<html><body><div style="color:#000; background-color:#fff; font-family:bookman old style, new york, times, serif;font-size:12pt"><div><span>Hi Nick and all!</span></div><div><span>Good point about c-base. I've to check with them about using the kitchen, there were some legal issues concerning the "open catering" but workshops may be fine, we will see.</span></div><div><br><span></span></div><div><span>I'll sign for the lightning talk within next few days, thanks for reminding. <br></span></div><div><br><span></span></div><div><span>And just to mention note from Nick about the 28c3 wiki, it is not opened yet, we are waiting on official opening. Till than we will have wiki pages somewhere else, good tip is hackerspaces org we have here our mailing list already so, why not, if they agree?</span></div><div><br><span></span></div><div><span>I'll be in touch, I'm relaxing today, I'm quite fucked up after hard manual labor in my current job. I'm looking forward
to be out of it as soon as possible but till Christmas ...</span></div><div><br><span></span></div><div><span>Sincerely,</span></div><div><br><span></span></div><div><span>Frantisek<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> Nick Farr <nick@nickfarr.org><br> <b><span style="font-weight: bold;">To:</span></b> foodhackingbase@lists.hackerspaces.org <br> <b><span style="font-weight: bold;">Sent:</span></b> Friday, November 25, 2011 4:41 PM<br> <b><span style="font-weight: bold;">Subject:</span></b> Re: [foodhackingbase] [Foodhacking_at_camp] food hacking at 28c3 - proposals<br> </font> <br>
<div id="yiv270201762"><div>Don't forget that c-base is an option for hot cooking workshops, if the kitchen is not available at the bcc.</div>
<div>As well, if anyone wants to submit a lightning talk, send it to <a rel="nofollow" ymailto="mailto:28c3@nickfarr.org" target="_blank" href="mailto:28c3@nickfarr.org">28c3@nickfarr.org</a>. ;)<br></div>
<div>Nick Farr<br>
http://nickfarr.org<br>
+1 203 441-3277<br>
D762E03B / N0FAR</div>
<div class="yiv270201762gmail_quote">On Nov 25, 2011 10:38 AM, "Alexander Chemeris" <<a rel="nofollow" ymailto="mailto:alexander.chemeris@gmail.com" target="_blank" href="mailto:alexander.chemeris@gmail.com">alexander.chemeris@gmail.com</a>> wrote:<br><blockquote class="yiv270201762gmail_quote" style="margin:0 0 0 .8ex;border-left:1px #ccc solid;padding-left:1ex;">
Hi Frantisek,<br>
I'm sorry for the late response - I'm swamped with all the tasks, as<br>
usual.My talk about our GSM hardware was not accepted for 28C3, so I<br>
willhave more free time during the Congress and I think I can do<br>
bothworkshops. At least I'll try to prepare both. :)<br>
On Mon, Nov 14, 2011 at 15:58, Frantisek Apfelbeck <<a rel="nofollow" ymailto="mailto:algoldor@yahoo.com" target="_blank" href="mailto:algoldor@yahoo.com">algoldor@yahoo.com</a>> wrote:<br>
> That workshop sounds great! However I certainly hope that you will be ready<br>
> to do another round of kvass too!<br>
><br>
> I'm sure that there will be restrictions concerning the "hot cooking" I'm<br>
> finding out how hard is it going to be already. I assume that if we use non<br>
> gas stoves like electric or induction and we will not produce to much fumes<br>
> or we take care about them - ventilation + carbon filters, we may be able to<br>
> do it but we have to negotiate with the ccc crew. I'm on it.<br>
> I just wonder why is that lovely "English page" about your reipe in azbuka?<br>
> :-)) I know this seed, it is called pohanka in Czech = buckwheat in English.<br>
> It was really big in Europe in medieval times especially in regions where<br>
> wheat could not grow very well - buckwheat is suppose to do well on bad<br>
> soils I think. I'm preparing buckwheat crepes, which I learned in the French<br>
> Cafe in Ireland, they are very specific dish from Breton peninsula. I love<br>
> them with blue cheese, walnuts, ham and raisins topping (Aber bitte mit<br>
> Sahne as Udo Jürgens sings).<br>
