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biochymickal_arts_20130913 [2013-09-18 12:13] – created nik | biochymickal_arts_20130913 [2013-09-18 18:09] – maja | ||
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==== Biochymickal Arts 20130913 ==== | ==== Biochymickal Arts 20130913 ==== | ||
- | 20130913 | + | day one (and prior) of [[Biochymickal Arts 2013]] |
- | | + | ==== Introduction ==== |
+ | |||
+ | Welcome to Biochymickal Arts, a part of Splinterfields, | ||
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+ | With these ideas in mind, 5 years ago we began designing workshops to help us answer the question: what if we reconnect fundamental sciences, traditional crafts and emerging arts and technologies? | ||
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+ | We hope to have designed the workshop with sufficient openness to allow your interests and experience to come to the fore. Please make use of this time to make the workshop your own. We prepared a few introductory sessions to get us started, but what we really want to see is your ideas emerging through the open sessions. For this to happen we ask you to stay as focused as you can, try to avoid contact with the " | ||
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+ | I'll take you through the flow and the context of the workshop tomorrow morning at 10. We will continue until 18, with a lunch break at 13h and dinner at 18:30. For people who arrive before 10 we will serve breakfast as well. Tonight we're here to get to know each other, make a few personal connections and try to understand what motivates each of us to dedicate a weekend to fermentation and biohacking. To do that, I'd like to start by asking each of you to propose a toast. When you feel ready, tap your glass, stand up and raise your glass to one thing that makes your hands itch, your stomach grumble, or your brain burn when you think about biochymickal arts. So please toast to one thing that fascinates you in fermentation and/or biohacking. Do it when you feel ready, but make sure you've done your toast before dessert. | ||
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+ | -Maja Kuzmanovic | ||
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+ | Toasts: | ||
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+ | | ||
+ | * (Rasa) To the little creepy bacteria that make things bad but also very tasty! | ||
+ | * (Pieter) To Sero Tonin, exhchanging stories and creating new ones! | ||
+ | * (Martynas) To versatility of microbes and to listening to fermenting batches of beer! | ||
+ | * (Eva) To culture and collaboration between human and microbiological realms | ||
+ | * (Riita) To learning, eating and the hard working Polish guys selling fabulous pickles! | ||
+ | * (Philippe) To Funazushi, the Japanese fish and rice fermentation that tastes like roquefort! And to the happy microbiome! | ||
+ | * (Nik) To curiosity and inconsistency! | ||
+ | * (Cocky) To interesting sparks and the bacteria that make them happen! | ||
+ | * (Natalia) To slowness and fermented time! | ||
+ | * (Maria) To the pleasure of fermented flavours! | ||
+ | * (Hugo) To creative misuse! | ||
+ | * (Ariana) To the materiality of metaphor! | ||
+ | * (Pascal) To IT! | ||
+ | * (Brian) To gut thinking and quorum sensing! | ||
+ | * To the symbiosis of new materials and processes! | ||
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+ | ==== Nik's wetlab prep ==== | ||
+ | * [[PDA recipe|making PDA]] to prepare plates | ||
* preparing plates, microwave pasteurisation (sub 120ºC sterilisation? | * preparing plates, microwave pasteurisation (sub 120ºC sterilisation? | ||
* reading list and library subsection | * reading list and library subsection | ||
- | * preparing cultures from 3×3 ferments (see above) | + | * preparing cultures from 3×3 ferments (see below) |
- | * cooking, eating, drinking | + | |
+ | |||
+ | ==== pre-prepared fermented samples==== | ||
+ | |||
+ | Maria prepared three samples: | ||
+ | * A - salt-based fermentation (2%) | ||
+ | * B - whey-based fermentation | ||
+ | * C - salt-based + fish | ||
+ | |||
+ | A/B/C will come in different versions: | ||
+ | |||
+ | - 6-days fermentation | ||
+ | - 4-days fermentation | ||
+ | - 2-days fermentation | ||
+ | |||
+ | {{> | ||
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+ | This is based on delivery on Wednesday 11 September afternoon. If you need them on Monday 9th, I can deliver in the morning, it just means that sample 3 will have to be opened after 2 days (so on Wednesday). | ||
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+ | There will be a total of 9 jars. For each, we said we would look at the vegetable tissue and liquid, so we are talking of about 18 or so slides. | ||
+ | |||
+ | I will add to this: | ||
+ | * D - sample of 2 weeks old (so inedible) sample of the fish kimchi you tried. | ||
+ | * E - sample from 2010 (unopened, we may find some mold on the top if we are lucky...). | ||
+ | * F - sample of kimchi juice that is 9 months old. | ||
+ | note that sea salt should be used, rather than table salt (since table salt often contains [[wp> |