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
If 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/@FellIntoFood
Linkedin: linkedin.com/company/fell-into-food
Instagram: http://instagram.com/fell_into_food
Facebook: https://facebook.com/fellintofood