<html><body><div style="color:#000; background-color:#fff; font-family:bookman old style, new york, times, serif;font-size:12pt"><div><span>** Hi Slawomir and all.</span></div><div><span>Glad to hear that there are more and more of us!</span></div><div><span>Answers in the mail.<br></span></div><div><br></div><div style="font-family: bookman old style, new york, times, serif; font-size: 12pt;"><div style="font-family: times new roman, new york, times, serif; font-size: 12pt;"><font face="Arial" size="2"><hr size="1"><b><span style="font-weight:bold;">From:</span></b> Slawomir Jabs <slawek.jabs@proidea.org.pl><br><b><span style="font-weight: bold;">To:</span></b> foodhacking_at_camp@lists.hackerspaces.org<br><b><span style="font-weight: bold;">Sent:</span></b> Wednesday, August 3, 2011 10:25 AM<br><b><span style="font-weight: bold;">Subject:</span></b> Re: [Foodhacking_at_camp] Foodhacking_at_camp news, budget, shifts etc.<br></font><br>Hey
everyone!<br>Hi Frantisek,<br><br>This is Slawomir from the CONFidence crew. We are going to stay with you at<br>the neighbor camp, so concerning the food hacking project we could have some<br>input too:)<br><br>** Great that is what is it about.<br><br>First of all, we will bring some traditional Polish food with us, and we'd<br>like to call is a small Polish night/afternoon where we will give it away to<br>everybody. Maybe on Thursday afternoon/evening. <br><br>** Thursday is the open night at the food hacking base (fhb)/neighbor village and we will be cooking like crazy, it will be probably very busy. I would suggest some other day so we can have more time and relax atmosphere. We can also do a bit on Thursday (just a dish or two on efficient level) and more some other day. I think that except Thursday it should be much more relaxed - that is the idea, not to stress too much and enjoy the cooking/brewing/distilling with cool people. <br><br>What I
thought about was<br>cooking some traditional polish sour rye soup with eggs so we will need some<br>basic products like garlic, a little bit of meat potatoes, sausage, and huge<br>pots.<br><br>** It would be great if you can make up the recipe for the individual dishes something like this for dishes or workshop, it can be much more simple for now, it's just about having idea what ingredients we need and when is it suppose to happen. Of course more detailed better.<br><br>http://events.ccc.de/camp/2011/wiki/Ovid%27s_salad_%28meal_salad,_vegetarian/vegan,_gluten-free,_lactose-free%29<br><br><br>I'll keep an eye on the big pots. What size would you like to have? 15, 30, 50 l?<br><br>Also, we are going to bring the still. But we will need some support for<br>that:<br>-running water,<br>-electric or gas oven.<br>-some empty bottles (but i guess there will be plenty available:))<br>-wine (see below)<br><br>** Great! This is very cool I was hopping that
someone would do that! We will get what we need for this to happen. The wine is now secured all the way from Morava to Prague, now I'm looking for the transport from Prague to the camp, I'll be updating you on that. I've ordered 100 l (more or less half red/half white).<br><br>As far as i know all that can be found in the neighbor kitchen.<br>Distillation process lasts around 3-4 hours sow we could try doing it on<br>Thursday and Friday during the day.<br><br>** I think Friday would be great. Could you do at least very simple info and post it to the workshop list on Friday (if Friday is OK with you)<br><br>http://events.ccc.de/camp/2011/wiki/Workshops_at_FHB_Friday_12/8/2011<br><br>There is a sushi workshop from 16:00 and I may lead brewing workshop from the same time too if I'm brave enough for that, I'd recommend do it at some non colliding time (I would like to attend too :-))).<br><br>We also need something to work with i.e. Wine. I saw earlier that
you<br>mentioned you can get some wine from Chech. If it was possible, we could use<br>around 30 liters for the distillation process. If it's hard to get it we<br>will just buy it in local markets.<br><br>** Yes I should get the wine.<br><br>** Talk to you all soon,<br><br>** Sincerely,<br><br>** Frantisek<br><br><br>Pozdrawiam / Best Regards<br>--<br>Sławomir Jabs<br>e-mail: <a ymailto="mailto:slawomir.jabs@confidence.org.pl" href="mailto:slawomir.jabs@confidence.org.pl">slawomir.jabs@confidence.org.pl</a><br>e-mail: <a ymailto="mailto:slawek.jabs@proidea.org.pl" href="mailto:slawek.jabs@proidea.org.pl">slawek.jabs@proidea.org.pl</a><br>Mobile: +48506689591<br><br><br>_______________________________________________<br>Foodhacking_at_camp mailing list<br><a ymailto="mailto:Foodhacking_at_camp@lists.hackerspaces.org" href="mailto:Foodhacking_at_camp@lists.hackerspaces.org">Foodhacking_at_camp@lists.hackerspaces.org</a><br><a
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