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Hands gathering cooked MyBacon, bread, and vegetables around a shared tableMyBacon, made for the table

Our purpose · MyForest Foods

GOOD FOOD CAN GROW DIFFERENTLY.

We grow oyster mushroom mycelium as whole sheets and turn it into food that sizzles, crisps, and brings more people to the table.

Find MyBacon See how we grow
  1. 01Grow a whole sheet
  2. 02Slice and cure
  3. 03Cook it crisp
A hand adds MyBacon to colorful tacos at the table

AT THE TABLE

FOOD IS JOY.

A good meal makes room for everyone. We make MyBacon for vegetarians, meat eaters, and anyone who wants a crisp, savory strip in the pan.

See what’s cooking

The crop

Nature builds the texture.

Mycelium forms the fine, interwoven fibers that give our whole-cut food its bite.

A worker lifts an intact sheet of oyster mushroom mycelium during harvest
Whole-sheet harvest · MyForest Foods process archive
An intact, pale sheet of oyster mushroom mycelium showing its layered fibers
Oyster mushroom mycelium before it becomes food.

Our current supply grows at a partner mushroom farm in Pennsylvania. We harvest the mycelium in whole sheets, then slice and cure it in New York for MyBacon.

Follow the process

OUR ROOTS

FROM A VERMONT FARM TO A NEW CROP.

  1. Eben grew up making maple syrup and raising cows and pigs with his family in Vermont. Food and farming were part of daily life.

  2. At RPI, Eben Bayer met Gavin McIntyre. They founded Ecovative in 2007 and grew mycelium into useful materials.

  3. The team brought that work to food. The first MyBacon packs reached stores in Albany in November 2020.

Meet the people behind the food
MyForest Foods founder Eben Bayer Watch the film

Watch Eben explain why mycelium became food.

Eben Bayer's father cooking MyBacon in a skillet on the family farm's wood stove
MyBacon meets the family wood stove · Vermont

Why we make it

THE FOOD HAD TO EARN ITS PLACE IN THE PAN.

Bacon was our first test because its texture and flavor matter. Mycelium gives us a crop that grows that structure intact, and a way to make familiar food from it.

TASTEMyBacon sizzles and crisps in a skillet.
CROPThe food starts as a whole sheet of oyster mushroom mycelium.
CHOICEA familiar bacon experience made without pork.
Meet MyBacon

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