[foodhackingbase] Hey!

[Frantisek Algoldor Apfelbeck]

Greetings,
I'm just checking if our mailing list is functioning and letting Sofia 
who is into fermentation know that "yes we have one".

We are now doing some changes to our Uberspace presence were we host our 
wikies and email accounts, Jennifer is taking care about that.

Take care everyone and back to apples in my case,

Sincerely,

Frantisek


---
Frantisek Algoldor Apfelbeck

biotechnologist, kvasir&hacker

https://foodhackingbase.org/wiki/User:Algoldor

"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 2020-11-19 11:19, Sofia wrote:
> No worries,
> Tempeh sounds like something i should do, maybe in summer, i
> understand you can take all other kinds of beans for it.
> Yesterday i made a fermented Beetroot drink  with a polish friend,
> it's quite a popular here.
> I don't have facebook or social media so i don't see what is going on 
> there ;-)
> Somebody ever tought about having a food hacking base mailinglist?
> 
> Good luck with appels! I made apple vinegar from apple lefovers, it
> has to rest for some more weeks, hope it will be nice :)
> Take care
> Sofia
> 
> On Wed, Nov 11, 2020 at 07:55:44PM +0100, Frantisek Algoldor Apfelbeck 
> wrote:
>> Hi Sofie,
>> please do stay in touch, I'm now really really busy with the apple 
>> season
>> but things should get more quiet in two to three weeks.
>> 
>> Take care, from Normandie,
>> 
>> Frantisek
>> 
>> ---
>> Frantisek Algoldor Apfelbeck
>> 
>> biotechnologist, kvasir&hacker
>> 
>> https://foodhackingbase.org/wiki/User:Algoldor
>> 
>> "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 2020-10-30 09:15, Sofia wrote:
>> > Ok, i was thinking about producing some stickers i want myself, i'm in
>> > Poland, i can see
>> > how it goes, maybe the price here is more pleasant than in some other
>> > places ;-)
>> >
>> > On Tue, Oct 27, 2020 at 07:21:56PM +0100, Frantisek Algoldor Apfelbeck
>> > wrote:
>> > > If all goes well we should need some new tehmed stickers for the Dutch
>> > > hacker camp this year, any help is welcomed!
>> > >
>> > > ---
>> > > Frantisek Algoldor Apfelbeck
>> > >
>> > > biotechnologist, kvasir&hacker
>> > >
>> > > https://foodhackingbase.org/wiki/User:Algoldor
>> > >
>> > > "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 2020-10-27 16:38, Sofia wrote:
>> > > > But it might be still worth thinking about making foodhackingbase
>> > > > stickers!
>> > > >
>> > > > On Tue, Oct 27, 2020 at 04:36:54PM +0100, sofia at balicka.ch wrote:
>> > > > > Ah, i never got to reply on this message.
>> > > > >
>> > > > > I guess times are good and bad at the same time for fermentation.
>> > > > > Still have my kefir grains from the congress (thank you).
>> > > > > They grew obviosly and some are in the freezer now.
>> > > > > What do you do when you have more grains that you can use?
>> > > > > Don't have people to give them.
>> > > > >
>> > > > > Yeah i had kombucha fabric getting mouldy, and stopped those
>> > > > > experiments
>> > > > > (also because i'm moving to much around)
>> > > > >
>> > > > > Fermented beetroot, which was delcious.
>> > > > > Many appels this year, and since i'm not so much into alcohol,
>> > > > > i try to make vinegar. Will see how it goes.
>> > > > >
>> > > > > I take there will be no congress this year.
>> > > > >
>> > > > > Have a great time
>> > > > > Sofia
>> > > > >
>> > > > >
>> > > > > On Sun, Mar 01, 2020 at 08:30:37PM +0100, Frantisek Algoldor
>> > > > > Apfelbeck wrote:
>> > > > > > Hi Sofia,
>> > > > > > it seems to me that I did not respond to your email, ups, I was on the
>> > > > > > road and this is my first time after 36c3 when I'm retracing my emails
>> > > > > > and honestly not primarily to be good boy to answer back but to find
>> > > > > > more contacts to send to people my newsletter coupled with
>> > > > > > crowdsourcing campaign (you have "your" copy below :-)).
>> > > > > >
>> > > > > > Concerning the Kombucha fabric I've done bit of experiments by myself
>> > > > > > but just a bit. My aim was to grow fhb stickers for events (I think it
>> > > > > > was 33c3). You should read on that quite a bit, the info is online
>> > > > > > especially later on about how to "preserve" the material. I've found
>> > > > > > out that best is to start to grow the material just from liquid
>> > > > > > culture, no mother/SCOBY added. I've been going as high or even over
>> > > > > > 10% (w/v) of sugar = 100 g/ 1 l. It is important that you do not move
>> > > > > > your culture for month or even two when it is growing, you have decent
>> > > > > > temperature +- 15-25C and it is well protected against insect. Do not
