Food Hacking Base - User contributions [en]

39C3 Whisky Tasting

2026-01-01T15:15:18Z

Ikmaak: Taste pairing

[[FHB@39C3|<<<Back to fhb at 39C3 main page>>>]]

We provide a number of interesting whiskeys to show you the wide range of things the world calls whiskey, and give you some insight in what makes it get its characteristic tastes.
You are invited to bring your own bottle to this event to make it even more insane. If you let us know in advance, we'll add them to this list.

[[User:Ikmaak|Ikmaak]] and abo are the organizers of this event.

Signing list is available on foodhacking base
Here is a list of most of the whiskeys we tasted, but not in the actual order. Need sleep before improving the page :)

{| class="wikitable"
|+
!Tasting Order
!Brand
!Age
!Percentage
!Region
!Comments
!Link
!Brought by
|-
|1
|Benriach The Original Ten
|10Y
|43.0%
|Speyside
|
|
|abo
|-
|
|Signatory 'North British 2009'
|15Y
|57,1%
|Lowlands
|Single grain, 3 first fill Barrels
|
|[[User:Ikmaak|Ikmaak]]
|-
|
|Wagging Finger 2de Editie
|4Y
|50.3%
|Netherlands
|Bottle 81/232 Single Malt, Single Cask
|[[https://www.waggingfinger.com|Distillers Page]]
|[[User:Ikmaak|Ikmaak]]
|-
|
|Highland Park 12Y
|12Y
|40.0%
|Highland
|Smoky, Peaty, Spicy
|[[https://www.highlandparkwhisky.com/en/products/12-year-old-single-malt-whisky|Distillers Bottling Page]]
|[[User:Ikmaak|Ikmaak]]
|-
|
|Deveron Madeira Cask Ed.2
|12Y
|40.0%
|Highlands
|Single Malt, Madeira Cask
|
|[[User:Ikmaak|Ikmaak]]
|-
|
|Old Pulteney 12Y
|12Y
|40.0%
|Islay
|Single Malt, American Oak
|
|[[User:Ikmaak|Ikmaak]]
|-
|
|Murray McDavid Dailuaine Quarter Cask
|NA
|45.5%
|Speyside
|Single Malt Bourbon Finish
|
|[[User:Ikmaak|Ikmaak]]
|-
|
|The Irishman
|NA
|46.0%
|Ireland
|Chateauneuf-du-Pape Barrels / With Kilkenny Whiskey Guild
|
|[[User:Ikmaak|Ikmaak]]
|-
|
|Scotch Malt Whisky Society "4.351 diet viking"
|11Y
|62.8%
|Highland
|
|
|abo
|-
|
|Scotch Malt Whisky Society "66.177 Gummidge vs pugwash"
|14Y
|59.6%
|Highland
|
|
|abo
|-
|
|Scotch Malt Whisky Society "16.41 cosy contentment"
|9Y
|61.4%
|Highland
|
|
|abo
|-
|
|Gerhard der Grosse (Miltonduff)
|13Y
|??.?%
|Speyside
|Taste pairing with dark chocolate
|
|abo
|-
|
|Thy BØG Danish Single Malt
|NA
|50.0%
|Denmark
|Taste pairing with cured ham
|
|abo
|-
|
|'Lagg' Corriecravie Ed
|NA
|55.0%
|Islay
|Peaty
|[[https://www.laggwhisky.com/our-whiskies/114-lagg-single-malt-corriecravie-edition|Distillers Bottling Page]]
|[[User:Ikmaak|Ikmaak]]
|-
|
|Laphroaigh Quarter Cask
|NA
|48.0%
|Islay
|Single Malt. Mossy, Peaty
|[[https://www.laphroaig.com/whiskies/laphroaig-quarter-cask-single-malt-scotch-whisky|Distillers Bottling Page]]
|[[User:Ikmaak|Ikmaak]]
|-

[[Category:Whisky Tasting]]

39C3 Whisky Tasting

2026-01-01T15:09:57Z

Ikmaak: small improvements

[[FHB@39C3|<<<Back to fhb at 39C3 main page>>>]]

We provide a number of interesting whiskeys to show you the wide range of things the world calls whiskey, and give you some insight in what makes it get its characteristic tastes.
You are invited to bring your own bottle to this event to make it even more insane. If you let us know in advance, we'll add them to this list.

[[User:Ikmaak|Ikmaak]] and abo are the organizers of this event.

Signing list is available on foodhacking base
Here is a list of most of the whiskeys we tasted, but not in the actual order. Need sleep before improving the page :)

{| class="wikitable"
|+
!Tasting Order
!Brand
!Age
!Percentage
!Region
!Comments
!Link
!Brought by
|-
|1
|Benriach The Original Ten
|10Y
|43.0%
|Speyside
|
|
|abo
|-
|
|Signatory 'North British 2009'
|15Y
|57,1%
|Lowlands
|Single grain, 3 first fill Barrels
|
|[[User:Ikmaak|Ikmaak]]
|-
|
|Wagging Finger 2de Editie
|4Y
|50.3%
|Netherlands
|Bottle 81/232 Single Malt, Single Cask
|[[https://www.waggingfinger.com|Distillers Page]]
|[[User:Ikmaak|Ikmaak]]
|-
|
|Highland Park 12Y
|12Y
|40.0%
|Highland
|Smoky, Peaty, Spicy
|[[https://www.highlandparkwhisky.com/en/products/12-year-old-single-malt-whisky|Distillers Bottling Page]]
|[[User:Ikmaak|Ikmaak]]
|-
|
|Deveron Madeira Cask Ed.2
|12Y
|40.0%
|Highlands
|Single Malt, Madeira Cask
|
|[[User:Ikmaak|Ikmaak]]
|-
|
|Old Pulteney 12Y
|12Y
|40.0%
|Islay
|Single Malt, American Oak
|
|[[User:Ikmaak|Ikmaak]]
|-
|
|Murray McDavid Dailuaine Quarter Cask
|NA
|45.5%
|Speyside
|Single Malt Bourbon Finish
|
|[[User:Ikmaak|Ikmaak]]
|-
|
|The Irishman
|NA
|46.0%
|Ireland
|Chateauneuf-du-Pape Barrels / With Kilkenny Whiskey Guild
|
|[[User:Ikmaak|Ikmaak]]
|-
|
|Scotch Malt Whisky Society "4.351 diet viking"
|11Y
|62.8%
|Highland
|
|
|abo
|-
|
|Scotch Malt Whisky Society "66.177 Gummidge vs pugwash"
|14Y
|59.6%
|Highland
|
|
|abo
|-
|
|Scotch Malt Whisky Society "16.41 cosy contentment"
|9Y
|61.4%
|Highland
|
|
|abo
|-
|
|Gerhard der Grosse (Miltonduff)
|13Y
|??.?%
|Speyside
|
|
|abo
|-
|
|Thy BØG Danish Single Malt
|NA
|50.0%
|Denmark
|
|
|abo
|-
|
|'Lagg' Corriecravie Ed
|NA
|55.0%
|Islay
|Peaty
|[[https://www.laggwhisky.com/our-whiskies/114-lagg-single-malt-corriecravie-edition|Distillers Bottling Page]]
|[[User:Ikmaak|Ikmaak]]
|-
|
|Laphroaigh Quarter Cask
|NA
|48.0%
|Islay
|Single Malt. Mossy, Peaty
|[[https://www.laphroaig.com/whiskies/laphroaig-quarter-cask-single-malt-scotch-whisky|Distillers Bottling Page]]
|[[User:Ikmaak|Ikmaak]]
|-

[[Category:Whisky Tasting]]

39C3 Whisky Tasting

2025-12-31T00:36:11Z

Ikmaak: added some whiskeys

[[FHB@39C3|<<<Back to fhb at 39C3 main page>>>]]

We provide a number of interesting whiskeys to show you the wide range of things the world calls whiskey, and give you some insight in what makes it get its characteristic tastes.
You are invited to bring your own bottle to this event to make it even more insane. If you let us know in advance, we'll add them to this list.

[[User:Ikmaak|Ikmaak]] and abo are the organizers of this event.

Signing list is available on foodhacking base
Here is a list of most of the whiskeys we tasted, but not in the actual order. Need sleep before improving the page :)

{| class="wikitable"
|+
!Tasting Order
!Brand
!Age
!Percentage
!Region
!Comments
!Link
!Brought by
|-
|1
|Signatory 'North British 2009'
|15Y
|57,1%
|Lowlands
|Single grain, 3 first fill Barrels
|
|[[User:Ikmaak|Ikmaak]]
|-
|2
|Wagging Finger 2de Editie
|4Y
|50.3%
|Netherlands
|Bottle 81/232 Single Malt, Single Cask
|[[https://www.waggingfinger.com|Distillers Page]]
|[[User:Ikmaak|Ikmaak]]
|-
|3
|Highland Park 12Y
|12Y
|40.0%
|Highland
|Smoky, Peaty, Spicy
|[[https://www.highlandparkwhisky.com/en/products/12-year-old-single-malt-whisky|Distillers Bottling Page]]
|[[User:Ikmaak|Ikmaak]]
|-
|4
|Laphroaigh Quarter Cask
|NA
|48.0%
|Islay
|Single Malt. Mossy, Peaty
|[[https://www.laphroaig.com/whiskies/laphroaig-quarter-cask-single-malt-scotch-whisky|Distillers Bottling Page]]
|[[User:Ikmaak|Ikmaak]]
|-
|5
|'Lagg' Corriecravie Ed
|NA
|55.0%
|Islay
|Peaty
|[[https://www.laggwhisky.com/our-whiskies/114-lagg-single-malt-corriecravie-edition|Distillers Bottling Page]]
|[[User:Ikmaak|Ikmaak]]
|-
|6
|Deveron Madeira Cask Ed.2
|12Y
|40.0%
|Highlands
|Single Malt, Madeira Cask
|
|[[User:Ikmaak|Ikmaak]]
|-
|7
|Old Pulteney 12Y
|12Y
|40.0%
|Islay
|Single Malt, American Oak
|
|[[User:Ikmaak|Ikmaak]]
|-
|8
|Murray McDavid Dailuaine Quarter Cask
|NA
|45.5%
|Speyside
|Single Malt Bourbon Finish
|
|[[User:Ikmaak|Ikmaak]]
|-
|9
|The Irishman
|NA
|46.0%
|Ireland
|Chateauneuf-du-Pape Barrels / With Kilkenny Whiskey Guild
|
|[[User:Ikmaak|Ikmaak]]
|-
|10
|Scotch Malt Whisky Society "4.351 diet viking"
|11Y
|62.8%
|Highland
|
|
|abo
|-
|11
|Scotch Malt Whisky Society "66.177 Gummidge vs pugwash"
|14Y
|59.6%
|Highland
|
|
|abo
|-
|12
|Scotch Malt Whisky Society "16.41 cosy contentment"
|9Y
|61.4%
|Highland
|
|
|abo
|-
|13
|Benriach The Original Ten
|10Y
|43.0%
|Speyside
|
|
|abo
|-
|14
|Gerhard der Grosse (Miltonduff)
|13Y
|??.?%
|Speyside
|
|
|abo
|-
|15
|Thy BØG Danish Single Malt
|NA
|50.0%
|Denmark
|
|
|abo
|-

[[Category:Whisky Tasting]]

FHB@39C3/Cheese Rendezvous

2025-12-25T16:25:15Z

Ikmaak: weights

[[File:Cheese_tasting_30c3_together.jpg|thumb|Cheese rendez-vous at 30c3]]

[[Fhb_39c3|<<<Back to fhb at 39c3 main page>>>]]



Each cheese tasting 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 this one (like three times overbooked). 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'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). Still please sign in in advance! FHB will be getting some 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 lasting for about two hours or bit over.

This event is based on '''donation at your will no one turned away for lack of funds'''.

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!

'''List of possible candidates'''

Please fill out the table as complete as you can, as it can help people with allergies.
{| class="wikitable sortable"
!Cheese Name
!Amount
!Country of origin
!Type
!Consistency
!Age
!Milk
!Fat
!Price/kg
!User
!Notes
|-
|Mountain Cheese medium
|350g
|Germany
|Mountain Cheese
|Hard
|6mo
|Cow
|
|36,00
|vrs
|
|-
|Tomme du Pays
|250g
|France (Auvergne)
|Tomme
|Medium
|
|Cow
|
|38,00
|vrs
|
|-
|Smoked Emmentaler
|230g
|Austria?
|Emmentaler
|Hard
|
|Cow
|
|40,00
|vrs
|
|-
|Woipertinger
|200g
|Germany
|Blue Cheese
|Soft
|
|Sheep+Goat
|
|50,00
|vrs
|
|-
|Golden Gel
|190g
|Austria
|Blue Cheese
|Soft
|
|Cow
|
|60,00
|vrs
|coated in grape pomace
|-
|Toblacher Stangenkäse
|250g
|Austria
|Mountain Cheese
|Medium
|
|Cow
|
|40,00
|vrs
|
|-
|Tilsiter with herbs
|300g
|
|Mountain Cheese
|Medium
|
|Cow
|
|35,00
|vrs
|
|-
|Tiroler Graukäse
|200g
|Austria
|Whey Cheese
|gummy
|
|Cow
|
|30,00
|vrs
|
|-
|Mimolette
|150g
|France
|Mimolette
|very hard
|1-2y
|Cow
|
|?
|vrs
|
|-
|Gudbrandsdalsost
|500g
|Norway
|Brunost
|soft
|
|Goat+Cow
|
|12,00
|koniiiik
|caramelized whey + cream cheese
|-
|Danablu
|300g
|Denmark
|Blue Cheese
|soft
|
|Cow
|
|18,50
|koniiiik
|
|-
|Västerbottensost
|450g
|Sweden
|
|hard
|14mo
|Cow
|
|23,00
|koniiiik
|
|-
|Biskop Brännvin
|680g
|Sweden
|
|hard
|12mo
|Cow
|
|13,00
|koniiiik
|flavored with spirit
|-
|Präst
|675g
|Sweden
|
|hard
|12mo
|Cow
|
|18,50
|koniiiik
|
|-
|Gouda Belegen
|300g
|Nederland
|Gouda
|Hard
|8mo
|Cow
|
|17,50
|[[User:Ikmaak|Ikmaak]]
|
|-
|Oud Maastricht
|400g
|Nederland
|Gouda
|Hard
|16mo
|Cow
|
|24,00
|[[User:Ikmaak|Ikmaak]]
|
|-
|Noord Hollands Oud
|230g
|Nederland
|Gouda
|Hard
|36mo
|Cow
|
|24,00
|[[User:Ikmaak|Ikmaak]]
|
|-
|Camenbert Bertrand
|250g
|France
|Camenbert
|Soft
|
|Cow
|
|24,00
|[[User:Ikmaak|Ikmaak]]
|-
|Geulhemmer Grottenkaas
|385g
|Nederland
|
|Medium
|2-3mo
|Cow
|
|22,50
|[[User:Ikmaak|Ikmaak]]
|
|-
|Noord Hollands Geit Belegen
|300g
|Nederland
|
|Hard
|6mo
|Goat
|
|18,00
|[[User:Ikmaak|Ikmaak]]
|-
|Noord Hollands Geit Oud
|300g
|Nederland
|
|Hard
|17mo
|Goat
|
|22,00
|[[User:Ikmaak|Ikmaak]]
|
|-
|Blue cheese with cherries
|350g
|France
|Blue Cheese
|Soft
|
|Cow
|
|50,00
|[[User:Ikmaak|Ikmaak]]
|
|-
|Mountain Sheep
|350g
|Nederland
|
|Medium
|
|Sheep
|
|29,00
|[[User:Ikmaak|Ikmaak]]
|
|-
|Manchego Truffle
|300g
|Spain
|Manchego
|Hard
|5mo
|Cow
|
|42,00
|[[User:Ikmaak|Ikmaak]]
|-
|Truffle Pecorino
|430g
|Italy
|Pecorino
|Medium
|16mo
|Cow
|
|52,00
|[[User:Ikmaak|Ikmaak]]
|
|-
|}

[[Category:Cheese Tasting]]

FHB@39C3/Cheese Rendezvous

2025-12-25T16:22:28Z

Ikmaak: Ikmaak cheese added

[[File:Cheese_tasting_30c3_together.jpg|thumb|Cheese rendez-vous at 30c3]]

[[Fhb_39c3|<<<Back to fhb at 39c3 main page>>>]]



Each cheese tasting 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 this one (like three times overbooked). 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'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). Still please sign in in advance! FHB will be getting some 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 lasting for about two hours or bit over.

