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  • Image: Barbara Mair

    Natascha Hagenbeek

    Natascha presented the project "I Can Change the World With My Two Hands" at Ignite Amsterdam 20.
  • Landscape
  • Food
  • Space
  • Biology

  • 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...

  • Coffee2Mushroom

    Experiments in Mediamatic office

    The Project Mushcoffeeroom is a sustainable design for the Coffee kitchen.

  • Rupert Sheldrake

    And the morphic fields

    After obtaining his PhD, Sheldrake became a fellow of Clare College, working in biochemistry and cell biology with funding from the Royal Society Rosenheim Research Fellowship. He investigated auxin
  • 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...
  • 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...
  • 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. 
  • 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 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 ).

  • 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...

  • Workshop: Grow magic mushrooms in our Bio…

    Wednesday 18 and Friday 20 December

    In this magical and experimental workshop, we will grow our own liberty caps. This mushroom contains the hallucinating substance psilocybin. During this workshop, we will make a substrate on which we...
  • Mediamatic Biotoop Dijkspark

    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...

  • Beer Recipes

    Exploring use of Hops, Yeast & Grain

    Naturally, one of the many objectives of this project is to brew some tasty beer, unique to Mediamatic. We are fortunate enough to be brewing twice a week at the moment so each time we are slightly...
  • Mediamatic Biotoop Dijkspark Kamilė Vaitkutė, Jiwei Zhou

    A Taste from the Ocean: Poppy Seed Mycelium

    It smells like...fish!

  • 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...

  • Oo, Oo That Smell

    What is that distinct smell after enjoying a plate of this green veggie?

    Asparagus. A lean, green vegetable with a dramatic list of healthy benefits. Many people are aware that asparagus is heart healthy, high in antioxidants, contains characteristics to heighten your...
  • Miklos Beyer 1 Jan 1999

    Space Inhaler

    He enters a world where his senses of self, otherness, and reality are blurred by the contemplation of internal, ineffable spectacles. He recounts his trip. A roller coaster ride where he loses his...
  • 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 Magazine Vol. 1#3 Marie-Adèle Rajandream 1 Jan 1987

    Travel in Light

    Travelling evokes numerous thoughts and feelings: often exciting because one is facing the unknown, because one thinks about the new destination, and recalls one's previous journeys. At the airport
  • Mediamatic Biotoop Dijkspark Kamilė Vaitkutė, Jiwei Zhou

    Tempeh Dinner First Trial!

    Buckwheat and bulgur tempeh sheets' first trial for closed food
  • Mediamatic Magazine vol. 8#2/3 Errki Huhtamo 1 Jan 1995

    Armchair Traveller on the Ford of Jordan

    The Home, the Stereoscope and the Virtual Voyager

    The general panorama of the world. It introduces to us scenes known only from the imperfect relations of travellers. By our fireside we have the advantage of examining them, without being exposed to...
  • Mediamatic Biotoop Dijkspark 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 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...

created Barbara Mair

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