>> > > > > > let the culture at too warm place when the nutrition is depleted (later
>> > > > > > phases) it can get much more easily mouldy.
>> > > > > >
>> > > > > > Anyway that are my tips, best of luck and by the way if you are
>> > > > > > "really" into fermentation, check on the Kvas 2020 which I help to
>> > > > > > organize in Czech Republic on 24-26th of April. Everyone into
>> > > > > > fermenting is welcomed!
>> > > > > >
>> > > > > > Have a good read,
>> > > > > >
>> > > > > > Sincerely,
>> > > > > >
>> > > > > > Frantisek
>> > > > > >
>> > > > > > newsletter and campaign
>> > > > > >
>> > > > > >
>> > > > > > Greetings!
>> > > > > > I've to admit that it has been quite some time since I've send a news
>> > > > > > letter out. With some of you I've been in touch but with some not at
>> > > > > > all, alas. Time to change that seems to me! There were some big
>> > > > > > happenings in my life recently, one of the reasons why I decided that
>> > > > > > it is time for some updates. I'll separate the letter into few
>> > > > > > "categories" so it is more easy to go through it. It will be short
>> > > > > > overview of history, present and future. As usually I've some
>> > > > > > activities going on which you may find interesting and support them if
>> > > > > > you like, they are by the end so just for the patient ones :-). Most of
>> > > > > > all, it would be lovely to hear back from you, that is kind of the
>> > > > > > reason number one why I'm up to this, get back in touch and up to date,
>> > > > > > life flies ...
>> > > > > >
>> > > > > > This newsletter lives in it's more "multimedial form" here
>> > > > > >
>> > > > > > https://foodhackingbase.org/wiki/Faa_22022020
>> > > > > >
>> > > > > > and the crowdfunding campaign here
>> > > > > >
>> > > > > > https://foodhackingbase.org/wiki/Season2019
>> > > > > >
>> > > > > > you can find some extra photos and links on these pages, it is a safe
>> > > > > > one we have been using it with the Food Hacking Base (fhb) for years.
>> > > > > >
>> > > > > > History
>> > > > > > Most of you do realize that I don't live in Korea anymore. I left the
>> > > > > > country in autumn 2016 for Europe. After nearly five years it was hard,
>> > > > > > I've became a single man again by my own choice. I've decided to learn
>> > > > > > more about cider making so I spend the 2016 apple harvest season in
>> > > > > > Cotentin, Normandie, France. I've helped Christophe Bouvet, patron of
>> > > > > > Ferme du Vastel, who showed me the usual "harvest rituals", nice,
>> > > > > > organic, community based and clean. During this time I've decided that
>> > > > > > I would actually like to stay in the region for bit longer. It was not
>> > > > > > just the community which I really enjoyed, beautiful nature or shitty
>> > > > > > weather which I got so much used to in Ireland, Galway. You know that
>> > > > > > for years I wanted to make my living out from fermentation and I've
>> > > > > > realized that cider may be the most easy way. I've loved the drink
>> > > > > > since I first tasted, the sales for small artisan cider makers are
>> > > > > > going steadily up and seems like, that the situation in Czech Republic,
>> > > > > > where I would like to come back, is very good in this field too. Well
>> > > > > > Spring 2020 and I'm still here. I've been lucky and I've rented an
>> > > > > > atelier in a artistic community called la Cherche, I'm still part of
>> > > > > > the "gang". I've learned the language, completing a half year course of
>> > > > > > French at l'Espace Temps Cherbourg. I was in the class with emigrants
>> > > > > > who came to France for better future. At the school desk it was similar
>> > > > > > like when I've studied back in Korea the language with the foreign
>> > > > > > workers and foreign wifes from Indonesia, Philippines, Bangladesh etc.
>> > > > > > In this case I had a chance to meet people from Sudan, Syria, Ivory
>> > > > > > Cost and many more. I have to say, I really loved this period, many
>> > > > > > really nice memories. I've also realized, how little the people who
>> > > > > > came here are asking. Dream jobs like garbage collector, cleaner,
>> > > > > > landscaper or chef were usual even from people with university degree.
>> > > > > > They just wanted to get work, became part of the society, hoping that
>> > > > > > their kids can do better. It always impressed me how much the parents
>> > > > > > are willing to sacrifice for better of their children. Anyway I've
>> > > > > > successfully completed the course and after that I've been lucky enough
>> > > > > > to find a job. I worked in an electronic cigarette business for over a
