Creative Crowds wiki - User contributions [en]

Pdf:Toward a Minor Tech

2023-01-20T14:48:17Z

Magda: added title to Magda TC

<div class="TOC">
__TOC__
</div>



<div class="page" id="page-1">

<h1 class="outline cell-height-one font-director" id="h1-editorial">Toward a Minor Tech</h1>

<div class="item" id="editorial">
{{ Toward_a_Minor Tech:Editorial }}
</div>

<div class="item" id="item-p1-a">
<h1 class="inline font-italic">Camille Crichlow title</h1>
Camille Crichlow text
</div>

<div class="item" id="item-p1-b">
<h1 class="inline font-bold">Rendering Minor Worlds</h1>
{{ Toward a Minor Tech:Teodora-500 }}
</div>

<div class="item cellular" id="cellular-1">
{{ Toward a Minor Tech:HermeticKnowledge }}
</div>

</div>



<div class="page" id="page-2">

<div class="item" id="contributors">
<h1 class="inline cell-height-one font-school">Contributors</h1>
{{ Toward_a_Minor Tech:Contributors }}
</div>

<div class="item" id="item-p2-a">
<h1 class="inline font-gothique">Minor Tech, Major Problem: On QAnon’s Scales</h1>
{{ Toward a Minor Tech:Wilson 500 }}
</div>

<div class="item" id="item-p2-b">
<h1 class="inline font-bold">Susanne Förster title</h1>
Susanne Förster text
</div>

</div>



<div class="page" id="page-3">

<div class="item" id="item-p3-a">
<h1 class="inline font-italic">Alasdair Milne title</h1>
Alasdair Milne text
</div>

<h1 class="outline font-school">The Democratization of Machine Learning</h1>
<div class="item" id="item-p3-b">
{{ Toward_a_Minor_Tech:Inga-500 }}
</div>

<h1 class="outline font-bold">Blockchains otherwise</h1>

<div class="item" id="item-p3-c">
{{ Toward a Minor Tech:Inte }}
</div>

</div>



<div class="page" id="page-4">

<div class="item" id="item-p4-a">
<h1 class="inline font-gothique">Edoardo Lomi & Macon Holt title</h1>
Edoardo Lomi & Macon Holt text
</div>

<div class="item" id="item-p4-b">
<h1 class="inline font-italic">Feminist Federating</h1>
{{ Toward a Minor Tech:FeministServers-500 }}
</div>

<div class="item" id="item-p4-c">
<h1 class="inline font-school">Shusha Niederberger title</h1>
Shusha Niederberger text
</div>

</div>



<div class="page" id="page-5">

<div class="item" id="item-p5-a">
<h1 class="inline font-italic">Roel Roscam Abbing title</h1>
{{ Toward_a_Minor_Tech:RRA_500 }}
</div>

<div class="item" id="item-p5-b">
<h1 class="inline font-bold">xenodata co-operative title</h1>
{{ Toward a Minor Tech:Xenodata-500 }}
</div>

<div class="item" id="item-p5-c">
<h1 class="inline font-gothique">Anna Mladentseva title</h1>
Anna Mladentseva text
</div>

</div>



<div class="page" id="page-6">

<div class="item" id="item-p6-a">
<h1 class="inline font-school">Sandy Yu title</h1>
{{ Toward a Minor Tech:Yu 500 }}
</div>

<div class="item" id="item-p6-b">
<h1 class="inline font-bold">What Weaving Can Teach Us</h1>
{{ Toward a Minor Tech:Kim 500 }}
</div>

<div class="item" id="item-p6-c">
<h1 class="inline font-italic">Freja Kir Kirchheiner title</h1>
Freja Kir Kirchheiner text
</div>

</div>



<div class="page" id="page-7">

<div class="item" id="item-p7-a">
<h1 class="inline font-gothique">Lightning strikes the earth up to 100 times a second!</h1>
{{ Toward_a_Minor_Tech:Mateus_500 }}
</div>

<div class="item" id="item-p7-b">
<h1 class="inline font-italic">Moving Textures</h1>
{{ Toward a Minor Tech:Menotti-500 }}
</div>

<div class="item" id="item-p7-c">
<h1 class="inline font-school">How to face face recognition?</h1>
{{ Toward a Minor Tech:Pold 500 }}
</div>

</div>



<div class="page" id="page-8">

<div class="item" id="item-p8-a">
<h1 class="inline font-gothique">wiki-to-print</h1>
{{ Toward a Minor Tech:Wiki-to-print }}
</div>

<div class="item" id="item-p8-b">
<h1 class="inline font-school">Fermenting Data Journal - locations, bodies, good life</h1>
{{ Toward a Minor Tech:MagdaTC 500 }}
</div>

<h1 class="outline font-italic" id="h1-p8-c">Writing an Article as if Writing a Piece of Software</h1>

<div class="item" id="item-p8-c">
{{ Toward_a_Minor_Tech:Soon-500 }}
</div>

<div class="item" id="item-p8-d">
'''Bibliography'''
{{ Toward a Minor Tech:Shared bibliography }}
</div>

<div class="item" id="colophon">
'''Colophon'''
{{ Toward_a_Minor Tech:Colophon }}
</div>

</div>

Toward a Minor Tech:MagdaTC 500

2023-01-20T14:31:52Z

Magda: deleted references and list of images which are now in included in bibliography

[[Category:Toward a Minor Tech]]
[[Category:500 words]]
[[File:Kimchi.jpg|alt=photograph of kimchi in a jar|kimchi in a jar |frame]]
[[File:Ramsen.png|ramsen in a jar|frame]]
'''Fermenting Data Journal - locations, bodies, good life'''

Magdalena Tyżlik-Carver

'''Jar''' is a broad-mouthed container, usually cylindrical and made of glass or earthenware.

