Toasting the start of Bodemdrang - Mediamatic

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Image: Mediamatic Biotoop Dijkspark Maxim Damper

Toasting the start of Bodemdrang

Food

Mediamatic Biotoop Dijkspark, Mediamatic Eten Kamilè Vaitkuté, Jiwei Zhou

It smells like fresh bread!

As the taste of lupin tempeh was only pleasant to Willem, we all together decided to test the mycelium growth on different materials. We collected different grains (the ones that we have a personal...
Mediamatic Biotoop Dijkspark Jiwei Zhou

"How did you make it?" Curiosity from Mouldy Food…

Today 4 colleagues helped us tested the eating experience with our idea from last blog: what if people rip off the mycelium to eat the food inside? What if the food is already grown with mycelium and...
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.
Mediamatic Biotoop Dijkspark

Pickles: Co-design with Microbes

with Saskia Frederiks

Pickling vegetables is one of the oldest fermentation practices around. It is a rich source of antioxidants and is known for its sour and salty taste. During this workshop, you will learn to apply...
Mediamatic Biotoop Dijkspark Elise Chalcraft

Tasting before wasting

Optimizing our African Catfish feed

My project for the past 8 weeks has been to look at how we could use waste streams from both the aquaponics greenhouse and the kitchen to feed our catfish to make the system as circular as possible.
Mediamatic Biotoop Dijkspark, Mediamatic Eten Naomi Tidball

Skin Hunger

Looking into the artistic imagination of our upcoming event

In our current health-crisis, the feeling of loneliness, or the lack of physical contact can be pressing. The term 'Skin Hunger,' derives from our necessity for physical touch. We compare this need...
Mediamatic Biotoop Dijkspark Clara Casal, Nadja Nolte

How-to Tofu

Make your own Tofu from a batch of Soybeans

Why not savour the amazing qualities of soybeans by making tofu at home! Did you know that soybeans are largely indigestible? This is due to the presence of an enzyme inhibitor called protease...
Mediamatic Biotoop Dijkspark, Mediamatic Eten Magdalena Thur, Nadja Nolte, Clara Casal, Elnaz Assar

Acorn Bitterballen Recipe

Exploring the culinary potential of wild plants surrounding Mediamatic

Inspired by the variety of wild weeds surrounding Mediamatic, the Clean Lab Team set out to investigate the culinary potential of the resources which are locally and seasonally available.
Mediamatic Biotoop Dijkspark June Yu

Bodemdrang

A Neo Futurist Dinner in retrospect

Four days in late November, every evening, Suzanne Bernhardt and Chef Thor invite guests to a journey through various “earth”: from hardened rock, grainy sand, molten “lava” to burnt clay, crumbly...
Mediamatic Biotoop Dijkspark

The Beauty Dinner: the Recipes

How to continue treating your skin at home

Thank you to everyone who participated in The Beauty Dinner, created by artists Margherita Soldati, Krisztina Czika and chef Alice Héron. As we mentioned, we want you to be able to relive the dinner...
Mediamatic Biotoop Dijkspark Thibaut Counot

A year later: What our wasabi flowers are…

As the Wasabi growing in our aquaponics greenhouse starts to flower, we revisit last year’s tests and learn how to care and nurture this famously fussy crop.
Mediamatic Biotoop Dijkspark Jiwei Zhou

Tempeh Ware with Flavour

Research continues to make tempeh ware more interesting

A food design research, aiming to optimise tempeh bowl tastes, texture, shapes, thickness and appearance, in order to create an interesting meet with tempeh bowls in our restaurant Mediamatic Eten.
Mediamatic Biotoop Dijkspark Kamilè Vaitkuté, Jiwei Zhou

A Taste from the Ocean: Poppy Seed Mycelium

It smells like...fish!
Mediamatic Biotoop Dijkspark Kamilè Vaitkuté, Jiwei Zhou

Tempeh Dinner First Trial!

Buckwheat and bulgur tempeh sheets' first trial for closed food
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...
Mediamatic Biotoop Dijkspark

Bokashi Containers

Composting with microorganisms

The organic waste coming from the kitchen of Mediamatic ETEN finds a special companion in its composting process: the Bokashi container. This system uses effective microorganisms to enable low...
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 ).
2020 Mediamatic Biotoop Dijkspark

Kimchi: Co-design with Microbes

with Saskia Frederiks

Have 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 .
Mediamatic Biotoop Dijkspark Jiwei Zhou

Experience the Moulds: Somewhere between Food and…

As lab interns, we already get used to eating our lab-grown moulds. Now let's step away from our perspective: how many of you are afraid of eating fungus, even knowing that a large part of our...
The Chromatic Dinner won a Food Design Innovation…

At Beijing Design Festival

After a succesfull premiering at Mediamatic last fall, The Chromatic Dinner traveled to the Design Festival in L.A. and Seattle . Following, it was presented at Beijing Design Festival, where The...
Mediamatic Biotoop Dijkspark Jeanne Rousselot

From Eye to Tongue

A Film Dinner experience

Getting Comfy Course 0 – Zen Pussy by Annie Sprinkle (12 minutes) We were welcomed in a pink-lit room. On three screens close-ups of vulvas were speaking to us. A whisper of breathing and...
Mediamatic Biotoop Dijkspark Elise Chalcraft

7 kilos of Happiness

The ins and outs of weighing our fish

Every 6 months, we weigh our 128 African catfish. This is done to get a snapshot into the growth rate of the catfish and check on their general wellbeing. The Aquaponics Greenhouse currently has five...
Mediamatic Biotoop Dijkspark Clara Casal, Nadja Nolte

Okara Tempeh Recipe

Reusing okara as a substrate for biofermentation : A plant-based protein source

Most people know tempeh solely as the Indonesian dish consisting of fermented soybeans. However, many other alternatives can be used to grow tempeh. The Clean Lab team has discovered that the by
exhibition: Mediamatic Biotoop Dijkspark

The Six-Winged Chicken and other mythical…

1
Sep 2020
- by Anne Kamps

Where does the meat we eat actually come from? On what scale is it produced? And, what is real news and what is fake news? A few years ago, the phenomenon of the six-winged chicken was written about...

created Pierre Brouillet modified Anne Lakeman

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