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Mediamatic Biotoop Dijkspark
Brouwersberaad: Challenging Brewers!
Brouwersberaad 01: Curated by Emile Corre
Ever heard of our Biersberaad events? Get ready for the revitalised version Brouwersberaad! Curated by Emile Corre, experimental brewer and innovative explorer of sustainable solutions
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workshop: Mediamatic Biotoop Dijkspark
Dyeing with Fabulous Fungi
- Workshop with Ilse Kremer5Mar 2023Have you ever been mesmerized by the beautiful colours of mushrooms? Did you know you can dye fabric with the pigments produced by mushrooms? Come join fashion and textile designer Ilse Kremer to...
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festival: Mediamatic Biotoop Dijkspark
Japanese Knotweed Festival
Under European regulations, invasive exotic species are allowed to be radically eradicated. The City of Amsterdam, for example, is allocating 8 million euros to aggressively destroy Japanese knotweed.
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workshop: Mediamatic Biotoop Dijkspark
Kvas-making and Story-telling
- with Dasha Tsapenko18Feb 2023Kvas, a traditional and widely enjoyed and sweet fermented drink from northeastern Europe, brings about stories of socialism, Gods and nostalgia from Ukrainian artist Dasha Tsapenko. Come join us in...
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workshop: Mediamatic Biotoop Dijkspark
Kvas-making and Story-telling
- with Dasha Tsapenko19Jan 2023Kvas, a traditional and widely enjoyed and sweet fermented drink from northeastern Europe, brings about stories of socialism, Gods and nostalgia from Ukrainian artist Dasha Tsapenko. Come join us in...
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Proposal by: Maria Jimena Ricatti
Post-pandemic tasting experience
Project Proposal: Exploring sensory diversity and holistic wellbeing
As a result of COVID-19 pandemic, millions of people experienced some degree of smell or taste impairment in the short and long term. However, there are also people who deal with these kinds of...
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Proposal by: Leo Kay
The Acid House Of Ideas
Project Proposal: Bread, microbial and plant agency, fermentation, human evolution and collective ritual.
A month-long participatory exhibition centered around the building of a model house of ergot-inoculated rye bread; exploring the recent history of human alienation from the land; the creative...
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Proposal by: Guy Vincent
Nothing Wasted
Project Proposal: Organic waste fermentation art experiment
Nothing Wasted is a compost installation that receives organic waste from the Mediamatic restaurant, as well as from the public passing by. It is treated using the bokashi method, which ferments...
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Mediamatic Biotoop Dijkspark Suzanne Bernhardt, Philipp Kolmann, Frank Bloem
Scent in Menu by Frank Bloem
Neo Futurist Dinner: Ears of Earth
The scent in the menu was made by Frank Bloem in collaboration with Philipp Kolmann and Suzanne Bernhardt. It is designed to smell like dirt of the Earth and is made of vetiver, undercavatol, geosmin
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Mediamatic Biotoop Dijkspark Marinel Blankers
Cheese by Marinel Blankers
Neo Futurist Dinner: Ears of Earth
The base of the cheese is made of a mix of oats and lentils from the local farm of Pieter Bijlsma. Species of beans and wheat are companion species, which means that they naturally grow together and...
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Mediamatic Biotoop Dijkspark Philipp Schueller
Aprons by Philipp Schueller
Neo Futurist Dinner: Ears of Earth
The artists Philipp Kolmann and Suzanne Bernhardt wear T-shirts and aprons created by Philipp Schueller. The clothing is made from the fabric of the windmill sail. It is naturally bleached by the sun...
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Mediamatic Biotoop Dijkspark Wim van Egmond
Fungi videos by Wim van Egmond
Neo Futurist Dinner: Ears of Earth
Throughout the Ears of Earth dinner, videos created by microphotographer Wim van Egmond were displayed. Wim van Egmond's work focuses on capturing the ever-changing nature of micro life. To capture...
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Mediamatic Biotoop Dijkspark Philipp Kolmann, Thomas van der Sman
Rammed Earth Tables
Neo Futurist Dinner: Ears of Earth
The food for the Ears of Earth dinner is served on rammed earth tables created by artists Philipp Kolmann and Thomas van der Sman. Rammed earth is an ancient technique for building foundations, walls...
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presentation: Mediamatic Biotoop Dijkspark Suzanne Bernhardt, Philipp Kolmann
Ears of Earth
21Sep 2022- Neo Futurist Dinner 15 – with Philipp Kolmann, Suzanne Bernhardt and friends29Sep 2022In Ears of Earth, artists Suzanne Bernhardt and Philipp Kolmann explored the flavors of the earth in 8 courses. Using ancient grasses and traditional fermentation techniques from different parts of...
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Knowledge Page Sadhbh O'Donnell
Many meanings of curious composting
A possible bokashi exhibition
In case of future plans with the Bokashi, this knowledge page is to provide information about a possible exhibition in the Bokashi space behind the restaurant. It would be a very interesting topic to...
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Knowledge Page Sadhbh O'Donnell
Being responsible for Bokashi
and other useful information
The amount of time to give to Bokashi really depends on what is happening at Mediamatic. Is the restaurant open? Is communal lunch happening? What season is it? Being responsible for the Bokashi...
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Knowledge Page Sadhbh O'Donnell
Bokashi: Questions to Simon Vos
Frequently asked questions
Here are some questions that have been previously asked so that maybe you don't have to! Simone Vos from agriton has been great for answering questions and is the primary source for understanding the...
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Mediamatic Biotoop Dijkspark Josie Dibnah
Embodying Landscapes
In conversation with Philipp Kolmann
Philipp Kolmann (artist, designer, cheese-maker, herdsman) is our current artist in residence, exploring ‘Embodied Landscapes’ as part of the AFK 3Package Deal. His work moves fluidly through diverse...
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Mediamatic Biotoop Dijkspark
Kombucha collection
with Saskia Frederiks
The world of fermentation is endless. You can play with structures, flavours and smells. Learn all about fermenting in our upcoming workshops.
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Knowledge Page Sadhbh O'Donnell
Bokashi: How to
Bokashi introduction
At the back of our kitchen you will see we have our big green bokashi bins which we use for the kitchen and communal lunches. Here you will find a more detailed introduction to the process and use...
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workshop: Mediamatic Biotoop Dijkspark
Kimchi: Co-design with Microbes
- with Saskia Frederiks19Sep 2021Have you been dreaming of being able to make your own kimchi? It is a delicious condiment, which brings fermented flavor of umami and tanginess, as well as beneficial microbes into your cooking .
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workshop: Mediamatic Biotoop Dijkspark
Water Kefir: Co-design with Microbes
- with Saskia Frederiks19Sep 2021Learn everything about water kefir; what it is and how you can make it yourself. We will discuss the basic principles of fermentation and you will make your own water kefir that you can take home.
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workshop: Mediamatic Biotoop Dijkspark
Kombucha: Co-design with Microbes
15Aug 2021Learn everything about kombucha; what it is and how you can make it yourself with the use of a SCOBY. We will discuss the basic principles of fermentation and you will make your own kombucha to take...
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Mediamatic Biotoop Dijkspark
L'Absinthe de la Rue de Dindon VIII – Mediamatic…
by Dirk Vis and Edgar Walthert
Ingredients: spirits, anise, fennel, liquorice, nettle, lemon, sage*, hyssop, melissa, coriander, lavender*, mint*, tree wormwood*, mugworth* and wormwood *harvested from Tumulus