Support for this program was provided by Veganuary.

And this is vegan?

Exactly.

Today, on Average Joe Goes Vegan Im getting my mind blown by mushrooms.

(explosion) From comfort food in Texas, -- Southern fried oyster mushrooms.

--So this is not what I imagine when I think of mushrooms To the biggest mushroom farm West of the Mississippi.

It's like a little sauna.

And then to Colorado, where Ill be eating steak, made out of mycelium!

Will these ‘shrooms pass the taste test?

(suspenseful music) when I think vegan, I think you don't enjoy it right here.

My name is Charlie Agar.

And when Im not out saving the bees, Ow!

Oh!

Ouch!

I love me some great food.

(laughing) After a little health scare, I needed to change my diet.

All right.

Cool.

So now I'm on a mission to find the best plant based food this world has to offer.

Killer.

Epic.

This is average Joe goes vegan.

When I think of the wor mushroom, I think of a plumber breaking through the blocks to save the princess.

But for those who are a fan of umami flavor, mushrooms are a meaty Paradise.

And I'm here at a food truck named Community Vegan to feed my soul.

Hey, Marlon.

--Charlie!

What's good?

Brother?

--How you doing?

Good.

What do you think about the food truck, man?

I like it, brother amazing.

love the paint job.

With colorful with it, brother.

My name is Marlin Rison, and I am co-owner and chef of Community Vegan, located here in lovely East Austin.

we're known for our southern fried oyster mushrooms Everything that we do is about the seasoning, period.

Everything is about seasononing -- in life, Everything is about seasoning.

If you got no seasoning, you got no life.

Are you hungry?

I'm a little hungry.

--You ever had shrooms before?

--A few times, I mean, few.

I went to college... I think we might be on different pages.

I'm not talking about those shrooms, okay?

I'm talking about, like, oyster mushrooms.

You ever had those before?

--No.

--Now you've had fried chicken, obviously, right?

--I love fried.

Okay, if you love fried chicken, I promise you, you're going to love these oyster mushrooms we got.

Come up in here.

All right.

So here's what we're going to do with Charlie.

We're going to put Charlie on how dope mushrooms are and specifically, I got the oyster mushrooms.

how the oysters taste, how you put them together.

how when you break that thing apart, it looks like chicken.

It tastes like chicken.

I promise you, when Charlie gets done eating this food, he'll never remember what he used to eat, Tastes too good.

--All right.

Were going to make some fried oyster mushrooms.

You're ready.

All right, check it out.

So we're going to start off with our dry batter.

So we got our corn starch, do you know the reason that we use corn starch?

--Corn starch like thickens it?

Yeah.

So you're talking about gravy things of that nature.

Absolutely it does.

But what it does as far as frying goes, it helps make it crispy.

Got our cayenne pepper.

Got our regular pepper.

Got our garlic salt.

We got our Cajun seasoning.

Got my onion powder.

Got my garlic powder.

Got my paprika.

Then I've got a little special concoctio here of some different things.

Oh.

Got a little kick.

Yeah.

It got me, did you get you a little bit?

--A little bit, yeah, I got me a little bit.

I need some, like, swim goggles.

With all of that off in there, The main ingredient is the love, brother.

And we good to go, dry batter made.

Now let's get together our wet batter.

All right.

Here we go, Charlie.

Were going to get this wet batter going, brother.

Our coconut milk.

You a big fan of milk?

You know, I don't drink, cow's milk so much.

Okay But I do love cheese, that why - Okay.

So cheese is, cheese is your issue, too.

Cheese is mine.

And then we have pickle juice.

--Pickle Juice?!

eah I know for some people that's kind of weird.

It gives that buttermilk, type of texture, see, the coloration changing up a little bit?

Actually starts to look like buttermilk.

--Yeah!

All right, Charlie, we're about to get these mushrooms.

Oh, look at those shrooms.

--As a kid, when I thought of mushrooms, all I thought of were the shrooms that were off in the pastures next to cow patties, Or it's what weird people put on pizza.

Exactly, exactly!

Yeah, yeah, texture wise, They have that same feel that you'll find in a lot of meat products.

The only thing is you're dealing with mycelium I'm going to go ahead and get this thing started, break this down.

There we go.

So we'll have a few little pieces man.

So we're going to start throw it off in our wet mixture first.

after that and we'll go ahead and run it over here in our dry concoction.

and knock this off a little bit.

The same wa your mom would have that fried chicken fbefore she through it off in that grease, brother.

Next step.

Get this thing.

Fry it up.

All right.

Arop them off, and they're going to spread out.

I got good vegan food for you, brother.

I ain't playing with you!

Carbo loading.

--There we go.

--Carbo loading.

Nothing wrong with carbs, man.

t-When think vegan, I think, you know, celery sticks.

Yeah.

I used to think the same thing.

I used to weigh, man.

I'd say about 130 to 140 pounds more than I do now, but I was.

I was close to 400 pounds at one point.

