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	<id>https://foodhackingbase.org/api.php?action=feedcontributions&amp;feedformat=atom&amp;user=DenkBrettl</id>
	<title>Food Hacking Base - User contributions [en]</title>
	<link rel="self" type="application/atom+xml" href="https://foodhackingbase.org/api.php?action=feedcontributions&amp;feedformat=atom&amp;user=DenkBrettl"/>
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	<updated>2026-05-25T11:23:46Z</updated>
	<subtitle>User contributions</subtitle>
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	<entry>
		<id>https://foodhackingbase.org/index.php?title=Mch2022_wish_list&amp;diff=4752</id>
		<title>Mch2022 wish list</title>
		<link rel="alternate" type="text/html" href="https://foodhackingbase.org/index.php?title=Mch2022_wish_list&amp;diff=4752"/>
		<updated>2022-07-13T13:13:43Z</updated>

		<summary type="html">&lt;p&gt;DenkBrettl: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;[[Fhb_mch2022|&amp;lt;&amp;lt;&amp;lt;Back to fhb at MCH2022 main page&amp;gt;&amp;gt;&amp;gt;]]&lt;br /&gt;
&lt;br /&gt;
Who is bringing what :&lt;br /&gt;
&lt;br /&gt;
* cooling trailer https://www.neefbakverhuur.nl/trailers/aanhangwagens/koelwagen%202500%20kg from 20-7 to 27-7, pickup/dropoff at 10:00AM [[user:Bigmac|bigmac]]&lt;br /&gt;
* 2-4 gas bottles 11kg; refills 42.50 in Almere https://www.cannenburg.nl/gasflessen-en-gasvullingen/ [[user:Bigmac|bigmac]]&lt;br /&gt;
* 3 gas burners [[user:Bigmac|bigmac]]&lt;br /&gt;
* gas bbq [[user:Bigmac|bigmac]]&lt;br /&gt;
* huge paella pan for multiple gas burners [[user:Bigmac|bigmac]]&lt;br /&gt;
* 25 liter pan [[user:Bigmac|bigmac]]&lt;br /&gt;
* large wok [[user:Bigmac|bigmac]]&lt;br /&gt;
* fridge/freezer combo [[user:Bigmac|bigmac]]&lt;br /&gt;
* 2 freezers filled with meat to be eaten  [[user:Bigmac|bigmac]]&lt;br /&gt;
* 5x6 tent [[user:Bigmac|bigmac]]&lt;br /&gt;
* 5x10 tent [[user:Bigmac|bigmac]]&lt;br /&gt;
* sink, tap, barrel, wastewater pump [[user:Bigmac|bigmac]]&lt;br /&gt;
* mini hot water boiler, continuous flow [[user:Bigmac|bigmac]]&lt;br /&gt;
* water cooker [[user:Bigmac|bigmac]]&lt;br /&gt;
* microwave oven [[user:Bigmac|bigmac]]&lt;br /&gt;
* senseo coffee maker [[user:Bigmac|bigmac]]&lt;br /&gt;
* cordless circular saw, 3 screwguns/drills, angular grinder, saw-saw [[user:Bigmac|bigmac]]&lt;br /&gt;
* corded jigsaw, chopsaw [[user:Bigmac|bigmac]]&lt;br /&gt;
* 32A 3-phase power distribution box [[user:Bigmac|bigmac]]&lt;br /&gt;
* 3 open cabinets for storage https://www.ikea.com/nl/nl/p/kallax-open-kast-wit-30275861/ [[user:Bigmac|bigmac]]&lt;br /&gt;
* Instant Pot [[user:Jeti|Jeti]]&lt;br /&gt;
* Small Airfryer [[user:Jeti|Jeti]]&lt;br /&gt;
&lt;br /&gt;
* Wood (70 tongue and groove boards, 2.5m long each, 19x87mm; about 20 battons 40x60mm, various lengths) [[user:DenkBrettl|DenkBrettl]]&lt;br /&gt;
* Screws (TX head, good quality) (Current plan: 100pcs 6x100, 300pcs 5x40, 100pcs 5x70 and maybe some other lengths - let me know which others make sense!) [[user:DenkBrettl|DenkBrettl]]&lt;br /&gt;
* Battery powered tools: small and handy circular saw, strong impact drill, strong lamp - let me know if we need other things [[user:DenkBrettl|DenkBrettl]]&lt;br /&gt;
* Zip ties (good quality at decent price) (please put the sizes and quantity here that we usually need) [[user:DenkBrettl|DenkBrettl]]&lt;/div&gt;</summary>
		<author><name>DenkBrettl</name></author>
	</entry>
	<entry>
		<id>https://foodhackingbase.org/index.php?title=Meeting_notes_2020_01_05&amp;diff=3911</id>
		<title>Meeting notes 2020 01 05</title>
		<link rel="alternate" type="text/html" href="https://foodhackingbase.org/index.php?title=Meeting_notes_2020_01_05&amp;diff=3911"/>
		<updated>2020-01-05T20:08:20Z</updated>

		<summary type="html">&lt;p&gt;DenkBrettl: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;Here you can find the info from our 67th fhb meeting hold on fifth of January 2020 at 21h00 CET at our #foodhackingbase channel, oftc network, IRC.&lt;br /&gt;
&lt;br /&gt;
Present Agenda&lt;br /&gt;
&lt;br /&gt;
* presentation support -  ([[User:Algoldor|Algoldor]]) would like to suggest getting a microphone and speaker system for the next event so people who give workshops and presentations do not have to shout so much. Especially if someone gets a bit sick it is not easy to make thirty people hear what you say.&lt;br /&gt;
&lt;br /&gt;
* shops closed on 37C3 -  ([[User:Lefrog|Lefrog]]) Please have a look at a calendar, shops will be closed on days 0, 1 and 2 at 37C3. That will be a challenge.&lt;br /&gt;
** ([[User:DenkBrettl|DenkBrettl]]) Leipzig (and Hamburg, see below) both have supermarkets that are open on the weekend as well. They can be found in the central station and transporting stuff might be more of a hassle, but it would allow us to get the most basic things at least.&lt;br /&gt;
** ([[User:Lefrog|Lefrog]]) We would definitely need to check. The Rewe at central station was closed in 2018, for example: https://www.lvz.de/Leipzig/Lokales/Leipziger-sollten-ihre-Weihnachtseinkaeufe-gut-planen&lt;br /&gt;
** ([[User:DenkBrettl|DenkBrettl]]) Oh, ok... well. That would be a big problem indeed.&lt;br /&gt;
&lt;br /&gt;
* organisation of our events -  ([[User:Lefrog|Lefrog]]) Several events happened at the same time on 36C3. We need to enter them on different rooms or only the last entered event will appear on the general program. I was informed by visitors about that problem and entered a second location &amp;quot;foodhackingbase2&amp;quot; on day 2, but we need to pay more attention at 37C3 and define at least 2 locations: like &amp;quot;kitchen&amp;quot; and &amp;quot;workshop table&amp;quot;, for example.&lt;br /&gt;
** We could use signs above tables, otherwise here we have info about the [https://foodhackingbase.org/wiki/Fhb_section_36c3 departments].&lt;br /&gt;
&lt;br /&gt;
* donations boxes -  ([[User:Lefrog|Lefrog]]) Some people noted that there was lots of money in our transparent donation box in the morning. While we generally trust people at congress, we should not unnecessarily tempt them. Besides, there have been reports of locals without entry bands who entered the grounds for the wrong reasons. We may want to have better donation boxes next year and take care to empty them regularly.&lt;br /&gt;
** ([[User:DenkBrettl|DenkBrettl]]) I actually have emptied the donation boxes fairly regularly. Also I emptied them every night before I went to bed, which was usually around 2:00. I then didn&#039;t come back usually until 12:00, so if people made lots of donations in the morning, this could have happened. I&#039;m not sure how otherwise this would have ended up like you describe.&lt;br /&gt;
**  ([[User:Lefrog|Lefrog]]) Good. It was not a criticism. Someone noticed a 50€ note in the donation box and told me. My idea was not to impose more work on you, but to bring in closed boxes for the donation. &lt;br /&gt;
** ([[User:DenkBrettl|DenkBrettl]]) I didn&#039;t take it as a criticism, sorry if it came out like this!&lt;br /&gt;
&lt;br /&gt;
*  pots and pans, hot plates -  ([[User:Lefrog|Lefrog]]). At least one hot plate did not work, please check them beforehand. We also had less pots and pans, but this proved rather beneficial as it forced people to wash what they needed before cooking. &lt;br /&gt;
&lt;br /&gt;
*  plastic bottles -  ([[User:Lefrog|Lefrog]]) Probiotic drinks need plastic bottles, which we now need to buy (orga went to glass bottles only). We bought the cheapest mineral water we could bet at Globus (0,11€), but there is a 0,25€ deposit on each bottle. As we used about 160 bottles, this amount to 40€, which we could have gotten back at Globus if we had not torn away the labels on the bottles.&lt;br /&gt;
** ([[User:DenkBrettl|DenkBrettl]]) I also found the pouring away of the water quite a sad thing to do (I know there was no alternative, it&#039;s still sad). Having said that, I used google and it turns out that there&#039;s no way to buy these bottles alone at a cheap price it seems.&lt;br /&gt;
**  ([[User:Lefrog|Lefrog]]) I searched as well and came to the same unfortunate result. Moreover, we need bottles for sparkling water, as they need to resist pressure. We could consider buying them abroad, then there is no deposit. We would still need to pour away the water, though. &lt;br /&gt;
** ([[User:DenkBrettl|DenkBrettl]]) That sounds like a plan for the moment!&lt;br /&gt;
&lt;br /&gt;
*  sink water heater -  ([[User:Lefrog|Lefrog]]) We apparently got the water heater which failed after a few days at 35C3. This year, it failed after a day and we were told by C3Power that we were only entitled to cold water anyway. As washing is a huge problem at congress (my thanks to all the volunteers!), we took upon ourselves to exchange the heater. I would rather not have that at 37C3 and budget a replacement heater before the event. We may not be able to get one at 37C3 as there are more days when shops are closed.&lt;br /&gt;
** ([[User:DenkBrettl|DenkBrettl]]) Well, one notable thing to be aware of is that I have hear rumours (more than once though) that 37C3 might not be in Leipzig but in Hamburg.&lt;br /&gt;
** ([[User:Lefrog|Lefrog]]) Good to know, but then Hamburg is smaller. There were 17000 participants this year, while Hamburg could only fit 13000. https://en.wikipedia.org/wiki/Chaos_Communication_Congress&lt;br /&gt;
** ([[User:DenkBrettl|DenkBrettl]]) I should have mentioned: not the CCH but Messe Hamburg is in the debate...&lt;br /&gt;
&lt;br /&gt;
*  drying plates area -  ([[User:Lefrog|Lefrog]]) I bought two plates racks for the drying area. It was an improvement, but we may want more next year. They cost a couple euros.&lt;br /&gt;
&lt;br /&gt;
*  floor plan-  ([[User:Lefrog|Lefrog]]) The floor plan was too cramped at some places, particularly the area between the wall and the kitchen and the area around the sink. People could not move behind the sink as it was next to one of the low benches which limits our area. &lt;br /&gt;
:: This is a floor plan of 36C3. In black, the wall and benches which we are not allowed to move. In red, the power block. In green the fridges.&lt;br /&gt;
&lt;br /&gt;
[[File:FHB36C3.jpg|800px]]&lt;br /&gt;
&lt;br /&gt;
:: The area around the walls was very cramped. On the other hand, we have lots of space on the top right which we did not use. As the probiotic drinks stand needs to be between black benches, I suggest to move everything one unit next year. This is a suggested floor plan:&lt;br /&gt;
&lt;br /&gt;
[[File:FHB_37C3.jpg|800px]]&lt;br /&gt;
&lt;br /&gt;
:: Basically, we move the probiotic drinks from gap 4 to gap 5 and put the sink in front of gap 4, so that people can go around it by the gap. The rest is simply moved as is. This gives us more space for the round tables and would allow me to install a projection area around gap 1 (as I did at 35C3).&lt;br /&gt;
:: If we can&#039;t move the sink to the place on the plan (it needs to be connected to an underside channel), we can exchange drying area and sink on that plan. Then the sink is roughly at the same place as this year.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
*  storage - ([[User:Lefrog|Lefrog]]) On the second plan, I put several tables between the walls. We use that area as storage space and it is a total mess. There were 2 tables next to the walls this year and they helped us organise things a bit. I suggest that we order more orga tables at 37C3, so that we can stack things under and over them. I also plan to bring hooks so that we can hang coats on the walls (someone brought coat hangers this year, but they were not widely used). We may also consider closing the area partially with a curtain, etc... Basically, we need to redesign the area.&lt;br /&gt;
&lt;br /&gt;
*  electricity - ([[User:Lefrog|Lefrog]]) We need to put the electricity main box on a table. On the ground it can get wet, which is not good.&lt;br /&gt;
&lt;br /&gt;
*  electricity 2 - ([[User:Lefrog|Lefrog]]) We have a tri-phase box. We don&#039;t really need it, so it can stay at home. But if we decide to use it (it would simplify a bit the connection of the north bench), we need to order a tri-phase dispatcher from C3Power. We also need the adapter from 32A to 16A tri-phase.&lt;br /&gt;
&lt;br /&gt;
*  electricity 3  - ([[User:Lefrog|Lefrog]]) We lacked cables and multiplugs (of the normal, bi-phase kind). I asked C3Power and they say we can borrow some, but we need to order them beforehand. Their cables are also better than ours, as they are designed for wet areas. I suggest we order cables at 37C3.&lt;br /&gt;
:: On the second map, I added red squares for each high-power element (hot plate, sink water heater, oven). I did not put the experimental incubator, but we need to add it if it is present next year. Each of these red squares needs its own power cable, or we will overload the cable. The rest (lamps, small tools like a blender) can be plugged anywhere, as it uses comparatively little power. C3Power has 6, 12 and 25m cables (I think). We would need:&lt;br /&gt;
::- 4 short cables (can be ours or can be C3Power 6m cable)&lt;br /&gt;
::- 2 medium cables for north bench (we need 2, as we need power for 2 plates...): so 2x 12m&lt;br /&gt;
::- extensions to the fridges and workshop tables 3x 12m&lt;br /&gt;
::- extensions to the round tables and projector 1x 12m&lt;br /&gt;
::- multiconnectors: at least one per cable, so at least 10 (these are the little black cables with one male plug and a triple female plug)&lt;br /&gt;
&lt;br /&gt;
:: We would still need some cables and multiconnectors of ours, but the base cabling would be better.&lt;br /&gt;
&lt;br /&gt;
* ([[User:DenkBrettl|DenkBrettl]]) One thing I noticed is how often people ask the same things over and over - we should have some posters that describe the core principles of Fhb, like &amp;quot;1. You can use what you want, please clean it up afterwards. 2. If you use ingredients, please make a donation. 3. If you cook, please cook for more people.&amp;quot;&lt;/div&gt;</summary>
		<author><name>DenkBrettl</name></author>
	</entry>
	<entry>
		<id>https://foodhackingbase.org/index.php?title=Meeting_notes_2020_01_05&amp;diff=3906</id>
		<title>Meeting notes 2020 01 05</title>
		<link rel="alternate" type="text/html" href="https://foodhackingbase.org/index.php?title=Meeting_notes_2020_01_05&amp;diff=3906"/>
		<updated>2020-01-05T14:34:33Z</updated>

		<summary type="html">&lt;p&gt;DenkBrettl: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;Here you can find the info from our 67th fhb meeting hold on fifth of January 2020 at 21h00 CET at our #foodhackingbase channel, oftc network, IRC.&lt;br /&gt;
&lt;br /&gt;
Present&lt;br /&gt;
&lt;br /&gt;
Agenda&lt;br /&gt;
&lt;br /&gt;
* presentation support -  ([[User:Algoldor|Algoldor]]) would like to suggest getting a microphone and speaker system for the next event so people who give workshops and presentations do not have to shout so much. Especially if someone gets a bit sick it is not easy to make thirty people hear what you say.&lt;br /&gt;
&lt;br /&gt;
* shops closed on 37C3 -  ([[User:Lefrog|Lefrog]]) Please have a look at a calendar, shops will be closed on days 0, 1 and 2 at 37C3. That will be a challenge.&lt;br /&gt;
** ([[User:DenkBrettl|DenkBrettl]]) Leipzig (and Hamburg, see below) both have supermarkets that are open on the weekend as well. They can be found in the central station and transporting stuff might be more of a hassle, but it would allow us to get the most basic things at least.&lt;br /&gt;
&lt;br /&gt;
* organisation of our events -  ([[User:Lefrog|Lefrog]]) Several events happened at the same time on 36C3. We need to enter them on different rooms or only the last entered event will appear on the general program. I was informed by visitors about that problem and entered a second location &amp;quot;foodhackingbase2&amp;quot; on day 2, but we need to pay more attention at 37C3 and define at least 2 locations: like &amp;quot;kitchen&amp;quot; and &amp;quot;workshop table&amp;quot;, for example.&lt;br /&gt;
&lt;br /&gt;
* donations boxes -  ([[User:Lefrog|Lefrog]]) Some people noted that there was lots of money in our transparent donation box in the morning. While we generally trust people at congress, we should not unnecessarily tempt them. Besides, there have been reports of locals without entry bands who entered the grounds for the wrong reasons. We may want to have better donation boxes next year and take care to empty them regularly.&lt;br /&gt;
** ([[User:DenkBrettl|DenkBrettl]]) I actually have emptied the donation boxes fairly regularly. Also I emptied them every night before I went to bed, which was usually around 2:00. I then didn&#039;t come back usually until 12:00, so if people made lots of donations in the morning, this could have happened. I&#039;m not sure how otherwise this would have ended up like you describe.&lt;br /&gt;
&lt;br /&gt;
*  pots and pans, hot plates -  ([[User:Lefrog|Lefrog]]). At least one hot plate did not work, please check them beforehand. We also had less pots and pans, but this proved rather beneficial as it forced people to wash what they needed before cooking. &lt;br /&gt;
&lt;br /&gt;
*  plastic bottles -  ([[User:Lefrog|Lefrog]]) Probiotic drinks need plastic bottles, which we now need to buy (orga went to glass bottles only). We bought the cheapest mineral water we could bet at Globus (0,11€), but there is a 0,25€ deposit on each bottle. As we used about 160 bottles, this amount to 40€, which we could have gotten back at Globus if we had not torn away the labels on the bottles.&lt;br /&gt;
** ([[User:DenkBrettl|DenkBrettl]]) I also found the pouring away of the water quite a sad thing to do (I know there was no alternative, it&#039;s still sad). Having said that, I used google and it turns out that there&#039;s no way to buy these bottles alone at a cheap price it seems.&lt;br /&gt;
&lt;br /&gt;
*  sink water heater -  ([[User:Lefrog|Lefrog]]) We apparently got the water heater which failed after a few days at 35C3. This year, it failed after a day and we were told by C3Power that we were only entitled to cold water anyway. As washing is a huge problem at congress (my thanks to all the volunteers!), we took upon ourselves to exchange the heater. I would rather not have that at 37C3 and budget a replacement heater before the event. We may not be able to get one at 37C3 as there are more days when shops are closed.&lt;br /&gt;
** ([[User:DenkBrettl|DenkBrettl]]) Well, one notable thing to be aware of is that I have hear rumours (more than once though) that 37C3 might not be in Leipzig but in Hamburg.&lt;br /&gt;
&lt;br /&gt;
*  drying plates area -  ([[User:Lefrog|Lefrog]]) I bought two plates racks for the drying area. It was an improvement, but we may want more next year. They cost a couple euros.&lt;br /&gt;
&lt;br /&gt;
*  floor plan-  ([[User:Lefrog|Lefrog]]) The floor plan was too cramped at some places, particularly the area between the wall and the kitchen and the area around the sink. People could not move behind the sink as it was next to one of the low benches which limits our area. &lt;br /&gt;
:: This is a floor plan of 36C3. In black, the wall and benches which we are not allowed to move. In red, the power block. In green the fridges.&lt;br /&gt;
&lt;br /&gt;
[[File:FHB36C3.jpg|800px]]&lt;br /&gt;
&lt;br /&gt;
:: The area around the walls was very cramped. On the other hand, we have lots of space on the top right which we did not use. As the probiotic drinks stand needs to be between black benches, I suggest to move everything one unit next year. This is a suggested floor plan:&lt;br /&gt;
&lt;br /&gt;
[[File:FHB_37C3.jpg|800px]]&lt;br /&gt;
&lt;br /&gt;
:: Basically, we move the probiotic drinks from gap 4 to gap 5 and put the sink in front of gap 4, so that people can go around it by the gap. The rest is simply moved as is. This gives us more space for the round tables and would allow me to install a projection area around gap 1 (as I did at 35C3).&lt;br /&gt;
:: If we can&#039;t move the sink to the place on the plan (it needs to be connected to an underside channel), we can exchange drying area and sink on that plan. Then the sink is roughly at the same place as this year.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
*  storage - ([[User:Lefrog|Lefrog]]) On the second plan, I put several tables between the walls. We use that area as storage space and it is a total mess. There were 2 tables next to the walls this year and they helped us organise things a bit. I suggest that we order more orga tables at 37C3, so that we can stack things under and over them. I also plan to bring hooks so that we can hang coats on the walls (someone brought coat hangers this year, but they were not widely used). We may also consider closing the area partially with a curtain, etc... Basically, we need to redesign the area.&lt;br /&gt;
&lt;br /&gt;
*  electricity - ([[User:Lefrog|Lefrog]]) We need to put the electricity main box on a table. On the ground it can get wet, which is not good.&lt;br /&gt;
&lt;br /&gt;
*  electricity 2 - ([[User:Lefrog|Lefrog]]) We have a tri-phase box. We don&#039;t really need it, so it can stay at home. But if we decide to use it (it would simplify a bit the connection of the north bench), we need to order a tri-phase dispatcher from C3Power. We also need the adapter from 32A to 16A tri-phase.&lt;br /&gt;
&lt;br /&gt;
*  electricity 3  - ([[User:Lefrog|Lefrog]]) We lacked cables and multiplugs (of the normal, bi-phase kind). I asked C3Power and they say we can borrow some, but we need to order them beforehand. Their cables are also better than ours, as they are designed for wet areas. I suggest we order cables at 37C3.&lt;br /&gt;
:: On the second map, I added red squares for each high-power element (hot plate, sink water heater, oven). I did not put the experimental incubator, but we need to add it if it is present next year. Each of these red squares needs its own power cable, or we will overload the cable. The rest (lamps, small tools like a blender) can be plugged anywhere, as it uses comparatively little power. C3Power has 6, 12 and 25m cables (I think). We would need:&lt;br /&gt;
::- 4 short cables (can be ours or can be C3Power 6m cable)&lt;br /&gt;
::- 2 medium cables for north bench (we need 2, as we need power for 2 plates...): so 2x 12m&lt;br /&gt;
::- extensions to the fridges and workshop tables 3x 12m&lt;br /&gt;
::- extensions to the round tables and projector 1x 12m&lt;br /&gt;
::- multiconnectors: at least one per cable, so at least 10 (these are the little black cables with one male plug and a triple female plug)&lt;br /&gt;
&lt;br /&gt;
:: We would still need some cables and multiconnectors of ours, but the base cabling would be better.&lt;/div&gt;</summary>
		<author><name>DenkBrettl</name></author>
	</entry>
	<entry>
		<id>https://foodhackingbase.org/index.php?title=Rum_tasting_36c3&amp;diff=3885</id>
		<title>Rum tasting 36c3</title>
		<link rel="alternate" type="text/html" href="https://foodhackingbase.org/index.php?title=Rum_tasting_36c3&amp;diff=3885"/>
		<updated>2020-01-02T10:30:08Z</updated>

