- Website: http://www.nextnature.net
We call upon you, dear readers, to participate in a new publication from the Next Nature Network: SAVE THE HUMANS!.
We are becoming increasingly intimate with the machines that constantly control and watch the way we live. How can the growing world population of more than 7 billion people create a humane life for everyone? Let’s find the errors and the holes in the technosphere that will give us space for free and creative thinking. Let’s use the brain pixels that are not taken yet. And Save the Humans!
We invite you to make a contribution by submitting quotes that question the autonomy of mankind in the digital computer era, and study the future of the independent creative spirit.
With the holiday shopping season in full swing, Next Nature comes to your aid. The award winning In Vitro Meat Cookbook makes the perfect Christmas present from a meat lover to a vegetarian, or from a vegetarian to a meat lover.
Starting today we are offering free worldwide shipping and gift-wrapping with the Corporate Animals paper included.
Using the format of the cookbook as a storytelling medium, the In Vitro Meat Cookbook is a visually stunning exploration of the new “food cultures” lab-grown meat might create. It approaches lab-grown meat not just from a design and engineering perspective, but also from a societal and ethical one.
The cookbook features 45 lab grown meat recipes that might be on your plate one day. Meat paint, revived dodo wings, meat ice cream, cannibal snacks, steaks knitted like scarves and see-through sushi grown under perfectly controlled conditions. Though you can’t cook the recipes just yet, they’ve all been developed with strict culinary rigor. Because, before we can decide if we will ever be willing to eat meat from the lab, we need to explore the food culture it will bring us.
This year, give the ultimate conversation starter on the future of meat as a present! Shop here
Have you ever worn a mood ring? Rings that were thought to be able to indicate ones mood through color. Whether they were reliable or not, people have been wearing them since their introduction in the mid ’70s and are still wearing them today. Currently, a Finnish design company called Moodmetric is trying to give these trinkets a modern face lift by making them digital.
If you happen to be in New York City this week, you may want to join us for BIOFABRICATE, the world’s first summit dedicated to biofabrication for future industrial and consumer products.
The summit features visionary lectures from prominent thinkers and practitioners, including MOMA curator Paola Antonelli, Modern Meadow CEO Andras Forgacs, biocouture CEO Suzanne Lee and our own Koert van Mensvoort. Register here.
Opening on the 5th of December, the exhibition will visualize the history, present and future of the Anthropocene, as well as the deep inventions of humans into the geo- and biosphere over the last two centuries. Some Next Nature Network projects featured in the expo: Razorius Gilletus, Rayfish Shoes, Space Blanket and recipes from The In Vitro Meat Cookbook, such as Dodo Nuggets, Knitted Meat, Magic Meatballs, Meat Oyster and more.
Welcome to the Anthropocene: The Earth in Our Hands
@ Deutsches Museum, Munich, Germany
From December 5, 2014 to January 31, 2016
For information and updates visit: Deutsches Museum
Modern technologies can give deaf people the ability to hear again. With hearing aid people who lost their hearing can instantly hear the lost sounds again they were missing. Frank Swain was one of these people who retrieved their hearing again, thanks to this. Not only can he hear all the regular sounds around us, but also the invisible Wi-Fi signals.
Have you always want to move objects or control machines just by thinking about doing it? Well, I know I have. In the last week we came across a project named Solaris, an installation that gives participants the power to control a pool of ferrofluids (magnetic fluids) with their brainwaves.
Imagine London 2025. The first in vitro carnery ‘Counter Culture’ opens its doors. The restored 1970s-era English brewpub boasts an expansive bar of reclaimed mahogany and booths upholstered with magnificent in vitro leather. Steaks are grown to precision inside giant steel vats, decorated (functionally) with illuminated green algae tanks. A disorienting mingling of global spices flavor varieties of exotic and heritage meats like boar and Berkshire, all of which are cultured on site. The large charcuterie board, consisting of mushroom-media duck foie gras, coriander mortadella and crispy lobes of sweetbread pairs perfectly with a shortlist of probiotic cocktails (try the rum and kombucha).
In vitro meat has the capacity to transform meat production as we know it, not only offering new and diverse types of product but also introducing an entirely new way of thinking about and interacting with food. One day, growing meat may seem as natural as making cheese or beer.
By ISHA DATAR and ROBERT BOLTON - From The In Vitro Meat Cookbook
One of the main questions raised by next nature inquires if it is possible to integrated the biosphere into the technosphere. Saying, are there ways to combine the biology with the technology?
An example that makes us say “yes” to this question has been made by designer Teresa van Dongen. She dared to change the interpretation of nature’s functionality, and saw possibilities to use elements of nature as electronics. With a background in biology, she re-interpreted the life’s destination of deep-sea bacteria living on the fish’s skin. The result is the beautiful Ambio: a lamp that lights up by activating the bacteria.
