Ciders imported by Pomme d'Or - Mediamatic

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Image: Anisa Xhomaqi

Ciders imported by Pomme d'Or

Sidra Natural 'Mendiola' - Astarbe (links) Cidre Fermier de Normandie - Le pressoir d'Or (rechts)

d'or
pomme
cider
Fermentation
mediamatic

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 Jiwei Zhou

Tempeh is made into sheet materials!

Cooking tempeh as a sheet material
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...
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...
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 .
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?
Mediamatic Biotoop Dijkspark

Fermentation

with Saskia Frederiks

The world of fermentation is endless. You can play with structures, flavours and smells. Learn all about fermenting in our upcoming workshops.
Mediamatic Biotoop Dijkspark 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...
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.
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.
Mediamatic Biotoop Dijkspark

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
Mediamatic Biotoop Dijkspark, Mediamatic Eten Kamilè Vaitkuté, 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

Kombucha collection

with Saskia Frederiks

The world of fermentation is endless. You can play with structures, flavours and smells. Learn all about fermenting in our upcoming workshops.
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...
Balanophagy

Clean Lab team lives the Balanoculture

“Balanophagy” comes from ancient Greek and stands for the practice of eating acorns. The Clean Lab Team is working on bringing the forgotten practice back to the table.
Smells like ... Microbes?

Your perfume may soon be produced by bacteria

The traditional perfume industry is strongly linked to the availability of specific odorants. As their harvest is depending on weather conditions and is therefore uncertain, scientists came up with a...
Mediamatic Biotoop Dijkspark Jiwei Zhou

Tempeh Ware is potential in street food wrap!

Inspired by a lot of starch-based street food, Mediamatic is developing tempeh-based eating tool. Eat tempeh as food and as an eating tool at the same time!
Meet the Myco Insulation Brewery Team

Part 2: Mycelium Cultivation

Find out more about Ramon, Brendan and Claudia, the current team responsible for the mycelium cultivation activities of the Mediamatic Myco Insulation Brewery.
film: Masayuki Ishikawa 23 أيار / مايو 2005

Moyashimon

Tales of Agriculture

Japanese Manga series about student life and fermenting micro organisms. 2 seasons of Anime have been produced as well
Mediamatic Biotoop Dijkspark Jiwei Zhou

Tempeh + Pizza = Tempehzza?

Tempeh as the dough and top of a pizza
Gezocht poster

Haal hem op of print hem zelf uit en help Mediamatic de inbrekers te vinden.

In de Mediamatic BANK aan de Vijzelstraat 68 ligt een stapel posters klaar om door sympathisanten opgehaald en opgeplakt te worden.
Kool Kabbage

Winterprogramme December - March 2018

Kool Kabbage Voor Mediamatic begon 2018 met een uitbundige kolenoogst, die we vierden in ons winterprogramma rondom voedseloverschot, waarde en overvloed. We hebben gestapeld , gefermenteerd...
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...

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