This event is based on '''donation at your will no one turned away for lack of funds'''.

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!

'''List of possible candidates'''

Please fill out the table as complete as you can, as it can help people with allergies.
{| class="wikitable sortable"
!Cheese Name
!Amount
!Country of origin
!Type
!Consistency
!Age
!Milk
!Fat
!Price/kg
!User
!Notes
|-
|Mountain Cheese medium
|350g
|Germany
|Mountain Cheese
|Hard
|6mo
|Cow
|
|36,00
|vrs
|
|-
|Tomme du Pays
|250g
|France (Auvergne)
|Tomme
|Medium
|
|Cow
|
|38,00
|vrs
|
|-
|Smoked Emmentaler
|230g
|Austria?
|Emmentaler
|Hard
|
|Cow
|
|40,00
|vrs
|
|-
|Woipertinger
|200g
|Germany
|Blue Cheese
|Soft
|
|Sheep+Goat
|
|50,00
|vrs
|
|-
|Golden Gel
|190g
|Austria
|Blue Cheese
|Soft
|
|Cow
|
|60,00
|vrs
|coated in grape pomace
|-
|Toblacher Stangenkäse
|250g
|Austria
|Mountain Cheese
|Medium
|
|Cow
|
|40,00
|vrs
|
|-
|Tilsiter with herbs
|300g
|
|Mountain Cheese
|Medium
|
|Cow
|
|35,00
|vrs
|
|-
|Tiroler Graukäse
|200g
|Austria
|Whey Cheese
|gummy
|
|Cow
|
|30,00
|vrs
|
|-
|Mimolette
|150g
|France
|Mimolette
|very hard
|1-2y
|Cow
|
|?
|vrs
|
|-
|Gudbrandsdalsost
|500g
|Norway
|Brunost
|soft
|
|Goat+Cow
|
|12,00
|koniiiik
|caramelized whey + cream cheese
|-
|Danablu
|300g
|Denmark
|Blue Cheese
|soft
|
|Cow
|
|18,50
|koniiiik
|
|-
|Västerbottensost
|450g
|Sweden
|
|hard
|14mo
|Cow
|
|23,00
|koniiiik
|
|-
|Biskop Brännvin
|680g
|Sweden
|
|hard
|12mo
|Cow
|
|13,00
|koniiiik
|flavored with spirit
|-
|Präst
|675g
|Sweden
|
|hard
|12mo
|Cow
|
|18,50
|koniiiik
|
|-
|Gouda Belegen
|300g
|Nederland
|Gouda
|Hard
|8mo
|Cow
|
|17,50
|[[User:Ikmaak|Ikmaak]]
|
|-
|Oud Maastricht
|400g
|Nederland
|Gouda
|Hard
|16mo
|Cow
|
|24,00
|[[User:Ikmaak|Ikmaak]]
|
|-
|Noord Hollands Oud
|230g
|Nederland
|Gouda
|Hard
|36mo
|Cow
|
|24,00
|[[User:Ikmaak|Ikmaak]]
|
|-
|Camenbert Bertrand
|250g
|France
|Camenbert
|Soft
|
|Cow
|
|24,00
|[[User:Ikmaak|Ikmaak]]
|-
|Geulhemmer Grottenkaas
|300g
|Nederland
|
|Medium
|2-3mo
|Cow
|
|22,50
|[[User:Ikmaak|Ikmaak]]
|
|-
|Noord Hollands Geit Belegen
|300g
|Nederland
|
|Hard
|6mo
|Goat
|
|18,00
|[[User:Ikmaak|Ikmaak]]
|-
|Noord Hollands Geit Oud
|300g
|Nederland
|
|Hard
|17mo
|Goat
|
|22,00
|[[User:Ikmaak|Ikmaak]]
|
|-
|Blue cheese with cherries
|300g
|France
|Blue Cheese
|Soft
|
|Cow
|
|50,00
|[[User:Ikmaak|Ikmaak]]
|
|-
|Mountain Sheep
|200g
|Nederland
|
|Medium
|
|Sheep
|
|29,00
|[[User:Ikmaak|Ikmaak]]
|
|-
|Manchego Truffle
|300g
|Spain
|Manchego
|Hard
|5mo
|Cow
|
|42,00
|[[User:Ikmaak|Ikmaak]]
|-
|Truffle Pecorino
|430g
|Italy
|Pecorino
|Medium
|16mo
|Cow
|
|52,00
|[[User:Ikmaak|Ikmaak]]
|
|-
|}

[[Category:Cheese Tasting]]

39C3 Whisky Tasting

2025-12-20T20:39:42Z

Ikmaak:

39C3 Whisky Tasting

2025-12-20T19:39:51Z

Ikmaak:

39C3 Whisky Tasting

2025-12-20T18:50:49Z

Ikmaak: backlink fix

39C3 Whisky Tasting

2025-12-20T18:48:08Z

Ikmaak: basic page

[[Fhb_38c3|<<<Back to fhb at 38C3 main page>>>]]

We provide a number of interesting whiskeys to show you the wide range of things the world calls whiskey, and give you some insight in what makes it get its characteristic tastes.
You are invited to bring your own bottle to this event to make it even more insane. If you let us know in advance, we'll add them to this list.

[[User:Ikmaak|Ikmaak]] and A are the organizers of this event.

{| class="wikitable"
|+
!Tasting Order
!Brand
!Age
!Percentage
!Region
!Comments
!Brought by
|-
|1
|Test bottle
|12Y
|42.0%
|Testonic Plate
|Vibrant
|fhb
|-

[[Category:Whisky Tasting]]

FHB@WHY2025

2025-01-16T12:09:58Z

Ikmaak: Undo revision 5379

[[Main_Page|<<<Back to the main page>>>]]

[[File:Mch_2022_sunset_1600_faa072022.jpg|thumb|right|Good camping times, mch 2022.]]
[[File:Fruit_press_1600_sha2017.jpg|thumb|right|Fruit press, sha2017.]]
[[File:Fhb_35c3_whisky_tasting_group.jpg|thumb|right|Whisky tasting at 35c3.]]
[[Image:Cider_veranda_close_up_js21062023.jpeg|thumb|right|Cooling during the summer is important, Cider Flows are must!]]
[[Image:1200px-Cidre_a_destiller_1600_js052022.jpg|thumb|right|If you are into the fermentation so are we! (fermenting cider)]]

This page is dedicated to Food Hacking Base (FHB) presence at '''WHY 2025''' in Alkmaar, the Netherlands, 8-12 August 2025.

===[[FHB@WHY2025/Crowdsourcing|Crowdsourcing Campaign]]===

Please have a look and support [[FHB@WHY2025/Crowdsourcing|our crowdfunding campaign]]!

===Location/Contact===
The location of our village has not been set yet so we will have to wait for the info which will be shared here later on.

You can call us on our dect phone, FHB0 (8340). We might be busy during the event, but you can also try our [[How to get in touch | normal channels]].

===Goals===
'Meeting each other in the real world', a noble goal isn't? We got bit of "buzz" at the CCC summer camp 2023 but bit more would be lovely From the material point of view we would like to set up our experimental kitchen and two workshop venues, space may be bit limited this time. We will run workshops, experimental projects and be functioning again as a food, drink and bio related hub for community. Ending around 1000€ in plus would be nice so we are kind of ready for the next event which ever it may be.

===Guidelines===
Over the years “be excellent to each other” is our motto, lets stick to it! Being thoughtful and sensitive towards follow beings around you is important to us, keep them safe from your experimental frenzy and give them your ear when needed. It is a long ride through the life, many experiences therefore to gain and "swarms" of mistakes on the way. Keeping in mind that it is the community which matters and you are it's part is important, be happy :-).

===[[FHB@WHY2025/Departments|FHB Departments]]===
We will build and run FHB '''experimental kitchen''' and at least one but rather two '''workshop venues'''. There will be of course the support infrastructure like dish washing area, resting corner, dining area, FHB (and other) projects presentation desk etc.

===[[FHB@WHY2025/Workshops|Workshops]]===
Organizing and running food, drink and bio related "workshops" is most likely our main activity and what we share with the community. You are welcome to join either submitted or spontaneous workshops or you can give some, for more information please check this section.

===[[FHB@WHY2025/Projects|FHB Projects]]===
If you have a special project which you would like to run at/from FHB please let us know! By project we mean something what is happening few to several times during the congress, could be presentations, workshops, tastings, example is for example [[ccccamp_pde| Probiotic Drinks Everywhere project]].

===[[FHB@WHY2025/Budget|FHB Budget]]===
This project is funded independently, majority of it being donated by FHB "members" or supporters through our [[FHB@WHY2025/Crowdsourcing|Crowdsourcing Campaign]]. We aim to collect 1500€ before the event starts, the total running budget should be within 3500€, for more info check this section. Please do remember our motto "everybody welcome, no one turned away for lack of funds". Donations are much appreciated but voluntary!

===[[FHB@WHY2025/Inventory|FHB Gear, Tools and Ingredients]]===
In this section you can find the info about what the FHB equipment is going to be and importantly also the [[FHB_Wish List| Wish List]] of what we would like to have but we are missing (like a high quality blender, multiple induction stove etc.).

===List of FHB Events and Workshops===
Daily schedule

{|class="wikitable sortable"

!Day
!Starting time
!Event name
!Event type
!Duration
!Max number of participants
!Place
!Venue
!Funding
!Coordinator
|-
|Day 1
|14:00
|[[FHB@WHY2025/Kefir_Making|Kefir Making]]
|hands on workshop
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Algoldor|Algoldor]]
|-
|Day 1
|18:00
|[[FHB@WHY2025/Cheese_Rendezvous|FHB Cheese Rendezvous]]
|tasting event
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|to be decided
|-
|}

===[[FHB@WHY2025/Memories|Memories of the event]]===

Here you can find reflections about the event afterwards. Please add yours!
[[Category: WHY2025]]

FHB@WHY2025

2025-01-16T12:06:19Z

Ikmaak: fix link

[[Main_Page|<<<Back to the main page>>>]]

[[File:Mch_2022_sunset_1600_faa072022.jpg|thumb|right|Good camping times, mch 2022.]]
[[File:Fruit_press_1600_sha2017.jpg|thumb|right|Fruit press, sha2017.]]
[[File:Fhb_35c3_whisky_tasting_group.jpg|thumb|right|Whisky tasting at 35c3.]]
[[Image:Cider_veranda_close_up_js21062023.jpeg|thumb|right|Cooling during the summer is important, Cider Flows are must!]]
[[Image:1200px-Cidre_a_destiller_1600_js052022.jpg|thumb|right|If you are into the fermentation so are we! (fermenting cider)]]

This page is dedicated to Food Hacking Base (FHB) presence at '''WHY 2025''' in Alkmaar, the Netherlands, 8-12 August 2025.

===[[FHB@WHY2025/Crowdsourcing|Crowdsourcing Campaign]]===

Please have a look and support [[FHB@WHY2025/Crowdsourcing|our crowdfunding campaign]]!

===Location/Contact===
The location of our village has not been set yet so we will have to wait for the info which will be shared here later on.

You can call us on our dect phone, FHB0 (8340). We might be busy during the event, but you can also try our [[How to get in touch | normal channels]].

===Goals===
'Meeting each other in the real world', a noble goal isn't? We got bit of "buzz" at the CCC summer camp 2023 but bit more would be lovely From the material point of view we would like to set up our experimental kitchen and two workshop venues, space may be bit limited this time. We will run workshops, experimental projects and be functioning again as a food, drink and bio related hub for community. Ending around 1000€ in plus would be nice so we are kind of ready for the next event which ever it may be.

===Guidelines===
Over the years “be excellent to each other” is our motto, lets stick to it! Being thoughtful and sensitive towards follow beings around you is important to us, keep them safe from your experimental frenzy and give them your ear when needed. It is a long ride through the life, many experiences therefore to gain and "swarms" of mistakes on the way. Keeping in mind that it is the community which matters and you are it's part is important, be happy :-).

===[[FHB@WHY2025/Departments|FHB Departments]]===
We will build and run FHB '''experimental kitchen''' and at least one but rather two '''workshop venues'''. There will be of course the support infrastructure like dish washing area, resting corner, dining area, FHB (and other) projects presentation desk etc.

===[[FHB@WHY2025/Workshops|Workshops]]===
Organizing and running food, drink and bio related "workshops" is most likely our main activity and what we share with the community. You are welcome to join either submitted or spontaneous workshops or you can give some, for more information please check this section.

===[[FHB@WHY2025/Projects|FHB Projects]]===
If you have a special project which you would like to run at/from FHB please let us know! By project we mean something what is happening few to several times during the congress, could be presentations, workshops, tastings, example is for example [[Projects:Fhb_probiotic_drinks_everywhere| Probiotic Drinks Everywhere project]].

===[[FHB@WHY2025/Budget|FHB Budget]]===
This project is funded independently, majority of it being donated by FHB "members" or supporters through our [[FHB@WHY2025/Crowdsourcing|Crowdsourcing Campaign]]. We aim to collect 1500€ before the event starts, the total running budget should be within 3500€, for more info check this section. Please do remember our motto "everybody welcome, no one turned away for lack of funds". Donations are much appreciated but voluntary!

===[[FHB@WHY2025/Inventory|FHB Gear, Tools and Ingredients]]===
In this section you can find the info about what the FHB equipment is going to be and importantly also the [[FHB_Wish List| Wish List]] of what we would like to have but we are missing (like a high quality blender, multiple induction stove etc.).

===List of FHB Events and Workshops===
Daily schedule

{|class="wikitable sortable"

!Day
!Starting time
!Event name
!Event type
!Duration
!Max number of participants
!Place
!Venue
!Funding
!Coordinator
|-
|Day 1
|14:00
|[[FHB@WHY2025/Kefir_Making|Kefir Making]]
|hands on workshop
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Algoldor|Algoldor]]
|-
|Day 1
|18:00
|[[FHB@WHY2025/Cheese_Rendezvous|FHB Cheese Rendezvous]]
|tasting event
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|to be decided
|-
|}

===[[FHB@WHY2025/Memories|Memories of the event]]===

Here you can find reflections about the event afterwards. Please add yours!
[[Category: WHY2025]]

FHB@WHY2025

2025-01-16T11:11:49Z

Ikmaak: minor edits

FHB@WHY2025

2025-01-16T10:44:20Z

Ikmaak: small edits

[[Main_Page|<<<Back to the main page>>>]]

[[File:Mch_2022_sunset_1600_faa072022.jpg|thumb|right|Good camping times, mch 2022.]]
[[File:Fruit_press_1600_sha2017.jpg|thumb|right|Fruit press, sha2017.]]
[[File:Fhb_35c3_whisky_tasting_group.jpg|thumb|right|Whisky tasting at 35c3.]]
[[Image:Cider_veranda_close_up_js21062023.jpeg|thumb|right|Cooling during the summer is important, Cider Flows are must!]]
[[Image:1200px-Cidre_a_destiller_1600_js052022.jpg|thumb|right|If you are into the fermentation so are we! (fermenting cider)]]

This page is dedicated to Food Hacking Base (FHB) presence at '''WHY 2025''' in Alkmaar, the Netherlands, 8-12 August 2025.

==[[FHB@WHY2025/Crowdsourcing|Crowdsourcing Campaign]]==

Please have a look and support [[FHB@WHY2025/Crowdsourcing|our crowdfunding campaign]]!

===Location/Contact===
The location of our village has not been set yet so we will have to wait for the info which will be shared here later on.

You can call us on our dect phone, FHB0 (8340).

===Goals===
'Meeting each other in the real world', a noble goal isn't? We got bit of "buzz" at the CCC summer camp 2023 but bit more would be lovely From the material point of view we would like to set up our experimental kitchen and two workshop venues, space may be bit limited this time. We will run workshops, experimental projects and be functioning again as a food, drink and bio related hub for community. Ending around 1000€ in plus would be nice so we are kind of ready for the next event which ever it may be.

===Guidelines===
Over the years “be excellent to each other” is our motto, lets stick to it! Being thoughtful and sensitive towards follow beings around you is important to us, keep them safe from your experimental frenzy and give them your ear when needed. It is a long ride through the life, many experiences therefore to gain and "swarms" of mistakes on the way. Keeping in mind that it is the community which matters and you are it's part is important, be happy :-).

===[[FHB@WHY2025/Departments|FHB Departments]]===
We will build and run FHB '''experimental kitchen''' and at least one but rather two '''workshop venues'''. There will be of course the support infrastructure like dish washing area, resting corner, dining area, FHB (and other) projects presentation desk etc.

