Yum! we've just feasted on a lovely Indonesian lunch. Thanks HsiaoChing and her pop-up kitchen team.
好吃! 我們剛剛享用了美味的印尼料理。 感謝HC和她的廚房團隊。
Yum! we've just feasted on a lovely Indonesian lunch. Thanks HsiaoChing and her pop-up kitchen team.
好吃! 我們剛剛享用了美味的印尼料理。 感謝HC和她的廚房團隊。
Since January 2017 we've had a practice of a weekly community conversation time, scheduled to match the initiators. It's a community project, run by whoever is up for taking responsibility to run it. Recently it's scheduled for Wednesday morning 9:30 to 11:30.
May 1st 2020 was our first event at the U8 (Lane 158) house. While everyone on the 1st floor was busy eating the freshly baked bread and touring and tasting the shelves of fermented foods, on the 2nd floor was a topic wall ... collecting some of the topics that are occupying our idle thought recently. From those topics a lively 2-hour dialogue rolled on.
2020年5月1日是我們在U8（Lane 158）舉行的第一場活動。 一樓的每個人都在忙著吃新鮮出爐的麵包，巡迴品嚐和品嚐架上的發酵食品。二樓是一個主題牆，收集了一些我們最近著重的想法。通過這些主題，進行了2小時的生動對話。
This was an amazing collaboration - a cabbage seller had a problem ... what can he do with his non-sellable cabbage leaves? We wanted to demonstrate how FAST fresh greens process down in volume in a well-managed compost station.
And ... if you know composting, you know that this is the BEGINNING (not end) of a compost mix.
For an amazing compost, you evenly mix GREENS (like these - the cabbage here is a "green") with roughly equal amount of BROWNS (out of the photo on the left are LOTS of collected dry brown leaves) and WATER (to make the whole thing as wet as a wrung-out sponge.
Then you wait for chemistry and microbes to do their magic (3+months). and VOILA! soil ... or at least fantastic soil additive.