		<summary type="html">&lt;p&gt;DenkBrettl: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;[[Fhb_36c3|&amp;lt;&amp;lt;&amp;lt;Back to the main page&amp;gt;&amp;gt;&amp;gt;]]&lt;br /&gt;
&lt;br /&gt;
[https://dudle.inf.tu-dresden.de/36c3rumtasting/ To secure spot on this session please sign in here].&lt;br /&gt;
&lt;br /&gt;
Rum is a distilled alcoholic drink made by fermenting then distilling sugarcane molasses or sugarcane juice. The distillate, a clear liquid, is usually aged in oak barrels.&lt;br /&gt;
This is what the English Wikipedia tells us and I concur with the explanation. But there&#039;s more to rum. There is a variety of tastes and it&#039;s been a more and more popular drink in the recent years.&lt;br /&gt;
&lt;br /&gt;
Let&#039;s come together and have a tasting event. I&#039;m no expert and I don&#039;t want to be an expert. If you&#039;re an experienced rum lover, you&#039;re welcome to join and help me out with things I didn&#039;t know yet.&lt;br /&gt;
But really the event is primarily about enjoying different types of rum together and getting an idea of what consitutes a good rum and which types you like best.&lt;br /&gt;
&lt;br /&gt;
Please note that this is a session that involves a minimum amount of alcohol consumed in order to be able to taste the rum. You are very likely going to drink the equivalent of about one liter of a 5% beverage (i.e. beer).&lt;br /&gt;
We will have around 10 samples - hopefully more if other people bring their treasures. No food is planned for this session, except a very tiny piece of something later in the event - surprise ahead!&lt;br /&gt;
Please be aware of this and make sure you&#039;re hydrated and that you&#039;re well-fed before the event. We will have water though!&lt;br /&gt;
Driving after this session is strictly illegal for a considerable time, please be aware and do not come by car!&lt;br /&gt;
We will place the rum bottles on the table so you will be able to track them down, but taking notes during the session is recommended.&lt;br /&gt;
This workshop is based on donation at your will. No one will be turned away for lack of funds. However please keep in mind that samples for this event will be in excess of 300 EUR and ending up in a plus would help the Food Hacking Base to flourish and offer more events and tastings.&lt;br /&gt;
There will not be any sale of rum - if you like any rum that you&#039;ve tasted, please go ahead and buy it for yourself.&lt;br /&gt;
&lt;br /&gt;
New: The list is now in the order of which we tasted them.&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;List of rum samples&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
We would love to learn about your daily sipper or your favorite rum or maybe the worst rum you ever had? Let&#039;s diversify the selection!&lt;br /&gt;
{| class=&amp;quot;wikitable sortable&amp;quot;&lt;br /&gt;
! Rum Name&lt;br /&gt;
! Producer&lt;br /&gt;
! Amount&lt;br /&gt;
! Country of origin&lt;br /&gt;
! Person Trafficking it&lt;br /&gt;
! Age/Notes&lt;br /&gt;
! Confirmed?&lt;br /&gt;
|-&lt;br /&gt;
|Single Barrel 2005 &lt;br /&gt;
|Don Q&lt;br /&gt;
|700 ml&lt;br /&gt;
|Puerto Rico&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age 10 years&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|Santa Teresa 1796&lt;br /&gt;
|Hacienda Santa Teresa&lt;br /&gt;
|700 ml&lt;br /&gt;
|Venezuela&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age 4-35, Solera, Distilled by Foursquare&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|12 Years American Oak Bourbon Barrels &lt;br /&gt;
|The Real McCoy&lt;br /&gt;
|700 ml&lt;br /&gt;
|Barbados&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age 12 years&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|Tres Vieux Rhum Agricole VSOP &lt;br /&gt;
|Clement&lt;br /&gt;
|700 ml&lt;br /&gt;
|Martinique&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age unknown&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|ED 13 Barbados Old Bajan Rum Aged 8 Years &lt;br /&gt;
|Tres Hombres&lt;br /&gt;
|700 ml&lt;br /&gt;
|Barbados&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age 8 years, Single-Cask, Fair transport&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|Ed. 11 Puerto Rico Rum &lt;br /&gt;
|RumClub Private Selection / Don Q&lt;br /&gt;
|700 ml&lt;br /&gt;
|Puerto Rico&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age unclear, Single-Cask, Cask strength&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|Ron Vacilon Anejo 5&lt;br /&gt;
|Ron Vacilon&lt;br /&gt;
|700 ml&lt;br /&gt;
|Cuba&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age 5 years, Globus supermarket sourced&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|2007 Full Proof Exceptional Cask Selection MK X &lt;br /&gt;
|Foursquare&lt;br /&gt;
|700 ml&lt;br /&gt;
|Barbados&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age 12 years, Cask strength&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|Almost Spring PX Cask&lt;br /&gt;
|Nine Leaves&lt;br /&gt;
|700 ml&lt;br /&gt;
|Japan&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age unknown&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|Jamaica 7 Years Cask Strength&lt;br /&gt;
|Rum Nation&lt;br /&gt;
|700 ml&lt;br /&gt;
|Jamaika&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age 7 years, Cask Strength (obviously...)&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|}&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;Interesting Rum Related Pages&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
* [http://thefatrumpirate.com/ http://thefatrumpirate.com/] Someone with a lot of time to taste rums and write reviews&lt;br /&gt;
* [http://rumproject.com/rumforum/viewforum.php?f=32 http://rumproject.com/rumforum/viewforum.php?f=32] A project on the question about sugar in rum (will be explained in the workshop)&lt;br /&gt;
* [https://rumratings.com/ https://rumratings.com/] A page where you can rate rums - take with a grain of salt&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
[[category:36c3]]&lt;/div&gt;</summary>
		<author><name>DenkBrettl</name></author>
	</entry>
	<entry>
		<id>https://foodhackingbase.org/index.php?title=Fhb_36c3&amp;diff=3874</id>
		<title>Fhb 36c3</title>
		<link rel="alternate" type="text/html" href="https://foodhackingbase.org/index.php?title=Fhb_36c3&amp;diff=3874"/>
		<updated>2019-12-28T01:51:36Z</updated>

		<summary type="html">&lt;p&gt;DenkBrettl: /* List of FHB Events */&lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;[[File:Fhb_location_35c3.png|thumb|FHB location according to orga]]&lt;br /&gt;
[[File:Cheese_tasting_overview_ej_1600_sha2017.jpg|thumb|right|FHB cheese rendez-vous, SHA2017.]]&lt;br /&gt;
[[File:Cider_selection_and_snacks_faa2017.jpg|thumb|right|selection of ciders and condiments]].&lt;br /&gt;
[[Image:Moi_nuren_1600_faa05122019.jpg|thumb|feeding the rap]]&lt;br /&gt;
[[File:Tempeh_cloth_overview_faa05092017.jpg|thumb|right|tempeh made in cloth.]]&lt;br /&gt;
[[File:Kefir_straining_faa25042017.jpg|thumb|kefir cheese straining]]&lt;br /&gt;
[[Image:Box_open_IMG_20181209_222125_521_s.png|thumb|jerky, drying in the Box]]&lt;br /&gt;
[[File:Seafood_chowder_crab_faa20052017.jpg|thumb|spider crab for seafood chowder.]]&lt;br /&gt;
[[File:Ingo when the night has come 2013.jpg|thumb|when the night has come ...]]&lt;br /&gt;
&lt;br /&gt;
===[[Crowdsourcing_fhb36c3|Crowdfunding]]===&lt;br /&gt;
&lt;br /&gt;
Please have a look and support our &#039;&#039;&#039;[[Crowdsourcing_fhb36c3|Crowdfunding campaign!]]&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
===Location/Contact===&lt;br /&gt;
For [https://events.ccc.de/congress/2019/wiki/index.php/Assembly:FoodhackingbaseAssembly Wiki at 36c3 visit here] and our official sign up info [https://signup.c3assemblies.de/assembly/ebccd60e-cc79-4a4c-9f57-e4b74e2d196a here]. We are located in the north east corner of the Hall 2.  Check the plan on the right and in the [https://events.ccc.de/congress/2019/wiki/images/b/b0/35c3-map.pdf 36C3-wiki, (FHB is roughly at L1)]. &lt;br /&gt;
Our dect phone is FHB0 (3420).&lt;br /&gt;
&lt;br /&gt;
===Goals===&lt;br /&gt;
Coming together, interlinking people who are into food, beverage and bio hacking and most of all having a good time, providing a place for all of that, these are our goals! &lt;br /&gt;
&lt;br /&gt;
===Guidelines===&lt;br /&gt;
“Be excellent to each other” is our creed and after all these years we like to stick to it! Keeping in mind that it is the community which matters and you are it&#039;s part is important, be happy :-).&lt;br /&gt;
&lt;br /&gt;
===[[fhb_section_36c3|FHB Departments]]===&lt;br /&gt;
We devide FHB into several compartments for more easy organization, check here the details.&lt;br /&gt;
&lt;br /&gt;
===[[fhb36c3budget|FHB Budget]]===&lt;br /&gt;
Information about our independent funding provided by you and it&#039;s usage is here.&lt;br /&gt;
&lt;br /&gt;
===[[FHB36c3Workshops|Workshops]]===&lt;br /&gt;
We build, organize and run workshop areas which are suitable for food, drink and bio related activities. You can either join already submitted workshops or you can create your own.&lt;br /&gt;
&lt;br /&gt;
===[[projects_36c3|FHB Projects]]===&lt;br /&gt;
If you have a special project which you would like to run at/from fhb please read more and let us know! Example of a project is for example [https://events.ccc.de/congress/2017/wiki/index.php/Projects:Probiotic_Drinks_Everywhere Probiotic Drinks Everywhere project].&lt;br /&gt;
&lt;br /&gt;
===[[List_of_stuff_36c3|FHB Gear, Tools and Ingredients]]===&lt;br /&gt;
This is both our traditional &amp;quot;wish list&amp;quot; and basic list of important things which already became reality.&lt;br /&gt;
&lt;br /&gt;
===[[fhb36c3temporary|Temporary]]===&lt;br /&gt;
Arrivals of people, who does what, all dynamically changing.&lt;br /&gt;
&lt;br /&gt;
==List of FHB Events==&lt;br /&gt;
Some of our events only have limit space. So please remember to sign up for the sessions you want to participate in.&lt;br /&gt;
&lt;br /&gt;
{|class=&amp;quot;wikitable sortable&amp;quot;&lt;br /&gt;
&lt;br /&gt;
!Day&lt;br /&gt;
!Starting time&lt;br /&gt;
!Event name&lt;br /&gt;
!Event type&lt;br /&gt;
!Duration&lt;br /&gt;
!Max number of participants&lt;br /&gt;
!Place&lt;br /&gt;
!Venue&lt;br /&gt;
!Funding&lt;br /&gt;
!Coordinator&lt;br /&gt;
|-&lt;br /&gt;
|Day 1&lt;br /&gt;
|14:00&lt;br /&gt;
|[[ccc36c3|Curtisannes Cake Center]]&lt;br /&gt;
|hands on workshop&lt;br /&gt;
|180 minutes&lt;br /&gt;
|15x&lt;br /&gt;
|FHB assembly&lt;br /&gt;
|workshop venue I. plus bit of kitchen&lt;br /&gt;
|donation based&lt;br /&gt;
|[[User:Curtisanne|Curtisanne]]&lt;br /&gt;
|-&lt;br /&gt;
|Day 1&lt;br /&gt;
|14:00&lt;br /&gt;
|[[Tempeh_making_36c3|Introduction to Tempeh Making]]&lt;br /&gt;
|hands on workshop&lt;br /&gt;
|120 minutes&lt;br /&gt;
|20x&lt;br /&gt;
|FHB assembly&lt;br /&gt;
|workshop venue II.&lt;br /&gt;
|donation based&lt;br /&gt;
|[[User:Algoldor|Algoldor]]&lt;br /&gt;
|-&lt;br /&gt;
|Day 1&lt;br /&gt;
|16:00&lt;br /&gt;
|[[Beef_Jerky_Box_Making_363|Introduction to Beef Jerky Drying Boxes ]]&lt;br /&gt;
|hands on workshop&lt;br /&gt;
|60 minutes&lt;br /&gt;
|9x&lt;br /&gt;
|FHB assembly&lt;br /&gt;
|table.&lt;br /&gt;
|donation based&lt;br /&gt;
|[[User:Ben|Ben]]&lt;br /&gt;
|-&lt;br /&gt;
|Day 1&lt;br /&gt;
|16:00&lt;br /&gt;
|[[sea_weed_36c3|Detox Seaweed Bibimbab]]&lt;br /&gt;
|hands on workshop&lt;br /&gt;
|120 minutes&lt;br /&gt;
|20x&lt;br /&gt;
|FHB assembly&lt;br /&gt;
|workshop venue II.&lt;br /&gt;
|donation based&lt;br /&gt;
|[[User:Eunha|Eunha]]&lt;br /&gt;
|-&lt;br /&gt;
|Day 1&lt;br /&gt;
|17:00&lt;br /&gt;
|[[Mead|Mead making presentation]]&lt;br /&gt;
|presentation/tasting&lt;br /&gt;
|45 minutes&lt;br /&gt;
|20&lt;br /&gt;
|FHB assembly&lt;br /&gt;
|Table&lt;br /&gt;
|donation based&lt;br /&gt;
|[[User:lefrog|lefrog]]&lt;br /&gt;
|-&lt;br /&gt;
|Day 1&lt;br /&gt;
|19:00&lt;br /&gt;
|[[Cidre_making_36c3|Cidre Making]]&lt;br /&gt;
|demo/hands on workshop&lt;br /&gt;
|180 minutes&lt;br /&gt;
|15x&lt;br /&gt;
|FHB assembly&lt;br /&gt;
|workshop venue I.&lt;br /&gt;
|donation based&lt;br /&gt;
|[[User:Algoldor|Algoldor]]&lt;br /&gt;
|-&lt;br /&gt;
|Day 1&lt;br /&gt;
|21:30&lt;br /&gt;
|[[Whisky_tasting_36c3|Whisky Tasting]]&lt;br /&gt;
|tasting&lt;br /&gt;
|120 minutes&lt;br /&gt;
|30x&lt;br /&gt;
|FHB assembly&lt;br /&gt;
|workshop venue II.&lt;br /&gt;
|donation based&lt;br /&gt;
|[[User:0x378|0x378]]&lt;br /&gt;
|-&lt;br /&gt;
&lt;br /&gt;
|-&lt;br /&gt;
|Day 1&lt;br /&gt;
|23:59&lt;br /&gt;
|[[Chili_tasting_hands_on_workshop_36c3|Chili]]&lt;br /&gt;
|tasting&lt;br /&gt;
|45minutes&lt;br /&gt;
|x&lt;br /&gt;
|FHB assembly&lt;br /&gt;
|workshop venue II.&lt;br /&gt;
|donation based&lt;br /&gt;
|[[User:vtor|vtor]]&lt;br /&gt;
|-&lt;br /&gt;
|Day 2&lt;br /&gt;
|14:00&lt;br /&gt;
|[[Kefir_making_36c3|Kefir Making]]&lt;br /&gt;
|hands on workshop&lt;br /&gt;
|120 minutes&lt;br /&gt;
|20x&lt;br /&gt;
|FHB assembly&lt;br /&gt;
|workshop venue II.&lt;br /&gt;
|donation based&lt;br /&gt;
|[[User:Algoldor|Algoldor]]&lt;br /&gt;
|-&lt;br /&gt;
|Day 2&lt;br /&gt;
|14:00&lt;br /&gt;
|[https://events.ccc.de/congress/2019/wiki/index.php/Session:Beewax_Sheets Beewax Sheets]&lt;br /&gt;
|hands on workshop&lt;br /&gt;
|120 minutes&lt;br /&gt;
|20x&lt;br /&gt;
|FHB assembly&lt;br /&gt;
|workshop venue II.&lt;br /&gt;
|donation based&lt;br /&gt;
|berna@hsmr.cc&lt;br /&gt;
|-&lt;br /&gt;
|Day 2&lt;br /&gt;
|16:00&lt;br /&gt;
|[[gimbab_making_36c3|오방색 Five Colour 김밥 Gimbab Varieties]]&lt;br /&gt;
|hands on workshop&lt;br /&gt;
|120&lt;br /&gt;
|20x&lt;br /&gt;
|FHB Assembly&lt;br /&gt;
|Workshop Venue II.&lt;br /&gt;
|donation at your will&lt;br /&gt;
|[[User:Eunha|Eunha]]&lt;br /&gt;
|-&lt;br /&gt;
|Day 2&lt;br /&gt;
|17:00&lt;br /&gt;
|[[Mead|Mead making presentation]]&lt;br /&gt;
|presentation/tasting&lt;br /&gt;
|45 minutes&lt;br /&gt;
|20&lt;br /&gt;
|FHB assembly&lt;br /&gt;
|Table&lt;br /&gt;
|donation based&lt;br /&gt;
|[[User:lefrog|lefrog]]&lt;br /&gt;
|-&lt;br /&gt;
|Day 2&lt;br /&gt;
|17:00&lt;br /&gt;
|Pasta Amatriciana&lt;br /&gt;
|cooking event&lt;br /&gt;
|2 hours&lt;br /&gt;
|30?&lt;br /&gt;
|FHB assembly&lt;br /&gt;
|Kitchen&lt;br /&gt;
|donation based&lt;br /&gt;
|Gli Italiani&lt;br /&gt;
|-&lt;br /&gt;
|Day 2&lt;br /&gt;
|19:00&lt;br /&gt;
|[[fhb_cheese_rendezvous_36c3|Cheese Rendez-vous, Session I.]]&lt;br /&gt;
|tasting&lt;br /&gt;
|120 minutes&lt;br /&gt;
|25x&lt;br /&gt;
|FHB assembly&lt;br /&gt;
|workshop venue II.&lt;br /&gt;
|donation based&lt;br /&gt;
|???&lt;br /&gt;
|-&lt;br /&gt;
|Day 2&lt;br /&gt;
|22:00&lt;br /&gt;
|[[Beer_tasting_36c3|Beer tasting - session I.]]&lt;br /&gt;
|tasting&lt;br /&gt;
|120 minutes&lt;br /&gt;
|25&lt;br /&gt;
|FHB assembly&lt;br /&gt;
|chill out area&lt;br /&gt;
|donation at your will, or bring 2 liters of interesting beer&lt;br /&gt;
|[[User:salomonderossi|salomonderossi]]&lt;br /&gt;
|-&lt;br /&gt;
|Day 2&lt;br /&gt;
|22:00&lt;br /&gt;
|[[rum_tasting_36c3|Rum Tasting]]&lt;br /&gt;
|tasting&lt;br /&gt;
|120 minutes&lt;br /&gt;
|30x&lt;br /&gt;
|FHB assembly&lt;br /&gt;
|workshop venue II.&lt;br /&gt;
|donation based&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|-&lt;br /&gt;
|Day 2&lt;br /&gt;
|00:00&lt;br /&gt;
|[[Beer_tasting_36c3|Beer tasting - session II.]]&lt;br /&gt;
|tasting&lt;br /&gt;
|120 minutes&lt;br /&gt;
|25&lt;br /&gt;
|FHB assembly&lt;br /&gt;
|chill out area&lt;br /&gt;
|donation at your will, or bring 2 liters of interesting beer&lt;br /&gt;
|[[User:salomonderossi|salomonderossi]]&lt;br /&gt;
|-&lt;br /&gt;
|Day 3&lt;br /&gt;
|14:00&lt;br /&gt;
|[[advanced_brewing_36c3|Advanced Probiotic Brewing]] &lt;br /&gt;
|hands on workshop&lt;br /&gt;
|120 minutes&lt;br /&gt;
|20x&lt;br /&gt;
|FHB assembly&lt;br /&gt;
|workshop venue II.&lt;br /&gt;
|donation based&lt;br /&gt;
|[[User:Algoldor|Algoldor]]&lt;br /&gt;
|-&lt;br /&gt;
|Day 3&lt;br /&gt;
|16:00&lt;br /&gt;
|[[kimchi_making_36c3|Traditional Kimchi Making]]&lt;br /&gt;
|hands on workshop&lt;br /&gt;
|120 minutes&lt;br /&gt;
|20x&lt;br /&gt;
|FHB assembly&lt;br /&gt;
|workshop venue II.&lt;br /&gt;
|donation based&lt;br /&gt;
|[[User:Eunha|Eunha]]&lt;br /&gt;
|-&lt;br /&gt;
|Day 3&lt;br /&gt;
|17:30&lt;br /&gt;
|[[Beekeeping|Beekeeping presentation]]&lt;br /&gt;
|presentation&lt;br /&gt;
|45 minutes&lt;br /&gt;
|20&lt;br /&gt;
|FHB assembly&lt;br /&gt;
|Table&lt;br /&gt;
|donation based&lt;br /&gt;
|[[User:lefrog|lefrog]]&lt;br /&gt;
|-&lt;br /&gt;
|Day 3&lt;br /&gt;
|19:00&lt;br /&gt;
|[[Fhb_cheese_rendezvous_36c3|Cheese Rendez-vous, Session II.]]&lt;br /&gt;
|tasting&lt;br /&gt;
|120 minutes&lt;br /&gt;
|25x&lt;br /&gt;
|FHB assembly&lt;br /&gt;
|workshop venue II.&lt;br /&gt;
|donation based&lt;br /&gt;
|???&lt;br /&gt;
|-&lt;br /&gt;
|Day 3&lt;br /&gt;
|21:00&lt;br /&gt;
|[[Cidre_flows_36c3|Cidre Flows]]&lt;br /&gt;
|tasting&lt;br /&gt;
|120 minutes&lt;br /&gt;
|20x&lt;br /&gt;
|FHB assembly&lt;br /&gt;
|workshop venue II.&lt;br /&gt;
|donation based&lt;br /&gt;
|[[User:Algoldor|Algoldor]]&lt;br /&gt;
|-&lt;br /&gt;
|}&lt;br /&gt;
&lt;br /&gt;
[[Category:36c3]]&lt;/div&gt;</summary>
		<author><name>DenkBrettl</name></author>
	</entry>
	<entry>
		<id>https://foodhackingbase.org/index.php?title=Fhb_cheese_rendezvous_36c3&amp;diff=3853</id>
		<title>Fhb cheese rendezvous 36c3</title>
		<link rel="alternate" type="text/html" href="https://foodhackingbase.org/index.php?title=Fhb_cheese_rendezvous_36c3&amp;diff=3853"/>
		<updated>2019-12-25T13:18:48Z</updated>

		<summary type="html">&lt;p&gt;DenkBrettl: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;[[File:Cheese_tasting_30c3_together.jpg|thumb|Cheese rendez-vous at 30c3]]&lt;br /&gt;
&lt;br /&gt;
[[Fhb_36c3|&amp;lt;&amp;lt;&amp;lt;Back to the main page&amp;gt;&amp;gt;&amp;gt;]]&lt;br /&gt;
&lt;br /&gt;
[https://dudle.inf.tu-dresden.de/cheeserendezvous36c3/ To secure spot on the Session I. (Day 2, 19h00) please sign in here].&lt;br /&gt;
&lt;br /&gt;
[https://dudle.inf.tu-dresden.de/cheeserendezvous2_36c3/ To secure spot on the Session II. (Day 3, 19h00) please sign in here].&lt;br /&gt;
&lt;br /&gt;
If you love cheese this event is must, long story short. This is our cheese tasting paradise, cultivated through event to event and yes we should have again &amp;quot;cheese tasting train&amp;quot; taking around our samples, fingers crossed (or rather dipped in lazily running aged camembert :-))!&lt;br /&gt;
&lt;br /&gt;
Each session is open to 25 people max, please do sign in advance, you can just show up before the event but we are very likely going to be full for t his one. If you can bring cheese which you made by yourself that would be great! Of course some specific local or extraordinary cheese/s or other related condiments like sun dried tomatoes, good quality olives, mustards, wine all would be appreciated. If you are bringing cheese please do label it well with at least it&#039;s name and type of milk used, your nick or name/contact would come handy too. The best would be of course to add short description to our wiki (please check the sample). FHB will be getting the main high quality cheeses to offer basic selection with other samples surrounding it plus some basic condiments. Note that due to the interest in previous years we are going to run two sessions each one close to two hours long.&lt;br /&gt;
&lt;br /&gt;
This event is based on &#039;&#039;&#039;donation at your will no one turned away for lack of funds&#039;&#039;&#039;. &lt;br /&gt;
&lt;br /&gt;
So lets meet all together again enjoying these lovely creations! Here you can find cheeses which are going to be present, please do add your ones and keep in mind that good half of the cheeses will be not listed here, they will just appear and they are worth of your attention!&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;List of possible candidates&#039;&#039;&#039;&lt;br /&gt;
{| class=&amp;quot;wikitable sortable&amp;quot;&lt;br /&gt;
! Cheese Name&lt;br /&gt;
! Amount&lt;br /&gt;
! Country of origin&lt;br /&gt;
! Person Trafficking it&lt;br /&gt;
! Notes&lt;br /&gt;
|-&lt;br /&gt;
|[https://en.wikipedia.org/wiki/Camembert Camembert de Normandie]&lt;br /&gt;
|500 g&lt;br /&gt;
|France, Normandie&lt;br /&gt;
|[[User:Algoldor|Algoldor]]&lt;br /&gt;
|Good quality small scale production Camembert, bio.&lt;br /&gt;
|-&lt;br /&gt;
|[https://en.wikipedia.org/wiki/Saint_Agur_Blue Saint Agur Blue] &lt;br /&gt;
|400 g&lt;br /&gt;
|France&lt;br /&gt;
|[[User:Algoldor|Algoldor]]&lt;br /&gt;
|Blue and creamy, cow milk, Beauzac, Auvergne&lt;br /&gt;
|-&lt;br /&gt;
|[https://en.wikipedia.org/wiki/Mimolette Mimolette]&lt;br /&gt;
|300 g&lt;br /&gt;
|France&lt;br /&gt;
|[[User:Algoldor|Algoldor]]&lt;br /&gt;
|Orange from annatto, cow milk, from Lille. &lt;br /&gt;
|-&lt;br /&gt;
|[https://en.wikipedia.org/wiki/Comt%C3%A9_cheese Comté]&lt;br /&gt;
|400 g&lt;br /&gt;
|France&lt;br /&gt;
|[[User:Algoldor|Algoldor]]&lt;br /&gt;
|Eastern France, 24 months aged, unpasteurized cow milk, 64 000 t of annual production&lt;br /&gt;
|-&lt;br /&gt;
|[https://en.wikipedia.org/wiki/Roquefort Roquefort]&lt;br /&gt;
|400 g&lt;br /&gt;
|France&lt;br /&gt;
|[[User:Algoldor|Algoldor]]&lt;br /&gt;
|South of France, sheep milk, aged in Combalou caves of Roquefort-sur-Soulzon.&lt;br /&gt;
|-&lt;br /&gt;
|[http://mfcheese.com/yb.html Young Buck]&lt;br /&gt;
|2x 150 g&lt;br /&gt;
|Northern Ireland&lt;br /&gt;
|[[User:Truhe|Truhe]]&lt;br /&gt;
|[[File:youngbuck.jpg|150px|thumb|left]]Northern Ireland, three months, cow milk (raw milk)&lt;br /&gt;
|-&lt;br /&gt;
|[https://etivaz-aop.ch/en/lenoir-rene-maurice.html L&#039;Etivaz]&lt;br /&gt;
|2x 150 g&lt;br /&gt;
|Switzerland&lt;br /&gt;
|[[User:Truhe|Truhe]]&lt;br /&gt;
|[[File:etivas.jpg|150px|thumb|left]]Switzerland, cow milk (raw milk), 18 months&lt;br /&gt;
|-&lt;br /&gt;
|[http://www.sennerei-sibra.at/de/Produkt.php?p=302 Sibratsgfäller Bergkäse]&lt;br /&gt;
|~2500 g&lt;br /&gt;
|Austria&lt;br /&gt;
|[[User:sva|sva]]&lt;br /&gt;
|[[File:Sva_cheese.jpg|150px|thumb|left]]Switzerland, cow milk (raw milk), 3-4 months&lt;br /&gt;
|-&lt;br /&gt;
|[https://www.bergader.de/bergader-spezialitaeten/bavaria-blu/bavaria-blu-torte-12-kg-torte/ Bavaria blu &amp;quot;Der Feinwürzige&amp;quot;]&lt;br /&gt;
|~3500 g&lt;br /&gt;
|Bavaria&lt;br /&gt;
|[[User:sva|sva]]&lt;br /&gt;
|[[File:Sva_cheese.jpg|150px|thumb|left]]Germany, cow milk&lt;br /&gt;
|-&lt;br /&gt;
|[https://www.bergader.de/bergader-spezialitaeten/biarom/biarom-gruener-pfeffer-16-kg/ Biarom Grüner Pfeffer]&lt;br /&gt;
|~2000 g?&lt;br /&gt;
|Bavaria&lt;br /&gt;
|[[User:sva|sva]]&lt;br /&gt;
|[[File:Sva_cheese.jpg|150px|thumb|left]]Germany, cow milk, lactose free&lt;br /&gt;
|}&lt;br /&gt;
&lt;br /&gt;
[[category:36c3]]&lt;/div&gt;</summary>
		<author><name>DenkBrettl</name></author>
	</entry>
	<entry>
		<id>https://foodhackingbase.org/index.php?title=File:Sva_cheese.jpg&amp;diff=3852</id>
		<title>File:Sva cheese.jpg</title>
		<link rel="alternate" type="text/html" href="https://foodhackingbase.org/index.php?title=File:Sva_cheese.jpg&amp;diff=3852"/>
		<updated>2019-12-25T13:17:21Z</updated>

