[Tastebridge] Tastebridge SCHEDULE for the week of Jan 9 2011

Patrick Keys citizenkeys at gmail.com
Sun Jan 9 18:30:20 PST 2011


Tuesday evenings should always have some sort of meal planned in advance 
one way or another.  Whether people bring food or we cook, having a good 
spread of food on the same night as the weekly meeting always seems to 
work out well.  It creates a happier and more festive atmosphere and 
makes a great weekly follow-up to the busy circuit hacking mondays.

Miloh: what are we doing about the labels? Have you got labels yet or 
should I go buy some?  Please let me know.  Just FYI, if you use 
standard avery sizes (whether you're using actual avery brand or not), 
any decent word processor has a template so they print properly.


Patrick



On 1/9/2011 2:38 PM, miloh wrote:
> Kathryn asked about a schedule and I didn't forget...  We should do a
> schedule every week as early as possible...  I'll do it this time
> since I'm prepping so much for the upcoming market.  I'll rundown a
> current status first:
>
> 1.  TASTEBRIDGE STATUS: (each project has its own alarming all-caps header)
>
>
> COOKING ON TUESDAY AND WEDNESDAY:  We've had cooking classes and
> events at Noisebridge before, hackers love to eat, who knew?  The food
> and materials cost money though and there isn't much of that to go
> around right now (as far as I can see).  Either donations were made
> that supported the cost of cooked materials and some future kitchen
> materials or Tastebridge supported the Tuesday night food hacking and
> social dinner.
>
> I'm not down with cooking on Tuesdays if everyone keeps bringing yummy
> food from all around the Mission district instead.  There's a waste
> component that I want to avoid by having a little more advance
> scheduling, collaborative menu planning, and response or involvement
> from the would-be consumers of said food.   What about rolling out a
> monthly first Tuesday social open-house dinner for Noisebridge
> Newbies?  What about making that dinner highlight some food culture or
> food hacking ideas or projects?
>
> Wednesdays are difficult too.  We've got a lot of stuff on our plate
> to play with.  I try to keep brewing Kombucha regularly for to
> Noisebridge (far superior to Club Mate by my cultured taste buds) but
> I don't think it  needs to be a regular class.  If it's open to newbs
> great, but we need to get the brewing done STAT and get on with our
> lives.  Every month we can have a publicly announced Kombucha workshop
> (at least until Frantisek comes and scolds me in person for saying
> this), until then, if you're down for fast paced Kombucha brew and
> Kombucha flavor/bottle sessions, come and take part when its
> announced.  Let's grant 2 six packs for everyone helping out for any
> Kombucha-combine.
>
> I propose Wednesday become the general tastebridge rotating venue for
> discussions on vegan cooking, all the ferments, distillation,
> sous-vide, and anything else that I missed or that others bring to the
> table.  Who wants to be first?  I know folks want to work on brewing
> sous-vide vegan beer, right? Whatever, lets get this schedule worked
> out for the months ahead, then try to keep scheduling and announcing
> what's coming up on the Noisebridge wiki, noisebridge-announce,
> noisebridge-discuss, and whatever other drama-pr assets one uses to
> get folks to come to hackerpace food hackery sessions.
>
> KOMBUCHA:  we have ~72L of Kombucha fermenting at Noisebridge in
> 4x18.9L buckets.  It's ~55F/12.8C  in there, go keep it company and
> read it a book to raise the ambient temperature...  The goal is to
> brew a solid ~192 bottle batch* to take to SF Underground market for
> Tastebridge group seed money.  The funds will first cover the costs of
> supplies for Tastebridge, with excess split between Noisebridge and
> Tastebridge savings for future events and supplies.  I would love to
> do this enough to shows'em how its done, like pay the Noisebridge
> utiliity bill.  How's that sound?
> *18L per bucket - 1L for proportional flavor testing = 17L to bottle
> with flavor = ~48 bottles * 4 =  192 bottles
>
> BEER:  We have everything needed to brew partial or full mash beer (we
> have a hand crank mill, apparently its easy to use with a DeWalt )
> except the GRAIN and HOPS and YEAST.  Serious.  We have carboys.  We
> have kegs. We can rack it, drain it, pump it, and stack it.  We have
> buckets and bottles and cappers and caps.  We have CO2 if you can't
> wait but we can put it in the dark under the DJ booth/Autonomous zone
> and condition it there.  Just don't forget to label and post here all
> that you do!
>
> GENERAL UPDATES:  I've got some digital thermometers and I'll be
> starting to connect to my zigbees on Monday during circuit hacking,
> these will go up in the kitchen and provide some datapoints for
> whatever we need..  Lets ask Ben Kochie to show off his home-made sous
> vide sometime before January is over.  A big honking water filter
> would be nice, Sean do you have any advice on big honking water
> filters?  We need a sputtering tool so I can metalize our friend
> lactobacillus acidophilus and look at it in the scanning electron
> microscope.  It would be great to learn about the state of Aflatoxin
> tests in the food saftey industry, local and worldwide.  Finally it
> would be nice to get pH strips for testing any brews in some point in
> the future (maybe that's easier than the some of the above).
>
>
> 2.  SCHEDULE for the week:
>
>
> MON:  DAYTIME (yes Virginia, the daytime)  I need to work on Kombucha
> label designs.  We're going to keep this batch simple with a simple
> name/flavor label and a postage stamp sized qr/numerical code, 2
> labels each pasted across from each other on the bottle.  We aren't
> using stickers because they don't remove as easily as lightweight
> paper and water soluble gluestick glue.  The labels are short and
> sweet and people are meant to go online to tell&get the story of their
> bottle.  The get part is fun for the consumer, the tell part is useful
> for the producer.  That's right folks, it's a social networking
> beverage.
>
> TUE: more label setup and prep.  No plans for cooking a Tuesday social
> dinner at Noisebridge unless someone takes the helm for this day.  I
> will be hopefully exploring the SF techshop to see if I can get a
> Tastebridge Kombucha sign made!
>
> WED:   Grab a session!  Get your session on! (tell the wiki, this list
> and the other mailing lists, your friends, etc)  [more techshop for
> me]
>
> THU: Flavor and bottle priming at Noisebridge starting at 6PM.  I hope
> the cultures are ready by then!
>
> FRI:  Bottle priming potentially ends at midnight.  Work&  planning
> party until then? start writing the Tastebridge 'manifesto of the now
> or the next 6 months'?
>
> SAT:  End the bottle priming at the early AM if not already, head to
> 14th street for the market (so close, we're taking the shopping cart
> and walking!)
>
> Please chime in if you want to add or refine the schedule or status
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