Mailing List Archive

Hello,

I think that using crowdsourced funding platforms is a great model to
support the creation of photos for Wikimedia Commons, and it seems to draw
support from people outside the Wikipedia community.

I have seen success with a similar project in the past. User:Evan-Amos did
this some time ago with video game consoles.
<https://commons.wikimedia.org/wiki/User:Evan-Amos>
<
https://www.kickstarter.com/projects/1699256938/the-vanamo-online-game-museum
>

Thanks for sharing.

yours,


On Mon, Nov 24, 2014 at 1:22 PM, 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
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--
Lane Rasberry
user:bluerasberry on Wikipedia
206.801.0814
lane@bluerasberry.com
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Fun, fascinating and simple idea that is a really good example of
innovative projects that can be run :-) Thanks for sharing.

I think that this project, like the Wikimedia Norway Nobel Peace Prize
announcement live-editathon a few months ago, show how Chapters and local
groups can take advantage of what makes their region special. By choosing a
subject that is close to everyone's daily life (especially in France!) this
makes for not only an enjoyable project, but a very clever way
of gaining public attention to the issue of free-knowledge. I see Wikimedia
France has been retweeting some mainstream media coverage which use the fun
subject of 'photos of cheese' to mention the importance of free licenses:
http://ecrans.liberation.fr/ecrans/2014/11/24/les-wikipediens-en-font-tout-un-fromage_1149760
And
http://www.numerama.com/magazine/31369-wikimedia-france-veut-gouter-200-fromages-et-les-documenter.html


Crowdfunding it separately also helps avoid anyone complaining about
whether Wikimedia donors' money was incorrectly spent on cheese-eating
parties :-)

Well done WM-Fr, I hope it is a success!
Perhaps other Chapters and local groups can look at improving Wikimedia's
coverage of their national/regional cuisine - and having a good time in
the process!?

-Liam

On Monday, 24 November 2014, 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 <javascript:;>
> ?subject=unsubscribe>



--
wittylama.com
Peace, love & metadata
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This is an awesome idea Christophe! I'm only jealous that I'm not in France
to take part (in the editing... editing... in no way do I want to be there
mostly for the eating of course).

Also, KissKissBankBank is an amazing name for a crowd funding site.

James Alexander
Legal and Community Advocacy
Wikimedia Foundation
(415) 839-6885 x6716 @jamesofur

On Mon, Nov 24, 2014 at 10:22 AM, 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
> <https://meta.wikimedia.org/wiki/Mailing_lists/GuidelinesWikimedia-l@lists.wikimedia.org>
> Unsubscribe: https://lists.wikimedia.org/mailman/listinfo/wikimedia-l,
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On 24 November 2014 at 20:37, Liam Wyatt <liamwyatt@gmail.com> wrote:

> Crowdfunding it separately also helps avoid anyone complaining about
> whether Wikimedia donors' money was incorrectly spent on cheese-eating
> parties :-)
>
> Well done WM-Fr, I hope it is a success!
> Perhaps other Chapters and local groups can look at improving Wikimedia's
> coverage of their national/regional cuisine - and having a good time in
> the process!?

I'm contemplating a crowd-finding scheme to photograph all the rare
malt whiskies of Scotland...

--
Andy Mabbett
@pigsonthewing
http://pigsonthewing.org.uk

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Hi,

Thank you Christophe for your message. I'm the project leader of
WikiCheese. If you have any questions about this project, don't hesitate
to leave me a message.

I've organized a test session to have some visuals for the campaign. The
pictures are already on Commons
https://commons.wikimedia.org/wiki/Category:Wikicheeses/0 [5]

Pyb

Le 2014-11-24 21:53, James Alexander a écrit :

> This is an awesome idea Christophe! I'm only jealous that I'm not in France
> to take part (in the editing... editing... in no way do I want to be there
> mostly for the eating of course).
>
> Also, KissKissBankBank is an amazing name for a crowd funding site.
>
> James Alexander
> Legal and Community Advocacy
> Wikimedia Foundation
> (415) 839-6885 x6716 @jamesofur
>
> On Mon, Nov 24, 2014 at 10:22 AM, 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 [1] 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 [2] Wikimedia-l@lists.wikimedia.org <https://meta.wikimedia.org/wiki/Mailing_lists/GuidelinesWikimedia-l@lists.wikimedia.org [3]> Unsubscribe: https://lists.wikimedia.org/mailman/listinfo/wikimedia-l [4], <mailto:wikimedia-l-request@lists.wikimedia.org?subject=unsubscribe>
>
> _______________________________________________
> Wikimedia-l mailing list, guidelines at: https://meta.wikimedia.org/wiki/Mailing_lists/Guidelines [2]
> Wikimedia-l@lists.wikimedia.org
> Unsubscribe: https://lists.wikimedia.org/mailman/listinfo/wikimedia-l [4], <mailto:wikimedia-l-request@lists.wikimedia.org?subject=unsubscribe>



