Mycelium Studies. Ongoing research on co-creation with mycelium. The root networks of fungi, called mycelium, tend to grow in all directions in search of nutrients, information, and new encounters. How can we influence these movements, and what visual language should be established to enable a collaborative artistic piece with mycelium? To guide and be guided.
A large part of the beginning of this research involves setting up the appropriate tools. For these initial steps, I developed a network in @touchdesigner software that allows me to generate 3D shapes from 2D patterns, ready for 3D printing. These 3D prints are then placed in the bottom of a Petri dish, ready to receive the mycelium.
The mycelium can be rhizopus (tempeh) for rapid growth and prototyping, or reishi for longer growth and deeper development. For the latter, @md.b assisted me with the inoculation, in order to properly prepare the environment and ensure that any contamination remained in the final pieces. The @domingoclub open-source fermenter then maintained an ideal temperature of 23.5°C for more than three weeks.
A multisensory journey into the Future of Food 🌱🌀
We designed and performed an immersive tasting experience that combined taste, sound frequencies, and macro-micro videos to invite participants to reconsider their relationship with nature, technology, and nourishment.
Hosted by @lichen_is and co-financed by the EU, the event brought together local voices from across the food ecosystem to reimagine food systems that are accessible, nourishing and deeply connected to nature.
Our five-course menu showcased living processes and microorganisms, such as fermentation, photosynthesis, mycelium growth, marine regeneration and detoxification, incorporating ingredients like lion's mane, blue spirulina, activated carbon, 3D-printed tempeh, seaweed, miso and fermented "kefir-caviar".
Our taste buds and flora still remember it!
👁️ @juliet.arce
MILAN DESIGN WEEK 2025
Here and now. In harmony with your environment. Take a few moments to centre yourself, to reflect on the more-than-human world, to observe the interspecies connections. To process what’s happening. Here and now.
When we sit on OMICO, we sit on a mycelial network, a complex structure that allows fungi, plants and animals to exchange nutrients, communicate and collaborate. We connect with our environment. We ground ourselves, we listen, we meditate.
OMICO is a stool. Its seat is made of mycelium, the root network of fungi, which binds together wood chips from the Sonian Forest. Its base is made of recycled wood fibres from FSC-certified forests in Europe.
OMICO is the result of a collaboration between Domingo Club, a more-than-human design studio, and Permafungi, specialists in myco-materials.
This project was made possible thanks to WORTH Partnership Project
@permafungibrussels@worth_project
“I chicchi di riso esplodono in bocca, con un sapore dolce e acido e un incredibile profumo di miele. È la magia della fermentazione.” Grazie per la condivisione, @md.b !
Per celebrare la ricchezza e la diversità della cultura alimentare globale, JOYY! Food Design Studio (@joyy.foo ) ha raccolto storie di riso da tutto il mondo nell’ambito della Food Design Exhibition Mi in Mi alla Milan Design Week 2025 • @zonasarpi . Le storie selezionate saranno condivise sui social media, esposte nella mostra Mi in Mi durante la Milan Design Week 2025 e pubblicate nella fanzine di JOYY!, raggiungendo un pubblico internazionale.
Venite a trovarci stasera all’Opening presso Ravioli Nordest, per scoprire il bellissimo mondo del riso. I posti sono limitati. Iscrizioni al link in bio.
Vi aspettiamo numerosi! 🌾🍚✨
#FoodDesign #MilanDesignWeek #MDW2025 #MiInMi #RiceStories #CiboECultura #DesignFood #ZonaSarpi #FoodExhibition #CulturalHeritage #Riso #RiceCulture #FoodNarratives #Fanzine #CreativeFood #DesignMilano
what a lovely sunday we had yesterday! it’s so nice to see this little community growing, getting more people thinking about our food system, discovering the secret life of microorganisms, starting a conscious eating practice... it’s amazing! and what a fermented feast we had! thank you all for coming, sharing, caring 💚 thanks to @valldauralabs for hosting us and providing fresh veggies from the garden. see you next time!
We received a visit from Japan last week :) Thanks to Ryota and Yukiko for including us in their research trip for the Sustainable Gastronomy programme at Kyoto University and SACI (Office of Society-Academy Collaboration for Innovation).
We talked about fermentation, of course, but also social innovation, citizen participation and open-source design. Hope we exchanged good living matter and thoughts that will travel away.
Photos by @ryota_kamio__
Four years ago we started Domingo Club with the desire to invite as many people as possible to join us in a way of life that we cherish. In the beginning, we wanted to explore and experiment with the way we eat, the way we grow our food, to play with old and new living materials that can make up our homes, to try new things every day and share them with friends, strengthening the fragile bonds we have with our communities. But gradually we began to imagine a bigger picture, a world where all beings are treated equally, where communities are self-sustaining, where technological advances are shared with all, where the land can feed us again and again without losing its breath.
This month we are more than grateful to be able to take our vision to another level. Our open-source tools, which make it possible to ferment plant protein at home, will be exhibited at Vienna Design Week, while we travel to Singapore to showcase our latest edible mycelium experiments, along with a living necklace that brings you closer than ever to your food production. We couldn't imagine being at these two amazing events at the same time, it somehow reveals the need and urge to explore new practices in a changing world. We are proud to show alternative futures that we believe in.
Thank you all for your support.
Keep experimenting and questioning the world we live in.
Peace,
Antoine and Maud
(FR) Il est là! Super excitée de vous présenter officiellement le Collier Domingo, disponible sur notre e-shop (link in bio). Nous expédions dans le monde entier.
Le Collier Domingo est une invitation poétique pour commencer à cultiver vos propres protéines végétales (aka #tempeh) avec la chaleur de votre corps.
Nous avons conçu un kit qui vous permet de fabriquer quatre tempeh. Le kit se compose du collier, des spores du champignon (rhizopus), de graines de soja et d'un petit livret d'instructions. Le collier est disponible en deux couleurs, Galaxy Black ou Vanilla White.
Plus de détails sur notre site !
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(EN) It's here! Super excited to officially present the Domingo Necklace, available on our e-shop (link in bio). We ship worldwide.
The Domingo Necklace is a poetic invitation to start growing your own plant-based protein (aka #tempeh) with your body heat.
We have designed a kit that allows you to make four tempeh. The kit consists of the necklace, the mushroom spores (rhizopus), soybeans and a small instruction booklet. The necklace is available in two colours, Galaxy Black or Vanilla White.
More details on our website!
My friend @ju.danae and I are exploring the possibilities of re-using on site the amount of sawdust produced by @tmdc.es by creating a new microorganisms composite material that would fit with the @openstructures modular methodology.
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We aim to create a recycling process that could be easily replicated and implemented within a makerspace environment.
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We want to bring the collaboration with microorganisms as essential because it’s a natural process requiring low energy, naturally occurring in nature and helping us to be more conscious of our natural environment and its ressources.
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We want to mix different approaches and explore new aesthetics to change our relationship with waste and to extend the limits of modularity
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💪🍄🦠🌱