		<summary type="html">&lt;p&gt;DenkBrettl: Cheeses that sva will bring to 36c3&lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;Cheeses that sva will bring to 36c3&lt;/div&gt;</summary>
		<author><name>DenkBrettl</name></author>
	</entry>
	<entry>
		<id>https://foodhackingbase.org/index.php?title=Fhb_cheese_rendezvous_36c3&amp;diff=3851</id>
		<title>Fhb cheese rendezvous 36c3</title>
		<link rel="alternate" type="text/html" href="https://foodhackingbase.org/index.php?title=Fhb_cheese_rendezvous_36c3&amp;diff=3851"/>
		<updated>2019-12-25T13:12:29Z</updated>

		<summary type="html">&lt;p&gt;DenkBrettl: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;[[File:Cheese_tasting_30c3_together.jpg|thumb|Cheese rendez-vous at 30c3]]&lt;br /&gt;
&lt;br /&gt;
[[Fhb_36c3|&amp;lt;&amp;lt;&amp;lt;Back to the main page&amp;gt;&amp;gt;&amp;gt;]]&lt;br /&gt;
&lt;br /&gt;
[https://dudle.inf.tu-dresden.de/cheeserendezvous36c3/ To secure spot on the Session I. (Day 2, 19h00) please sign in here].&lt;br /&gt;
&lt;br /&gt;
[https://dudle.inf.tu-dresden.de/cheeserendezvous2_36c3/ To secure spot on the Session II. (Day 3, 19h00) please sign in here].&lt;br /&gt;
&lt;br /&gt;
If you love cheese this event is must, long story short. This is our cheese tasting paradise, cultivated through event to event and yes we should have again &amp;quot;cheese tasting train&amp;quot; taking around our samples, fingers crossed (or rather dipped in lazily running aged camembert :-))!&lt;br /&gt;
&lt;br /&gt;
Each session is open to 25 people max, please do sign in advance, you can just show up before the event but we are very likely going to be full for t his one. If you can bring cheese which you made by yourself that would be great! Of course some specific local or extraordinary cheese/s or other related condiments like sun dried tomatoes, good quality olives, mustards, wine all would be appreciated. If you are bringing cheese please do label it well with at least it&#039;s name and type of milk used, your nick or name/contact would come handy too. The best would be of course to add short description to our wiki (please check the sample). FHB will be getting the main high quality cheeses to offer basic selection with other samples surrounding it plus some basic condiments. Note that due to the interest in previous years we are going to run two sessions each one close to two hours long.&lt;br /&gt;
&lt;br /&gt;
This event is based on &#039;&#039;&#039;donation at your will no one turned away for lack of funds&#039;&#039;&#039;. &lt;br /&gt;
&lt;br /&gt;
So lets meet all together again enjoying these lovely creations! Here you can find cheeses which are going to be present, please do add your ones and keep in mind that good half of the cheeses will be not listed here, they will just appear and they are worth of your attention!&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;List of possible candidates&#039;&#039;&#039;&lt;br /&gt;
{| class=&amp;quot;wikitable sortable&amp;quot;&lt;br /&gt;
! Cheese Name&lt;br /&gt;
! Amount&lt;br /&gt;
! Country of origin&lt;br /&gt;
! Person Trafficking it&lt;br /&gt;
! Notes&lt;br /&gt;
|-&lt;br /&gt;
|[https://en.wikipedia.org/wiki/Camembert Camembert de Normandie]&lt;br /&gt;
|500 g&lt;br /&gt;
|France, Normandie&lt;br /&gt;
|[[User:Algoldor|Algoldor]]&lt;br /&gt;
|Good quality small scale production Camembert, bio.&lt;br /&gt;
|-&lt;br /&gt;
|[https://en.wikipedia.org/wiki/Saint_Agur_Blue Saint Agur Blue] &lt;br /&gt;
|400 g&lt;br /&gt;
|France&lt;br /&gt;
|[[User:Algoldor|Algoldor]]&lt;br /&gt;
|Blue and creamy, cow milk, Beauzac, Auvergne&lt;br /&gt;
|-&lt;br /&gt;
|[https://en.wikipedia.org/wiki/Mimolette Mimolette]&lt;br /&gt;
|300 g&lt;br /&gt;
|France&lt;br /&gt;
|[[User:Algoldor|Algoldor]]&lt;br /&gt;
|Orange from annatto, cow milk, from Lille. &lt;br /&gt;
|-&lt;br /&gt;
|[https://en.wikipedia.org/wiki/Comt%C3%A9_cheese Comté]&lt;br /&gt;
|400 g&lt;br /&gt;
|France&lt;br /&gt;
|[[User:Algoldor|Algoldor]]&lt;br /&gt;
|Eastern France, 24 months aged, unpasteurized cow milk, 64 000 t of annual production&lt;br /&gt;
|-&lt;br /&gt;
|[https://en.wikipedia.org/wiki/Roquefort Roquefort]&lt;br /&gt;
|400 g&lt;br /&gt;
|France&lt;br /&gt;
|[[User:Algoldor|Algoldor]]&lt;br /&gt;
|South of France, sheep milk, aged in Combalou caves of Roquefort-sur-Soulzon.&lt;br /&gt;
|-&lt;br /&gt;
|[http://mfcheese.com/yb.html Young Buck]&lt;br /&gt;
|2x 150 g&lt;br /&gt;
|Northern Ireland&lt;br /&gt;
|[[User:Truhe|Truhe]]&lt;br /&gt;
|[[File:youngbuck.jpg|150px|thumb|left]]Northern Ireland, three months, cow milk (raw milk)&lt;br /&gt;
|-&lt;br /&gt;
|[https://etivaz-aop.ch/en/lenoir-rene-maurice.html L&#039;Etivaz]&lt;br /&gt;
|2x 150 g&lt;br /&gt;
|Switzerland&lt;br /&gt;
|[[User:Truhe|Truhe]]&lt;br /&gt;
|[[File:etivas.jpg|150px|thumb|left]]Switzerland, cow milk (raw milk), 18 months&lt;br /&gt;
|-&lt;br /&gt;
|[http://www.sennerei-sibra.at/de/Produkt.php?p=302 Sibratsgfäller Bergkäse]&lt;br /&gt;
|~2500 g&lt;br /&gt;
|Austria&lt;br /&gt;
|[[User:sva|sva]]&lt;br /&gt;
|Switzerland, cow milk (raw milk), 3-4 months&lt;br /&gt;
|-&lt;br /&gt;
|[https://www.bergader.de/bergader-spezialitaeten/bavaria-blu/bavaria-blu-torte-12-kg-torte/ Bavaria blu &amp;quot;Der Feinwürzige&amp;quot;]&lt;br /&gt;
|~3500 g&lt;br /&gt;
|Bavaria&lt;br /&gt;
|[[User:sva|sva]]&lt;br /&gt;
|Germany, cow milk&lt;br /&gt;
|-&lt;br /&gt;
|[https://www.bergader.de/bergader-spezialitaeten/biarom/biarom-gruener-pfeffer-16-kg/ Biarom Grüner Pfeffer]&lt;br /&gt;
|~2000 g?&lt;br /&gt;
|Bavaria&lt;br /&gt;
|[[User:sva|sva]]&lt;br /&gt;
|Germany, cow milk, lactose free&lt;br /&gt;
|}&lt;br /&gt;
&lt;br /&gt;
[[category:36c3]]&lt;/div&gt;</summary>
		<author><name>DenkBrettl</name></author>
	</entry>
	<entry>
		<id>https://foodhackingbase.org/index.php?title=Rum_tasting_36c3&amp;diff=3822</id>
		<title>Rum tasting 36c3</title>
		<link rel="alternate" type="text/html" href="https://foodhackingbase.org/index.php?title=Rum_tasting_36c3&amp;diff=3822"/>
		<updated>2019-12-18T15:40:30Z</updated>

		<summary type="html">&lt;p&gt;DenkBrettl: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;[[Fhb_36c3|&amp;lt;&amp;lt;&amp;lt;Back to the main page&amp;gt;&amp;gt;&amp;gt;]]&lt;br /&gt;
&lt;br /&gt;
[https://dudle.inf.tu-dresden.de/36c3rumtasting/ To secure spot on this session please sign in here].&lt;br /&gt;
&lt;br /&gt;
Rum is a distilled alcoholic drink made by fermenting then distilling sugarcane molasses or sugarcane juice. The distillate, a clear liquid, is usually aged in oak barrels.&lt;br /&gt;
This is what the English Wikipedia tells us and I concur with the explanation. But there&#039;s more to rum. There is a variety of tastes and it&#039;s been a more and more popular drink in the recent years.&lt;br /&gt;
&lt;br /&gt;
Let&#039;s come together and have a tasting event. I&#039;m no expert and I don&#039;t want to be an expert. If you&#039;re an experienced rum lover, you&#039;re welcome to join and help me out with things I didn&#039;t know yet.&lt;br /&gt;
But really the event is primarily about enjoying different types of rum together and getting an idea of what consitutes a good rum and which types you like best.&lt;br /&gt;
&lt;br /&gt;
Please note that this is a session that involves a minimum amount of alcohol consumed in order to be able to taste the rum. You are very likely going to drink the equivalent of about one liter of a 5% beverage (i.e. beer).&lt;br /&gt;
We will have around 10 samples - hopefully more if other people bring their treasures. No food is planned for this session, except a very tiny piece of something later in the event - surprise ahead!&lt;br /&gt;
Please be aware of this and make sure you&#039;re hydrated and that you&#039;re well-fed before the event. We will have water though!&lt;br /&gt;
Driving after this session is strictly illegal for a considerable time, please be aware and do not come by car!&lt;br /&gt;
We will place the rum bottles on the table so you will be able to track them down, but taking notes during the session is recommended.&lt;br /&gt;
This workshop is based on donation at your will. No one will be turned away for lack of funds. However please keep in mind that samples for this event will be in excess of 300 EUR and ending up in a plus would help the Food Hacking Base to flourish and offer more events and tastings.&lt;br /&gt;
There will not be any sale of rum - if you like any rum that you&#039;ve tasted, please go ahead and buy it for yourself.&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;List of rum samples&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
We would love to learn about your daily sipper or your favorite rum or maybe the worst rum you ever had? Let&#039;s diversify the selection!&lt;br /&gt;
{| class=&amp;quot;wikitable sortable&amp;quot;&lt;br /&gt;
! Rum Name&lt;br /&gt;
! Producer&lt;br /&gt;
! Amount&lt;br /&gt;
! Country of origin&lt;br /&gt;
! Person Trafficking it&lt;br /&gt;
! Age/Notes&lt;br /&gt;
! Confirmed?&lt;br /&gt;
|-&lt;br /&gt;
|Santa Teresa 1796&lt;br /&gt;
|Hacienda Santa Teresa&lt;br /&gt;
|700 ml&lt;br /&gt;
|Venezuela&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age 4-35, Solera, Distilled by Foursquare&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|Single Barrel 2005 &lt;br /&gt;
|Don Q&lt;br /&gt;
|700 ml&lt;br /&gt;
|Puerto Rico&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age 10 years&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|2007 Full Proof Exceptional Cask Selection MK X &lt;br /&gt;
|Foursquare&lt;br /&gt;
|700 ml&lt;br /&gt;
|Barbados&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age 12 years, Cask strength&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|Ed. 11 Puerto Rico Rum &lt;br /&gt;
|RumClub Private Selection / Don Q&lt;br /&gt;
|700 ml&lt;br /&gt;
|Puerto Rico&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age unclear, Single-Cask, Cask strength&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|ED 13 Barbados Old Bajan Rum Aged 8 Years &lt;br /&gt;
|Tres Hombres&lt;br /&gt;
|700 ml&lt;br /&gt;
|Barbados&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age 8 years, Single-Cask, Fair transport&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|Jamaica 7 Years Cask Strength&lt;br /&gt;
|Rum Nation&lt;br /&gt;
|700 ml&lt;br /&gt;
|Jamaika&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age 7 years, Cask Strength (obviously...)&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|12 Years American Oak Bourbon Barrels &lt;br /&gt;
|The Real McCoy&lt;br /&gt;
|700 ml&lt;br /&gt;
|Barbados&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age 12 years&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|Tres Vieux Rhum Agricole VSOP &lt;br /&gt;
|Clement&lt;br /&gt;
|700 ml&lt;br /&gt;
|Martinique&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age unknown&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|Almost Spring PX Cask&lt;br /&gt;
|Nine Leaves&lt;br /&gt;
|700 ml&lt;br /&gt;
|Japan&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age unknown&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|Your&lt;br /&gt;
|Rum here&lt;br /&gt;
|700 ml&lt;br /&gt;
|anywhere&lt;br /&gt;
|you&lt;br /&gt;
|Age unknown&lt;br /&gt;
|Yes/No&lt;br /&gt;
|-&lt;br /&gt;
|}&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;Interesting Rum Related Pages&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
* [http://thefatrumpirate.com/ http://thefatrumpirate.com/] Someone with a lot of time to taste rums and write reviews&lt;br /&gt;
* [http://rumproject.com/rumforum/viewforum.php?f=32 http://rumproject.com/rumforum/viewforum.php?f=32] A project on the question about sugar in rum (will be explained in the workshop)&lt;br /&gt;
* [https://rumratings.com/ https://rumratings.com/] A page where you can rate rums - take with a grain of salt&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
[[category:36c3]]&lt;/div&gt;</summary>
		<author><name>DenkBrettl</name></author>
	</entry>
	<entry>
		<id>https://foodhackingbase.org/index.php?title=Rum_tasting_36c3&amp;diff=3821</id>
		<title>Rum tasting 36c3</title>
		<link rel="alternate" type="text/html" href="https://foodhackingbase.org/index.php?title=Rum_tasting_36c3&amp;diff=3821"/>
		<updated>2019-12-18T15:37:42Z</updated>

		<summary type="html">&lt;p&gt;DenkBrettl: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;[[Fhb_36c3|&amp;lt;&amp;lt;&amp;lt;Back to the main page&amp;gt;&amp;gt;&amp;gt;]]&lt;br /&gt;
&lt;br /&gt;
[https://dudle.inf.tu-dresden.de/36c3rumtasting/ To secure spot on this session please sign in here].&lt;br /&gt;
&lt;br /&gt;
Rum is a distilled alcoholic drink made by fermenting then distilling sugarcane molasses or sugarcane juice. The distillate, a clear liquid, is usually aged in oak barrels.&lt;br /&gt;
This is what the English Wikipedia tells us and I concur with the explanation. But there&#039;s more to rum. There is a variety of tastes and it&#039;s been a more and more popular drink in the recent years.&lt;br /&gt;
&lt;br /&gt;
Let&#039;s come together and have a tasting event. I&#039;m no expert and I don&#039;t want to be an expert. If you&#039;re an experienced rum lover, you&#039;re welcome to join and help me out with things I didn&#039;t know yet.&lt;br /&gt;
But really the event is primarily about enjoying different types of rum together and getting an idea of what consitutes a good rum and which types you like best.&lt;br /&gt;
&lt;br /&gt;
Please note that this is a session that involves a minimum amount of alcohol consumed in order to be able to taste the rum. You are very likely going to drink the equivalent of about one liter of a 5% beverage (i.e. beer).&lt;br /&gt;
We will have around 10 samples - hopefully more if other people bring their treasures. No food is planned for this session, except a very tiny piece of something later in the event - surprise ahead!&lt;br /&gt;
Please be aware of this and make sure you&#039;re hydrated and that you&#039;re well-fed before the event. We will have water though!&lt;br /&gt;
Driving after this session is strictly illegal for a considerable time, please be aware and do not come by car!&lt;br /&gt;
We will place the rum bottles on the table so you will be able to track them down, but taking notes during the session is recommended.&lt;br /&gt;
This workshop is based on donation at your will. No one will be turned away for lack of funds. However please keep in mind that samples for this event will be in excess of 300 EUR and ending up in a plus would help the Food Hacking Base to flourish and offer more events and tastings.&lt;br /&gt;
There will not be any sale of rum - if you like any rum that you&#039;ve tasted, please go ahead and buy it for yourself.&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;List of rum samples&#039;&#039;&#039;&lt;br /&gt;
{| class=&amp;quot;wikitable sortable&amp;quot;&lt;br /&gt;
! Rum Name&lt;br /&gt;
! Producer&lt;br /&gt;
! Amount&lt;br /&gt;
! Country of origin&lt;br /&gt;
! Person Trafficking it&lt;br /&gt;
! Age/Notes&lt;br /&gt;
! Confirmed?&lt;br /&gt;
|-&lt;br /&gt;
|Santa Teresa 1796&lt;br /&gt;
|Hacienda Santa Teresa&lt;br /&gt;
|700 ml&lt;br /&gt;
|Venezuela&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age 4-35, Solera, Distilled by Foursquare&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|Single Barrel 2005 &lt;br /&gt;
|Don Q&lt;br /&gt;
|700 ml&lt;br /&gt;
|Puerto Rico&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age 10 years&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|2007 Full Proof Exceptional Cask Selection MK X &lt;br /&gt;
|Foursquare&lt;br /&gt;
|700 ml&lt;br /&gt;
|Barbados&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age 12 years, Cask strength&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|Ed. 11 Puerto Rico Rum &lt;br /&gt;
|RumClub Private Selection / Don Q&lt;br /&gt;
|700 ml&lt;br /&gt;
|Puerto Rico&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age unclear, Single-Cask, Cask strength&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|ED 13 Barbados Old Bajan Rum Aged 8 Years &lt;br /&gt;
|Tres Hombres&lt;br /&gt;
|700 ml&lt;br /&gt;
|Barbados&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age 8 years, Single-Cask, Fair transport&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|Jamaica 7 Years Cask Strength&lt;br /&gt;
|Rum Nation&lt;br /&gt;
|700 ml&lt;br /&gt;
|Jamaika&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age 7 years, Cask Strength (obviously...)&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|12 Years American Oak Bourbon Barrels &lt;br /&gt;
|The Real McCoy&lt;br /&gt;
|700 ml&lt;br /&gt;
|Barbados&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age 12 years&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|Tres Vieux Rhum Agricole VSOP &lt;br /&gt;
|Clement&lt;br /&gt;
|700 ml&lt;br /&gt;
|Martinique&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age unknown&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|Almost Spring PX Cask&lt;br /&gt;
|Nine Leaves&lt;br /&gt;
|700 ml&lt;br /&gt;
|Japan&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age unknown&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|Your&lt;br /&gt;
|Rum here&lt;br /&gt;
|700 ml&lt;br /&gt;
|anywhere&lt;br /&gt;
|you&lt;br /&gt;
|Age unknown&lt;br /&gt;
|Yes/No&lt;br /&gt;
|-&lt;br /&gt;
|}&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;Interesting Rum Related Pages&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
* [http://thefatrumpirate.com/ http://thefatrumpirate.com/] Someone with a lot of time to taste rums and write reviews&lt;br /&gt;
* [http://rumproject.com/rumforum/viewforum.php?f=32 http://rumproject.com/rumforum/viewforum.php?f=32] A project on the question about sugar in rum (will be explained in the workshop)&lt;br /&gt;
* [https://rumratings.com/ https://rumratings.com/] A page where you can rate rums - take with a grain of salt&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
[[category:36c3]]&lt;/div&gt;</summary>
		<author><name>DenkBrettl</name></author>
	</entry>
	<entry>
		<id>https://foodhackingbase.org/index.php?title=Rum_tasting_36c3&amp;diff=3820</id>
		<title>Rum tasting 36c3</title>
		<link rel="alternate" type="text/html" href="https://foodhackingbase.org/index.php?title=Rum_tasting_36c3&amp;diff=3820"/>
		<updated>2019-12-18T15:37:28Z</updated>

		<summary type="html">&lt;p&gt;DenkBrettl: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;[[Fhb_36c3|&amp;lt;&amp;lt;&amp;lt;Back to the main page&amp;gt;&amp;gt;&amp;gt;]]&lt;br /&gt;
&lt;br /&gt;
[https://dudle.inf.tu-dresden.de/36c3rumtasting/ To secure spot on this session please sign in here].&lt;br /&gt;
&lt;br /&gt;
Rum is a distilled alcoholic drink made by fermenting then distilling sugarcane molasses or sugarcane juice. The distillate, a clear liquid, is usually aged in oak barrels.&lt;br /&gt;
This is what the English Wikipedia tells us and I concur with the explanation. But there&#039;s more to rum. There is a variety of tastes and it&#039;s been a more and more popular drink in the recent years.&lt;br /&gt;
&lt;br /&gt;
Let&#039;s come together and have a tasting event. I&#039;m no expert and I don&#039;t want to be an expert. If you&#039;re an experienced rum lover, you&#039;re welcome to join and help me out with things I didn&#039;t know yet.&lt;br /&gt;
But really the event is primarily about enjoying different types of rum together and getting an idea of what consitutes a good rum and which types you like best.&lt;br /&gt;
&lt;br /&gt;
Please note that this is a session that involves a minimum amount of alcohol consumed in order to be able to taste the rum. You are very likely going to drink the equivalent of about one liter of a 5% beverage (i.e. beer).&lt;br /&gt;
We will have around 10 samples - hopefully more if other people bring their treasures. No food is planned for this session, except a very tiny piece of something later in the event - surprise ahead!&lt;br /&gt;
Please be aware of this and make sure you&#039;re hydrated and that you&#039;re well-fed before the event. We will have water though!&lt;br /&gt;
Driving after this session is strictly illegal for a considerable time, please be aware and do not come by car!&lt;br /&gt;
We will place the rum bottles on the table so you will be able to track them down, but taking notes during the session is recommended.&lt;br /&gt;
This workshop is based on donation at your will. No one will be turned away for lack of funds. However please keep in mind that samples for this event will be in excess of 300 EUR and ending up in a plus would help the Food Hacking Base to flourish and offer more events and tastings.&lt;br /&gt;
There will not be any sale of rum - if you like any rum that you&#039;ve tasted, please go ahead and buy it for yourself.&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;List of rum samples&#039;&#039;&#039;&lt;br /&gt;
{| class=&amp;quot;wikitable sortable&amp;quot;&lt;br /&gt;
! Rum Name&lt;br /&gt;
! Producer&lt;br /&gt;
! Amount&lt;br /&gt;
! Country of origin&lt;br /&gt;
! Person Trafficking it&lt;br /&gt;
! Age/Notes&lt;br /&gt;
! Confirmed?&lt;br /&gt;
|-&lt;br /&gt;
|Santa Teresa 1796&lt;br /&gt;
|Hacienda Santa Teresa&lt;br /&gt;
|700 ml&lt;br /&gt;
|Venezuela&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age 4-35, Solera, Distilled by Foursquare&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|Single Barrel 2005 &lt;br /&gt;
|Don Q&lt;br /&gt;
|700 ml&lt;br /&gt;
|Puerto Rico&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age 10 years&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|2007 Full Proof Exceptional Cask Selection MK X &lt;br /&gt;
|Foursquare&lt;br /&gt;
|700 ml&lt;br /&gt;
|Barbados&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age 12 years, Cask strength&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|Ed. 11 Puerto Rico Rum &lt;br /&gt;
|RumClub Private Selection / Don Q&lt;br /&gt;
|700 ml&lt;br /&gt;
|Puerto Rico&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age unclear, Single-Cask, Cask strength&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|ED 13 Barbados Old Bajan Rum Aged 8 Years &lt;br /&gt;
|Tres Hombres&lt;br /&gt;
|700 ml&lt;br /&gt;
|Barbados&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age 8 years, Single-Cask, Fair transport&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|Jamaica 7 Years Cask Strength&lt;br /&gt;
|Rum Nation&lt;br /&gt;
|700 ml&lt;br /&gt;
|Jamaika&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age 7 years, Cask Strength (obviously...)&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|12 Years American Oak Bourbon Barrels &lt;br /&gt;
|The Real McCoy&lt;br /&gt;
|700 ml&lt;br /&gt;
|Barbados&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age 12 years&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|Tres Vieux Rhum Agricole VSOP &lt;br /&gt;
|Clement&lt;br /&gt;
|700 ml&lt;br /&gt;
|Martinique&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age unknown&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|Almost Spring PX Cask&lt;br /&gt;
|Nine Leaves&lt;br /&gt;
|700 ml&lt;br /&gt;
|Japan&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age unknown&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|Your&lt;br /&gt;
|Rum here&lt;br /&gt;
|700 ml&lt;br /&gt;
|anywhere&lt;br /&gt;
|you&lt;br /&gt;
|Age unknown&lt;br /&gt;
|Yes|No&lt;br /&gt;
|-&lt;br /&gt;
|}&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;Interesting Rum Related Pages&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
* [http://thefatrumpirate.com/ http://thefatrumpirate.com/] Someone with a lot of time to taste rums and write reviews&lt;br /&gt;
* [http://rumproject.com/rumforum/viewforum.php?f=32 http://rumproject.com/rumforum/viewforum.php?f=32] A project on the question about sugar in rum (will be explained in the workshop)&lt;br /&gt;
* [https://rumratings.com/ https://rumratings.com/] A page where you can rate rums - take with a grain of salt&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
[[category:36c3]]&lt;/div&gt;</summary>
		<author><name>DenkBrettl</name></author>
	</entry>
	<entry>
		<id>https://foodhackingbase.org/index.php?title=Rum_tasting_36c3&amp;diff=3819</id>
		<title>Rum tasting 36c3</title>
		<link rel="alternate" type="text/html" href="https://foodhackingbase.org/index.php?title=Rum_tasting_36c3&amp;diff=3819"/>
		<updated>2019-12-18T15:36:22Z</updated>

