Most people are used to eating mushrooms, but did you know that mycelium is edible as well? In fact, people have been eating mycelium for ages. Tempeh is an ancient food that has its origins in Indonesia, where it is traditionally made from soy beans. During a controlled fermentation process the mycelium binds the beans together, turning regular soy beans into tempeh. Tempeh offers a very nutritious and delicious substitute for meat, if you know how to prepare it right.
Mycelium as a material of the future
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 grow
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 our lab-intern Mycelium experts you are going to prepare your own beans! Besides, 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! There will also be an opportunity for you to taste some our pre made tempeh, using our delicious recipes.
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.
Tickets: Regular €35,- / Student/Artists €25,- (incl. 1€ administration fee)