Sasker Scheerder is the head of Manenwolf’s rokerij and foodlab and Mediamatic's Tempeh consultant. He uses all kinds of natural processes for making foods, such as smoking, drying, salting, fermenting, infuse, brooding and pickle. Often, these are ancient techniques for food preparation but Sasker uses them to create exciting new foods, trying to defy bad taste and loveless dishes. At Mediamatic Sasker gives a monthly tempeh workshop, for which he introduces tempeh made out of a wide variety of organic beans.
Martha F. Endika
Can you use Lupine beans to make tempeh? And what are the nutritional benefits? As part of the food microbiology department at Wageningen University Martha's research is focussing on making tempeh from lupine beans and enhancing its vitamin B12 content. She studies the fermentation process trying to find the right mixed culture of fungi-bacteria to futher optimise the nutritional qualitities of tempeh.
Johanna Lundberg (SWE) and Lydeke Bosch (NL) of Lupinfood.eu breath, eat, sweat and digest lupin, the legume related to soy, chickpeas and peanuts. They create recipes made from this nutritious substance, and provide various kinds of lupin beans, -flour and -bites to consumers all over Europe, including the creators of Tempeh Ware
Launch Mediamatic Tempeh Ware
During this Tempeh dedicated Zuursalon our own Mediamatic team will present its Tempeh Ware, recently added to the Mediamatic ETEN menu. This edible tableware presents new possibilities in gastronomy, it can hold warm soup and adds a subtile flavour and texture to the food that is served in it. It is a non waste product with locally resourced ingredients. During the Zuursalon you will learn about the development and potential of the Tempeh Ware.
The evening will be presented by Willem Velthoven, founder of Mediamatic and leader of the Tempeh Ware team.
Wednesday 26 April
Tickets: 7,50 pre-sale / 10,- door (excl. administration fee)
Students: 5,- pre-sale & door