===[[FHB@WHY2025/Workshops|Workshops]]===
Organizing and running food, drink and bio related "workshops" is most likely our main activity and what we share with the community. You are welcome to join either submitted or spontaneous workshops or you can give some, for more information please check this section.

===[[FHB@WHY2025/Projects|FHB Projects]]===
If you have a special project which you would like to run at/from FHB please let us know! By project we mean something what is happening few to several times during the congress, could be presentations, workshops, tastings, example is for example [[ccccamp_pde| Probiotic Drinks Everywhere project]].

===[[FHB@WHY2025/Budget|FHB Budget]]===
This project is funded independently, majority of it being donated by FHB "members" or supporters through our [[FHB@WHY2025/Crowdsourcing|Crowdsourcing Campaign]]. We aim to collect 1500€ before the event starts, the total running budget should be within 3500€, for more info check this section. Please do remember our motto "everybody welcome, no one turned away for lack of funds". Donations are much appreciated but voluntary!

===[[FHB@WHY2025/Inventory|FHB Gear, Tools and Ingredients]]===
In this section you can find the info about what the FHB equipment is going to be and importantly also the [[FHB_Wish List| Wish List]] of what we would like to have but we are missing (like a high quality blender, multiple induction stove etc.).

===List of FHB Events and Workshops===
Daily schedule

{|class="wikitable sortable"

!Day
!Starting time
!Event name
!Event type
!Duration
!Max number of participants
!Place
!Venue
!Funding
!Coordinator
|-
|Day 1
|14:00
|[[FHB@WHY2025/Kefir_Making|Kefir Making]]
|hands on workshop
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Algoldor|Algoldor]]
|-
|Day 1
|18:00
|[[FHB@WHY2025/Cheese_Rendezvous|FHB Cheese Rendezvous]]
|tasting event
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|to be decided
|-
|}

===[[FHB@WHY2025/Memories|Memories of the event]]===

Here you can find reflections about the event afterwards. Please add yours!
[[Category: WHY2025]]

FHB@WHY2025

2025-01-16T10:08:39Z

Ikmaak: typo

[[Main_Page|<<<Back to the main page>>>]]

[[File:Mch_2022_sunset_1600_faa072022.jpg|thumb|right|Good camping times, mch 2022.]]
[[File:Fruit_press_1600_sha2017.jpg|thumb|right|Fruit press, sha2017.]]
[[File:Fhb_35c3_whisky_tasting_group.jpg|thumb|right|Whisky tasting at 35c3.]]
[[Image:Cider_veranda_close_up_js21062023.jpeg|thumb|right|Cooling during the summer is important, Cider Flows are must!]]
[[Image:1200px-Cidre_a_destiller_1600_js052022.jpg|thumb|right|If you are into the fermentation so are we! (fermenting cider)]]

This page is dedicated to Food Hacking Base (fhb) presence at '''WHY 2025''' in Alkmaar, the Netherlands, 8-12 August 2025.

==[[FHB@WHY2025/Crowdsourcing|Crowdsourcing Campaign]]==

Please have a look and support [[FHB@WHY2025/Crowdsourcing|our crowdfunding campaign]]!

===Location/Contact===
The location of our village has not been set yet so we will have to wait for the info which will be shared here later on.

You can call us on our dect phone, FHB0 (8340).

===Goals===
Meeting each other in the real world a noble goal isn't? We got bit of "buzz" at the ccc summer camp 2023 but bit more would be lovely From the material point of view we would like to set up our experimental kitchen and two workshop venues, space may be bit limited this time. We will run workshops, experimental projects and be functioning again as a food, drink and bio related hub for community. Ending around 1000€ in plus would be nice so we are kind of ready for the next event which ever it may be.

===Guidelines===
Over the years “be excellent to each other” is our motto, lets stick to it! Being thoughtful and sensitive towards follow beings around you is important to us, keep them safe from your experimental frenzy and give them your ear when needed. It is a long ride through the life, many experiences therefore to gain and "swarms" of mistakes on the way. Keeping in mind that it is the community which matters and you are it's part is important, be happy :-).

===[[FHB@WHY2025/Departments|FHB Departments]]===
We will build and run FHB '''experimental kitchen''' and at least one but rather two '''workshop venues'''. There will be of course the support infrastructure like dish washing area, resting corner, dining area, fhb (and other) projects presentation desk etc.

===[[FHB@WHY2025/Workshops|Workshops]]===
Organizing and running food, drink and bio related "workshops" is most likely our main activity and what we share with the community. You are welcome to join either submitted or spontaneous workshops or you can give some, for more information please check this section. Please this time keep an eye on "smells" because of being inside.

===[[FHB@WHY2025/Projects|FHB Projects]]===
If you have a special project which you would like to run at/from fhb please let us know! By project we mean something what is happening few to several times during the congress, could be presentations, workshops, tastings, example is for example [[ccccamp_pde| Probiotic Drinks Everywhere project]].

===[[FHB@WHY2025/Budget|FHB Budget]]===
This project is funded independently, majority of it being donated by fhb "members" or supporters through our [[FHB@WHY2025/Crowdsourcing|Crowdsourcing Campaign]]. We aim to collect 1500€ before the event starts, the total running budget should be within 3500€, for more info check this section. Please do remember our motto "everybody welcome, no one turned away for lack of funds". Donations are much appreciated but voluntary!

===[[FHB@WHY2025/Wish_List|FHB Gear, Tools and Ingredients]]===
In this section you can find the info about what the fhb equipment is going to be and importantly also the "wish list" of what we would like to have but we are missing (like a high quality blender, multiple induction stove etc.).

===[[FHB@WHY2025/List_Of_Events|List of FHB Events and Workshops]]===
Daily schedule

{|class="wikitable sortable"

!Day
!Starting time
!Event name
!Event type
!Duration
!Max number of participants
!Place
!Venue
!Funding
!Coordinator
|-
|Day 1
|14:00
|[[FHB@WHY2025/Kefir_Making|Kefir Making]]
|hands on workshop
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Algoldor|Algoldor]]
|-
|Day 1
|18:00
|[[FHB@WHY2025/Cheese_Rendezvous|FHB Cheese Rendezvous]]
|tasting event
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|to be decided
|-
|}

===[[FHB@WHY2025/Temporary|Temporary Section]]===

Well nobody is perfect, whatever doesn't fit somewhere else should be somehow entered here.

===[[FHB@WHY2025/Overview|Overview of the event]]===

Here you can find reflections about the event afterwards
[[Category: WHY2025]]

FHB@WHY2025

2025-01-16T10:06:03Z

Ikmaak: rename

[[Main_Page|<<<Back to the main page>>>]]

[[File:Mch_2022_sunset_1600_faa072022.jpg|thumb|right|Good camping times, mch 2022.]]
[[File:Fruit_press_1600_sha2017.jpg|thumb|right|Fruit press, sha2017.]]
[[File:Fhb_35c3_whisky_tasting_group.jpg|thumb|right|Whisky tasting at 35c3.]]
[[Image:Cider_veranda_close_up_js21062023.jpeg|thumb|right|Cooling during the summer is important, Cider Flows are must!]]
[[Image:1200px-Cidre_a_destiller_1600_js052022.jpg|thumb|right|If you are into the fermentation so are we! (fermenting cider)]]

This page is dedicated to Food Hacking Base (fhb) presence at '''WHY 2025''' in Alkmaar, the Netherlands, 8-12 August 2025.

==[[FHB@WHY2025/Crowdsourcing|Crowdsourcing Campaign]]==

Please have a look and support [[FHB@WHY2025/Crowdsourcing|our crowdfunding campaign]]!

===Location/Contact===
The location of our village has not been set yet so we will have to wait for the info which will be shared here later on.

You can call us on our dect phone, FHB0 (8340).

===Goals===
Meeting each other in the real world a noble goal isn't? We got bit of "buzz" at the ccc summer camp 2023 but bit more would be lovely From the material point of view we would like to set up our experimental kitchen and two workshop venues, space may be bit limited this time. We will run workshops, experimental projects and be functioning again as a food, drink and bio related hub for community. Ending around 1000€ in plus would be nice so we are kind of ready for the next event which ever it may be.

===Guidelines===
Over the years “be excellent to each other” is our motto, lets stick to it! Being thoughtful and sensitive towards follow beings around you is important to us, keep them safe from your experimental frenzy and give them your ear when needed. It is a long ride through the life, many experiences therefore to gain and "swarms" of mistakes on the way. Keeping in mind that it is the community which matters and you are it's part is important, be happy :-).

===[[FHB@WHY2025/Departments|FHB Departments]]===
We will build and run FHB '''experimental kitchen''' and at least one but rather two '''workshop venues'''. There will be of course the support infrastructure like dish washing area, resting corner, dining area, fhb (and other) projects presentation desk etc.

===[[FHB@WHY2025/Workshops|Workshops]]===
Organizing and running food, drink and bio related "workshops" is most likely our main activity and what we share with the community. You are welcome to join either submitted or spontaneous workshops or you can give some, for more information please check this section. Please this time keep an eye on "smells" because of being inside.

===[[FHB@WHY2025/Projects|FHB Projects]]===
If you have a special project which you would like to run at/from fhb please let us know! By project we mean something what is happening few to several times during the congress, could be presentations, workshops, tastings, example is for example [[ccccamp_pde| Probiotic Drinks Everywhere project]].

===[[FHB@WHY2025/Budget|FHB Budget]]===
This project is funded independently, majority of it being donated by fhb "members" or supporters through our [[37c3_crowdsourcing|Crowdsourcing Campaign]]. We aim to collect 1500€ before the event starts, the total running budget should be within 3500€, for more info check this section. Please do remember our motto "everybody welcome, no one turned away for lack of funds". Donations are much appreciated but voluntary!

===[[FHB@WHY2025/Wish_List|FHB Gear, Tools and Ingredients]]===
In this section you can find the info about what the fhb equipment is going to be and importantly also the "wish list" of what we would like to have but we are missing (like a high quality blender, multiple induction stove etc.).

===[[FHB@WHY2025/List_Of_Events|List of FHB Events and Workshops]]===
Daily schedule

{|class="wikitable sortable"

!Day
!Starting time
!Event name
!Event type
!Duration
!Max number of participants
!Place
!Venue
!Funding
!Coordinator
|-
|Day 1
|14:00
|[[FHB@WHY2025/Kefir_Making|Kefir Making]]
|hands on workshop
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Algoldor|Algoldor]]
|-
|Day 1
|18:00
|[[FHB@WHY2025/Cheese_Rendezvous|FHB Cheese Rendezvous]]
|tasting event
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|to be decided
|-
|}

===[[FHB@WHY2025/Temporary|Temporary Section]]===

Well nobody is perfect, whatever doesn't fit somewhere else should be somehow entered here.

===[[FHB@WHY2025/Overview|Overview of the event]]===

Here you can find reflections about the event afterwards

Next event

2025-01-16T09:40:54Z

Ikmaak:

Next Event:

=== [[FHB@WHY2025]] ===

Here you can find "past next events": [[fhb at previous hacker events]]

Food Hacking Base

2025-01-16T09:40:20Z

Ikmaak:

We are the Food Hacking Base (fhb), a bunch of hackers from all over the world who share the love of experimenting with food and beverages. We have been promoting these concepts for nearly a decade by now at some of the world major hacker events, for more info well check these pages. We are building tools, trying out new techniques, paying attention to the wisdom of traditional societies. Merging this ancient knowledge with today's scientific understanding and technology are some of our areas of interest.

Next Event: '''[[FHB@WHY2025|Food Hacking Base at WHY 2025 near Alkmaar the Netherlands]]'''- 8 till the 12th of August, we will be there, business as usual!

[[Image:Bon_appetit_molecular_cooking_fhb_ohm2013_200_eb082013.jpg|right| Bon appetit!]]
[[Image:Experimental_incubator_c_base_200_120_2012.jpg|right| Experimental incubator at C-Base]]
[[Image:Indonesian_workshop_todos_juntos_ccccamp_200_120_2011.jpg|right|Indonesian workshop at 2011 CCC camp]]
[[Image:Pizza_style_ccccamp_150_200_2011.jpg|right|Uli serving the pizza at 2011 CCC camp]]

* [[How to get in touch]] - interested in talking to us?
* [[News]] and [[Blogs]] - what is going on ...
* [[:Category:Projects|Projects]] - past and current projects
* [[Resources]] - variety of sources from recipes to manuals ...
* [[fhb at previous hacker events]] - starting to be quite a list :-)
* [[Next event]] - there is always the next one, right?
* [[:Category:Associated groups|Associated groups]] - would you like to collaborate?
* [[General]] - variety of stuff from our logos to ...
* [[Temporary]] - well no one is perfect ...

== Contribute to the wiki ==

This website is meant to be edited by '''YOU''', like the Wikipedia! (You are not a spam bot, are you?)

* [http://en.wikipedia.org/wiki/Help:Editing Wikipedia help on editing]
* [[Help:Categories and namespaces|FHB wiki categories and namespaces]] – read this before creating new pages

Event:2023/08/08 FHB@WHY2025

2025-01-16T09:34:20Z

Ikmaak: Ikmaak moved page Event:2023/08/08 FHB@WHY2025 to FHB@WHY2025: hope it works now

#REDIRECT [[FHB@WHY2025]]

FHB@WHY2025

2025-01-16T09:34:20Z

Ikmaak: Ikmaak moved page Event:2023/08/08 FHB@WHY2025 to FHB@WHY2025: hope it works now

[[Main_Page|<<<Back to the main page>>>]]

[[File:Mch_2022_sunset_1600_faa072022.jpg|thumb|right|Good camping times, mch 2022.]]
[[File:Fruit_press_1600_sha2017.jpg|thumb|right|Fruit press, sha2017.]]
[[File:Fhb_35c3_whisky_tasting_group.jpg|thumb|right|Whisky tasting at 35c3.]]
[[Image:Cider_veranda_close_up_js21062023.jpeg|thumb|right|Cooling during the summer is important, Cider Flows are must!]]
[[Image:1200px-Cidre_a_destiller_1600_js052022.jpg|thumb|right|If you are into the fermentation so are we! (fermenting cider)]]

This page is dedicated to Food Hacking Base (fhb) presence at '''WHY 2025''' in Alkmaar, the Netherlands, 8-12 August 2025.

==[[why2025_crowdsourcing|Crowdsourcing Campaign]]==

Please have a look and support [[_crowdsourcing|our crowdfunding campaign]]!

===Location/Contact===
The location of our village has not been set yet so we will have to wait for the info which will be shared here later on.

You can call us on our dect phone, FHB0 (8340).

===Goals===
Meeting each other in the real world a noble goal isn't? We got bit of "buzz" at the ccc summer camp 2023 but bit more would be lovely From the material point of view we would like to set up our experimental kitchen and two workshop venues, space may be bit limited this time. We will run workshops, experimental projects and be functioning again as a food, drink and bio related hub for community. Ending around 1000€ in plus would be nice so we are kind of ready for the next event which ever it may be.

===Guidelines===
Over the years “be excellent to each other” is our motto, lets stick to it! Being thoughtful and sensitive towards follow beings around you is important to us, keep them safe from your experimental frenzy and give them your ear when needed. It is a long ride through the life, many experiences therefore to gain and "swarms" of mistakes on the way. Keeping in mind that it is the community which matters and you are it's part is important, be happy :-).

===[[why2025_departments|FHB Departments]]===
We will build and run FHB '''experimental kitchen''' and at least one but rather two '''workshop venues'''. There will be of course the support infrastructure like dish washing area, resting corner, dining area, fhb (and other) projects presentation desk etc.

===[[why2025_workshops|Workshops]]===
Organizing and running food, drink and bio related "workshops" is most likely our main activity and what we share with the community. You are welcome to join either submitted or spontaneous workshops or you can give some, for more information please check this section. Please this time keep an eye on "smells" because of being inside.

===[[why2025_projects|FHB Projects]]===
If you have a special project which you would like to run at/from fhb please let us know! By project we mean something what is happening few to several times during the congress, could be presentations, workshops, tastings, example is for example [[ccccamp_pde| Probiotic Drinks Everywhere project]].

===[[why2025_budget|FHB Budget]]===
This project is funded independently, majority of it being donated by fhb "members" or supporters through our [[37c3_crowdsourcing|Crowdsourcing Campaign]]. We aim to collect 1500€ before the event starts, the total running budget should be within 3500€, for more info check this section. Please do remember our motto "everybody welcome, no one turned away for lack of funds". Donations are much appreciated but voluntary!

