[foodhackingbase] A Fermentationlab in Brussels is seekingconnections

Wed Oct 25 11:32:37 CEST 2017

Hello Yannick,
I'm sorry for very late replay. Is it OK with you and your group to 
postpone the "possible" but I hope likely event with Food Hacking Base 
(fhb) for later?

I've got really busy with work, cidre apple harvest season and 
fermentation meeting in Czech Republic Kvas 2017.

Personally I would like to come with other fhb members and make 
something happen at your community before 34c3 (27-30/12/2017), setting 
the date and basic program month in advance before the event or so. If 
not possible than I would say January or February. I hope one way or 
other someone involved at fhb may pass to say hi in advance so there is 
a personal interaction, there are some people active in Belgium like for 
example Machtelt.

I hope things will develop well, once more sorry for late replay, I 
promise to do better next time :-)

Sincerely,

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 2017-10-13 10:25, Ferment Hings wrote:
> Hello Frantisek,
> 
> Thanks for the reply, we are of course also interested in a longterm
> collaboration, that's better for both groups i think.
> What i would propose is to create a first meet on the weekend of the
> 11th. We have the space, we can hook you up with some couches and
> create an interesting first meeting. Maybe it is best that we do a
> call when some of you are available?
> 
> Kind regard,
> Yannick
> 
> Op do 12 okt. 2017 om 20:59 schreef Frantisek Algoldor Apfelbeck
> <algoldor at foodhackingbase.org>:
> 
>> 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