What's on
SPIS M a/e D plans many exciting and different experiences where you, as a guest, can taste your way through the many stories and facets of food culture.
I EAT M a/e D calendar you will get an overview of what we have planned and when you can participate in a SPIS M a/e D Lolland-Falster event, just as you will also be able to find links to tickets and more information.
The calendar is constantly updated with more information and more events, so stay tuned.
Under teaching offers you can read more about which school courses we offer for public and private schools and when. SPIS M a/e D's school course is free and requires prior registration.
Teaching offers
For schools
SPIS M a/e D Lolland-Falster has, during the project period, offered several school courses through the Cultural Service based on different themes.
Below you will be able to find information about the free teaching courses that we have worked with in SPIS M a/e D
– and which you and your class can also become familiar with by downloading the material completely free of charge.
The recipes are also available in a more family-friendly version.
We have worked with the subjects:
EARTHLY OBESITY
FRUIT PLANTS
COASTAL FOOD
WILD FOOD
EASTER TRADITIONS
TASTE OF CHRISTMAS
EAT M a/e D Lolland-Falster's Teaching material
Here you can read about and download our recipes and teaching material from previous SPIS M a/e D teaching courses
Coastal food
This school course was about fishing and coastal food.
With a focus on the living harbor in Langø, we heard exciting stories about life
as a fisherman and learned about the history of coastal fishing on Lolland and Falster.
You can download teaching material and class recipe here.
In SPIS M a/e D Lolland-Falster's Food Culture Laboratory in Czarens Hus in Nykøbing Falster, the school classes learned how to fillet hornfish, which was then cut into suitable pieces, breaded, fried and finally served with oven potatoes and homemade mayonnaise.
Should you want to do it at home, you can download the family recipes here.
And if you would like to hear about Langø's fishing history, watch our small info film
Land of fruits - conservation
For this course, the school students visited the old manor house Pederstrup.
Here they became wiser to the great tradition of fruit growing on Lolland, Falster and the islands and could even be allowed to experiment with preserving and refining local fruits and berries.
You can download teaching material and class recipe here.
In SPIS M a/e D Lolland-Falster's Food Culture Laboratory at Reventlow-Museet Pederstrup, the school classes learned how to pit cherries, which were then cooked with sugar and vanilla into a delicious old-fashioned cherry sauce and poured into glasses for later use. In addition, the students made a wonderful and quick apple cake with whipped cream, which was enjoyed together.
If you want to try it at home, you can find it the family recipes here.
WE ALSO HAVE A LITTLE INFO MOVIE about the Stevnskirsebærret from Frederiksdal
Taste of Christmas
For our Christmas course, the theme was naturally Christmas and SPIS M a/e D teachers came out into the school kitchens at the schools.
Here, work was done with two different klejne recipes from the local Horslunde Bakery, and there was also talk about the Christmas traditions and especially about the different food traditions that are associated with the Christmas days in Denmark both now and in the past.
You can download teaching material and class recipe here.
In the school kitchens, half of the class made Old-fashioned kleiner, while the rest of the class made Norwegian kleiner. Some of the dumplings were cooked the old-fashioned way in lard, while the rest were cooked in Palmin coconut fat. In this way, the students could feel, smell and taste the difference themselves.
If you want to try the recipes at home, you can find These.
Easter traditions
For our Easter course, the theme was of course Easter and SPIS M a/e D teachers came out into the school kitchens at the schools.
Here they worked with different recipes and there was also talk about Easter traditions and especially about the different food traditions that are linked to the Easter days in Denmark both now and in the past.
You can download teaching material and class recipe here.
Wild food
Under the topic Wild Food, we work with game, i.e. both wild animals and wild plants. In the kitchen we tasted meat from animals that have been shot locally in Lolland-Falster.
The school classes were invited into SPIS M a/e D's Food Culture Laboratory in Czarens Hus in Nykøbing F., where they saw, smelled, tasted and felt the meat. A different taste experience awaited them than the one they were used to when they normally eat meat. They also tasted wild plants that had been gathered in the wild.
You can download teaching material and class recipe here.
In the kitchen, pasta was made with pheasant and mushrooms.
If you want to try the recipes at home, you can find These.
Earth's Obesity
Under the topic Earth's Obesity, we worked with legumes - and more specifically with the local gray pea varieties Lollandske Rosiner and Brown pea from Nakskov.
The school classes were invited into SPIS M a/e D's Food Culture Laboratory in Czarens Hus in Nykøbing F., where we talked about the history of peas locally here in Lolland and Falster. Then we went into the kitchen together to taste and work with the two types of peas.
You can download teaching material and class recipe here.
In the kitchen, an old dish was prepared: Søbeerter, which is a classic soup dish made from gray peas, which were eaten in farming communities in the 1800s. We also made some newer dishes, namely pea hummus and baked peas. Everything was finally served and eaten with some good sourdough bread.
If you want to try the recipes at home, you can find These.