Clean Lab
Credits
Thank you!
We would like to thank the following people, organizations, sponsors, and participants.
Kamilè Vaitkuté
Contact information
- Kamilė Vaitkutė
Related: view all 8
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Mediamatic Eten Kamilè Vaitkuté
Chef Tommaso Buresti has something to say about…
As nice as it is to play with a raw tempeh, eating it unprepared is not the best idea. Jiwei and I sneaked into the kitchen to cook our samples (about which you can read in the previous post ).
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Mediamatic Eten Kamilè Vaitkuté
Are you prepared for the Halloween?
This post is about our FIRST impressions of raw tempeh, organic shapes and a crumb of Halloween spirit. After this silent break, we have decided to separate our update into two different posts. We...
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Mediamatic Biotoop Dijkspark Kamilè Vaitkuté, Jiwei Zhou
A Taste from the Ocean: Poppy Seed Mycelium
It smells like...fish!
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Mediamatic Biotoop Dijkspark Kamilè Vaitkuté, Jiwei Zhou
Tempeh Dinner First Trial!
Buckwheat and bulgur tempeh sheets' first trial for closed food
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Mediamatic Biotoop Dijkspark Kamilè Vaitkuté, Jiwei Zhou
Buckwheat Tempeh Tastes like Black Bread!
In order to find out a nice taste of tempeh ware, we have been growing fungus rhizopus oryzae on different ingredients. This time we tried bulgur, buckwheat, corns and pop corns.
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Image: Mediamatic Biotoop Dijkspark Tia Torok
Kamile explaining the history behind tempeh
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Image: Mediamatic Biotoop Dijkspark Tia Torok
Learning about how the tempeh is made
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Image: Mediamatic Biotoop Dijkspark Tia Torok
Our lovely Kamile giving the workshop
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Image: Mediamatic Biotoop Dijkspark, Mediamatic Eten Jiwei Zhou, Kamilè Vaitkuté, Inga Tilda
red bean+ Kapucijner (bowl) deep fried.
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Image: Mediamatic Biotoop Dijkspark, Mediamatic Eten Jiwei Zhou, Kamilè Vaitkuté, Inga Tilda
Hemp tempeh cooked (tastes like chicken)
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Image: Mediamatic Biotoop Dijkspark, Mediamatic Eten Jiwei Zhou, Kamilè Vaitkuté, Inga Tilda
Hemp tempeh (sheet)