>> > > > > > year, it is now famous Petit Vapoteur. I have been working in the
>> > > > > > production, so if you have been smoking some of our "booster", well it
>> > > > > > may be me filing up your favourite drug during the night shifts,
>> > > > > > listening to Françoise Hardy and her voila, Georges Brassen's Les
>> > > > > > amoureux des bancs publics or Renaud's Morgane de Toi and I could
>> > > > > > continue. During this time I've managed to be accepted into the
>> > > > > > prestigious cider formation at le Robillard. Le Robillard is currently
>> > > > > > the only place on the world, where you can take complete specialized
>> > > > > > training to become cidrie and it was actually what I've been here after
>> > > > > > at least since I've learned about it's existence. Ten months of
>> > > > > > combined theory, practical training and pretty though final exams and
>> > > > > > voilà, I became certified "cidrier", hurraaaa! And yes if you ask, I'm
>> > > > > > still fermenting on daily basis, doing kimchi, kefir, tempeh, ginger
>> > > > > > beers etc. giving workshops, well nothing changed there, it is a
>> > > > > > passion. Recently I've obtained some sassafras (used sometimes to make
>> > > > > > ecstasy), however in my case I'm experimenting with more traditional
>> > > > > > probiotic ginger beers. They are really potent you know, who guess?
>> > > > > >
>> > > > > > Present
>> > > > > > The last autumn, therefore the 2019, I have started my fourth cider
>> > > > > > season, second independent and first commercial one. The weather was
>> > > > > > absolutely horrible, raining nearly all the time, I've been told it was
>> > > > > > the worst season in decade or two. Also shortly after I launched my
>> > > > > > father had died. In 2018 in March I lost my mother, now my father. From
>> > > > > > the close family it is just my brother and me now. It made me think
>> > > > > > about many things but well that would be a long long email than, better
>> > > > > > in person. But back to the cider. Now I'm making it all legal and to be
>> > > > > > honest about that, the amount of time which I'm spending on
>> > > > > > "bureaucratie" to make this happen is horrible but well it has to be
>> > > > > > done. The ones who have known me for longer may remember it has been
>> > > > > > back in 2007 in California when I decided, inspired by Three Stone
>> > > > > > Hearth Kitchen to do fermentation as my passion and for my living.
>> > > > > > Since than concerning the legallity I've always been in the grey area
>> > > > > > at the best. So now I'm setting up my professional cider atelier and
>> > > > > > also micro-entreprise business entity. It will allow me to do ciders
>> > > > > > and hopefully also probiotic drinks, syrups and more. Concerning the
>> > > > > > production I've successfully finished the first part of the season,
>> > > > > > harvesting and transforming around 15 tonnes of apples resulting in
>> > > > > > around 95 hl (9 500 l) of apple juice. This cost me around 5 000€. Now
>> > > > > > over the winter I've managed to conduct the fermentation quite pretty
>> > > > > > well and got the ciders close to the bottling. At the moment I think
>> > > > > > that I can bottle around 5 000 l or bit more of cider, rest will be
>> > > > > > mostly for distillation and bit for vinegar. I estimate that to the
>> > > > > > finish the season properly, it will cost me another 5 000€ or so which
>> > > > > > I do not have. I'm looking for people to support this activity by crowd
>> > > > > > sourcing campaign, pre-buying and depending on how well it goes
>> > > > > > possibly I will look for investors. More info at the end of the email
>> > > > > > as promised. I'm asking friends first and I hope that it will suffice
>> > > > > > so I do not have to go out from my friend circle.
>> > > > > >
>> > > > > > Bit of Travel
>> > > > > > You know that I love to travel, well lets talk a bit about recent
>> > > > > > travelling. I'm much more sedentary than I used to be, mostly because
>> > > > > > of the cider project here, otherwise I would be "gone with the wind"
>> > > > > > long time ago. Still I'd a chance to visit Eunha in Korea in 2018 for a
>> > > > > > month and help her to finish her restaurant, that was lovely, all that
>> > > > > > memories back. I've realized how much I've missed both her and Korea. I
>> > > > > > did another CCC Summer Camp with Food Hacking Base (fhb) project last
>> > > > > > summer in Germany. We had a really nice time this winter doing 36c3 in
>> > > > > > Leipzig, visiting afterwards with Eunha few places in Czech Republic