===[[why2025_wish_list|FHB Gear, Tools and Ingredients]]===
In this section you can find the info about what the fhb equipment is going to be and importantly also the "wish list" of what we would like to have but we are missing (like a high quality blender, multiple induction stove etc.).

===[[why2025_loe|List of FHB Events and Workshops]]===
Daily schedule

{|class="wikitable sortable"

!Day
!Starting time
!Event name
!Event type
!Duration
!Max number of participants
!Place
!Venue
!Funding
!Coordinator
|-
|Day 1
|14:00
|[[Kefir_making_38c3|Kefir Making]]
|hands on workshop
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Algoldor|Algoldor]]
|-
|Day 1
|18:00
|[[cheese_rendezvous_38c3|FHB Cheese Rendezvous]]
|tasting event
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|to be decided
|-
|}

===[[why2025_temporary|Temporary Section]]===

Well nobody is perfect, whatever doesn't fit somewhere else should be somehow entered here.

===[[why2025_review|Overview of the event]]===

Here you can find reflections about the event afterwards

FHB@WHY2025

2025-01-16T09:33:43Z

Ikmaak: Ikmaak moved page Event:FHB@WHY2025 to Event:2023/08/08 FHB@WHY2025 without leaving a redirect: retry

[[Main_Page|<<<Back to the main page>>>]]

[[File:Mch_2022_sunset_1600_faa072022.jpg|thumb|right|Good camping times, mch 2022.]]
[[File:Fruit_press_1600_sha2017.jpg|thumb|right|Fruit press, sha2017.]]
[[File:Fhb_35c3_whisky_tasting_group.jpg|thumb|right|Whisky tasting at 35c3.]]
[[Image:Cider_veranda_close_up_js21062023.jpeg|thumb|right|Cooling during the summer is important, Cider Flows are must!]]
[[Image:1200px-Cidre_a_destiller_1600_js052022.jpg|thumb|right|If you are into the fermentation so are we! (fermenting cider)]]

This page is dedicated to Food Hacking Base (fhb) presence at '''WHY 2025''' in Alkmaar, the Netherlands, 8-12 August 2025.

==[[why2025_crowdsourcing|Crowdsourcing Campaign]]==

Please have a look and support [[_crowdsourcing|our crowdfunding campaign]]!

===Location/Contact===
The location of our village has not been set yet so we will have to wait for the info which will be shared here later on.

You can call us on our dect phone, FHB0 (8340).

===Goals===
Meeting each other in the real world a noble goal isn't? We got bit of "buzz" at the ccc summer camp 2023 but bit more would be lovely From the material point of view we would like to set up our experimental kitchen and two workshop venues, space may be bit limited this time. We will run workshops, experimental projects and be functioning again as a food, drink and bio related hub for community. Ending around 1000€ in plus would be nice so we are kind of ready for the next event which ever it may be.

===Guidelines===
Over the years “be excellent to each other” is our motto, lets stick to it! Being thoughtful and sensitive towards follow beings around you is important to us, keep them safe from your experimental frenzy and give them your ear when needed. It is a long ride through the life, many experiences therefore to gain and "swarms" of mistakes on the way. Keeping in mind that it is the community which matters and you are it's part is important, be happy :-).

===[[why2025_departments|FHB Departments]]===
We will build and run FHB '''experimental kitchen''' and at least one but rather two '''workshop venues'''. There will be of course the support infrastructure like dish washing area, resting corner, dining area, fhb (and other) projects presentation desk etc.

===[[why2025_workshops|Workshops]]===
Organizing and running food, drink and bio related "workshops" is most likely our main activity and what we share with the community. You are welcome to join either submitted or spontaneous workshops or you can give some, for more information please check this section. Please this time keep an eye on "smells" because of being inside.

===[[why2025_projects|FHB Projects]]===
If you have a special project which you would like to run at/from fhb please let us know! By project we mean something what is happening few to several times during the congress, could be presentations, workshops, tastings, example is for example [[ccccamp_pde| Probiotic Drinks Everywhere project]].

===[[why2025_budget|FHB Budget]]===
This project is funded independently, majority of it being donated by fhb "members" or supporters through our [[37c3_crowdsourcing|Crowdsourcing Campaign]]. We aim to collect 1500€ before the event starts, the total running budget should be within 3500€, for more info check this section. Please do remember our motto "everybody welcome, no one turned away for lack of funds". Donations are much appreciated but voluntary!

===[[why2025_wish_list|FHB Gear, Tools and Ingredients]]===
In this section you can find the info about what the fhb equipment is going to be and importantly also the "wish list" of what we would like to have but we are missing (like a high quality blender, multiple induction stove etc.).

===[[why2025_loe|List of FHB Events and Workshops]]===
Daily schedule

{|class="wikitable sortable"

!Day
!Starting time
!Event name
!Event type
!Duration
!Max number of participants
!Place
!Venue
!Funding
!Coordinator
|-
|Day 1
|14:00
|[[Kefir_making_38c3|Kefir Making]]
|hands on workshop
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Algoldor|Algoldor]]
|-
|Day 1
|18:00
|[[cheese_rendezvous_38c3|FHB Cheese Rendezvous]]
|tasting event
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|to be decided
|-
|}

===[[why2025_temporary|Temporary Section]]===

Well nobody is perfect, whatever doesn't fit somewhere else should be somehow entered here.

===[[why2025_review|Overview of the event]]===

Here you can find reflections about the event afterwards

FHB@WHY2025

2025-01-16T09:31:16Z

Ikmaak: Ikmaak moved page 2025/08/08 FHB@WHY2025 to Event:FHB@WHY2025 without leaving a redirect: revert

[[Main_Page|<<<Back to the main page>>>]]

[[File:Mch_2022_sunset_1600_faa072022.jpg|thumb|right|Good camping times, mch 2022.]]
[[File:Fruit_press_1600_sha2017.jpg|thumb|right|Fruit press, sha2017.]]
[[File:Fhb_35c3_whisky_tasting_group.jpg|thumb|right|Whisky tasting at 35c3.]]
[[Image:Cider_veranda_close_up_js21062023.jpeg|thumb|right|Cooling during the summer is important, Cider Flows are must!]]
[[Image:1200px-Cidre_a_destiller_1600_js052022.jpg|thumb|right|If you are into the fermentation so are we! (fermenting cider)]]

This page is dedicated to Food Hacking Base (fhb) presence at '''WHY 2025''' in Alkmaar, the Netherlands, 8-12 August 2025.

==[[why2025_crowdsourcing|Crowdsourcing Campaign]]==

Please have a look and support [[_crowdsourcing|our crowdfunding campaign]]!

===Location/Contact===
The location of our village has not been set yet so we will have to wait for the info which will be shared here later on.

You can call us on our dect phone, FHB0 (8340).

===Goals===
Meeting each other in the real world a noble goal isn't? We got bit of "buzz" at the ccc summer camp 2023 but bit more would be lovely From the material point of view we would like to set up our experimental kitchen and two workshop venues, space may be bit limited this time. We will run workshops, experimental projects and be functioning again as a food, drink and bio related hub for community. Ending around 1000€ in plus would be nice so we are kind of ready for the next event which ever it may be.

===Guidelines===
Over the years “be excellent to each other” is our motto, lets stick to it! Being thoughtful and sensitive towards follow beings around you is important to us, keep them safe from your experimental frenzy and give them your ear when needed. It is a long ride through the life, many experiences therefore to gain and "swarms" of mistakes on the way. Keeping in mind that it is the community which matters and you are it's part is important, be happy :-).

===[[why2025_departments|FHB Departments]]===
We will build and run FHB '''experimental kitchen''' and at least one but rather two '''workshop venues'''. There will be of course the support infrastructure like dish washing area, resting corner, dining area, fhb (and other) projects presentation desk etc.

===[[why2025_workshops|Workshops]]===
Organizing and running food, drink and bio related "workshops" is most likely our main activity and what we share with the community. You are welcome to join either submitted or spontaneous workshops or you can give some, for more information please check this section. Please this time keep an eye on "smells" because of being inside.

===[[why2025_projects|FHB Projects]]===
If you have a special project which you would like to run at/from fhb please let us know! By project we mean something what is happening few to several times during the congress, could be presentations, workshops, tastings, example is for example [[ccccamp_pde| Probiotic Drinks Everywhere project]].

===[[why2025_budget|FHB Budget]]===
This project is funded independently, majority of it being donated by fhb "members" or supporters through our [[37c3_crowdsourcing|Crowdsourcing Campaign]]. We aim to collect 1500€ before the event starts, the total running budget should be within 3500€, for more info check this section. Please do remember our motto "everybody welcome, no one turned away for lack of funds". Donations are much appreciated but voluntary!

===[[why2025_wish_list|FHB Gear, Tools and Ingredients]]===
In this section you can find the info about what the fhb equipment is going to be and importantly also the "wish list" of what we would like to have but we are missing (like a high quality blender, multiple induction stove etc.).

===[[why2025_loe|List of FHB Events and Workshops]]===
Daily schedule

{|class="wikitable sortable"

!Day
!Starting time
!Event name
!Event type
!Duration
!Max number of participants
!Place
!Venue
!Funding
!Coordinator
|-
|Day 1
|14:00
|[[Kefir_making_38c3|Kefir Making]]
|hands on workshop
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Algoldor|Algoldor]]
|-
|Day 1
|18:00
|[[cheese_rendezvous_38c3|FHB Cheese Rendezvous]]
|tasting event
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|to be decided
|-
|}

===[[why2025_temporary|Temporary Section]]===

Well nobody is perfect, whatever doesn't fit somewhere else should be somehow entered here.

===[[why2025_review|Overview of the event]]===

Here you can find reflections about the event afterwards

FHB@WHY2025

2025-01-16T09:28:51Z

Ikmaak: Ikmaak moved page Event:FHB@WHY2025 to 2025/08/08 FHB@WHY2025 without leaving a redirect: revert

[[Main_Page|<<<Back to the main page>>>]]

[[File:Mch_2022_sunset_1600_faa072022.jpg|thumb|right|Good camping times, mch 2022.]]
[[File:Fruit_press_1600_sha2017.jpg|thumb|right|Fruit press, sha2017.]]
[[File:Fhb_35c3_whisky_tasting_group.jpg|thumb|right|Whisky tasting at 35c3.]]
[[Image:Cider_veranda_close_up_js21062023.jpeg|thumb|right|Cooling during the summer is important, Cider Flows are must!]]
[[Image:1200px-Cidre_a_destiller_1600_js052022.jpg|thumb|right|If you are into the fermentation so are we! (fermenting cider)]]

This page is dedicated to Food Hacking Base (fhb) presence at '''WHY 2025''' in Alkmaar, the Netherlands, 8-12 August 2025.

==[[why2025_crowdsourcing|Crowdsourcing Campaign]]==

Please have a look and support [[_crowdsourcing|our crowdfunding campaign]]!

===Location/Contact===
The location of our village has not been set yet so we will have to wait for the info which will be shared here later on.

You can call us on our dect phone, FHB0 (8340).

===Goals===
Meeting each other in the real world a noble goal isn't? We got bit of "buzz" at the ccc summer camp 2023 but bit more would be lovely From the material point of view we would like to set up our experimental kitchen and two workshop venues, space may be bit limited this time. We will run workshops, experimental projects and be functioning again as a food, drink and bio related hub for community. Ending around 1000€ in plus would be nice so we are kind of ready for the next event which ever it may be.

===Guidelines===
Over the years “be excellent to each other” is our motto, lets stick to it! Being thoughtful and sensitive towards follow beings around you is important to us, keep them safe from your experimental frenzy and give them your ear when needed. It is a long ride through the life, many experiences therefore to gain and "swarms" of mistakes on the way. Keeping in mind that it is the community which matters and you are it's part is important, be happy :-).

===[[why2025_departments|FHB Departments]]===
We will build and run FHB '''experimental kitchen''' and at least one but rather two '''workshop venues'''. There will be of course the support infrastructure like dish washing area, resting corner, dining area, fhb (and other) projects presentation desk etc.

===[[why2025_workshops|Workshops]]===
Organizing and running food, drink and bio related "workshops" is most likely our main activity and what we share with the community. You are welcome to join either submitted or spontaneous workshops or you can give some, for more information please check this section. Please this time keep an eye on "smells" because of being inside.

===[[why2025_projects|FHB Projects]]===
If you have a special project which you would like to run at/from fhb please let us know! By project we mean something what is happening few to several times during the congress, could be presentations, workshops, tastings, example is for example [[ccccamp_pde| Probiotic Drinks Everywhere project]].

===[[why2025_budget|FHB Budget]]===
This project is funded independently, majority of it being donated by fhb "members" or supporters through our [[37c3_crowdsourcing|Crowdsourcing Campaign]]. We aim to collect 1500€ before the event starts, the total running budget should be within 3500€, for more info check this section. Please do remember our motto "everybody welcome, no one turned away for lack of funds". Donations are much appreciated but voluntary!

===[[why2025_wish_list|FHB Gear, Tools and Ingredients]]===
In this section you can find the info about what the fhb equipment is going to be and importantly also the "wish list" of what we would like to have but we are missing (like a high quality blender, multiple induction stove etc.).

===[[why2025_loe|List of FHB Events and Workshops]]===
Daily schedule

{|class="wikitable sortable"

!Day
!Starting time
!Event name
!Event type
!Duration
!Max number of participants
!Place
!Venue
!Funding
!Coordinator
|-
|Day 1
|14:00
|[[Kefir_making_38c3|Kefir Making]]
|hands on workshop
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Algoldor|Algoldor]]
|-
|Day 1
|18:00
|[[cheese_rendezvous_38c3|FHB Cheese Rendezvous]]
|tasting event
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|to be decided
|-
|}

===[[why2025_temporary|Temporary Section]]===

Well nobody is perfect, whatever doesn't fit somewhere else should be somehow entered here.

===[[why2025_review|Overview of the event]]===

Here you can find reflections about the event afterwards

Event:2025/08/08 FHB@WHY2025

2025-01-16T09:27:47Z

Ikmaak: Ikmaak moved page Event:2025/08/08 FHB@WHY2025 to Event:FHB@WHY2025

#REDIRECT [[Event:FHB@WHY2025]]

FHB@WHY2025

2025-01-16T09:27:47Z

Ikmaak: Ikmaak moved page Event:2025/08/08 FHB@WHY2025 to Event:FHB@WHY2025

[[Main_Page|<<<Back to the main page>>>]]

[[File:Mch_2022_sunset_1600_faa072022.jpg|thumb|right|Good camping times, mch 2022.]]
[[File:Fruit_press_1600_sha2017.jpg|thumb|right|Fruit press, sha2017.]]
[[File:Fhb_35c3_whisky_tasting_group.jpg|thumb|right|Whisky tasting at 35c3.]]
[[Image:Cider_veranda_close_up_js21062023.jpeg|thumb|right|Cooling during the summer is important, Cider Flows are must!]]
[[Image:1200px-Cidre_a_destiller_1600_js052022.jpg|thumb|right|If you are into the fermentation so are we! (fermenting cider)]]

This page is dedicated to Food Hacking Base (fhb) presence at '''WHY 2025''' in Alkmaar, the Netherlands, 8-12 August 2025.

==[[why2025_crowdsourcing|Crowdsourcing Campaign]]==

Please have a look and support [[_crowdsourcing|our crowdfunding campaign]]!

===Location/Contact===
The location of our village has not been set yet so we will have to wait for the info which will be shared here later on.

You can call us on our dect phone, FHB0 (8340).

===Goals===
Meeting each other in the real world a noble goal isn't? We got bit of "buzz" at the ccc summer camp 2023 but bit more would be lovely From the material point of view we would like to set up our experimental kitchen and two workshop venues, space may be bit limited this time. We will run workshops, experimental projects and be functioning again as a food, drink and bio related hub for community. Ending around 1000€ in plus would be nice so we are kind of ready for the next event which ever it may be.

===Guidelines===
Over the years “be excellent to each other” is our motto, lets stick to it! Being thoughtful and sensitive towards follow beings around you is important to us, keep them safe from your experimental frenzy and give them your ear when needed. It is a long ride through the life, many experiences therefore to gain and "swarms" of mistakes on the way. Keeping in mind that it is the community which matters and you are it's part is important, be happy :-).

===[[why2025_departments|FHB Departments]]===
We will build and run FHB '''experimental kitchen''' and at least one but rather two '''workshop venues'''. There will be of course the support infrastructure like dish washing area, resting corner, dining area, fhb (and other) projects presentation desk etc.

