Commit 02001911 authored by AMRO's avatar AMRO

update image link - add festival menu

parent 6151a1b1
......@@ -23,5 +23,5 @@ This session will focus specifically on annotation. Please prepare annotation(s)
*File formats:*
The bootleg library runs on calibre-web , and supports a wide range of file formats, including .pdf, .epub, .mobi, .docx, .odt, .rtf, .txt, .mp3, .mp4a, .cbr, .cbz, .cbt, and many more.
......@@ -15,5 +15,5 @@ This workshop is largely a discussion format where we will explore the broader r
......@@ -33,5 +33,5 @@
Total cost is 60 Euro, but if you check the list many components will probably be on your soldering desk anyway.
......@@ -17,10 +17,10 @@ I am now presenting the current state of the project, its findings and put it up
```/* This is a presentation and discussion over workshop software, because it wants to be private. Thank you for understanding. */```
There is no software or other preparation required. Have a look at <a href="" target="_blank">Raphael Perret - AMRO.pdf</a>[] and maybe write down some notes or questions if need be.
There is no software or other preparation required. Have a look at <a href="" target="_blank">Raphael Perret - AMRO.pdf</a> and maybe write down some notes or questions if need be.
Thank you, I am looking forward to push the BigBlueButton with you.
![](/img/RaphaelPerretWorkhsopV1.jpg "Whole Waste Catalog")
![](/img/RaphaelPerretWorkhsopV2.jpg "Whole Waste Catalog")
![](img/RaphaelPerretWorkhsopV1.jpg "Whole Waste Catalog")
![](img/RaphaelPerretWorkhsopV2.jpg "Whole Waste Catalog")
......@@ -33,8 +33,8 @@ Connecting Raspberry Pi (Raspbian, Ubuntu Arm64, hostapd, raspap) mobile data, V
<a href="" target="_blank">livinglabs.pdf</a>
......@@ -23,4 +23,4 @@ In your email please share your thoughts and observations on one or more of the
* alternative ad-hoc networks
......@@ -26,5 +26,5 @@
Total cost is 60 Euro, but if you check the list many components will probably be on your soldering desk anyway.
......@@ -13,3 +13,6 @@ The workshop Trace Carbon is largely a discussion format, framed around the mark
#### Workshop Materials
Please take a look at the following materials <a href="" target="_blank">Trace Carbon - READER</a>
......@@ -20,4 +20,4 @@ total duration: 1-1.5 hours
#### workshop materials:
pen and paper, computer with webcam
![](/img/IMG_0629.jpg "subverting tech pain")
![](img/IMG_0629.jpg "subverting tech pain")
......@@ -17,56 +17,27 @@ check Moritz introduction on Monday 21st in the LIGHTNING TALK SESSION.
• How is your group organised?
Do you use a top down or bottom up model?
Please answer the question in this file <a href="" target="_blank">SOS QUESTIONS_WORKSHOP.pdf
</a> before the workshop session. They will be the basis of analysing together the structure of your organization/community.
• What is your personal role in this group? (Do you have a specific role? What are you allowed to do? Your responsibilities?)
• Do you know who is responsible for a specific topic? (answering mails, money, materials etc.) And what is this person allowed to do?
• Do you know what your colleagues are working on? If not, do you know where you find this information?
• How are the tasks distributed internally? What happens to tasks that have not yet been distributed?
• Are your roles defined? Are the tasks clear? The mandates? Do you have enough and not too many roles? Do you enjoy your roles?
• How is the workload of the individual team members? Is it going well with the situation? Do you pay attention to each other?
• How do you cultivate a regenerative culture and care for each other in your group?
• How do you make small decisions? Big decisions? (in a relaxed or stressed timeframe.)
• How are decisions currently made in GROUP? Does that work well? Is the process pleasant? Is everyone heard?
• What is the feedback loop of how to give or receive positive and negative feedback?
• Is the knowledge of everyone used or just of the more talkative ones or more experienced ones?
• What happens if the person who is responsible for a specific topic can`t fulfil his or her role?
• Every day is a different day with new chances and new obstacles. How do you react to them?
• How does your group react under stress?
• How do you currently deal with internal conflicts?
