open source praskova nahrada jedla

je to skoro presne 10 rokov co som o tom zakladal forum https://kyberia.sk/id/7749123
daval som tam ten riadok do topicu 'ostatny #exitcore' uplne len z fleku volne zoskupenie, a napriek tomu si raz za par rokov spomeniem, ci to pod tym tagom stale plati a ako sa casom vyvyjaju/moj pohlad na ne...

bitcoin & lsd mi cca rovnako trochu vybledli, nejake zklamania a vytriezvenia
linux je stale lowkey legit v tomto smere, aj ked bez dalsich ocakavani
taz je pekna idea ale prakticky dost mimo/irelevantne
soylent/praskove picoviny preboha to je gigacringe, ani len z daleka nic oproti povodnym ocakavaniam, ospravedlnujem sa tento velky omyl
no a nakoniec bicykel ako sposob zivota, snad ani nemusim hovorit, ze to sa ukazalo ako trefa do cierneho, najviac true 10x #exitcore co nie je mozne pokazit, zneuzit, kooptovat, nikdy nesklame, len otvara nove horizonty a sposoby uniku/oslobodenia

Kupoval som na mojamana.sk, dali mi 10e referal kupon. Ak chcete niekto zlavu tak pouzite. Vraj za to potom aj ja dostanem 10e zlavu (ale ja objednavam tak raz za rok)
http://i.refs.cc/pe5c2dFl?smile_ref=eyJzbWlsZV9zb3VyY2UiOiJzbWlsZV91aSIsInNtaWxlX21lZGl1bSI6IiIsInNtaWxlX2NhbXBhaWduIjoicmVmZXJyYWxfcHJvZ3JhbSIsInNtaWxlX2N1c3RvbWVyX2lkIjo1MzMwNDg5MTN9

rob rhinehart zije! (po tom co si odstranil crevny mikrobiom a zahadne odisiel z internetu aj rosa labs)

Investing in the Future of Food with Rob Rhinehart and Brian Frank
https://www.spreaker.com/user/10197011/investing-in-the-future-of-food-with-rob

Brian Frank (@bfrank) of FTW Ventures, and Rob Rhinehart (@robrhinehart) of Soylent, join Erik on this episode.

They discuss:

- Some of the most exciting developments in bioscience these days.

- The possibilities for biohacking and whether there is an “AWS for bioscience” emerging.

- The interplay of startups and incumbents in the space and how incumbents can be more helpful to the startup community.

- What is under- or over-hyped in the space.

- The existing big companies in food and bioscience and what will change in the next 5-10 years.

- The future of retail and how data can transform supply chains.

Founders of nonfood, Lucy Chinen & Sean Raspet discuss contemporary food supply chains and sustainable food futures, including the R&D of their own algae-based nonbar. Along the way, we address: monocultures, fear, skeuomorphic flavor, cellular agriculture, and the real cost of "all-natural." (w/ Caroline Busta, Daniel Keller, @LILINTERNET)

How dystopian literature influenced the meal replacement industry
https://frieze.com/article/sci-fi-future-food

Interesting Solar Foods

Solein, invented by Solar Foods, is a revolutionary natural protein source for the global food industry: suitable for varied consumer diets, and virtually for all food products and types. An innovation created by leading cleantech expertise of Finland and based on a concept by NASA, the unique and pure single-cell proteins of Solein are produced from CO2, water, and electricity.

dump veci co sa mi nazbierali za posledne tyzdne na food/nutrition temu:

* super vystava v berline, da sa stihnut este do konca mesiaca


* objavil som tam mimo ineho aj tento zine http://www.foodphreaking.com


Food Phreaking is the journal of experiments, exploits and explorations of the human food system. Each issue contains stories about the space where food, technology & open culture meet. Food Phreaking Issue 00 is the prequel and contains 38 short stories outlining what Food Phreaking is, and what it is not. Food Phreaking Issue 01 is "A Culinary Compendium of Curious Botanical Fruits". Issue 02 is called "What is In Vitro Meat?" And our newest issue, Issue 03, focusses on the human microbiome.

