MycoKind LLC was incorporated in 2018 when two PhDs talked about changing the world through fungi. A food scientist, a plant pathologist, and a food systems analyst ate dinner over Korean BBQ and the kindness that grows by culturing community kickstarted the fungal venture.
They wanted to take a look into changing the food industry by tapping into novel methods of growing products. “We are not trying to create new supply chains or build completely new infrastructures. Rather, we intend to tap into science and tradition to slightly adapt something that exists (ie fermentation).”
The most significant milestone up to date was having a five course four beverage mushroom themed popup dinner with more than 50 guests and some VIPs. Some of their favorite accomplishments are different conversations and interviews among their colleagues including Daryl of BeerTalkNow, Ilona of Ktchnrebel, Lichen of Asians in America, Adam of My Food Job Rocks, Chef Gigi of Sunday Suppers, Lana of Food Tank, Alex of Cultured Meats and The Future of Food, and Leneia of Artisan Restaurant Collection. Each conversation was fun and engaging.
Some challenges that they face are that they “have a lot of capabilities that are within [their] company and that means a lot of IP. It is just difficult to figure out where to start and which idea is fitting for product market fit.”
Their future plans are to be able to collaborate with more brands, organizations, institutions, and communities to increase the accessibility of fungal knowledge. “Through culturing community, we hope that our kindness grows too.”
Something they wish more people knew about their industry: “Fungi have a lot of applications that we are starting explore in more novel methods. The possibilities have opened up more discussions on fermentation, mycoremediation, health and wellness. “
Check them out on social media @mycokindllc on Facebook or Instagram, @mycokind on Twitter and LinkedIn, or their website: https://mycokind.com/ as they plan to figure out how to host forays, popup meals, and classes.