so do you follow the scientific basis of the whole paleo diet? Lot's
of info that shows grain-fed cattle are messed up in terms of
omega3:omega6 ratio and K2 levels, among other things.
I've made mozzarella recently with the Portland DIYbio group PortLab.
I also have a kombucha 'pet' that I don't drink... I just feed it once
every month or two and watch it grow fat in the glass bowl on top of
my fridge. It's survived moldy growth on top and infestation by fruit
flies. Personally I don't like the smell of vinegar much, so if I were
to want to drink the stuff I'd need to be about 1000X more mindful
than I have been!
I've also been volunteering on a permaculture farm on and off for a
month or so... raw milk abounds (if you haven't had a ladle of fresh
raw cream skimmed from yesterday's chilled milk, I highly recommend
it) and it's great work that beats the boredom of a gym workout. This
has got me thinking about different cattle species that can
interbreed, sometimes with artificial insemination or even embryo
transfer, and I think I'll take an artificial insemination class next
year (there was one a few weeks ago, but I only have 3 days notice and
couldn't commit). For the $400 or so for the 4-day all-day workshop,
it should be loads of fun and pushing-the-envelope of being
grossed-out since you have put your arm in the cow's colon up to your
shoulder! I'm thinking a mini-zebu X yak would be pretty cool, or
indian water buffalo X yak (this would likely require embryo transfer
to a large enough host, just to be safe). I really like the idea of
having a farm someday... I love that permaculture pretty much requires
you to be lower production density. Yes it means less profit, but I
like seeing innumerable green things more than people. Next week I'm
watching/helping with a pig slaughter, and probably in a month or two
a steer.
So since I like milk and cows (goat kids are cute, but I seem to
always smell male goat in any of their meat/milk), I'm definitely up
for some GMO yogurt platforms. Grass->milk->yogurt is pretty
sustainable in the northern latitudes, moreso than cane sugar at least
(though I don't know how warm sugar beets need to grow).
On Fri, Oct 11, 2013 at 5:23 AM, Frantisek Apfelbeck <algoldor@yahoo.com> wrote:
> Hi to all,
> I'm on the list for some time waiting a bit in vain for some more food and
> beverage focused conversations. I would like to ask if people who are into
> this field could get in touch with me. I'm involved in Food Hacking Base
> (fhb) project which is promoting the fusion of the ancient knowledge of food
> and beverage making with today's science and technology and spreading it
> within (and out) the hacker community. Next big event after OHM 2013 where
> we were running the experimental kitchen and workshop place is 30c3
> (Computer Chaos Club conference) - 30th anniversary in Hamburg at the end of
> this December. We plan to call for participation within next two weeks or
> so, aiming for another crowd sourcing campaign etc. This time we consider to
> build a separate food&beverage&bio experimental lab which would be dedicated
> not really to food and beverage preparation, rather testing and really
> playing. We still want to run the experimental kitchen and workshop area as
> on the events before. We are now going through the things and what we do
> really depends on who gets involved, as usually.
>
> Anyway if you are into these topics, please get in touch either with me or
> on our discuss, for more info please check our OHM 2013 wiki
>
> https://ohm2013.org/wiki/Village:Food_Hacking_Base
>
> now we are starting to build up our media wiki
>
> https://foodhackingbase.org/wiki/Main_Page
>
> I hope to talk to you soon, in one or two weeks you will see here the call
> for participation anyway.
>
> Sincerely,
>
> FAA
>
> PS Personally I'm into food&beverage fermentations (mostly non alcoholic,
> probiotic). By the way I have heard from Sandor Katz (from his recent blog
> post) that there are people involved in DIY Bio based in Copenhagen who are
> experimentally monitoring the development of the microbial "flora and fauna"
> of sauerkraut. Also I have been told by Mitch Altman that there is a group
> in Paris who is experimenting with the kombucha grown microcellulose
> biofilms, does anyone know them? I'm now starting to grow our Food Hacking
> Base 30c3 batches so a bit of info would be handy :-)
>
> Frantisek Algoldor Apfelbeck
>
>
> biotechnologist&kvasir and hacker
>
>
> http://www.frantisekapfelbeck.org
>
>
> "There is no way to peace, peace is the way." Mohandas Karamchand Gandhi
>
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