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!
Order online: https://www.mokufoods.com
Instagram: @mokufoods
Twitter: @mokufoods
For Further Watching:
Fantastic Fungi
Island Earth
Cowspiracy