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May is a celebration of food-making here on MAKE, everything from growing it, to preparing it, to hacking the tools and techniques you use in make it. And we won’t forget about the unparalleled joys of snarfing it down.

Food preparing is a type of making that many of us tend to overlook when thinking about the maker parts of us. Why is this? Most of us prepare food, at least to some extent, and it has all of the components of the making experience: project planning, parts gathering, assembly, troubleshooting, and the satisfaction that comes from the completion of a successful project (in this case, dinner!). We hope that, by the end of the month, you’ll have a newfound appreciation for growing, preparing, and hacking food as a noble and enjoyable form of making.

We have a lot of great stuff lined up for you this month. Jeff Potter, author of the best-selling Cooking for Geeks will be joining us, and we’ll have a giveaway of his wonderful tome. We’ll also be profiling some of the food makers who will be presenting/serving at this month’s Maker Faire Bay Area, and we’ll be cornering some of the food makers at the Faire and getting them to spill the beans on some of their tips and techniques. Our Skill Builder series continues this month and will cover basics on food growing, cooking, kitchen tool gathering, brewing, cheese-making, and more. And we’ll be doing round-ups of the many food posts, articles, and projects we’ve included in the magazine, on Make: Projects, and here on the website over the years. It promises to be a mouth-watering month.

As always, we’d love to hear some of what you’d like to see/hope to learn this month. Please let us know in the comments below.

Gareth Branwyn

Gareth Branwyn is a freelancer writer and the former Editorial Director of Maker Media. He is the author or editor of a dozen books on technology, DIY, and geek culture, including the first book about the web (Mosaic Quick Tour) and the Absolute Beginner’s Guide to Building Robots. He is currently working on a best-of collection of his writing, called Borg Like Me.


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Comments

  1. daniel rich says:

    sous vide cooking projects would be awesome. I have been planning on building one after I saw a friends build recently, and the concept is awesome. Being that you have a picture of it I’m sure it will be prominent but it would be cool if we saw people go beyond the standard steak and tried some wild things. For example(I was talking about this with my wife the other day) you could dump some raw eggs and veggies in a bag and freeze and then throw the bag straight in the water bath for ultra convenient and quick omelets.

    Of course the other two food projects I am looking at would be cool to see someone do.

    An arduino controlled proofing box that could regulate humidity and temp.(bonus points if it can cool so that you can put the bread in the previous night and it is ready for the oven the next morning.)

    An arduino controlled system that manages sour-dough cultures. Me and my wife love sour dough bread and there are many cool cultures that you can get(sourdough international has some cool stuff) but they are a pain to periodically feed and manage, even if you put it in the fridge you need to pull it out and use it <=6month intervals which when you have several different types can get to be a pain.

  2. We have the completely awesome thermal circulatory; now we need a DIY chamber vacuum sealer.

  3. David Bell says:

    Re: ultra convenient and quick omelets

    I don’ think I;d care for an “omelet” prepared without high heat.
    You would most likely end up with a solid, rubbery mass of egg.
    You need high heat to vaporize the water in the egg to make a light omelet.

    For tons of other recipes, though, sous vide looks like a great tool!

  4. I’d love to see a DIY bacon guide as a Make:Project! ;-)

    Actually I do have photos and notes together for a couple more food projects. One for home made lard (yes really) and another on confit. Sounds like this is the time to get off my butt and write them up!