===[[why2025_workshops|Workshops]]===
Organizing and running food, drink and bio related "workshops" is most likely our main activity and what we share with the community. You are welcome to join either submitted or spontaneous workshops or you can give some, for more information please check this section. Please this time keep an eye on "smells" because of being inside.

===[[why2025_projects|FHB Projects]]===
If you have a special project which you would like to run at/from fhb please let us know! By project we mean something what is happening few to several times during the congress, could be presentations, workshops, tastings, example is for example [[ccccamp_pde| Probiotic Drinks Everywhere project]].

===[[why2025_budget|FHB Budget]]===
This project is funded independently, majority of it being donated by fhb "members" or supporters through our [[37c3_crowdsourcing|Crowdsourcing Campaign]]. We aim to collect 1500€ before the event starts, the total running budget should be within 3500€, for more info check this section. Please do remember our motto "everybody welcome, no one turned away for lack of funds". Donations are much appreciated but voluntary!

===[[why2025_wish_list|FHB Gear, Tools and Ingredients]]===
In this section you can find the info about what the fhb equipment is going to be and importantly also the "wish list" of what we would like to have but we are missing (like a high quality blender, multiple induction stove etc.).

===[[why2025_loe|List of FHB Events and Workshops]]===
Daily schedule

{|class="wikitable sortable"

!Day
!Starting time
!Event name
!Event type
!Duration
!Max number of participants
!Place
!Venue
!Funding
!Coordinator
|-
|Day 1
|14:00
|[[Kefir_making_38c3|Kefir Making]]
|hands on workshop
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Algoldor|Algoldor]]
|-
|Day 1
|18:00
|[[cheese_rendezvous_38c3|FHB Cheese Rendezvous]]
|tasting event
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|to be decided
|-
|}

===[[why2025_temporary|Temporary Section]]===

Well nobody is perfect, whatever doesn't fit somewhere else should be somehow entered here.

===[[why2025_review|Overview of the event]]===

Here you can find reflections about the event afterwards

FHB@WHY2025

2025-01-16T09:26:55Z

Ikmaak: Ikmaak moved page Event:Event:2025/08/08 FHB@WHY2025 to Event:2025/08/08 FHB@WHY2025 without leaving a redirect: typo

[[Main_Page|<<<Back to the main page>>>]]

[[File:Mch_2022_sunset_1600_faa072022.jpg|thumb|right|Good camping times, mch 2022.]]
[[File:Fruit_press_1600_sha2017.jpg|thumb|right|Fruit press, sha2017.]]
[[File:Fhb_35c3_whisky_tasting_group.jpg|thumb|right|Whisky tasting at 35c3.]]
[[Image:Cider_veranda_close_up_js21062023.jpeg|thumb|right|Cooling during the summer is important, Cider Flows are must!]]
[[Image:1200px-Cidre_a_destiller_1600_js052022.jpg|thumb|right|If you are into the fermentation so are we! (fermenting cider)]]

This page is dedicated to Food Hacking Base (fhb) presence at '''WHY 2025''' in Alkmaar, the Netherlands, 8-12 August 2025.

==[[why2025_crowdsourcing|Crowdsourcing Campaign]]==

Please have a look and support [[_crowdsourcing|our crowdfunding campaign]]!

===Location/Contact===
The location of our village has not been set yet so we will have to wait for the info which will be shared here later on.

You can call us on our dect phone, FHB0 (8340).

===Goals===
Meeting each other in the real world a noble goal isn't? We got bit of "buzz" at the ccc summer camp 2023 but bit more would be lovely From the material point of view we would like to set up our experimental kitchen and two workshop venues, space may be bit limited this time. We will run workshops, experimental projects and be functioning again as a food, drink and bio related hub for community. Ending around 1000€ in plus would be nice so we are kind of ready for the next event which ever it may be.

===Guidelines===
Over the years “be excellent to each other” is our motto, lets stick to it! Being thoughtful and sensitive towards follow beings around you is important to us, keep them safe from your experimental frenzy and give them your ear when needed. It is a long ride through the life, many experiences therefore to gain and "swarms" of mistakes on the way. Keeping in mind that it is the community which matters and you are it's part is important, be happy :-).

===[[why2025_departments|FHB Departments]]===
We will build and run FHB '''experimental kitchen''' and at least one but rather two '''workshop venues'''. There will be of course the support infrastructure like dish washing area, resting corner, dining area, fhb (and other) projects presentation desk etc.

===[[why2025_workshops|Workshops]]===
Organizing and running food, drink and bio related "workshops" is most likely our main activity and what we share with the community. You are welcome to join either submitted or spontaneous workshops or you can give some, for more information please check this section. Please this time keep an eye on "smells" because of being inside.

===[[why2025_projects|FHB Projects]]===
If you have a special project which you would like to run at/from fhb please let us know! By project we mean something what is happening few to several times during the congress, could be presentations, workshops, tastings, example is for example [[ccccamp_pde| Probiotic Drinks Everywhere project]].

===[[why2025_budget|FHB Budget]]===
This project is funded independently, majority of it being donated by fhb "members" or supporters through our [[37c3_crowdsourcing|Crowdsourcing Campaign]]. We aim to collect 1500€ before the event starts, the total running budget should be within 3500€, for more info check this section. Please do remember our motto "everybody welcome, no one turned away for lack of funds". Donations are much appreciated but voluntary!

===[[why2025_wish_list|FHB Gear, Tools and Ingredients]]===
In this section you can find the info about what the fhb equipment is going to be and importantly also the "wish list" of what we would like to have but we are missing (like a high quality blender, multiple induction stove etc.).

===[[why2025_loe|List of FHB Events and Workshops]]===
Daily schedule

{|class="wikitable sortable"

!Day
!Starting time
!Event name
!Event type
!Duration
!Max number of participants
!Place
!Venue
!Funding
!Coordinator
|-
|Day 1
|14:00
|[[Kefir_making_38c3|Kefir Making]]
|hands on workshop
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Algoldor|Algoldor]]
|-
|Day 1
|18:00
|[[cheese_rendezvous_38c3|FHB Cheese Rendezvous]]
|tasting event
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|to be decided
|-
|}

===[[why2025_temporary|Temporary Section]]===

Well nobody is perfect, whatever doesn't fit somewhere else should be somehow entered here.

===[[why2025_review|Overview of the event]]===

Here you can find reflections about the event afterwards

FHB@WHY2025

2025-01-16T09:26:25Z

Ikmaak: Ikmaak moved page Fhb WHY2025 to Event:Event:2025/08/08 FHB@WHY2025 without leaving a redirect: test

[[Main_Page|<<<Back to the main page>>>]]

[[File:Mch_2022_sunset_1600_faa072022.jpg|thumb|right|Good camping times, mch 2022.]]
[[File:Fruit_press_1600_sha2017.jpg|thumb|right|Fruit press, sha2017.]]
[[File:Fhb_35c3_whisky_tasting_group.jpg|thumb|right|Whisky tasting at 35c3.]]
[[Image:Cider_veranda_close_up_js21062023.jpeg|thumb|right|Cooling during the summer is important, Cider Flows are must!]]
[[Image:1200px-Cidre_a_destiller_1600_js052022.jpg|thumb|right|If you are into the fermentation so are we! (fermenting cider)]]

This page is dedicated to Food Hacking Base (fhb) presence at '''WHY 2025''' in Alkmaar, the Netherlands, 8-12 August 2025.

==[[why2025_crowdsourcing|Crowdsourcing Campaign]]==

Please have a look and support [[_crowdsourcing|our crowdfunding campaign]]!

===Location/Contact===
The location of our village has not been set yet so we will have to wait for the info which will be shared here later on.

You can call us on our dect phone, FHB0 (8340).

===Goals===
Meeting each other in the real world a noble goal isn't? We got bit of "buzz" at the ccc summer camp 2023 but bit more would be lovely From the material point of view we would like to set up our experimental kitchen and two workshop venues, space may be bit limited this time. We will run workshops, experimental projects and be functioning again as a food, drink and bio related hub for community. Ending around 1000€ in plus would be nice so we are kind of ready for the next event which ever it may be.

===Guidelines===
Over the years “be excellent to each other” is our motto, lets stick to it! Being thoughtful and sensitive towards follow beings around you is important to us, keep them safe from your experimental frenzy and give them your ear when needed. It is a long ride through the life, many experiences therefore to gain and "swarms" of mistakes on the way. Keeping in mind that it is the community which matters and you are it's part is important, be happy :-).

===[[why2025_departments|FHB Departments]]===
We will build and run FHB '''experimental kitchen''' and at least one but rather two '''workshop venues'''. There will be of course the support infrastructure like dish washing area, resting corner, dining area, fhb (and other) projects presentation desk etc.

===[[why2025_workshops|Workshops]]===
Organizing and running food, drink and bio related "workshops" is most likely our main activity and what we share with the community. You are welcome to join either submitted or spontaneous workshops or you can give some, for more information please check this section. Please this time keep an eye on "smells" because of being inside.

===[[why2025_projects|FHB Projects]]===
If you have a special project which you would like to run at/from fhb please let us know! By project we mean something what is happening few to several times during the congress, could be presentations, workshops, tastings, example is for example [[ccccamp_pde| Probiotic Drinks Everywhere project]].

===[[why2025_budget|FHB Budget]]===
This project is funded independently, majority of it being donated by fhb "members" or supporters through our [[37c3_crowdsourcing|Crowdsourcing Campaign]]. We aim to collect 1500€ before the event starts, the total running budget should be within 3500€, for more info check this section. Please do remember our motto "everybody welcome, no one turned away for lack of funds". Donations are much appreciated but voluntary!

===[[why2025_wish_list|FHB Gear, Tools and Ingredients]]===
In this section you can find the info about what the fhb equipment is going to be and importantly also the "wish list" of what we would like to have but we are missing (like a high quality blender, multiple induction stove etc.).

===[[why2025_loe|List of FHB Events and Workshops]]===
Daily schedule

{|class="wikitable sortable"

!Day
!Starting time
!Event name
!Event type
!Duration
!Max number of participants
!Place
!Venue
!Funding
!Coordinator
|-
|Day 1
|14:00
|[[Kefir_making_38c3|Kefir Making]]
|hands on workshop
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Algoldor|Algoldor]]
|-
|Day 1
|18:00
|[[cheese_rendezvous_38c3|FHB Cheese Rendezvous]]
|tasting event
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|to be decided
|-
|}

===[[why2025_temporary|Temporary Section]]===

Well nobody is perfect, whatever doesn't fit somewhere else should be somehow entered here.

===[[why2025_review|Overview of the event]]===

Here you can find reflections about the event afterwards

FHB2025 WikiUpgrade/Proposals

2025-01-15T17:10:14Z

Ikmaak: Reverted edits by Ikmaak (talk) to last revision by Jglauche

== Proposals ==
To streamline decision making, I have made a few proposals so we can discuss them, and decide on them.
Please read these proposals, and add your opinion. Maybe add your own proposal?

Also I would like some guidance on when we can see a decision as 'made', and prevent issues later.

== Wikipage Cleanup ==
2025-01-15 [[User:Ikmaak | Ikmaak]] thinks it would be good to cleanup the current pages in the wiki.
This is the list with [[Special:AllPages | current pages]], names are very unclear, and ad-hoc, and give no sense of the timeline.
* Goals: Make pages more structured and findable, while keeping the info in the pages the same.
* How: One naming system for pages, and fit all current pages info that system, if they can. Use Redirects to preserve historical external links. (Could we get serverlogs to see what external links are in use?)
** Events start with a page named 'Events:<YYYY-MM-DD EventStartDate>_FHB@<Eventname>' that redirects to '<Eventname>'
** Subpages and workshops follow the convention '<Eventname>/<Subpagename>'
** Categories are used to connect recurrences of the same workshops
** User pages about special subjects go into '<Userpage>/<Eventname>/<Subject>'
-----
This way we can also reinstate our Events list, and add the history as a separate page. (Meeting logs are numbered, events can be too?)
History will be better readable, and we will have a good start on making new event pages, as part of my next proposal.

Please add your name and opinion to this page, so others know what your opinions are, and we can decide better.

{| class="wikitable"
|+
!Name
!Agree
!Notes
|-
|Ikmaak
|Y
|I made the proposal, and agree with it :P
|-
|Jennifer
|Y
|
|-
|Another Name
|?
|?
|}

Please also advise on who else we need to get buy-in from, before starting the change. Waiting too long can make the work stale.

-----
== Cookiecutter pages ==

2025-01-15 [[User:Ikmaak | Ikmaak]] thinks it would be good to make Cookiecutter pages to be a good start for new event pages.
* Goals: Make nice and readable pages, with all the best info we had before and new info. Add a manual how to do things easily, and what to look out for.
* How: Making a new event page, with general info that we would like to present to users, ready for adaptation to new events.
** Adding standard pages for recurring Workshops, and general workshops.
** Manuals for devices and procedures, for instance the oven, or 'how to do dishes'
** Checklist pages to see if all prep for events is done.
** Feedback pages to make sure we remember lessons learned.
-----
This way we can make the preparation for new events easier, and make sure we have not missed things, and hopefully have better docs for participants every event.

Please add your name and opinion to this page, so others know what your opinions are, and we can decide better.

{| class="wikitable"
|+
!Name
!Agree
!Notes
|-
|Ikmaak
|Y
|I made the proposal, and agree with it :P
|-
|Jennifer
|Y
|
|-
|Another Name
|?
|?
|}

Please also advise on who else we need to get buy-in from, before starting the change. Waiting too long can make the work stale.

FHB2025 WikiUpgrade/Proposals

2025-01-15T17:08:08Z

Ikmaak: Added blessing

== Proposals ==
To streamline decision making, I have made a few proposals so we can discuss them, and decide on them.
Please read these proposals, and add your opinion. Maybe add your own proposal?

Also I would like some guidance on when we can see a decision as 'made', and prevent issues later.
* JGlauche gives her blessing in general

== Wikipage Cleanup ==
2025-01-15 [[User:Ikmaak | Ikmaak]] thinks it would be good to cleanup the current pages in the wiki.
This is the list with [[Special:AllPages | current pages]], names are very unclear, and ad-hoc, and give no sense of the timeline.
* Goals: Make pages more structured and findable, while keeping the info in the pages the same.
* How: One naming system for pages, and fit all current pages info that system, if they can. Use Redirects to preserve historical external links. (Could we get serverlogs to see what external links are in use?)
** Events start with a page named 'Events:<YYYY-MM-DD EventStartDate>_FHB@<Eventname>' that redirects to '<Eventname>'
** Subpages and workshops follow the convention '<Eventname>/<Subpagename>'
** Categories are used to connect recurrences of the same workshops
** User pages about special subjects go into '<Userpage>/<Eventname>/<Subject>'
-----
This way we can also reinstate our Events list, and add the history as a separate page. (Meeting logs are numbered, events can be too?)
History will be better readable, and we will have a good start on making new event pages, as part of my next proposal.

Please add your name and opinion to this page, so others know what your opinions are, and we can decide better.

{| class="wikitable"
|+
!Name
!Agree
!Notes
|-
|Ikmaak
|Y
|I made the proposal, and agree with it :P
|-
|Jennifer
|Y
|
|-
|Another Name
|?
|?
|}

Please also advise on who else we need to get buy-in from, before starting the change. Waiting too long can make the work stale.

-----
== Cookiecutter pages ==

2025-01-15 [[User:Ikmaak | Ikmaak]] thinks it would be good to make Cookiecutter pages to be a good start for new event pages.
* Goals: Make nice and readable pages, with all the best info we had before and new info. Add a manual how to do things easily, and what to look out for.
* How: Making a new event page, with general info that we would like to present to users, ready for adaptation to new events.
** Adding standard pages for recurring Workshops, and general workshops.
** Manuals for devices and procedures, for instance the oven, or 'how to do dishes'
** Checklist pages to see if all prep for events is done.
** Feedback pages to make sure we remember lessons learned.
-----
This way we can make the preparation for new events easier, and make sure we have not missed things, and hopefully have better docs for participants every event.

Please add your name and opinion to this page, so others know what your opinions are, and we can decide better.

{| class="wikitable"
|+
!Name
!Agree
!Notes
|-
|Ikmaak
|Y
|I made the proposal, and agree with it :P
|-
|Jennifer
|Y
|
|-
|Another Name
|?
|?
|}

Please also advise on who else we need to get buy-in from, before starting the change. Waiting too long can make the work stale.