• How does your Group try to make its work processes transparent for everyone?
• Which communication channels are used to pass on information?
• Have you clarified which rhythm, which duration, which time windows for your meetings work well for everyone?
#### Materials
(see folder "Materials")
<a href="" target="_blank">XR GUIDE CITIZENS ASSEMBLIES.pdf</a>
#### Further Information
<a href="" target="_blank">SOS PROCEDURES.pdf</a>
Global SOS Network:
XR England:
XR Austria:
<a href="
" target="_blank">SOS SELF IMAGE MAP.xlsx</a>
#### Further Information
Global SOS Network: \
XR England: \
XR Austria: \
......@@ -36,5 +36,5 @@
This workshop is offered by trial#1, a female sound art collective from Linz.
Check our performance at AMRO2020 Nightline!
......@@ -62,6 +62,6 @@ OR [Imagemagick](
[Writing, Medium, Machine; Modern Technographies](
![](/img/visual-encryption0.jpg "Visual Encryption")
![](img/visual-encryption0.jpg "Visual Encryption")
![](/img/visual-encryption-howto_0.png "how to visual encryption")
![](img/visual-encryption-howto_0.png "how to visual encryption")
## first day – all vegan
### oyster-mushroom-ceviche (4 portions):
• 500 grams oyster mushrooms
• 4 organic limes (or lemons), grated peel & juice
• 1 red onion
• 3 tablespoon minced coriander (alternatively parsley)
• salt
• 3 tablespoon pumpkin seed oil (if not available olive oil)
ceviche is a traditional peruvian dish that is usually prepared with raw fish. instead of fish, we take oyster mushrooms here.
peel the lime, put the peel on its side. squeeze the peeled limes. cut the onion and coriander.
mix all ingredients except the mushrooms & process to a smooth mass using a hand-held blender.
tear mushrooms into bite-size pieces. mix with the sauce and let steep at least some hours or overnight.
top with some coriander and toasted corn kernels.
### pan-bread (2 pieces):
• 6 heaped tablespoons spelt flour
• 1 1/2 teaspoons baking powder
• a good pinch of salt, oregano and other herbs of choice
• a dash of olive oil
• 3 heaped tablespoons soya yogurt
mix all ingredients and knead into a dough. halve the dough and roll out two elongated flatbreads. preheat the pan - without fat!!
put the bread in and turn after about 3 minutes. after a total of 6 minutes, reduce the heat and let it soak for another 3 minutes on each side. Be sure to enjoy lukewarm.
### coconut-semolina-rhubarb (2 portions):
• 0,2 litres coconutmilk
• 25 grams semolina
• 20 grams sugar
• ½ vanilla pod
• ½ - 1 organic lemon
• a pinch of salt
• 350 grams rhubarb
• 2 tablespoons powdered sugar
• ½ orange (the juice of the fruit)
• 2 tablespoons water
put the coconut milk in a large saucepan. add sugar and salt, scrape the pulp out of the vanilla pod and add it to the pan together with the pod. wash the lemon with warm water, dry, rub the peel and add. bring to the boil, stirring constantly. pour the semolina into the boiling coconut milk and stir vigorously. let swell on low heat with stirring for about 5 minutes. stir frequently while cooling. remove the cooked vanilla pod.
peel the rhubarb in the lower third, pull off the threads, cut off both ends and cut into approx. 1 cm pieces. heat the orange juice and 2 tablespoons of water in a saucepan. add the rhubarb, sprinkle in the powdered sugar, stir well and simmer for approx. 4-5 minutes on medium heat. as soon as the rhubarb loses its crispness, remove it from the heat, because it is still cooking. season again to see if sugar is still missing.
now fill the rhubarb and the coconut-semolina-porridge in layers in a nice glass. let cool completely in the refrigerator.
