Mycelium
It grows beneath our feet, out of sight. Mycelium brings its own texture, its own story, its own bite. We followed its lead.
In this Low Food Lab, a collaboration with Cargill and ENOUGH, everything revolves around mycelium: the root network of fungi. Not as a meat substitute, but as a fully fledged ingredient with unique possibilities. od base from La Pepino series, upholstered in green velvet, shot by Ruben Ortiz in the home of Robbie Whitehead (2022).
our participants
special thanks to our partner(S)
ENOUGH & Cargill
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Moromi
What’s left after soy sauce might be the start of something else entirely. Moromi is rich, complex and with remarkable culinary potential. We brought it back to the kitchen.
