Server Tempeh Dinner: Difference between revisions
No edit summary |
No edit summary |
||
| (3 intermediate revisions by the same user not shown) | |||
| Line 10: | Line 10: | ||
}} | }} | ||
<translate> | |||
<!--T:1--> | |||
[[File:HD program final4.jpg|thumb]] | [[File:HD program final4.jpg|thumb]] | ||
<!--T:2--> | |||
* The dinner will take place at H&D Studio located at NDSM plein 127. | |||
* [https://hackers-designers.weticket.io/hdsc2026-clouds-to-commons-server-tempeh-dinner/shop limited capacity, make a reservation! 10€] | |||
* If you have any allergies please let us know at least a week in advance by sending an email to juliette@hackersanddesigners.nl | |||
* Drinks will be available on location on donation | |||
<!--T:3--> | |||
'''Server tempeh''' is a project by yeast.computer and explores fermentation through residual data server heat. For its tempeh they work with Dutch heirloom beans, instead of the common soybean. In collaboration with Boonzaak, they are developing fermentation boxes that can be connected to a server's cooling system, re-routing the residual heat for the tempeh fermentation process. Tempeh requires a steady temperature of 30 degrees celsius during 30-40 hours for optimal fermentation, a temperature that is only artificially possible in The Netherlands. Rather than producing a carbon footprint akin to greenhouses, server tempeh uses the heat that is produced by heavy computing for fermentation. The fermentation boxes are installed at partner institutions that operate in-house servers, after which the tempeh is offered to employees, visitors, and nearby restaurants. | '''Server tempeh''' is a project by yeast.computer and explores fermentation through residual data server heat. For its tempeh they work with Dutch heirloom beans, instead of the common soybean. In collaboration with Boonzaak, they are developing fermentation boxes that can be connected to a server's cooling system, re-routing the residual heat for the tempeh fermentation process. Tempeh requires a steady temperature of 30 degrees celsius during 30-40 hours for optimal fermentation, a temperature that is only artificially possible in The Netherlands. Rather than producing a carbon footprint akin to greenhouses, server tempeh uses the heat that is produced by heavy computing for fermentation. The fermentation boxes are installed at partner institutions that operate in-house servers, after which the tempeh is offered to employees, visitors, and nearby restaurants. | ||
<!--T:4--> | |||
server tempeh is supported through Creative Industries NL through their initiative in renewing traditional craftsmanship. | server tempeh is supported through Creative Industries NL through their initiative in renewing traditional craftsmanship. | ||
https://yeast.computer/works/server-tempeh | https://yeast.computer/works/server-tempeh | ||
<!--T:5--> | |||
Artist and chef '''Kimberley Cosmilla''' will prepare a dinner starring the server tempeh! | Artist and chef '''Kimberley Cosmilla''' will prepare a dinner starring the server tempeh! | ||
Kimberley Cosmilla is an alumnus from the Gerrit Rietveld Academie (Graphic design, 2018) and the Piet Zwart Institute (Experimental publishing, 2023). She is an independent cultural worker, a cook, a program coordinator, and is involved in various experimental projects using publishing and cooking to build relationships and strengthen collective practices. Her panel of collaborators spans from public libraries and schools to organisations for health prevention, and fellow artists or artist collectives. | <!--T:6--> | ||
'''Kimberley Cosmilla''' is an alumnus from the Gerrit Rietveld Academie (Graphic design, 2018) and the Piet Zwart Institute (Experimental publishing, 2023). She is an independent cultural worker, a cook, a program coordinator, and is involved in various experimental projects using publishing and cooking to build relationships and strengthen collective practices. Her panel of collaborators spans from public libraries and schools to organisations for health prevention, and fellow artists or artist collectives. | |||
<!--T:7--> | |||
In September 2025, she co-initiated the project space Shsh Souvenir Shop (Amsterdam), a soon-to-open “souvenir shop” hiding an actually opened secret restaurant. | In September 2025, she co-initiated the project space Shsh Souvenir Shop (Amsterdam), a soon-to-open “souvenir shop” hiding an actually opened secret restaurant. | ||
<!--T:8--> | |||
shshsouvenir.com | shshsouvenir.com | ||
''This event is kindly supported by the [https://www.amsterdamsfondsvoordekunst.nl/ Amsterdam Fund for the Arts]'' | <!--T:9--> | ||
''This event is kindly supported by the [https://www.amsterdamsfondsvoordekunst.nl/ Amsterdam Fund for the Arts]'' | |||
</translate> | |||
Latest revision as of 12:49, 23 June 2026
| Server Tempeh Dinner | |
|---|---|
| Name | Server Tempeh Dinner |
| Location | H&D Studio |
| Date | 2026/07/20 |
| Time | 19:00—21:00 |
| PeopleOrganisations | Kimberley Cosmilla, yeast.computer |
| Type | HDSC2026 |
| Web | Yes |
| No | |
- The dinner will take place at H&D Studio located at NDSM plein 127.
- limited capacity, make a reservation! 10€
- If you have any allergies please let us know at least a week in advance by sending an email to juliette@hackersanddesigners.nl
- Drinks will be available on location on donation
Server tempeh is a project by yeast.computer and explores fermentation through residual data server heat. For its tempeh they work with Dutch heirloom beans, instead of the common soybean. In collaboration with Boonzaak, they are developing fermentation boxes that can be connected to a server's cooling system, re-routing the residual heat for the tempeh fermentation process. Tempeh requires a steady temperature of 30 degrees celsius during 30-40 hours for optimal fermentation, a temperature that is only artificially possible in The Netherlands. Rather than producing a carbon footprint akin to greenhouses, server tempeh uses the heat that is produced by heavy computing for fermentation. The fermentation boxes are installed at partner institutions that operate in-house servers, after which the tempeh is offered to employees, visitors, and nearby restaurants.
server tempeh is supported through Creative Industries NL through their initiative in renewing traditional craftsmanship. https://yeast.computer/works/server-tempeh
Artist and chef Kimberley Cosmilla will prepare a dinner starring the server tempeh!
Kimberley Cosmilla is an alumnus from the Gerrit Rietveld Academie (Graphic design, 2018) and the Piet Zwart Institute (Experimental publishing, 2023). She is an independent cultural worker, a cook, a program coordinator, and is involved in various experimental projects using publishing and cooking to build relationships and strengthen collective practices. Her panel of collaborators spans from public libraries and schools to organisations for health prevention, and fellow artists or artist collectives.
In September 2025, she co-initiated the project space Shsh Souvenir Shop (Amsterdam), a soon-to-open “souvenir shop” hiding an actually opened secret restaurant.
shshsouvenir.com
This event is kindly supported by the Amsterdam Fund for the Arts