FHB2025 WikiUpgrade/Proposals

2025-01-15T16:58:40Z

Ikmaak: Category example was unclear

== Proposals ==
To streamline decision making, I have made a few proposals so we can discuss them, and decide on them.
Please read these proposals, and add your opinion. Maybe add your own proposal?

Also I would like some guidance on when we can see a decision as 'made', and prevent issues later.

== Wikipage Cleanup ==
2025-01-15 [[User:Ikmaak | Ikmaak]] thinks it would be good to cleanup the current pages in the wiki.
This is the list with [[Special:AllPages | current pages]], names are very unclear, and ad-hoc, and give no sense of the timeline.
* Goals: Make pages more structured and findable, while keeping the info in the pages the same.
* How: One naming system for pages, and fit all current pages info that system, if they can. Use Redirects to preserve historical external links. (Could we get serverlogs to see what external links are in use?)
** Events start with a page named 'Events:<YYYY-MM-DD EventStartDate>_FHB@<Eventname>' that redirects to '<Eventname>'
** Subpages and workshops follow the convention '<Eventname>/<Subpagename>'
** Categories are used to connect recurrences of the same workshops
** User pages about special subjects go into '<Userpage>/<Eventname>/<Subject>'
-----
This way we can also reinstate our Events list, and add the history as a separate page. (Meeting logs are numbered, events can be too?)
History will be better readable, and we will have a good start on making new event pages, as part of my next proposal.

Please add your name and opinion to this page, so others know what your opinions are, and we can decide better.

{| class="wikitable"
|+
!Name
!Agree
!Notes
|-
|Ikmaak
|Y
|I made the proposal, and agree with it :P
|-
|Your Name
|?
|?
|-
|Another Name
|?
|?
|}

Please also advise on who else we need to get buy-in from, before starting the change. Waiting too long can make the work stale.

-----
== Cookiecutter pages ==

2025-01-15 [[User:Ikmaak | Ikmaak]] thinks it would be good to make Cookiecutter pages to be a good start for new event pages.
* Goals: Make nice and readable pages, with all the best info we had before and new info. Add a manual how to do things easily, and what to look out for.
* How: Making a new event page, with general info that we would like to present to users, ready for adaptation to new events.
** Adding standard pages for recurring Workshops, and general workshops.
** Manuals for devices and procedures, for instance the oven, or 'how to do dishes'
** Checklist pages to see if all prep for events is done.
** Feedback pages to make sure we remember lessons learned.
-----
This way we can make the preparation for new events easier, and make sure we have not missed things, and hopefully have better docs for participants every event.

Please add your name and opinion to this page, so others know what your opinions are, and we can decide better.

{| class="wikitable"
|+
!Name
!Agree
!Notes
|-
|Ikmaak
|Y
|I made the proposal, and agree with it :P
|-
|Your Name
|?
|?
|-
|Another Name
|?
|?
|}

Please also advise on who else we need to get buy-in from, before starting the change. Waiting too long can make the work stale.

FHB2025 WikiUpgrade/Proposals

2025-01-15T16:53:38Z

Ikmaak: Initial Proposals

== Proposals ==
To streamline decision making, I have made a few proposals so we can discuss them, and decide on them.
Please read these proposals, and add your opinion. Maybe add your own proposal?

Also I would like some guidance on when we can see a decision as 'made', and prevent issues later.

== Wikipage Cleanup ==
2025-01-15 [[User:Ikmaak | Ikmaak]] thinks it would be good to cleanup the current pages in the wiki.
This is the list with [[Special:AllPages | current pages]], names are very unclear, and ad-hoc, and give no sense of the timeline.
* Goals: Make pages more structured and findable, while keeping the info in the pages the same.
* How: One naming system for pages, and fit all current pages info that system, if they can. Use Redirects to preserve historical external links. (Could we get serverlogs to see what external links are in use?)
** Events start with a page named 'Events:<YYYY-MM-DD EventStartDate>_FHB@<Eventname>' that redirects to '<Eventname>'
** Subpages and workshops follow the convention '<Eventname>/<Subpagename>'
** Categories are used to connect recurrences of the same workshops, adding a [[Category:Cheese Tasting]]
** User pages about special subjects go into '<Userpage>/<Eventname>/<Subject>'
-----
This way we can also reinstate our Events list, and add the history as a separate page. (Meeting logs are numbered, events can be too?)
History will be better readable, and we will have a good start on making new event pages, as part of my next proposal.

Please add your name and opinion to this page, so others know what your opinions are, and we can decide better.

{| class="wikitable"
|+
!Name
!Agree
!Notes
|-
|Ikmaak
|Y
|I made the proposal, and agree with it :P
|-
|Your Name
|?
|?
|-
|Another Name
|?
|?
|}

Please also advise on who else we need to get buy-in from, before starting the change. Waiting too long can make the work stale.

-----
== Cookiecutter pages ==

2025-01-15 [[User:Ikmaak | Ikmaak]] thinks it would be good to make Cookiecutter pages to be a good start for new event pages.
* Goals: Make nice and readable pages, with all the best info we had before and new info. Add a manual how to do things easily, and what to look out for.
* How: Making a new event page, with general info that we would like to present to users, ready for adaptation to new events.
** Adding standard pages for recurring Workshops, and general workshops.
** Manuals for devices and procedures, for instance the oven, or 'how to do dishes'
** Checklist pages to see if all prep for events is done.
** Feedback pages to make sure we remember lessons learned.
-----
This way we can make the preparation for new events easier, and make sure we have not missed things, and hopefully have better docs for participants every event.

Please add your name and opinion to this page, so others know what your opinions are, and we can decide better.

{| class="wikitable"
|+
!Name
!Agree
!Notes
|-
|Ikmaak
|Y
|I made the proposal, and agree with it :P
|-
|Your Name
|?
|?
|-
|Another Name
|?
|?
|}

Please also advise on who else we need to get buy-in from, before starting the change. Waiting too long can make the work stale.

FHB2025 WikiUpgrade

2025-01-13T11:53:12Z

Ikmaak: added name discussion

[[User:Ikmaak|Ikmaak]] is interested in working on the FHB wiki, but it would be good to not just go on an editing spree, but try to work on shared goals.

Here are some basic questions to look at, to start the conversation.

1: What would we like the FHB wiki to be like
-[[User:Ikmaak|Ikmaak]] I would like it to be a site that helps Event Participants find good info on what FHB does, and how they can add to the joy. Before, during and after. Also I would like it to be easy to plan for new events, and make it easy for event info to be added to the cooperation options they offer. Also it would be good to have a good way to present our history and information.

2: What is missing / great in the current wiki.

3: what are the issues of our current system
-<jeti> except for the event pages not really updated, most of the links on the start page point to wrong/outdated information

4: Who do we want to prioritize with our information? Event visitors, Participants, Web info seekers? any other options?

-<jglauche> I can answer 4: Event visitors and Workshop Participants, before, during and after the event (I've been bad at it, still need to copy a few recepies for my workshop that worked) and ideally also post project descriptions

-<jeti> I see two main uses cases
- During events, info for people wanting to do workshops / help
- In general information about FHB so people know what it is

5: any other issues to take care of?
-<jeti> copying contents between event wiki and FHB wiki during events is annoying, maybe use one of the plugins from https://www.mediawiki.org/wiki/Page_import to automate

6: What do we want to do with the present information, update it, or preserve as is without updates.
-<jeti> Probably leave the historical event pages as is, update only the current info.

7: Currently we use a 2010 theme, that has updated to a 2022 version. Do we want this to update too? (you can test for yourself by choosing your personal default on your preference page) It is likely a drop-in change to the LocalSettings.php file.

8: Layout of event pages
Event pages are currently a copy of the previous one, should we make a new template for what should be on them
-<jeti> Section header link now to pages which aren't really update for events, we should make a generic page for them, or update them for every event if they are relevant

Please add your info, and add questions as needed. The more info we have, the better the wiki can become.

-<jeti> I wonder if we shouldn't make it a bit wider than only the wiki, more about FHB media strategy I think we now have our wiki, event wikis, maillist, facebook seems the Facebook posts from last year only reach about 30 people so I wonder how useful those are. probably should move to mastodon for that

-<jglauche> the FHB wiki makes formatting things really hard
-<jeti> maybe use a template for recipes, for example https://www.cookipedia.co.uk/recipes_wiki/How_to_use_the_recipe_builder_templates
-<jglauche> I don't like the styles and the apples as list items
-----
# Could someone check this page for correctness? https://foodhackingbase.org/wiki/Food_Hacking_Base:Administration
# The page is 10 years old, and need some update and/or clarification.
-<algoldor60> and we are no longer at Uberspace but completely at Ghandi
# We could use login info for the web site at Ghandi to change the theme, apples, etc.
# Do we know who has the git for the website? who makes backups?

2025-01-09 Question: All wikipage names are very ad-hoc, and follow no real pattern. Should we keep pages like this, or rename them all to clear page names? Redirects can make sure the links still work.
<algoldor60> ikmaak I do not understand the "ad-hoc" wiki names without patter. For the last years we try to use the same system for events like for example https://foodhackingbase.org/wiki/Fhb_37c3
<algoldor60> https://foodhackingbase.org/wiki/Kefir_making_37c3
<@ikmaak> if you see the all-pages list, you will see what i mean https://foodhackingbase.org/wiki/Special:AllPages
<@ikmaak> the standard wiki way of making links for subpages is Fhb_37c3/Kefir_Making
<@ikmaak> in the wiki we also historically uses an Events: namespace, that would make it Events:Fhb_37c3/Kefir_Making
<@ikmaak> but i think it would be better to make a redirect from Events: pages, so that it would have a Events:Fhb_37c3 redirect to Fhb_37c3, and subpages as Fhb_37c3/Kefir_Making
<algoldor60> I hope I'm fallowing sufficiently.
<algoldor60> It sounds to me more organized as you write it and along the lines where we want to go. I know it is not important but we can use just small letters in the names, right?
<algoldor60> links I mean
<@ikmaak> we can use small and big letters how we like it, we just have to decide on how to do it.
<@ikmaak> but it is good to be consistent. Are we FHB, Fhb, fhb? And also foodhackingbase, Foodhackingbase, FoodhackingBase FoodHackingBase?
<algoldor60> Food Hacking Base is the original name I would prefer that, fhb the abbreviation. Foodhackingbase we used to be short and online in the links if not using fhb
<@ikmaak> fhb in all small letters as the abbreviation makes the combination not stand out in a sentence and does not show it is a name. On its own it also nicer in small, but in sentences it might accidentally remove attention.
<@ikmaak> On its own I also think it aesthetically better in non-capitals, but in sentences it might accidentally remove attention.
<@ikmaak> we could just use a different capitalization, like FHb, fHb or fhB, maybe search engines notice :P (no real opinion on these, just providing options)
<algoldor60> ikmaak Well I went by simplicity of writing, I use most of the abbreviations in small letters. It may cause sometimes a confusion, you right there, I'm just kind of lazy with that way. So my preference would be fhb, that would be my take.
<jeti1> the logo and event pages have it as FHB
<jeti1> I would say if it's Food Hacking Base it's most logical that the abbreviation is also in caps
<x378> FHB indeed shows that it’s an abbreviation for something.
<algoldor60> ikmaak jeti1 x378 For me it is more about if I can keep writing fhb when I do the texts and stuff. I personally prefer small letters for the abbreviations but if others would like to use and display big ones it is fine with me. However when I write, I would like keep to fhb because it is comfy, that is what I'm after.

Next event

2025-01-10T15:51:30Z

Ikmaak: Add next next

Next Event:

=== [[Fhb_WHY2025]] ===

Here you can find "past next events": [[fhb at previous hacker events]]

FHB2025 WikiUpgrade

2025-01-10T15:14:12Z

Ikmaak:

FHB2025 WikiUpgrade

2025-01-10T14:32:06Z

Ikmaak: added name discussion

FHB2025 WikiUpgrade

2025-01-09T21:12:00Z

Ikmaak: Added question

FHB2025 WikiUpgrade

2025-01-09T10:46:46Z

Ikmaak: added info

Event31C3:2014/12/29 Cheese Rendezvous

2025-01-07T18:52:49Z

Ikmaak: Added Category

Test
[[Category:Cheese Tasting]]

34c3 whisky tasting

2025-01-07T18:50:58Z

Ikmaak: Added Category

If you attend fhb whisky tasting please mention here what are you bringing, thanks!

===List of Whiskies===

{|class="wikitable sortable"
!Whisky name
!Amount
!Type of whisky (single malt etc.)
!Origin
!Person bringing it
!Note
|-
|Loch Lomond
|0.7L
|single malt, organic
|Loch Lomond, Scotland
|[[User:Bigmac|bigmac]]
|https://en.wikipedia.org/wiki/Loch_Lomond_distillery this is Captain Haddocks whisky (from the adventures of Tintin)
|-
|Jura 18
|0.7L
|single malt
|Isle of Jura
|[[User:Bigmac|bigmac]]
|https://www.whiskybase.com/whiskies/whisky/96233/18-year-old this bottle was also at SHA2017
|-
|Amrut fusion
|0.7L
|single malt
|India
|[[User:Bigmac|bigmac]]
|https://en.wikipedia.org/wiki/Amrut_(whisky) the third best whisky in the world (2010 whisky bible)
|-
|Dun Bheagan Islay
|0.7L
|single malt
|Scotland
|[[User:Bigmac|bigmac]]
|Bottled straight from the cask and unchillfiltered for the purest expression of the malt; this is extremely smoky, peaty and intense - not for the faint of heart; warm, slightly medicinal, peat smoke flavours are layered with citrus and floral notes that present themselves with time.
|-
|Frysk Hynder
|0.7L
|single malt
|Frisia (Netherlands)
|[[User:Bigmac|bigmac]]
|the first Dutch whisky; just aged 4 years in a red wine cask, it is surprisingly nice to drink
|-
|Dunville's VR PX cask
|0.7L
|single malt
|Ireland
|[[User:Bigmac|bigmac]]
|a hard-to-get 10 year old Irish whisky; this brand was gone for 60 years and was recently revived
|-
|Rutte Celery Gin
|0.7L
|gin
|Netherlands
|[[User:Bigmac|bigmac]]
|not a whisky at all! https://www.thewhiskyexchange.com/p/31667/rutte-celery-gin
|-
|Teaninich 9y/o
|0.7L
|single cask malt whisky
|Scotland
|ikmaak
|bottle 32/382 50,4%
|-
|Jura Prophecy
|0.7L
|single malt
|Isle of Jura / Scotland
|[[User:cbro|cbro]]
|heavily peated
|-
|Johnnie Walker Blenders´Batch Red Rye Finish
|0.7L
|blended
|Scotland
|[[User:cbro|cbro]]
|trying this the first time myself - happy to share this experience with you
|-
|
|
|
|
|-
|}

Don't forget - reserve yourself a seat for the tasting - buy the whisky testing perk in our crowd funding campaign! https://foodhackingbase.org/wiki/Crowdsourcing_fhb34c3

[[Category:34c3]][[Category:Whisky Tasting]]

38C3 Whisky Tasting

2025-01-07T18:49:16Z

Ikmaak: typos and category

[[Fhb_38c3|<<<Back to fhb at 38C3 main page>>>]]

We provide a large number of interesting whiskeys to show you the wide range of things the world calls whiskey.
You are also invited to bring your own bottle to this event to make it even more insane. If you let us know in advance, we'll add them to this list.

[[User:Ikmaak|Ikmaak]] is main organizer of this event.