I look at my jars of different shapes and sizes, made of glass. I use bigger ones to start the process of fermentation and smaller jars for storage of ferments, until I open them to eat.

My fermenting jars contain fermenting plant matter, usually variety of cabbages but also other vegetables and plants such as carrots, garlic, variety of onions, daikon radish, and ramson leaves. There are also various spices, seeds and roots: ginger, turmeric, fennel seeds, gochugaru powder. I add salt. Water comes from vegetables in krauts. If I have to take it from a tap, I boil it and wait to cool before adding to the jar to submerge the veg.

These fermenting jars are '''locations.'''
Sites of life-sustaining chemical reactions that generate energy. You can watch how cabbages ferment. Salt insures that this is a non-hostile environment for good bacteria to proliferate. We can’t see these microscopic organisms with a naked eye, but we know they are there. In millions. I can smell the change they provoke. Soon enough it is possible to taste it too. Strong and sour; familiar odour hitting my nostrils briefly as I open the jar to release the gas. Later, I can smell its freshness too.

Once eaten, their work moves to my gut supporting my digestion, boosting bioavailability of nutrients, and my body’s healthy inflammatory response. What could be the good work that can be done while living the good life supported by microbes and fermentation?

[[File:Kraut.jpg|kraut in a jar|frame]]
'''Fermentation''' defines a metabolic process where under specific conditions (in this case no oxygen) microbes create energy, alcohol and lactic acid from sugar and starch. Some say that in its most basic fermentation is a controlled decay. Lyn Margulis and Dorion Sagan (1997), scientists and a researchers of microbial forms, defined fermentation as a microbial invention, ancient biotechnology, and an unprecedented feat that humanity has not matched. Together with photosynthesis, oxygen breathing and removal of nitrogen from the air, fermentation is a miniature chemical system, that has been part of the making of this planet.

'''Plant''', '''minerals''', '''microbes''' and '''I'''. We create patterns, in time, in bodies, in places. We inhabit each other while also being part of other configurations. At home, at work or school, on the street, in a jar, in the garden, in the city, on social media platforms. What are the patterns of '''good life''' there? What is the '''good work''' that is done '''there'''? Who does it and under what conditions? And '''for whom'''?

Toward a Minor Tech:MagdaTC 500

2023-01-20T14:29:15Z

Magda: change advanced image to frame

Toward a Minor Tech:MagdaTC 500

2023-01-20T14:23:55Z

Magda:

[[Category:Toward a Minor Tech]]
[[Category:500 words]]
[[File:Kimchi.jpg|alt=photograph of kimchi in a jar|thumb|kimchi in a jar ]]
[[File:Ramsen.png|thumb|ramsen in a jar]]
'''Fermenting Data Journal - locations, bodies, good life'''

Magdalena Tyżlik-Carver

'''Jar''' is a broad-mouthed container, usually cylindrical and made of glass or earthenware.

I look at my jars of different shapes and sizes, made of glass. I use bigger ones to start the process of fermentation and smaller jars for storage of ferments, until I open them to eat.

My fermenting jars contain fermenting plant matter, usually variety of cabbages but also other vegetables and plants such as carrots, garlic, variety of onions, daikon radish, and ramson leaves. There are also various spices, seeds and roots: ginger, turmeric, fennel seeds, gochugaru powder. I add salt. Water comes from vegetables in krauts. If I have to take it from a tap, I boil it and wait to cool before adding to the jar to submerge the veg.

These fermenting jars are '''locations.'''
Sites of life-sustaining chemical reactions that generate energy. You can watch how cabbages ferment. Salt insures that this is a non-hostile environment for good bacteria to proliferate. We can’t see these microscopic organisms with a naked eye, but we know they are there. In millions. I can smell the change they provoke. Soon enough it is possible to taste it too. Strong and sour; familiar odour hitting my nostrils briefly as I open the jar to release the gas. Later, I can smell its freshness too.

Once eaten, their work moves to my gut supporting my digestion, boosting bioavailability of nutrients, and my body’s healthy inflammatory response. What could be the good work that can be done while living the good life supported by microbes and fermentation?

[[File:Kraut.jpg|thumb|kraut in a jar]]
'''Fermentation''' defines a metabolic process where under specific conditions (in this case no oxygen) microbes create energy, alcohol and lactic acid from sugar and starch. Some say that in its most basic fermentation is a controlled decay. Lyn Margulis and Dorion Sagan (1997), scientists and a researchers of microbial forms, defined fermentation as a microbial invention, ancient biotechnology, and an unprecedented feat that humanity has not matched. Together with photosynthesis, oxygen breathing and removal of nitrogen from the air, fermentation is a miniature chemical system, that has been part of the making of this planet.