Links:
------
[1] http://www.kisskissbankbank.com/fr/projects/wikicheese
[2] https://meta.wikimedia.org/wiki/Mailing_lists/Guidelines
[3]
https://meta.wikimedia.org/wiki/Mailing_lists/GuidelinesWikimedia-l@lists.wikimedia.org
[4] https://lists.wikimedia.org/mailman/listinfo/wikimedia-l
[5] https://commons.wikimedia.org/wiki/Category:Wikicheeses/0
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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
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So on the wine project, the issue is we would have to target wines bottled
before 1900, just to be quite sure there's no copyright issue on the wine
bottles labels.

Having said that, you could imagine the price we'd have to pay to run that
project.

On Twitter, last night, another wikimedian had a great idea. He suggested
that we would buy a mass spectrometer so we could digitaly record the smell
of the cheeses. Everyone could enjoy how smelly some are



--
Christophe

On 25 November 2014 at 09:59, 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: https://lists.wikimedia.org/mailman/listinfo/wikimedia-l,
> <mailto:wikimedia-l-request@lists.wikimedia.org?subject=unsubscribe>
>
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Two other people are doing this right now also! Is this a coincidence?

<
https://www.kickstarter.com/projects/2056561545/tonythetiger-wikipedian-for-the-world-tttwftw
>

<https://www.kickstarter.com/projects/1990377981/creative-commons-camera>

yours,

On Tue, Nov 25, 2014 at 4:09 AM, Christophe Henner <
christophe.henner@gmail.com> wrote:

> So on the wine project, the issue is we would have to target wines bottled
> before 1900, just to be quite sure there's no copyright issue on the wine
> bottles labels.
>
> Having said that, you could imagine the price we'd have to pay to run that
> project.
>
> On Twitter, last night, another wikimedian had a great idea. He suggested
> that we would buy a mass spectrometer so we could digitaly record the smell
> of the cheeses. Everyone could enjoy how smelly some are
>
>
>
> --
> Christophe
>
> On 25 November 2014 at 09:59, 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: https://lists.wikimedia.org/mailman/listinfo/wikimedia-l,
> > <mailto:wikimedia-l-request@lists.wikimedia.org?subject=unsubscribe>
> >
> _______________________________________________
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> <mailto:wikimedia-l-request@lists.wikimedia.org?subject=unsubscribe>
>



--
Lane Rasberry
user:bluerasberry on Wikipedia
206.801.0814
lane@bluerasberry.com
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It is a coincidence^^ Thx for the links.

Pyb

Le 2014-11-25 14:14, Lane Rasberry a écrit :

> Two other people are doing this right now also! Is this a coincidence?
>
> <
> https://www.kickstarter.com/projects/2056561545/tonythetiger-wikipedian-for-the-world-tttwftw [1]
> <https://www.kickstarter.com/projects/1990377981/creative-commons-camera [2]>
>
> yours,
>
> On Tue, Nov 25, 2014 at 4:09 AM, Christophe Henner <
> christophe.henner@gmail.com> wrote:
> So on the wine project, the issue is we would have to target wines bottled before 1900, just to be quite sure there's no copyright issue on the wine bottles labels. Having said that, you could imagine the price we'd have to pay to run that project. On Twitter, last night, another wikimedian had a great idea. He suggested that we would buy a mass spectrometer so we could digitaly record the smell of the cheeses. Everyone could enjoy how smelly some are -- Christophe On 25 November 2014 at 09:59, 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 [3] 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 [4] Wikimedia-l@lists.wikimedia.org Unsubscribe: https://lists.wikimedia.org/mailman/listinfo/wikimedia-l [5], <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/ [6] and @wikimediauk _______________________________________________ Wikimedia-l mailing list, guidelines at: https://meta.wikimedia.org/wiki/Mailing_lists/Guidelines [4] Wikimedia-l@lists.wikimedia.org Unsubscribe: https://lists.wikimedia.org/mailman/listinfo/wikimedia-l [5], <mailto:wikimedia-l-request@lists.wikimedia.org?subject=unsubscribe>
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Links:
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[1]
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[2]
https://www.kickstarter.com/projects/1990377981/creative-commons-camera
[3] http://www.kisskissbankbank.com/fr/projects/wikicheese
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We started an English version of the campaign [1]

--
Pyb

Links:
------
[1] http://www.kisskissbankbank.com/en/projects/wikicheese

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What, with Cheddar, Red Leicester, Stilton, and other superior cheeses?

