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

miloh froggytoad at gmail.com
Sun Jan 9 22:38:31 UTC 2011

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

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

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

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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