'''Plant''', '''minerals''', '''microbes''' and '''I'''. We create patterns, in time, in bodies, in places. We inhabit each other while also being part of other configurations. At home, at work or school, on the street, in a jar, in the garden, in the city, on social media platforms. What are the patterns of '''good life''' there? What is the '''good work''' that is done '''there'''? Who does it and under what conditions? And '''for whom'''?

See: https://fermentingdata.net/

Margulis, Lynn, and Dorion Sagan. ''Microcosmos: Four Billion Years of Evolution from Our Microbial Ancestors''. University of California Press, 1997.

Toward a Minor Tech:MagdaTC 500

2023-01-20T14:23:21Z

Magda:

[[Category:Toward a Minor Tech]]
[[Category:500 words]]
[[File:Kimchi.jpg|alt=photograph of kimchi in a jar|thumb|kimchi in a jar ]]
'''Fermenting Data Journal - locations, bodies, good life'''

Magdalena Tyżlik-Carver

'''Jar''' is a broad-mouthed container, usually cylindrical and made of glass or earthenware.

I look at my jars of different shapes and sizes, made of glass. I use bigger ones to start the process of fermentation and smaller jars for storage of ferments, until I open them to eat.

My fermenting jars contain fermenting plant matter, usually variety of cabbages but also other vegetables and plants such as carrots, garlic, variety of onions, daikon radish, and ramson leaves. There are also various spices, seeds and roots: ginger, turmeric, fennel seeds, gochugaru powder. I add salt. Water comes from vegetables in krauts. If I have to take it from a tap, I boil it and wait to cool before adding to the jar to submerge the veg.

These fermenting jars are '''locations.'''
Sites of life-sustaining chemical reactions that generate energy. You can watch how cabbages ferment. Salt insures that this is a non-hostile environment for good bacteria to proliferate. We can’t see these microscopic organisms with a naked eye, but we know they are there. In millions. I can smell the change they provoke. Soon enough it is possible to taste it too. Strong and sour; familiar odour hitting my nostrils briefly as I open the jar to release the gas. Later, I can smell its freshness too.

Once eaten, their work moves to my gut supporting my digestion, boosting bioavailability of nutrients, and my body’s healthy inflammatory response. What could be the good work that can be done while living the good life supported by microbes and fermentation?

[[File:Kraut.jpg|thumb|kraut in a jar]]
'''Fermentation''' defines a metabolic process where under specific conditions (in this case no oxygen) microbes create energy, alcohol and lactic acid from sugar and starch. Some say that in its most basic fermentation is a controlled decay. Lyn Margulis and Dorion Sagan (1997), scientists and a researchers of microbial forms, defined fermentation as a microbial invention, ancient biotechnology, and an unprecedented feat that humanity has not matched. Together with photosynthesis, oxygen breathing and removal of nitrogen from the air, fermentation is a miniature chemical system, that has been part of the making of this planet.

'''Plant''', '''minerals''', '''microbes''' and '''I'''. We create patterns, in time, in bodies, in places. We inhabit each other while also being part of other configurations. At home, at work or school, on the street, in a jar, in the garden, in the city, on social media platforms. What are the patterns of '''good life''' there? What is the '''good work''' that is done '''there'''? Who does it and under what conditions? And '''for whom'''?

See: https://fermentingdata.net/

Margulis, Lynn, and Dorion Sagan. ''Microcosmos: Four Billion Years of Evolution from Our Microbial Ancestors''. University of California Press, 1997.

File:Ramsen.png

2023-01-20T14:20:49Z

Magda:

a photograph of an open jar with ramsen in bring, seen from above

Toward a Minor Tech:MagdaTC 500

2023-01-20T14:13:32Z

Magda: added final image

[[Category:Toward a Minor Tech]]
[[Category:500 words]]
[[File:Kimchi.jpg|alt=photograph of kimchi in a jar|thumb|kimchi in a jar ]]
'''Fermenting Data Journal - locations, bodies, good life'''

Magdalena Tyżlik-Carver

'''Jar''' is a broad-mouthed container, usually cylindrical and made of glass or earthenware.

I look at my jars of different shapes and sizes, made of glass. I use bigger ones to start the process of fermentation and smaller jars for storage of ferments, until I open them to eat.

My fermenting jars contain fermenting plant matter, usually variety of cabbages but also other vegetables and plants such as carrots, garlic, variety of onions, daikon radish, and ramson leaves. There are also various spices, seeds and roots: ginger, turmeric, fennel seeds, gochugaru powder. I add salt. Water comes from vegetables in krauts. If I have to take it from a tap, I boil it and wait to cool before adding to the jar to submerge the veg.

These fermenting jars are '''locations.'''
[[File:Img-mtc1-1000.jpg|thumb|ramsen in a jar]]
Sites of life-sustaining chemical reactions that generate energy. You can watch how cabbages ferment. Salt insures that this is a non-hostile environment for good bacteria to proliferate. We can’t see these microscopic organisms with a naked eye, but we know they are there. In millions. I can smell the change they provoke. Soon enough it is possible to taste it too. Strong and sour; familiar odour hitting my nostrils briefly as I open the jar to release the gas. Later, I can smell its freshness too.

