At Mycopolitan, we use sustainable methods to grow specialty mushrooms for restaurants, school cafeterias and home kitchens in the Delaware Valley. We assist fledgling mushroom Growers and teach the next generation of scientists and nature-lovers how to work with fungi. Our substrate originates from local saw and flour mills and, after it yields mushrooms, returns to the land as soil.
Mushrooms are a staple of Pennsylvania Agriculture. Mycopolitan is Philadelphia's mushroom farm.
The first mushroom farms in Europe and america were housed in caves warehouse basements, throughout much of the year, maintain a similar temperature environment. With careful attention to airflow and cleanliness, we've transformed Common Market's basement into a fully functioning mushroom farm, from Hyphae to harvest. Mushrooms are back underground!
We began building our farm in March 2014. 13 metal and 14 wooden shelves, a lab, a sterilizer, two hoop houses, Humidification and ventilation systems, and packaging station had to be built with limited funds. Keeping things under budget was a challenge but has granted us the flexibility to adapt and improve as we grow.
A mushroom's needs are simple: air, light, water, moderately cool temperatures, humid microclimate, and cleanliness are the essentials. ADd daily attention to the crop, and the mycelium provides generously in turn. Each day we try to learn something new from the fungi on our farm or in nature, and our respect for the world of fungi increases. This knowledge informs and transforms the farm.
the model we've proven on our farm IS WORKABLE IN ANY CITY WHERE INDUSTRIAL SPACES AWAIT RENEWAL. THE CLOSER FARMS ARE TO URBAN CENTERS, THE MORE FOOD SECURE OUR CITIES BECOME.