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  • Image: Simone Schoutens

    Vrachtwagen met uien

    35.000 kilo uien lossen op Oostenburgereiland.
  • Urbanism
  • Food
  • houdbaarheid
  • datum
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  • Wat te doen met het uienoverschot?

    Uienboer Jo Flens zit met een overschot van 200 ton uien. Zijn schuur moet leeg, maar hij raakt de uien aan de straatstenen niet kwijt.

  • About Over Datum Eetclub

    Everything you need to know about the Expiration Date Dinners

  • Over Datum Eetclub Do It Yourself

    Download!

    Zet wat vrienden aan de keukentafel en je hebt al snel een Over Datum Eetclub. Dit pakket helpt je verder op weg. Het bevat voorbeeld uitnodigingen, posters, flyers en een stappenplan. Neem gerust...

  • From the Farm to the Fridge

    The wasteful cycles of the food supply chain

    1.3 billion tons of edible parts of food produced for human consumption gets lost or wasted globally every year! With simultaneous global food shortages and wasteful overproduction of crops, there...

  • Make your own

    Willem-tafelzuur (pickles) with leftover radishes

    The process of fermentation can be used to extend the shelf life of your vegetables, add flavour to your cheeses and even grow new bio-materials . Amsterdam pickling company Lepelboom wants you to...

  • Uienfeest documentary maker wins Prix Circom

    International prize for regional television programs

    The tv series about the onion surplus made by Ron Flens for RTV Noord-Holland won the Prix Circom. Last year Ron's brother Jo, a farmer from Texel, donated 250,000 onions to our Over Datum Eetclub...

  • 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...

  • Pigeon Fertilizing Tower

    Bringing pigeons' fertilization power back into the cycle of life by collecting their shit in a pigeon tower made from recycled paper.
  • Mediamatic Eten Kamilė Vaitkutė

    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 ).
  • Mediamatic Biotoop Dijkspark Kamilė Vaitkutė, Jiwei Zhou

    A Taste from the Ocean: Poppy Seed Mycelium

    It smells like...fish!
  • Mediamatic Biotoop Dijkspark Kamilė Vaitkutė, 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.
  • Mediamatic Biotoop Dijkspark 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 Kamilė Vaitkutė

    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 Kamilė Vaitkutė, Jiwei Zhou

    Tempeh Dinner First Trial!

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

  • Little Dog, Big Bite

    I was walking, stoned, through my favorite park when a little Chihuahua dog started to chase me. It chased me, snarling and yapping, for a couple of blocks as I tried valiantly to resist the urge to...

  • In the End, We Only Have Ourselves

    Body as a Restaurant by Zane Cerpina

    Time is of the essence. Human progression and technological advancements have led us to turn our world to the new age- the Age of Man; the Anthropocene. When we can no longer rely on mother nature’s...

  • The Taste of Elder

    Together with  Brouwerij Oedipus   and artist   Zeger Reyers , we follow the seasons with the elder tree. We brew four different seasonal beers with local ingredients from this everyday shrub in...

  • //AND

    this is a story about david f

    chapter one: why he went back to his electro roots
  • 1 Jan 2003

    Interactive Film at Berlinale 2004

    Join the workshop in Berlin this February!

    Five intense days of learning and collaboration with international filmmakers during the Berlin Filmfestival. Combine your visit to the Berlinale with this inspiring introduction to interactive...
  • Performance: Maria Mavridou, Sayaka Akitsu

    Gracefully Entangled in a Whirlpool of Exchange

    Performance by Sayaka Akitsu and Maria Mavridou

    Sayaka and Maria included different manners of expression in their performance. They drew, sung, made rules for new games, and danced symmetrically, depending on the situation.

  • Winnaars DOEN Pitch Kom je ook?5

    Op dinsdag 1 juni presenteerden zeven pitchers tijdens Kom je ook?5 hun plan voor de DOEN pitch. Archief Paradiso won de juryprijs. Nederland volgens ooggetuigen won, na een spannende nek aan nek...
  • Mediamatic Biotoop Dijkspark, Mediamatic Eten Kamilė Vaitkutė, 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 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. 

created Simone Schoutens

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