Once eaten, their work moves to my gut supporting my digestion, boosting bioavailability of nutrients, and my body’s healthy inflammatory response. What could be the good work that can be done while living the good life supported by microbes and fermentation?

[[File:Kraut.jpg|thumb|kraut in a jar]]
'''Fermentation''' defines a metabolic process where under specific conditions (in this case no oxygen) microbes create energy, alcohol and lactic acid from sugar and starch. Some say that in its most basic fermentation is a controlled decay. Lyn Margulis and Dorion Sagan (1997), scientists and a researchers of microbial forms, defined fermentation as a microbial invention, ancient biotechnology, and an unprecedented feat that humanity has not matched. Together with photosynthesis, oxygen breathing and removal of nitrogen from the air, fermentation is a miniature chemical system, that has been part of the making of this planet.

'''Plant''', '''minerals''', '''microbes''' and '''I'''. We create patterns, in time, in bodies, in places. We inhabit each other while also being part of other configurations. At home, at work or school, on the street, in a jar, in the garden, in the city, on social media platforms. What are the patterns of '''good life''' there? What is the '''good work''' that is done '''there'''? Who does it and under what conditions? And '''for whom'''?

See: https://fermentingdata.net/

Margulis, Lynn, and Dorion Sagan. ''Microcosmos: Four Billion Years of Evolution from Our Microbial Ancestors''. University of California Press, 1997.

Toward a Minor Tech:MagdaTC 500

2023-01-20T13:16:39Z

Magda:

[[Category:Toward a Minor Tech]]
[[Category:500 words]]
[[File:Kimchi.jpg|alt=photograph of kimchi in a jar|thumb|kimchi in a jar ]]
'''Fermenting Data Journal - locations, bodies, good life'''

Magdalena Tyżlik-Carver

'''Jar''' is a broad-mouthed container, usually cylindrical and made of glass or earthenware.

I look at my jars of different shapes and sizes, made of glass. I use bigger ones to start the process of fermentation and smaller jars for storage of ferments, until I open them to eat.

My fermenting jars contain fermenting plant matter, usually variety of cabbages but also other vegetables and plants such as carrots, garlic, variety of onions, daikon radish, and ramson leaves. There are also various spices, seeds and roots: ginger, turmeric, fennel seeds, gochugaru powder. I add salt. Water comes from vegetables in krauts. If I have to take it from a tap, I boil it and wait to cool before adding to the jar to submerge the veg.

These fermenting jars are '''locations.'''

Sites of life-sustaining chemical reactions that generate energy. You can watch how cabbages ferment. Salt insures that this is a non-hostile environment for good bacteria to proliferate. We can’t see these microscopic organisms with a naked eye, but we know they are there. In millions. I can smell the change they provoke. Soon enough it is possible to taste it too. Strong and sour; familiar odour hitting my nostrils briefly as I open the jar to release the gas. Later, I can smell its freshness too.

Once eaten, their work moves to my gut supporting my digestion, boosting bioavailability of nutrients, and my body’s healthy inflammatory response. What could be the good work that can be done while living the good life supported by microbes and fermentation?

[[File:Kraut.jpg|thumb|kraut in a jar]]
'''Fermentation''' defines a metabolic process where under specific conditions (in this case no oxygen) microbes create energy, alcohol and lactic acid from sugar and starch. Some say that in its most basic fermentation is a controlled decay. Lyn Margulis and Dorion Sagan (1997), scientists and a researchers of microbial forms, defined fermentation as a microbial invention, ancient biotechnology, and an unprecedented feat that humanity has not matched. Together with photosynthesis, oxygen breathing and removal of nitrogen from the air, fermentation is a miniature chemical system, that has been part of the making of this planet.

'''Plant''', '''minerals''', '''microbes''' and '''I'''. We create patterns, in time, in bodies, in places. We inhabit each other while also being part of other configurations. At home, at work or school, on the street, in a jar, in the garden, in the city, on social media platforms. What are the patterns of '''good life''' there? What is the '''good work''' that is done '''there'''? Who does it and under what conditions? And '''for whom'''?

See: https://fermentingdata.net/

Margulis, Lynn, and Dorion Sagan. ''Microcosmos: Four Billion Years of Evolution from Our Microbial Ancestors''. University of California Press, 1997.

Toward a Minor Tech:MagdaTC 500

2023-01-20T13:14:08Z

Magda: included in-text bold formatting

[[Category:Toward a Minor Tech]]
[[Category:500 words]]
[[File:Kimchi.jpg|alt=photograph of kimchi in a jar|thumb|kimchi in a jar ]]
'''Fermenting Data Journal -'''

Magdalena Tyżlik-Carver

'''Jar''' is a broad-mouthed container, usually cylindrical and made of glass or earthenware.

I look at my jars of different shapes and sizes, made of glass. I use bigger ones to start the process of fermentation and smaller jars for storage of ferments, until I open them to eat.

My fermenting jars contain fermenting plant matter, usually variety of cabbages but also other vegetables and plants such as carrots, garlic, variety of onions, daikon radish, and ramson leaves. There are also various spices, seeds and roots: ginger, turmeric, fennel seeds, gochugaru powder. I add salt. Water comes from vegetables in krauts. If I have to take it from a tap, I boil it and wait to cool before adding to the jar to submerge the veg.

