Canada: A Montreal Urban Farmer on His Secret Ingredient (mushrooms) to Fine Dining and the Future of Agriculture
Mushrooms are delicate and fragile. Store-bought mushrooms usually come from a gigantic farm.
By Michael Kaminer
Penta
July 1, 2024
Excerpt:
For chefs at some of Montreal’s most acclaimed restaurants, Full Pin has been a secret weapon. The 4-year-old company, launched by two former tech workers, harvests nearly 700 pounds of gourmet mushrooms every week?not from a farm, but an industrial space in Montreal’s east end.
Eateries including the award-winning Montreal Plaza, hip Buvette Beaubien, Bar L’Ideal, and Mui Mui often name-check Full Pin’s gourmet mushrooms on their menus. Poutine, the iconic Quebec dish of French fries and cheese curds, comes embellished with Full Pin fungi at local hotspot Avant-Garde Artisans Brasseurs. And Full Pin products even had a star turn on an episode of cooking show MasterChef Canada.
But Full Pin won’t sell to just anyone.
“All of our customers are within a 10-kilometer (6.2-mile) radius of our facility,” co-founder Vathana Len says from Full Pin’s 2,700-square-foot warehouse “farm” in the Hochelaga-Maisonneuve neighborhood. “We prioritize short circuits and direct contact with chefs and customers.”
Read the complete article here.
Source: https://cityfarmer.info/canada-a-montreal-urban-farmer-on-his-secret-ingredient-mushrooms-to-fine-dining-and-the-future-of-agriculture/
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