		<summary type="html">&lt;p&gt;DenkBrettl: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;[[Fhb_36c3|&amp;lt;&amp;lt;&amp;lt;Back to the main page&amp;gt;&amp;gt;&amp;gt;]]&lt;br /&gt;
&lt;br /&gt;
[https://dudle.inf.tu-dresden.de/36c3rumtasting/ To secure spot on this session please sign in here].&lt;br /&gt;
&lt;br /&gt;
Rum is a distilled alcoholic drink made by fermenting then distilling sugarcane molasses or sugarcane juice. The distillate, a clear liquid, is usually aged in oak barrels.&lt;br /&gt;
This is what the English Wikipedia tells us and I concur with the explanation. But there&#039;s more to rum. There is a variety of tastes and it&#039;s been a more and more popular drink in the recent years.&lt;br /&gt;
&lt;br /&gt;
Let&#039;s come together and have a tasting event. I&#039;m no expert and I don&#039;t want to be an expert. If you&#039;re an experienced rum lover, you&#039;re welcome to join and help me out with things I didn&#039;t know yet.&lt;br /&gt;
But really the event is primarily about enjoying different types of rum together and getting an idea of what consitutes a good rum and which types you like best.&lt;br /&gt;
&lt;br /&gt;
Please note that this is a session that involves a minimum amount of alcohol consumed in order to be able to taste the rum. You are very likely going to drink the equivalent of about one liter of a 5% beverage (i.e. beer).&lt;br /&gt;
We will have around 10 samples - hopefully more if other people bring their treasures. No food is planned for this session, except a very tiny piece of something later in the event - surprise ahead!&lt;br /&gt;
Please be aware of this and make sure you&#039;re hydrated and that you&#039;re well-fed before the event. We will have water though!&lt;br /&gt;
Driving after this session is strictly illegal for a considerable time, please be aware and do not come by car!&lt;br /&gt;
We will place the rum bottles on the table so you will be able to track them down, but taking notes during the session is recommended.&lt;br /&gt;
This workshop is based on donation at your will. No one will be turned away for lack of funds. However please keep in mind that samples for this event will be in excess of 300 EUR and ending up in a plus would help the Food Hacking Base to flourish and offer more events and tastings.&lt;br /&gt;
There will not be any sale of rum - if you like any rum that you&#039;ve tasted, please go ahead and buy it for yourself.&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;List of rum samples&#039;&#039;&#039;&lt;br /&gt;
{| class=&amp;quot;wikitable sortable&amp;quot;&lt;br /&gt;
! Rum Name&lt;br /&gt;
! Producer&lt;br /&gt;
! Amount&lt;br /&gt;
! Country of origin&lt;br /&gt;
! Person Trafficking it&lt;br /&gt;
! Age/Notes&lt;br /&gt;
! Confirmed?&lt;br /&gt;
|-&lt;br /&gt;
|Santa Teresa 1796&lt;br /&gt;
|Hacienda Santa Teresa&lt;br /&gt;
|700 ml&lt;br /&gt;
|Venezuela&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age 4-35, Solera, Distilled by Foursquare&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|Single Barrel 2005 &lt;br /&gt;
|Don Q&lt;br /&gt;
|700 ml&lt;br /&gt;
|Puerto Rico&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age 10 years&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|2007 Full Proof Exceptional Cask Selection MK X &lt;br /&gt;
|Foursquare&lt;br /&gt;
|700 ml&lt;br /&gt;
|Barbados&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age 12 years, Cask strength&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|Ed. 11 Puerto Rico Rum &lt;br /&gt;
|RumClub Private Selection / Don Q&lt;br /&gt;
|700 ml&lt;br /&gt;
|Puerto Rico&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age unclear, Single-Cask, Cask strength&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|ED 13 Barbados Old Bajan Rum Aged 8 Years &lt;br /&gt;
|Tres Hombres&lt;br /&gt;
|700 ml&lt;br /&gt;
|Barbados&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age 8 years, Single-Cask, Fair transport&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|Jamaica 7 Years Cask Strength&lt;br /&gt;
|Rum Nation&lt;br /&gt;
|700 ml&lt;br /&gt;
|Jamaika&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age 7 years, Cask Strength (obviously...)&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|12 Years American Oak Bourbon Barrels &lt;br /&gt;
|The Real McCoy&lt;br /&gt;
|700 ml&lt;br /&gt;
|Barbados&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age 12 years&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|Tres Vieux Rhum Agricole VSOP &lt;br /&gt;
|Clement&lt;br /&gt;
|700 ml&lt;br /&gt;
|Martinique&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age unknown&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|Almost Spring PX Cask &lt;br /&gt;
|Nine Leaves&lt;br /&gt;
|700 ml&lt;br /&gt;
|Japan&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age unknown&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|}&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;Interesting Rum Related Pages&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
* [http://thefatrumpirate.com/ http://thefatrumpirate.com/] Someone with a lot of time to taste rums and write reviews&lt;br /&gt;
* [http://rumproject.com/rumforum/viewforum.php?f=32 http://rumproject.com/rumforum/viewforum.php?f=32] A project on the question about sugar in rum (will be explained in the workshop)&lt;br /&gt;
* [https://rumratings.com/ https://rumratings.com/] A page where you can rate rums - take with a grain of salt&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
[[category:36c3]]&lt;/div&gt;</summary>
		<author><name>DenkBrettl</name></author>
	</entry>
	<entry>
		<id>https://foodhackingbase.org/index.php?title=Rum_tasting_36c3&amp;diff=3818</id>
		<title>Rum tasting 36c3</title>
		<link rel="alternate" type="text/html" href="https://foodhackingbase.org/index.php?title=Rum_tasting_36c3&amp;diff=3818"/>
		<updated>2019-12-16T22:16:02Z</updated>

		<summary type="html">&lt;p&gt;DenkBrettl: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;[[Fhb_36c3|&amp;lt;&amp;lt;&amp;lt;Back to the main page&amp;gt;&amp;gt;&amp;gt;]]&lt;br /&gt;
&lt;br /&gt;
[https://dudle.inf.tu-dresden.de/36c3rumtasting/ To secure spot on this session please sign in here].&lt;br /&gt;
&lt;br /&gt;
Rum is a distilled alcoholic drink made by fermenting then distilling sugarcane molasses or sugarcane juice. The distillate, a clear liquid, is usually aged in oak barrels.&lt;br /&gt;
This is what the English Wikipedia tells us and I concur with the explanation. But there&#039;s more to rum. There is a variety of tastes and it&#039;s been a more and more popular drink in the recent years.&lt;br /&gt;
&lt;br /&gt;
Let&#039;s come together and have a tasting event. I&#039;m no expert and I don&#039;t want to be an expert. If you&#039;re an experienced rum lover, you&#039;re welcome to join and help me out with things I didn&#039;t know yet.&lt;br /&gt;
But really the event is primarily about enjoying different types of rum together and getting an idea of what consitutes a good rum and which types you like best.&lt;br /&gt;
&lt;br /&gt;
Please note that this is a session that involves a minimum amount of alcohol consumed in order to be able to taste the rum. You are very likely going to drink the equivalent of about one liter of a 5% beverage (i.e. beer).&lt;br /&gt;
We will have around 10 samples - hopefully more if other people bring their treasures. No food is planned for this session, except a very tiny piece of something later in the event - surprise ahead!&lt;br /&gt;
Please be aware of this and make sure you&#039;re hydrated and that you&#039;re well-fed before the event. We will have water though!&lt;br /&gt;
Driving after this session is strictly illegal for a considerable time, please be aware and do not come by car!&lt;br /&gt;
We will place the rum bottles on the table so you will be able to track them down, but taking notes during the session is recommended.&lt;br /&gt;
This workshop is based on donation at your will. No one will be turned away for lack of funds. However please keep in mind that samples for this event will be in excess of 300 EUR and ending up in a plus would help the Food Hacking Base to flourish and offer more events and tastings.&lt;br /&gt;
There will not be any sale of rum - if you like any rum that you&#039;ve tasted, please go ahead and buy it for yourself.&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;List of rum samples&#039;&#039;&#039;&lt;br /&gt;
{| class=&amp;quot;wikitable sortable&amp;quot;&lt;br /&gt;
! Rum Name&lt;br /&gt;
! Producer&lt;br /&gt;
! Amount&lt;br /&gt;
! Country of origin&lt;br /&gt;
! Person Trafficking it&lt;br /&gt;
! Age/Notes&lt;br /&gt;
! Confirmed?&lt;br /&gt;
|-&lt;br /&gt;
|Santa Teresa 1796&lt;br /&gt;
|Hacienda Santa Teresa&lt;br /&gt;
|700 ml&lt;br /&gt;
|Venezuela&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age 4-35, Solera, Distilled by Foursquare&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|Single Barrel 2005 &lt;br /&gt;
|Don Q&lt;br /&gt;
|700 ml&lt;br /&gt;
|Puerto Rico&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age 10 years&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|2007 Full Proof Exceptional Cask Selection MK X &lt;br /&gt;
|Foursquare&lt;br /&gt;
|700 ml&lt;br /&gt;
|Barbados&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age 12 years, Cask strength&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|Ed. 11 Puerto Rico Rum &lt;br /&gt;
|RumClub Private Selection / Don Q&lt;br /&gt;
|700 ml&lt;br /&gt;
|Puerto Rico&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age unclear, Single-Cask, Cask strength&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|ED 13 Barbados Old Bajan Rum Aged 8 Years &lt;br /&gt;
|Tres Hombres&lt;br /&gt;
|700 ml&lt;br /&gt;
|Barbados&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age 8 years, Single-Cask, Fair transport&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|Jamaica 7 Years Cask Strength&lt;br /&gt;
|Rum Nation&lt;br /&gt;
|700 ml&lt;br /&gt;
|Jamaika&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age 7 years, Cask Strength (obviously...)&lt;br /&gt;
|No&lt;br /&gt;
|-&lt;br /&gt;
|12 Years American Oak Bourbon Barrels &lt;br /&gt;
|The Real McCoy&lt;br /&gt;
|700 ml&lt;br /&gt;
|Barbados&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age 12 years&lt;br /&gt;
|No&lt;br /&gt;
|-&lt;br /&gt;
|Tres Vieux Rhum Agricole VSOP &lt;br /&gt;
|Clement&lt;br /&gt;
|700 ml&lt;br /&gt;
|Martinique&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age unknown&lt;br /&gt;
|No&lt;br /&gt;
|-&lt;br /&gt;
|Almost Spring PX Cask &lt;br /&gt;
|Nine Leaves&lt;br /&gt;
|700 ml&lt;br /&gt;
|Japan&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age unknown&lt;br /&gt;
|No&lt;br /&gt;
|-&lt;br /&gt;
|}&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;Interesting Rum Related Pages&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
* [http://thefatrumpirate.com/ http://thefatrumpirate.com/] Someone with a lot of time to taste rums and write reviews&lt;br /&gt;
* [http://rumproject.com/rumforum/viewforum.php?f=32 http://rumproject.com/rumforum/viewforum.php?f=32] A project on the question about sugar in rum (will be explained in the workshop)&lt;br /&gt;
* [https://rumratings.com/ https://rumratings.com/] A page where you can rate rums - take with a grain of salt&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
[[category:36c3]]&lt;/div&gt;</summary>
		<author><name>DenkBrettl</name></author>
	</entry>
	<entry>
		<id>https://foodhackingbase.org/index.php?title=Rum_tasting_36c3&amp;diff=3817</id>
		<title>Rum tasting 36c3</title>
		<link rel="alternate" type="text/html" href="https://foodhackingbase.org/index.php?title=Rum_tasting_36c3&amp;diff=3817"/>
		<updated>2019-12-16T22:15:11Z</updated>

		<summary type="html">&lt;p&gt;DenkBrettl: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;[[Fhb_36c3|&amp;lt;&amp;lt;&amp;lt;Back to the main page&amp;gt;&amp;gt;&amp;gt;]]&lt;br /&gt;
&lt;br /&gt;
[https://dudle.inf.tu-dresden.de/36c3rumtasting/ To secure spot on this session please sign in here].&lt;br /&gt;
&lt;br /&gt;
Rum is a distilled alcoholic drink made by fermenting then distilling sugarcane molasses or sugarcane juice. The distillate, a clear liquid, is usually aged in oak barrels.&lt;br /&gt;
This is what the English Wikipedia tells us and I concur with the explanation. But there&#039;s more to rum. There is a variety of tastes and it&#039;s been a more and more popular drink in the recent years.&lt;br /&gt;
&lt;br /&gt;
Let&#039;s come together and have a tasting event. I&#039;m no expert and I don&#039;t want to be an expert. If you&#039;re an experienced rum lover, you&#039;re welcome to join and help me out with things I didn&#039;t know yet.&lt;br /&gt;
But really the event is primarily about enjoying different types of rum together and getting an idea of what consitutes a good rum and which types you like best.&lt;br /&gt;
&lt;br /&gt;
Please note that this is a session that involves a minimum amount of alcohol consumed in order to be able to taste the rum. You are very likely going to drink the equivalent of about one liter of a 5% beverage (i.e. beer).&lt;br /&gt;
We will have around 10 samples - hopefully more if other people bring their treasures. No food is planned for this session, except a very tiny piece of something later in the event - surprise ahead!&lt;br /&gt;
Please be aware of this and make sure you&#039;re hydrated and that you&#039;re well-fed before the event. We will have water though!&lt;br /&gt;
Driving after this session is strictly illegal for a considerable time, please be aware and do not come by car!&lt;br /&gt;
We will place the rum bottles on the table so you will be able to track them down, but taking notes during the session is recommended.&lt;br /&gt;
This workshop is based on donation at your will. No one will be turned away for lack of funds. However please keep in mind that samples for this event will be in excess of 300 EUR and ending up in a plus would help the Food Hacking Base to flourish and offer more events and tastings.&lt;br /&gt;
There will not be any sale of rum - if you like any rum that you&#039;ve tasted, please go ahead and buy it for yourself.&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;List of rum samples&#039;&#039;&#039;&lt;br /&gt;
{| class=&amp;quot;wikitable sortable&amp;quot;&lt;br /&gt;
! Rum Name&lt;br /&gt;
! Producer&lt;br /&gt;
! Amount&lt;br /&gt;
! Country of origin&lt;br /&gt;
! Person Trafficking it&lt;br /&gt;
! Age/Notes&lt;br /&gt;
! Confirmed?&lt;br /&gt;
|-&lt;br /&gt;
|Santa Teresa 1796&lt;br /&gt;
|Hacienda Santa Teresa&lt;br /&gt;
|700 ml&lt;br /&gt;
|Venezuela&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age 4-35, Solera, Distilled by Foursquare&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|Single Barrel 2005 &lt;br /&gt;
|Don Q&lt;br /&gt;
|700 ml&lt;br /&gt;
|Puerto Rico&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age 10 years&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|2007 Full Proof Exceptional Cask Selection MK X &lt;br /&gt;
|Foursquare&lt;br /&gt;
|700 ml&lt;br /&gt;
|Barbados&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age 12 years, Cask strength&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|Ed. 11 Puerto Rico Rum &lt;br /&gt;
|RumClub Private Selection / Don Q&lt;br /&gt;
|700 ml&lt;br /&gt;
|Puerto Rico&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age unclear, Single-Cask, Cask strength&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|ED 13 Barbados Old Bajan Rum Aged 8 Years &lt;br /&gt;
|Tres Hombres&lt;br /&gt;
|700 ml&lt;br /&gt;
|Barbados&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age 8 years, Single-Cask, Fair transport&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|Jamaica 7 Years Cask Strength&lt;br /&gt;
|Rum Nation&lt;br /&gt;
|700 ml&lt;br /&gt;
|Jamaika&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age 7 years, Cask Strength (obviously...)&lt;br /&gt;
|No&lt;br /&gt;
|-&lt;br /&gt;
|12 Years American Oak Bourbon Barrels &lt;br /&gt;
|The Real McCoy&lt;br /&gt;
|700 ml&lt;br /&gt;
|Barbados&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age 12 years&lt;br /&gt;
|No&lt;br /&gt;
|-&lt;br /&gt;
|Tres Vieux Rhum Agricole VSOP &lt;br /&gt;
|Clement&lt;br /&gt;
|700 ml&lt;br /&gt;
|Martinique&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age unknown&lt;br /&gt;
|No&lt;br /&gt;
|-&lt;br /&gt;
|Almost Spring PX Cask &lt;br /&gt;
|Nine Leaves&lt;br /&gt;
|700 ml&lt;br /&gt;
|Japan&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age unknown&lt;br /&gt;
|No&lt;br /&gt;
|-&lt;br /&gt;
|}&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;Interesting Rum Related Pages&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
* [http://thefatrumpirate.com/|http://thefatrumpirate.com/] Someone with a lot of time to taste rums and write reviews&lt;br /&gt;
* [http://rumproject.com/rumforum/viewforum.php?f=32|http://rumproject.com/rumforum/viewforum.php?f=32] A project on the question about sugar in rum (will be explained in the workshop)&lt;br /&gt;
* [https://rumratings.com/|https://rumratings.com/] A page where you can rate rums - take with a grain of salt&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
[[category:36c3]]&lt;/div&gt;</summary>
		<author><name>DenkBrettl</name></author>
	</entry>
	<entry>
		<id>https://foodhackingbase.org/index.php?title=Rum_tasting_36c3&amp;diff=3815</id>
		<title>Rum tasting 36c3</title>
		<link rel="alternate" type="text/html" href="https://foodhackingbase.org/index.php?title=Rum_tasting_36c3&amp;diff=3815"/>
		<updated>2019-12-16T18:22:35Z</updated>

		<summary type="html">&lt;p&gt;DenkBrettl: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;[[Fhb_36c3|&amp;lt;&amp;lt;&amp;lt;Back to the main page&amp;gt;&amp;gt;&amp;gt;]]&lt;br /&gt;
&lt;br /&gt;
[https://dudle.inf.tu-dresden.de/36c3rumtasting/ To secure spot on this session please sign in here].&lt;br /&gt;
&lt;br /&gt;
Rum is a distilled alcoholic drink made by fermenting then distilling sugarcane molasses or sugarcane juice. The distillate, a clear liquid, is usually aged in oak barrels.&lt;br /&gt;
This is what the English Wikipedia tells us and I concur with the explanation. But there&#039;s more to rum. There is a variety of tastes and it&#039;s been a more and more popular drink in the recent years.&lt;br /&gt;
&lt;br /&gt;
Let&#039;s come together and have a tasting event. I&#039;m no expert and I don&#039;t want to be an expert. If you&#039;re an experienced rum lover, you&#039;re welcome to join and help me out with things I didn&#039;t know yet.&lt;br /&gt;
But really the event is primarily about enjoying different types of rum together and getting an idea of what consitutes a good rum and which types you like best.&lt;br /&gt;
&lt;br /&gt;
Please note that this is a session that involves a minimum amount of alcohol consumed in order to be able to taste the rum. You are very likely going to drink the equivalent of about one liter of a 5% beverage (i.e. beer).&lt;br /&gt;
We will have around 10 samples - hopefully more if other people bring their treasures. No food is planned for this session, except a very tiny piece of something later in the event - surprise ahead!&lt;br /&gt;
Please be aware of this and make sure you&#039;re hydrated and that you&#039;re well-fed before the event. We will have water though!&lt;br /&gt;
Driving after this session is strictly illegal for a considerable time, please be aware and do not come by car!&lt;br /&gt;
We will place the rum bottles on the table so you will be able to track them down, but taking notes during the session is recommended.&lt;br /&gt;
This workshop is based on donation at your will. No one will be turned away for lack of funds. However please keep in mind that samples for this event will be in excess of 300 EUR and ending up in a plus would help the Food Hacking Base to flourish and offer more events and tastings.&lt;br /&gt;
There will not be any sale of rum - if you like any rum that you&#039;ve tasted, please go ahead and buy it for yourself.&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;List of rum samples&#039;&#039;&#039;&lt;br /&gt;
{| class=&amp;quot;wikitable sortable&amp;quot;&lt;br /&gt;
! Rum Name&lt;br /&gt;
! Producer&lt;br /&gt;
! Amount&lt;br /&gt;
! Country of origin&lt;br /&gt;
! Person Trafficking it&lt;br /&gt;
! Age/Notes&lt;br /&gt;
! Confirmed?&lt;br /&gt;
|-&lt;br /&gt;
|Santa Teresa 1796&lt;br /&gt;
|Hacienda Santa Teresa&lt;br /&gt;
|700 ml&lt;br /&gt;
|Venezuela&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age 4-35, Solera, Distilled by Foursquare&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|Single Barrel 2005 &lt;br /&gt;
|Don Q&lt;br /&gt;
|700 ml&lt;br /&gt;
|Puerto Rico&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age 10 years&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|2007 Full Proof Exceptional Cask Selection MK X &lt;br /&gt;
|Foursquare&lt;br /&gt;
|700 ml&lt;br /&gt;
|Barbados&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age 12 years, Cask strength&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|Ed. 11 Puerto Rico Rum &lt;br /&gt;
|RumClub Private Selection / Don Q&lt;br /&gt;
|700 ml&lt;br /&gt;
|Puerto Rico&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age unclear, Single-Cask, Cask strength&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|ED 13 Barbados Old Bajan Rum Aged 8 Years &lt;br /&gt;
|Tres Hombres&lt;br /&gt;
|700 ml&lt;br /&gt;
|Barbados&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age 8 years, Single-Cask, Fair transport&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|Jamaica 7 Years Cask Strength&lt;br /&gt;
|Rum Nation&lt;br /&gt;
|700 ml&lt;br /&gt;
|Jamaika&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age 7 years, Cask Strength (obviously...)&lt;br /&gt;
|No&lt;br /&gt;
|-&lt;br /&gt;
|12 Years American Oak Bourbon Barrels &lt;br /&gt;
|The Real McCoy&lt;br /&gt;
|700 ml&lt;br /&gt;
|Barbados&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age 12 years&lt;br /&gt;
|No&lt;br /&gt;
|-&lt;br /&gt;
|Tres Vieux Rhum Agricole VSOP &lt;br /&gt;
|Clement&lt;br /&gt;
|700 ml&lt;br /&gt;
|Martinique&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age unknown&lt;br /&gt;
|No&lt;br /&gt;
|-&lt;br /&gt;
|Almost Spring PX Cask &lt;br /&gt;
|Nine Leaves&lt;br /&gt;
|700 ml&lt;br /&gt;
|Japan&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age unknown&lt;br /&gt;
|No&lt;br /&gt;
|-&lt;br /&gt;
|}&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;Interesting Rum Related Pages&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
* [http://thefatrumpirate.com/] Someone with a lot of time to taste rums and write reviews&lt;br /&gt;
* [http://rumproject.com/rumforum/viewforum.php?f=32] A project on the question about sugar in rum (will be explained in the workshop)&lt;br /&gt;
* [https://rumratings.com/] A page where you can rate rums - take with a grain of salt&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
[[category:36c3]]&lt;/div&gt;</summary>
		<author><name>DenkBrettl</name></author>
	</entry>
	<entry>
		<id>https://foodhackingbase.org/index.php?title=Rum_tasting_36c3&amp;diff=3814</id>
		<title>Rum tasting 36c3</title>
		<link rel="alternate" type="text/html" href="https://foodhackingbase.org/index.php?title=Rum_tasting_36c3&amp;diff=3814"/>
		<updated>2019-12-16T18:19:04Z</updated>

