About this episode
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 Expert
Chapters
00:00 From West Texas to Culinary Arts
08:31 The Science of Cooking and Chemical Engineering
17:07 Mushroom Farming Journey
27:08 Fable: Revolutionizing Plant-Based Proteins
33:41 Reimagining Mushrooms as Protein Alternatives
35:58 The Science of Dry Aging and Cooking Techniques
48:18 Challenges in the U.S. Market for Mushrooms
59:04 Culinary Innovations and Future of Mushrooms
Resources & Mentions:
Fable Food Co: https://fablefood.co
Jim on Instagram: @jimboilsmushrooms
On Food and Cooking by Harold McGee
Chef Bruce Auden – Biga on the Banks
Fungatarian Movement: @thefungatarian
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