Mycelium as a delicious meat substitute
It is said that the mushroom, and especially mycelium have the potential to replace all kinds of harmful materials such as plastics and batteries. At Mediamatic, we are interested in the cultural, artistic and culinary applications of mycelium. Another way in which mycelium could benefit the environment is by replacing meat in people’s diets, as meat production causes lots of pollution and is bad for the climate because of high carbon dioxide emissions. But regardless of its environmental and health benefits, the fact that tempeh can be very tasty is already a very good reason to include it in your menu!
Learn and Do It Yourself
During this workshop you will get to know all about the symbiosis between the mushroom and legume and the underlying microbiological process. Under the guidance of Sasker Scheerder you will gain a better understanding of preparing tempeh using any legume you like. At the end of the day you will get your own ‘do it yourself kit’ where you will find everything you need to make tempeh at home!
About Sasker Scheerder
Sasker Scheerder is the head of Manenwolf’s rokerij and foodlab. 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 foods. During his tempeh workshop, he makes tempeh out of a wide variety of organic beans.
Bio Clean Lab
Both the introduction and the preparation of the tempeh will take place in the Bio Clean Lab; our laboratory which is fully equipped for working with micro-organisms. The Clean Lab is not only available for individual artists and artist in residency programs but is also the homebase for our own Myco Insulation Brewery, a permanent exhibition and production line where we produce beer and grow mycelium insulation panels on the spent grains of the brewing process.