<G, D & R>
On Nov 25, 2014 4:35 PM, "Pierre-Yves Beaudouin" <
pierre.beaudouin@wikimedia.fr> wrote:

> We started an English version of the campaign [1]
>
> --
> Pyb
>
> Links:
> ------
> [1] http://www.kisskissbankbank.com/en/projects/wikicheese
>
> _______________________________________________
> Wikimedia-l mailing list, guidelines at: https://meta.wikimedia.org/
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Wensleydale, you mean
On 26 Nov 2014 17:57, "Andy Mabbett" <andy@pigsonthewing.org.uk> wrote:

> What, with Cheddar, Red Leicester, Stilton, and other superior cheeses?
>
> <G, D & R>
> On Nov 25, 2014 4:35 PM, "Pierre-Yves Beaudouin" <
> pierre.beaudouin@wikimedia.fr> wrote:
>
> > We started an English version of the campaign [1]
> >
> > --
> > Pyb
> >
> > Links:
> > ------
> > [1] http://www.kisskissbankbank.com/en/projects/wikicheese
> >
> > _______________________________________________
> > Wikimedia-l mailing list, guidelines at: https://meta.wikimedia.org/
> > wiki/Mailing_lists/Guidelines
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On Wed, Nov 26, 2014 at 9:56 AM, Andy Mabbett <andy@pigsonthewing.org.uk>
wrote:

> What, with Cheddar, Red Leicester, Stilton, and other superior cheeses?
>

Wiki Loves Cheese 2015?

Luis


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On 26 November 2014 at 18:07, Luis Villa <lvilla@wikimedia.org> wrote:

> Wiki Loves Cheese 2015?

Sorry, American cousins, cheese in cans doesn't count ;-)

--
Andy Mabbett
@pigsonthewing
http://pigsonthewing.org.uk

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It's an encyclopaedia, the cheeses don’t have to be superior.
Cheers,
Peter

-----Original Message-----
From: wikimedia-l-bounces@lists.wikimedia.org [mailto:wikimedia-l-bounces@lists.wikimedia.org] On Behalf Of Andy Mabbett
Sent: 26 November 2014 07:56 PM
To: Wikimedia Mailing List
Subject: Re: [Wikimedia-l] [Wikimedia France] WikiCheese crowdfunding - Let's photograph 'em all

What, with Cheddar, Red Leicester, Stilton, and other superior cheeses?

<G, D & R>
On Nov 25, 2014 4:35 PM, "Pierre-Yves Beaudouin" < pierre.beaudouin@wikimedia.fr> wrote:

> We started an English version of the campaign [1]
>
> --
> Pyb
>
> Links:
> ------
> [1] http://www.kisskissbankbank.com/en/projects/wikicheese
>
> _______________________________________________
> Wikimedia-l mailing list, guidelines at: https://meta.wikimedia.org/
> wiki/Mailing_lists/Guidelines Wikimedia-l@lists.wikimedia.org
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Hi,

Today our campaign became 50% funded [0]! Funding on KissKissBankBank is
similar as Kickstarter. It's all-or-nothing. No one will be charged for
a pledge towards a project unless it reaches its funding goal.

There is a large press coverage, even outside the country (Der Spiegel,
The Telegraph, Mediafax from Romania, etc. [1]).

We would like to translate our campaign in Dutch, German, Italian and
Spanish [2]. Could you help us ? I don't have time to write the message
that the Spanish and Italian versions are already finished ;)

Thx a lot for your help.