{| class="wikitable"
|+
!Number
!User
!Brand
!Age
!Percentage
!Comments
|-
|1
|[[User:Ikmaak|Ikmaak]] fhb
|'Murray McDavid' Auchriosk Speyside
|NA
|44.5%
|Speyside, Single malt, Quarter cask, Bourbon finish
|-
|2
|[[User:Ikmaak|Ikmaak]] fhb
|'Signatory Vintage' Port Dundas
|14Y
|46%
|Scottish, Single grain, Oloroso Shelly Butt Matured
|-
|3
|[[User:Ikmaak|Ikmaak]] fhb
|'Signatory Vintage' Glen Rothes 2014
|10Y
|57,1%
|Scottish, Single malt, Oloroso Shelly Butt Matured
|-
|4
|[[User:Ikmaak|Ikmaak]] fhb
|Glencoyne
|12Y
|43%
|Highlands
|-
|5
|[[User:Ikmaak|Ikmaak]] fhb
|Old Pulteney
|12Y
|40%
|Islay, Simgle Malt
|-
|6
|[[User:Ikmaak|Ikmaak]] fhb
|McConnells
|5Y
|46%
|Irish, Oloroso Shelly Cask Finished
|-
|7
|[[User:Ikmaak|Ikmaak]] fhb
|Glen Deveron
|16Y
|40%
|Highlands, Single malt
|-
|8
|[[User:Ikmaak|Ikmaak]] fhb
|'Cadenhead' An Orkney
|6Y
|46%
|Scottish
|-
|9
|[[User:Ikmaak|Ikmaak]] fhb
|'The Ultimate' Caol Ila 2015
|9Y
|46%
|Scottish, Single malt, 7Y Bourbon Cask Matured
|-
|10
|[[User:Ikmaak|Ikmaak]] fhb
|Laphroaig Four Oak
|NA
|40%
|Islay, Aged in four different oak casks
|-
|11
|[[User:Ikmaak|Ikmaak]] fhb
|'Lagg' Corriecravie Ed
|NA
|55%
|Scottish, Single Malt
|-
[[Category:Whisky Tasting]]

FHB2025 WikiUpgrade

2025-01-07T18:04:58Z

Ikmaak: more updates

Category:Cheese Tasting

2025-01-07T17:49:01Z

Ikmaak: link

One of FoodHackingBase recurring events are the cheese tastings we organize under the name "Cheese Rendezvous".

At these tastings we would like to show all participants on how to taste cheeses, and how to differentiate the different ways cheese can be made.

Here is a description of the events that already have been held.

Do you want to help organize these events, bring some cheese or present your cheese-related information, please look at [[Contributing to Cheese Tastings]] or jut come by on [[How_to_get_in_touch|IRC]].

Category:Cheese Tasting

2025-01-07T17:44:45Z

Ikmaak: typo

Fhb cheese rendezvous mch2022

2025-01-07T17:41:55Z

Ikmaak: Added Category

[[File:Cheese_tasting_30c3_together.jpg|thumb|Cheese rendez-vous at 30c3]]

[[Fhb_mch2022|<<<Back to fhb at MCH2022 main page>>>]]

[https://dud-poll.inf.tu-dresden.de/cheese_rendezvous/ To secure spot on the Session I. (Day 1, 19h30) please sign in here].

[https://dud-poll.inf.tu-dresden.de/cheese_rendezvous2/ To secure spot on the Session I. (Day 3, 20h00) please sign in here].

If you love cheese this event is a must, long story short. This is our cheese tasting paradise, cultivated through event to event, hopefully we will have again "cheese tasting train" taking our samples around, fingers crossed (or rather dipped in lazily running aged camembert :-))!

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 this 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'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 some 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 lasting for about two hours.

This event is based on '''donation at your will no one turned away for lack of funds'''.

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!

'''List of possible candidates'''
{| class="wikitable sortable"
! Cheese Name
! Amount
! Country of origin
! Person Trafficking it
! Notes
|-
|[https://en.wikipedia.org/wiki/Camembert Camembert de Normandie]
|500 g
|France, Normandie
|[[User:Algoldor|Algoldor]]
|Good quality small scale production Camembert, bio.
|-
|[https://en.wikipedia.org/wiki/Saint_Agur_Blue Saint Agur Blue]
|400 g
|France
|[[User:Algoldor|Algoldor]]
|Blue and creamy, cow milk, Beauzac, Auvergne
|-
|Smoked Emmentaler
|500g
|?
|[[User:vrs|vrs]]
|
|-
|Goat Emmentaler
|225g
|?
|[[User:vrs|vrs]]
|
|-
|Bergkäse with fenugreek
|330g
|Germany
|[[User:vrs|vrs]]
|
|-
|Bergkäse (old)
|450g
|Germany
|[[User:vrs|vrs]]
|
|-
|??
|285g
|?
|[[User:vrs|vrs]]
|
|-
|}
[[Category:Cheese Tasting]]

Fhb cheese rendezvous emf2018

2025-01-07T17:41:35Z

Ikmaak: Added Category

This page is dedicated to the cheese rendezvous at EMF 2018, so most of the info is shared here.

[[File:800px-Camembert_monster_face_fiesta_celin_1600_faa13122016.jpg |thumb|left|Camembert monster]].

[https://dudle.inf.tu-dresden.de/cheese1_emf2018/ To secure spot on tasting session I. 31/8/218 please sign in here].

[https://dudle.inf.tu-dresden.de/cheese2_emf2018/ To secure spot on tasting session II. 1/9/2018 please sign in here].

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 "cheese tasting train" taking around our samples, fingers crossed (or rather dipped in lazily running aged camembert :-))!

Each session is open to 20 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'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.

This event is based on '''donation at your will no one turned away for lack of funds'''. As other events which I'm coordinating at EMF 2018 the profit will go towards the fermentation mobile project, so if you can, try to support it is for a good thing! Of course part of the project is harvest of apples and making the cidre from them in this season 2018, so if all goes well by your donation you will fund partly a cidre which you will drink at CCC Camp 2019.

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!

'''List of possible candidates'''
{| class="wikitable sortable"
! Cheese Name
! Amount
! Country of origin
! Person Trafficking it
! Notes
|-
|[https://en.wikipedia.org/wiki/Camembert Camembert de Normandie], l'Earl de la Novère
|500 g
|France, Normandie
|[[User:Algoldor|Algoldor]]
|Good quality small scale production camembert, bio.
|-
|[https://www.iltagliere.it/italiani_moliterno_al_tartufo.html Moliterno al tartufo] Truffle cheese
|400-500 g
|tbd
|[Ikmaak]
|As tasted on the latest Camps and Congress :)
|-
|[https://en.wikipedia.org/wiki/Saint_Agur_Blue Saint Agur Blue]
|500 g
|France
|[[User:Algoldor|Algoldor]]
|Blue and creamy, cow milk, Beauzac, Auvergne
|-
|[https://en.wikipedia.org/wiki/Mimolette Mimolette]
|200 g
|France
|[[User:Algoldor|Algoldor]]
|Orange from annatto, cow milk, from Lille.
|-
|[https://en.wikipedia.org/wiki/Comt%C3%A9_cheese Comté (Guryère de Comté)]
|400 g
|France
|[[User:Algoldor|Algoldor]]
|Eastern France, 24 months aged, unpasteurized cow milk, 64 000 t of annual production
|-
|[https://en.wikipedia.org/wiki/Roquefort Roquefort]
|400 g
|France
|[[User:Algoldor|Algoldor]]
|South of France, sheep milk, aged in Combalou caves of Roquefort-sur-Soulzon.
|}
[[Category:Cheese Tasting]]

Fhb cheese rendezvous ccc2023

2025-01-07T17:41:16Z

Ikmaak: Added Category

[[Fhb_ccc2023|<<<Back to fhb at CCC Camp 2023 main page>>>]]

[https://dud-poll.inf.tu-dresden.de/B7l_BOvqNg/ To secure spot on the Session I. (Day 1, 19h30) please sign in here.]

[https://dud-poll.inf.tu-dresden.de/cheese_rendezvous_ccc2023/ To secure spot on the Session 2. (Day 4, 19h30) please sign in here.]

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 this 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'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 some 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 lasting for about two hours.

This event is based on '''donation at your will no one turned away for lack of funds'''.

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!

'''List of possible candidates'''

Please fill out the table as complete as you can, as it can help people with allergies.

Put a ✔in the Vega column if the cheese is not using any animal-derived rennet.
{| class="wikitable sortable"
!Cheese Name
!Amount
!Country of origin
!Type
!Consistency
!Age
!Milk
!Fat
!Vega
!Cost
!User
!Notes
|-
|[https://www.lutjewinkel1916.nl Lutjewinkel1916 Spicy and Creamy]
|680g
|Netherlands, North Holland
|Gouda
|Hard
|35-40 weeks
|Cow
|48+
|
|[https://www.goudacheeseshop.com/nh-lutjewinkel-1916-spicy-and-creamy.html 10,50 500g '''€''']
|[[User:Jeti|Jeti]]
|Won super gold at world cheese awards
|-
|[https://www.kaasvanboerslob.nl/c/kruidenkazen/p/slob-pesto-pijnboompit-groen Slob Pesto Pinenut]
|440g
|Netherlands, South Holland
|Gouda
|Semi-hard
|3 months
|Cow
|50
|
|3,50 200gr
|[[User:Jeti|Jeti]]
|Basil, garlic, pinenuts
|-
|Bemmelaer Cumin Old
|466g
|Netherlands, Utrecht
|Gouda
|Semi-hard
|16 months
|Cow
|
|
|3,95 250g
|[[User:Jeti|Jeti]]
|Cumin
|-
|Farmer's Cheese Truffle
|388g
|Netherlands
|Gouda
|Semi-hard
|Young
|Cow
|
|
|4,50 200g
|[[User:Jeti|Jeti]]
|Truffle
|-
|Farmer's Cheese Tartufo
|400g
|Netherlands
|Gouda
|Semi-hard
|Young
|Cow
|50+
|
|8,00 400g
|[[User:Bigmac|bigmac]]
|Truffle cheese from unpasteurized milk
|-
|Lidl Queso Pimento/Lima (red pepper and lime)
|2 x 200g
|Netherlands, South Holland
|Gouda
|Semi-hard
|Young (min 5 weeks)
|Cow
|50
|
|2,09 200g
|[[User:Bigmac|bigmac]]
|
|-
|[https://www.basironcheese.com/basiron-jalapeno/ Basiron Jalapeño]
|400g
|Netherlands, South Holland
|Gouda
|Semi-hard
|Young
|Cow
|
|
|7,10 400g
|[[User:Bigmac|bigmac]]
|Spicy!
|-
|[https://old.amsterdam/producten/old-amsterdam-creme-classic/ Old Amsterdam crème]
|3 x 125g
|Netherlands, North Holland
|Cream cheese
|soft and gooey
|Young
|Cow
|
|
|2,49 125g
|[[User:Bigmac|bigmac]]
|Needs crackers
|-
|Honeyclover Hayflower cheese
|400g
|Possibly Austria
|Austrian mountain cheese
|Semi-hard
|
|Cow
|
|
|6,75 400g
|[[User:Bigmac|bigmac]]
|The cheese is coated in hayflowers
|-
|Manchego
|400g
|Spain, La Mancha
|Sheep cheese
|Semi-hard
|
|Sheep
|
|
|8,00 400g
|[[User:Bigmac|bigmac]]
|Unknown age
|-
|Dutch old goat cheese
|400g
|Netherlands
|Gouda
|Hard
|12 months old
|Goat
|
|
|5,60 400g
|[[User:Bigmac|bigmac]]
|
|-
|Dutch overaged cheese
|400g
|Netherlands
|Gouda
|Hard
|24 months old
|Cow
|
|
|5,85 400g
|[[User:Bigmac|bigmac]]
|
|-
|Dutch Clove Old
|400g
|Netherlands, Friesland
|Gouda
|Hard
|12 months
|Cow
|
|
|5,85 400g
|[[User:Bigmac|bigmac]]
|Cumin and cloves
|-
|[https://www.dekaasfabriek.nl/assortiment/geitenkaas-specialiteiten/harry-de-gerookte-geit Harry the smoked goat]
|348g
|Netherlands,Utrecht
|Gouda
|Hard
|
|Goat
|50+
|
|29,95 / kg
|[[User:Jeti|Jeti]]
|Smoked
|-
|[https://www.landanacheese.com/our-assortment/45/rosso.html Landana Red Rosso]
|374g
|Netherlands,South Holland
|Gouda
|Hard
|lactose free
|Goat
|50+
|✔
|24,50 / kg
|[[User:Jeti|Jeti]]
|washed on the outside with a mixture of brine, white wine and corynebacterium culture
|-
| Unnamed "Bergkäse" (medium age)
| 350g
| Germany
| Mountain cheese
| Hard
| 3 months
| Cow
|
|
|
| [[User:vrs|vrs]]
| my favorite cheese for putting in pasta (especially Kasspatzn)
|-
| Smoked Emmentaler
| 200g
| Germany
| Emmentaler
| Hard
|
| Cow
|
|
|
| [[User:vrs|vrs]]
|
|-
| Alpenparmesan
| 200g
|
| ?
| Hard
|
| Cow
|
|
|
| [[User:vrs|vrs]]
| Supposedly made like a parmesan, but the result is pretty different
|-
| Mountain cheese with a herb crust
| 200g
| Germany
| Mountain cheese
| Semi-hard
|
| Cow
|
|
|
| [[User:vrs|vrs]]
| Also a cheese coated in flowers - a quite popular combination in Germany
|-
|leipäjuusto with and without lactose ("bread cheese")
|280g + 280g
|Finland
|Fresh cheese
|Semi-soft
|not aged
|Cow
|22%
|
|15-22 / 100g
|jaga
|Squeaky cheese. Neutral flavor, can be eaten with with sweet or with salty sides.
|-
|Keisarinna
|300g
|Finland
|Gouda
|Hard
|7 months
|Cow
|30%
|
|22,5e/100g
|jaga
|Manufactured with goal of creating crystals in shorter amount of time.
|-
|Västerbotten
|300g
|Sweden
|Cheddarish parmesanish
|Hard
|14 months
|Cow
|33%
|
|
|
|Regional cheese, that rose to popularity in Sweden. Strong, parmesan-like flavor.
|-
|Comte
|
|france comte
|
|semi-hard
|36
|cow
|
|
|
|
|unpasturize
|-
|Camambert de Normandie
|
|France, Normandie
|
|soft
|
|cow
|
|
|
|
|
|-
|mimolette
|
|france
|
|hard
|
|cow
|
|
|
|
|annatto
|}
[[Category:Cheese Tasting]]

Fhb cheese rendezvous 36c3

2025-01-07T17:40:48Z

Ikmaak: Added Category

[[File:Cheese_tasting_30c3_together.jpg|thumb|Cheese rendez-vous at 30c3]]

[[Fhb_36c3|<<<Back to the main page>>>]]

[https://dudle.inf.tu-dresden.de/cheeserendezvous36c3/ To secure spot on the Session I. (Day 2, 19h00) please sign in here].

[https://dudle.inf.tu-dresden.de/cheeserendezvous2_36c3/ To secure spot on the Session II. (Day 3, 19h00) please sign in here].

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 "cheese tasting train" taking around our samples, fingers crossed (or rather dipped in lazily running aged camembert :-))!

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'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.

This event is based on '''donation at your will no one turned away for lack of funds'''.

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!

'''List of possible candidates'''
{| class="wikitable sortable"
! Cheese Name
! Amount
! Country of origin
! Person Trafficking it
! Notes
|-
|[https://en.wikipedia.org/wiki/Camembert Camembert de Normandie]
|500 g
|France, Normandie
|[[User:Algoldor|Algoldor]]
|Good quality small scale production Camembert, bio.
|-
|[https://en.wikipedia.org/wiki/Saint_Agur_Blue Saint Agur Blue]
|400 g
|France
|[[User:Algoldor|Algoldor]]
|Blue and creamy, cow milk, Beauzac, Auvergne
|-
|[https://en.wikipedia.org/wiki/Mimolette Mimolette]
|300 g
|France
|[[User:Algoldor|Algoldor]]
|Orange from annatto, cow milk, from Lille.
|-
|[https://en.wikipedia.org/wiki/Comt%C3%A9_cheese Comté]
|400 g
|France
|[[User:Algoldor|Algoldor]]
|Eastern France, 24 months aged, unpasteurized cow milk, 64 000 t of annual production
|-
|[https://en.wikipedia.org/wiki/Roquefort Roquefort]
|400 g
|France
|[[User:Algoldor|Algoldor]]
|South of France, sheep milk, aged in Combalou caves of Roquefort-sur-Soulzon.
|-
|[http://mfcheese.com/yb.html Young Buck]
|2x 150 g
|Northern Ireland
|[[User:Truhe|Truhe]]
|[[File:youngbuck.jpg|150px|thumb|left]]Northern Ireland, three months, cow milk (raw milk)
|-
|[https://etivaz-aop.ch/en/lenoir-rene-maurice.html L'Etivaz]
|2x 150 g
|Switzerland
|[[User:Truhe|Truhe]]
|[[File:etivas.jpg|150px|thumb|left]]Switzerland, cow milk (raw milk), 18 months
|-
|[http://www.sennerei-sibra.at/de/Produkt.php?p=302 Sibratsgfäller Bergkäse]
|~2500 g
|Austria
|[[User:sva|sva]]
|[[File:Sva_cheese.jpg|150px|thumb|left]]Switzerland, cow milk (raw milk), 3-4 months
|-
|[https://www.bergader.de/bergader-spezialitaeten/bavaria-blu/bavaria-blu-torte-12-kg-torte/ Bavaria blu "Der Feinwürzige"]
|~3500 g
|Bavaria
|[[User:sva|sva]]
|[[File:Sva_cheese.jpg|150px|thumb|left]]Germany, cow milk
|-
|[https://www.bergader.de/bergader-spezialitaeten/biarom/biarom-gruener-pfeffer-16-kg/ Biarom Grüner Pfeffer]
|~2000 g?
|Bavaria
|[[User:sva|sva]]
|[[File:Sva_cheese.jpg|150px|thumb|left]]Germany, cow milk, lactose free
|}

[[category:36c3]][[Category:Cheese Tasting]]

Fhb cheese rendezvous 35c3

2025-01-07T17:40:26Z

Ikmaak: Added Category

[[File:800px-Camembert_monster_face_fiesta_celin_1600_faa13122016.jpg |thumb|left|Camembert monster]].

