriet is an ecological diary chain that wanted to make a cookbook with some of the best chefs in Norway. We traveled to the most fantastic places, took pictures, and gathered recipes. You can buy the book at their shop in Røros.

Product pictures for Godt Brød, to use in commercial marketing in their stores

Cabin at Imingfjell made by Arkitektværelset. More about the project at www.innholdsbyraet.no and https://arkitektvaerelset.no

Innholdsbyrået got a perfect customer: An ecological bakery chain, Godt Brød, who makes healthy bread and sweet cinnamonrolls, french loaf and seedy sourdough. And they wanted to make a book. Oh heaven, we love to make books. So in 2015 we met a lot of handy bakers with strong hands. We travelled around in Norway, and learned how to roll the perfect french baguettes, how to use oatmeal in the buns, to use two days on the perfect dough, the perfect brown bread.

We need to hug more and share food made with love. Food Studios' primary emphasis is to share knowledge about Food Empathy. During the winter of 2022, Cecilie Dawies, the founder, initiated a Community Brunch once a month at Factory Tøyen, where I helped take photos and make food and herbal teas. Chef Elizabeth Gilman made a menu based on locally harvested and grown vegetables, and many volunteers joined before and after, helping out and making the gatherings possible. Food Studio emphasizes how we gather, forage, and make food that holds the story of possible ways of living sustainably in all meanings. Through these gatherings, we wanted to give the participants a taste of the wisdom Food Studio has collected through years of initiating tables where people can meet over well-cooked meals in kitchens, halls, lawns, and fields. See more at Foodstudio.no