Pyb

[0] in French http://www.kisskissbankbank.com/fr/projects/wikicheese [1]


in English http://www.kisskissbankbank.com/en/projects/wikicheese [2]

[1]
http://www.kisskissbankbank.com/fr/projects/wikicheese/wall#revue-de-presse--12
[3]

[2] https://meta.wikimedia.org/wiki/WikiCheese [4]


Links:
------
[1] http://www.kisskissbankbank.com/fr/projects/wikicheese
[2] http://www.kisskissbankbank.com/en/projects/wikicheese
[3]
http://www.kisskissbankbank.com/fr/projects/wikicheese/wall#revue-de-presse--12
[4] https://meta.wikimedia.org/wiki/WikiCheese
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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
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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
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Forget about Scotland and Belgium,

We have all you need in Switzerland, come before we close the chapter!



https://commons.wikimedia.org/wiki/File:The_Balvenie_bottle.jpg



https://commons.wikimedia.org/wiki/File:Chimay_triple.jpg


https://commons.wikimedia.org/wiki/Category:Quality_images_supported_by_Wikimedia_CH_-_Photo_studio


Charles

Ps: sorry for the poor quality of the picture but the mailing list has a 100ko limit policy!
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Maybe I missed something. Is Switzerland's chapter closing?

Pine


On Fri, Nov 28, 2014 at 12:36 PM, Charles Andrès <
charles.andres.wmch@gmail.com> wrote:

> Forget about Scotland and Belgium,
>
> We have all you need in Switzerland, come before we close the chapter!
>
>
>
> https://commons.wikimedia.org/wiki/File:The_Balvenie_bottle.jpg
>
>
>
> https://commons.wikimedia.org/wiki/File:Chimay_triple.jpg
>
>
>
> https://commons.wikimedia.org/wiki/Category:Quality_images_supported_by_Wikimedia_CH_-_Photo_studio
>
>
> Charles
>
> Ps: sorry for the poor quality of the picture but the mailing list has a
> 100ko limit policy!
>
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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
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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: https://lists.wikimedia.org/mailman/listinfo/wikimedia-l
>> ,
>> > > <mailto:wikimedia-l-request@lists.wikimedia.org?subject=unsubscribe>
>> > >
>> > _______________________________________________
>> > 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>
>> >
>> _______________________________________________
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>> https://meta.wikimedia.org/wiki/Mailing_lists/Guidelines
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>>
>
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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: https://lists.wikimedia.org/mailman/listinfo/wikimedia-l
>> ,
>> > > <mailto:wikimedia-l-request@lists.wikimedia.org?subject=unsubscribe>
>> > >
>> > _______________________________________________
>> > 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>
>> >
>> _______________________________________________
>> Wikimedia-l mailing list, guidelines at:
>> https://meta.wikimedia.org/wiki/Mailing_lists/Guidelines
>> Wikimedia-l@lists.wikimedia.org
>> <https://meta.wikimedia.org/wiki/Mailing_lists/GuidelinesWikimedia-l@lists.wikimedia.org>
>> Unsubscribe: https://lists.wikimedia.org/mailman/listinfo/wikimedia-l,
>> <mailto:wikimedia-l-request@lists.wikimedia.org?subject=unsubscribe>
>>
>
>
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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:
> https://lists.wikimedia.org/mailman/listinfo/wikimedia-l
> >> ,
> >> > > <mailto:wikimedia-l-request@lists.wikimedia.org
> ?subject=unsubscribe>
> >> > >
> >> > _______________________________________________
> >> > 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>
> >> >
> >> _______________________________________________
> >> Wikimedia-l mailing list, guidelines at:
> >> https://meta.wikimedia.org/wiki/Mailing_lists/Guidelines
> >> Wikimedia-l@lists.wikimedia.org
> >> <
> https://meta.wikimedia.org/wiki/Mailing_lists/GuidelinesWikimedia-l@lists.wikimedia.org
> >
> >> Unsubscribe: https://lists.wikimedia.org/mailman/listinfo/wikimedia-l,
> >> <mailto:wikimedia-l-request@lists.wikimedia.org?subject=unsubscribe>
> >>
> >
> >
> _______________________________________________
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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).
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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
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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%A9conomie_laiti%C3%A8re
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:
> > > > https://lists.wikimedia.org/mailman/listinfo/wikimedia-l
> > > > >> ,
> > > > >> > > <mailto:wikimedia-l-request@lists.wikimedia.org
> > > > ?subject=unsubscribe>
> > > > >> > >
> > > > >> > _______________________________________________
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For CNIEL it is free publicity. Putting in for them trivial amount ensures that it happens. No-brainer. Nothing wrong with accepting their money as everyone gains from the deal. Win- win-win situation.
Cheers,
Peter

