[Discuss] Open Source Sausage?

[Ben Gray]

Regulatory issues are a pretty major issue in Open Hardware, some of us at
Wuthering Bytes in the UK were discussing the likes of obtaining CE
certification in Europe and how to those of us that have looked a short way
into it have been put off by the seeming mountain of work that needs to be
done. So any work on making them more transparent is welcomed. A central
knowledge repository could be a good way to start or we pool lists of the
distributed information, which regulatory information can be found on what
site. When do we start?

Also going to have to try and make myself some of that open source
saucisson.

--

Best Regards

Ben Gray - Director



www.phenoptix.com
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On 6 October 2013 19:53, Marketply <contact at marketply.org> wrote:

> **
>  That fits perfectly with our design of a hot dog<http://www.fan.pretzely.net>in shape of a pretzel! (And a corndog pretzel shaped, see image)
>
>  Our plan so far is to share <http://www.twitter.com/teachopen> both how
> it's made by and every aspect of running the business. Actually we won't
> even earn a profit from it. We design and invent, then hand it off to help
> a few low-income inexperienced entrepreneurs team up with an experienced
> social entrepreneur, and they'll coordinate with a community of people and
> vendors openly to share and increase knowledge.
>
>  Although it hadn't even occurred to me to open source it or that meat is
> a 'hardware'!
>
>  I'll be contacting Underground Meats to collaborate as they're in a good
> place to help kickoff this project.
>
>  Thank you for sharing this J Simmons, it's a fantastic development!
>
>  😃,
>
>  Marino Hernandez
> (just a founder of Marketply <http://www.marketply.org>)
> 203-429-4205
>
>
>
> On October 6, 2013 at 11:51 AM "J. Simmons" <jrs at mach30.org> wrote:
>
>  I just got forwarded these links about a KickStarter to fund a set of
> open source policies and procedures for following USDA guidelines when
> creating cured meats.
>
>
> http://www.opb.org/artsandlife/article/npr-hows-the-sausage-made-these-folks-really-want-to-share-the-knowledge/
>
>
> http://www.kickstarter.com/projects/undergroundmeats/underground-meats-open-source-food-safety-model
>
>  As a firm believer that OSHW includes anything we physically make (from
> electronics to tractors to tables to rockets), I love the idea of open
> sourcing even just part of the process for food that is currently very
> proprietary (and it sounds like they will be sharing their recipes and meat
> processing procedures as well).
>
>  And, I am reminded that as OSHW grows as a movement we will see more and
> more need to address regulatory issues like this.  So far this year, this
> is the third regulatory hurdle I have seen in open source arenas, including
>
>  1) Mach 30's own work on Export Controls ( http://mach30.org/ectf/)
>
>  2) LightUp's ( http://www.lightup.io/) work to meet toy safety standards
> for their products
>
>  and of course
>
>  3) Underground Meats' work on an open source HACCP
>
>  Is anyone else facing these kind of regulatory issues or know of someone
> who is?  Do folks think there is a way we could pool our resources to work
> on how the OSHW movement can efficiently and effectively address regulatory
> issues?
>
>   -J
>
>  --
> J. Simmons, President
> Mach 30: Foundation for Space Development
>  http://mach30.org
>    <https://www.facebook.com/Mach30>  <http://twitter.com/mach_30>
> <https://plus.google.com/u/0/b/104373960473278544446/104373960473278544446/posts>
>  *~ ad astra per civitatem ~
> * to the stars through community
>
>
>
>
> _______________________________________________
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>
>
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