Workshop:

Workshop: growing edible mycelium

make your own tempeh

24 Mar 2017

15:00
Mediamatic Biotoop Dijkspark
Dijkspark 6, 1019BS Amsterdam
Mediamatic Foundation
+31206389901
http://www.mediamatic.net/

Most 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 Indonesia, where it is traditionally made from soy beans. During a controlled fermentation process the mycelium binds the beans together, turning regular soy beans into tempeh. Tempeh offers a very nutritious and delicious substitute for meat, if you know how to prepare it right.

Tickets / Facebook

Sasker Scheerder

Mycelium as a delicious meat substitute

It is said that the mushroom, and especially mycelium have the potential to replace all kinds of harmful materials such as plastics and batteries. At Mediamatic, we are interested in the cultural, artistic and culinary applications of mycelium. Another way in which mycelium could benefit the environment is by replacing meat in people’s diets, as meat production causes lots of pollution and is bad for the climate because of high carbon dioxide emissions. But regardless of its environmental and health benefits, the fact that tempeh can be very tasty is already a very good reason to include it in your menu!

Learn and grow

During this workshop you will learn all about the symbiosis between the mushroom and legume and the underlying microbiological process. Under the guidance of Sasker Scheerder you will prepare your own beans. You will gain a better understanding of preparing tempeh yourself using any legume you like. Two days after the workshop, the beans will have turned into tempeh and you can collect your self-made tempeh at Mediamatic!

Full grown tempeh - Made with black beans. Manenwolfs

About Sasker Scheerder

Sasker Scheerder is the head of Manenwolf’s rokerij and foodlab. He uses all kinds of natural processes for making foods, such as smoking, drying, salting, fermenting, infuse, brooding and pickle. Often, these are ancient techniques for food preparation but Sasker uses them to create exciting new foods, trying to defy bad taste and loveless foods. During his tempeh workshop, he makes tempeh out of a wide variety of organic beans.

Bio Clean Lab

Both the introduction and the preparation of the tempeh will take place in the Bio Clean Lab; our laboratory which is fully equipped for working with micro-organisms. The Clean Lab is not only available for individual artists and artist in residency programs but is also the homebase for our own Myco Insulation Brewery, a permanent exhibition and production line where we produce beer and grow mycelium insulation panels on the spent grains of the brewing process.