-----Original Message-----
From: wikimedia-l-bounces@lists.wikimedia.org [mailto:wikimedia-l-bounces@lists.wikimedia.org] On Behalf Of Christophe Henner
Sent: 01 December 2014 07:20 PM
To: Wikimedia Mailing List
Subject: Re: [Wikimedia-l] [Wikimedia France] WikiCheese crowdfunding - Let's photograph 'em all

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%A9conomie_laiti%C3%A8re
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/Guideline
> > > > >> > > > s 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:
> > > > https://lists.wikimedia.org/mailman/listinfo/wikimedia-l
> > > > >> ,
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CNIEL, are they the equivalent of the British Cheese Board? ;)
On 1 Dec 2014 18:44, "Christophe Henner" <christophe.henner@gmail.com>
wrote:

> 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%A9conomie_laiti%C3%A8re
> 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
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Pierre-Yves Beaudouin writes:
>
> I'm the project leader of WikiCheese.

>> KissKissBankBank

Christophe writes:
> Thanks again, I tried to remain brie-f

I had a dream like this last week, full of smoke and gorgons.

Kudos à Pyb, Christophe and all: this looks delicious.
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110% !!! We bleu our first goal.
Pierre-Yves Beaudouin writes:
>
> I'm the project leader of WikiCheese.

>> KissKissBankBank

Christophe writes:
> Thanks again, I tried to remain brie-f

I had a dream like this last week, full of smoke and gorgons.

Kudos à Pyb, Christophe and all: this looks delicious.
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> Thanks again, I tried to remain brie-f


2014-12-03 18:06 GMT+00:00 Christophe Henner <christophe.henner@gmail.com>:

> 110% !!! We bleu our first goal.
>

Christophe, whether you are posting out of love for this awesome project or
just for the sake of making puns, I cantal.
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On Dec 4, 2014 2:46 PM, "Jean-Frédéric" <jeanfrederic.wiki@gmail.com> wrote:
>
> > Thanks again, I tried to remain brie-f
>
>
> 2014-12-03 18:06 GMT+00:00 Christophe Henner <christophe.henner@gmail.com
>:
>
> > 110% !!! We bleu our first goal.
> >
>
> Christophe, whether you are posting out of love for this awesome project
or
> just for the sake of making puns, I cantal.

A little humor on this thread may annoy some, but it's really a Brie of
fresh air to me.

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Le 2014-12-04 14:57, Martijn Hoekstra a écrit :

> On Dec 4, 2014 2:46 PM, "Jean-Frédéric" <jeanfrederic.wiki@gmail.com> wrote:
> Thanks again, I tried to remain brie-f 2014-12-03 18:06 GMT+00:00 Christophe Henner <christophe.henner@gmail.com: 110% !!! We bleu our first goal. Christophe, whether you are posting out of love for this awesome project

or

> just for the sake of making puns, I cantal.

A little humor on this thread may annoy some, but it's really a Brie of
fresh air to me.

Let's be serious. Sweet dreams are made of cheese. Who am I to diss a
brie. I cheddar the world & the feta cheese. Everybody's looking for
Stilton...

Pyb

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Which cheese do you use to coax a bear up a mountain?

On Thu, Dec 4, 2014 at 2:13 PM, Pierre-Yves Beaudouin <
pierre.beaudouin@wikimedia.fr> wrote:

>
>
> Le 2014-12-04 14:57, Martijn Hoekstra a écrit :
>
> > On Dec 4, 2014 2:46 PM, "Jean-Frédéric" <jeanfrederic.wiki@gmail.com>
> wrote:
> > Thanks again, I tried to remain brie-f 2014-12-03 18:06 GMT+00:00
> Christophe Henner <christophe.henner@gmail.com: 110% !!! We bleu our
> first goal. Christophe, whether you are posting out of love for this
> awesome project
>
> or
>
> > just for the sake of making puns, I cantal.
>
> A little humor on this thread may annoy some, but it's really a Brie of
> fresh air to me.
>
> Let's be serious. Sweet dreams are made of cheese. Who am I to diss a
> brie. I cheddar the world & the feta cheese. Everybody's looking for
> Stilton...
>
> Pyb
>
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I don't know, Chris, but I suspect you'll tell us...