* a tuto knihu


Experimental Eating is the first international survey of contemporary experimental and experiential food-based creative practices across art, design, catering, science and theatre. Deliciously detailed and good enough to eat, this book combines luscious images with text that questions the assumptions behind how we make, eat and perceive food.

Experimental Eating demonstrates how current creative collaborations are pushing the boundaries of how we understand, experience and relate to food and the rituals of dining. The book encompasses unusual and cutting-edge foods, radical dining events, “kitchen laboratory” experiments, food sculptures and other documentation of the transient moments that make up this field of experimentation.

review http://we-make-money-not-art.com/experimental_eating/

* povodne gastrofasko vrtochy https://en.wikipedia.org/wiki/Futurist_cooking

* Mold magazine
MOLD is an editorial platform about designing the future of food. Through in-depth, original reporting and a distinct vision for how design can transform our food futures, our editors cover innovative ideas emerging from the world of food design and technology. From cellular agriculture to 3D food printing, entomophagy to beautifully designed tableware (and why it makes your meal taste better), MOLD spotlights the ideas that will revolutionize how we produce, prepare and eat food in the years to come.
https://thisismold.com/magazine

* New harvest konferencia
Experience the newest harvest of cell cultured products at the world's first conference dedicated to cellular agriculture. https://2018.new-harvest.org/

* Flavor added
az prilis indepth blog o historii umelych prichuti http://nadiaberenstein.com/blog/

* molecular gastronomy X research chemicals ??

https://latestfuels.com/european-meal-replacement-market/

I have recently been researching and writing articles about smaller European brands. Companies that have recenly started or have a smaller following than the Big Three (Huel, Queal and Jimmyjoy) and other old school brands (Ambronite, Mana). To my surprise, I have found out that the first, more often than not, offer very good quality products. Superior in many ways, even, to those offered by better known companies.

Therefore, with the uprising of more competition, I hope to see a meal replacement market that is pushed to the limits to succeed. I feel like many brands have gone easy and customers have grown used to their limitations.

This new breed should be encouraged and tried by the customer base. Achieving so by not purchasing their shakes by habit; but rather by intelligent choice of their ideal meal replacement.

So withouth further ado, I want to introduce and discuss the hidden gems of the European meal replacement market and why you should at least try them once.

V Prahe sa teraz da kupit Saturo, v podstate konkurencia Many, ale cisto tekuta, nemaju praskovu verziu. Zato maju prichute a skusaju aj tycinky.

Bud v Alze klasicky
https://www.alza.cz/saturo-foods/v12401.htm

alebo na Atoto.cz ktore to dorucuje po Prahe do 2 hodin (doprava zdarma), na prvu objednavku tam je zlava
https://atoto.cz/saturo

http://www.plusminusnula.sk/2018/04/jonas-strouhal-bistro-affluenza/

Inštalácia Jonáša Strouhala Bistro Affluenza sa v prvej rovine prezentuje ako priamočiara alegória zvráteností kapitalizmu. Ako alegória pozoruhodnej schopnosti kapitalizmu zmeniť aj našu bolesť, utrpenie, nedostatky – skrátka dôsledky vykorisťovania – na niečo potenciálne trhovo atraktívne tak, že z nich urobí niečo nielen žiadúce, ale aj zdravé, priateľské k životnému prostrediu. Ale, tak ako v mnohých prípadoch, problém nespočíva v tom, že by sme si ho neboli teoreticky vedomí, ale v tom, že vždy potrebujeme reálny zážitok na to, aby sme zistili, čo naozaj cítime a možno aj to, kým naozaj sme. Strouhalova ponuka na stole je priamočiara, ale prináša množstvo možných interpretácií.

Ahojte, mal uz niekto z Vas cest ochutnat Mana Mark 5?

http://www.e-flux.com/journal/89/178844/soylent-beige-the-middle-gray-of-taste/

https://eatnonfood.com/
https://spikeartmagazine.com/en/articles/after-art-nonfood-agriculture-and-algae

davate si niekto este praskove jedla?

objednal som si novu manu (mark 4) a zatial velka spokojnost.

