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  • Image: Isa Miralles

    Myco Insulation Brewery Beers 29-33

    The current Clean Lab Myco Brewery team have so far created 5 beers this year. You are now able to taste Test Batch 33 at Mediamatic ETEN.

  • Photography
  • Science
  • Food
  • mediamaticeten
  • Fermentation
  • Gastronomy
  • Beer
  • Brew Your Own Beer: Taste Notes

    MABJeR - Gordita - Motor Oil

    The final fermentation is over and the beers brewed in the workshop 2 months ago are finally ready to be tasted.

  • 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...

  • Brew Your Own Beer!

    Clean Lab Brew Team Workshop: Saturday May 21

    The Mediamatic staff teamed up to brew a delicious selection of beers: Wheat Saison, American Amber Ale, and Chocolate Milk Stout.

  • Mediamatic Biotoop Dijkspark Abel Jansma

    Distillation 101

    Using physics to extract smells

    Throughout the fall and winter, I will be distilling some of the liquids that are produced in and around Mediamatic. Distillation is a technique, mostly used in chemistry, to separate components of a...

  • It's Myco Beer o'Clock

    Test batch beer is now available at Mediamatic ETEN - while stocks last!

  • Festival: Mediamatic Biotoop Dijkspark

    Japanese Knotweed Festival

    Under European regulations, invasive exotic species are allowed to be radically eradicated. The City of Amsterdam, for example, is allocating 8 million euros to aggressively destroy Japanese knotweed.

  • Take care of your Waste

    Zuursalon: Friday 9 December 20:00 - 22:30

    The estimated global food wastage is at 1.6 billion tonnes per year. 1.3 billion tonnes of that wastage was still edible when thrown away.... Let's change this discours, reduce our footprint and...

  • Mediamatic Biotoop Dijkspark

    Sauerkraut: Co-design with Microbes

    with Saskia Frederiks

    Sauerkraut is one of the oldest fermented foods that is around. Nowadays, most of the sauerkraut is made in one big factory. But did you know it is fairly easy to make it yourself? During this...

  • Mediamatic Biotoop Dijkspark Georgia Dalloro

    The Squabs are Here!

    Welcoming our feathered friends to Mediamatic

    After weeks of preparation the squabs (young pigeons) are finally here! Arne put the last changes in the pigeon tower loft last week, changing the roof from a flat one to one that can be opened (cut...

  • Disclaimer: I’m nor a doctor or a nutritionist Laura Sanz Rosal

    The 5 Holy Ingredients of The Dinner of the Damned

    Explore the flavors of our inverted pentagram - Neo Futurist Dinner 16

    The inverted pentagram, a symbol of the dark, the macabre, the unexpected, perhaps also a symbol of the Dinner of the Damned ? In this article I introduce you to the 5 Holy duos of this experience in...

  • The green gold

    Celebrating our Wasabi's 2nd birthday

    After some cold and rainy months in aquaponics, we were overjoyed to see the first aquaponics plant in bloom. This early bloomer has got to be a bit of a diva, as most plants are not showing any...

  • Mediamatic Biotoop Dijkspark

    Kool Kabbage

    2018 - 2019

    2018 turned out to be a good cabbage-year. What to do with a food-surplus of 60.000 kilos of cabbages? Mediamatic took them on to survive the winter on cabbage and to question the value of our food.

  • Mediamatic Biotoop Dijkspark

    Water Kefir: Co-design with Microbes

    with Saskia Frederiks

    Learn everything about water kefir; what it is and how you can make it yourself. We will discuss the basic principles of fermentation and you will make your own water kefir that you can take home.

  • Mediamatic Biotoop Dijkspark

    Milk Kefir: Co-design with Microbes

    with Saskia Frederiks

    You probably know yoghurt but have you ever heard of milk kefir? It's a zingy-drink made with a dairy culture or kefir grains. During this workshop, you will learn everything about milk kefir; what...

  • Food Experimentation

    Our current food projects

    Our kitchen is the extension of our minds and our hands, a place that never stops exploring. Being part of  Mediamatic means the chefs can easily connect with the current art-projects and cultural...

  • Mediamatic Biotoop Dijkspark Vera Catalano, Doudouce Knol

    What does a day in the Aquaponics greenhouse look…

    Morning The first thing we do in the morning is to check the pH in the subtank. The pH, a measure of how acidic the water is, determines the health of the fish, the creation of bacteria in the system

  • 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...

  • 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...

  • Tempeh Ware at Mediamatic

    Save the World by Eating your Plate

    Tempeh ware is a new edible table ware developed at Mediamatic in Amsterdam. Here we'll keep you updated about our programme of presentations and workshops. Also we'll publish detailed descriptions...

  • 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...

  • Mediamatic Biotoop Dijkspark, Mediamatic Eten Naomi Tidball

    Skin Hunger

    Looking into the artistic imagination of our upcoming event

    In our current health-crisis, the feeling of loneliness, or the lack of physical contact can be pressing. The term 'Skin Hunger,' derives from our necessity for physical touch. We compare this need...

  • Mediamatic Biotoop Dijkspark

    Pickles: Co-design with Microbes

    with Saskia Frederiks

    Pickling vegetables is one of the oldest fermentation practices around. It is a rich source of antioxidants and is known for its sour and salty taste. During this workshop, you will learn to apply...

  • Meet the Myco Insulation Brewery Team

    Part 1: The Brew Team

    Find out more about Hugo and Isa, the current team responsible for the beer brewing activities of the the Mediamatic Myco Insulation Brewery.

  • 2020 Mediamatic Biotoop Dijkspark

    Kimchi: Co-design with Microbes

    with Saskia Frederiks

    Have you been dreaming of being able to make your own kimchi? It is a delicious condiment, which brings fermented flavor of umami and tanginess, as well as beneficial microbes into your cooking .

created Megan Bishop

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