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 "cheese tasting train" taking around our samples, fingers crossed (or rather dipped in lazily running aged Camembert :-))!

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'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.

This event is based on '''donation at your will no one turned away for lack of funds'''.

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!

'''List of possible candidates'''
{| class="wikitable sortable"
! Cheese Name
! Amount
! Country of origin
! Person Trafficking it
! Notes
|-
|[https://en.wikipedia.org/wiki/Camembert Camembert de Normandie]
|500 g
|France, Normandie
|[[User:Algoldor|Algoldor]]
|Good quality small scale production camembert, bio.
|-
|[https://www.iltagliere.it/italiani_moliterno_al_tartufo.html Moliterno al tartufo] Truffle cheese
|400-500 g
|tbd
|[Ikmaak]
|As tasted on the latest Camps and Congress :)
|-
|[https://en.wikipedia.org/wiki/Saint_Agur_Blue Saint Agur Blue]
|500 g
|France
|[[User:Algoldor|Algoldor]]
|Blue and creamy, cow milk, Beauzac, Auvergne
|-
|[https://en.wikipedia.org/wiki/Mimolette Mimolette]
|200 g
|France
|[[User:Algoldor|Algoldor]]
|Orange from annatto, cow milk, from Lille.
|-
|[https://en.wikipedia.org/wiki/Comt%C3%A9_cheese Comté]
|400 g
|France
|[[User:Algoldor|Algoldor]]
|Eastern France, 24 months aged, unpasteurized cow milk, 64 000 t of annual production
|-
|[https://en.wikipedia.org/wiki/Roquefort Roquefort]
|400 g
|France
|[[User:Algoldor|Algoldor]]
|South of France, sheep milk, aged in Combalou caves of Roquefort-sur-Soulzon.
|}

[[Category:Cheese Tasting]]

Cheesetasting ccccamp2019

2025-01-07T17:39:15Z

Ikmaak: Added Category

[[Fhb_ccc2019|<<<Back to the main page>>>]]

[[File:800px-Camembert_monster_face_fiesta_celin_1600_faa13122016.jpg |thumb|left|Camembert monster]].

[https://dudle.inf.tu-dresden.de/cheese1camp2019/ To secure spot on tasting session I. Day 1, 20h00 please sign in here].

[https://dudle.inf.tu-dresden.de/cheese2camp2019/ To secure spot on tasting session II. Day 3, 20h00 please sign in here].

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 "cheese tasting train" taking around our samples, fingers crossed (or rather dipped in lazily running aged [https://en.wikipedia.org/wiki/Camembert Camembert] :-))!

Each session is open to 20 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 this 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, well all would be appreciated. If you are bringing cheese please do label it well with at least it's name and type of milk used, your nick or name/contact would come handy too. This is serious, you may be not present when we prepare the treat and than we are kind of done, we have quite often around 50% of unidentified cheeses and it is actually not so much fun to present them because you are just missing a big part of the story. The best would be of course to add short description to our wiki (please check the sample below). FHB will be getting some of 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.

This event is based on '''donation at your will no one turned away for lack of funds'''.

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!

'''List of possible candidates'''
{| class="wikitable sortable"
! Cheese Name
! Amount
! Country of origin
! Person Trafficking it
! Notes
|-
|[https://en.wikipedia.org/wiki/Camembert Camembert de Normandie]
|500 g
|France, Normandie
|[[User:Algoldor|Algoldor]]
|Good quality small scale production Camembert, bio, cow milk.
|-
|[https://www.iltagliere.it/italiani_moliterno_al_tartufo.html Moliterno al tartufo] Truffle cheese
|400-500 g
|tbd
|[Ikmaak]
|As tasted on the latest Camps and Congress :)
|-
|[https://en.wikipedia.org/wiki/Mimolette Mimolette]
|200 g
|France
|[[User:Algoldor|Algoldor]]
|Variety "vieille/old", Orange from annatto, cow milk, from Lille.
|-
|[https://en.wikipedia.org/wiki/Comt%C3%A9_cheese Comté]
|400 g
|France
|[[User:Algoldor|Algoldor]]
|Eastern France, 24 months aged, unpasteurized cow milk, 64 000 t of annual production
|-
|[https://en.wikipedia.org/wiki/Roquefort Roquefort]
|400 g
|France
|
|South of France, sheep milk, aged in Combalou caves of Roquefort-sur-Soulzon.
|}

[[Category:Cheese Tasting]]

Cheese rendezvous emf2024

2025-01-07T17:38:53Z

Ikmaak: Added Category

[[File:Cheese_tasting_30c3_together.jpg|thumb|Cheese rendez-vous at 30c3]]

[[Fhb_emf2024|<<<Back to fhb at EMF main page>>>]]

[https://dud-poll.inf.tu-dresden.de/cheese1_emf/ To secure spot on the Session I. (Day 2, FRI 18h00) please sign in here]

[https://dud-poll.inf.tu-dresden.de/cheese2_emf/ To secure spot on the Session 2. (Day 3, SAT 18h00) please sign in here.]

[https://dud-poll.inf.tu-dresden.de/cheese15_emf/ To secure spot on the extra afternoon session. (Day 3, SAT 16h00) please sign in here.]

Each cheese tasting 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 this one (like three times overbooked). 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'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). Still please sign in in advance! FHB will be getting some 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 lasting for about two hours or bit over.

This event is based on '''donation at your will no one turned away for lack of funds'''.

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!

'''List of possible candidates'''

Please fill out the table as complete as you can, as it can help people with allergies.

Put a ✔in the Vega column if the cheese is not using any animal-derived rennet.

}
{| class="wikitable sortable"
!Cheese Name
!Amount
!Country of origin
!Type
!Consistency
!Age
!Milk
!Fat
!Vega
!Cost
!User
!Notes
|-
|Pastýř (manchego)
|350 g
|Czech Republic
|100% sheep cheese
|semi-hard
|
|sheep
|
|
| '''€'''
|[[User:Algoldor|Algoldor]]
|Czech style of Spanish Manchego.
|-
|goat&sheep, type 60
|360g
|Czech Republic
|
|semi-hard
|
|goat&sheep
|
|
|
|[[User:Algoldor|Algoldor]]
|Produced by Farma Držovice, small producer.
|
|-
|[https://www.dekaasfabriek.nl/assortiment/geitenkaas-specialiteiten/harry-de-gerookte-geit Harry the smoked goat]
|298g
|Netherlands,Utrecht
|Gouda
|Hard
|
|Goat
|50+
|
|29,95 / kg
|[[User:Jeti|Jeti]]
|Smoked
|-
|Notenmelange
|456g
|Netherlands
|Gouda
|Semi-hard
|
|Cow
|
|
|19,95/ kg
|[[User:Jeti|Jeti]]
|contains Hazelnut/walnut/fenugreek (GLUTEN)
|-
|Goudse boerenkaas
|462g
|Netherlands,Utrecht
|Gouda
|Hard
|
|Cow
|48+
|
|8,95
|[[User:Jeti|Jeti]]
|Dutch farmers cheese, made from Raw milk (traditional speciality guaranteed)
|-
||[https://geertjeshoeve.nl/winkel/boerderijwinkel/geitenzuivel/ Geertje's hoeve geitenkaas]
|454g
|Netherlands,Utrecht
|
|Hard
|
|Goat
|
|
|8,50
|[[User:Jeti|Jeti]]
|
|-
|Graskaas
|290g
|Netherlands, Noord Limburg
|Gouda
|Hard
|6m+
|Cow
|60%+
|
|
|[[User:Ikmaak|Ikmaak]]
|Young Dutch cheese, made of milk from cows that come outside to graze after winter.
|
|-
|Old Maastricht
|300g
|Netherlands, Maastricht
|Gouda
|Hard
|14m+
|Cow
|48%+
|
|
|[[User:Ikmaak|Ikmaak]]
| Old dutch cheese, made by Maastricht Cheesemakers, in low quantity, mostly sold locally.
|
|-
|[https://en.wikipedia.org/wiki/Roquefort Roquefort]
|235g
|France
|Blue Cheese
|Soft
|3m
|Cow
|60%+
|
|
|[[User:Ikmaak|Ikmaak]]
|
|
|-
|[https://en.wikipedia.org/wiki/Brie Old Brie]
|250g
|France
|
|Soft
|
|Cow
|60%+
|
|
|[[User:Ikmaak|Ikmaak]]
|Brie extra ripe.
|
|-
|[https://www.iltagliere.it/italiani_moliterno_al_tartufo.html Moliterno al tartufo] Truffle cheese
|360g
|Italia
|Truffle Cheese
|Semi-hard
|8m+
|Sheep
|48%+
|
|
|[[User:Ikmaak|Ikmaak]]
|As tasted on the latest Camps and Congress :)
|
|-
|[https://en.wikipedia.org/wiki/Cornish_Yarg Cornish Yarg]
|1548g
|UK
|
|semi-hard
|
|Cow
|30.1%
|
|£22.00/kg
|[[User:MikeBoo|MikeBoo]]
|Cornwall's (UK) unique Yarg cheese: tangy core, natural rind, and the star - a nettle wrap! Brushed on, these nettles create a striking white mold, adding a subtle mushroomy note. Inside? A delightful surprise - fresh, lemony, creamy, with an irresistible crumble.
|-
| Schabziger Pecorino
| 200g
| DE
| Pecorino
| hard
| 2y
| Sheep
|
|
|
| vrs
|
|-
| Mountain Cheese (old)
| 200g
| DE/AT
| Mountain Cheese
| semi-hard
| 1y?
| Cow
|
|
|
| vrs
|
|-
| Mountain Cheese (medium)
| 250g
| DE/AT
| Mountain Cheese
| semi-hard
| 6m?
| Cow
|
|
|
| vrs
| I brought another 250g for putting into pasta and related things
|-
| Mountain Cheese (young)
| 250g
| DE/AT
| Mountain Cheese
| semi-hard
| 2m?
| Cow
|
|
|
| vrs
|
|-
| Mountain Cheddar
| 250g
| DE/AT
| Mountain Cheese
| semi-hard
|
| Cow
|
|
|
| vrs
| Mountain Cheese with a Cheddar culture
|-
| Mountain Cheese with Fenugreek
| 250g
| DE/AT
| Mountain Cheese
| semi-hard
|
| Cow
|
|
|
| vrs
|
|-
| Mountain Cheese with wildflowers
| 200g
| DE/AT
| Mountain Cheese
| semi-hard
|
| Cow
|
|
|
| vrs
|
|-
| Emmentaler
| 200g
| DE/AT
| Emmentaler
| semi-hard
|
| Cow
|
|
|
| vrs
|
|-
| Smoked Emmentaler
| 250g
| DE/AT
| Emmentaler
| semi-hard
|
| Cow
|
|
|
| vrs
|
|-
| Goat Emmentaler
| 250g
| DE/AT
| Emmentaler
| semi-hard
|
| Goat
|
|
|
| vrs
|
|-
| Alpenparmesan
| 250g
| DE/AT
| Parmesan (ish)
| semi-hard
|
| Cow
|
|
|
| vrs
|
|-
| Roccolo
| 250g
| IT
| Roccolo
| semi-hard
|
| Cow
|
|
|
| vrs
|
|-
| Fontal
| 200g
| IT
| Fontal
| soft
|
| Cow
|
|
|
| vrs
|
|-
| Tomme (young)
| 250g
| FR
| Tomme
| semi-hard
|
| Cow
|
|
|
| vrs
|
|-
|Leipajuusto
|430g
|FI
|fresh cheese
|semi-hard
|
|Cow
|
|
|
|jaga
|
|-
|Keisarinna
|300g
|FI
|aged gouda
|hard
|7m
|Cow
|
|
|
|jaga
|
|-
|Vasterbotten
|450g
|SE
|aged hard cheese
|hard
|14m
|Cow
|
|
|
|jaga
|
|-
|Le Rustique
|250g
|FR
|camembert
|soft
|2d
|Cow
|
|
|
|jaga
|
|}

[[Category:Cheese Tasting]]

Cheese rendezvous 38c3

2025-01-07T17:38:04Z

Ikmaak: Added Category

FHB's traditional cheese tasting.
To secure a place, please signup [https://dud-poll.inf.tu-dresden.de/cheese_38c3_day1/ here] for day 1 or [https://dud-poll.inf.tu-dresden.de/cheese_38c3_day3/ here] for day 3.

Each cheese tasting 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 this one (like three times overbooked). 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'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). Still please sign in in advance! FHB will be getting some 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 lasting for about two hours or bit over.

This event is based on donation at your will no one turned away for lack of funds.

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!

List of possible candidates

Please fill out the table as complete as you can, as it can help people with allergies.
{| class="wikitable"
|+
!cheese name
!origin country
!type
!age/ripeness
!milk
!fat
!amount
!price EUR/kg
!who brings it
!Notes
|-
|beyaz peynir
|germany/turkey
|brine
|
|cow
|45%
|500g
|12
|jaga
|
|-
|tetilla
|spain
|brine
|a few weeks
|cow
|>50%
|200g
|37
|vrs
|
|-
|Weißlacker
|germany
|brine
|6mo
|cow
|45%
|200g
|50
|vrs
|
|-
|Jong Belegen
|
|gouda
|
|
|
|320g
|13.5
|ikmaak
|
|-
|Pittig Extra Belegen
|
|gouda
|
|
|
|265g
|16.5
|ikmaak
|
|-
|Brokkelkaas
|
|gouda
|
|
|
|285g
|22
|ikmaak
|
|-
|mountain cheese (young)
|switzerland
|mountain cheese
|young
|cow
|
|200g
|26
|jaga
|
|-
|sheep mountain cheese
|?
|mountain cheese
|
|sheep
|?
|200g
|42
|vrs
|
|-
|goat mountain cheese
|?
|mountain cheese
|
|goat
|?
|200g
|42
|vrs
|
|-
|Mountain cheese (very old)
|Germany
|mountain cheese
|24om
|cow
|
|200g
|40
|vrs
|
|-
|Camenbert Des Ducs
|
|camembert ?
|
|
|
|220g
|16
|ikmaak
|
|-
|Coulommiers
|
|camembert ?
|
|
|
|330g
|12
|ikmaak
|
|-
|Chaource
|France
|Brie
|
|
|
|250g
|26
|Jaga
|
|-
|Brie de Meaux
|France
|Brie
|ripe
|cow
|
|200g
|30
|Jaga
|
|-
|Reblochon
|France
|red mold
|
|cow
|
|200g
|30
|Jaga
|
|-
|Remoudou
|
|
|
|
|
|200
|32.5
|ikmaak
|
|-
|Epoisses
|France
|red mold
|ripe
|cow
|
|100g
|46
|jaga
|
|-
|Graukäse
|austria
|whey
|
|cow
|2%
|200g
|40
|vrs
|
|-
|green herbs and nuts cheese
|Germany
|gouda
|young
|cow
|
|200g
|30
|Jaga
|
|-
|mountain cheese w/ pepper
|alps region
|mountain cheese
|
|cow
|?
|200g
|35
|vrs
|
|-
|Roquefort
|France
|
|
|
|
|240
|35
|ikmaak
|
|-
|Niva
|Czech
|
|
|
|
|
|
|algoldor
|Famous Czech blue or rather green mold cheese, copy of Roquefort.
|-
|Saint Agur
|France
|blue cheese
|
|cow
|40-50%
|200g
|27
|Jaga
|
|-
|pomace gorgonzola
|?
|blue cheese
|
|cow
|?
|130g
|50
|vrs
|
|-
|truffle cheese
|
|pecorino
|
|sheep
|?
|270
|40
|ikmaak
|
|}

[[Category:Cheese Tasting]]