		<summary type="html">&lt;p&gt;DenkBrettl: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;[[Fhb_36c3|&amp;lt;&amp;lt;&amp;lt;Back to the main page&amp;gt;&amp;gt;&amp;gt;]]&lt;br /&gt;
&lt;br /&gt;
[https://dudle.inf.tu-dresden.de/36c3rumtasting/ To secure spot on this session please sign in here].&lt;br /&gt;
&lt;br /&gt;
Rum is a distilled alcoholic drink made by fermenting then distilling sugarcane molasses or sugarcane juice. The distillate, a clear liquid, is usually aged in oak barrels.&lt;br /&gt;
This is what the English Wikipedia tells us and I concur with the explanation. But there&#039;s more to rum. There is a variety of tastes and it&#039;s been a more and more popular drink in the recent years.&lt;br /&gt;
&lt;br /&gt;
Let&#039;s come together and have a tasting event. I&#039;m no expert and I don&#039;t want to be an expert. If you&#039;re an experienced rum lover, you&#039;re welcome to join and help me out with things I didn&#039;t know yet.&lt;br /&gt;
But really the event is primarily about enjoying different types of rum together and getting an idea of what consitutes a good rum and which types you like best.&lt;br /&gt;
&lt;br /&gt;
Please note that this is a session that involves a minimum amount of alcohol consumed in order to be able to taste the rum. You are very likely going to drink the equivalent of about one liter of a 5% beverage (i.e. beer).&lt;br /&gt;
We will have around 10 samples - hopefully more if other people bring their treasures. No food is planned for this session, except a very tiny piece of something later in the event - surprise ahead!&lt;br /&gt;
Please be aware of this and make sure you&#039;re hydrated and that you&#039;re well-fed before the event. We will have water though!&lt;br /&gt;
Driving after this session is strictly illegal for a considerable time, please be aware and do not come by car!&lt;br /&gt;
We will place the rum bottles on the table so you will be able to track them down, but taking notes during the session is recommended.&lt;br /&gt;
This workshop is based on donation at your will. No one will be turned away for lack of funds. However please keep in mind that samples for this event will be in excess of 300 EUR and ending up in a plus would help the Food Hacking Base to flourish and offer more events and tastings.&lt;br /&gt;
There will not be any sale of rum - if you like any rum that you&#039;ve tasted, please go ahead and buy it for yourself.&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;List of rum samples&#039;&#039;&#039;&lt;br /&gt;
{| class=&amp;quot;wikitable sortable&amp;quot;&lt;br /&gt;
! Rum Name&lt;br /&gt;
! Producer&lt;br /&gt;
! Amount&lt;br /&gt;
! Country of origin&lt;br /&gt;
! Person Trafficking it&lt;br /&gt;
! Age/Notes&lt;br /&gt;
! Confirmed?&lt;br /&gt;
|-&lt;br /&gt;
|Santa Teresa 1796&lt;br /&gt;
|Hacienda Santa Teresa&lt;br /&gt;
|700 ml&lt;br /&gt;
|Venezuela&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age 4-35, Solera, Distilled by Foursquare&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|Single Barrel 2005 &lt;br /&gt;
|Don Q&lt;br /&gt;
|700 ml&lt;br /&gt;
|Puerto Rico&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age 10 years&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|2007 Full Proof Exceptional Cask Selection MK X &lt;br /&gt;
|Foursquare&lt;br /&gt;
|700 ml&lt;br /&gt;
|Barbados&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age 12 years, Single-Cask&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|Ed. 11 Puerto Rico Rum &lt;br /&gt;
|RumClub Private Selection / Don Q&lt;br /&gt;
|700 ml&lt;br /&gt;
|Puerto Rico&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age unclear, Single-Cask, Cask strength&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|ED 13 Barbados Old Bajan Rum Aged 8 Years &lt;br /&gt;
|Tres Hombres&lt;br /&gt;
|700 ml&lt;br /&gt;
|Barbados&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age 8 years, Single-Cask, Fair transport&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|Jamaica 7 Years Cask Strength&lt;br /&gt;
|Rum Nation&lt;br /&gt;
|700 ml&lt;br /&gt;
|Jamaika&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age 7 years, Cask Strength (obviously...)&lt;br /&gt;
|No&lt;br /&gt;
|-&lt;br /&gt;
|12 Years American Oak Bourbon Barrels &lt;br /&gt;
|The Real McCoy&lt;br /&gt;
|700 ml&lt;br /&gt;
|Barbados&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age 12 years&lt;br /&gt;
|No&lt;br /&gt;
|-&lt;br /&gt;
|Tres Vieux Rhum Agricole VSOP &lt;br /&gt;
|Clement&lt;br /&gt;
|700 ml&lt;br /&gt;
|Martinique&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age unknown&lt;br /&gt;
|No&lt;br /&gt;
|-&lt;br /&gt;
|Almost Spring PX Cask &lt;br /&gt;
|Nine Leaves&lt;br /&gt;
|700 ml&lt;br /&gt;
|Japan&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age unknown&lt;br /&gt;
|No&lt;br /&gt;
|-&lt;br /&gt;
|}&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;Interesting Rum Related Pages&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
* [http://thefatrumpirate.com/] Someone with a lot of time to taste rums and write reviews&lt;br /&gt;
* [http://rumproject.com/rumforum/viewforum.php?f=32] A project on the question about sugar in rum (will be explained in the workshop)&lt;br /&gt;
* [https://rumratings.com/] A page where you can rate rums - take with a grain of salt&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
[[category:36c3]]&lt;/div&gt;</summary>
		<author><name>DenkBrettl</name></author>
	</entry>
	<entry>
		<id>https://foodhackingbase.org/index.php?title=Rum_tasting_36c3&amp;diff=3813</id>
		<title>Rum tasting 36c3</title>
		<link rel="alternate" type="text/html" href="https://foodhackingbase.org/index.php?title=Rum_tasting_36c3&amp;diff=3813"/>
		<updated>2019-12-16T18:05:45Z</updated>

		<summary type="html">&lt;p&gt;DenkBrettl: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;[[Fhb_36c3|&amp;lt;&amp;lt;&amp;lt;Back to the main page&amp;gt;&amp;gt;&amp;gt;]]&lt;br /&gt;
&lt;br /&gt;
[https://dudle.inf.tu-dresden.de/36c3rumtasting/ To secure spot on this session please sign in here].&lt;br /&gt;
&lt;br /&gt;
Rum is a distilled alcoholic drink made by fermenting then distilling sugarcane molasses or sugarcane juice. The distillate, a clear liquid, is usually aged in oak barrels.&lt;br /&gt;
This is what the English Wikipedia tells us and I concur with the explanation. But there&#039;s more to rum. There is a variety of tastes and it&#039;s been a more and more popular drink in the recent years.&lt;br /&gt;
&lt;br /&gt;
Let&#039;s come together and have a tasting event. I&#039;m no expert and I don&#039;t want to be an expert. If you&#039;re an experienced rum lover, you&#039;re welcome to join and help me out with things I didn&#039;t know yet.&lt;br /&gt;
But really the event is primarily about enjoying different types of rum together and getting an idea of what consitutes a good rum and which types you like best.&lt;br /&gt;
&lt;br /&gt;
Please note that this is a session that involves a minimum amount of alcohol consumed in order to be able to taste the rum. You are very likely going to drink the equivalent of about one liter of a 5% beverage (i.e. beer).&lt;br /&gt;
We will have around 10 samples - hopefully more if other people bring their treasures. No food is planned for this session, except a very tiny piece of something later in the event - surprise ahead!&lt;br /&gt;
Please be aware of this and make sure you&#039;re hydrated and that you&#039;re well-fed before the event. We will have water though!&lt;br /&gt;
Driving after this session is strictly illegal for a considerable time, please be aware and do not come by car!&lt;br /&gt;
We will place the rum bottles on the table so you will be able to track them down, but taking notes during the session is recommended.&lt;br /&gt;
This workshop is based on donation at your will. No one will be turned away for lack of funds. However please keep in mind that samples for this event will be in excess of 300 EUR and ending up in a plus would help the Food Hacking Base to flourish and offer more events and tastings.&lt;br /&gt;
There will not be any sale of rum - if you like any rum that you&#039;ve tasted, please go ahead and buy it for yourself.&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;List of rum samples&#039;&#039;&#039;&lt;br /&gt;
{| class=&amp;quot;wikitable sortable&amp;quot;&lt;br /&gt;
! Rum Name&lt;br /&gt;
! Producer&lt;br /&gt;
! Amount&lt;br /&gt;
! Country of origin&lt;br /&gt;
! Person Trafficking it&lt;br /&gt;
! Age/Notes&lt;br /&gt;
! Confirmed?&lt;br /&gt;
|-&lt;br /&gt;
|Santa Teresa 1796&lt;br /&gt;
|Hacienda Santa Teresa&lt;br /&gt;
|700 ml&lt;br /&gt;
|Venezuela&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age 4-35, Solera, Distilled by Foursquare&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|Single Barrel 2005 &lt;br /&gt;
|Don Q&lt;br /&gt;
|700 ml&lt;br /&gt;
|Puerto Rico&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age 10 years&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|2007 Full Proof Exceptional Cask Selection MK X &lt;br /&gt;
|Foursquare&lt;br /&gt;
|700 ml&lt;br /&gt;
|Barbados&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age 12 years, Single-Cask&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|Ed. 11 Puerto Rico Rum &lt;br /&gt;
|RumClub Private Selection&lt;br /&gt;
|700 ml&lt;br /&gt;
|Puerto Rico&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age unclear, Single-Cask, Cask strength&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
|&lt;br /&gt;
|RumClub Private Selection&lt;br /&gt;
|700 ml&lt;br /&gt;
|Puerto Rico&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|Age unclear, Single-Cask, Cask strength&lt;br /&gt;
|Yes&lt;br /&gt;
|-&lt;br /&gt;
&lt;br /&gt;
|}&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;Interesting Rum Related Pages&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
* [http://thefatrumpirate.com/] Someone with a lot of time to taste rums and write reviews&lt;br /&gt;
* [http://rumproject.com/rumforum/viewforum.php?f=32] A project on the question about sugar in rum (will be explained in the workshop)&lt;br /&gt;
* [https://rumratings.com/] A page where you can rate rums - take with a grain of salt&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
[[category:36c3]]&lt;/div&gt;</summary>
		<author><name>DenkBrettl</name></author>
	</entry>
	<entry>
		<id>https://foodhackingbase.org/index.php?title=Rum_tasting_36c3&amp;diff=3805</id>
		<title>Rum tasting 36c3</title>
		<link rel="alternate" type="text/html" href="https://foodhackingbase.org/index.php?title=Rum_tasting_36c3&amp;diff=3805"/>
		<updated>2019-12-15T20:26:58Z</updated>

		<summary type="html">&lt;p&gt;DenkBrettl: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;[[Fhb_36c3|&amp;lt;&amp;lt;&amp;lt;Back to the main page&amp;gt;&amp;gt;&amp;gt;]]&lt;br /&gt;
&lt;br /&gt;
[https://dudle.inf.tu-dresden.de/36c3rumtasting/ To secure spot on this session please sign in here].&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Here you will find soon more info about this lovely event, be patient please!&lt;br /&gt;
&lt;br /&gt;
[[category:36c3]]&lt;/div&gt;</summary>
		<author><name>DenkBrettl</name></author>
	</entry>
	<entry>
		<id>https://foodhackingbase.org/index.php?title=Crowdsourcing_fhb36c3&amp;diff=3668</id>
		<title>Crowdsourcing fhb36c3</title>
		<link rel="alternate" type="text/html" href="https://foodhackingbase.org/index.php?title=Crowdsourcing_fhb36c3&amp;diff=3668"/>
		<updated>2019-12-08T21:17:45Z</updated>

		<summary type="html">&lt;p&gt;DenkBrettl: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;[[File:Indonesian workshop todos juntos ccccamp 200 120 2011.jpg|thumb|For the old school ...]].&lt;br /&gt;
[[File:Tempeh_cloth_overview_faa05092017.jpg|thumb|right|Tempeh made in cloth.]]&lt;br /&gt;
[[File:Coing_presser_1600_112018.jpg|thumb|right|Pressing quins]]&lt;br /&gt;
[[File:Kefir_straining_faa25042017.jpg|thumb|Kefir cheese straining]]&lt;br /&gt;
[[File:IMG_20170115_180846.jpg|thumb|Experimental incubator VoidWarranties.]]&lt;br /&gt;
[[File:Seafood_chowder_crab_faa20052017.jpg|thumb|Spider crab for seafood chowder.]]&lt;br /&gt;
[[File:Materiel_1600_faa23112018.jpg|thumb|Cidre making equipment]]&lt;br /&gt;
[[File:Fhb full view fhb 31c3 2014.jpg|thumb|FHB years ago, do you know where?]]&lt;br /&gt;
&lt;br /&gt;
[[Fhb_36c3|&amp;lt;&amp;lt;&amp;lt;Back to the main page&amp;gt;&amp;gt;&amp;gt;]]&lt;br /&gt;
&lt;br /&gt;
===Campaign status===&lt;br /&gt;
* Total amount desired: &#039;&#039;&#039;€ 1600.00&#039;&#039;&#039;&lt;br /&gt;
* Number of donations: &#039;&#039;&#039;0&#039;&#039;&#039;&lt;br /&gt;
* Total amount received/pledged: &#039;&#039;&#039;€ 00.00&#039;&#039;&#039;&lt;br /&gt;
* Updated 2019-12-08&lt;br /&gt;
&lt;br /&gt;
Year after year, with the end of the year, new beginning, CCC Congress is driving closer and yes, &#039;&#039;&#039;Food Hacking Base (fhb)&#039;&#039;&#039; will be part of it! It is only you who&#039;s investment of time, energy and monetary resources to the &amp;quot;cause&amp;quot; can make it happen. We do again &#039;&#039;&#039;Independent Crowdsourcing Campaign&#039;&#039;&#039; which works best  for us. All the important info about this project and how to support it are either on this page or at [[Fhb_36c3|36c3 wiki]] and of course at the Assembly wiki (once it is opened for editing). Please read it well, we hope you will find it interesting and you help us to make it better. Spread the word across the world and of course, if you can, support it also by you monetary donation, big thanks!&lt;br /&gt;
&lt;br /&gt;
===Overview===&lt;br /&gt;
&lt;br /&gt;
What is the Food Hacking Base? Well it is an independent project focusing on food, drink and bio activities happening at main hacker events since CCC camp 2011 in Finowfurt. The project is run by enthusiast, who love to play with variety of digestibles, welcoming new people who wants to come and run the show together, trying to be &#039;&#039;&#039;excellent to each other&#039;&#039;&#039;. As a group we will set up a well organized experimental kitchen, workshop venues, presentation desk and other needed facilities creating food, drink and bio hub sharing the knowledge and experience. It is an open platform focusing on experimental and educational so you can join variety of interesting activities ranging from entry friendly &#039;&#039;&#039;tasting events&#039;&#039;&#039; like our famous [https://wiki.sha2017.org/w/Session:Cheese_Rendezvous &amp;quot;Cheese Rendezvous&amp;quot;] or bit more educational and practical &#039;&#039;&#039;workshops&#039;&#039;&#039; like [https://wiki.sha2017.org/w/Session:Kombucha_is_Easy &amp;quot;Kombucha is Easy&amp;quot;], Beef Jerky Marking, to really &#039;&#039;&#039;specific projects&#039;&#039;&#039; like [https://foodhackingbase.org/wiki/Experimental_Incubator &amp;quot;Experimental Incubator Build Up&amp;quot;], [https://wiki.sha2017.org/w/Projects:Probiotic_Drinks_Everywhere Probiotic Drinks Everywhere] et cetera. The schedule will be packed with events, therefore many reasons for you to visit us. For all of this and more we need people who make it happen, who tell others what is it about, spreading the word and of course we need you to contribute also financially. Some of us have more time but less money and for some it is the other way around. It is up to you to consider your particular situation and your preferred form of supporting this project, we appreciate it all, just lets make it happen!&lt;br /&gt;
&lt;br /&gt;
===Donating===&lt;br /&gt;
You can donate in the following ways:&lt;br /&gt;
* &#039;&#039;&#039;Bank transfer&#039;&#039;&#039; to [[User:Algoldor|Frantisek Apfelbeck&#039;s (Algoldor&#039;s) bank account]], which &lt;br /&gt;
** IBAN : FR76 1660 6100 1084 8435 1462 511&lt;br /&gt;
** BIC: AGRIFRPP866&lt;br /&gt;
** Please add the description &amp;quot;fhb36c3&amp;quot; plus &amp;quot;perk name&amp;quot; if you claim one&lt;br /&gt;
* &#039;&#039;&#039;Bitcoin&#039;&#039;&#039; donation to wallet ???&lt;br /&gt;
* &#039;&#039;&#039;PayPal&#039;&#039;&#039; Send money to: [mailto:knaumann@distinctmind.de knaumann@distinctmind.de] - please use the &amp;quot;Send money to a friend&amp;quot; function and include your Name, Nickname and &amp;quot;fhb36c3&amp;quot; plus &amp;quot;perk name&amp;quot; if you claim one. Thanks!&lt;br /&gt;
* &#039;&#039;&#039;Pledge&#039;&#039;&#039; to pay the amount at 36c3 in cash (send us email for this pledge!)&lt;br /&gt;
Most of the details above have been used by our group during last years and it worked very well for us!&lt;br /&gt;
&lt;br /&gt;
===Perks===&lt;br /&gt;
&lt;br /&gt;
==== * Access to all (€100)====&lt;br /&gt;
&lt;br /&gt;
Price: &#039;&#039;&#039;€100&#039;&#039;&#039;&lt;br /&gt;
Available: &#039;&#039;&#039;15&#039;&#039;&#039; &lt;br /&gt;
Claimed: &#039;&#039;&#039;1&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
You will be (one of) the guest of honour at any fhb activity at 36c3 - coffee, and every workshop is waiting for you! Of course we will try to somehow fight your hunger but as usually on the congresses, we need to be more inventive. Food offerings may vary but you are welcome for food and to all the tastings. Please sign in advance for the events you are interested in, so we can secure your place. Do not forget to write the perk name when making the contribution.&lt;br /&gt;
&lt;br /&gt;
==== * Hungry hacker (€50)====&lt;br /&gt;
&lt;br /&gt;
Price: &#039;&#039;&#039;€50&#039;&#039;&#039;&lt;br /&gt;
Available: &#039;&#039;&#039;20&#039;&#039;&#039;&lt;br /&gt;
Claimed: &#039;&#039;&#039;0&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
If €100 for everything is too much for you, well go for €50 then. You can visit us any time and enjoy food which we have to offer but as usually the congresses are bit more restrictive. Food offerings may vary but you are welcome for food and to all the tastings. Please sign in advance for the events you are interested in, so we can secure your place. Do not forget write the perk name when making the contribution.&lt;br /&gt;
&lt;br /&gt;
==== * FHB Promo Collection====&lt;br /&gt;
&lt;br /&gt;
Price: &#039;&#039;&#039;€5&#039;&#039;&#039;&lt;br /&gt;
Available: &#039;&#039;&#039;50&#039;&#039;&#039;&lt;br /&gt;
Claimed: &#039;&#039;&#039;0&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
We are going to make some fhb promotion &amp;quot;materials&amp;quot; as usually. By selecting this perk you will reward yourself with nice stickers and maybe other small things, help us to fund it in advance and of course you will support our presence at 36c3 in general. We would be happy if you could pick it up in person or through a friend, but if asked we can send it too. Do not forget write the perk name when making the contribution.&lt;br /&gt;
&lt;br /&gt;
==== * [https://events.ccc.de/congress/2017/wiki/index.php/Projects:Probiotic_Drinks_Everywhere Probiotic Drinks Everywhere] (€10)====&lt;br /&gt;
&lt;br /&gt;
Price: &#039;&#039;&#039;€10&#039;&#039;&#039;&lt;br /&gt;
Available: &#039;&#039;&#039;20&#039;&#039;&#039; &lt;br /&gt;
Claimed: &#039;&#039;&#039;0&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
Five 500 ml well labeled bottles (plastic) of hacker-brewed fermented probiotic soft drinks like non alcoholic ginger beer, mate soda, kombucha, made especially for you to keep you nice and fit enjoying the 36c3 fully! Vegan options are on the list of course. Specialities of this congress should be water kefir quins and curcuma ginger beer (both vegan). Do not forget write the perk name when making the contribution.&lt;br /&gt;
&lt;br /&gt;
==== * Coffee Addict (€15)====&lt;br /&gt;
&lt;br /&gt;
Price: &#039;&#039;&#039;€15&#039;&#039;&#039;&lt;br /&gt;
Available: &#039;&#039;&#039;20&#039;&#039;&#039;&lt;br /&gt;
Claimed: &#039;&#039;&#039;0&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
Come and get your daily caffeine shots! Taste our coffees during the event whenever you feel like we will try to provide variety of utilities to make them so you can pick up your favorite and of course main ingredient of high quality. Do not forget write to the perk name when making the contribution.&lt;br /&gt;
&lt;br /&gt;
==== * [[Cidre_flows_36c3|Cidre Flows]] (€20)====&lt;br /&gt;
&lt;br /&gt;
[[File:Cider_selection_and_snacks_faa2017.jpg|thumb|right|Selection of ciders and condiments]].&lt;br /&gt;
&lt;br /&gt;
Price &#039;&#039;&#039;€20&#039;&#039;&#039;&lt;br /&gt;
Available: &#039;&#039;&#039;7&#039;&#039;&#039;&lt;br /&gt;
Claimed: &#039;&#039;&#039;0&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
You will be welcome to our cider tasting. Note that this year we will be &amp;quot;knocking on the door&amp;quot; of at least semi-professional level both by selection of products and way of conducting the tasting. We will focus on high quality, preferably bio products and of course home made samples which you should bring if you can please! We will have also cidre based or related products like [https://fr.wikipedia.org/wiki/Pommeau_(boisson) pommeau], [https://fr.wikipedia.org/wiki/Chouchen chouchen] (not the mead but cidre fermented with honey), [https://fr.wikipedia.org/wiki/Poir%C3%A9 poiré] et cetera. Please keep in mind that this tasting designed for up to 20 people will cost us between 150-200 eu just in products so if you can support bit extra please do, it is worth of it! We will also have some of the products in extra quantity for you for suggested donation. Please sign in here (list created soon) for the self organized session so we can keep track more easily or send email to [[User:Algoldor|Algoldor]]. Do not forget write the perk name when making the contribution.&lt;br /&gt;
&lt;br /&gt;
==== * [[Fhb_cheese_rendezvous_36c3|Cheese Rendezvous pass]] (€20)====&lt;br /&gt;
&lt;br /&gt;
[[File:Cheese_tasting_overview_ej_1600_sha2017.jpg|thumb|right|FHB cheese rendez-vous, SHA2017.]]&lt;br /&gt;
&lt;br /&gt;
Price: &#039;&#039;&#039;€20&#039;&#039;&#039;&lt;br /&gt;
Available: &#039;&#039;&#039;20&#039;&#039;&#039;&lt;br /&gt;
Claimed: &#039;&#039;&#039;0&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
Food Hacking Base Cheese Rendezvous is one of our top tasting events. We go through 20-30 samples of high quality cheeses and condiments with people who know. There is big interest in this event, this is your chance to get your spot, plus helping us to fund this event which costs us easily €150 in investments in advance. If you are into cheeses and you are coming to 36c3 don&#039;t miss this one and do not forget to bring some interesting samples! The truffle cheese is the unofficial winner of 33c3 and SHA2017 tastings, but [https://fr.wikipedia.org/wiki/Mimolette mimolette], [https://fr.wikipedia.org/wiki/Comt%C3%A9_(fromage) comté], [https://en.wikipedia.org/wiki/Gouda_cheese gouda] (oud) and others are also worth of your attention! Please sign in here (sign form available soon) for the self organized session, so we can keep track more easily. Do not forget write the perk name when making the contribution.&lt;br /&gt;
&lt;br /&gt;
A preliminary list of cheeses can be found here shortly.&lt;br /&gt;
&lt;br /&gt;
==== *[[Whisky_tasting_36c3| Whisky tasting (€20)]]====&lt;br /&gt;
&lt;br /&gt;
[[Image:Classic_caledonia.jpg|thumb|Edradour 12 year old Calediona]]&lt;br /&gt;
&lt;br /&gt;
Price: &#039;&#039;&#039;€20&#039;&#039;&#039;&lt;br /&gt;
Available: &#039;&#039;&#039;19&#039;&#039;&#039;&lt;br /&gt;
Claimed: &#039;&#039;&#039;0&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
At the Food Hacking Base whisky tasting we serve up mostly Scottish rare whiskys, with appropriate snacks. We&#039;ve served haggis, black pudding, Scottish salmon, Scottish cheeses, but also deep fried Mars bars... While this is also a bring-your-own-bottle event, donating €20 now gets you a spot at the table too and allows us to bring a decent selection of bottles. Do not forget write the perk name when making the contribution.&lt;br /&gt;
&lt;br /&gt;
A (growing) list of whiskies [[Whisky_tasting_36c3|can be found here]].&lt;br /&gt;
&lt;br /&gt;
==== * Tempeh Making, Introduction to soy bean fermentation (€20)====&lt;br /&gt;
&lt;br /&gt;
If you are interested in Asian fermentations of soy beans and other legumes turning them into ferments like [https://en.wikipedia.org/wiki/Miso miso], [https://ko.wikipedia.org/wiki/%EC%B2%AD%EA%B5%AD%EC%9E%A5 청국장], [https://en.wikipedia.org/wiki/Natt%C5%8D nattō] or [https://en.wikipedia.org/wiki/Tempeh tempeh] and other, this is a good opening session for you. If you book now by getting this perk you are in, congratulations. If all goes well, ([[User:Algoldor|Algoldor]]), will thanks to your contribution, end up a bit in plus for this event and can support my projects which are of course including fermentations described above and are generally community based. Please sign in here (sign in form available soon) for the self organized session, so we can keep track more easily. Do not forget write the perk name when making the contribution.&lt;br /&gt;
&lt;br /&gt;
Price &#039;&#039;&#039;€20&#039;&#039;&#039;&lt;br /&gt;
Available: &#039;&#039;&#039;7&#039;&#039;&#039;&lt;br /&gt;
Claimed: &#039;&#039;&#039;0&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
==== * Kefir Making ====&lt;br /&gt;
&lt;br /&gt;
If you are into the kefir or yogurts then you should come and learn how to do your own getting some extra tips especially on what else you can use the kefir ferment for - like probiotic beverage making, cheesecakes etc. If you book now by getting this perk you are in and I ([[User:Algoldor|Algoldor]]) have a better chance to get a bit of cash for my projects which are of course including kefir related activities! Please sign in here (sign up form available soon) for the self organized session, so we can keep track more easily. Do not forget write the perk name when making the contribution.&lt;br /&gt;
&lt;br /&gt;
==== * Quite the buzz! (€10)====&lt;br /&gt;
&lt;br /&gt;
If you like bees or simply like honey, you are welcome to the workshop on beekeeping that will explain you everything about hives, queens and flowers. If you choose that perk, you will additionally get a 500g jar of honey to bring home!&lt;br /&gt;
&lt;br /&gt;
Price &#039;&#039;&#039;€10&#039;&#039;&#039;&lt;br /&gt;
Available: &#039;&#039;&#039;10&#039;&#039;&#039;&lt;br /&gt;
Claimed: &#039;&#039;&#039;0&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
[[Category:36c3]]&lt;/div&gt;</summary>
		<author><name>DenkBrettl</name></author>
	</entry>
	<entry>
		<id>https://foodhackingbase.org/index.php?title=Crowdsourcing_fhb36c3&amp;diff=3667</id>
		<title>Crowdsourcing fhb36c3</title>
		<link rel="alternate" type="text/html" href="https://foodhackingbase.org/index.php?title=Crowdsourcing_fhb36c3&amp;diff=3667"/>
		<updated>2019-12-08T21:08:46Z</updated>

