It is said that the mushroom, and especially Mycelium has the potential to replace all sorts of (harmful) materials like plastics and batteries. Here at Mediamatic we are interested in the cultural and artistic applications of this 'new' bio-material and invite you to start exploring it for yourself. During this introduction course you will learn how to cultivate the Oyster Mushroom at home and by doing so gain a better understanding of the potential of this organism.
Mycelium is the white fungal network of filaments that you will find underneath our soil. In the woods these strains or ‘mushroom roots’ are responsible for the transfer of nutrients, detoxification and the degradation of dead plants and treas. It is precisely this feature that makes mycelium a powerful agent in the production of new bio-based materials.
Current developments have pushed mycelium in the fields of fashion, furniture, architecture and fine-arts, stating that it can be seen as ‘the plastic of the future’. Go here to read more about mycelium as an alternative for leather, and a dress made from fungi.
Discuss, learn and grow
In this workshop you will meet up with mushroom expert Wouter Hassing to (critically) discuss the mycelium’s potential and gain a better understanding of how to start cultivating yourself. Over the course of 2 hours you will be introduced to different growth media, substrates, cultivation methods and fungal strains. After which you will produce your own bag of straw substrate and learn how to extract spawn from full grown mushroom at home.
Both cultivation and the introduction will take place in the Bio Clean Lab; our laboratory which is fully equipped for working with micro-organisms. This Clean Lab is not only available for individual artists and artist in residency programs but it is also the homebase for our Myco Insulation Brewery. A permanent exhibition and production line where we produce beer and grow mycelium insulation panels on the spent grains.
About Wouter
Wouter Hassing can be seen as an authority in the field of local mushroom cultivation. His company Mycophilia (in the North of Amsterdam) not only supplies local restaurants with Shiitake en Eryngii but also serves as a platform for research and innovation. Here he investigates new low energy productions methods but also how to make better use of mushrooms in the kitchen (for example pulled pork from oyster mushrooms!).
