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Mediamatic Biotoop Philipp Schueller
Aprons by Philipp Shueller
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Mediamatic Biotoop Wim van Egmond
Mould videos by Wim van Egmond
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Mediamatic Biotoop Philipp Kolmann, Thomas van der Sman
Rammed Earth Tables
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Presentation: Mediamatic Biotoop Suzanne Bernhardt, Philipp Kolmann
Ears of Earth
21sep 2022- Neo Futurist Dinner 15 – met Philipp Kolmann en Suzanne Bernhardt29sep 2022In Ears of Earth onderzoeken kunstenaars Suzanne Bernhardt en Philipp Kolmann in 8 gangen de smaken van de aarde. Met eeuwenoude lokale grassen en traditionele fermentatietechnieken uit verschillende...
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Knowledge Page Sadhbh O'Donnell
Many meanings of curious composting
A possible bokashi exhibition
In case of future plans with the Bokashi, this knowledge page is to provide information about a possible exhibition in the Bokashi space behind the restaurant. It would be a very interesting topic to...
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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...
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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...
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Mediamatic Biotoop Josie Dibnah
Embodying Landscapes
In conversation with Philipp Kolmann
Philipp Kolmann (artist, designer, cheese-maker, herdsman) is our current artist in residence, exploring ‘Embodied Landscapes’ as part of the AFK 3Package Deal. His work moves fluidly through diverse...
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Mediamatic Biotoop
Kombucha collection
met Saskia Frederiks
De wereld van fermentatie is groot. Je kunt eindeloos spelen met structuur, smaak en geur. Proef en leer in onze verschillende fermentatieworkshops.
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Knowledge Page Sadhbh O'Donnell
Bokashi: How to
Bokashi introduction
At the back of our kitchen you will see we have our big green bokashi bins which we use for the kitchen and communal lunches. Here you will find a more detailed introduction to the process and use...
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Workshop: Mediamatic Biotoop
Kimchi: Co-design with Microbes
- with Saskia Frederiks19sep 2021Have 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 .
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Workshop: Mediamatic Biotoop
Water Kefir: Co-design with Microbes
- met Saskia Frederiks19sep 2021Kom alles te weten over waterkefir; wat het is en hoe je het zelf kunt maken. We bespreken de beginselen van fermentatie en je krijgt de kans je eigen kefir te maken om mee naar huis te nemen. Onder...
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Workshop: Mediamatic Biotoop
Kombucha: Co-design with Microbes
15aug 2021Kom alles te weten over kombucha; wat het is en hoe je het zelf kunt maken op basis van SCOBY. We bespreken de beginselen van fermentatie, je krijgt de mogelijkheid je eigen kombucha te maken en kunt...
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Mediamatic Biotoop
L'Absinthe de la Rue de Dindon VIII – Mediamatic…
by Dirk Vis and Edgar Walthert
Ingredients: spirits, anise, fennel, liquorice, nettle, lemon, sage*, hyssop, melissa, coriander, lavender*, mint*, tree wormwood*, mugworth* and wormwood *harvested from Tumulus
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Journeys of "Seafoam"
What processes will our aphrodisiacs go through?
All of our participants of our aphrodisiacs are adventurers of journeys that never end. From a seed in the Hortus Dijkspark to a maturing jar of goodness to a glass that you toast with your beloved
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Apparatuur
In het Clean Lab hebben we meerdere bijzondere apparaten die gebruikt worden binnen verschillende niches. We hebben een Braumeister en Grainfather om bier te brouwen. Een grote snelkookpan voor...
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Presentation:
Oedipus Friendshop
26nov 202031dec 2020Oedipus turned their location on Javaplein into a market filled with their friends from across their galaxy. In addition to fine (and live) brews, you’ll find art, music, food, and all your heart...
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Workshop: Mediamatic Biotoop
Kombucha: Co-design with Microbes - Summer Edition
16aug 2020De zomer saai? Niet bij ons. We gebruiken de zomervakantie om de evenementen in te halen die door Covid-19 moesten worden geannuleerd. De maand augustus is daarom 'summer workshop month' bij...
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Workshop: Mediamatic Biotoop
Sauerkraut: Co-design with Microbes
- with Saskia Frederiks6dec 2020Sauerkraut 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...
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Workshop: Mediamatic Biotoop
Kombucha: Co-design with Microbes
6dec 2020Kom alles te weten over kombucha; wat het is en hoe je het zelf kunt maken op basis van SCOBY. We bespreken de beginselen van fermentatie, je krijgt de mogelijkheid je eigen kombucha te maken en kunt...
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Workshop: Mediamatic Biotoop
Sauerkraut: Co-design with Microbes
- with Saskia Frederiks25okt 2020Sauerkraut 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...
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Workshop: Mediamatic Biotoop
Kombucha: Co-design with Microbes #1
25okt 2020Kom alles te weten over kombucha; wat het is en hoe je het zelf kunt maken op basis van SCOBY. We bespreken de beginselen van fermentatie, je krijgt de mogelijkheid je eigen kombucha te maken en kunt...
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Workshop: Mediamatic Biotoop
Kimchi: Co-design with Microbes
- met Saskia Frederiks27sep 2020Kimchi wordt steeds populairder in Nederland. Het is een smaakmaker met een rijke traditie. Dit veelgebruikte gefermenteerde bijgerecht uit Korea brengt vele heilzame bacteriën op je bord en wordt...
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Workshop: Mediamatic Biotoop
Pickles: Co-design with Microbes - Summer Edition
- met Saskia Frederiks16aug 2020De zomer saai? Niet bij ons. We gebruiken de zomervakantie om de evenementen in te halen die door Covid-19 moesten worden geannuleerd. De maand augustus is daarom 'summer workshop month' bij...