Clean Lab
Credits
Thank you!
We would like to thank the following people, organizations, sponsors, and participants.
Kamilė Vaitkutė
designing with mycelium
I am an Industrial Design student at Eindhoven University of Technology with a passion for nature, art and technology or more precisely a combination of them all.
I love to spend my days in workshops constructing things, reading books, visiting places, meeting beloved friends and strangers, teaching children, or going mushroom picking at five in the morning in a dense and misty forest.
These days I spend most of my time together with friends in a self-build lab where we explore the possibilities of designing with living organisms. We work on a project about fabric dyeing with pigment producing bacteria and explore its application using technologies to control the growing process while creating different patterns!
Designing with living organisms is the reason you can find me in Mediamatic. How can design with mycelium contribute to art, society and our planet? Can we save the world with muschrooms? How can we make people believe we can?
Contact information
- Kamilė Vaitkutė
Related: view all 8
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Mediamatic Eten Kamilė Vaitkutė
Chef Tommaso Buresti has something to say about…
As nice as it is to play with a raw tempeh, eating it unprepared is not the best idea. Jiwei and I sneaked into the kitchen to cook our samples (about which you can read in the previous post ).
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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...
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Mediamatic Biotoop Dijkspark Kamilė Vaitkutė, Jiwei Zhou
A Taste from the Ocean: Poppy Seed Mycelium
It smells like...fish!
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Mediamatic Biotoop Dijkspark Kamilė Vaitkutė, Jiwei Zhou
Tempeh Dinner First Trial!
Buckwheat and bulgur tempeh sheets' first trial for closed food
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Mediamatic Biotoop Dijkspark Kamilė Vaitkutė, Jiwei Zhou
Buckwheat Tempeh Tastes like Black Bread!
In order to find out a nice taste of tempeh ware, we have been growing fungus rhizopus oryzae on different ingredients. This time we tried bulgur, buckwheat, corns and pop corns.
Images: view all 200
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Image: Mediamatic Biotoop Dijkspark Tia Török
Kamile explaining the history behind tempeh
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Image: Mediamatic Biotoop Dijkspark Tia Török
Learning about how the tempeh is made
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Image: Mediamatic Biotoop Dijkspark Tia Török
Our lovely Kamile giving the workshop
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Image: Mediamatic Biotoop Dijkspark, Mediamatic Eten Jiwei Zhou, Kamilė Vaitkutė, Inga Tilda
red bean+ Kapucijner (bowl) deep fried.
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Image: Mediamatic Biotoop Dijkspark, Mediamatic Eten Jiwei Zhou, Kamilė Vaitkutė, Inga Tilda
Hemp tempeh cooked (tastes like chicken)
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Image: Mediamatic Biotoop Dijkspark, Mediamatic Eten Jiwei Zhou, Kamilė Vaitkutė, Inga Tilda
Hemp tempeh (sheet)