- Website: http://www.nextnature.net
Our lustrous NANO Supermarket unveils new products: from the Google Nose to the self-diagnosis lens, passing through the cloud coloring rockets.
During the forthcoming Dutch Design Week, the NANO Supermarket debuts a new line of speculative products that might hit store shelves within the next decade.
Next Nature has reached rural India! These beautiful Indian ladies sent us a video testimonial on the Next Nature Appzine. Dancing with their colorful saris they say out loud: “Technology is our Next Nature!”. Listen to them and download our iPad Appzine for free here.
CloudCrayons are a rockets, similar to fireworks, able to paint the sky above us. Combining cloud seeding techniques with nanotechnology, CloudCrayons can change the color of clouds. This product could be used for festivities, national anniversaries, advertising, or just to lighten up a gloomy weather. Let the imagination fly: green, blue, orange, pink, red, yellow clouds, the sky’s the limit!
From the NANO Supermarket new collection. Designers: Cas Ketel.
Visit the NANO Supermarket and discover all the new products: from Saturday 18th October to Sunday 26th October in Eindhoven. Find more info here.
A message for all you Next Nature readers from the one and only Snow White, who knows a thing or two about Hypernature.
Download the Next Nature Appzine for free and change your notion of nature!
Just what is the Next Nature Appzine? This iPad app presents a fascinating selection of material from our lustrous Next Nature book, wholly re-designed for the iPad and upgraded with interactive specials and audiovisual content. It’s nature, but not as you know it. Listen to Snow White and get our iPad Appzine here.
We asked our fans to send in testimonials on the Next Nature Appzine for iPad.
Watch this short contribution from Green Man and download the Next Nature Appzine for free!
Just what is the Next Nature Appzine? This iPad app presents a fascinating selection of material from our lustrous Next Nature book, wholly re-designed for the iPad and upgraded with interactive specials and audiovisual content. It’s nature, but not as you know it.
Listen to Green Man and get our iPad Appzine here.
At Home in the Lab with Mark Post, Father of the In Vitro Hamburger
We’re standing with Professor Mark Post in front of the three biggest bioreactors in the Netherlands, the machines humming faintly and filled with millions of busily dividing cow cells. While the term ‘bioreactor’ might call to mind a gleaming, swimming pool sized tank, the reality is far more prosaic. You’d be forgiven if you thought they were refrigerators.
Post, the man behind the world’s first lab-grown hamburger, aims for no less than a total transformation of the way we produce meat. “My goal,” he says, “is to replace the entirety of livestock production with in vitro meat.” Post’s relaxed manner belies the scale of his ambitions: “I dream that, at some point, McDonalds will approach me to produce all the hamburgers, all over the world.” By raising meat entirely in a lab, starting with stem cells and ending with full-grown muscle, Post hopes to make meat that’s cheaper, healthier, and more sustainable than the real thing. The everyday quality of the bioreactors in his facility acts as a metaphor for in vitro meat itself: a science-fictional achievement that aspires to not only be normal, but natural.
Two oranges, one piece of salmon and one hand of nuts; all in one small pill. It’s Food Technology!
From stone-axes to mobile phones, throughout history people have given birth to a wide range of technologies. Today, it is almost impossible to imagine a world without technology. Every human being on the planet employs technology of some sort, and every human has to cope with technological change at various points during his or her lifetime. Yet, despite our deep-rooted relationship with technology, most of us are still relatively unaware of how new technologies are introduced, accepted or discarded within our society.
In this talk at TEDxGhent, our own Dr. Van Mensvoort shows how technology becomes nature in seven steps and what engineers, inventors, designers and entrepreneurs can learn from that. The talk is based on the essay Pyramid of Technology, which is also available as a booklet + poster.
Buy our two books together and save 15% off regular price!
The Next Nature Book, our ‘bible’, a compendium of the most thought provoking observations from nextnature.net, completely re-edited and supplemented by thematic specials, new visual material and stunning graphics, as well as essays.
The In Vitro Meat Cookbook, our hot off the press exploration of the new “food cultures” lab-grown meat might create, featuring 45 lab grown meat recipes that might be on your plate one day.
Two good Next Nature reads, now only €50! Shop here
Airline pilot working from home! Meme of the week.
Here is one for our Thai friends: If you happen to be in Bangkok this week, do consider attending the Creativities Unfold event, featuring visionary lectures from prominent ‘What if…” thinkers, including Daan Roosegaarde and our own Koert van Mensvoort. From 30-31 August in Bangkok Thailand.
Disoriented grandparents being guided around the mysteries of new technologies by their patient grandchildren, who cruise the online world with the assurance of digital natives. Just a cliché!
With the arrival of 3D food printers, cooking and heating food in the microwave oven seems so old-fashioned. But, you know, grandma’s cooking is always the best…21st century style!
Why must roads be gray and plain? You think it’s rural, instead it’s decoration for the next natural landscape of highways!
Hooray! Our In Vitro Meat Cookbook is now officially available. At the launch event creative director Dr. Koert van Mensvoort, handed the first copy out to Prof. Mark Post, who exactly one year ago presented the World’s first lab grown hamburger.
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. This book approaches lab-grown meat not just from a design and engineering perspective, but also from a societal and ethical one.
This cookbook features dozens of recipes that are delicious, uncanny, funny and inspiring. Think of 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 these recipes just yet, they’ve all been developed with strict culinary rigor and will provide abundant food for thought and discussion.
Photo: Peet Sneekes.
Based on the Chinese art of ‘flowering tea’, meat flowers are sold as small, tightly wrapped bundles of in vitro meat. Only when placed in hot liquid do the round bundles magically unfurl into elaborate flowers, complete with delicate leaves and petals. Intricate designs such as chrysanthemums or liliescan take skilled meat artisans up to 15 minutes to assemble and sew.
So their intricate artistry can be admired from all angles, these flowers are best used in clear soup stock and served in glass containers. In the following recipe, a meat flower ‘blooms’ in a Vietnamese broth garnished with a garden of fragrant Asian herbs.
Meat fruit seduces diners with an entirely new eating experience that melds vegetarian and carnivorous traditions. Inspired by medieval dishes that fashioned fake fruit from real meat, meat fruit grows muscle tissue with a cellular structure that precisely mimics that of berries, oranges, or mangoes. Meat fruit combines the femininity of fruit with the masculine sensibilities of red meat in a hybrid celebration of our post-patriarchal, post-gender society.
Meat fruit lends itself to surprising combinations, such as in these tartlets that replace crème pâtissière with savory custard. Meat fruit ‘berries’ are a savory-sweet amuse bouche that begins with an intense hit of beef and finishes with the tart tones of forest berries.
The home incubator does for cooking what the electronic synthesizer did for musicians. A set of pre-programmed meats, tastes and textures allow home cooks to grow a mind-boggling variety of meats, from tuna steak to turkey meatballs to venison sausage. Adventurous cooks could remix species and styles, making delectable new creations that push the boundaries of what it means to be meat.
The home incubator’s website hosts lively forums where professional and amateur chefs can provide links to download what they’re growing. One of the most popular recipes will surely be Everything Stew. When cooks will realize they could fit 13 kinds of bioreactor-fresh meats into a single soup, they will pounce at the chance for a carnivore’s nirvana.