[foodhackingbase] A Fermentationlab in Brussels is seekingconnections

[Ferment Hings]

Hello Frantisek,

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.

I propose to lock a date in Januari, somewhere near the end. I came accros
this installation http://www.arvidandmarie.com/phone/arvid-marie-~-sam.html 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?

Kind regard,
Yannick

Op wo 25 okt. 2017 om 11:32 schreef Frantisek Algoldor Apfelbeck <
algoldor at foodhackingbase.org>:

> 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
>
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