Who: Gitte Witt & Filip Loebbert
Where:52 more years
- Life is to short to eat bad food. Meet the real food lovers and Founders of 52 more years and be inspired how to make simple, delicate and healthy food.
Envelope by Celine Aagaard
When did your fascination for food started? Gitte: Since I was a little child I had a natural fascination for food. Probably because both my father and grandfather cooked a lot, and I used to stand by on a chair, watch, and «help» out. Making jam and rolling meatballs. With my dad it would be food involving a lot of spices and creativity, with grandpa it was traditionally food. So as long as I can remember I have had a big interest and fascination for food.
Food was also involved when you first met- tell us the short story Filip worked in a juice and sandwich bar, which happened to be Gittes favorite in Oslo at that time. So once when she came in to order her special green juice, he was standing there behind the counter. He smiled at her, and she was sold. Gitte decided to come back a few days later. We started talking right away, and in the end Filip asked for Gittes number The rest is story.
Tell us the idea of 52 more years? The food we make is simple, healthy and good. For us health has to do with real products, no extremes and the love of eating in social company, or by yourself. We want to show how you can cook at home, not having to buy very expensive or complicated ingredients. We also want to portray an environment around food - so going in to our blog will be a place for inspiration with beautiful pictures of food and the lifestyle around it.
Healthy food is trendy - what is the hottest to serve right now? Well, for us - there isn’t healthy or unhealthy food in our cooking, in the sense that what we make should always be healthy, but in the right terms of health. For example is a juicy hamburger served with sweet potato fries and a kale salad can be healthy. Its about balance. We dont want to be a part of that movement who focuses on extreme methods, which easily increase mental pressure for many, not being able to achieve what is being promoted.
What is key 5 ingredience to have in the kitchen? Olive oil, two kinds. Red dried chili pepper, flakesalt, parmigano cheese and sourdough bread
What is the first you eat in the morning? Soy milk latte, tea, grapefruit, kiwi, and toasted bread with egg, ham or jam.
And the last Thing you drink or eat before you go to bed? Either tea and an orange or Ben&Jerrys.
What do you serve on a sunday morning? Fresh sourdough rolls, butter, egg, a good white cheese, sprouts, avocado, grapefruit juice and coffe.
What is your special ? Gitte: I think my special is a pasta with broccoli and parmigano cheese, or a juicy kale salad with avokado and apples. Filip: Hamburger with bacon, walnuts, chevre and walnuts.
Life with and without good food? We can’t really imagine life without good food. It can make a rainy day shine if you for example serve a meal made with love in the evening. But good food can also be simple food, its all about the ingrediens! Life is to short to eat bad food…
What do you make if you gonna surprise each other? Gitte: For Filip I would make a nice steak with homemade bernaise sauce and homemade fries. Filip: For Gitte I would bake a good pizza and serve her a light and tasty glass of red wine.
Veggies or meat? We eat both, but we eat more veggies than meat on a daily basis. We try to have the vegetables be the main ingrediens, and the meat rather a supplement - than the focus of the meal
Any food forecast for 2017? I think people will become more aware of where products come from. Local food is already a trend we think will just grow. And also what we mentioned about vegetables being a bigger part of the meal than meat. That is a healthy and balanced trend.