These fermenting jars are '''locations.'''

Sites of life-sustaining chemical reactions that generate energy. You can watch how cabbages ferment. Salt insures that this is a non-hostile environment for good bacteria to proliferate. We can’t see these microscopic organisms with a naked eye, but we know they are there. In millions. I can smell the change they provoke. Soon enough it is possible to taste it too. Strong and sour; familiar odour hitting my nostrils briefly as I open the jar to release the gas. Later, I can smell its freshness too.

Once eaten, their work moves to my gut supporting my digestion, boosting bioavailability of nutrients, and my body’s healthy inflammatory response. What could be the good work that can be done while living the good life supported by microbes and fermentation?

[[File:Kraut.jpg|thumb|kraut in a jar]]
'''Fermentation''' defines a metabolic process where under specific conditions (in this case no oxygen) microbes create energy, alcohol and lactic acid from sugar and starch. Some say that in its most basic fermentation is a controlled decay. Lyn Margulis and Dorion Sagan (1997), scientists and a researchers of microbial forms, defined fermentation as a microbial invention, ancient biotechnology, and an unprecedented feat that humanity has not matched. Together with photosynthesis, oxygen breathing and removal of nitrogen from the air, fermentation is a miniature chemical system, that has been part of the making of this planet.

'''Plant''', '''minerals''', '''microbes''' and '''I'''. We create patterns, in time, in bodies, in places. We inhabit each other while also being part of other configurations. At home, at work or school, on the street, in a jar, in the garden, in the city, on social media platforms. What are the patterns of '''good life''' there? What is the '''good work''' that is done '''there'''? Who does it and under what conditions? And '''for whom'''?

See: https://fermentingdata.net/

Margulis, Lynn, and Dorion Sagan. ''Microcosmos: Four Billion Years of Evolution from Our Microbial Ancestors''. University of California Press, 1997.

Toward a Minor Tech:MagdaTC 500

2023-01-20T12:45:16Z

Magda:

[[Category:Toward a Minor Tech]]
[[Category:500 words]]
[[File:Kimchi.jpg|alt=photograph of kimchi in a jar|thumb|kimchi in a jar ]]
'''Fermenting Data Journal -'''

Magdalena Tyżlik-Carver

Jar is a broad-mouthed container, usually cylindrical and made of glass or earthenware. I look at my jars of different shapes and sizes, made of glass. I use bigger ones to start the process of fermentation and smaller jars for storage of ferments, until I open them to eat.

My fermenting jars contain fermenting plant matter, usually variety of cabbages but also other vegetables and plants such as carrots, garlic, variety of onions, daikon radish, and ramson leaves. There are also various spices, seeds and roots: ginger, turmeric, fennel seeds, gochugaru powder. I add salt. Water comes from vegetables in krauts. If I have to take it from a tap, I boil it and wait to cool before adding to the jar to submerge the veg.

These fermenting jars are locations. Sites of life-sustaining chemical reactions that generate energy. You can watch how cabbages ferment. Salt insures that this is a non-hostile environment for good bacteria to proliferate. We can’t see these microscopic organisms with a naked eye, but we know they are there. In millions. I can smell the change they provoke. Soon enough it is possible to taste it too. Strong and sour; familiar odour hitting my nostrils briefly as I open the jar to release the gas. Later, I can smell its freshness too.

Once eaten, their work moves to my gut supporting my digestion, boosting bioavailability of nutrients, and my body’s healthy inflammatory response. What could be the good work that can be done while living the good life supported by microbes and fermentation?
[[File:Kraut.jpg|thumb|kraut in a jar]]
Fermentation defines a metabolic process where under specific conditions (in this case no oxygen) microbes create energy, alcohol and lactic acid from sugar and starch. Some say that in its most basic fermentation is a controlled decay. Lyn Margulis and Dorion Sagan (1997), scientists and a researchers of microbial forms, defined fermentation as a microbial invention, ancient biotechnology, and an unprecedented feat that humanity has not matched. Together with photosynthesis, oxygen breathing and removal of nitrogen from the air, fermentation is a miniature chemical system, that has been part of the making of this planet.

Plant, minerals, microbes and I. We create patterns, in time, in bodies, in places. We inhabit each other while also being part of other configurations. At home, at work or school, on the street, in a jar, in the garden, in the city, on social media platforms. What are the patterns of good life there? What is the good work that is done there? Who does it and under what conditions? And for whom?

See: https://fermentingdata.net/

Margulis, Lynn, and Dorion Sagan. ''Microcosmos: Four Billion Years of Evolution from Our Microbial Ancestors''. University of California Press, 1997.

Toward a Minor Tech:MagdaTC 500

2023-01-20T12:16:55Z

Magda:

[[Category:Toward a Minor Tech]]
[[Category:500 words]]
[[File:Kimchi.jpg|alt=photograph of kimchi in a jar|thumb|kimchi in a jar ]]
'''Fermenting Data Journal -'''

Magdalena Tyżlik-Carver

Jar is a broad-mouthed container, usually cylindrical and made of glass or earthenware, says the dictionary. I look at my jars of different shapes and sizes, made of glass. I use bigger ones to start the process of fermentation and smaller jars for storage of ferments, until I open them to eat.

