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Saving the kitchen from David Fine’s sledgehammer, one dirty dish at a time.

The goal of the Kitchen Working Group is to protect and improve the resource that is Noisebridge's Kitchen, so that it can be safely used to enable food hacking, community eating, and other nice stuff. See also kitchen


The Kitchen Working Group should develop some positive goals and keep Noisebridge informed about them.

Examples of cool things the KWG could make happen:

  • collaborate on one group meal per month, consisting of super awesome food hacking results.
  • give classes in cooking, brewing, fermenting, economizing, etc
  • find a reliably good way to communicate between KWG members and the wider Noisebridge community.
  • produce a cookbook and/or a blog. (Selling cookbooks via a blog is a time-tested way to make decent money...)
  • produce hilarious but useful cooking shows for hackers.
  • host "Iron Chef" competitions.


The Kitchen Working Group should:

  • develop a set of safety guidelines to prevent disease, mold, vermin, and other pests.
  • ensure that people who use the kitchen follow the safety guidelines.
  • establish a regular cleanup routine.
  • make sure food is all labeled, and that old food is thrown away /before/ it goes bad.
  • recruit more members as needed (keep people from getting burned out on cleaning!)
  • coordinate regular DEEP CLEANINGS (e.g. that Really Gross Stuff that builds up under the stove)
  • keep Noisebridge well informed about maintenance and training schedules.

Working Group Members

insert yourself here

Philosophy of Operation

Everyone using the kitchen should consciously participate in preventing entropy.

The KWG is a type of FractalWorkingGroup (read that page for meta-information on how groups can/should be run)

Safety Standards

The Kitchen Working Group must define a strict set of safety standards AND convincingly workable plans to make sure they are upheld.

Kitchens are nice to have, but when they are not kept safe, they are fonts of disease. Disease is Bad.

Core concerns:

  • food poisoning (e.g. it is not a good idea to leave butter out, no matter what you do at home)
  • cross-contamination (e.g. use of knives and cutting boards)
  • pile-up of dishes (some people tend to make huge piles intending to clean up in a batch job; maybe people should always clean a thing directly after they’ve finished using it.)
  • fair and effective clean-up strategies (not letting anyone get burned out)
  • upkeep of appliances, deciding when to end-of-life (things do wear out) does the KWG plan to deal with these concerns?

Working Group Meetings

...schedule goes here, also links to meeting notes


…put your clever ideas down here.