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  • Image: Mediamatic Biotoop Dijkspark Eszter Jámbor

    Water kefir 19.09.2021. cutting ginger

  • Taste
  • Microbe
  • Food
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  • fruits
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  • Fermentation
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  • 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 Vera Catalano, Doudouce Knol

    What does a day in the Aquaponics greenhouse look…

    Morning The first thing we do in the morning is to check the pH in the subtank. The pH, a measure of how acidic the water is, determines the health of the fish, the creation of bacteria in the system
  • Mediamatic Biotoop Dijkspark Elise Chalcraft

    Elderflower Champagne 2.0

    Popping champagne straight from the garden!

    The first fermentation step for making Elderflower champagne started last week with a trial test of 20L!  Here you can find the process, recipe, and some great action shots of the flowery business!
  • Mediamatic Biotoop Dijkspark Elise Chalcraft

    Duckweed taste testing 2.0

    Using duckweed as an alternative food source to feed our fish

    Let me tell you about an aquatic plant I have come to love... Duckweed is a floating aquatic plant commonly found in ponds, lakes, and other still-moving bodies of water. Duckweed is commonly seen as...
  • 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

    Milk Kefir: Co-design with Microbes

    with Saskia Frederiks

    You probably know yoghurt but have you ever heard of milk kefir? It's a zingy-drink made with a dairy culture or kefir grains. During this workshop, you will learn everything about milk kefir; what...
  • 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 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

    Kool Kabbage

    2018 - 2019

    2018 turned out to be a good cabbage-year. What to do with a food-surplus of 60.000 kilos of cabbages? Mediamatic took them on to survive the winter on cabbage and to question the value of our food.
  • Mediamatic Biotoop Dijkspark

    Sauerkraut: Co-design with Microbes

    with Saskia Frederiks

    Sauerkraut is one of the oldest fermented foods that is around. Nowadays, most of the sauerkraut is made in one big factory. But did you know it is fairly easy to make it yourself? During this...
  • 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...
  • 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...
  • 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...
  • 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

    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

    Bon.

    Mediamatic gift card

    Treat your friend or loved one to a Mediamatic gift card and let them choose what they want to spend it on: educational workshops, lectures or a plant-based dinner! * Buy your Bon.  
  • Mediamatic Biotoop Dijkspark

    Water Kefir: Co-design with Microbes

    with Saskia Frederiks

    Learn 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.
  • 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...

  • Aquaponics at Mediamatic Fabriek

    Cultivating our own food

    Mediamatic Fabriek, Mediamatic’s new location, is situated in the Van Gendthallen, old ship building halls on the Oostenburgereiland east of the center of Amsterdam. They are huge, and are surrounded...
  • 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 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.
  • Private Workshop Mediamatic Biotoop Dijkspark

    Building With Mycelium

    with Arne Hendriks

    Pigeons are seriously underappreciated. That's a mistake. Not only are they incredible navigators, fantastic cleaners-up of street left-overs, powerful cultural metaphors of hope and peace, and a...
  • 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...
  • Mediamatic Biotoop Dijkspark Kamilè Vaitkuté, Jiwei Zhou

    Tempeh Dinner First Trial!

    Buckwheat and bulgur tempeh sheets' first trial for closed food

created Eszter Jámbor modified Eszter Jámbor

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