Justin Dunham

's journal about making things

Some observations on hackerspaces after reading Hackerspaces: The Beginning

Filed under: Everything Else — Tags: , — Justin Dunham on March 28, 2012

A picture of Datengarten, a hackerspace in Bremen (taken from the book)

“Some of it’s just because we’re adventuresome morons with the smarts to wear safety goggles.” - NYC Resistor

About six months ago, Bre Pettis (Makerbot CEO), Astera Schneeweisz, and Jens Ohlig released this book, called “Hackerspaces: The Beginning”. It’s a collection of anecdotes, advice and history from a vast number of hackerspaces around the world; it captures a specific point in hackerspace evolution, a point from which I don’t think things have strayed too much, though the movement has certainly grown since then.

Hackerspaces are an important, and new, type of space. What libraries are for knowing things, I’d say that hackerspaces are for making things – though there’s more to say than this, certainly. Having only been a hackerspace member for about a year, I’m no expert, but to me they fit in with some other public spaces we know (mostly libraries, but also bars and coffee shops). Hackerspaces are sort of a remix of a bunch of other spaces we know well. 

  • Libraries: Learning, reading, writing, certain community events (usually education- or research-oriented)
  • Bars: Participating in community events, socializing, “riffing” on ideas, playing games
  • Coffeeshops: Meeting people, talking about ideas more carefully, social, political and philosophical activism
  • Museums and galleries: Observing, some forms of “direct experience” of history and philosophy

They’re definitely a place for socializing; many hackerspace members I’ve met say that’s the primary reason for their interest. But they’re also a place for talking about ideas, and on top of that a place for realizing those ideas, or some fragment of them. And, as the book makes clear, hackerspaces are also a place for all the other things as well. Many hackerspaces conduct classes and have some form of “game night”. Every hackerspace that I’ve been to is a de facto museum or gallery, in that members often leave their work out for inspection and there are lots of other artifacts basically everywhere. And, depending on their membership, philosophical and political activism can be an important part of a hackerspace’s output – I think Hive76 hosted at least one hackathon for Occupy Philly, for example.

The philosophical and political activism component grows, I think, out of something else that’s unique about hackerspaces – they’re an expression of a commitment to intellectual freedom, at the very least, and often of many other types of freedom as well (e.g. physical, spiritual, commercial). In the book we learn that members of the hackerspace Netzladen, for example, “range from political activists to intellectual literature nerds to the technological geeks and Linux wizards one might see in other hackerspaces.”

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Pepper Soup and Oysters

Filed under: Cooking Journal — Tags: , , , , — Justin Dunham on March 27, 2012

Oysters with tarragon and butter.

Yellow pepper soup.

As part of this meal, I made a few other courses. Two of those other courses were a simple oyster course (oysters in a sauce of tarragon and butter), and a pepper soup that I’ve made a number of times.

This was an interesting meal because we could only cook a very limited amount of it at the house of the friends we were cooking for. As a result, we had to figure out how to serve things that (a) we could bring up from Philadelphia, or (b) make quickly or simultaneously with several other dishes. The pepper soup fit the bill well, since I was able to put it in some mason jars and bring it up with us for serving.

Oysters, of course, also require almost no preparation. One thing they do need is shucking, which is a useful skill to have. This basically means just getting the shell open. It’s a little bit like lockpicking; you need to position the shucker exactly so that the oyster’s adductor muscle (which holds the shell closed) is cut and the shell pops open.

The recipe I used calls for reserving the liquid within the oyster shell, mixing it with butter and tarragon, then heating the oyster through on a grill with the aim of melting all the butter. The tarragon and butter add a bitter sweetness that goes well with the oyster’s saltiness. I didn’t add the hot sauce that the recipe calls for, I like the flavor of oysters, you know?

Osso Buco

Filed under: Cooking Journal — Tags: , , , , , , , — Justin Dunham on March 26, 2012

The dish just before being served. It's braising in a Dutch oven.

The Barolo that we drank with the dish. Great pairing. Particularly full body.

Here’s a great osso buco I made for some friends last fall. The context for this meal was that for our wedding, we asked friends to buy bottles of wine for us instead of wedding presents. When possible, we tried to share those bottles with the purchasers, and maybe even cook for them.

Frequent readers of this blog (or eaters of my cooking) will know that I have a strong inclination toward braised dishes, especially coq au vin, which resembles osso buco in the cooking. Osso buco is one of these, but it has some  twists that I hadn’t experienced before: the use of a bouquet garni, the presence of veal, which I’ve never cooked with before, and, finally you get lucky because your guests get to enjoy the veal marrow after they’ve finished the main dish. For some reason you get credit for this as the cook.

I’ve always been a little intimidated by osso buco, just because I didn’t know how similar the techniques for it were to other dishes I’ve made. Though the sauce was a little watery – I should have spent more time reducing it – it generally came out great. Braised dishes are difficult to screw up, so that wasn’t too surprising.

I served it with a side of cheesy polenta and baked asparagus. The Barolo that went with it stood up well to the rich flavors of the dish; Barolo and osso buco is a pretty typical pairing in the US.

Make Your Own Tea Towels!

Filed under: Cooking Journal — Lillian Dunham on March 10, 2012

Hello! I’m Lilli, Justin’s wife and an avid eater of Justin’s cooking, an occasional sous-chef, and a DIYer. I want to share this tea towel project with you because it is easy, impressive, and useful. You can make them for yourself or they would make a nice wedding or house warming gift.

DIY Tea Towels

Cotton twill cut into pieces measuring 20" by 28"


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