-
Tobias Mouritzen
Beer brewing and automation
I am currently working as a brewer in the Myco Insulation Brewery at Mediamatic. After brewing tasty beer, the "waste" grains are used by the Mycelium team to produce a versatile material used in e.g.
-
(ir)Relevant Matter
Thursday, 15 December 20:00
What can artists, designers and scientists do to cope with issues of extreme drought, rising water levels, pollution, and waste? An evening with swarming robots by Ivan Henriques , plant-root...
-
Workshop: Mediamatic Biotoop
Workshop: Growing Edible Bio-Composits
3feb 2017Most 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...
-
Workshop: Mediamatic Biotoop
Workshop: Edible Biocomposite Materials
28apr 2017Most 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...
-
Workshop: Mediamatic Biotoop
Workshop: growing edible mycelium
24mrt 2017Most 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...
-
Workshop: Mediamatic Biotoop
Workshop: Tempeh
7jul 2017Most 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...
-
Mediamatic Biotoop
Kefir workshop
25nov 2016Tijdens deze workshop ontdekten de leerlingen zelf hoe het maken van kefir limonade te werk gaat, en welke verschillende smaken je ermee kunt maken. In groepjes gingen ze te werk, met als doel de...
-
Waterkefir: How to
Ferment your own lemonade
This step-by-step guide will teach you all you need to know about fermenting water into lemonade with kefir grains. Lots of different flavours can be used for this basic recipe. Lets experiment and...
-
Let's Eat & Meet
Festive Dinners at X-mass and NYE
In the last two weeks of 2016 we invite you to join us for a festive (almost) vegan dinner special. Come and eat and drink amidst the beautiful artworks of Zeger Reyers and Ernst Haeckel , warm...
-
Tonight: Regeneration-Biotalk
Thursday, 15 December 20:00
What can artists, designers and scientists do to cope with issues of extreme drought, rising water levels, pollution, and waste? An evening with swarming robots by Ivan Henriques , plant-root...
-
Presentation: Mediamatic Biotoop
Take Care of Your Waste
9dec 2016The estimated global foodwastage 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 learn...
-
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...
-
Ontwerp je eigen kefir limonade
Leerlijn Kunst & Fermentatie
Kunst & Fermentatie is een leerlijn die is ontwikkeld om basisschoolkinderen te laten experimenteren met de kunst van het fermenteren. In dit educatieve programma maken de kinderen hun eigen...
-
Regeneration - Biotalk
Thursday, December 15th. 20:00
With the Co2 particles in the air reaching the magical 400 ppm , and the fact that we have only 60 years of crop harvesting left, it is time for another way of dealing with our polluted environment.
-
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...
-
Simone Vos
EM specialist at Agriton
Simone is part of the 'Agriton EM Natuurlijk Actief'. She knows all about sustainable farming using foodwaste.
-
Sasker Scheerder
Founder of Manenwolf's Foodlab
Sasker is the founder of Manenwolf's Foodlab and smokehouse. He knows all about food preparation processes.
-
Zuursalon: Koji Edition
Friday 11 november, 20:00 - 22:30
In Mediamatic’s Bio Clean Lab we use fungus to grow new bio-materials, but in many food production systems molds are used to re-design ingredients and alter flavours. The Koji, or Aspergillus oryzae
-
Mediamatic Biotoop
Koji: the (fungi)culture behind Asian Ferments
11nov 2016In Mediamatic’s Bio Clean Lab we use fungus to grow new bio-materials, but in many food production systems molds are used to re-design ingredients and alter flavours. The Koji, or Aspergillus oryzae
-
Distillation update
Making the alcohol
An update on the distillation project, this time on making the mash, i.e. the liquid that goes into the still to be distilled.
-
Mediamatic Biotoop 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...
-
Simon Hofstra
Simon Hofstra is the owner of 'Taste of Sake', where courses about sake are held and where he organises sake tastings. He carries the Japanese title 'Sake Samurai'.
-
Zuursalon: Cider Cider Cider
Vrijdag 14 oktober, 20:30 - 22:30
Ieder jaar worden in Nederland meer dan 400 miljoen kilo appels geoogst. Toch is cider niet populair. Hoe kan dit? Is er geen plek voor cider in de Nederlandse eet- en drinkcultuur? Missen we kennis?
-
René van der Wal
René is the owner of ciderstore 'Appels en Peren' in Amsterdam. He wants people from Amsterdam to love cider.