## second day – all vegan
### biryani (4 portions):
• 50 grams wild rice
• 2 ½ tablespoon olive oil
• 220 grams basmati rice
• 330 ml boiling water
• 2 teaspoons cumin seeds
• 1 ½ teaspoons curry powder
• 240 grams cooked chickpeas, drained
• 180 ml sunflower oil
• 1 medium onion, sliced into thin rings
• ½ teaspoon flour
• 100 grams currants
• 2 tablespoons chopped flat-leaved parsley
• 1 tablespoon chopped coriander leaves
• 1 tablespoon chopped dill
• salt & black pepper
cover the wild rice in a small top with plenty of water, bring to a boil and simmer for about 40 minutes until the grains are cooked but still firm. pour into a sieve and set aside.
heat 1 tablespoon of olive oil in a saucepan at high temperature and sweat the basmati rice with ¼ teaspoon of salt while stirring. pour on the boiling water and cover and cook the rice over a low heat for 15 minutes.
remove the pot from the oven. lift off the lid, cover the pot with a tea towel, put the lid back on and let the rice rest for 10 minutes.
while the rice is cooking, heat the remaining oil in a small saucepan. sauté cumin and curry powder for a few seconds and immediately (so that the spices do not burn) add the chickpeas with ¼ teaspoon of salt. warm for 1-2 minutes while stirring, then pour into a bowl.
clean the pot, pour in the sunflower oil and let it heat up over high heat. to check if it's hot enough, put an onion ring in it. it should sizzle vigorously. turn the onion rings in the flour and then fry in portions in hot oil for 2-3 minutes until golden brown. drain on kitchen paper and then sprinkle with salt.
mix the rice with chickpeas, currants, herbs and onion rings, season again and serve warm.
### date-walnut-cake (small baking tray):
• 250 grams margarine
• 300 grams dates
• 1 ½ cups water
• 1 teaspoon cinnamon powder
• ½ cup walnuts
• ½ cup soya milk
• 350 grams flour
• 1 packet baking powder
put the dates in a saucepan with the water over medium heat for approx. 20 min. let it cook until soft. let cool & puree.
mix the margarine with the dates and then stir in the chopped walnuts and cinnamon powder.
fold in the flour & soy milk and place in an oiled baking tray / cake tin.
bake at 180°C on the bottom rack for about 40-50 minutes.
## third day – all vegan
### peanut-stew (4 portions):
• ½ savoy or white cabbage, roughly cut to bite-size pieces
• 2 carrots, peeled and sliced into rings
• 1 red bell pepper
• 1 tin sweet corn
• optionally 1 tin kidney beans
• 1 onion, chopped
• coconut oil
• 1 teaspoon cumin
• ½ teaspoon cayenne pepper
• 2 teaspoons thyme
• 8 large tablespoons peanut butter
• 250 ml passed tomatoes
• 250 ml vegetable stock
• 50 ml mango juice
• salt
fry the onion and bell pepper in coconut oil, briefly roast the cumin and cayenne pepper. pour in the vegetable stock and tomatoes.
add the savoy or white cabbage, the carrots, salt and the thyme, stir in the peanut butter and let simmer until the vegetables are slightly firm.
stir in the mango juice, corn and possibly beans, simmer for 1 minute, season to taste and serve with rice or bread.
### mango-nut-polenta (2 portions):
• ½ mango
• 75 ml soya drink
• 30 grams nuts (almonds, cashews, pecans,…)
• 90 grams polenta
• ½ heaped teaspoon cinnamon powder
• ½ heaped teaspoon cardamom powder
• 2 tablespoons maple syrup
• maybe add some water
peel the mango, cut it into small pieces and bring it to a boil with the soy drink in a high saucepan. caution, can easily pass over! then reduce the temperature.
if you don't like pieces in the porridge, you can now mix the soft-cooked mango finely.
put all the nuts and spices in the non-boiling sauce and let them simmer for a few minutes. then stir in the polenta quickly over moderate heat.
if the mass becomes too thick, add a little hot water and stir until smooth. remove from the heat and let stand for 5 minutes with the lid closed.
portion the still hot porridge in 2 bowls, pour a tablespoon of maple syrup over each.
let cool for a few minutes before serving.
......@@ -64,5 +64,9 @@ A couple of days before the workshop, you will receive an email with the room in
[**Festival Menu day one**, by Taro and Martina](Festival_menu/
[**Festival Menu day two**, by Taro and Martina](Festival_menu/
[**Festival Menu day three**, by Taro and Martina](Festival_menu/
(coming soon!)
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