Lauren Wildbolz

Feshii at Militärstrasse 14 celebrated its first anniversary yesterday.

For only 11 francs you could have a dish of your choice including a drink.

A brief history of the Feshii chain:

As marketing manager for fashion guru Oscar de La Renta in New York City, founder Matthew Corrin regularly visited the city’s many lunch spots. After too many unhealthy lunches, Corrin has decided to make fresh food ‘magic’. The idea? To create a scalable, distinctive business model that will forever change people’s eating habits for the better. The aim was clear: to counter the pretext that there are no healthy meals that are also affordable. With this goal in mind, the first Freshii restaurant was opened in Toronto in 2005 to massive customer demand. As marketing manager for fashion guru Oscar de La Renta in New York City, founder Matthew Corrin regularly visited the city’s many lunch spots. After too many unhealthy lunches, Corrin has decided to make fresh food ‘magic’. The idea? To create a scalable, distinctive business model that will forever change people’s eating habits for the better. The aim was clear: to counter the pretext that there are no healthy meals that are also affordable. With this goal in mind, the first Freshii restaurant was opened in Toronto in 2005 to massive customer demand. They quickly became popular – with film crews, in offices and at home on dining room tables in Los Angeles, Toronto, Chicago and finally around the world.

The lunch we tested: TERIYAKI TWIST without baked peas, but with more edamame, mmmhhh-very tasty!

This sector combines high-quality food that is prepared quickly with a focus on health and well-being. Eat. Energize. – is the motto. They want to offer a selection of fresh and nutritious meals that also provide plenty of energy. They want to show you which foods you can eat more of and which you should avoid. They want to offer meals and snacks that help us enjoy life to the full. They write that they are living their “Mission Green” and are standing up for Mother Earth by breaking away from traditional gastronomic habits: excessive packaging, high energy consumption, and high-fat meals.

This philosophy is very similar to the vegan kitchen and we would like to take this opportunity to congratulate Freshii on its anniversary!

Compostable take-away tableware made from renewable resources.

The entire range can be ordered vegan, click here to go directly to the menu.

The
freshii webpage
for Switzerland can be found
here.

“The Dittinghaus on Hafnerstrasse, this slightly run-down property in the high-priced Kreis5 district, is the venue for an exhibition. The three floors are buzzing, flashing and sounding. And it smells too, because a kitchen turns waste into sparkling food and serves it. We like to call it the Midas-Stübli, after King Midas, who turned shit into gold. But that would be wrong, because the discarded goods were not spoiled. My nose only reacts sensitively even on the third floor because I’m fighting a stomach virus that has nothing to do with the culinary art of Lauren Wildbolz, a Master’s student in Transdisciplinarity.

But Hi-Lo-Cuisine has a lot to do with a structure that I encountered again and again during these two days: It is the dialog of different skills, styles, languages – within a work itself. Waste and sushi, amateurish and virtuoso bodies, advanced images and teenage poetry, loss of control and score: these polarities haunt my two long house calls. Does transdisciplinarity (read slowly, then it goes better: transdisciplinarity), does transdisciplinarity ultimately mean above all that a work of art shows different points of view and calls for mindfulness?

The exhibition is called “Showroom Z+: Representation Formats in Transition” and occupies almost all the rooms in the building, including the offices of the Z+ department, where the transdisciplinarity specialists work, to whom I report as an observer. I counted 19 show contributions from students from all ZHdK departments, and after two days it was all over again.”

Source
Tobi Müller :
Observer-in-Residence ZHdK

Next, we are invited to Perla-Mode on Langstrasse for a week with our project:

Food of the season. Organic. Innovative. These are just a few terms that can be used to describe the gastronomic diversity in Copenhagen. Ten years ago, few people were familiar with Nordic cuisine. That has changed significantly. Copenhagen is developing into one of the leading gastronomic destinations.

The best bistro cafés can be found not far from Strøget (which means “street” in Danish), but we weren’t in the red-light district like here on Langstrasse in Zurich, Strøget is the large pedestrian zone in Copenhagen that leads through the beautiful city center. The high street is home to pretty much every fashion label in the world. In the huge Stella
Mccartney Shop
as a reward for the long “dash-walking”, we spent a long time there: Stella Mccartney, like her father Paul Mccartney, has long advocated a vegan lifestyle and campaigns for animals, for example.
At Peta
. For this reason, she also produces all her shoes, belts and accessories from the most beautiful and sustainable materials such as the best breathable
leatherette and wool
from cheerful sheep with a farm patent.

The side streets of the “Strich” are always good for little surprises and so you will not only find 42° Raw in one of these alleys, but also many other small cafés and restaurants.

But we were more interested in the green sushi Although it is not purely vegan, there is a Chef’s Choice vegan menu on the menu, which, with 5 courses, was simply fantastic and damn tasty:

Second course: Dragen Avocado Roll:

Only one restaurant could top the green Shuhi for us, so we went for brunch once and then for lunch the next day:

The Botaniq
firefly Garden.

We also met Arnaud Hauchon, the owner of Botaniq, in person. Before the Copenhagen restaurant, Arnaud had already worked as a vegan chef all over Europe, he was even once at the
Hiltel
in Zurich;-)

Arnaud Hauchon, chef and owner of the
Botaniq
in Copenhagen

Best vegan brunch of our lives. Definitely.

This is described on the menu card as follows:

All we have to say in conclusion is: off to København!

Click here & go to the past SRF1 program.

News from Müllerstrasse 64:

The new buffet system has arrived at the Vegelateria and from today you can select and scoop your own food and then pay for it by weight at the checkout with Michael or Kedar.

My plate today cost chf 15.50 and I wanted for nothing. Of course, as always, it was exquisite and visually stunning:

http://vegelateria.ch/