WE’RE FEEDING THE FUTURE!

Farm-grown mycelium is the next big thing, and it’s here to stay! A whole new food category that’s so tasty, nutritious, and planet-friendly, it’ll keep every kind of eater craving for more. We’re here to serve up a future where every bite is as good for you as it is for the planet.

MEET

OUR TEAM

  • Headshot of Eben Bayer, Co-Founder of MyForest Foods

    EBEN BAYER

    Co-Founder

    Farm kid, RPI graduate, mycelium engineer, designer, pioneer and protector of Spaceship Earth.

  • Headshot of Jef Mundt, Chief Technology Officer at MyForest Foods

    JEFF MUNDT

    Chief Technology Officer

    Trend-spotting tech expert & pipeline innovator. Nutritional chemistry practitioner with a focus on sustainable, scalable, profitable business.

  • Headshot of Deb Battista, Chief Customer Officer at MyForest Foods

    DEB BATTISTA

    Chief Customer Officer

    Data-driven strategist & creative collaborator with a passion for problem solving. Leverages experience, analytics, and resourcefulness to accelerate brand growth and strength.

  • Headshot of Sarah-Marie Cole, Chief Marketing Officer at MyForest Foods

    SARAH-MARIE COLE

    Chief Marketing Officer

    Creative visionary & experiential builder of legendary brands. Believer in building transparency and trust through the power of story.

  • Headshot of Carolyn Fedign, Head of People and Culture at MyForest Foods

    CAROLYN FEDIGAN

    Head of People & Culture

    Empowering & Compassionate. Creator of world-class employee experiences and culture with enthusiasm, purpose, and fun!

  • Headshot of Adam Heinze, Director of Operations at myForest Foods

    ADAM HEINZE

    Director of Operations

    Farmer, fixer, mover. Helps to make more of a good thing. Solves food problems one bite at a time.


OUR BOARD OF DIRECTORS

MEET


What are you waiting for?

If you’re inspired by the potential of mycelium and the promise of a well-fed future, why not join us! Our team is always seeking passionate problem-solvers and forward-thinking foodies.