CNIEL, are they the equivalent of the British Cheese Board? ;) On 1 Dec 2014 18:44, "Christophe Henner" <christophe.hen...@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.symo...@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 <chriskeatingw...@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.andre...@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.hu...@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.w...@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.andre...@gmail.com > > >: > > > > > > > > > > > >> Me too me too! > > > > > >> But before, Brussels on beer. > > > > > >> > > > > > >> Aubrey > > > > > >> > > > > > >> On Fri, Nov 28, 2014 at 10:22 AM, Craig Franklin < > > > > > >> cfrank...@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.dav...@wikimedia.org.uk > > > > > > > > > > > >> > wrote: > > > > > >> > > > > > > >> > > And next the wine project? Count me in. > > > > > >> > > > > > > > >> > > On 24 November 2014 at 18:22, Christophe Henner < > > > > > >> > > christophe.hen...@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-requ...@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. 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