Text by Anne Spaa. This article was originally published on Next Nature Lab
Coleoptera by Aagje Hoekstra is certainly not the last bio-based project at the Dutch Design Week, but is a very interesting one for sure. Aagje’s approach is aimed at an already industrially ‘used’ insect. In the Netherlands mealworms are bred for the animal food industry. The mealworm eventually becomes the mealworm beetle which dies three to four months after laying its eggs. As there’s no use for them anymore their bodies are thrown away. However the beetle’s armor contains the substance chitin which is eventually converted to chitosan. These ‘chitosan shields’ can be pressed on to each other to form a paper-thin material. We see quirky, though beautiful, looking artifacts as a result.
Are quirky artifacts the beginning of a large-scale transition from our plastic world to a hybrid of organisms? Will the industry continue where the arts halted, or are we still repulsed by the idea of fungi kitchen appliances and mealworm lamps? Perhaps next years DDW will tell.
This article was originally published on Next Nature Lab
Perhaps the most uplifting promise of in vitro meat is that it will be good for animals. Animal cells are needed to make it, but only in small amounts, and if algae can be used to feed these cells, no animals need to suffer for this meat. In 2008, the animal rights organization PETA (People for the Ethical Treatment of Animals) offered one million dollars to whoever could develop marketable in vitro chicken by 2012 (1).As that deadline proved to be too tight, PETA used the money to subsidize in vitro meat research. Many other people, too, welcome in vitro meat primarily because of what it may mean for animals. Even though they often find the idea strange and perhaps even a bit uncanny, the promise for animals is widely felt as a source of hope.
By COR VAN DER WEELE and CLEMENS DRIESSEN - From The In Vitro Meat Cookbook
Domestication of flora and fauna is a concept that humans have been using to control nature in our advantage already since 33000 BC. A nowadays example are ‘house plants’ which have gone through generations of selective breeding to eventually give the best flowers, in extraordinary colours and unexpected shapes.
A usual by-product of domestication is the creation of a dependency in the domesticated organisms, so that they lose their ability to live in the wild. From an animal and plants perspective this could be considered as a deprivation of their right to freedom. Human interventions in the last couple of decades resulted often in a shrinking natural habitat for many species and populations. Being on the edge of extinction, domestication might be their only refuge?
We have a winner! After three successful years touring the globe presenting speculative products to over 50.000 people, the NANO Supermarket has now entered its third edition. At the beginning of 2014 we called upon designers, technologists and artists to submit their nanotech products for the NANO Supermarket new line. On the 18th October a selection of these projects has been presented in the NANO Supermarket, where a jury of design and science experts awarded the best submission a € 2.500 prize.
And the winner of the Dutch Design Research Award is The In Vitro Meat Cookbook!
The Dutch Design Award committee stressed the fact The In Vitro Meat Cookbook is a relevant discussion piece on the food industry, in which design acts as a catalyst for debate. In The In Vitro Meat Cookbook, the jury recognized a medium that brings major issues – such as sustainability, food shortage, animal suffering and culinary innovation - close to home. They valued the beautifully designed illustrations and the speculative research, that acquires extra significance through the contributions of scientists, activists, philosophers and experts in several disciplines.
We thank all our supporters for making the In Vitro Cookbook possible. Let’s toast with a Meat Foam Cocktail!
A high protein pasta that everyone can cultivate at home. Made from bacteria, PastaMarine copies the biological process of something growing, understanding the lives of bacteria and protein on the nano scale. Thanks to water, the silk proteins interact and spontaneously create a surface. A high proteic food that does’t need a lot of resources to develop. Besides evoking the natural component, the shell shape of the pasta allows the condiments to perfectly adhere. Try it with pesto, ragú or tuna sauce and enjoy your truly homemade pasta!
From the NANO Supermarket new collection. Designer: Imma Pezzella
Bored with sex? We have the product for you!
The Love Rose is a genetically modified two-headed rose that increases the libido, by emiting testosterone. Perfect for couples whose relationship has started to lose its spark, The Love Rose put both partners in the right mood. Just smell the flower and let the magic happen!
From the NANO Supermarket new collection.
Designers: Sam Verhage, Marina van Gog, Senne Friederichts
Hydrating ‘Skin’ is a scarf designed for healing burnt victims, emotionally and physically. By integrating sphagnum moss onto its surface, this product aims to keep the skin hydrated. Thanks to its water absorbent and anti-bacteria properties, the moss aids healing process of scars and burnt disfigurement.
Bringing primitive methods into contemporary context!
From the NANO Supermarket new collection. Designer: Tay Tze Yu
In the instant era, who wants to spend precious time waiting for the oven to preheat and roast the meal? If you’re permanently short of time and often too busy to cook, or if you’re still honing your chef skills, Bake ‘n Spray is the product for you! Thanks to an exothermic reaction and nanoparticles, Bake ‘n Spray instantly bakes your food, without requiring the oven; you can also use it in combination with microwaves to make sure the inside is cooked to perfection.
Baking has never been so easy: cakes, lasagnas, turkeys…just spray and eat!
From the NANO Supermarket new collection.
Designers: Karin Donkers, Daphne v/d Hurk, Mart Pluijmaekers, Wouter Veldhuis
Package Design: Robin Bergman