Toward a Minor Tech:MagdaTC 500 - Revision history

Geoffcox at 16:47, 20 January 2023

2023-01-20T16:47:35Z

← Older revision		Revision as of 16:47, 20 January 2023
Line 6:		Line 6:
	'''Fermenting Data Journal - locations, bodies, good life'''		'''Fermenting Data Journal - locations, bodies, good life'''

	Magdalena Tyżlik-Carver		'''Magdalena Tyżlik-Carver'''

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

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

2023-01-20T14:31:52Z

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

← Older revision		Revision as of 14:31, 20 January 2023
Line 23:		Line 23:

	'''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'''?		'''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.~~

Magda: change advanced image to frame

2023-01-20T14:29:15Z

change advanced image to frame

← Older revision		Revision as of 14:29, 20 January 2023
Line 2:		Line 2:
	[[Category:Toward a Minor Tech]]		[[Category:Toward a Minor Tech]]
	[[Category:500 words]]		[[Category:500 words]]
	[[File:Kimchi.jpg\|alt=photograph of kimchi in a jar~~\|thumb~~\|kimchi in a jar ]]		[[File:Kimchi.jpg\|alt=photograph of kimchi in a jar\|kimchi in a jar \|frame]]
	[[File:Ramsen.png~~\|thumb~~\|ramsen in a jar]]		[[File:Ramsen.png\|ramsen in a jar\|frame]]
	'''Fermenting Data Journal - locations, bodies, good life'''		'''Fermenting Data Journal - locations, bodies, good life'''

Line 19:		Line 19:
	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?		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]]		[[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.		'''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.

Magda at 14:23, 20 January 2023

2023-01-20T14:23:55Z

← Older revision		Revision as of 14:23, 20 January 2023
Line 3:		Line 3:
	[[Category:500 words]]		[[Category:500 words]]
	[[File:Kimchi.jpg\|alt=photograph of kimchi in a jar\|thumb\|kimchi in a jar ]]		[[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'''		'''Fermenting Data Journal - locations, bodies, good life'''

Magda at 14:23, 20 January 2023

2023-01-20T14:23:21Z

← Older revision		Revision as of 14:23, 20 January 2023
Line 14:		Line 14:

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

Magda: added final image

2023-01-20T14:13:32Z

added final image

← Older revision		Revision as of 14:13, 20 January 2023
Line 13:		Line 13:
	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.		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.'''		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.		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.

Magda at 13:16, 20 January 2023

2023-01-20T13:16:39Z

← Older revision		Revision as of 13:16, 20 January 2023
Line 3:		Line 3:
	[[Category:500 words]]		[[Category:500 words]]
	[[File:Kimchi.jpg\|alt=photograph of kimchi in a jar\|thumb\|kimchi in a jar ]]		[[File:Kimchi.jpg\|alt=photograph of kimchi in a jar\|thumb\|kimchi in a jar ]]
	'''Fermenting Data Journal -'''		'''Fermenting Data Journal - locations, bodies, good life'''

	Magdalena Tyżlik-Carver		Magdalena Tyżlik-Carver

Magda: included in-text bold formatting

2023-01-20T13:14:08Z

included in-text bold formatting

← Older revision		Revision as of 13:14, 20 January 2023
Line 7:		Line 7:
	Magdalena Tyżlik-Carver		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~~.		'''Jar''' is a broad-mouthed container, usually cylindrical and made of glass or earthenware.

	~~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~~.		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.

	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.		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?

	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]]		[[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.		'''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?		'''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/		See: https://fermentingdata.net/

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

Magda at 12:45, 20 January 2023

2023-01-20T12:45:16Z

← Older revision		Revision as of 12:45, 20 January 2023
Line 7:		Line 7:
	Magdalena Tyżlik-Carver		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.		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.		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.

Magda at 12:16, 20 January 2023

2023-01-20T12:16:55Z

← Older revision		Revision as of 12:16, 20 January 2023
Line 15:		Line 15:
	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?		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]]		[[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.		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?		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?