Mal by náhodou niekto záujem o Mana MK2 prášok rok po záruke?
Mám ešte dve krabice. Ak náhodou, určite sa dohodneme.

Takže testujem [Mana Mark 3] - prišlo poštou 7x balíček jedla na celý deň + 7x olej ku balíčku. Jeden balíček na deň má 2000 kcal, olej je rozdelený na 5 častí, a balíček by mal byť na 5x 2 naberačiek.

Cena bez starter packu je to 1400 Kč = 52 eur = 7,40 eur na deň. Vo väčšom množstve je to 6,75 na deň. Záruka 1 rok.

Má to neutrálnu chuť. Pripomína mi to “nutrilon” - sunar, detské mlieko. Je to jemne sladké a jemne slané. Trochu drsné, pár krát me ten prášok “škrabol” v krku ale nič zlé to nerobí. Chutí to aj ako kukuričná múka. Keď sa to rozmieša tak občas ostanú aj hrudky (ako aj pri Nutrilone), ale pri pití tie hrudky nevadia, ostanú v ústach a príjemne sa rozplynú, viac vtedy vynikne tá slaná a zároveň sladká chuť.
Myslím že je to dobré, sýte, chutné, občas na to dostanem chuť. Ale nedá sa povedať že je to super, je to proste náhrada jedla, je to iné.
Nepozorujem žiadne zmeny v trávení.

1/5 ma bohate zasýti na celé doobedie, 2/5 na obed od 13:00 - 19:00. Zatiaľ som to neskúšal jesť po celý deň.

Dávam si to na raňajky takto: 1/5 mana + trocha mlieka + presso = raňajky + káva v jednom :)

Nestravujem sa tým pravidelne, skôr tým nahrádzam nedostupnosť jedla.

Ked tu uz pisem, tak sa chcem spytat ako dlho vas tato nahrada stravy drzala. Nemyslim iba 'plnu nahradu stravy' ale aj ako doplnok, obcasna nahrada jedla. Ci vam to vydrzalo roky (a stale ho pouzivate) alebo to bolo iba prechodne, a casom ste prestali uzivat. Kolko mesiacov vam to vydrzalo?

Bol som na soylent tasting v Progressbare a presvedcilo ma to aby som to fakt skusil. Objednal som si "Mana 3" prasok z Ciech, potrebujem taketo nieco skladne na jedlo na cestach.

Tak uvidim ako dlho mi to vydrzi :)

riesite to este niekto? ci uz manu, joylent/soylent. isty cas to zvazujem tak by ma zaujimali vase postrehy - ako dlho ste na tom vydrzali, pros and cons...

http://nicole.pizza/soylent-dick/

skúšali ste plz niekto dlhodobejšie fungovať na keto -lente? rada by som skonzultovala ako je to s nrgy lvls a schopnosťou fyzickej aktivity... kľudne pošta. dik

How I Gave Up Alternating Current

Nevermore will I bumble through endless confusing aisles like a pack-donkey searching for feed while the smell of rotting flesh fills my nostrils and fluorescent lights sear my eyeballs and sappy love songs torture my ears. Grocery shopping is a multisensory living nightmare.
...
With no fridge, no dishes, no microwave, no oven, no range, no dishwasher, no utensils, no pests, no cleaning products nor dirty rags, my life is considerably simpler, lighter and cleaner than before. I think it was a bit presumptuous for the architect to assume I wanted a kitchen with my apartment and make me pay for it. My home is a place of peace. I don’t want to live with red hot heating elements and razor sharp knives. That sounds like a torture chamber. However, it’s not a total loss. I was able to use the cabinets to store part of my book collection.
...
The streets were originally made for people. The automobile’s takeover has destroyed more than millions of lives (cars have killed far more Americans than war and AIDS combined), it has trampled the prime conduit of community in our cities and exiled us to the indoors to sit in front of televisions. I hope the next generation of transportation technologies will give us back the streets.
...
Most of us are driving drunk when it comes to how we eat. At some point we are going to have to admit that we suck at cooking, and we suck at driving. Let’s automate them already so we can focus on art, and science, and exploration. Food can be art, and driving can be exploration, but it’s mostly manufacturing and commuting. I don’t miss them.
...
The first space colonies will have no coal power plants. I am ready. For now though, as I am driven through the gleaming city, my hunger peacefully at bay, I have visions of the parking lots and grocery stores replaced by parks and community centers, power plants retrofitted as museums and galleries.

