Difference between revisions of "Talk:Open Bread"
Olleolleolle (talk | contribs) (Copenhagen bread expert found) |
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I could only answer that with a reference to the regular human consumerist weakness, or with the positive aspects of division of labour. Neither of which were really successful, in the light of his: "Think of all the ovens out there, in people's homes. Why buy an industrial-strength oven on top of that?" | I could only answer that with a reference to the regular human consumerist weakness, or with the positive aspects of division of labour. Neither of which were really successful, in the light of his: "Think of all the ovens out there, in people's homes. Why buy an industrial-strength oven on top of that?" | ||
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| + | == Lunchtime Discussion == | ||
| + | |||
| + | My colleagues [[Johnny]], [[Dan James|Dan]], [[Steven Garrity|Steven]] and [[Nathan Frederickson|Nate]] had a long, wide-ranging discussion about the "open bread idea" today during lunch at the [[Formosa Tea House]]. | ||
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| + | Some points raised: | ||
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| + | * There was considerable skepticism about the idea: how is this different (and any better) than the "normal" way of starting a business? from a cooperative baker? | ||
| + | * What is the value of doing something "out in the open" and what does that mean? | ||
| + | * Who's going to actually bake the bread? | ||
| + | * Are we looking for a ''bakery'' or simply ''bread'' -- in other words, have we specified the engine, and not the destination. | ||
| + | * Echoing [[Olle Jonsson|Olle]]'s earlier comment, Dan wondered whether the collected ovens of the community couldn't be put to work. | ||
| + | * Nate raised concerns about whether the application of open source to the "real world" will survive the transition to "products" that the incremental cost of isn't zero. | ||
| + | |||
| + | We'll continue to talk. | ||
Revision as of 21:58, 28 June 2005
Here is the on-going discussion of the Open Bread project. Use the plus sign next to the edit tab/button to add a comment. You need to be logged in to do it, but that is a breeze.
Copenhagen bread expert found
Jakob Bondesen is a bread-baking professional cook, who also is interested in the project. I (Olle) talked with him yesterday (June 27, 2005), and he was attracted to the idea of helping out.
"Why don't people learn to bake at home, instead?" was his first reaction, though.
I could only answer that with a reference to the regular human consumerist weakness, or with the positive aspects of division of labour. Neither of which were really successful, in the light of his: "Think of all the ovens out there, in people's homes. Why buy an industrial-strength oven on top of that?"
Lunchtime Discussion
My colleagues Johnny, Dan, Steven and Nate had a long, wide-ranging discussion about the "open bread idea" today during lunch at the Formosa Tea House.
Some points raised:
- There was considerable skepticism about the idea: how is this different (and any better) than the "normal" way of starting a business? from a cooperative baker?
- What is the value of doing something "out in the open" and what does that mean?
- Who's going to actually bake the bread?
- Are we looking for a bakery or simply bread -- in other words, have we specified the engine, and not the destination.
- Echoing Olle's earlier comment, Dan wondered whether the collected ovens of the community couldn't be put to work.
- Nate raised concerns about whether the application of open source to the "real world" will survive the transition to "products" that the incremental cost of isn't zero.
We'll continue to talk.
