<div dir="ltr">Hello Food Hacking Base, <br><br>I'm following up on this mail, because i had some new developments about the possible weekend. Came across this project too: <a href="https://www.petrashub.org/bitbarista-goes-out-to-work/">https://www.petrashub.org/bitbarista-goes-out-to-work/</a> 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. <br><br>So voila, let me know what you think,<br>Kind regard,<br>Yannick<br><br><div class="gmail_quote"><div dir="ltr">Op vr 27 okt. 2017 om 11:20 schreef Ferment Hings <<a href="mailto:fermenthings@gmail.com">fermenthings@gmail.com</a>>:<br></div><blockquote class="gmail_quote" style="margin:0 0 0 .8ex;border-left:1px #ccc solid;padding-left:1ex"><div dir="ltr">Hello Frantisek, <br><br>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. <br><br>I propose to lock a date in Januari, somewhere near the end. I came accros this installation <a href="http://www.arvidandmarie.com/phone/arvid-marie-~-sam.html" target="_blank">http://www.arvidandmarie.com/phone/arvid-marie-~-sam.html</a> 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? <br><br>Kind regard, <br>Yannick</div><br><div class="gmail_quote"><div dir="ltr">Op wo 25 okt. 2017 om 11:32 schreef Frantisek Algoldor Apfelbeck <<a href="mailto:algoldor@foodhackingbase.org" target="_blank">algoldor@foodhackingbase.org</a>>:<br></div></div><div class="gmail_quote"><blockquote class="gmail_quote" style="margin:0 0 0 .8ex;border-left:1px #ccc solid;padding-left:1ex">Hello Yannick,<br>
I'm sorry for very late replay. Is it OK with you and your group to<br>
postpone the "possible" but I hope likely event with Food Hacking Base<br>
(fhb) for later?<br>
<br>
I've got really busy with work, cidre apple harvest season and<br>
fermentation meeting in Czech Republic Kvas 2017.<br>
<br>
Personally I would like to come with other fhb members and make<br>
something happen at your community before 34c3 (27-30/12/2017), setting<br>
the date and basic program month in advance before the event or so. If<br>
not possible than I would say January or February. I hope one way or<br>
other someone involved at fhb may pass to say hi in advance so there is<br>
a personal interaction, there are some people active in Belgium like for<br>
example Machtelt.<br>
<br>
I hope things will develop well, once more sorry for late replay, I<br>
promise to do better next time :-)<br>
<br>
Sincerely,<br>
<br>
Frantisek<br>
<br>
---<br>
Frantisek Algoldor Apfelbeck<br>
<br>
biotechnologist, kvasir&hacker<br>
<br>
<a href="http://www.frantisekapfelbeck.org" rel="noreferrer" target="_blank">http://www.frantisekapfelbeck.org</a><br>
<br>
"There is no way to peace, peace is the way." Mohandas Karamchand Gandhi<br>
<br>
<br>
Disclaimer - there are other people who have access to this email<br>
account, please be aware of that it is part of the design. For "highly<br>
private communication" use <a href="mailto:algoldor@yahoo.com" target="_blank">algoldor@yahoo.com</a><br>
<br>
On 2017-10-13 10:25, Ferment Hings wrote:<br>
> Hello Frantisek,<br>
><br>
> Thanks for the reply, we are of course also interested in a longterm<br>
> collaboration, that's better for both groups i think.<br>
> What i would propose is to create a first meet on the weekend of the<br>
> 11th. We have the space, we can hook you up with some couches and<br>
> create an interesting first meeting. Maybe it is best that we do a<br>
> call when some of you are available?<br>
><br>
> Kind regard,<br>
> Yannick<br>
><br>
> Op do 12 okt. 2017 om 20:59 schreef Frantisek Algoldor Apfelbeck<br>
> <<a href="mailto:algoldor@foodhackingbase.org" target="_blank">algoldor@foodhackingbase.org</a>>:<br>
><br>
>> Greetings Yannick and all,<br>
>> first of all apologies for late reply however Marcel has already<br>
>> shared<br>
>> the info on our project.<br>
>><br>
>> I like the concept which you described as your project. From my<br>
>> point of<br>
>> view having a shop or restaurant where you can promote fermentation<br>
>> and<br>
>> generate resources by doing so to cover costs of your living is very<br>
>> good idea. Combining it with the "next level" experimental unit is a<br>
>> logical continuation and I can definitely imagine that establishing<br>
>> your<br>
>> place as a hub for fermentation activities in the future including<br>
>> workshops, presentations etc. would contribute greatly to the<br>
>> community.<br>
>><br>
>> As Marcel already mentioned food hacking base "members" are spread<br>
>> all<br>
>> around the world and most of us but not all take the food&drink<br>
>> related<br>
>> activities as hobbies, however some of us are either doing<br>
>> fermentation<br>
>> professionally or are trying to do so (I'm trying to switch for it<br>
>> full<br>
>> time so I can make my living by doing so). I would definitely<br>
>> recommend<br>
>> you to speak with Machtelt who is based in Belgium and is very<br>
>> experienced in wide spectrum of fermentation, also she has been<br>
>> participating at fhb for years so she knows what we do and how.<br>
>><br>
>> I've to say that doing something on the 11/11 weekend at your place<br>
>> would be very interesting for me and I think for others too. We are<br>