		<summary type="html">&lt;p&gt;DenkBrettl: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;[[File:Indonesian workshop todos juntos ccccamp 200 120 2011.jpg|thumb|For the old school ...]].&lt;br /&gt;
[[File:Tempeh_cloth_overview_faa05092017.jpg|thumb|right|Tempeh made in cloth.]]&lt;br /&gt;
[[File:Coing_presser_1600_112018.jpg|thumb|right|Pressing quins]]&lt;br /&gt;
[[File:Kefir_straining_faa25042017.jpg|thumb|Kefir cheese straining]]&lt;br /&gt;
[[File:IMG_20170115_180846.jpg|thumb|Experimental incubator VoidWarranties.]]&lt;br /&gt;
[[File:Seafood_chowder_crab_faa20052017.jpg|thumb|Spider crab for seafood chowder.]]&lt;br /&gt;
[[File:Materiel_1600_faa23112018.jpg|thumb|Cidre making equipment]]&lt;br /&gt;
[[File:Fhb full view fhb 31c3 2014.jpg|thumb|FHB years ago, do you know where?]]&lt;br /&gt;
&lt;br /&gt;
[[Fhb_36c3|&amp;lt;&amp;lt;&amp;lt;Back to the main page&amp;gt;&amp;gt;&amp;gt;]]&lt;br /&gt;
&lt;br /&gt;
===Campaign status===&lt;br /&gt;
* Total amount desired: &#039;&#039;&#039;€ 1600.00&#039;&#039;&#039;&lt;br /&gt;
* Number of donations: &#039;&#039;&#039;0&#039;&#039;&#039;&lt;br /&gt;
* Total amount received/pledged: &#039;&#039;&#039;€ 00.00&#039;&#039;&#039;&lt;br /&gt;
* Updated 2019-12-08&lt;br /&gt;
&lt;br /&gt;
Year after year, with the end of the year, new beginning, CCC Congress is driving closer and yes, &#039;&#039;&#039;Food Hacking Base (fhb)&#039;&#039;&#039; will be part of it! It is only you who&#039;s investment of time, energy and monetary resources to the &amp;quot;cause&amp;quot; can make it happen. We do again &#039;&#039;&#039;Independent Crowdsourcing Campaign&#039;&#039;&#039; which works best  for us. All the important info about this project and how to support it are either on this page or at [[Fhb_36c3|36c3 wiki]] and of course at the Assembly wiki (once it is opened for editing). Please read it well, we hope you will find it interesting and you help us to make it better. Spread the word across the world and of course, if you can, support it also by you monetary donation, big thanks!&lt;br /&gt;
&lt;br /&gt;
===Overview===&lt;br /&gt;
&lt;br /&gt;
What is the Food Hacking Base? Well it is an independent project focusing on food, drink and bio activities happening at main hacker events since CCC camp 2011 in Finowfurt. The project is run by enthusiast, who love to play with variety of digestibles, welcoming new people who wants to come and run the show together, trying to be &#039;&#039;&#039;excellent to each other&#039;&#039;&#039;. As a group we will set up a well organized experimental kitchen, workshop venues, presentation desk and other needed facilities creating food, drink and bio hub sharing the knowledge and experience. It is an open platform focusing on experimental and educational so you can join variety of interesting activities ranging from entry friendly &#039;&#039;&#039;tasting events&#039;&#039;&#039; like our famous [https://wiki.sha2017.org/w/Session:Cheese_Rendezvous &amp;quot;Cheese Rendezvous&amp;quot;] or bit more educational and practical &#039;&#039;&#039;workshops&#039;&#039;&#039; like [https://wiki.sha2017.org/w/Session:Kombucha_is_Easy &amp;quot;Kombucha is Easy&amp;quot;], Beef Jerky Marking, to really &#039;&#039;&#039;specific projects&#039;&#039;&#039; like [https://foodhackingbase.org/wiki/Experimental_Incubator &amp;quot;Experimental Incubator Build Up&amp;quot;], [https://wiki.sha2017.org/w/Projects:Probiotic_Drinks_Everywhere Probiotic Drinks Everywhere] et cetera. The schedule will be packed with events, therefore many reasons for you to visit us. For all of this and more we need people who make it happen, who tell others what is it about, spreading the word and of course we need you to contribute also financially. Some of us have more time but less money and for some it is the other way around. It is up to you to consider your particular situation and your preferred form of supporting this project, we appreciate it all, just lets make it happen!&lt;br /&gt;
&lt;br /&gt;
===Donating===&lt;br /&gt;
You can donate in the following ways:&lt;br /&gt;
* &#039;&#039;&#039;Bank transfer&#039;&#039;&#039; to [[User:Algoldor|Frantisek Apfelbeck&#039;s (Algoldor&#039;s) bank account]], which &lt;br /&gt;
** IBAN : FR76 1660 6100 1084 8435 1462 511&lt;br /&gt;
** BIC: AGRIFRPP866&lt;br /&gt;
** Please add the description &amp;quot;fhb36c3&amp;quot; plus &amp;quot;perk name&amp;quot; if you claim one&lt;br /&gt;
* &#039;&#039;&#039;Bitcoin&#039;&#039;&#039; donation to wallet ???&lt;br /&gt;
* &#039;&#039;&#039;PayPal&#039;&#039;&#039; Send money to: [mailto:knaumann@distinctmind.de knaumann@distinctmind.de] - please include your Name, Nickname and &amp;quot;fhb36c3&amp;quot; plus &amp;quot;perk name&amp;quot; if you claim one. Thanks!&lt;br /&gt;
* &#039;&#039;&#039;Pledge&#039;&#039;&#039; to pay the amount at 36c3 in cash (send us email for this pledge!)&lt;br /&gt;
Most of the details above have been used by our group during last years and it worked very well for us!&lt;br /&gt;
&lt;br /&gt;
===Perks===&lt;br /&gt;
&lt;br /&gt;
==== * Access to all (€100)====&lt;br /&gt;
&lt;br /&gt;
Price: &#039;&#039;&#039;€100&#039;&#039;&#039;&lt;br /&gt;
Available: &#039;&#039;&#039;15&#039;&#039;&#039; &lt;br /&gt;
Claimed: &#039;&#039;&#039;1&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
You will be (one of) the guest of honour at any fhb activity at 36c3 - coffee, and every workshop is waiting for you! Of course we will try to somehow fight your hunger but as usually on the congresses, we need to be more inventive. Food offerings may vary but you are welcome for food and to all the tastings. Please sign in advance for the events you are interested in, so we can secure your place. Do not forget to write the perk name when making the contribution.&lt;br /&gt;
&lt;br /&gt;
==== * Hungry hacker (€50)====&lt;br /&gt;
&lt;br /&gt;
Price: &#039;&#039;&#039;€50&#039;&#039;&#039;&lt;br /&gt;
Available: &#039;&#039;&#039;20&#039;&#039;&#039;&lt;br /&gt;
Claimed: &#039;&#039;&#039;0&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
If €100 for everything is too much for you, well go for €50 then. You can visit us any time and enjoy food which we have to offer but as usually the congresses are bit more restrictive. Food offerings may vary but you are welcome for food and to all the tastings. Please sign in advance for the events you are interested in, so we can secure your place. Do not forget write the perk name when making the contribution.&lt;br /&gt;
&lt;br /&gt;
==== * FHB Promo Collection====&lt;br /&gt;
&lt;br /&gt;
Price: &#039;&#039;&#039;€5&#039;&#039;&#039;&lt;br /&gt;
Available: &#039;&#039;&#039;50&#039;&#039;&#039;&lt;br /&gt;
Claimed: &#039;&#039;&#039;0&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
We are going to make some fhb promotion &amp;quot;materials&amp;quot; as usually. By selecting this perk you will reward yourself with nice stickers and maybe other small things, help us to fund it in advance and of course you will support our presence at 36c3 in general. We would be happy if you could pick it up in person or through a friend, but if asked we can send it too. Do not forget write the perk name when making the contribution.&lt;br /&gt;
&lt;br /&gt;
==== * [https://events.ccc.de/congress/2017/wiki/index.php/Projects:Probiotic_Drinks_Everywhere Probiotic Drinks Everywhere] (€10)====&lt;br /&gt;
&lt;br /&gt;
Price: &#039;&#039;&#039;€10&#039;&#039;&#039;&lt;br /&gt;
Available: &#039;&#039;&#039;20&#039;&#039;&#039; &lt;br /&gt;
Claimed: &#039;&#039;&#039;0&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
Five 500 ml well labeled bottles (plastic) of hacker-brewed fermented probiotic soft drinks like non alcoholic ginger beer, mate soda, kombucha, made especially for you to keep you nice and fit enjoying the 36c3 fully! Vegan options are on the list of course. Specialities of this congress should be water kefir quins and curcuma ginger beer (both vegan). Do not forget write the perk name when making the contribution.&lt;br /&gt;
&lt;br /&gt;
==== * Coffee Addict (€15)====&lt;br /&gt;
&lt;br /&gt;
Price: &#039;&#039;&#039;€15&#039;&#039;&#039;&lt;br /&gt;
Available: &#039;&#039;&#039;20&#039;&#039;&#039;&lt;br /&gt;
Claimed: &#039;&#039;&#039;0&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
Come and get your daily caffeine shots! Taste our coffees during the event whenever you feel like we will try to provide variety of utilities to make them so you can pick up your favorite and of course main ingredient of high quality. Do not forget write to the perk name when making the contribution.&lt;br /&gt;
&lt;br /&gt;
==== * [[Cidre_flows_36c3|Cidre Flows]] (€20)====&lt;br /&gt;
&lt;br /&gt;
[[File:Cider_selection_and_snacks_faa2017.jpg|thumb|right|Selection of ciders and condiments]].&lt;br /&gt;
&lt;br /&gt;
Price &#039;&#039;&#039;€20&#039;&#039;&#039;&lt;br /&gt;
Available: &#039;&#039;&#039;7&#039;&#039;&#039;&lt;br /&gt;
Claimed: &#039;&#039;&#039;0&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
You will be welcome to our cider tasting. Note that this year we will be &amp;quot;knocking on the door&amp;quot; of at least semi-professional level both by selection of products and way of conducting the tasting. We will focus on high quality, preferably bio products and of course home made samples which you should bring if you can please! We will have also cidre based or related products like [https://fr.wikipedia.org/wiki/Pommeau_(boisson) pommeau], [https://fr.wikipedia.org/wiki/Chouchen chouchen] (not the mead but cidre fermented with honey), [https://fr.wikipedia.org/wiki/Poir%C3%A9 poiré] et cetera. Please keep in mind that this tasting designed for up to 20 people will cost us between 150-200 eu just in products so if you can support bit extra please do, it is worth of it! We will also have some of the products in extra quantity for you for suggested donation. Please sign in here (list created soon) for the self organized session so we can keep track more easily or send email to [[User:Algoldor|Algoldor]]. Do not forget write the perk name when making the contribution.&lt;br /&gt;
&lt;br /&gt;
==== * [[Fhb_cheese_rendezvous_36c3|Cheese Rendezvous pass]] (€20)====&lt;br /&gt;
&lt;br /&gt;
[[File:Cheese_tasting_overview_ej_1600_sha2017.jpg|thumb|right|FHB cheese rendez-vous, SHA2017.]]&lt;br /&gt;
&lt;br /&gt;
Price: &#039;&#039;&#039;€20&#039;&#039;&#039;&lt;br /&gt;
Available: &#039;&#039;&#039;20&#039;&#039;&#039;&lt;br /&gt;
Claimed: &#039;&#039;&#039;0&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
Food Hacking Base Cheese Rendezvous is one of our top tasting events. We go through 20-30 samples of high quality cheeses and condiments with people who know. There is big interest in this event, this is your chance to get your spot, plus helping us to fund this event which costs us easily €150 in investments in advance. If you are into cheeses and you are coming to 36c3 don&#039;t miss this one and do not forget to bring some interesting samples! The truffle cheese is the unofficial winner of 33c3 and SHA2017 tastings, but [https://fr.wikipedia.org/wiki/Mimolette mimolette], [https://fr.wikipedia.org/wiki/Comt%C3%A9_(fromage) comté], [https://en.wikipedia.org/wiki/Gouda_cheese gouda] (oud) and others are also worth of your attention! Please sign in here (sign form available soon) for the self organized session, so we can keep track more easily. Do not forget write the perk name when making the contribution.&lt;br /&gt;
&lt;br /&gt;
A preliminary list of cheeses can be found here shortly.&lt;br /&gt;
&lt;br /&gt;
==== *[[Whisky_tasting_36c3| Whisky tasting (€20)]]====&lt;br /&gt;
&lt;br /&gt;
[[Image:Classic_caledonia.jpg|thumb|Edradour 12 year old Calediona]]&lt;br /&gt;
&lt;br /&gt;
Price: &#039;&#039;&#039;€20&#039;&#039;&#039;&lt;br /&gt;
Available: &#039;&#039;&#039;19&#039;&#039;&#039;&lt;br /&gt;
Claimed: &#039;&#039;&#039;0&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
At the Food Hacking Base whisky tasting we serve up mostly Scottish rare whiskys, with appropriate snacks. We&#039;ve served haggis, black pudding, Scottish salmon, Scottish cheeses, but also deep fried Mars bars... While this is also a bring-your-own-bottle event, donating €20 now gets you a spot at the table too and allows us to bring a decent selection of bottles. Do not forget write the perk name when making the contribution.&lt;br /&gt;
&lt;br /&gt;
A (growing) list of whiskies [[Whisky_tasting_36c3|can be found here]].&lt;br /&gt;
&lt;br /&gt;
==== * Tempeh Making, Introduction to soy bean fermentation (€20)====&lt;br /&gt;
&lt;br /&gt;
If you are interested in Asian fermentations of soy beans and other legumes turning them into ferments like [https://en.wikipedia.org/wiki/Miso miso], [https://ko.wikipedia.org/wiki/%EC%B2%AD%EA%B5%AD%EC%9E%A5 청국장], [https://en.wikipedia.org/wiki/Natt%C5%8D nattō] or [https://en.wikipedia.org/wiki/Tempeh tempeh] and other, this is a good opening session for you. If you book now by getting this perk you are in, congratulations. If all goes well, ([[User:Algoldor|Algoldor]]), will thanks to your contribution, end up a bit in plus for this event and can support my projects which are of course including fermentations described above and are generally community based. Please sign in here (sign in form available soon) for the self organized session, so we can keep track more easily. Do not forget write the perk name when making the contribution.&lt;br /&gt;
&lt;br /&gt;
Price &#039;&#039;&#039;€20&#039;&#039;&#039;&lt;br /&gt;
Available: &#039;&#039;&#039;7&#039;&#039;&#039;&lt;br /&gt;
Claimed: &#039;&#039;&#039;0&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
==== * Kefir Making ====&lt;br /&gt;
&lt;br /&gt;
If you are into the kefir or yogurts then you should come and learn how to do your own getting some extra tips especially on what else you can use the kefir ferment for - like probiotic beverage making, cheesecakes etc. If you book now by getting this perk you are in and I ([[User:Algoldor|Algoldor]]) have a better chance to get a bit of cash for my projects which are of course including kefir related activities! Please sign in here (sign up form available soon) for the self organized session, so we can keep track more easily. Do not forget write the perk name when making the contribution.&lt;br /&gt;
&lt;br /&gt;
==== * Quite the buzz! (€10)====&lt;br /&gt;
&lt;br /&gt;
If you like bees or simply like honey, you are welcome to the workshop on beekeeping that will explain you everything about hives, queens and flowers. If you choose that perk, you will additionally get a 500g jar of honey to bring home!&lt;br /&gt;
&lt;br /&gt;
Price &#039;&#039;&#039;€10&#039;&#039;&#039;&lt;br /&gt;
Available: &#039;&#039;&#039;10&#039;&#039;&#039;&lt;br /&gt;
Claimed: &#039;&#039;&#039;0&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
[[Category:36c3]]&lt;/div&gt;</summary>
		<author><name>DenkBrettl</name></author>
	</entry>
	<entry>
		<id>https://foodhackingbase.org/index.php?title=Crowdsourcing_fhb36c3&amp;diff=3666</id>
		<title>Crowdsourcing fhb36c3</title>
		<link rel="alternate" type="text/html" href="https://foodhackingbase.org/index.php?title=Crowdsourcing_fhb36c3&amp;diff=3666"/>
		<updated>2019-12-08T21:08:11Z</updated>

