Our journey along the Heritage Trail
How tradition and history are shaping the future of food.
Taste is love.
Since 2020 (our birth year), the MyForest team has emphasized the importance of taste, both in regards to our products and to the world outside our company walls. In-between all the mycelium bacon-making, we have a long-standing tradition of (safely) gathering to enjoy the melting pot of foods and flavors in our HQ’s surrounding local area of Albany, NY.
Our team is growing so fast. By the close of 2021, we had more than quadrupled in size! By the end of this year, 2022, we anticipate to be a team of more than 100 members, split between on-site and remote locations. This type of growth is thrilling, yet requires creative new ways to get to know each other as we foster a strong sense of culture and community.
Our mission to feed the future is deeply rooted in our past.
To help our team bond, MyForest Foods has introduced a new initiative: The Heritage Trail.
Each month, we will focus on a different culture or group to honor as we cook, eat and learn together. As we forge into the future, we will learn from our past, seeking inspiration from the trailblazers that came before us, changing the landscape of food with respect to people and planet.
Our aim is to enrich our minds and mouths as we taste our way across cultures familiar and new. In doing so, we will honor the diversity among us, widening our viewpoints, both as individuals and as a work-family.
February: Black Heritage Month
Most months in our calendar year are dedicated to heritage recognitions at a national scale. With February being Black History and Heritage Month, we felt it to be a natural direction for our first journey along the Heritage Trail.
First, we selected three cookbooks from innovative chefs with a mission to preserve traditional Southern, Soul and Creole recipes. (You can find the list below.) Each MyForest employee received the book of their choice and is encouraged to use it! We plan to include at least one plant-based selection every month.
This month’s local “Lunch on us” is aligned with a Soul-Food restaurant. To include remote employees, we’ve sent a special spice blend, developed by a prominent Black chef.
During our weekly team meetings, we’ve dedicated time to learning, sharing and exploring this chosen heritage together. This includes a focus on plant-based foods specific to the culture or group in focus. Beyond our monthly theme, all employees are encouraged to bring their family recipes and traditions to our virtual table.
Sharing our values from the inside out
As the MyForest team builds these new bridges, we’re excited to share the milestones with you. We’re a brand with a big set of values, and we’re hopeful that our Heritage Trail can offer some sweet insight into who we are, what we stand for, and how we aim to grow.
Interested in following our heritage trail? Keep track on instagram and via our newsletter. Cheers!
What’s cooking in February:
Edna Lewis, In Pursuit of Flavor
Traditional and seasonal southern recipes from “The First Lady of Southern Cooking.” Edna puts an emphasis on wild and farm-fresh produce, developing menus to suit the seasons. (You’ll even find a few wild mushroom dishes in there!)
Matthew Raiford, Bress ‘n’ Nyam
Gullah Geechee Recipes from a 6th generation farmer. Matthew inherited his family’s plantation and put his heart and soul into its preservation, cooking up Creole recipes that trace deep into the roots of his family tree.
Bryant Terry, Vegan Soul Kitchen
Fresh, healthy & creative African American cuisine. Bryant is a renowned Black chef who puts a vegan twist on classic Soul Food. As a bonus: Every recipe is accompanied by a carefully selected soundtrack to add a bit of groove to your chopping and mixing.