From fine dining kitchens to chemical engineering labs to mushroom farms, Jim Fuller’s journey is anything but ordinary. In this episode, we dig into how shiitake stems became a slow-cooked brisket alternative, why most mushroom prep is all wrong (hint: boil them first), and what it takes to scale a mycelium-powered meat alternative across the globe. If you’ve ever wondered what food looks like in the next 10 years, start with mushrooms.Jim Fuller – Co-founder of Fable Food, Chef, Chemical Engineer, Mushroom ExpertChapters00:00 From West Texas to Culinary Arts08:31 The Science of Cooking and Chemical Engineering17:07 Mushroom Farming Journey27:08 Fable: Revolutionizing Plant-Based Proteins33:41 Reimagining Mushrooms as Protein Alternatives35:58 The Science of Dry Aging and Cooking Techniques48:18 Challenges in the U.S. Market for Mushrooms59:04 Culinary Innovations and Future of MushroomsResources & Mentions:Fable Food Co: https://fablefood.coJim on Instagram: @jimboilsmushroomsOn Food and Cooking by Harold McGeeChef Bruce Auden – Biga on the BanksFungatarian Movement: @thefungatarianIf you enjoyed this episode, please leave a review and share it with someone who loves food, tech, or sustainability. It helps more people find the pod—and helps us keep cooking up new ideas.YouTube -  https://lnkd.in/gQM3S5mr Spotify - https://lnkd.in/g_5kFXie Apple Podcast - https://apple.co/41RoTm4 Pandora - https://lnkd.in/gS-wu_YJ Follow Jeff:YouTube:  ⁠https://youtube.com/@FellIntoFood⁠Linkedin: ⁠linkedin.com/company/fell-into-food⁠Instagram: ⁠http://instagram.com/fell_into_food⁠Facebook: ⁠https://facebook.com/fellintofood⁠⁠FellintoFood.com⁠

Ver todos los episodios