[foodhackingbase] A Fermentationlab in Brussels is seekingconnections

[Ferment Hings]

Hello Food Hacking Base,

I'm following up on this mail, because i had some new developments about
the possible weekend. Came across this project too:
https://www.petrashub.org/bitbarista-goes-out-to-work/ that we are
defenitly building in our shop :) and i contacted iMal an 'Artist in
Residence Fablab' that combines technology and art, and are interested in
helping and giving a space and usage of their fablab to work on fermented
stuff.

So voila, let me know what you think,
Kind regard,
Yannick

Op vr 27 okt. 2017 om 11:20 schreef Ferment Hings <fermenthings at gmail.com>:

> Hello Frantisek,
>
> No problem, thing can take time to develop. In December it's quite
> difficult to propose a date because we have already activities on two
> weekends, and two others are the weekend of christmas or new year's eve.
> Difficult to motivate the public i think.
>
> I propose to lock a date in Januari, somewhere near the end. I came accros
> this installation
> http://www.arvidandmarie.com/phone/arvid-marie-~-sam.html and would love
> to invite them too for the weekend and connect with some local fablabs i
> know to make it a great makers weekend. What do you think?
>
> Kind regard,
> Yannick
>
> Op wo 25 okt. 2017 om 11:32 schreef Frantisek Algoldor Apfelbeck <
> algoldor at foodhackingbase.org>:
>
>> Hello Yannick,
>> I'm sorry for very late replay. Is it OK with you and your group to
>> postpone the "possible" but I hope likely event with Food Hacking Base
>> (fhb) for later?
>>
>> I've got really busy with work, cidre apple harvest season and
>> fermentation meeting in Czech Republic Kvas 2017.
>>
>> Personally I would like to come with other fhb members and make
>> something happen at your community before 34c3 (27-30/12/2017), setting
>> the date and basic program month in advance before the event or so. If
>> not possible than I would say January or February. I hope one way or
>> other someone involved at fhb may pass to say hi in advance so there is
>> a personal interaction, there are some people active in Belgium like for
>> example Machtelt.
>>
>> I hope things will develop well, once more sorry for late replay, I
>> promise to do better next time :-)
>>
>> Sincerely,
>>
>> Frantisek
>>
>> ---
>> Frantisek Algoldor Apfelbeck
>>
>> biotechnologist, kvasir&hacker
>>
>> http://www.frantisekapfelbeck.org
>>
>> "There is no way to peace, peace is the way." Mohandas Karamchand Gandhi
>>
>>
>> Disclaimer - there are other people who have access to this email
>> account, please be aware of that it is part of the design. For "highly
>> private communication" use algoldor at yahoo.com
>>
>> On 2017-10-13 10:25, Ferment Hings wrote:
>> > Hello Frantisek,
>> >
>> > Thanks for the reply, we are of course also interested in a longterm
>> > collaboration, that's better for both groups i think.
>> > What i would propose is to create a first meet on the weekend of the
>> > 11th. We have the space, we can hook you up with some couches and
>> > create an interesting first meeting. Maybe it is best that we do a
>> > call when some of you are available?
>> >
>> > Kind regard,
>> > Yannick
>> >
>> > Op do 12 okt. 2017 om 20:59 schreef Frantisek Algoldor Apfelbeck
>> > <algoldor at foodhackingbase.org>:
>> >
>> >> Greetings Yannick and all,
>> >> first of all apologies for late reply however Marcel has already
>> >> shared
>> >> the info on our project.
>> >>
>> >> I like the concept which you described as your project. From my
>> >> point of
>> >> view having a shop or restaurant where you can promote fermentation
>> >> and
>> >> generate resources by doing so to cover costs of your living is very
>> >> good idea. Combining it with the "next level" experimental unit is a
>> >> logical continuation and I can definitely imagine that establishing
>> >> your
>> >> place as a hub for fermentation activities in the future including
>> >> workshops, presentations etc. would contribute greatly to the
>> >> community.
>> >>
>> >> As Marcel already mentioned food hacking base "members" are spread
>> >> all
>> >> around the world and most of us but not all take the food&drink
>> >> related
>> >> activities as hobbies, however some of us are either doing
>> >> fermentation
>> >> professionally or are trying to do so (I'm trying to switch for it
>> >> full
>> >> time so I can make my living by doing so). I would definitely
>> >> recommend
>> >> you to speak with Machtelt who is based in Belgium and is very
>> >> experienced in wide spectrum of fermentation, also she has been
>> >> participating at fhb for years so she knows what we do and how.
>> >>
>> >> I've to say that doing something on the 11/11 weekend at your place