>> > > > > > like Český Krumlov, České Budějovice and Kout na Šumavě of course and
>> > > > > > after that we have travelled France. We did the West coast, La
>> > > > > > Rochelle, Bordeaux and went all the way South through Toulous and
>> > > > > > Carcassone, hitting the coast at Narbonne, going towards Marseille,
>> > > > > > finishing at Cassis. Especially the Mediterrean coast was lovely. It
>> > > > > > was really not easy to come back North to Normandie I have to admit. I
>> > > > > > had also business trip few weeks ago to UK for cider technology as an
>> > > > > > external expert so I had a chance to visit Manchester again, Hereford
>> > > > > > Cider Museum and later on the Somerset. Unfortunately it did not lead
>> > > > > > to a contract or job proposal. This means I’m now looking for a job to
>> > > > > > earn some money to build up my commercial fermentation activities.
>> > > > > >
>> > > > > > Activities which I do in near by future and with which you may help me
>> > > > > > So here it comes. I have as usually "some" activities going on and if
>> > > > > > you like, you can help me to make them happen. It is changing from the
>> > > > > > "financial injection" mode only to "come, roll up your sleeves and make
>> > > > > > it happen", with additional options depending on the skills needed. Of
>> > > > > > course there are also some invitations to events which I help to
>> > > > > > organize or I participate at, so you can profit from the fruits of my
>> > > > > > efforts.
>> > > > > >
>> > > > > > *  2019 Cider Bottling. During March possibly April 2020 I need to
>> > > > > > bottle the cidre, product of my 2019 season activities. This is both
>> > > > > > money in and sleeves up activity.
>> > > > > > I need to find people who would help me to finance it and who would be
>> > > > > > OK to help me to make it happen, hands on deck. I've around 5 000 l of
>> > > > > > fine cider for bottling and nearly another 5 000 l for distillation. I
>> > > > > > need to get around 5 000€ to make it happen. I'm running crowdsourcing
>> > > > > > campaign with cider perks and pre-sale of the cider which we are going
>> > > > > > to bottle. If I do not reach my goal, I need to find investors who
>> > > > > > would be OK to put the money in. If the later is something what you
>> > > > > > would consider, please get in touch! It is first time in years when I'm
>> > > > > > actually asking people who I know or met to help out with a personal
>> > > > > > "for profit" project. I ask for help because I do not have money for it
>> > > > > > and I need to bottle soon!
>> > > > > >
>> > > > > > *  https://foodhackingbase.org/wiki/Season2019
>> > > > > >
>> > > > > > *  Personal pages frantisekapfelbeck.org They have been down for years
>> > > > > > and it is time to set this right. If you have any experience with this
>> > > > > > great! I’m fine with basic media wiki set up and I pay for the cloud
>> > > > > > server. Please send me a note if you can help me with this.
>> > > > > >
>> > > > > > *  Cider World Frankfurt, 18-19/4. I should be present at this event as
>> > > > > > a visitor, if you are around please let me know so we can meet.
>> > > > > >
>> > > > > > *  Kvas 2020, 24-26/4. It will be already third Kvas, the first being
>> > > > > > in the autumn 2017, and second last year in the spring. Kvas means "to
>> > > > > > ferment" in Slavic languages and that is what it is about. People who
>> > > > > > do already ferment or have really interest to start and join the
>> > > > > > movement are the ones who we are looking for. We are considering to go
>> > > > > > more and more in the direction of "fermentation community" event, so
>> > > > > > less general public and more "us". For more info please check the link.
>> > > > > > I should be able to take care about an accommodation at least for some
>> > > > > > of you, especially the ones who would like to present or share some of
>> > > > > > their skills through workshops or presentations, plus to people who
>> > > > > > volunteer to help up us to make it happen. The accommodation will be
>> > > > > > quite “rustic” but doable. If you would like to come and present please
>> > > > > > let me know, we are trying to get people from other countries involved.
>> > > > > >
>> > > > > > *  Apple harvesting and transformation, season 2020, September till
>> > > > > > December. It seems more and more that I will do this season in France
>> > > > > > but I hope to do smaller part of it in Czech too. I'll be looking for
>> > > > > > people helping me to harvest and process the apples. It is quite fun
>> > > > > > activity, especially if it is just for few to several days and done
