How an Indoor Urban Farm Grows Rare Mushrooms for NYC Restaurants | Eater
"This Brooklyn-based urban macrofarm specializes in creating controlled environments—with strategic temperature, humidity, and lighting changes—to cultivate rare and unique mushrooms such as lion’s mane, pink oysters, and royal trumpets, and also operates mini farms inside buildings across the city. The operation emphasizes ecological sustainability (growing from waste streams), sustainable packaging, and a local supply chain that serves many of New York City’s top restaurants and grocers. Leadership frames mushrooms as a scalable, environmentally friendly protein alternative and aims to normalize mushroom-forward cooking—"the center of the plate"—so people might choose mushrooms over hamburgers or steaks as the company expands its model to additional cities." - Terri Ciccone
