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  • Interview Leyang Fu

    Human as Food, in a Material World

    An interview with Noa Jansma

    Noa Jansma is a Dutch multimedia designer. She completed her training at the Design Academy Eindhoven and has exhibited her work at renowned locations such as C/O Berlin, Les Rencontres de la...
  • Multispecies
  • Nature
  • Food

  • Piss or get off the pot!

    New perspectives for the greenhouse: thinking about an Anthroponic system

    It's a rich solution, we produce it, sometimes it's inside us and sometimes it's not - and it connects us all, from the tiniest insect to the mastodontic blue whale. Is it blood? No, it's urine! Let'...

  • 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

  • Updates from the aquaponics

    Bad news, good news: a critical examination of what happened in the greenhouse

    The accident arises doubts on the ethic of this practice

  • If you can't beat it, eat it!

    What we can learn from the fate of the passenger pigeon

    Flocks clouded the sky and cast a dark shadow over the land, stealing hours of daylight and sometimes days on end. This is not an exaggerated Hitchcock scene from ‘The Birds’ but rather a common...
  • 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.
  • Blog Leyang Fu

    (Re)naming a Plant – the Magic in a Name

    To many, calling a name equals casting a spell, as names are often assigned with magic or spiritual power. Such belief spreads widely geographically among different tribes. In modern days, we know...
  • 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...
  • 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...
  • 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 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

    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

    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...

  • Pee for plants: how to

    An introduction to the use of urine as fertiliser

    If you have ever wondered whether and how you can use your own urine to grow luxuriant plants and healthy veggies, here you can find some useful pieces of information on methods and timing for...

  • Xenophon: a Multi-species Romance Through Smell

    Research Residency Siobhán McGibbon

    During her time on residency at Mediamatic, McGibbon researched, experimented and developed new skills in storytelling and means of expression through scent. As a world-builder, the artist was...

  • Bursting the Bubble

    How bad is it for our environment?

    Chewing gum may have some benefits for mankind but do we exactly know what we put in our mouth? Unfortunately, your favorite piece of gum consists of plastic.

  • 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...

  • The Nutritional Value of Acorns

    What can acorns bring to the table?

    Acorns - the fruits of the oak tree - have a remarkable nutritional profile that have great potential health benefits
  • 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...

  • Making a Jellyfish Appetizer

    Last week, we tried out making our first jellyfish appetizer using an adaption from the Chinese recipes. We used cucumber, coriander, crispy seaweed flakes, a bit of red pepper and the processed...
  • 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. 

  • Witness the rapidly growing Japanese Knotweed in…

    The Japanese Knotweed Festival is coming up, and what better way to kick it off than by celebrating our own Japanese knotweed at Mediamatic? In merely 4 weeks, this plant can grow up to 1.5 meters
  • Mediamatic Biotoop Dijkspark Kamilė Vaitkutė, Jiwei Zhou

    A Taste from the Ocean: Poppy Seed Mycelium

    It smells like...fish!

  • Jellyfish in the Culinary Scene

    The earliest practice of eating jellyfish dates back to 300 CE in China. It has been considered a delicacy in some Asian countries and used in medical treatment. The most common edible jellyfish in...
  • 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.

created Leyang Fu modified Melinda Pîrv

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