I knew better.

I knew it started with what I put on my plate.

I think it was divine intervention.

My health went through the roof whenever I made that transition.

Before that, I was dealing with high blood pressure.

I was dealing with acid reflux.

I grew up with upper respiratory issues.

I was dealing with stuff all the time.

Come to find out, the majority of the issues that I had were food based.

Once I cut this stuff out, literally within 30 days, things changed for me.

I ran a marathon for the first time, But yo, don't trip, I eat comfort food.

You know what I'm saying?

Fried oyster mushrooms.

--Don't know if I want to look at it or just eat it.

I know you want to eat it.

I know you want it.

This will taste good too, wait to taste this bad boy.

Are there any special fries that you typically eat?

Man?

I never met a fry I didn't like.

We got our seasoned waffle fries.

And we got our fried avocado bites.

And this is vegan?

Exactly.

100% vegan.

--You're an artist.

Yeah.

Enjoy brother.

Its all you now.

What do you think of brother?

I'm not thinking.

I'm feeling.

--There you go.

It's in your soul.

--That is an experience.

Thank you --There's just a lot of layers going on with this.

Avocado, a little taste of Texas.

There you go, you already know.

You dip that joint in there.

It's a fried avocado.

Brother.

Smooth.

Yeah.

Sweet.

Yeah.

The ranch sets it off just right.

What did you think about the texture?

So this has a mouthfeel and a texture of just like fried chicken.

--Yeah.

--It's savory.

--Yeah.

--A lot of spices in there.

A lot of flavor, a lot of seasoning.

And then that crunch.

So this is not what I think about when I think of mushrooms.

When I think mushrooms I think of like, you know, soggy a little chunks of mushrooms.

--Yeah.

Well, you know, here's the thing.

Here's what I tell you dude, whenever I used think about mushrooms.

Mushrooms aren't fun.

But when I learned how to freak them and get crazy with the mushrooms.

Mushrooms are super fun, brother.

Its the main course.

Just meaty.

This is the main course Meaty baby.

Tastes like chicken.

Wow.

This is comfort food.

I wouldn't miss a thing all right.

I'm a believer.

That's what's up.

So when I think plant based vegetarian, I don't think about something like this.

I think carrot sticks I think suffering.

And this is not suffering.

I could live on this, totall breaks my expectation of what, vegan food would be like, it's comfort food.

It's food you crave.

All day.

Every day.

When I think vegan, I think you don't enjoy it... right here.

And what makes the food even better is Marlons take on life.

I never knew this was going to happen.

I would have -- if you had told this, I would have said, you crazy --You miss me ever., man?

You know what I'll say?

There's nothing out there at this stage that you can't replace meat with, using some type of plant based option.

And it's not just fitness you're talking about Everything.

The heart, the soul.

Absolutely, the heart.

The soul.

We'll go to a funeral where we're mourning the death of someone or something.

And there'll be this long table of death.

I mean, yo, we just got through crying about how are we going to miss uncle such and such.

The things that led him to that.

We're about to go consume some of that.

I mean, we're smarter than that!

I thought you were swearing when you said shiitaki.

A little bit like that, but shiitaki is the -- How cool was that?

I love the community vegan vibe.

Marlin is a wizard with mushrooms that just totally changed my perspective.

So my stomach is satisfied.

But my brain needs more food.

I want to learn more about these mushrooms and where they come from.

Good morning.

Tony, how are you?

Good to meet you, man.

Nice to meet you.

Yeah.

Welcome to the farm.

--Little cool this morning.

But this stuff gets heated up right?

It gets warm?

Yeah, making mushrooms starts with compost.

piles behind me are upwards of 180 degrees on the inside.

That is awesome.

So there's a complete biological process that's happening as we're moving through the 26 days, approximately that we make this compost.

Taking the finest Texas wheat straw, mixing it with some of the finest chicken manure which creates heat.

That's the secret sauce.

The secret sauce.

Right?

--Okay.

So it takes about 250 people.

from making the compost, pasteurization to spawning, to growing, to harvesting, to packaging to distribution, to the truck driver that delivers it.

It's all happening here at the farm.

You're about ready to witness mushroom growing?

I love it, so it has kind of a scent to it.

I'll be honest.

Some could describe it as a little stinky.

A little stinky out here.

Smells like money.

Like they say in the cattle business.

And you're going to walk me through this.

We're going through this process --Definitely.

70% of the entire composting recipe is based around wheat.

And that's byproduct, someone's grown wheat.

And they've taken the grain off of it.

We're looking to try to grade the straw.

We take moisture samples, we judge the structure, the quality... youre not feeding your donkey.

No no no, I mean you could.

You would have a very expensive donkey.

So what you're seeing right here today is the unveiling.

After wheat straw, the next ingredient in compost, is chicken manure.

We really, really want the best chicken manure.

Everything you see here ends up in a lab.

We study it, yeah --Its not just chicken (clucking This is effectively baking on a large scale.