		<summary type="html">&lt;p&gt;DenkBrettl: Add paypal info&lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;[[File:Indonesian workshop todos juntos ccccamp 200 120 2011.jpg|thumb|For the old school ...]].&lt;br /&gt;
[[File:Tempeh_cloth_overview_faa05092017.jpg|thumb|right|Tempeh made in cloth.]]&lt;br /&gt;
[[File:Coing_presser_1600_112018.jpg|thumb|right|Pressing quins]]&lt;br /&gt;
[[File:Kefir_straining_faa25042017.jpg|thumb|Kefir cheese straining]]&lt;br /&gt;
[[File:IMG_20170115_180846.jpg|thumb|Experimental incubator VoidWarranties.]]&lt;br /&gt;
[[File:Seafood_chowder_crab_faa20052017.jpg|thumb|Spider crab for seafood chowder.]]&lt;br /&gt;
[[File:Materiel_1600_faa23112018.jpg|thumb|Cidre making equipment]]&lt;br /&gt;
[[File:Fhb full view fhb 31c3 2014.jpg|thumb|FHB years ago, do you know where?]]&lt;br /&gt;
&lt;br /&gt;
[[Fhb_36c3|&amp;lt;&amp;lt;&amp;lt;Back to the main page&amp;gt;&amp;gt;&amp;gt;]]&lt;br /&gt;
&lt;br /&gt;
===Campaign status===&lt;br /&gt;
* Total amount desired: &#039;&#039;&#039;€ 1600.00&#039;&#039;&#039;&lt;br /&gt;
* Number of donations: &#039;&#039;&#039;0&#039;&#039;&#039;&lt;br /&gt;
* Total amount received/pledged: &#039;&#039;&#039;€ 00.00&#039;&#039;&#039;&lt;br /&gt;
* Updated 2019-12-08&lt;br /&gt;
&lt;br /&gt;
Year after year, with the end of the year, new beginning, CCC Congress is driving closer and yes, &#039;&#039;&#039;Food Hacking Base (fhb)&#039;&#039;&#039; will be part of it! It is only you who&#039;s investment of time, energy and monetary resources to the &amp;quot;cause&amp;quot; can make it happen. We do again &#039;&#039;&#039;Independent Crowdsourcing Campaign&#039;&#039;&#039; which works best  for us. All the important info about this project and how to support it are either on this page or at [[Fhb_36c3|36c3 wiki]] and of course at the Assembly wiki (once it is opened for editing). Please read it well, we hope you will find it interesting and you help us to make it better. Spread the word across the world and of course, if you can, support it also by you monetary donation, big thanks!&lt;br /&gt;
&lt;br /&gt;
===Overview===&lt;br /&gt;
&lt;br /&gt;
What is the Food Hacking Base? Well it is an independent project focusing on food, drink and bio activities happening at main hacker events since CCC camp 2011 in Finowfurt. The project is run by enthusiast, who love to play with variety of digestibles, welcoming new people who wants to come and run the show together, trying to be &#039;&#039;&#039;excellent to each other&#039;&#039;&#039;. As a group we will set up a well organized experimental kitchen, workshop venues, presentation desk and other needed facilities creating food, drink and bio hub sharing the knowledge and experience. It is an open platform focusing on experimental and educational so you can join variety of interesting activities ranging from entry friendly &#039;&#039;&#039;tasting events&#039;&#039;&#039; like our famous [https://wiki.sha2017.org/w/Session:Cheese_Rendezvous &amp;quot;Cheese Rendezvous&amp;quot;] or bit more educational and practical &#039;&#039;&#039;workshops&#039;&#039;&#039; like [https://wiki.sha2017.org/w/Session:Kombucha_is_Easy &amp;quot;Kombucha is Easy&amp;quot;], Beef Jerky Marking, to really &#039;&#039;&#039;specific projects&#039;&#039;&#039; like [https://foodhackingbase.org/wiki/Experimental_Incubator &amp;quot;Experimental Incubator Build Up&amp;quot;], [https://wiki.sha2017.org/w/Projects:Probiotic_Drinks_Everywhere Probiotic Drinks Everywhere] et cetera. The schedule will be packed with events, therefore many reasons for you to visit us. For all of this and more we need people who make it happen, who tell others what is it about, spreading the word and of course we need you to contribute also financially. Some of us have more time but less money and for some it is the other way around. It is up to you to consider your particular situation and your preferred form of supporting this project, we appreciate it all, just lets make it happen!&lt;br /&gt;
&lt;br /&gt;
===Donating===&lt;br /&gt;
You can donate in the following ways:&lt;br /&gt;
* &#039;&#039;&#039;Bank transfer&#039;&#039;&#039; to [[User:Algoldor|Frantisek Apfelbeck&#039;s (Algoldor&#039;s) bank account]], which &lt;br /&gt;
** IBAN : FR76 1660 6100 1084 8435 1462 511&lt;br /&gt;
** BIC: AGRIFRPP866&lt;br /&gt;
** Please add the description &amp;quot;fhb36c3&amp;quot; plus &amp;quot;perk name&amp;quot; if you claim one&lt;br /&gt;
* &#039;&#039;&#039;Bitcoin&#039;&#039;&#039; donation to wallet ???&lt;br /&gt;
* &#039;&#039;&#039;PayPal&#039;&#039;&#039; Send money to: [mailto:knaumann@distinctmind.de DenkBrettl] - please include your Name, Nickname and &amp;quot;fhb36c3&amp;quot; plus &amp;quot;perk name&amp;quot; if you claim one. Thanks&lt;br /&gt;
* &#039;&#039;&#039;Pledge&#039;&#039;&#039; to pay the amount at 36c3 in cash (send us email for this pledge!)&lt;br /&gt;
Most of the details above have been used by our group during last years and it worked very well for us!&lt;br /&gt;
&lt;br /&gt;
===Perks===&lt;br /&gt;
&lt;br /&gt;
==== * Access to all (€100)====&lt;br /&gt;
&lt;br /&gt;
Price: &#039;&#039;&#039;€100&#039;&#039;&#039;&lt;br /&gt;
Available: &#039;&#039;&#039;15&#039;&#039;&#039; &lt;br /&gt;
Claimed: &#039;&#039;&#039;1&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
You will be (one of) the guest of honour at any fhb activity at 36c3 - coffee, and every workshop is waiting for you! Of course we will try to somehow fight your hunger but as usually on the congresses, we need to be more inventive. Food offerings may vary but you are welcome for food and to all the tastings. Please sign in advance for the events you are interested in, so we can secure your place. Do not forget to write the perk name when making the contribution.&lt;br /&gt;
&lt;br /&gt;
==== * Hungry hacker (€50)====&lt;br /&gt;
&lt;br /&gt;
Price: &#039;&#039;&#039;€50&#039;&#039;&#039;&lt;br /&gt;
Available: &#039;&#039;&#039;20&#039;&#039;&#039;&lt;br /&gt;
Claimed: &#039;&#039;&#039;0&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
If €100 for everything is too much for you, well go for €50 then. You can visit us any time and enjoy food which we have to offer but as usually the congresses are bit more restrictive. Food offerings may vary but you are welcome for food and to all the tastings. Please sign in advance for the events you are interested in, so we can secure your place. Do not forget write the perk name when making the contribution.&lt;br /&gt;
&lt;br /&gt;
==== * FHB Promo Collection====&lt;br /&gt;
&lt;br /&gt;
Price: &#039;&#039;&#039;€5&#039;&#039;&#039;&lt;br /&gt;
Available: &#039;&#039;&#039;50&#039;&#039;&#039;&lt;br /&gt;
Claimed: &#039;&#039;&#039;0&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
We are going to make some fhb promotion &amp;quot;materials&amp;quot; as usually. By selecting this perk you will reward yourself with nice stickers and maybe other small things, help us to fund it in advance and of course you will support our presence at 36c3 in general. We would be happy if you could pick it up in person or through a friend, but if asked we can send it too. Do not forget write the perk name when making the contribution.&lt;br /&gt;
&lt;br /&gt;
==== * [https://events.ccc.de/congress/2017/wiki/index.php/Projects:Probiotic_Drinks_Everywhere Probiotic Drinks Everywhere] (€10)====&lt;br /&gt;
&lt;br /&gt;
Price: &#039;&#039;&#039;€10&#039;&#039;&#039;&lt;br /&gt;
Available: &#039;&#039;&#039;20&#039;&#039;&#039; &lt;br /&gt;
Claimed: &#039;&#039;&#039;0&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
Five 500 ml well labeled bottles (plastic) of hacker-brewed fermented probiotic soft drinks like non alcoholic ginger beer, mate soda, kombucha, made especially for you to keep you nice and fit enjoying the 36c3 fully! Vegan options are on the list of course. Specialities of this congress should be water kefir quins and curcuma ginger beer (both vegan). Do not forget write the perk name when making the contribution.&lt;br /&gt;
&lt;br /&gt;
==== * Coffee Addict (€15)====&lt;br /&gt;
&lt;br /&gt;
Price: &#039;&#039;&#039;€15&#039;&#039;&#039;&lt;br /&gt;
Available: &#039;&#039;&#039;20&#039;&#039;&#039;&lt;br /&gt;
Claimed: &#039;&#039;&#039;0&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
Come and get your daily caffeine shots! Taste our coffees during the event whenever you feel like we will try to provide variety of utilities to make them so you can pick up your favorite and of course main ingredient of high quality. Do not forget write to the perk name when making the contribution.&lt;br /&gt;
&lt;br /&gt;
==== * [[Cidre_flows_36c3|Cidre Flows]] (€20)====&lt;br /&gt;
&lt;br /&gt;
[[File:Cider_selection_and_snacks_faa2017.jpg|thumb|right|Selection of ciders and condiments]].&lt;br /&gt;
&lt;br /&gt;
Price &#039;&#039;&#039;€20&#039;&#039;&#039;&lt;br /&gt;
Available: &#039;&#039;&#039;7&#039;&#039;&#039;&lt;br /&gt;
Claimed: &#039;&#039;&#039;0&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
You will be welcome to our cider tasting. Note that this year we will be &amp;quot;knocking on the door&amp;quot; of at least semi-professional level both by selection of products and way of conducting the tasting. We will focus on high quality, preferably bio products and of course home made samples which you should bring if you can please! We will have also cidre based or related products like [https://fr.wikipedia.org/wiki/Pommeau_(boisson) pommeau], [https://fr.wikipedia.org/wiki/Chouchen chouchen] (not the mead but cidre fermented with honey), [https://fr.wikipedia.org/wiki/Poir%C3%A9 poiré] et cetera. Please keep in mind that this tasting designed for up to 20 people will cost us between 150-200 eu just in products so if you can support bit extra please do, it is worth of it! We will also have some of the products in extra quantity for you for suggested donation. Please sign in here (list created soon) for the self organized session so we can keep track more easily or send email to [[User:Algoldor|Algoldor]]. Do not forget write the perk name when making the contribution.&lt;br /&gt;
&lt;br /&gt;
==== * [[Fhb_cheese_rendezvous_36c3|Cheese Rendezvous pass]] (€20)====&lt;br /&gt;
&lt;br /&gt;
[[File:Cheese_tasting_overview_ej_1600_sha2017.jpg|thumb|right|FHB cheese rendez-vous, SHA2017.]]&lt;br /&gt;
&lt;br /&gt;
Price: &#039;&#039;&#039;€20&#039;&#039;&#039;&lt;br /&gt;
Available: &#039;&#039;&#039;20&#039;&#039;&#039;&lt;br /&gt;
Claimed: &#039;&#039;&#039;0&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
Food Hacking Base Cheese Rendezvous is one of our top tasting events. We go through 20-30 samples of high quality cheeses and condiments with people who know. There is big interest in this event, this is your chance to get your spot, plus helping us to fund this event which costs us easily €150 in investments in advance. If you are into cheeses and you are coming to 36c3 don&#039;t miss this one and do not forget to bring some interesting samples! The truffle cheese is the unofficial winner of 33c3 and SHA2017 tastings, but [https://fr.wikipedia.org/wiki/Mimolette mimolette], [https://fr.wikipedia.org/wiki/Comt%C3%A9_(fromage) comté], [https://en.wikipedia.org/wiki/Gouda_cheese gouda] (oud) and others are also worth of your attention! Please sign in here (sign form available soon) for the self organized session, so we can keep track more easily. Do not forget write the perk name when making the contribution.&lt;br /&gt;
&lt;br /&gt;
A preliminary list of cheeses can be found here shortly.&lt;br /&gt;
&lt;br /&gt;
==== *[[Whisky_tasting_36c3| Whisky tasting (€20)]]====&lt;br /&gt;
&lt;br /&gt;
[[Image:Classic_caledonia.jpg|thumb|Edradour 12 year old Calediona]]&lt;br /&gt;
&lt;br /&gt;
Price: &#039;&#039;&#039;€20&#039;&#039;&#039;&lt;br /&gt;
Available: &#039;&#039;&#039;19&#039;&#039;&#039;&lt;br /&gt;
Claimed: &#039;&#039;&#039;0&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
At the Food Hacking Base whisky tasting we serve up mostly Scottish rare whiskys, with appropriate snacks. We&#039;ve served haggis, black pudding, Scottish salmon, Scottish cheeses, but also deep fried Mars bars... While this is also a bring-your-own-bottle event, donating €20 now gets you a spot at the table too and allows us to bring a decent selection of bottles. Do not forget write the perk name when making the contribution.&lt;br /&gt;
&lt;br /&gt;
A (growing) list of whiskies [[Whisky_tasting_36c3|can be found here]].&lt;br /&gt;
&lt;br /&gt;
==== * Tempeh Making, Introduction to soy bean fermentation (€20)====&lt;br /&gt;
&lt;br /&gt;
If you are interested in Asian fermentations of soy beans and other legumes turning them into ferments like [https://en.wikipedia.org/wiki/Miso miso], [https://ko.wikipedia.org/wiki/%EC%B2%AD%EA%B5%AD%EC%9E%A5 청국장], [https://en.wikipedia.org/wiki/Natt%C5%8D nattō] or [https://en.wikipedia.org/wiki/Tempeh tempeh] and other, this is a good opening session for you. If you book now by getting this perk you are in, congratulations. If all goes well, ([[User:Algoldor|Algoldor]]), will thanks to your contribution, end up a bit in plus for this event and can support my projects which are of course including fermentations described above and are generally community based. Please sign in here (sign in form available soon) for the self organized session, so we can keep track more easily. Do not forget write the perk name when making the contribution.&lt;br /&gt;
&lt;br /&gt;
Price &#039;&#039;&#039;€20&#039;&#039;&#039;&lt;br /&gt;
Available: &#039;&#039;&#039;7&#039;&#039;&#039;&lt;br /&gt;
Claimed: &#039;&#039;&#039;0&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
==== * Kefir Making ====&lt;br /&gt;
&lt;br /&gt;
If you are into the kefir or yogurts then you should come and learn how to do your own getting some extra tips especially on what else you can use the kefir ferment for - like probiotic beverage making, cheesecakes etc. If you book now by getting this perk you are in and I ([[User:Algoldor|Algoldor]]) have a better chance to get a bit of cash for my projects which are of course including kefir related activities! Please sign in here (sign up form available soon) for the self organized session, so we can keep track more easily. Do not forget write the perk name when making the contribution.&lt;br /&gt;
&lt;br /&gt;
==== * Quite the buzz! (€10)====&lt;br /&gt;
&lt;br /&gt;
If you like bees or simply like honey, you are welcome to the workshop on beekeeping that will explain you everything about hives, queens and flowers. If you choose that perk, you will additionally get a 500g jar of honey to bring home!&lt;br /&gt;
&lt;br /&gt;
Price &#039;&#039;&#039;€10&#039;&#039;&#039;&lt;br /&gt;
Available: &#039;&#039;&#039;10&#039;&#039;&#039;&lt;br /&gt;
Claimed: &#039;&#039;&#039;0&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
[[Category:36c3]]&lt;/div&gt;</summary>
		<author><name>DenkBrettl</name></author>
	</entry>
	<entry>
		<id>https://foodhackingbase.org/index.php?title=Crowdsourcing_fhb36c3&amp;diff=3662</id>
		<title>Crowdsourcing fhb36c3</title>
		<link rel="alternate" type="text/html" href="https://foodhackingbase.org/index.php?title=Crowdsourcing_fhb36c3&amp;diff=3662"/>
		<updated>2019-12-08T20:55:32Z</updated>

		<summary type="html">&lt;p&gt;DenkBrettl: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;[[File:Indonesian workshop todos juntos ccccamp 200 120 2011.jpg|thumb|For the old school ...]].&lt;br /&gt;
[[File:Tempeh_cloth_overview_faa05092017.jpg|thumb|right|Tempeh made in cloth.]]&lt;br /&gt;
[[File:Coing_presser_1600_112018.jpg|thumb|right|Pressing quins]]&lt;br /&gt;
[[File:Kefir_straining_faa25042017.jpg|thumb|Kefir cheese straining]]&lt;br /&gt;
[[File:IMG_20170115_180846.jpg|thumb|Experimental incubator VoidWarranties.]]&lt;br /&gt;
[[File:Seafood_chowder_crab_faa20052017.jpg|thumb|Spider crab for seafood chowder.]]&lt;br /&gt;
[[File:Materiel_1600_faa23112018.jpg|thumb|Cidre making equipment]]&lt;br /&gt;
[[File:Fhb full view fhb 31c3 2014.jpg|thumb|FHB years ago, do you know where?]]&lt;br /&gt;
&lt;br /&gt;
[[Fhb_36c3|&amp;lt;&amp;lt;&amp;lt;Back to the main page&amp;gt;&amp;gt;&amp;gt;]]&lt;br /&gt;
&lt;br /&gt;
===Campaign status===&lt;br /&gt;
* Total amount desired: &#039;&#039;&#039;€ 1600.00&#039;&#039;&#039;&lt;br /&gt;
* Number of donations: &#039;&#039;&#039;0&#039;&#039;&#039;&lt;br /&gt;
* Total amount received/pledged: &#039;&#039;&#039;€ 00.00&#039;&#039;&#039;&lt;br /&gt;
* Updated 2019-12-08&lt;br /&gt;
&lt;br /&gt;
Year after year, with the end of the year, new beginning, CCC Congress is driving closer and yes, &#039;&#039;&#039;Food Hacking Base (fhb)&#039;&#039;&#039; will be part of it! It is only you who&#039;s investment of time, energy and monetary resources to the &amp;quot;cause&amp;quot; can make it happen. We do again &#039;&#039;&#039;Independent Crowdsourcing Campaign&#039;&#039;&#039; which works best  for us. All the important info about this project and how to support it are either on this page or at [[Fhb_36c3|36c3 wiki]] and of course at the Assembly wiki (once it is opened for editing). Please read it well, we hope you will find it interesting and you help us to make it better. Spread the word across the world and of course, if you can, support it also by you monetary donation, big thanks!&lt;br /&gt;
&lt;br /&gt;
===Overview===&lt;br /&gt;
&lt;br /&gt;
What is the Food Hacking Base? Well it is an independent project focusing on food, drink and bio activities happening at main hacker events since CCC camp 2011 in Finowfurt. The project is run by enthusiast, who love to play with variety of digestibles, welcoming new people who wants to come and run the show together, trying to be &#039;&#039;&#039;excellent to each other&#039;&#039;&#039;. As a group we will set up a well organized experimental kitchen, workshop venues, presentation desk and other needed facilities creating food, drink and bio hub sharing the knowledge and experience. It is an open platform focusing on experimental and educational so you can join variety of interesting activities ranging from entry friendly &#039;&#039;&#039;tasting events&#039;&#039;&#039; like our famous [https://wiki.sha2017.org/w/Session:Cheese_Rendezvous &amp;quot;Cheese Rendezvous&amp;quot;] or bit more educational and practical &#039;&#039;&#039;workshops&#039;&#039;&#039; like [https://wiki.sha2017.org/w/Session:Kombucha_is_Easy &amp;quot;Kombucha is Easy&amp;quot;], Beef Jerky Marking, to really &#039;&#039;&#039;specific projects&#039;&#039;&#039; like [https://foodhackingbase.org/wiki/Experimental_Incubator &amp;quot;Experimental Incubator Build Up&amp;quot;], [https://wiki.sha2017.org/w/Projects:Probiotic_Drinks_Everywhere Probiotic Drinks Everywhere] et cetera. The schedule will be packed with events, therefore many reasons for you to visit us. For all of this and more we need people who make it happen, who tell others what is it about, spreading the word and of course we need you to contribute also financially. Some of us have more time but less money and for some it is the other way around. It is up to you to consider your particular situation and your preferred form of supporting this project, we appreciate it all, just lets make it happen!&lt;br /&gt;
&lt;br /&gt;
===Donating===&lt;br /&gt;
You can donate in the following ways:&lt;br /&gt;
* &#039;&#039;&#039;Bank transfer&#039;&#039;&#039; to [[User:Algoldor|Frantisek Apfelbeck&#039;s (Algoldor&#039;s) bank account]], which &lt;br /&gt;
** IBAN : FR76 1660 6100 1084 8435 1462 511&lt;br /&gt;
** BIC: AGRIFRPP866. &lt;br /&gt;
** Please add the description &amp;quot;fhb36c3&amp;quot; plus &amp;quot;perk name&amp;quot; if you claim one&lt;br /&gt;
* &#039;&#039;&#039;Bitcoin&#039;&#039;&#039; donation to wallet ???&lt;br /&gt;
* (sorry, no paypal at the moment)&lt;br /&gt;
* pledge to pay the amount at 36c3 in cash (send us email for this pledge!)&lt;br /&gt;
Most of the details above have been used by our group during last years and it worked very well for us!&lt;br /&gt;
&lt;br /&gt;
===Perks===&lt;br /&gt;
&lt;br /&gt;
==== * Access to all (€100)====&lt;br /&gt;
&lt;br /&gt;
Price: &#039;&#039;&#039;€100&#039;&#039;&#039;&lt;br /&gt;
Available: &#039;&#039;&#039;15&#039;&#039;&#039; &lt;br /&gt;
Claimed: &#039;&#039;&#039;1&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
You will be (one of) the guest of honour at any fhb activity at 36c3 - coffee, and every workshop is waiting for you! Of course we will try to somehow fight your hunger but as usually on the congresses, we need to be more inventive. Food offerings may vary but you are welcome for food and to all the tastings. Please sign in advance for the events you are interested in, so we can secure your place. Do not forget to write the perk name when making the contribution.&lt;br /&gt;
&lt;br /&gt;
==== * Hungry hacker (€50)====&lt;br /&gt;
&lt;br /&gt;
Price: &#039;&#039;&#039;€50&#039;&#039;&#039;&lt;br /&gt;
Available: &#039;&#039;&#039;20&#039;&#039;&#039;&lt;br /&gt;
Claimed: &#039;&#039;&#039;0&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
If €100 for everything is too much for you, well go for €50 then. You can visit us any time and enjoy food which we have to offer but as usually the congresses are bit more restrictive. Food offerings may vary but you are welcome for food and to all the tastings. Please sign in advance for the events you are interested in, so we can secure your place. Do not forget write the perk name when making the contribution.&lt;br /&gt;
&lt;br /&gt;
==== * FHB Promo Collection====&lt;br /&gt;
&lt;br /&gt;
Price: &#039;&#039;&#039;€5&#039;&#039;&#039;&lt;br /&gt;
Available: &#039;&#039;&#039;50&#039;&#039;&#039;&lt;br /&gt;
Claimed: &#039;&#039;&#039;0&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
We are going to make some fhb promotion &amp;quot;materials&amp;quot; as usually. By selecting this perk you will reward yourself with nice stickers and maybe other small things, help us to fund it in advance and of course you will support our presence at 36c3 in general. We would be happy if you could pick it up in person or through a friend, but if asked we can send it too. Do not forget write the perk name when making the contribution.&lt;br /&gt;
&lt;br /&gt;
==== * [https://events.ccc.de/congress/2017/wiki/index.php/Projects:Probiotic_Drinks_Everywhere Probiotic Drinks Everywhere] (€10)====&lt;br /&gt;
&lt;br /&gt;
Price: &#039;&#039;&#039;€10&#039;&#039;&#039;&lt;br /&gt;
Available: &#039;&#039;&#039;20&#039;&#039;&#039; &lt;br /&gt;
Claimed: &#039;&#039;&#039;0&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
Five 500 ml well labeled bottles (plastic) of hacker-brewed fermented probiotic soft drinks like non alcoholic ginger beer, mate soda, kombucha, made especially for you to keep you nice and fit enjoying the 36c3 fully! Vegan options are on the list of course. Specialities of this congress should be water kefir quins and curcuma ginger beer (both vegan). Do not forget write the perk name when making the contribution.&lt;br /&gt;
&lt;br /&gt;
==== * Coffee Addict (€15)====&lt;br /&gt;
&lt;br /&gt;
Price: &#039;&#039;&#039;€15&#039;&#039;&#039;&lt;br /&gt;
Available: &#039;&#039;&#039;20&#039;&#039;&#039;&lt;br /&gt;
Claimed: &#039;&#039;&#039;0&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
Come and get your daily caffeine shots! Taste our coffees during the event whenever you feel like we will try to provide variety of utilities to make them so you can pick up your favorite and of course main ingredient of high quality. Do not forget write to the perk name when making the contribution.&lt;br /&gt;
&lt;br /&gt;
==== * [[Cidre_flows_36c3|Cidre Flows]] (€20)====&lt;br /&gt;
&lt;br /&gt;
[[File:Cider_selection_and_snacks_faa2017.jpg|thumb|right|Selection of ciders and condiments]].&lt;br /&gt;
&lt;br /&gt;
Price &#039;&#039;&#039;€20&#039;&#039;&#039;&lt;br /&gt;
Available: &#039;&#039;&#039;7&#039;&#039;&#039;&lt;br /&gt;
Claimed: &#039;&#039;&#039;0&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
You will be welcome to our cider tasting. Note that this year we will be &amp;quot;knocking on the door&amp;quot; of at least semi-professional level both by selection of products and way of conducting the tasting. We will focus on high quality, preferably bio products and of course home made samples which you should bring if you can please! We will have also cidre based or related products like [https://fr.wikipedia.org/wiki/Pommeau_(boisson) pommeau], [https://fr.wikipedia.org/wiki/Chouchen chouchen] (not the mead but cidre fermented with honey), [https://fr.wikipedia.org/wiki/Poir%C3%A9 poiré] et cetera. Please keep in mind that this tasting designed for up to 20 people will cost us between 150-200 eu just in products so if you can support bit extra please do, it is worth of it! We will also have some of the products in extra quantity for you for suggested donation. Please sign in here (list created soon) for the self organized session so we can keep track more easily or send email to [[User:Algoldor|Algoldor]]. Do not forget write the perk name when making the contribution.&lt;br /&gt;
&lt;br /&gt;
==== * [[Fhb_cheese_rendezvous_36c3|Cheese Rendezvous pass]] (€20)====&lt;br /&gt;
&lt;br /&gt;
[[File:Cheese_tasting_overview_ej_1600_sha2017.jpg|thumb|right|FHB cheese rendez-vous, SHA2017.]]&lt;br /&gt;
&lt;br /&gt;
Price: &#039;&#039;&#039;€20&#039;&#039;&#039;&lt;br /&gt;
Available: &#039;&#039;&#039;20&#039;&#039;&#039;&lt;br /&gt;
Claimed: &#039;&#039;&#039;0&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
Food Hacking Base Cheese Rendezvous is one of our top tasting events. We go through 20-30 samples of high quality cheeses and condiments with people who know. There is big interest in this event, this is your chance to get your spot, plus helping us to fund this event which costs us easily €150 in investments in advance. If you are into cheeses and you are coming to 36c3 don&#039;t miss this one and do not forget to bring some interesting samples! The truffle cheese is the unofficial winner of 33c3 and SHA2017 tastings, but [https://fr.wikipedia.org/wiki/Mimolette mimolette], [https://fr.wikipedia.org/wiki/Comt%C3%A9_(fromage) comté], [https://en.wikipedia.org/wiki/Gouda_cheese gouda] (oud) and others are also worth of your attention! Please sign in here (sign form available soon) for the self organized session, so we can keep track more easily. Do not forget write the perk name when making the contribution.&lt;br /&gt;
&lt;br /&gt;
A preliminary list of cheeses can be found here shortly.&lt;br /&gt;
&lt;br /&gt;
==== *[[Whisky_tasting_36c3| Whisky tasting (€20)]]====&lt;br /&gt;
&lt;br /&gt;
[[Image:Classic_caledonia.jpg|thumb|Edradour 12 year old Calediona]]&lt;br /&gt;
&lt;br /&gt;
Price: &#039;&#039;&#039;€20&#039;&#039;&#039;&lt;br /&gt;
Available: &#039;&#039;&#039;19&#039;&#039;&#039;&lt;br /&gt;
Claimed: &#039;&#039;&#039;0&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
At the Food Hacking Base whisky tasting we serve up mostly Scottish rare whiskys, with appropriate snacks. We&#039;ve served haggis, black pudding, Scottish salmon, Scottish cheeses, but also deep fried Mars bars... While this is also a bring-your-own-bottle event, donating €20 now gets you a spot at the table too and allows us to bring a decent selection of bottles. Do not forget write the perk name when making the contribution.&lt;br /&gt;
&lt;br /&gt;
A (growing) list of whiskies [[Whisky_tasting_36c3|can be found here]].&lt;br /&gt;
&lt;br /&gt;
==== * Tempeh Making, Introduction to soy bean fermentation (€20)====&lt;br /&gt;
&lt;br /&gt;
If you are interested in Asian fermentations of soy beans and other legumes turning them into ferments like [https://en.wikipedia.org/wiki/Miso miso], [https://ko.wikipedia.org/wiki/%EC%B2%AD%EA%B5%AD%EC%9E%A5 청국장], [https://en.wikipedia.org/wiki/Natt%C5%8D nattō] or [https://en.wikipedia.org/wiki/Tempeh tempeh] and other, this is a good opening session for you. If you book now by getting this perk you are in, congratulations. If all goes well, ([[User:Algoldor|Algoldor]]), will thanks to your contribution, end up a bit in plus for this event and can support my projects which are of course including fermentations described above and are generally community based. Please sign in here (sign in form available soon) for the self organized session, so we can keep track more easily. Do not forget write the perk name when making the contribution.&lt;br /&gt;
&lt;br /&gt;
Price &#039;&#039;&#039;€20&#039;&#039;&#039;&lt;br /&gt;
Available: &#039;&#039;&#039;7&#039;&#039;&#039;&lt;br /&gt;
Claimed: &#039;&#039;&#039;0&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
==== * Kefir Making ====&lt;br /&gt;
&lt;br /&gt;
If you are into the kefir or yogurts then you should come and learn how to do your own getting some extra tips especially on what else you can use the kefir ferment for - like probiotic beverage making, cheesecakes etc. If you book now by getting this perk you are in and I ([[User:Algoldor|Algoldor]]) have a better chance to get a bit of cash for my projects which are of course including kefir related activities! Please sign in here (sign up form available soon) for the self organized session, so we can keep track more easily. Do not forget write the perk name when making the contribution.&lt;br /&gt;
&lt;br /&gt;
==== * Quite the buzz! (€10)====&lt;br /&gt;
&lt;br /&gt;
If you like bees or simply like honey, you are welcome to the workshop on beekeeping that will explain you everything about hives, queens and flowers. If you choose that perk, you will additionally get a 500g jar of honey to bring home!&lt;br /&gt;
&lt;br /&gt;
Price &#039;&#039;&#039;€10&#039;&#039;&#039;&lt;br /&gt;
Available: &#039;&#039;&#039;10&#039;&#039;&#039;&lt;br /&gt;
Claimed: &#039;&#039;&#039;0&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
[[Category:36c3]]&lt;/div&gt;</summary>
		<author><name>DenkBrettl</name></author>
	</entry>
	<entry>
		<id>https://foodhackingbase.org/index.php?title=Crowdsourcing_fhb36c3&amp;diff=3658</id>
		<title>Crowdsourcing fhb36c3</title>
		<link rel="alternate" type="text/html" href="https://foodhackingbase.org/index.php?title=Crowdsourcing_fhb36c3&amp;diff=3658"/>
		<updated>2019-12-08T20:44:54Z</updated>

