[foodhackingbase] A Fermentationlab in Brussels is seekingconnections

[Ferment Hings]

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 <fermenthings at gmail.com>
> *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 <http://www.facebook.com/fermenthingslab> 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
>
>
>
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