Farmer Jone Wiig and Chef Arne Nese want to create food and meal enjoyment through locally produced quality ingredients and cooking of these. Be it horticulture tours, cooking classes as well as temporary restaurant operations in exciting locations.

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Together, Jone and Arne have developed their contribution to reducing food waste, namely a crispbread produced with unfortunate vegetables that do not reach the “body ideal” of the market, but which inside are equal value... er tasty.
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A product that is versatile, crispy and tasty.