Hi everyone,
A quick update 7 days after launch (pun intended).
We have reached 92% of our first goal. We're receiving huge supports and an amazing coverage from medias. This is just awesome.
In the latest news, we just received a 1 200€ pledge from the CNIEL https://fr.wikipedia.org/wiki/Centre_national_interprofessionnel_de_l%27%C3%... the organisation promoting dairy products in France. Just so you know, we did not asked them to.
We're really happy from this unexpected support :)
Thanks also to everyone here who helped spread the word and allowed us to go this far. Now, we have to reach the 9 000€ goal so we can produce a documentary about how cheese is made.
Thanks again, I tried to remain brie-f
-- Christophe
On 1 December 2014 at 11:58, Richard Symonds < richard.symonds@wikimedia.org.uk> wrote:
Lincolnshire Poacher isn't just a cheese OR a pig...
https://en.wikipedia.org/wiki/Lincolnshire_Poacher_(numbers_station)
Richard Symonds Wikimedia UK 0207 065 0992
Wikimedia UK is a Company Limited by Guarantee registered in England and Wales, Registered No. 6741827. Registered Charity No.1144513. Registered Office 4th Floor, Development House, 56-64 Leonard Street, London EC2A 4LT. United Kingdom. Wikimedia UK is the UK chapter of a global Wikimedia movement. The Wikimedia projects are run by the Wikimedia Foundation (who operate Wikipedia, amongst other projects).
*Wikimedia UK is an independent non-profit charity with no legal control over Wikipedia nor responsibility for its contents.*
On 29 November 2014 at 17:35, Chris Keating chriskeatingwiki@gmail.com wrote:
British cheese is better than its reputation suggests, if you know where
to
look. However British cheeses are difficult to distinguish from British breeds of pig. Gloucester Old Spot, Lincolnshire Poacher, Oxford Sandy
and
Black, Balcombe Brown Ring, Yarg, Mangalitsa - can you tell which is a
pig
and which is a cheese without looking it up in a popular online encyclopedia? I think not. :)
On Sat, Nov 29, 2014 at 2:30 PM, Andrea Zanni zanni.andrea84@gmail.com wrote:
This is the best OT in wikimedia-l ever.
Aubrey
On Sat, Nov 29, 2014 at 1:43 PM, Pierre-Selim ps.huard@gmail.com
wrote:
I recommend Trappist Rochefort 10, and gulden draak ;)
Pierre-Selim Message d'origine De: Romaine Wiki Envoyé: samedi 29 novembre 2014 11:46 À: Wikimedia Mailing List Répondre à: Wikimedia Mailing List Objet: Re: [Wikimedia-l] [Wikimedia France] WikiCheese crowdfunding - Let's photograph 'em all
PS: I can recommend the beers: Kriek, Framboise, Peche, and some
more.
But
it is recommend to drink these in Brussels to experience the region
where
it belongs to.
In London I can recommend a Honey Dew!
2014-11-29 11:44 GMT+01:00 Romaine Wiki romaine.wiki@gmail.com:
I vote for Brussels & beer, I tasted them the past weeks and it
asks
for
more.
The day before yesterday I heard that some beers from Brussels are
typical
Brussels as the region has a special local micro climate.
But I must say, I think it is good to document cheese, as well as
other
food/drinks, we should have more photos with better quality. I
really
hope
this contributes to this.
Romaine
2014-11-28 10:32 GMT+01:00 Andrea Zanni <zanni.andrea84@gmail.com
:
Me too me too! But before, Brussels on beer.
Aubrey
On Fri, Nov 28, 2014 at 10:22 AM, Craig Franklin < cfranklin@halonetwork.net> wrote:
> Forget that, I'd like WMUK to fly me to Scotland so that I can,
uh,
> "research" and write about various types of whisky. > > Cheers, > Craig > > On 25 November 2014 at 18:59, Jon Davies <
jon.davies@wikimedia.org.uk
> wrote: > > > And next the wine project? Count me in. > > > > On 24 November 2014 at 18:22, Christophe Henner < > > christophe.henner@gmail.com > > > wrote: > > > > > Good news everyone, > > > > > > Cheese articles are gonna get improved! > > > > > > As french, it was dreadful for us to see so few
illustrations
of
cheese > > on > > > Wikipedia. This is about to change. > > > > > > A group of french Wikimedians, lead by Pierre-Yves
Beaudouin,
designed > a > > > project to photograph many cheeses, up to 200 for the
moment.
> > > > > > This project is perticular as we aim to have it found
through
a
french > > > crowdfunding platform, KissKissBankBank. > > > > > > Of course Wikimedia France could have funded it itself, but
we
wanted > to > > > use the project as a way to get the larger audience aware of
their
> > ability > > > to contribute and to give a fun image of contributing. > > > > > > The project in few words iss follow : > > > * 10 cheeses per session > > > * During the session the cheeses are photographed and their
articles
> > > improved > > > * During the sessions experimented wikimedian would train
new
editors > > > * At every session every participant would enjoy eating good
cheese
too > > > > > > If you want to read more, or even contribute, about the
project
you
can > > go > > > on KissKissBankBank : > > > http://www.kisskissbankbank.com/fr/projects/wikicheese > > > > > > > > > If you have any questions, please feel free to shoot them on
or
off
> list. > > > > > > All the best, > > > > > > -- > > > Christophe > > > _______________________________________________ > > > Wikimedia-l mailing list, guidelines at: > > > https://meta.wikimedia.org/wiki/Mailing_lists/Guidelines > > > Wikimedia-l@lists.wikimedia.org > > > Unsubscribe: https://lists.wikimedia.org/mailman/listinfo/wikimedia-l, > > > mailto:wikimedia-l-request@lists.wikimedia.org ?subject=unsubscribe > > > > > > > > > > -- > > *Jon Davies - Consultant to Wikimedia UK*. Mobile (0044) 7803
505
169
> > tweet @jonatreesdavies > > > > Wikimedia UK is a Company Limited by Guarantee registered in
England
and > > Wales, Registered No. 6741827. Registered Charity No.1144513. Registered > > Office 4th Floor, Development House, 56-64 Leonard Street,
London
EC2A
> 4LT. > > United Kingdom. Wikimedia UK is the UK chapter of a global
Wikimedia
> > movement. The Wikimedia projects are run by the Wikimedia
Foundation
(who > > operate Wikipedia, amongst other projects). > > Telephone (0044) 207 065 0990. > > > > Visit http://www.wikimedia.org.uk/ and @wikimediauk > > _______________________________________________ > > Wikimedia-l mailing list, guidelines at: > > https://meta.wikimedia.org/wiki/Mailing_lists/Guidelines > > Wikimedia-l@lists.wikimedia.org > > Unsubscribe:
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