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 4 December 2014 at 17:06, Chris Keating <chriskeatingwiki@gmail.com>
wrote:

> Which cheese do you use to coax a bear up a mountain?
>
> On Thu, Dec 4, 2014 at 2:13 PM, Pierre-Yves Beaudouin <
> pierre.beaudouin@wikimedia.fr> wrote:
>
> >
> >
> > Le 2014-12-04 14:57, Martijn Hoekstra a écrit :
> >
> > > On Dec 4, 2014 2:46 PM, "Jean-Frédéric" <jeanfrederic.wiki@gmail.com>
> > wrote:
> > > Thanks again, I tried to remain brie-f 2014-12-03 18:06 GMT+00:00
> > Christophe Henner <christophe.henner@gmail.com: 110% !!! We bleu our
> > first goal. Christophe, whether you are posting out of love for this
> > awesome project
> >
> > or
> >
> > > just for the sake of making puns, I cantal.
> >
> > A little humor on this thread may annoy some, but it's really a Brie of
> > fresh air to me.
> >
> > Let's be serious. Sweet dreams are made of cheese. Who am I to diss a
> > brie. I cheddar the world & the feta cheese. Everybody's looking for
> > Stilton...
> >
> > Pyb
> >
> > _______________________________________________
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On Thu, Dec 4, 2014 at 6:13 AM, Pierre-Yves Beaudouin
<pierre.beaudouin@wikimedia.fr> wrote:
>
>
> Le 2014-12-04 14:57, Martijn Hoekstra a écrit :
>
>> On Dec 4, 2014 2:46 PM, "Jean-Frédéric" <jeanfrederic.wiki@gmail.com> wrote:
>> Thanks again, I tried to remain brie-f 2014-12-03 18:06 GMT+00:00 Christophe Henner <christophe.henner@gmail.com: 110% !!! We bleu our first goal. Christophe, whether you are posting out of love for this awesome project
>
> or
>
>> just for the sake of making puns, I cantal.
>
> A little humor on this thread may annoy some, but it's really a Brie of
> fresh air to me.
>
> Let's be serious. Sweet dreams are made of cheese. Who am I to diss a
> brie. I cheddar the world & the feta cheese. Everybody's looking for
> Stilton...
>
> Pyb

<3 <3 <3 <3 <3

p.s. we are running a California edition too, thanks to Frank
Schulenburg and his cheese-iful ideas. (Paneer'ing for gold in the
California foothills?)

-- phoebe

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Hi everyone,

The first WikiCheese event happened last week.

You can find the first selected photos there :
https://fr.wikipedia.org/wiki/Wikip%C3%A9dia:WikiCheese or you can wander
in the WikiCheese categories to see more pictures of the first evening :
https://commons.wikimedia.org/wiki/Category:Wikicheeses/1?uselang=fr

The next WikiCheese evening will be February 20th!

We'll keep you posted on the project.

All the best,

PS: no cheese pun in this email, but there was an abondance of puns above.



--
Christophe

On 4 December 2014 at 23:31, phoebe ayers <phoebe.wiki@gmail.com> wrote:

> On Thu, Dec 4, 2014 at 6:13 AM, Pierre-Yves Beaudouin
> <pierre.beaudouin@wikimedia.fr> wrote:
> >
> >
> > Le 2014-12-04 14:57, Martijn Hoekstra a écrit :
> >
> >> On Dec 4, 2014 2:46 PM, "Jean-Frédéric" <jeanfrederic.wiki@gmail.com>
> wrote:
> >> Thanks again, I tried to remain brie-f 2014-12-03 18:06 GMT+00:00
> Christophe Henner <christophe.henner@gmail.com: 110% !!! We bleu our
> first goal. Christophe, whether you are posting out of love for this
> awesome project
> >
> > or
> >
> >> just for the sake of making puns, I cantal.
> >
> > A little humor on this thread may annoy some, but it's really a Brie of
> > fresh air to me.
> >
> > Let's be serious. Sweet dreams are made of cheese. Who am I to diss a
> > brie. I cheddar the world & the feta cheese. Everybody's looking for
> > Stilton...
> >
> > Pyb
>
> <3 <3 <3 <3 <3
>
> p.s. we are running a California edition too, thanks to Frank
> Schulenburg and his cheese-iful ideas. (Paneer'ing for gold in the
> California foothills?)
>
> -- phoebe
>
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On Thu, Jan 29, 2015 at 2:49 PM, Christophe Henner
<christophe.henner@gmail.com> wrote:
> PS: no cheese pun in this email, but there was an abondance of puns above.

You decided to have Murcian us? That's too bad; we're whey overdue in
the humor department.

Austin

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