>> flexible concerning activities always trying to find compromise<br>
>> which<br>
>> suits all - long term collaboration is preferred.<br>
>><br>
>> I think that would be enough lines for now, please let us know how<br>
>> do<br>
>> you see it with the 11/11 weekend, we could definitely do something.<br>
>> Talking about stuff in person is always best I think.<br>
>><br>
>> Take care,<br>
>><br>
>> Sincerely from Cherbourg, Normandie,<br>
>><br>
>> Frantisek<br>
>><br>
>> ---<br>
>> Frantisek Algoldor Apfelbeck<br>
>><br>
>> biotechnologist, kvasir&hacker<br>
>><br>
>> <a href="http://www.frantisekapfelbeck.org" rel="noreferrer" target="_blank">http://www.frantisekapfelbeck.org</a><br>
>><br>
>> "There is no way to peace, peace is the way." Mohandas Karamchand<br>
>> Gandhi<br>
>><br>
>> Disclaimer - there are other people who have access to this email<br>
>> account, please be aware of that it is part of the design. For<br>
>> "highly<br>
>> private communication" use <a href="mailto:algoldor@yahoo.com" target="_blank">algoldor@yahoo.com</a><br>
>><br>
>> On 2017-10-12 17:01, Ferment Hings wrote:<br>
>>> Hey Marcel and the team,<br>
>>><br>
>>> Thanks for the response. We really love the philosophy, also the<br>
>> open<br>
>>> source aspect, wiki and experimentation of the food hacking base.<br>
>> We<br>
>>> would love to host you guys for a day or two at our place, that<br>
>> would<br>
>>> be awesome. We still are open for events around that time, so let<br>
>> me<br>
>>> know what we can do for you to make it a reality.<br>
>>><br>
>>> Kind regard,<br>
>>> Yannick<br>
>>><br>
>>> Op vr 6 okt. 2017 om 14:18 schreef Marcel van der Peijl<br>
>>> <<a href="mailto:bigmac@xs4all.nl" target="_blank">bigmac@xs4all.nl</a>>:<br>
>>><br>
>>>> Hi Yannick,<br>
>>>><br>
>>>> We’re a slightly unorganized group of foodhackers living all<br>
>> over<br>
>>>> the world, but meeting at hackerevents in Europe; we do ccc<br>
>> congress<br>
>>>> every year, dutch and german summer camps, maybe emfcamp next<br>
>> year.<br>
>>>> I intend to visit fosdem next year for the first time, not sure<br>
>> if<br>
>>>> that will be as foodhackingbase then – depends on who can make<br>
>> it.<br>
>>>> The most involved person Frantisek ‘algoldor’ Apfelbeck<br>
>>>> currently lives in Normany making cider. I currently have all the<br>
>>>> kitchen equipment in my storage for events. And large tents.<br>
>>>><br>
>>>> Website is<br>
>>>><br>
>>>> <a href="https://foodhackingbase.org/" rel="noreferrer" target="_blank">https://foodhackingbase.org/</a><br>
>>>><br>
>>>> We provide community kitchen at hackerevents, feed our<br>
>> supporters,<br>
>>>> but mostly try to have workshops of which a lot is about<br>
>>>> fermentation and experimentation. We also build our own<br>
>> incubators<br>
>>>> with arduinos etc.<br>
>>>><br>
>>>> We were actually looking for a reason to meet halfway somewhere<br>
>> in<br>
>>>> Belgium (I live near Amsterdam) for a food hacking / fermentation<br>
>>>> based reason, maybe the weekend of 11/11 or so. Maybe we should<br>
>> plan<br>
>>>> something in Brussels for a change? We do events in Antwerp<br>
>>>> (voidwarrenties etc) sometimes too.<br>
>>>><br>
>>>> Frantisek is offline for the weekend, but I’m sure he’s very<br>
>>>> interested in your shop. He produces lots of kombucha, ginger<br>
>> beers,<br>
>>>> cider; some of that may be sellable in your shop. Same for kimchi<br>
>>>> which he makes (since he used to live in South Korea); some of us<br>
>>>> produce lots of sauerkraut; some absynth.<br>
>>>><br>
>>>> So please read up on our wikis, and think about meeting up! More<br>
>>>> after the weekend when Frantisek is back online. We usually have<br>
>> irc<br>
>>>> meetings on Sunday evening btw, #foodhackingbase on oftc.<br>
>>>><br>
>>>> TTYL,<br>
>>>><br>
>>>> Marcel van der Peijl<br>
>>>><br>
>>>> fhb<br>
>>>><br>
>>>> FROM: Ferment Hings<br>
>>>> SENT: Friday, October 6, 2017 1:39 PM<br>
>>>> TO: <a href="mailto:foodhackingbase@lists.hackerspaces.org" target="_blank">foodhackingbase@lists.hackerspaces.org</a><br>
>>>> SUBJECT: [foodhackingbase] A Fermentationlab in Brussels is<br>
>>>> seekingconnections<br>
>>>><br>
>>>> Hello fellow fermenters,<br>
>>>><br>
>>>> I'm Yannick and i recently opened a shop in Brussels only around<br>
>>>> Fermentation [1] called Fermenthings. We work only with local<br>
>>>> producers and sell everything we can find and appreciate around<br>
>>>> fermentation. We are starting now our second phase and that is a<br>
>>>> Fermentation Lab, based on the principles of the Fablab, Biolab<br>
>> or<br>
>>>> foodlabs, we want an OpenSource space where people can<br>
>> experiment,<br>
>>>> try out new things and come to learn from each other. I got in<br>
>>>> touch with your project through people from Edgeryders and would<br>
>>>> really love to learn more about your movement.<br>
>>>><br>
>>>> Looking forward to the response,<br>
>>>> Yannick<br>
>>><br>
>>><br>
>>> Links:<br>
>>> ------<br>
>>> [1] <a href="http://www.facebook.com/fermenthingslab" rel="noreferrer" target="_blank">http://www.facebook.com/fermenthingslab</a><br>
</blockquote></div></blockquote></div></div>