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  • Monse Higareda

    Programming team at Mediamatic

    I'm a Mexican girl, studying Event planning in France. I'm graduating from university in May 2016. I love learning new languages, playing the ukulele, traveling, picnics, art and music!
  • Food
  • event planning
  • program
  • cooking
  • art
  • 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.
  • exhibition: Mediamatic Biotoop Dijkspark Megan Bishop

    Wood-Fired Clay Oven

    6
    Ağs 2015
    - Mediamatic Eten

    Hand-made over two days, using environmentally friendly methods and materials, the clay oven stands as a central feature of the Mediamatic ETEN restaurant.

  • Aquaponic Kitchen

    New Zealand Spinach Juice

    Drinking our aquaponic vegetables
  • Mediamatic Eten Luna Thissen

    The Dog Dinner v0.8

    17
    Oca 2023
    - Canine & Homo Sapiens

    Mediamatic has joined forces with academic and artist Eva Meijer to organise a dinner experience for dogs and their human companions. This is a report about our first internal beta test edition that...

  • Brew Your Own Beer!

    Clean Lab Brew Team Workshop: Saturday May 21

    The Mediamatic staff teamed up to brew a delicious selection of beers: Wheat Saison, American Amber Ale, and Chocolate Milk Stout.
  • Private workshop Mediamatic Biotoop Dijkspark

    Foraging for Mental Health

    with Lynn Shore

    Are you looking to boost your mood by connecting with your environment? Lynn Shore will take you on a mindful guided session to explore ways to engage with everyday nature in order to support your...

  • Brew Your Own Beer: Taste Notes

    MABJeR - Gordita - Motor Oil

    The final fermentation is over and the beers brewed in the workshop 2 months ago are finally ready to be tasted.

  • Aquaponic Kitchen

    Lasagna Florentine

    Spinach and cheese feature prominently in this week's aquaponic lunch
  • Mediamatic Biotoop Dijkspark

    Pickles: Co-design with Microbes

    with Saskia Frederiks

    Pickling vegetables is one of the oldest fermentation practices around. It is a rich source of antioxidants and is known for its sour and salty taste. During this workshop, you will learn to apply...
  • exhibition: Mediamatic Biotoop Dijkspark

    Fermentation Rack

    23
    Nis 2020

    Each season different herbs, vegetables, and flowers will adorn this installation. From fermented garlic to Wax Begonia lemonade; come and have a sneak peek at what we serve in our restaurant.
  • Mediamatic Biotoop Dijkspark

    Milk Kefir: Co-design with Microbes

    with Saskia Frederiks

    You probably know yoghurt but have you ever heard of milk kefir? It's a zingy-drink made with a dairy culture or kefir grains. During this workshop, you will learn everything about milk kefir; what...
  • Mediamatic Biotoop Dijkspark

    Sauerkraut: Co-design with Microbes

    with Saskia Frederiks

    Sauerkraut is one of the oldest fermented foods that is around. Nowadays, most of the sauerkraut is made in one big factory. But did you know it is fairly easy to make it yourself? During this...
  • Aromathèque #1 Mediamatic Biotoop Dijkspark

    Mayo Mayo Mayo

    14
    Kas 2024
    - Are fries meant to spoon?

    What does the island of Menorca have to do with it? Why are we Dutch ridiculed for using mayonnaise on French fries by John Travolta in Pulp Fiction? Why is a store-bought mayonnaise a good solution...
  • Mediamatic Biotoop Dijkspark

    Water Kefir: Co-design with Microbes

    with Saskia Frederiks

    Learn everything about water kefir; what it is and how you can make it yourself. We will discuss the basic principles of fermentation and you will make your own water kefir that you can take home.
  • 2020 Mediamatic Biotoop Dijkspark

    Kimchi: Co-design with Microbes

    with Saskia Frederiks

    Have you been dreaming of being able to make your own kimchi? It is a delicious condiment, which brings fermented flavor of umami and tanginess, as well as beneficial microbes into your cooking .
  • Mediamatic Bank at Duintjer CS

    Over Datum Eetclub 1

    Shells and Crusts with Tinda van Smoorenburg

    The first in our series of weekly dinner parties kicked off on Tuesday July 19th to a hungry crowd filling Mediamatic bank. It resulted in the successful resistance against the demonization of...
  • exhibition: Mediamatic Biotoop Dijkspark

    The Six-Winged Chicken and other mythical…

    1
    Eyl 2020
    - by Anne Kamps

    Where does the meat we eat actually come from? On what scale is it produced? And, what is real news and what is fake news? A few years ago, the phenomenon of the six-winged chicken was written about...

  • Aquaponic Kitchen

    When life hands you catfish...

    The aquaponics team makes a minor mishap into a major feast

  • Aquaponic Kitchen

    Jap Chae and Banchan

    Kim chi made from aquaponic chard inspires a Korean meal

  • Aquaponic Kitchen

    Saag Paneer, Butter Chicken, and More

    An Indian feast becomes our most aquaponic meal yet
  • Mediamatic Biotoop Dijkspark Alessandra Avanzi

    Cooking with essential oils.

    What does ylang ylang, orange blossom or rose essential oils taste like?

    Do you know that about 70% of our taste comes from our nose? Our taste is basically nothing  without our nose.  In fact, have you ever noticed that when you catch a cold the food tastes different?

  • Dealing with pests

    The pineapple sage infestation

    With the changing of the seasons and the drop in temperature, some plants in the unheated greenhouse become more susceptible to pests and infestations as they are perennial, such as the Pineapple...

  • Project Park Utopia

    A co-created festival of societal reinvention: Self-governance for sustainable living.

  • Hermann Nitsch @ Incubate Tilburg

    De Day After

    De geur van het bloed dringt zich nog steeds aan me op. Gisteren was ik bij de performance van Hermann Nitsch op het Incubate Festival in Tilburg. Het was een ervaring die me nog lang bij zal blijven.

created Monse Higareda modified Lisa Schaeffer

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