My fermenting jars contain fermenting plant matter, usually variety of cabbages but also other vegetables and plants such as carrots, garlic, variety of onions, daikon radish, and ramson leaves. There are also various spices, seeds and roots: ginger, turmeric, fennel seeds, gochugaru powder. I add salt. Water comes from vegetables in krauts. If I have to take it from a tap, I boil it and wait to cool before adding to the jar to submerge the veg.

These fermenting jars are locations. Sites of life-sustaining chemical reactions that generate energy. You can watch how cabbages ferment. Salt insures that this is a non-hostile environment for good bacteria to proliferate. We can’t see these microscopic organisms with a naked eye, but we know they are there. In millions. I can smell the change they provoke. Soon enough it is possible to taste it too. Strong and sour; familiar odour hitting my nostrils briefly as I open the jar to release the gas. Later, I can smell its freshness too.

Once eaten, their work moves to my gut supporting my digestion, boosting bioavailability of nutrients, and my body’s healthy inflammatory response. What could be the good work that can be done while living the good life supported by microbes and fermentation?
[[File:Kraut.jpg|thumb|kraut in a jar]]
Fermentation defines a metabolic process where under specific conditions (in this case no oxygen) microbes create energy, alcohol and lactic acid from sugar and starch. Some say that in its most basic fermentation is a controlled decay. Lyn Margulis and Dorion Sagan (1997), scientists and a researchers of microbial forms, defined fermentation as a microbial invention, ancient biotechnology, and an unprecedented feat that humanity has not matched. Together with photosynthesis, oxygen breathing and removal of nitrogen from the air, fermentation is a miniature chemical system, that has been part of the making of this planet.

Plant, minerals, microbes and I. We create patterns, in time, in bodies, in places. We inhabit each other while also being part of other configurations. At home, at work or school, on the street, in a jar, in the garden, in the city, on social media platforms. What are the patterns of good life there? What is the good work that is done there? Who does it and under what conditions? And for whom?

See: https://fermentingdata.net/

Margulis, Lynn, and Dorion Sagan. ''Microcosmos: Four Billion Years of Evolution from Our Microbial Ancestors''. University of California Press, 1997.

Toward a Minor Tech:Contributors

2023-01-20T12:09:48Z

Magda: added bio for Magda TC

List of contributors here

'''Inga Luchs''' is a PhD candidate at the University of Groningen. In her research, she deals with questions of data classification and discrimination from a cultural and technical perspective.

'''Søren Bro Pold''' (Aarhus University) works with the arts of the interface and interface criticism.

'''xenodata co-operative''' investigates image politics, algorithmic culture and technological conditions of knowledge production and governance through art and media practices. The collective was established by curator Yasemin Keskintepe and artist-researcher Sasha Anikina.

'''Jack Wilson''' is a PhD researcher at the University of Warwick’s Centre for Interdisciplinary Methodologies. He is not a conspiracy theorist.

'''Winnie Soon''' is a Hong Kong-born artist coder and researcher, engaging with themes such as Free and Open Source Culture, Coding Otherwise, artistic/technical manuals and digital censorship.

'''Christian Ulrik Andersen''', Digital Aesthetics Research Center, Aarhus University, is attempting to bring the knowledge and practices of digital culture and art to the fore.

From a network of '''Feminist Servers''' the following authors contributed: mara karagianni - artist, software, sysadmin, ooooo - Transuniversal constellation, nate wessalowski - PhD student at Münster University, vo ezn - sound && infrastructure artist

'''Shusha Niederberger''' is a PhD researcher based at Zurich University of the Arts and working on user subject positions in datafied environments and aesthetic strategies of using otherwise.

'''Inte Gloerich''' (Utrecht University & Institute of Network Cultures) researches sociotechnical imaginaries around blockchain technology as they appear in for instance memes, startup culture, and art.

'''Gabriel Menotti''' is Associate Professor in Film & Media at Queen's University and an independent curator.

'''Sandy Di Yu''' is a PhD researcher at the University of Sussex and co-managing editor of DiSCo Journal (www.discojournal.com). Her research interests include why she never has any time.

'''Magdalena Tyżlik-Carver''' ferments data and investigates Critical Data and related practices through curating. She is Associate Professor in Digital Design and Information Studies at Aarhus University.

Toward a Minor Tech:MagdaTC 500

2023-01-20T11:56:57Z

Magda:

[[Category:Toward a Minor Tech]]
[[Category:500 words]]
[[File:Kimchi.jpg|alt=photograph of kimchi in a jar|thumb|kimchi in a jar ]]
'''Fermenting Data Journal -'''

Magdalena Tyżlik-Carver

Jar is a broad-mouthed container, usually cylindrical and made of glass or earthenware, says the dictionary. I look at my jars of different shapes and sizes, made of glass. I use bigger ones to start the process of fermentation and smaller jars for storage of ferments, until I open them to eat.

My fermenting jars contain fermenting plant matter, usually variety of cabbages but also other vegetables and plants such as carrots, garlic, variety of onions, daikon radish, and ramson leaves. There are also various spices, seeds and roots: ginger, turmeric, fennel seeds, gochugaru powder. I add salt. Water comes from vegetables in krauts. If I have to take it from a tap, I boil it and wait to cool before adding to the jar to submerge the veg.

