[foodhackingbase] A Fermentationlab in Brussels is seekingconnections

[Frantisek Algoldor Apfelbeck]

Greetings Yannick and all,
first of all apologies for late reply however Marcel has already shared 
the info on our project.

I like the concept which you described as your project. From my point of 
view having a shop or restaurant where you can promote fermentation and 
generate resources by doing so to cover costs of your living is very 
good idea. Combining it with the "next level" experimental unit is a 
logical continuation and I can definitely imagine that establishing your 
place as a hub for fermentation activities in the future including 
workshops, presentations etc. would contribute greatly to the community.

As Marcel already mentioned food hacking base "members" are spread all 
around the world and most of us but not all take the food&drink related 
activities as hobbies, however some of us are either doing fermentation 
professionally or are trying to do so (I'm trying to switch for it full 
time so I can make my living by doing so). I would definitely recommend 
you to speak with Machtelt who is based in Belgium and is very 
experienced in wide spectrum of fermentation, also she has been 
participating at fhb for years so she knows what we do and how.

I've to say that doing something on the 11/11 weekend at your place 
would be very interesting for me and I think for others too. We are 
flexible concerning activities always trying to find compromise which 
suits all - long term collaboration is preferred.

I think that would be enough lines for now, please let us know how do 
you see it with the 11/11 weekend, we could definitely do something. 
Talking about stuff in person is always best I think.

Take care,

Sincerely from Cherbourg, Normandie,

Frantisek

---
Frantisek Algoldor Apfelbeck

biotechnologist, kvasir&hacker

http://www.frantisekapfelbeck.org

"There is no way to peace, peace is the way." Mohandas Karamchand Gandhi


Disclaimer - there are other people who have access to this email 
account, please be aware of that it is part of the design. For "highly 
private communication" use algoldor at yahoo.com

On 2017-10-12 17:01, Ferment Hings wrote:
> 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
>> 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 [1] 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
> 
> 
> Links:
> ------
> [1] http://www.facebook.com/fermenthingslab