>> > > > > > together. Also I will be looking for more financial support, because I
>> > > > > > estimate that the cider season 2020, whole season, will cost me again
>> > > > > > around 10 000€ (roughly costs of 2019 season), which I do not have a
>> > > > > > chance to safe in advance, some yes, not all. Since than, 2021 season
>> > > > > > and on should be better because I will get money from selling the cider
>> > > > > > from 2019 season and later on from 2020 and so on. It is the first two
>> > > > > > seasons which are especially hard.
>> > > > > >
>> > > > > > *  Kleť 17/11. If all goes well I should be visiting České Budějovice
>> > > > > > on this date to participate on yearly walking trip to near by mountain
>> > > > > > Klet, which is organized by Faculty of Science (formally Biological
>> > > > > > faculty which I've studied) and open to all. This is a great
>> > > > > > opportunity to chill out. Also it will be one of the first
>> > > > > > opportunities to get 2019 ciders, perks or if you pre-buy, it is OK I
>> > > > > > think to visit few places around Czech Republic to do the distribution.
>> > > > > >
>> > > > > > *  37c3 - Chaos Computer Club Congress, 27-30th of December 2020, event
>> > > > > > location is not known yet but I will be there with Food Hacking Base
>> > > > > > (fhb) team, probiotic drinks and my ciders of course.
>> > > > > >
>> > > > > > *  2021 - if all goes well after bottling of 2020 season, I would like
>> > > > > > to start my moving back to Czech Republic, it has been seventeen years
>> > > > > > I’ve been living abroad. Depending on the projects and contracts I may
>> > > > > > start to work at Czech Republic quickly. The other option which I
>> > > > > > consider, is to take a trip around the world and try to promote my
>> > > > > > cider activities both as producer, therefore sell but also as an expert
>> > > > > > which I'm becoming. I would be doing professional cider tastings
>> > > > > > promoting the ciders and of course my merchandise. That is one of the
>> > > > > > reasons why I'm now going to quite an extent to make as much cider as
>> > > > > > possible because I know, that it is highly likely that I will have to
>> > > > > > skip one season or make it really really small, either 2020 or most
>> > > > > > likley 2021. I really do not think, that I will have time and money to
>> > > > > > move back to Czech Republic quickly enough to set up professional
>> > > > > > certified production there without loosing one season, so I need stock.
>> > > > > >
>> > > > > > Merci
>> > > > > > Now I believe that this would be all for now. You know bit more about
>> > > > > > what happened in my life in the past several years, what I'm up to and
>> > > > > > what direction I have. You can see I guess that I've not changed much
>> > > > > > for better or worse. Now it is about stabilizing my self and getting my
>> > > > > > living from what I love and what I've been doing for many years. I
>> > > > > > think you can expect another mail from me within three to four months
>> > > > > > with further updates, however I hope to hear back from you before than!
>> > > > > > If you do not want to receive my newsletters, please let me know and I
>> > > > > > will take you off from the list, no problem  there.
>> > > > > >
>> > > > > > Best of luck to all!
>> > > > > >
>> > > > > > Sincerely,
>> > > > > >
>> > > > > > František Apfelbeck
>> > > > > >
>> > > > > > ---
>> > > > > > Frantisek Algoldor Apfelbeck
>> > > > > >
>> > > > > > biotechnologist, kvasir&hacker
>> > > > > >
>> > > > > > https://foodhackingbase.org/wiki/User:Algoldor
>> > > > > >
>> > > > > > "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 2020-01-22 12:43, sofia at balicka.ch wrote:
>> > > > > > > Hi Algoldor
>> > > > > > > Hope you got to rest after the CCC.
>> > > > > > > Thanks for the workshops and energy you put into it!
>> > > > > > > Enjoyed it, and the kefir grains are doing great!
>> > > > > > > Kombucha too, but maybe it will take me some more time figuring out how
>> > > > > > > to do it best.
>> > > > > > >
>> > > > > > > I came across the idea of making "kombucha fabric". Did you heard about
>> > > > > > > it?
>> > > > > > >
>> > > > > > > Growing a kambucha 'mushroom' in a big enough vessel, until it's thick
>> > > > > > > enough, and then let it dry. It's supposed to be some kind of
>> > > > > > > 'bacterial
>> > > > > > > cellulose'?
>> > > > > > >
>> > > > > > > I'm quite curious and will try to experiment when i have the time
>> > > > > > > to set
>> > > > > > > it up.
>> > > > > > >
>> > > > > > > Have a good time
>> > > > > > > Sofia