> Anyway I'll be in touch and I think that this workshop would be very handy<br>
> because the nutritional value and digestibility of buckwheat are great (and<br>
> I like the taste :-)).<br>
><br>
> Sincerely,<br>
><br>
> Frantisek<br>
><br>
> ________________________________<br>
> From: Alexander Chemeris <<a rel="nofollow" ymailto="mailto:alexander.chemeris@gmail.com" target="_blank" href="mailto:alexander.chemeris@gmail.com">alexander.chemeris@gmail.com</a>><br>
> To: Frantisek Apfelbeck <<a rel="nofollow" ymailto="mailto:algoldor@yahoo.com" target="_blank" href="mailto:algoldor@yahoo.com">algoldor@yahoo.com</a>><br>
> Cc: Food Hacking at Camp 2011 <<a rel="nofollow" ymailto="mailto:foodhacking_at_camp@lists.hackerspaces.org" target="_blank" href="mailto:foodhacking_at_camp@lists.hackerspaces.org">foodhacking_at_camp@lists.hackerspaces.org</a>><br>
> Sent: Monday, November 14, 2011 5:55 AM<br>
> Subject: Re: [Foodhacking_at_camp] food hacking at 28c3 - proposals<br>
><br>
> Hi Frantisek,<br>
><br>
> Great to hear this!<br>
> Will we be able to do hot cooking?<br>
><br>
> After a discussion with friends I will probably make a 'Gretschnewaja<br>
> Kascha/Гречневая каша' workshop. This is one of *the* cereals in xUSSR<br>
> and is tasty and very healthy. So I was surprised when friends told me<br>
> it's known in Europe at all (at least in Germany). As many cereals,<br>
> it's extremely easy to cook, but only if you know how. :) I can<br>
> show/make few recipes from plain "grechka" to some more advanced ones.<br>
><br>
> Surprisingly, there is even no English page for this dish on Wikipedia:<br>
> http://ru.wikipedia.org/wiki/%D0%93%D1%80%D0%B5%D1%87%D0%BD%D0%B5%D0%B2%D0%B0%D1%8F_%D0%BA%D0%B0%D1%88%D0%B0<br>
> http://de.wikipedia.org/wiki/Gretschnewaja_Kascha<br>
><br>
> Pictures of "grechka" in Google:<br>
> http://www.google.ru/search?q=%D0%B3%D1%80%D0%B5%D1%87%D0%BA%D0%B0&hl=ru&newwindow=1&prmd=imvnsr&source=lnms&tbm=isch&ei=D6rAToX5F7T04QSit9yrBA&sa=X&oi=mode_link&ct=mode&cd=2&ved=0CBgQ_AUoAQ&biw=1280&bih=903&sei=36zATr3DCPHY4QTikKHJBA<br>
><br>
> On Mon, Nov 14, 2011 at 02:01, Frantisek Apfelbeck <<a rel="nofollow" ymailto="mailto:algoldor@yahoo.com" target="_blank" href="mailto:algoldor@yahoo.com">algoldor@yahoo.com</a>><br>
> wrote:<br>
>> Hi to all,<br>
>> I'm checking the environment/conditions for food and beverage hacking at<br>
>> 28c3.<br>
>> Can the people who would like to give workshops come forward with<br>
>> proposals,<br>
>> so we know where we are, what type of equipment we may need, time slots<br>
>> etc?<br>
>> I'll be coordinating with the organizers so we can do our best and promote<br>
>> the food hacking in a cool way and have fun! This time we should have more<br>
>> time for our selfs so it will be more relaxed which I'm looking forward<br>
>> too.<br>
>><br>
>> In other words, "the show is on, welcome!" :-))<br>
>> Sincerely,<br>
>> Frantisek<br>
>> PS There is a big hype of "life butchering" in USA. Alas, I do not think<br>
>> that we will be able to massacre any animals anywhere close to the<br>
>> Alexanderplatz :-((( Well maybe insect cooking, but if some 2000 crickets<br>
>> gets away, I think that cpunkt would skin us alive ... (it happened to us<br>
>> once on my former faculty of biology and we had wonderful cricket songs in<br>
>> our computer labs for more than half year, it was super :-)))<br>
>> _______________________________________________<br>
>> Foodhacking_at_camp mailing list<br>
>> <a rel="nofollow" ymailto="mailto:Foodhacking_at_camp@lists.hackerspaces.org" target="_blank" href="mailto:Foodhacking_at_camp@lists.hackerspaces.org">Foodhacking_at_camp@lists.hackerspaces.org</a><br>
>> http://lists.hackerspaces.org/mailman/listinfo/foodhacking_at_camp<br>
>><br>
>><br>
><br>
><br>
><br>
> --<br>
> Regards,<br>
> Alexander Chemeris.<br>
><br>
><br>
><br>
<br>
<br>
<br>
--<br>
Regards,<br>
Alexander Chemeris.<br>
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</blockquote></div>
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