Updates from August, 2016 Toggle Comment Threads | Keyboard Shortcuts

  • iamronen 1:06 pm on August 24, 2016 Permalink |  

    Architecture Events Romania (for Itsik) 


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    This page will be continually updated with architecture related events that may interest Itsik and Yifat. Newer Events will be added at the top of the list so that older / less relevant events will fade down in the list. Within each year events are sorted according to their dates.

    2017

    2016

    1. Nov 3-4 – Bucharest: Risk Reduction for Resilient Cities, International Conference
    2. Oct 31st – Nov 1st – Bucharest (Raddison Blue Hotel): RIFF Bucharest 2016, International Architecture Expo Conference
    3. October 19-20 – Bucharest: Building Health
    4. October 6th – Cluj Napoca (Florin Piersic Cinema): Architecture, Renewing cities: Building environments for new generations (4th Edition)
    5. September 28-30, Bucharest: EURAU 2016 “IN BETWEEN SCALES”: European Symposium on Research in Architecture and Urban Design
    6. September 22-23 – Iasi: INCD URBAN-INCERC, 12th edition of the research conference on constructions, economy of buildings, architecture, urban and territorial development
     

    • itsikh 12:51 pm on September 4, 2016 Permalink | Log in to Reply

      hi Ronen and Iulia, Thanks for the quick response and high-quality way to access informationI. I begin to wander and enjoy And at the same time find an event we can catch him a ride to visit you as soon as possible, the current summer.
      thanks again’
      itzik

  • iulia 11:12 am on April 1, 2016 Permalink |  

    In seach for grains 

    I’ve started to inquire for grains, here I will post what I found about wheat, alac (spelta), buckwheat, millet, rice, rye, oat, barley(orz), corn, sorghum (sorg)….

     

    • iulia 11:13 am on April 1, 2016 Permalink | Log in to Reply

      Topa Farm – 10 km from Sighisoara in Albesti.
      They grow their wheat and corn (eco). They also have a small mill and they do wheat whole flour.
      If we buy grains it is 3 lei / kg. 1 kg of whole wheat flour 5 lei.

      i found them last autumn and from then on it was recommended by ecoruralis (Ramona) and other contacts from Seminte Libere (Facebook group).

      Contact: 0740 256 990 – fermatopa@yahoo.com
      Facebook: https://www.facebook.com/Ferma-Ecologica-Topa-190312117695398/timeline

    • iulia 11:17 am on April 1, 2016 Permalink | Log in to Reply

      Mr. Nicolae BANC – Caianu (near Mociu)

      I have his contact from ECOMANIA SRL (the ones who makes the whole wheats biscuits from Petry – Tg. Mures). I called ECOMANIA (0756 383 296) and the women was very open to share their contact.

      I spoke with Mr. Banc last week – very friendly, passionate to share his experience about flours and grains. He is growing durum, oat and corn grains, eco.

      He told me that out of 1kg of grains he gets out 65% white flour, 25% bran (tarate), 9% “red” flour. Mixing these we get whole flour.
      He doesn’t have that much durum left for now… but a few kg (20, /i asked) he has, for us, also being happy we are almost neighbors, here.

      Contact: 0744 934 683. We will call him and make them a visit in Caianu, on our next way to Cluj.

    • iulia 11:18 am on April 1, 2016 Permalink | Log in to Reply

      Biofarmland.com – between Arad and Timisoara
      They are a German family farm – http://www.biofarmland.com/content/about-us

      I have their contact from ECOMANIA and also recommendation from Mr. BANC (above).
      They rotate their crops for 7-8 year, no plowing.

      They have spelt, barley and rye.
      I called Christian and then Katharina. I sent her an email also – she will send me a list with everything they have, including prices.

      Biofarmland Price List

      Contact: katharina@biofarmland.com, tel 074 622 35 25

    • iamronen 11:30 am on April 1, 2016 Permalink | Log in to Reply

    • iulia 7:56 am on April 11, 2016 Permalink | Log in to Reply

      We got last weeks:

      10 kg of durum from Mr. Banc (we were visiting him) in Barai.
      TerraNatura: 25 kg of each: spelt, wheat and rye (375 lei, free shipping to bhudeva with Transilvania Post)

  • iamronen 1:33 pm on March 15, 2016 Permalink |  

    Outside CookingRocket Stoves 

    Andreea sent me this thread with some inspiring images / ideas for the outside cooking rockets (yet to be molded)
    http://donkey32.proboards.com/thread/1301/all-adobe-mud-cookstoves-ovens

     

  • iamronen 1:02 pm on March 15, 2016 Permalink |  

    How to make a Straw Matress 

    I came across what looks like a good tutorial on making a straw matress

     

  • iamronen 7:13 pm on November 8, 2015 Permalink |  

    Sourdough Insights 

    So the games have started … with every bread questions come up … new information appears and this is a good place to collect it.

    I am again impressed by how most of the information available seems to be overly complicated. You can easily get the impression that you need so many things to do this right. My motivation rejects this information as does my reality … I don’t even have a proper oven where temperature can be controller … I want solutions that are rocket-stove-able 🙂 So it is interesting to sift through the information and try to reject things which are too much and yet pick up tips and tricks that may be useful.

    Also so much information is technical “do this and then this and then this and then this” instead of telling a story that can guide you as you gain experience.

    First thing is the “fallen bread” symptom (when baking a bread without a form) Annelieke and I experienced both in Portugal and then I was able to replicate here at Bhudeva. Turns out that it is, most likely, from letting the dough rise for too long … and that yeasts eat through the gluten strands … and the bread falls. So you can’t just leave it over night, or if you do, better to leave it in refrigeration. When the dough starts to open and crack … bake it … or if you’ve gone past the optimal point knead it again and let it rise again. I also found this very thorough troubleshooting list for sourdough … how convenient 🙂

    Another interesting disovery on how to store and transport (including in carry-on luggage) starter. Apparently if you spread a thin layer on baking paper and let it dry, you can collect the flakes, take them with you, send them wherever you want … rehydrate them and you are good to go!

     

     

  • iamronen 2:15 pm on September 7, 2015 Permalink |  

    Flour Mill 

    Given that both Iulia and I make bread regularly I’ve been thinking about getting a flour mill for Bhudeva so we can purchase grains (which store better) and make flour as needed. I’ve asked Iulia and she was interested!

    I’ve consulted Iulian (the producer who makes bread at Cutia Taranului) about this and his main feedback was first focus on finding quality cereals. He also provided a link to a friend of his who imports these mills to Romania.

    When Andreea and I thought about this a few years ago I did some research and came across the Komo brand often mentioned also in the USA and available in Romania (online buying options I came across are here and here). I’ve also seen Komo on ebay.de.

    Two differences I noticed about the two companies:

    1. The mills from Iulian’s friend are made of pine while the Komo mills are made from hardwood.
    2. The mills from Iulian’s friend have 5 years warrantee while the Komo mills have 10-12 years.

    When I visit Annelieke this fall I will have a chance to see what it is like to use the mill she has (physically larger then the mills I’ve been looking at and powerful ~600w compared to 200-360w in the mills I’ve seen) and allow that experience to further inform me.

     

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