V sobotu 4. 7. 2015 se v Praze v prostorách Paralelní Polis v uskutečnil workshop na téma open source jídlo, práškové náhražky potravin a alternativní způsoby stravování.

V rámci workshopu proběhla ochutnávka několika druhů různých nutričně kompletních práškových náhražek stravy, označovaných jako „soylent“. Na akci vystoupili producenti třech česko-slovenských „soylentů“ (MANA, AnaPur, Synectar); akci uvedla Markéta Dolejšová, doktorandka z National University of Singapore, která se zabývá výzkumem o společenských dopadech open source ekonomiky na oblast potravinářského průmyslu.

zaznam prednasok

Vcera som natrafil na zaujimavu vec, Sensory-specific satiety. V podstate ide o to, ze cim rozmanitejsie jedlo ma clovek na vyber, tym viac ho zje. Ked nad tym tak uvazujem, pride mi to dost obvious ("som sice plny, ale na dezert sa miesto este najde"), ale predtym som si to nikdy takto jasne nespojil.

Co moze byt zaujimavy argument pre pouzitie soylentovych jedal za ucelom chudnutia.

dnes sa mi konecne podarilo spravit ochutnavku mojej skoro 17kg zasoby many. som celkom prekvapeny chutou, je to sladke a dost vyrazne vanilkove = chutne. prirovnal by som to k bananovemu milkshake-u (ale samo, ze to nie je az take dobre). Na fotke je vidiet mana na 1 mesiac (bez uplneho poctu flasticiek s olejmi, tych je sice viac, ale az taky velky dalsi objem nespravia).

https://progressbar.sk/calendar/soylentove-hody
https://www.facebook.com/events/1552415271705145

čo sa stane so zubami ked ludstvo prejde na tuto stravu? v perspektive 1000 rokov asi uplne loss of teeth, nie?

vsimli ste si nejake vyraznejsi vyskyt vetrov? najma ak joylentom nahradite viac ako 50% dennej stravy (napr vsetko okrem vecere)

Je mi jasné, že soylent je primárne práškový, ale uplnou náhodou ste niekto nenarazili na nejaký, ktorý by bol tuhý, že by sa z neho dalo normálne odkrojiť jak z chleba napr? Kľudne aj z tých homemade verzií..
edt. Jo a ideálne keto..

tak uz aj soylent sa zbavil olejicku (+ zaujimave citanie preco musia uvadzat v zlozeni 44g cukru miesto povodnych 6g)

http://blog.soylent.me/post/112067551237/soylent-1-4-begins-shipping-today

Dolezity oznam od tvorcu Joylentu

Vyrobili sme porovnavac pre soylentove distra: http://www.blendrunner.com/

Je to jeho uplne prva verzia, "minimal viable product", takze na nej planujeme dalej pracovat, pridat viac informacii o jednotlivych distrach, viac samotnych distier, viac funkcionality.

Co by sme chceli doplnit:

• sortovanie podla roznych parametrov
• kategorizovane zoznamy ("EU distros", "Keto only" atd)
• viac info - zoznam ingrediencii, alergenov, tagy (vegan, keto, kosher...)
• moznost zvyraznit si niektore stlpce
• kolapsovatelne (minimalizovatelne) stlpce
• single product page pre kazdy produkt s viacerymi info, grafmi, fotkami
• optimalizovat kod, rychlost nacitania, responzivita
• mozno uzivatelske hodnotenia pre jednotlive distra
• presnejsie ceny prepravneho
• vytvorit logo, favicon a vsetky graficke zalezitosti - nejaku identitu

Vsetok feedback je vitany!