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  • Image:

    Prikbar

    Mobile and (almost) self sustainable bar
  • Urban Agriculture
  • Food
  • Biology
  • Communication

  • Stories

    Across the globe, people have survived on cabbage in many different ways. Keep up with our growing Cabbage Story Blog and learn about various experiences with cabbages!
  • Mediamatic Biotoop

    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...

  • The green gold

    Celebrating our Wasabi's 2nd birthday

    After some cold and rainy months in aquaponics, we were overjoyed to see the first aquaponics plant in bloom. This early bloomer has got to be a bit of a diva, as most plants are not showing any...

  • Recipes

    Got a cabbage recipe to share? Contribute to our growing database of simple to high-end cabbage recipes. 
  • 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...
  • 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...
  • 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...

  • 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 Biotoop

    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 has moved to DijksPark in 2014!

    to Dijksgracht 6, Amsterdam

    As of December 1st, Mediamatic moved to their new location on Dijksgracht 6. On this beautiful spot near the waterside (within walking distance from Central Station!) we will continue and intensify...
  • Mediamatic Biotoop 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.

  • Salt tolerant plants in aquaponics

    Exploring new plants as an adaptation strategy

    As a part of our project ' Grain of Salt ' we are researching plant species that are more tolerant towards salty conditions. These plants have special mechanisms to withstand higher concentrations of...
  • 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...

  • 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...

  • Kool Kabbage

    Winterprogramme December - March 2018

    Kool Kabbage Voor Mediamatic begon 2018 met een uitbundige kolenoogst, die we vierden in ons winterprogramma rondom voedseloverschot, waarde en overvloed.  We hebben gestapeld , gefermenteerd...

  • Germination Experiement

    Sprouting seeds

    Which is the best way to raise our seedlings for life in the aquaponics system?
  • Mediamatic Biotoop 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 Kamilè Vaitkuté, Jiwei Zhou

    Tempeh Dinner First Trial!

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

  • Field Peas

    Growing field peas in an aquaponics greenhouse

    Although our shade cloth can cool the greenhouse on hot days, it is still nice to have some complete shade inside. We have created some extra shade by just using some string and field peas.

  • Mediamatic Biotoop Kamilè Vaitkuté, Jiwei Zhou

    A Taste from the Ocean: Poppy Seed Mycelium

    It smells like...fish!
  • Mediamatic Biotoop 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 Bart Ellenbroek

    Geodesic dome research

    Testing sizes, entrance and connectors.

    Here is a first look intro the research and testing process of the mycelium geodesic dome project.
  • 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 ).

created Jimena Mendizabal modified Jimena Mendizabal

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