In the organizer's words:

Mushrooms can do more than we think. They can grow materials, are essential for our ecosystem and they can also taste really good!
Together with Hempies and machwerkhaus köln, we are inviting you to a special evening at the beginning of February that combines design, sustainability and culinary delights.

In the mycelium design workshop, we will immerse ourselves in the world of this fascinating, living material of the future. Mycelium is the fine root network of mushrooms. It makes it possible to grow light, stable and completely biodegradable materials. After an introduction to current applications and future potential, it gets practical: participants design their own small objects and experience the creative process of working with a living material. Lina will lead this workshop. As the founder of Form & Fungi, she will share her enthusiasm and in-depth knowledge of mycelium-based design and guide you through your experiments, which you will then take home with you.

After the workshop, we will come together for a vegan mushroom dinner. The menu will focus on mushrooms and tie in with the culinary themes of the evening: Circular thinking, closeness to nature and conscious enjoyment.

The event takes place - it could hardly be more fitting - at machwerkhaus köln, the center for design and urban production. This is where creative people from the fields of design, crafts, technology and science come together to promote sustainable and circular production processes. As part of machwerkstadt, a vibrant ecosystem for manufacturers, start-ups and designers has been developing on around 20,000 square meters of a listed industrial site in Cologne-Kalk since 2021.

Workshop, all materials and dinner are included in the ticket price. (Drinks can be purchased on site)
No prior knowledge is required - just curiosity and a desire to try something new.

An evening for everyone who not only wants to see design, but also experience it. For mushroom fans and for people who are interested in sustainable materials, love good food and are open to new perspectives and sustainable ideas.