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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...
  • Nature
  • Science
  • Food
  • Fermentation
  • Gastronomy
  • Biology
  • Mediamatic Biotoop Dijkspark, Mediamatic Eten Kamilė Vaitkutė, 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 Kamilė Vaitkutė, Jiwei Zhou

    Tempeh Dinner First Trial!

    Buckwheat and bulgur tempeh sheets' first trial for closed food
  • 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 ).
  • Mediamatic Biotoop Dijkspark Kamilė Vaitkutė, Jiwei Zhou

    A Taste from the Ocean: Poppy Seed Mycelium

    It smells like...fish!
  • 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.

  • The green gold

    Celebrating our Wasabi's 2nd birthday

    After some cold and rainy months in aquaponics, we were overjoyed to see the first aquaponics plant in bloom. This early bloomer has got to be a bit of a diva, as most plants are not showing any...

  • 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...
  • 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 Jiwei Zhou

    Tempeh Ware with Flavour

    Research continues to make tempeh ware more interesting

    A food design research, aiming to optimise tempeh bowl tastes, texture, shapes, thickness and appearance, in order to create an interesting meet with tempeh bowls in our restaurant Mediamatic Eten. 

  • Mediamatic 2020

    Here you will find an overview of our highlights, go here to see the full overview of our 2020 program or who we worked with this year . 2020 was an interesting year. The sudden, and first ever

  • Stories

    Across the globe, people have survived on cabbage in many different ways. Keep up with our growing Cabbage Story Blog and learn about various experiences with cabbages!
  • 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.

  • Recipes

    Got a cabbage recipe to share? Contribute to our growing database of simple to high-end cabbage recipes. 
  • 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...
  • 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...
  • 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...
  • Mediamatic Biotoop Dijkspark Jiwei Zhou

    Experience the Moulds: Somewhere between Food and…

    As lab interns, we already get used to eating our lab-grown moulds. Now let's step away from our perspective: how many of you are afraid of eating fungus, even knowing that a large part of our...

  • Make your own

    Willem-tafelzuur (pickles) with leftover radishes

    The process of fermentation can be used to extend the shelf life of your vegetables, add flavour to your cheeses and even grow new bio-materials . Amsterdam pickling company Lepelboom wants you to...
  • Mediamatic Biotoop Dijkspark Jiwei Zhou

    Tempeh + Pizza = Tempehzza?

    Tempeh as the dough and top of a pizza

  • Tempeh Ware at Mediamatic

    Save the World by Eating your Plate

    Tempeh ware is a new edible table ware developed at Mediamatic in Amsterdam. Here we'll keep you updated about our programme of presentations and workshops. Also we'll publish detailed descriptions...
  • 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...
  • Mediamatic Biotoop Dijkspark Jiwei Zhou

    "How did you make it?" Curiosity from Mouldy Food…

    Today 4 colleagues helped us tested the eating experience with our idea from last blog: what if people rip off the mycelium to eat the food inside? What if the food is already grown with mycelium and...
  • 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...
  • Mediamatic Biotoop Dijkspark Vera Catalano, Doudouce Knol

    What does a day in the Aquaponics greenhouse look…

    Morning The first thing we do in the morning is to check the pH in the subtank. The pH, a measure of how acidic the water is, determines the health of the fish, the creation of bacteria in the system

created Kamilė Vaitkutė modified Kamilė Vaitkutė

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