To describe mushrooms as farmer-entrepreneur Brian Thomas’ passion is something of an understatement. An ‘all-consuming obsession’ would be more like it. “Mushrooms are the food of the future,” he says.
In the space of little more than a year, the apparently tireless Thomas, a regular vendor at the White Rock Farmers Market, has taken his Aldergrove indoor mushroom farm operation, MYCA Farms Ltd., from start-up to the status of an emergent player in the Lower Mainland.
And the best is yet to come, the single father of three boys avers. “If I can take just 10 percent of the imported mushroom market, I’ll be very, very happy,” he said. Any mushroom-fancier worth their salt will tell you at a glance that MYCA’s product, brought to market after an eight-month growing span, are far from your average supermarket varieties.
The ultra-colorful, photogenic fungi – virtually an art form in appearance alone – are definitely ‘gourmet’ mushrooms that are winning raves from chefs at plant-based and mainstream restaurants alike (MYCA is a regular supplier for Vancouver vegan mainstays The MeeT on Main and Chickpea, and just scored a contract with the Cactus Club Café chain, including the South Surrey location.).
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