[Tastebridge] SF Underground Market, Jan 15?

Patrick Keys citizenkeys at gmail.com
Fri Jan 7 09:47:07 PST 2011


If anybody needs a ride to the underground market, I have a car (now 
with license plates!).  Last time, Jake drove everyone to the market and 
I drove everyone back.  But this time, I think Jake's out of town for at 
least another week or so.

At the last Underground Market, Fabian said that during the day they 
were the only vendor selling drinks.  As such, they got 100% of the 
drink sales.  Apparently, all the other food and drink people show up on 
the evenings.  My point is that we should continue to go during the day 
to repeat that.

Labels for the bottles are a given.  I'm surprised we don't have those 
on there already.  QR codes also seem like a great idea.  My input about 
all that would be to register a web domain for TasteBridge, even if it 
just redirects to the TasteBridge page, just so we can track hits to 
TasteBridge directly.

Also, there's no legal reason that Noisebridge/TasteBridge can't sell 
the kombucha online, as long as the money goes back to Noisebridge. 
Holding a fundraiser in the form of selling kombucha will not affect our 
tax-exempt status as long as the money goes back to Noisebridge.

I am willing to pay for a pack of Avery labels (or other brand of 
labels) for the printing.  Avery #5164 is apparently the usual size for 
bottles.


Patrick



On 1/7/2011 6:00 AM, miloh wrote:
> On Thu, Jan 6, 2011 at 1:42 PM, Rosanna Yau<info at rosannayau.com>  wrote:
>> Is Tastebridge going to table next Sat.? Do we have kombuca to sell?
>>
>>
>
> Hi folks,
>
> How is everybody doing?
>
> Just got back from a late night solo kombucha brewing.  I started 15
> Gallons for the upcoming sf underground market, and have collect ~160
> bottles.  The batches of kombucha could be ready late next Thursday
> for bottle priming, then a quick chill before going to the market on
> Saturday.  I'm worried about the cold delaying the primary ferment so
> I will check in and nurture them to maturity.  Advice on this would be
> welcome.
>
> I want to make a batch of BBQ kombucha tea,  but I couldn't find
> enough of it.  What is it called?  The bottle says 'Ya ???? Yu Chong"
> and I didn't find more info about this interesting tea from searching
> online.
>
> Flavoring will happen next Thursday, I want to try more grapefruit,
> pomegranate, maybe pomelo, guava/guayabano, and ginger lemon.  Can
> anyone suggest other flavors, new or old, to try?
>
> There are also some other things I want help with before next Saturday.
> I want to experiment by making modern labels for the kombucha that are
> interesting and useful, and that leverage the web for feedback and
> extra info about the beverage.
>
> The kombucha label would have all the usual label info on a generic
> part, as well as unique Codes&  QR per bottle (~50 on a A4).  The
> codes will lead the imbiber to unique pages for beta tester reports,
> info about their specific bottle, and info on ordering more!
>
>
> What is everyone's mission for Tastebridge?  Turnover has been very
> high and I don't know who will show up from week to week, including
> myself.  Can we use this list to start a manifesto of dreams for
> Tastebridge?
>
> Right now, my dream for Tastebridge is to help it continue to provide
> Tuesday Noisebridge meals, to continue hold fermented Wednesdays, and
> to fund raise for Noisebridge by direct sales and donations for our
> flavroful experiments.
>
> I would also like to see Tastebridge sponsor monthly events like last
> Wednesday's distilling session with some sample future ideas: mycology
> research results, Sous Vide building, distillation#2, food politics
> and science in the USA, more Entomorphagy, and more.  Finally would
> also like to see Tastebridge raise funds to pay the Noisebridge
> utility bill, and become the first group under the Noisebridge
> umbrella to make targeted donations.
>
> -rma
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