[Foodhacking_at_camp] updates - running water, septic tank

[Frantisek Apfelbeck]

Hi Nick,
I'll respond to the answers on Saturday afternoon (Irish time).

The menu is starting to be created but it will take at least another four days 
to get it sorted. I'm suggesting to have max 50% of the dishes planed the rest 
should be adjusted to the situation 
(climate/temperature/consumption/experiments). I want to have place for people 
who will just how up, I think there will be lots of them, we need quite decent 
flexibility.

And yes I'm also taking care about the ingredient part of the project - just got 
some really nice seaweed on the local market :-))

Sincerely,

Frantisek





----- Original Message ----
From: Nick Farr <nick at nickfarr.org>
To: mAcfreAk <macfreak109 at gmail.com>
Cc: Frantisek Apfelbeck <algoldor at yahoo.com>; Food Hacking at Camp 2011 
<foodhacking_at_camp at lists.hackerspaces.org>; Tobias Rosenstock 
<jeedi at c-base.org>
Sent: Fri, July 29, 2011 4:53:49 PM
Subject: Re: [Foodhacking_at_camp] updates - running water, septic tank

Just FYI:  Once the flights for the trip close in a few hours, I am
going to open up the remaining camp spaces to people who want to camp
and eat with us.  To help sell those, it would be really cool if we
could have a solid menu of things we'll be offering people

> General questions
> -----------------------
> - Is the running water consumable/drinkable? Or do I need to plan bringing some 
>drinking water to prepare my dishes (i.e. the Müsli wheat must be watered for a 
>few hours)?

Jeedi would be the best person to answer this question.  It is deep
well water, so it should be fine if not a bit hard.  Does hard water
affect the wheat negatively?

> Breakfast
> ------------
> - At what time should breakfast start?

I would say 09:00h, but we should have some things out for earlier
risers.  This time should probably shift as the camp progresses, as
people will stay up later and later each day.

> - For my Müsli (in german Frischkornbrei) [note : No, it's not Bircher-Benner], 
>I would need some fresh fruit, origins don't matter, as long as it's fresh :-). 
>So, if you could put some on your shopping list, that'd be great! However, I 
>would love to see lots of Apples as this is the basis fruit for the Müsli mix.

There will be a daily run to Berlin for food.  However, the timing of
that run and what is procured will be up to Frantisek.  I am sure he
can procure fresh things daily.

I am not sure if there is a Farmer's market equivalent, but I think it
would be nice if we could procure local food.  (Just putting that out
there.)

> - I'll bring my own "prepared" wheat myself, so no extras here.

Great!  Thanks!

> - Addons : to make Müsli more tasteful, I add some local seeds which are mainly 
>sunflower seeds and flaxseed (Leinsamen). Some nuts would do well too...peacan 
>nuts, walnuts, or any other kind which is available there.

Frantisek, you're managing the ingredients aspect, right?

> - Serving : As the Müsli should be served in a bowl of some kind, it would be 
>great if we had some of those as well. Now, I don't know how it is with dishes 
>@CCC, but I'd prefer some porcellaine or glass ones (hmmm....those do break, 
>however) but plastic or maybe paper does the trick as well. If necessary, I 
>could buy some and will offer those to our space afer camp. I guess we'd need at 
>least 40 of them, so that we don't get in a tight course when serving Müsli 2 
>days in a row. Should you run into trouble finding some, I can have a look for 
>paper ones, those don't crap up environment as much. Just drop me a note (but 
>please before August 3rd ;-) )!

Do we need to get a separate mixing bowl, or could we use the chafing
dishes for the regular mealtime (of course, without heating them...)

> -The fruits and Müsli should be prepared in a matter of _cold_ buffet, so the 
>main Müsli mix in the middle, fresh fruit surrounding the latter. As such, 
>people can take the fruits they like best and cut them into their bowls. In that 
>way, we won't  unnecessarily waste lots of fruits and they can be represented 
>the following day(s).
> _cold_ meaning that it would rock if we had some ice or cooling buffet 
>there...I'm not sure about the weather in Berlin, but it certainly promises to 
>be hot in August.

Putting ice in the chafing dishes instead of hot water makes them
very, very cold for a reasonably long period of time.  However,
there's the problem of getting ice in Germany....

> Sushi
> ---------
> If I understood well, I'll be preparing Sushi on my own and people wanting to 
>learn the stuff simply join the fun?

We'll be there for a long time.  If there's any way to incorporate
people into the preparation of the fish itself before it gets
rolled/cut etc, that would be cool.  The more workshops the better!

> Nearly all of the ingredients will be bought by myself as I have tested several 
>brands and I want to bring those with which I had best results. So, the fish 
>will come from Hamburg (we'll be there the day before camp) as I can't be any 
>fresher and the other stuff, I'll manage myself.

Awesome!  Thanks!

> -> Oh, another maybe important question : Is there a rice-cooker at the 
>foodhacking tents? If yes...how much can it prepare and how long does it take?
> And if not, I might be taking one form my own...it's simpler to prepare the 
>rice in one of those.

It all depends on some cash flow issues on the HoaP end.  If someone
is willing to buy an industrial size rice cooker after camp, then I
will buy it.

Same goes for any specialized hardware.  (We already have a buyer for
the oven...!)

> Thanks for having me and I'm reaaaaaaaally looking forward to this ;-)))

Me too!  I hope we can get more foodhackers!!!

Nick