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workshop: Mediamatic Biotoop Dijkspark
Workshop: Edible Biocomposite Materials
28Apr 2017Most people are used to eating mushrooms, but did you know that mycelium is edible as well? In fact, people have been eating mycelium for ages. Tempeh is an ancient food that has its origins in...
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workshop: Mediamatic Biotoop Dijkspark
Workshop: growing edible mycelium
24Mar 2017Most people are used to eating mushrooms, but did you know that mycelium is edible as well? In fact, people have been eating mycelium for ages. Tempeh is an ancient food that has its origins in...
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workshop: Mediamatic Biotoop Dijkspark
Workshop: Tempeh
7Jul 2017Most people are used to eating mushrooms, but did you know that mycelium is edible as well? In fact, people have been eating mycelium for ages. Tempeh is an ancient food that has its origins in...
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Let's Eat & Meet
Festive Dinners at X-mass and NYE
In the last two weeks of 2016 we invite you to join us for a festive (almost) vegan dinner special. Come and eat and drink amidst the beautiful artworks of Zeger Reyers and Ernst Haeckel , warm...
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Mediamatic Eten
Feestdagen bij Mediamatic ETEN
24Dec 201631Dec 2016Ons restaurant aan de waterkant bestaat een jaar en dat vieren we de komende dagen met een extra lekker diner voor een vriendenprijs: Voor Kerst en oudjaar hebben onze chefs een 7 gangenmenu...
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Tonight: Regeneration-Biotalk
Thursday, 15 December 20:00
What can artists, designers and scientists do to cope with issues of extreme drought, rising water levels, pollution, and waste? An evening with swarming robots by Ivan Henriques , plant-root...
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presentation: Mediamatic Biotoop Dijkspark
Take Care of Your Waste
9Dec 2016The estimated global foodwastage is at 1.6 billion tonnes per year. 1.3 billion tonnes of that wastage was still edible when thrown away.... Let's change this discours, reduce our footprint and learn...
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Waterkefir
The drink of the centenarians
Waterkefir is a fermented drink, with a sparkly and fresh taste. The water is fermented by the waterkefir grains, that contain a symbiotic culture of bacteria and yeast. The fermented drink is not...
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Regeneration - Biotalk
Thursday, December 15th. 20:00
With the Co2 particles in the air reaching the magical 400 ppm , and the fact that we have only 60 years of crop harvesting left, it is time for another way of dealing with our polluted environment.
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Eat Future no. 6 Review
On human farms, sungazing and the pleasures of food
Dear future foodies, this is the end. Over the course of the series we pondered if vegans will rule the world one day, explored post-apocalyptic dinning suggestions, debated about consumerism and...
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Take care of your Waste
Zuursalon: Friday 9 December 20:00 - 22:30
The estimated global food wastage is at 1.6 billion tonnes per year. 1.3 billion tonnes of that wastage was still edible when thrown away.... Let's change this discours, reduce our footprint and...
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Eat Future no. 5 Review
What is a superfood?
“He who controls the spice controls the universe” - We used David Lynch's Dune as a starting point for a discussion about superfoods, drugs and supplements
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Simone Vos
EM specialist at Agriton
Simone is part of the 'Agriton EM Natuurlijk Actief'. She knows all about sustainable farming using foodwaste.
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Sasker Scheerder
Founder of Manenwolf's Foodlab
Sasker is the founder of Manenwolf's Foodlab and smokehouse. He knows all about food preparation processes.
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Francesca Perrelli
25, Italian (Venice) Researcher, content developer and pm assistant for the Futurist Dinners Project. Interested in urban heritage, gender and ecology. MA in Sustainable Heritage Management (Aarhus...
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Zuursalon: Koji Edition
Friday 11 november, 20:00 - 22:30
In Mediamatic’s Bio Clean Lab we use fungus to grow new bio-materials, but in many food production systems molds are used to re-design ingredients and alter flavours. The Koji, or Aspergillus oryzae
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Mediamatic Biotoop Dijkspark
Koji: the (fungi)culture behind Asian Ferments
11Nov 2016In Mediamatic’s Bio Clean Lab we use fungus to grow new bio-materials, but in many food production systems molds are used to re-design ingredients and alter flavours. The Koji, or Aspergillus oryzae
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Mediamatic Biotoop Dijkspark Sabrina Großkopp, Chris Hicks, Linde van Beers, Karolina Sokołowska
Eat Future no. 2
1Nov 2016We invite you to our new event series Eat Future! Every Tuesday evening we will cover topics related to the future of food and farming industry. The starting points for our discussions are always...
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Mediamatic Biotoop Dijkspark Sabrina Großkopp, Chris Hicks, Linde van Beers, Karolina Sokołowska
Eat Future no. 1
25Oct 2016We start with a new series of events Eat Future! Within the series, we will cover topics related to the future of food and farming industry. The starting points for our discussions are examples from...
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workshop: Mediamatic Biotoop Dijkspark
Aquaponics Workshop
1Jan 2016Aquaponics is a sustainable food production system that combines the cultivation of vegetables and fish. It is one of the best ways to produce food in the city, because it hardly takes up any space.
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workshop: Mediamatic Biotoop Dijkspark
Workshop: Grow your own Fungi
11Nov 2016It is said that the mushroom, and especially Mycelium has the potential to replace all sorts of (harmful) materials like plastics and batteries. Here at Mediamatic we are interested in the cultural...
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Farnoosh Pakdel
Myco Insulation Brewery Team
I am Lab manager at Mediamatic. As a food scientist i like to develop and design the products.
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workshop: Mediamatic Biotoop Dijkspark
Grow your own Fungi
1Oct 2016It is said that the mushroom, and especially Mycelium has the potential to replace all sorts of (harmful) materials like plastics and batteries. Here at Mediamatic we are interested in the cultural...
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festival: Mediamatic Biotoop Dijkspark
Rotzooi
25Sep 2016Rotzooi brengt een ode aan fermentatie. Met een gefermenteerd drankje in de ene en een kimchiburger in de andere hand kun je demonstraties en lezingen bijwonen en workshops volgen en meer leren over...