The Modern Health Nerd Podcast, Episode #30
Can mushroom jerky save the world? Maybe not on its own, but Matt Feldman from Moku Foods believes it’s a small step that can have a significant impact.
In this episode, we get ‘shroomy about:
- Matt’s inspiration for Moku and how he settled on king oyster mushrooms as the perfect foundation for his plant-based jerky
- The setback that turned out to be a blessing in disguise for Moku’s product development
- Why Moku focuses on clean-label, allergy-friendly ingredients
- The positive environmental impact of eating mushrooms instead of beef
- Why mushrooms—with their unique characteristics—might just save the world
- How factory farming and pesticide use are harming both people and the planet
- Why we should be teaching kids more about growing food and choosing plant-based options
- How (and why) Moku is giving back to the community in Matt’s home state of Hawaii
About Matt & Moku Foods
Moku turns king oyster mushrooms and other clean ingredients into delicious, savory alternative “meat” snacks. After failing to find a plant-based jerky that he could enjoy, Moku founder, Matt Feldman decided to make his own and partnered with former Head of Product Development at JUST, Thomas Bowman to turn the mighty mushroom into a jerky that emulated the taste and texture of meat.
Moku launched their mushroom based jerky in December, 2020 in three flavors: Hawaiian Teriyaki, Original, and Sweet n Spicy. The jerky is currently available on their website and Amazon. Soon to launch on Thrive Market!
Find Moku Online!
For Further Watching:
- Fantastic Fungi
- Island Earth
Also Check Out:
Want more plant-based nerdity and industry insights? Drop your email in the box in the sidebar to get weekly updates! 👉🏻