These fermenting jars are locations. Sites of life-sustaining chemical reactions that generate energy. You can watch how cabbages ferment. Salt insures that this is a non-hostile environment for good bacteria to proliferate. We can’t see these microscopic organisms with a naked eye, but we know they are there. In millions. I can smell the change they provoke. Soon enough it is possible to taste it too. Strong and sour; familiar odour hitting my nostrils briefly as I open the jar to release the gas. Later, I can smell its freshness too.

Once eaten, their work moves to my gut supporting my digestion, boosting bioavailability of nutrients, and my body’s healthy inflammatory response. What could be the good work that can be done while living the good life supported by microbes and fermentation?
[[File:Kraut.jpg|thumb|kraut in a jar]]
Fermentation defines a metabolic process where under specific conditions (in this case no oxygen) microbes create energy, alcohol and lactic acid from sugar and starch. Some say that in its most basic fermentation is a controlled decay. Lyn Margulis, a scientist and a researcher of microbial forms, defined fermentation as a microbial invention, ancient biotechnology, and an unprecedented feat that humanity has not matched. Together with photosynthesis, oxygen breathing and removal of nitrogen from the air, fermentation is a miniature chemical system, that has been part of the making of this planet.

Plant, minerals, microbes and I. We create patterns, in time, in bodies, in places. We inhabit each other while also being part of other configurations. At home, at work or school, on the street, in a jar, in the garden, in the city, on social media platforms. What are the patterns of good life there? What is the good work that is done there? Who does it and under what conditions? And for whom?

See: https://fermentingdata.net/

Margulis, Lynn, and Dorion Sagan. ''Microcosmos: Four Billion Years of Evolution from Our Microbial Ancestors''. University of California Press, 1997.

Toward a Minor Tech:MagdaTC 500

2023-01-20T11:25:31Z

Magda: images added

[[Category:Toward a Minor Tech]]
[[Category:500 words]]
[[File:Kimchi.jpg|alt=photograph of kimchi in a jar|thumb|kimchi in a jar ]]
'''Fermenting Data'''

Jar is a broad-mouthed container, usually cylindrical and made of glass or earthenware, says the dictionary. I look at my jars of different shapes and sizes, made of glass. I use bigger ones to start the process of fermentation and smaller jars for storage of ferments, until I open them to eat.

My fermenting jars contain fermenting plant matter, usually variety of cabbages but also other vegetables and plants such as carrots, garlic, variety of onions, daikon radish, and ramson leaves. There are also various spices, seeds and roots: ginger, turmeric, fennel seeds, gochugaru powder. I add salt. Water comes from vegetables in krauts. If I have to take it from a tap, I boil it and wait to cool before adding to the jar to submerge the veg.

These fermenting jars are locations. Sites of life-sustaining chemical reactions that generate energy. You can watch how cabbages ferment. Salt insures that this is a non-hostile environment for good bacteria to proliferate. We can’t see these microscopic organisms with a naked eye, but we know they are there. In millions. I can smell the change they provoke. Soon enough it is possible to taste it too. Strong and sour; familiar odour hitting my nostrils briefly as I open the jar to release the gas. Later, I can smell its freshness too.

Once eaten, their work moves to my gut supporting my digestion, boosting bioavailability of nutrients, and my body’s healthy inflammatory response. What could be the good work that can be done while living the good life supported by microbes and fermentation?
[[File:Kraut.jpg|thumb|kraut in a jar]]
Fermentation defines a metabolic process where under specific conditions (in this case no oxygen) microbes create energy, alcohol and lactic acid from sugar and starch. Some say that in its most basic fermentation is a controlled decay. Lyn Margulis, a scientist and a researcher of microbial forms, defined fermentation as a microbial invention, ancient biotechnology, and an unprecedented feat that humanity has not matched. Together with photosynthesis, oxygen breathing and removal of nitrogen from the air, fermentation is a miniature chemical system, that has been part of the making of this planet.

Plant, minerals, microbes and I. We create patterns, in time, in bodies, in places. We inhabit each other while also being part of other configurations. At home, at work or school, on the street, in a jar, in the garden, in the city, on social media platforms. What are the patterns of good life there? What is the good work that is done there? Who does it and under what conditions? And for whom?

See: https://fermentingdata.net/

Margulis, Lynn, and Dorion Sagan. ''Microcosmos: Four Billion Years of Evolution from Our Microbial Ancestors''. University of California Press, 1997.

File:Kraut.jpg

2023-01-20T11:23:33Z

Magda:

photograph of a jar with fermented kraut in it, taken from above

File:Kimchi.jpg

2023-01-20T11:21:50Z

Magda:

ferment_kimchi

Toward a Minor Tech:MagdaTC 500

2023-01-20T11:00:23Z

Magda: biblio added

[[Category:Toward a Minor Tech]]
[[Category:500 words]]

'''Fermenting Data'''

Jar is a broad-mouthed container, usually cylindrical and made of glass or earthenware, says the dictionary. I look at my jars of different shapes and sizes, made of glass. I use bigger ones to start the process of fermentation and smaller jars for storage of ferments, until I open them to eat.