		<summary type="html">&lt;p&gt;DenkBrettl: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;[[File:Indonesian workshop todos juntos ccccamp 200 120 2011.jpg|thumb|For the old school ...]].&lt;br /&gt;
[[File:Tempeh_cloth_overview_faa05092017.jpg|thumb|right|Tempeh made in cloth.]]&lt;br /&gt;
[[File:Coing_presser_1600_112018.jpg|thumb|right|Pressing quins]]&lt;br /&gt;
[[File:Kefir_straining_faa25042017.jpg|thumb|Kefir cheese straining]]&lt;br /&gt;
[[File:IMG_20170115_180846.jpg|thumb|Experimental incubator VoidWarranties.]]&lt;br /&gt;
[[File:Seafood_chowder_crab_faa20052017.jpg|thumb|Spider crab for seafood chowder.]]&lt;br /&gt;
[[File:Materiel_1600_faa23112018.jpg|thumb|Cidre making equipment]]&lt;br /&gt;
[[File:Fhb full view fhb 31c3 2014.jpg|thumb|FHB years ago, do you know where?]]&lt;br /&gt;
&lt;br /&gt;
[[Fhb_36c3|&amp;lt;&amp;lt;&amp;lt;Back to the main page&amp;gt;&amp;gt;&amp;gt;]]&lt;br /&gt;
&lt;br /&gt;
===Campaign status===&lt;br /&gt;
* Total amount desired: &#039;&#039;&#039;€ 1600.00&#039;&#039;&#039;&lt;br /&gt;
* Number of donations: &#039;&#039;&#039;0&#039;&#039;&#039;&lt;br /&gt;
* Total amount received/pledged: &#039;&#039;&#039;€ 00.00&#039;&#039;&#039;&lt;br /&gt;
* Updated 2019-12-08&lt;br /&gt;
&lt;br /&gt;
Year after year, with the end of the year, new beginning, CCC Congress is driving closer and yes, &#039;&#039;&#039;Food Hacking Base (fhb)&#039;&#039;&#039; will be part of it! It is only you who&#039;s investment of time, energy and monetary resources to the &amp;quot;cause&amp;quot; can make it happen. We do again &#039;&#039;&#039;Independent Crowdsourcing Campaign&#039;&#039;&#039; which works best  for us. All the important info about this project and how to support it are either on this page or at [[Fhb_36c3|36c3 wiki]] and of course at the Assembly wiki (once it is opened for editing). Please read it well, we hope you will find it interesting and you help us to make it better. Spread the word across the world and of course, if you can, support it also by you monetary donation, big thanks!&lt;br /&gt;
&lt;br /&gt;
===Overview===&lt;br /&gt;
&lt;br /&gt;
What is the Food Hacking Base? Well it is an independent project focusing on food, drink and bio activities happening at main hacker events since CCC camp 2011 in Finowfurt. The project is run by enthusiast, who love to play with variety of digestibles, welcoming new people who wants to come and run the show together, trying to be &#039;&#039;&#039;excellent to each other&#039;&#039;&#039;. As a group we will set up a well organized experimental kitchen, workshop venues, presentation desk and other needed facilities creating food, drink and bio hub sharing the knowledge and experience. It is an open platform focusing on experimental and educational so you can join variety of interesting activities ranging from entry friendly &#039;&#039;&#039;tasting events&#039;&#039;&#039; like our famous [https://wiki.sha2017.org/w/Session:Cheese_Rendezvous &amp;quot;Cheese Rendezvous&amp;quot;] or bit more educational and practical &#039;&#039;&#039;workshops&#039;&#039;&#039; like [https://wiki.sha2017.org/w/Session:Kombucha_is_Easy &amp;quot;Kombucha is Easy&amp;quot;], Beef Jerky Marking, to really &#039;&#039;&#039;specific projects&#039;&#039;&#039; like [https://foodhackingbase.org/wiki/Experimental_Incubator &amp;quot;Experimental Incubator Build Up&amp;quot;], [https://wiki.sha2017.org/w/Projects:Probiotic_Drinks_Everywhere Probiotic Drinks Everywhere] et cetera. The schedule will be packed with events, therefore many reasons for you to visit us. For all of this and more we need people who make it happen, who tell others what is it about, spreading the word and of course we need you to contribute also financially. Some of us have more time but less money and for some it is the other way around. It is up to you to consider your particular situation and your preferred form of supporting this project, we appreciate it all, just lets make it happen!&lt;br /&gt;
&lt;br /&gt;
===Donating===&lt;br /&gt;
You can donate in the following ways:&lt;br /&gt;
* &#039;&#039;&#039;Bank transfer&#039;&#039;&#039; to [[User:Algoldor|Algoldor&#039;s bank account]], info added later on, with description &amp;quot;fhb36c3&amp;quot; plus &amp;quot;perk name&amp;quot; if you claim one&lt;br /&gt;
* &#039;&#039;&#039;Bitcoin&#039;&#039;&#039; donation to wallet ???&lt;br /&gt;
* (sorry, no paypal at the moment)&lt;br /&gt;
* pledge to pay the amount at 36c3 in cash (send us email for this pledge!)&lt;br /&gt;
Most of the details above have been used by our group during last years and it worked very well for us!&lt;br /&gt;
&lt;br /&gt;
===Perks===&lt;br /&gt;
&lt;br /&gt;
==== * Access to all (€100)====&lt;br /&gt;
&lt;br /&gt;
Price: &#039;&#039;&#039;€100&#039;&#039;&#039;&lt;br /&gt;
Available: &#039;&#039;&#039;15&#039;&#039;&#039; &lt;br /&gt;
Claimed: &#039;&#039;&#039;0&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
You will be (one of) the guest of honour at any fhb activity at 36c3 - coffee, and every workshop is waiting for you! Of course we will try to somehow fight your hunger but as usually on the congresses, we need to be more inventive. Food offerings may vary but you are welcome for food and to all the tastings. Please sign in advance for the events you are interested in, so we can secure your place. Do not forget to write the perk name when making the contribution.&lt;br /&gt;
&lt;br /&gt;
==== * Hungry hacker (€50)====&lt;br /&gt;
&lt;br /&gt;
Price: &#039;&#039;&#039;€50&#039;&#039;&#039;&lt;br /&gt;
Available: &#039;&#039;&#039;20&#039;&#039;&#039;&lt;br /&gt;
Claimed: &#039;&#039;&#039;0&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
If €100 for everything is too much for you, well go for €50 then. You can visit us any time and enjoy food which we have to offer but as usually the congresses are bit more restrictive. Food offerings may vary but you are welcome for food and to all the tastings. Please sign in advance for the events you are interested in, so we can secure your place. Do not forget write the perk name when making the contribution.&lt;br /&gt;
&lt;br /&gt;
==== * FHB Promo Collection====&lt;br /&gt;
&lt;br /&gt;
Price: &#039;&#039;&#039;€5&#039;&#039;&#039;&lt;br /&gt;
Available: &#039;&#039;&#039;50&#039;&#039;&#039;&lt;br /&gt;
Claimed: &#039;&#039;&#039;0&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
We are going to make some fhb promotion &amp;quot;materials&amp;quot; as usually. By selecting this perk you will reward yourself with nice stickers and maybe other small things, help us to fund it in advance and of course you will support our presence at 36c3 in general. We would be happy if you could pick it up in person or through a friend, but if asked we can send it too. Do not forget write the perk name when making the contribution.&lt;br /&gt;
&lt;br /&gt;
==== * [https://events.ccc.de/congress/2017/wiki/index.php/Projects:Probiotic_Drinks_Everywhere Probiotic Drinks Everywhere] (€10)====&lt;br /&gt;
&lt;br /&gt;
Price: &#039;&#039;&#039;€10&#039;&#039;&#039;&lt;br /&gt;
Available: &#039;&#039;&#039;20&#039;&#039;&#039; &lt;br /&gt;
Claimed: &#039;&#039;&#039;0&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
Five 500 ml well labeled bottles (plastic) of hacker-brewed fermented probiotic soft drinks like non alcoholic ginger beer, mate soda, kombucha, made especially for you to keep you nice and fit enjoying the 36c3 fully! Vegan options are on the list of course. Specialities of this congress should be water kefir quins and curcuma ginger beer (both vegan). Do not forget write the perk name when making the contribution.&lt;br /&gt;
&lt;br /&gt;
==== * Coffee Addict (€15)====&lt;br /&gt;
&lt;br /&gt;
Price: &#039;&#039;&#039;€15&#039;&#039;&#039;&lt;br /&gt;
Available: &#039;&#039;&#039;20&#039;&#039;&#039;&lt;br /&gt;
Claimed: &#039;&#039;&#039;0&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
Come and get your daily caffeine shots! Taste our coffees during the event whenever you feel like we will try to provide variety of utilities to make them so you can pick up your favorite and of course main ingredient of high quality. Do not forget write to the perk name when making the contribution.&lt;br /&gt;
&lt;br /&gt;
==== * [[Cidre_flows_36c3|Cidre Flows]] (€20)====&lt;br /&gt;
&lt;br /&gt;
[[File:Cider_selection_and_snacks_faa2017.jpg|thumb|right|Selection of ciders and condiments]].&lt;br /&gt;
&lt;br /&gt;
Price &#039;&#039;&#039;€20&#039;&#039;&#039;&lt;br /&gt;
Available: &#039;&#039;&#039;7&#039;&#039;&#039;&lt;br /&gt;
Claimed: &#039;&#039;&#039;0&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
You will be welcome to our cider tasting. Note that this year we will be &amp;quot;knocking on the door&amp;quot; of at least semi-professional level both by selection of products and way of conducting the tasting. We will focus on high quality, preferably bio products and of course home made samples which you should bring if you can please! We will have also cidre based or related products like [https://fr.wikipedia.org/wiki/Pommeau_(boisson) pommeau], [https://fr.wikipedia.org/wiki/Chouchen chouchen] (not the mead but cidre fermented with honey), [https://fr.wikipedia.org/wiki/Poir%C3%A9 poiré] et cetera. Please keep in mind that this tasting designed for up to 20 people will cost us between 150-200 eu just in products so if you can support bit extra please do, it is worth of it! We will also have some of the products in extra quantity for you for suggested donation. Please sign in here (list created soon) for the self organized session so we can keep track more easily or send email to [[User:Algoldor|Algoldor]]. Do not forget write the perk name when making the contribution.&lt;br /&gt;
&lt;br /&gt;
==== * [[Fhb_cheese_rendezvous_36c3|Cheese Rendezvous pass]] (€20)====&lt;br /&gt;
&lt;br /&gt;
[[File:Cheese_tasting_overview_ej_1600_sha2017.jpg|thumb|right|FHB cheese rendez-vous, SHA2017.]]&lt;br /&gt;
&lt;br /&gt;
Price: &#039;&#039;&#039;€20&#039;&#039;&#039;&lt;br /&gt;
Available: &#039;&#039;&#039;20&#039;&#039;&#039;&lt;br /&gt;
Claimed: &#039;&#039;&#039;0&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
Food Hacking Base Cheese Rendezvous is one of our top tasting events. We go through 20-30 samples of high quality cheeses and condiments with people who know. There is big interest in this event, this is your chance to get your spot, plus helping us to fund this event which costs us easily €150 in investments in advance. If you are into cheeses and you are coming to 36c3 don&#039;t miss this one and do not forget to bring some interesting samples! The truffle cheese is the unofficial winner of 33c3 and SHA2017 tastings, but [https://fr.wikipedia.org/wiki/Mimolette mimolette], [https://fr.wikipedia.org/wiki/Comt%C3%A9_(fromage) comté], [https://en.wikipedia.org/wiki/Gouda_cheese gouda] (oud) and others are also worth of your attention! Please sign in here (sign form available soon) for the self organized session, so we can keep track more easily. Do not forget write the perk name when making the contribution.&lt;br /&gt;
&lt;br /&gt;
A preliminary list of cheeses can be found here shortly.&lt;br /&gt;
&lt;br /&gt;
==== *[[Whisky_tasting_36c3| Whisky tasting (€20)]]====&lt;br /&gt;
&lt;br /&gt;
[[Image:Classic_caledonia.jpg|thumb|Edradour 12 year old Calediona]]&lt;br /&gt;
&lt;br /&gt;
Price: &#039;&#039;&#039;€20&#039;&#039;&#039;&lt;br /&gt;
Available: &#039;&#039;&#039;19&#039;&#039;&#039;&lt;br /&gt;
Claimed: &#039;&#039;&#039;0&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
At the Food Hacking Base whisky tasting we serve up mostly Scottish rare whiskys, with appropriate snacks. We&#039;ve served haggis, black pudding, Scottish salmon, Scottish cheeses, but also deep fried Mars bars... While this is also a bring-your-own-bottle event, donating €20 now gets you a spot at the table too and allows us to bring a decent selection of bottles. Do not forget write the perk name when making the contribution.&lt;br /&gt;
&lt;br /&gt;
A (growing) list of whiskies [[Whisky_tasting_36c3|can be found here]].&lt;br /&gt;
&lt;br /&gt;
==== * Tempeh Making, Introduction to soy bean fermentation (€20)====&lt;br /&gt;
&lt;br /&gt;
If you are interested in Asian fermentations of soy beans and other legumes turning them into ferments like [https://en.wikipedia.org/wiki/Miso miso], [https://ko.wikipedia.org/wiki/%EC%B2%AD%EA%B5%AD%EC%9E%A5 청국장], [https://en.wikipedia.org/wiki/Natt%C5%8D nattō] or [https://en.wikipedia.org/wiki/Tempeh tempeh] and other, this is a good opening session for you. If you book now by getting this perk you are in, congratulations. If all goes well, ([[User:Algoldor|Algoldor]]), will thanks to your contribution, end up a bit in plus for this event and can support my projects which are of course including fermentations described above and are generally community based. Please sign in here (sign in form available soon) for the self organized session, so we can keep track more easily. Do not forget write the perk name when making the contribution.&lt;br /&gt;
&lt;br /&gt;
Price &#039;&#039;&#039;€20&#039;&#039;&#039;&lt;br /&gt;
Available: &#039;&#039;&#039;7&#039;&#039;&#039;&lt;br /&gt;
Claimed: &#039;&#039;&#039;0&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
==== * Kefir Making ====&lt;br /&gt;
&lt;br /&gt;
If you are into the kefir or yogurts then you should come and learn how to do your own getting some extra tips especially on what else you can use the kefir ferment for - like probiotic beverage making, cheesecakes etc. If you book now by getting this perk you are in and I ([[User:Algoldor|Algoldor]]) have a better chance to get a bit of cash for my projects which are of course including kefir related activities! Please sign in here (sign up form available soon) for the self organized session, so we can keep track more easily. Do not forget write the perk name when making the contribution.&lt;br /&gt;
&lt;br /&gt;
==== * Quite the buzz! (€10)====&lt;br /&gt;
&lt;br /&gt;
If you like bees or simply like honey, you are welcome to the workshop on beekeeping that will explain you everything about hives, queens and flowers. If you choose that perk, you will additionally get a 500g jar of honey to bring home!&lt;br /&gt;
&lt;br /&gt;
Price &#039;&#039;&#039;€10&#039;&#039;&#039;&lt;br /&gt;
Available: &#039;&#039;&#039;10&#039;&#039;&#039;&lt;br /&gt;
Claimed: &#039;&#039;&#039;0&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
[[Category:36c3]]&lt;/div&gt;</summary>
		<author><name>DenkBrettl</name></author>
	</entry>
	<entry>
		<id>https://foodhackingbase.org/index.php?title=User:DenkBrettl&amp;diff=3651</id>
		<title>User:DenkBrettl</title>
		<link rel="alternate" type="text/html" href="https://foodhackingbase.org/index.php?title=User:DenkBrettl&amp;diff=3651"/>
		<updated>2019-12-05T22:36:19Z</updated>

		<summary type="html">&lt;p&gt;DenkBrettl: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;I&#039;m DenkBrettl and you&#039;ll find me at the FHB every now and then. I try to focus on infrastructure (i.e. water, lights, etc.), build up/tear down and fixing technical stuff. &lt;br /&gt;
Fermentation and beverages like Cider, Beer, Rum and a few other things are my food interests.&lt;br /&gt;
&lt;br /&gt;
If you want to reach me, you can do so via denkbrettl (-at-) gmail (-dot-) com.&lt;br /&gt;
&lt;br /&gt;
On 36c3, I&#039;ll do a rum tasting.&lt;/div&gt;</summary>
		<author><name>DenkBrettl</name></author>
	</entry>
	<entry>
		<id>https://foodhackingbase.org/index.php?title=User:DenkBrettl&amp;diff=3650</id>
		<title>User:DenkBrettl</title>
		<link rel="alternate" type="text/html" href="https://foodhackingbase.org/index.php?title=User:DenkBrettl&amp;diff=3650"/>
		<updated>2019-12-05T22:34:56Z</updated>

		<summary type="html">&lt;p&gt;DenkBrettl: Created page with &amp;quot;I&amp;#039;m DenkBrettl and you&amp;#039;ll find me at the FHB every now and then. I try to focus on infrastructure/building/fixing stuff. I&amp;#039;m interested in fermentation and beverages like Cide...&amp;quot;&lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;I&#039;m DenkBrettl and you&#039;ll find me at the FHB every now and then. I try to focus on infrastructure/building/fixing stuff. I&#039;m interested in fermentation and beverages like Cider, Beer, Rum and a few other things.&lt;br /&gt;
On 36c3, I&#039;ll do a rum tasting and help with build up and tear down.&lt;br /&gt;
If you want to reach me, you can do so via denkbrettl (-at-) gmail (-dot-) com.&lt;/div&gt;</summary>
		<author><name>DenkBrettl</name></author>
	</entry>
	<entry>
		<id>https://foodhackingbase.org/index.php?title=Fhb36c3temporary&amp;diff=3579</id>
		<title>Fhb36c3temporary</title>
		<link rel="alternate" type="text/html" href="https://foodhackingbase.org/index.php?title=Fhb36c3temporary&amp;diff=3579"/>
		<updated>2019-11-24T21:12:10Z</updated>

		<summary type="html">&lt;p&gt;DenkBrettl: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;List of arrivals and more.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
==Arrivals==&lt;br /&gt;
&lt;br /&gt;
{|class=&amp;quot;wikitable sortable&amp;quot;&lt;br /&gt;
&lt;br /&gt;
!User name&lt;br /&gt;
!Arrival time&lt;br /&gt;
!Departure&lt;br /&gt;
!Travels from&lt;br /&gt;
|-&lt;br /&gt;
|[[User:Algoldor|Algoldor]]&lt;br /&gt;
|21/12/2018&lt;br /&gt;
|31/12/2018&lt;br /&gt;
|Cherbourg, Normandie, France&lt;br /&gt;
|-&lt;br /&gt;
|[[User:DenkBrettl|DenkBrettl]]&lt;br /&gt;
|26/12/2018&lt;br /&gt;
|31/12/2018&lt;br /&gt;
|Chemnitz, Sachsen, Germany&lt;br /&gt;
|-&lt;br /&gt;
|&lt;br /&gt;
|&lt;br /&gt;
|&lt;br /&gt;
|-&lt;br /&gt;
|}&lt;/div&gt;</summary>
		<author><name>DenkBrettl</name></author>
	</entry>
	<entry>
		<id>https://foodhackingbase.org/index.php?title=FHB36c3Workshops&amp;diff=3564</id>
		<title>FHB36c3Workshops</title>
		<link rel="alternate" type="text/html" href="https://foodhackingbase.org/index.php?title=FHB36c3Workshops&amp;diff=3564"/>
		<updated>2019-11-24T20:10:42Z</updated>

		<summary type="html">&lt;p&gt;DenkBrettl: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;[[Fhb_36c3|&amp;lt;&amp;lt;&amp;lt;Back to the main page&amp;gt;&amp;gt;&amp;gt;]]&lt;br /&gt;
&lt;br /&gt;
Workshops are our main activity. We do our best to serve as an open platform for the general public to both profit by learning more as participants but also to share your experiences as workshop organizers. We do not really have some special rules but rather a set of &amp;quot;worked for us (or not)&amp;quot; guidelines. If you are interested, especially in giving a workshop, please do check them out.&lt;br /&gt;
&lt;br /&gt;
===Workshop organizers===&lt;br /&gt;
During the years we are trying to help people to make workshops happen. The idea is to coordinate with you, workshop organizer, so you can share what you would like to do with the community. We share the community which already know about us so it is more easy to diffuse your project and we provide the place and the general equipment. We ask to coordinate in advance with us so we can find out if the project fits in our activities, proper time slot, specific needs to make it happen concerning equipment and ingredients and it&#039;s financial requirements. So far the person giving the workshop either pays for the workshop costs and if in plus shares some resources with the FHB (generally suggested amount is 30% or more if she/he is OK with it) and if in minus the FHB covers up the minus, however previous discussion is important. Second option is that the FHB provides the resources for the workshop and again we share the profit or the FHB covers the minus. If you can, please try to coordinate with us in advance by writing to our [[How_to_get_in_touch|mailing list, IRC]] or contact anyone from the FHB group who is involved with the event, like [[User:Algoldor|Algoldor]] etc. It is important to mention that so far our workshops are mostly &#039;&#039;&#039;donation at your will no one turned away for lack of funds&#039;&#039;&#039; based. For some events we have some places, like 30% booked for suggested donation as our [[Crowdsourcing_fhb36c3|crowdsourcing campaign]] perks, we have been experimenting lately also with keeping around 30% places open for walk ins. Important to keep in mind are both &amp;quot;access to all&amp;quot; perk holders who are welcome to any of our events but politely asked to book themselves in advance, generally between 10-20 people in total.&lt;br /&gt;
&lt;br /&gt;
===Participants===&lt;br /&gt;
If you like to participate in our workshops, we recommend you to keep an eye on &amp;quot;The List of FHB Events&amp;quot; at the main page or check the main 36c3 event program. For most of the workshops you can sign up in advance, coming fifteen minutes earlier is a great idea. Helping with workshop set up and clean up afterwards is very appreciated! The majority of the workshops are based on &#039;&#039;&#039;donation at your will no one turned away for lack of funds&#039;&#039;&#039; and the profit which is made is shared between the workshop organizer and the FHB on a case by case basis. We also ask during the workshops if you are OK to share your nick name or name with us and contact like email so we can get in touch with you when promoting next event for example, it is like twice per year or so. We respect the CCC photo policy so we ask before we take photos if you are OK with that or not. Should the person taking photos forget this, please remind them!&lt;br /&gt;
&lt;br /&gt;
=== Workshop Venues ===&lt;br /&gt;
We have usually two workshop venues at bigger events - &#039;&#039;&#039;Workshop Venue I.&#039;&#039;&#039;, which is for 10-15 people and is more for hands on workshops and &#039;&#039;&#039;Workshop Venue II.&#039;&#039;&#039; which is bigger holding up to 25 people or so, dedicated especially for tasting events.&lt;/div&gt;</summary>
		<author><name>DenkBrettl</name></author>
	</entry>
	<entry>
		<id>https://foodhackingbase.org/index.php?title=Fhb_section_36c3&amp;diff=3562</id>
		<title>Fhb section 36c3</title>
		<link rel="alternate" type="text/html" href="https://foodhackingbase.org/index.php?title=Fhb_section_36c3&amp;diff=3562"/>
		<updated>2019-11-24T20:01:25Z</updated>

		<summary type="html">&lt;p&gt;DenkBrettl: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;[[Fhb_36c3|&amp;lt;&amp;lt;&amp;lt;Back to the main page&amp;gt;&amp;gt;&amp;gt;]]&lt;br /&gt;
&lt;br /&gt;
Like at previous events, we plan to have an experimental kitchen, two workshop venues, a presentation area, a computer corner and a FHB group hang-out place. &lt;br /&gt;
&lt;br /&gt;
* &#039;&#039;&#039;Experimental Kitchen&#039;&#039;&#039; - Dedicated to experimenting and in a limited way also feeding the FHB crowd, plus providing interesting samples for the presentation area. It should be bookable during times of preparations of nutrition for the group, otherwise open to the random activities. Ingredients are free for use, donations at your will are very welcome! If used, it needs to be cleaned properly afterwards no matter in which shape you found it before - thank you :-)&lt;br /&gt;
&lt;br /&gt;
* &#039;&#039;&#039;Workshop Venue I.&#039;&#039;&#039; - Smaller workshop venue located closer to the experimental kitchen, suitable for 10-15 people devoted to hands on action. It&#039;s designed for more hands on workshops and activities. Coordination with kitchen, especially for more demanding events, is highly recommended. Again, coming around 30 min in advance if you are a workshop coordinator and 15 minutes if you are a participant is appreciated. Donations at your will, some profit going towards the FHB project would be lovely. Coordinating the booking in advance is a very good idea. Once you&#039;re finished, preferably on time, please hand back the workshop venue in a clean and well organized state.&lt;br /&gt;
&lt;br /&gt;
* &#039;&#039;&#039;Workshop Venue II.&#039;&#039;&#039; - This is the larger workshop venue which should be homey for up to 25 people per event. It&#039;s main aims are hosting tasting events and possibly demonstration workshops which do not need special access to the kitchen. It should be booked after coordinating with the FHB group for your activity, if no booking is done on time plan, you can use it, just make sure it is really free for use. Donations at your will with some profit going to FHB are welcome. If you are a workshop organizer please come at least around 30 min before your event start time so we can be prepared. Participants should arrive around ten to fifteen minutes before the workshop starts, at least partial booking in advance is recommended. Keeping some spots for walk-ins is desired. The workshop venue needs to be cleaned properly after the event and handed back on time, if possible 30 min before the next workshop starts.   &lt;br /&gt;
&lt;br /&gt;
* &#039;&#039;&#039;FHB group relaxation corner&#039;&#039;&#039; - We need to dedicate a spot which is a bit out of the way for our own relaxation. This should really be a &amp;quot;let me cool down and don&#039;t ask me stuff please&amp;quot; place, however people involved more with the project should be expecting some disturbances by other people coordinating.&lt;br /&gt;
&lt;br /&gt;
* &#039;&#039;&#039;FHB Presentation Desk&#039;&#039;&#039; - Here we need to present ourselves to the crowd promoting the FHB project, making people aware of our events and general activities and yes also hoping to collect some donations for future projects. Preparing in advance both what we would like to present and who is going to be presenting it, plus coordination with the experimental kitchen is very important if it shall to go well.&lt;br /&gt;
&lt;br /&gt;
* &#039;&#039;&#039;FHB computer corner&#039;&#039;&#039; - Linux based terminal connected to 24/7 reliable cable based Internet connection and FHB printer are the two most important requirements.&lt;/div&gt;</summary>
		<author><name>DenkBrettl</name></author>
	</entry>
</feed>