Thank you Rikke and friends of cross-pollination. I first apologize all of you guys for no to be involved in all events and mettings of the group but I need to say that I have a lot of things dealing with at the same time, specially I am looking for a part time job plus re-colated my vinegar workplace and some other thing consuming time and energy. I need to let you know guys that I brought a some glasses, a big mouth 1 gallon container and a scoby made out of a vinegration process and I think it is interesting for us to work with it. I put it inside the refrigerato, that one that it is alone at the Sudo kitchen. It is in a small glass container at the refrigerator's door. I leveled it. I going to be around the SR those days in the afternoon available if some of you guys want to contact me for just talking about anything relate to the colective. Thank you very much all of you and I hope to see you on Monday, Francisco -------- Original Message -------- Subject: Re: Monday 7/21 activity & followup From: Rikke Rasmussen <rikke.c.rasmussen(a)gmail.com> Date: Thu, July 31, 2014 3:34 pm To: Francesco Capodieci <fgcapo(a)gmail.com> Cc: stan(a)ana.com, Francisco Jimenez <francisco(a)tucanvinegars.com>om>, Alex Alekseyenko <alex.alekseyenko(a)gmail.com>om>, biohackers(a)lists.sudoroom.org Awesome, Frank, thank you so much for the cross-pollination effort, and my sincerest apologies for not being there in person to support said effort! Speaking of cross-pollination, I went to the Counter Culture Labs meeting last week - they are still very focused on building out their space and attracting new members/projects to fill it, so they were very eager to accommodate the Fermentation Station. That said, they do also have rent to cover, so I made the agreement on our collective behalf that we would pony up the cash for 2 reduced-rate memberships ($25, I believe...possibly only $20, my notes are unclear) in return for a dedicated portion of the outer space for our set-up. As for SF Biohackers, Matt Harbowy (founding member and primary financial baclker for CCL) also proposed that we could trek out to the Sunset to check out his home lab - it could probably fit 10-12 folks in a meeting situation, maybe 6-8 working in clusters...I've only seen it once about 6 months ago, so my memory is a little fuzzy, but it sounds like a sweet setup, and may be worth checking out? Last, but not least - I think we have the clear makings of 3 separate sub-projects/groups that all tie together, focusing on 1) the gastronomical aspects of kombucha/vinegar/beer/yogurt/kefir/etc. production (that would looking at the correlations between environmental conditions and chemical/flavor profiles), 2) the molecular aspects of same (such as species identification and characterization, manipulating species composition, looking at cellulose production, and engineering individual species for specific chemical/nutritional/etc. profiles, and 3) the technical development of bioreactors/cultivators for all of these awesome microbes. Anyhow. Sorry for being a total flake this week, will endeavor to do better next week. See you on Monday! /Rikke On Wed, Jul 30, 2014 at 9:44 PM, Francesco Capodieci <fgcapo(a)gmail.com> wrote: