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  •  Paddestoelen Paradijs
  • Urban farm
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  • Mediamatic Bio Industry blog (nl)
  • Afbeelding: Deborah M. Kōdō

    Opening the pressure cooker in the cleanroom

    This step is very important to avoid contamination.
  • Natuur
  • Eten
  • theme pp
  • cleanroom
  • substrate
  • shiitake
  • paddestoelenparadijs
  • mushrooms
  • paddenstoelen
  • Biologie

  • Magic Mushroom Forum

    Discuss the growing process, weird things you might encounter, success stories and maybe even your trip experience

    We organise Magic Mushroom workshops. We think it's nice and reassuring to talk to the other participants about the growing process and problems you might encounter. You can start a new topic and...

  • Mushroom Madness

    The powerful presence of mushrooms has spread to the corners of the earth. These are a selection of some of the stranger things mushrooms have influenced.

  • Clean Room

    Lab installatie

    Een clean room is een hele zuivere werkomgeving. Dat betekent dat er heel weinig verontreinigende deeltjes zoals stof, bacteriën en sporen in de lucht zweven. Wij hebben onze eigen clean room gebouwd.

  • Paddestoelen Road-Trip

    Our adventures gathering knowledge about growing our own mushrooms

    In order to prepare for the upcoming exhibition at Mediamatic, Paddestoelen Paradijs, we ventured south to the towns of Hedel and Rossum to find out everything we could about growing our own...

  • Mycelium Theorists/Scientists

    Scientists, theorists and university work groups that are doing research into mushrooms and mycelium and anything related. No lonely links please - add a little blurb about the research when you add...

  • Some terms explained

    Mushroom, mycelium, spores, fungi

    A simple introduction and by no means comprehensive
  • 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...
  • 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 Bank in Duintjer CS Maurizio Montalti 1 jan 2011

    The Ephemeral Icon

    Infusing life to trigger a process of final dissolution

    A design-research project looking at the study and the application of a fungus, Phanerochaete chrysosporium, to synthetic, toxic materials: Plastics.
  • 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 ).

  • Psilocin en psilocybin

    De twee belangrijkste stoffen in psychedelische paddenstoelen zijn psilocybine en psilocine. Hoewel psilocybine en psilocine momenteel niet als geneesmiddelen worden toegepast hebben onderzoeken en...
  • Mediamatic Biotoop 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...
  • Mediamatic Biotoop

    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

    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 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 Biotoop 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.

  • Paddestoelen Evenementen

    Workshops, proeverijen, lezingen, excursies

  • Mediamatic Biotoop Kamilė Vaitkutė, Jiwei Zhou

    A Taste from the Ocean: Poppy Seed Mycelium

    It smells like...fish!

  • Lentinus edodes

    Shiitake

    Traditionally belonging to the Japanese cuisine, the Shiitake, in all its musky roughness, has spread across the world, and is the second most cultivated mushroom out there.
  • Mediamatic Biotoop Kamilė Vaitkutė, Jiwei Zhou

    Tempeh Dinner First Trial!

    Buckwheat and bulgur tempeh sheets' first trial for closed food
  • 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...
  • Mediamatic Biotoop 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...

  • Mycelium and Mushroom Manufacturers

    Information and websites about mushroom companies and growers that can supply us with products.
  • Mediamatic Biotoop, 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...

aangemaakt Deborah M. Kōdō bewerkt Deborah M. Kōdō

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