>> >> would be very interesting for me and I think for others too. We are
>> >> flexible concerning activities always trying to find compromise
>> >> which
>> >> suits all - long term collaboration is preferred.
>> >>
>> >> I think that would be enough lines for now, please let us know how
>> >> do
>> >> you see it with the 11/11 weekend, we could definitely do something.
>> >> Talking about stuff in person is always best I think.
>> >>
>> >> Take care,
>> >>
>> >> Sincerely from Cherbourg, Normandie,
>> >>
>> >> Frantisek
>> >>
>> >> ---
>> >> Frantisek Algoldor Apfelbeck
>> >>
>> >> biotechnologist, kvasir&hacker
>> >>
>> >> http://www.frantisekapfelbeck.org
>> >>
>> >> "There is no way to peace, peace is the way." Mohandas Karamchand
>> >> Gandhi
>> >>
>> >> Disclaimer - there are other people who have access to this email
>> >> account, please be aware of that it is part of the design. For
>> >> "highly
>> >> private communication" use algoldor at yahoo.com
>> >>
>> >> On 2017-10-12 17:01, Ferment Hings wrote:
>> >>> Hey Marcel and the team,
>> >>>
>> >>> Thanks for the response. We really love the philosophy, also the
>> >> open
>> >>> source aspect, wiki and experimentation of the food hacking base.
>> >> We
>> >>> would love to host you guys for a day or two at our place, that
>> >> would
>> >>> be awesome. We still are open for events around that time, so let
>> >> me
>> >>> know what we can do for you to make it a reality.
>> >>>
>> >>> Kind regard,
>> >>> Yannick
>> >>>
>> >>> Op vr 6 okt. 2017 om 14:18 schreef Marcel van der Peijl
>> >>> <bigmac at xs4all.nl>:
>> >>>
>> >>>> Hi Yannick,
>> >>>>
>> >>>> We’re a slightly unorganized group of foodhackers living all
>> >> over
>> >>>> the world, but meeting at hackerevents in Europe; we do ccc
>> >> congress
>> >>>> every year, dutch and german summer camps, maybe emfcamp next
>> >> year.
>> >>>> I intend to visit fosdem next year for the first time, not sure
>> >> if
>> >>>> that will be as foodhackingbase then – depends on who can make
>> >> it.
>> >>>> The most involved person Frantisek ‘algoldor’ Apfelbeck
>> >>>> currently lives in Normany making cider. I currently have all the
>> >>>> kitchen equipment in my storage for events. And large tents.
>> >>>>
>> >>>> Website is
>> >>>>
>> >>>> https://foodhackingbase.org/
>> >>>>
>> >>>> We provide community kitchen at hackerevents, feed our
>> >> supporters,
>> >>>> but mostly try to have workshops of which a lot is about
>> >>>> fermentation and experimentation. We also build our own
>> >> incubators
>> >>>> with arduinos etc.
>> >>>>
>> >>>> We were actually looking for a reason to meet halfway somewhere
>> >> in
>> >>>> Belgium (I live near Amsterdam) for a food hacking / fermentation
>> >>>> based reason, maybe the weekend of 11/11 or so. Maybe we should
>> >> plan
>> >>>> something in Brussels for a change? We do events in Antwerp
>> >>>> (voidwarrenties etc) sometimes too.
>> >>>>
>> >>>> Frantisek is offline for the weekend, but I’m sure he’s very
>> >>>> interested in your shop. He produces lots of kombucha, ginger
>> >> beers,
>> >>>> cider; some of that may be sellable in your shop. Same for kimchi
>> >>>> which he makes (since he used to live in South Korea); some of us
>> >>>> produce lots of sauerkraut; some absynth.
>> >>>>
>> >>>> So please read up on our wikis, and think about meeting up! More
>> >>>> after the weekend when Frantisek is back online. We usually have
>> >> irc
>> >>>> meetings on Sunday evening btw, #foodhackingbase on oftc.
>> >>>>
>> >>>> TTYL,
>> >>>>
>> >>>> Marcel van der Peijl
>> >>>>
>> >>>> fhb
>> >>>>
>> >>>> FROM: Ferment Hings
>> >>>> SENT: Friday, October 6, 2017 1:39 PM
>> >>>> TO: foodhackingbase at lists.hackerspaces.org
>> >>>> SUBJECT: [foodhackingbase] A Fermentationlab in Brussels is
>> >>>> seekingconnections
>> >>>>
>> >>>> Hello fellow fermenters,
>> >>>>
>> >>>> I'm Yannick and i recently opened a shop in Brussels only around
>> >>>> Fermentation [1] called Fermenthings. We work only with local
>> >>>> producers and sell everything we can find and appreciate around
>> >>>> fermentation. We are starting now our second phase and that is a
>> >>>> Fermentation Lab, based on the principles of the Fablab, Biolab
>> >> or
>> >>>> foodlabs, we want an OpenSource space where people can
>> >> experiment,
>> >>>> try out new things and come  to learn from each other. I got in
>> >>>> touch with your project through people from Edgeryders and would
>> >>>> really love to learn more about your movement.
>> >>>>
>> >>>> Looking forward to the response,
>> >>>> Yannick
>> >>>
>> >>>
>> >>> Links:
>> >>> ------
>> >>> [1] http://www.facebook.com/fermenthingslab
>>
>
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