My fermenting jars contain fermenting plant matter, usually variety of cabbages but also other vegetables and plants such as carrots, garlic, variety of onions, daikon radish, and ramson leaves. There are also various spices, seeds and roots: ginger, turmeric, fennel seeds, gochugaru powder. I add salt. Water comes from vegetables in krauts. If I have to take it from a tap, I boil it and wait to cool before adding to the jar to submerge the veg.

These fermenting jars are locations. Sites of life-sustaining chemical reactions that generate energy. You can watch how cabbages ferment. Salt insures that this is a non-hostile environment for good bacteria to proliferate. We can’t see these microscopic organisms with a naked eye, but we know they are there. In millions. I can smell the change they provoke. Soon enough it is possible to taste it too. Strong and sour; familiar odour hitting my nostrils briefly as I open the jar to release the gas. Later, I can smell its freshness too.

Once eaten, their work moves to my gut supporting my digestion, boosting bioavailability of nutrients, and my body’s healthy inflammatory response. What could be the good work that can be done while living the good life supported by microbes and fermentation?

Fermentation defines a metabolic process where under specific conditions (in this case no oxygen) microbes create energy, alcohol and lactic acid from sugar and starch. Some say that in its most basic fermentation is a controlled decay. Lyn Margulis, a scientist and a researcher of microbial forms, defined fermentation as a microbial invention, ancient biotechnology, and an unprecedented feat that humanity has not matched. Together with photosynthesis, oxygen breathing and removal of nitrogen from the air, fermentation is a miniature chemical system, that has been part of the making of this planet.

Plant, minerals, microbes and I. We create patterns, in time, in bodies, in places. We inhabit each other while also being part of other configurations. At home, at work or school, on the street, in a jar, in the garden, in the city, on social media platforms. What are the patterns of good life there? What is the good work that is done there? Who does it and under what conditions? And for whom?

See: https://fermentingdata.net/

Margulis, Lynn, and Dorion Sagan. ''Microcosmos: Four Billion Years of Evolution from Our Microbial Ancestors''. University of California Press, 1997.

Toward a Minor Tech:MagdaTC 500

2023-01-20T10:57:40Z

Magda: edits in text and title

Toward a Minor Tech:MagdaTC 500

2023-01-19T17:02:02Z

Magda: added text

[[Category:Toward a Minor Tech]]
[[Category:500 words]]

'''Fermenting Data or what does it mean for data to have a life?'''

Jar is a broad-mouthed container, usually cylindrical and made of glass or earthenware, says the dictionary. I look at my jars of different shapes and sizes, made of glass. I use bigger ones to start the process of fermentation and smaller jars for storage of ferments, until I open them to eat.

My fermenting jars contain fermenting plant matter, usually variety of cabbages but also other vegetables and plants such as carrots, garlic, variety of onions, daikon radish, and ramson leaves. There are also various spices, seeds and roots: ginger, turmeric, fennel seeds, gochugaru powder. Salt and water are always present. I add salt. Water comes from the vegetables in krauts. I take it from a tap, boil it and wait to cool before adding to the jar to submerge the veg.

These fermenting jars are locations. Sites of life-sustaining chemical reactions that generate energy. You can watch how cabbages, while hosting increasing amount of microbes, become part of a fermentation progresses. Salt insures that this is a non-hostile environment for good bacteria to proliferate. We can’t see these microscopic organisms with a naked eye, but we know they are there. In millions. I can smell the change they provoke. Soon enough it is possible to taste it too. Strong, sour, with familiar odour hitting my nostrils briefly as I opening the jar to release the gas. Later, I can smell its Once eaten, their work moves to my gut supporting my digestion, boosting bioavailability of nutrients, and my body’s healthy inflammatory response.

What could be the good work that can be done while living the good life supported by microbes?

Fermentation defines a metabolic process where under specific conditions (in this case no oxygen) microbes create energy, alcohol and lactic acid from sugar and starch. Some say that in its most basic fermentation is a controlled decay. Lyn Margulis, a scientist and a researcher of microbial forms, defined fermentation as a microbial invention, an unprecedented feat that humanity has not matched. Together with photosynthesis, oxygen breathing and removal of nitrogen from the air, fermentation is a miniature chemical system that has been part of the making of this planet.

Plant, minerals, microbes and I. We create patterns, in time, in bodies, in places. We inhabit each other while also being part of other configurations. At home, at work or school, on the street, in a jar, in the garden, in the city, on social media platforms. What are the patterns of good life there? What is the good work that is done there? Who does it and under what conditions? And for whom?

See: https://fermentingdata.net/

Toward a Minor Tech:MagdaTC 500

2023-01-19T16:56:48Z

Magda: Created page with " Category:Toward a Minor Tech Category:500 words Jar is a broad-mouthed container, usually cylindrical and made of glass or earthenware, says the dictionary. I look at my jars of different shapes and sizes, made of glass. I use bigger ones to start the process of fermentation and smaller jars for storage of ferments, until I open them to eat."

[[Category:Toward a Minor Tech]]
[[Category:500 words]]

Jar is a broad-mouthed container, usually cylindrical and made of glass or earthenware, says the dictionary. I look at my jars of different shapes and sizes, made of glass. I use bigger ones to start the process of fermentation and smaller jars for storage of ferments, until I open them to eat.