Is growing mushrooms farming or science? For Matt Hall of Midnight Harvest, it’s both.
From attempting to cultivate morels in a sterile environment to the ins and outs of how Midnight Harvest’s gourmet mushroom growing process, Matt is dedicated to blending innovation with sustainability to unlock the full potential of mushrooms.
In this episode, we chat about:
Matt’s journey to becoming a mushroom farmer in northern Michigan
How training dolphins prepared him for growing mushrooms
How can we stop the cycle of trying to solve the problems in our food system with more problems? For David Benzaquen, the answer comes down to offering desirable and enjoyable plant-based products everyone feels comfortable incorporating into their diets.
What do new food technologies, ethical marketing and deep philosophical questions have in common? Lavindra del Silva and Karthiga Ratnam, creators of Pandemic Punditry, see them all as essential parts of the current conversation around the changing food system.
Is making a sustainable alternative to dairy cheese out of cauliflower and hemp crazy? Veronica Fil of Grounded Foods doesn’t think so.
Driven by the innovation of her husband and business partner (who just so happens to be a chef of some renown in Australia) and their collective love of good food (including cheese), Grounded is on a mission to fix dairy.
Could re-igniting the young generation’s curiosity about food transform the food and agriculture system as we know it? Nikhil Arora believes it can—and he’s working to make it happen.
As co-founder of Back to the Roots, Nikhil sees firsthand the problems that face today’s food system—particularly the impact on kids’ health and well-being. He and his co-founder, Alejandro, are using their brand to make it possible for anyone to grow food at home and learn ...