KopenLab

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Hackteria @ The Kopenlab Festival 21 - 26 June, 2014

Hackteria @ KopenLab Festival 2014

At the the early developing stage of HLab14, the co-organiser of KopenLab Martin Malthe Borch joined several skype meetings and eventually came to Yogyakarta to partake HackteriaLab 2014 between 13 - 28 April. The exchange amongst artistic context and citizen science lead to several spontaneous workshops and continuous researches which now we bring few of them to KopenLab dated 21 - 26 June. More details about the background of KopenLab & ESOF – Euroscience Open Forum see http://kopenlab.dk

Open Workshop: Shake It Baby with wild PCR and a few Nano drops


21 June 12h - 16h (not yet confirmed) - urs, tobi ?

"Shake it Baby" workshop where we make all kind of liquid shakers like:

  • Horizontal Tube Rotator - Gjino Style, link?

etc. (anyone?)

Open Workshop: HomeMade Kimchi - Asian sourkraut

Kimchi is a very popular fermented pickle in Asian societies nowadays. In the western world, Kimchi is commonly refers to "baechu kimchi - the cabbage pickle" known in Korea. The intricacy of flavour of Kimchi is made by the act of bateria, an everyday diy bio art practiced in many different societies in the world. However, the modern red form of Korean Kimchi processed with chilli flake was only introduced some 500 yrs ago when chilli first traded to Korea.

In this open workshop, anyone, the participants are invited to join one or all of three blocks of Kimchi making in different stages, getting to know and/or experiment various of available vegetable (to replace Chinese Cabbage), fruit (to replace apple & pear), herbs (to replace ginger). But yes, Chinese Cabbage is the basic to start with ~

Kimchi usually contain fish sauce, a vegetarians form is in developing ~ more soon. Question, comment feel free to drop line to pei / vul3jp6p at gmail doc com

>>> step-by-step introduction if you like to do it at home ;')

Note: Every child under the age of 8 must accompanied by an adult.


I/III The Basic & The Ingredients, 21 June, 13h - 15h

Kimchi02.jpg

  • Intro to Asian Daily Cuisine involved fermentation, pickle (KIMCHI), tofu, tempe, nato, etc
  • Getting to know the Basic & The Ingredients of DIY Kimchi
  • Cut & Dehydrate the cabbage/other vegi experiments (Top secrete : the percentage of the salt !!)

IMPORTANT!:participant is recommended to bring your own Chinese Cabbage (500 grams or more) & a deep tray, which is deep enough for the amount of vegetable (cutted cabbages) to dehydrate by salt. / Other vegi experiment is encouraged when choosing the vegi which contained hight amount of water (nothing is guarantee).

II/III The Paste & The 1st fermentation, 22 June, 13h - 15h

Kimchi13.jpg

  • The paste - peel, chop, blend & cook (onion, garlic, ginger, apple, pear, carrot, spiring onion)~
  • The food for Bacteria – cook the glutinous rice powder
  • The mix and the fine tuning of the taste (lots of chilli flake, with or without fish sauce)
  • Its all about the interplay of time and temperature
  • Preparation for the 1st fermentation, stable temperature between 22 – 24 degrees

III/III The Taste & the 2nd fermentation, 23 June, 13h - 15h

Kimchi17.jpg

  • Tasting the first fermentation
  • What is Lactobacillus acidophilus? Why is my Kimchi bubblies?
  • Preparation for the 2nd fermentation

Shared Tools on site

  • Blender, cooker, mixing container, storing container, sticker to label, marker's pen, thermometer, temperature controlled container, gloves... (tbc)

Shared Materials on site

  • Fresh Ingredients - carrot, spring onion, apple, pear, giner, garlic, onion, sea salt~
  • Paste Ingredients - Glutinous rice powder, dry chilli flake, fish sauce ~

Exhibition: Please Try This at Home

// part of HLab14 - Yogyakarta will be shown as case study



The exhibition “Please Try This at Home” is an open invitation to explore the interdisciplinary universe where art, science and technology cross-fertilize and form a creative environment for development of new ideas, experiments and inventions.

We believe knowledge should be accessible to everyone and therefore the focus is on hacks, artworks, and artifacts that are all open for the audience to re-enact, copy and develop further - the audience are not consumers, but active contributors and co-creators in the development of new citizen science.

The exhibition shows works from around the world and from various communities, artists, researchers etc. For instance you can experience how open hardware such as the prototyping platform Arduino or the 3D printer RepRap has affected our creative processes and the way we invent, produce and design new objects. And you can experience international artists working with new biological signals, biomechanics, drones, 3D printing, robots and more.

Understanding human/machine interaction in the digital age is of critical importance therefore we are aiming to create a new setting for knowledge sharing, dialogue and development within the public sphere. We hope that you will investigate the things exhibited - and please participate and continue the experiments at home!

KopenLab Location

Address. Map.

KopenLab Team

  • KopenLab Co-organiser - Emil L Polny: emilpolny at gmail doc com
  • KopenLab Co-organiser - Martin M Borch: mmborch at gmail doc com
  • Exhibition Curator - Majken Overgaard: majkenovergaard at gmail doc com

Hackteria Team