At the end of the 26 day baking cycle they have 1.6 milliion pounds of composte but it begins kind of like Frankenstein.

Our process here is going to be biologically bringing it back.

We're recycling.

We're recycling.

This is brewer's grain from, a brewery in Houston.

Smells like a Delta Phi fraternity in, Union College in Schenectady, New York in 1978.

Smells like a fraternity basement.

Yeah, this ingredient helps it to?

It creates moisture, decomposition, and nutrients.

The next part of their secret sauce is from the cotton industr Cotton seed bur, smells fresh, right?

Like your laundry.

Almost.

So what we have right here is about 24 day old compost.

we broke the bales, we watered the bales, we mixed it all up.

You can feel as you reach inside.

You feel heat.

Oh, wow.

Look at that.

Yeah.

It's like a little sauna.

You know, we're smelling it.

We're trying to understand.

You don't eat it???

--No, no, do not eat this.

And wash your hands when we're done!

Yes, sir.

By squeezing the compost we're looking to see how well of a job did we get the moisture through the compost, to make it soft and break down?

Were kind of started at the beginning.

Now seeing the final result.

--Yep.

And in the middle here is kind o the the baking process.

This floor is aerated And we're trying to control consistent heat because in the middle of that pile is about 170 to 180 degrees.

You don't want to be 200 here and 60 over there.

Right.

And this is just like a big air hockey arena.

Yes.

That's wild.

Who came up with all this?

This style of farming.

This is a Dutch farm.

--Okay.

So this compost has been also fully, matured.

And you can quickly see the type of heat.

Wow.

Look at that.

You handed me a steaming pile.

Thank you.

I gave you a nice steaming pile.

Do you ever do, any mulch diving?

--Not on purpose.

--Not on purpose.

You know, there's a lot of activity in the byproducts of a mushroom farm we have people that are interested in bottling this mushroom “tea”.

This is spent compost.

This is the stuff that gardeners buy.

So what are these?

These are the pasteurization chambers.

How do you heat it?

Is it just steam.

Steam pipes, boilers and steam boilers.

And steam.

Yep, temperature rises up int pasteurization, the kill line.

Come back down slowly.

Lets check out the inside of the farm.

At this phase we are basically entering a food safe zone.

So we wear PPE to proceed into t he sterile growing areas.

This is, not a small operation.

I feel like Charlie and the Chocolate Factory.

Each room has 4000 square feet of growing room.

And there are some 90 rooms in this facillity.

The way we like the farm to run is like a duck on water.

No one knows we're moving fast, but everybody below is working real hard, we're a compost business with a mushroom problem.

That's awesome.

Were ready to spawn.

This is kind of the belly of the beast.

Not a lot of shoveling going on.

These are the rooms emptied.

So we finished harvesting them, complete sanitation, steamed the entire room, come on.

This way.

--All right.

This is the pasteurized compost, okay.

Spawn and supplement that's going in here.

So they just finished.

So they're actually going to drive down to the next room.

Okay.

Farming is farming, so nothing ever goes to plan.

Oh, there we go.

And so they don't need to be in light right now.

They grow in the dark.

Yeah.

They're not photosynthetic.

They'll grow in light.

--Right.

They don't need it.

Pretty wild man.

Highly mechanized operation.

That's one way to fill your raised bed garden.

But you can see the attention to detail.

If this was poorly done you'd have poor execution on the backside, right?

And you can see in this compost.

Now the spawn and the spawn.

--Right.

It's all been mixed in.

After spawning, it takes about two weeks for the mycelium to work its magic.

So all that beautiful compost we've made out on the wharf has come into the rooms.

It's been spawned and gone through about two weeks of maturity The casing layer on top has been added also and it helps feed the mushrooms.

And this top layer is about two knuckles deep.

And what's in there is mostly peat moss from the Canadian bogs mixed with some other agricultural ingredients.

Is this a sensor?

--Yep.

All of these rooms are connected to the mothership, which is a growing and growing central office.

Every room has a computer, which I'll show you outside.

There's, different mechanisms in here for monitoring the environmental features.

--You pump air in here?

Yeah.

you're collecting data and you're crunching data.

How soon before A.I.

starts doing this for you?

Theres a massive difference from room to room.

Even after a few short weeks of growth.

a mushroom is going to double in size every eight hours.

So now that this room is pinned and we're starting to grow- --You said “pinned”, what is tha “Pinned”, the mushroom pins are coming through.

Okay.

How big before you harvest.

About 35mm.

How many pounds do you get a month?

This farm grows between 1.3 and 1.6 million pounds of finished goods a month.

So thats a lot of mushrooms.

--Its a lot of mushrooms.

Yeah.

Are you the top dog in Texas?

We are the largest independently owned mushroom farm west of the Mississippi.

Let's see if we can get you to pick a couple.

Oh, I'd love to.

This is a button mushroom or an aggregarious, in Latin.

Aggregarious mushroom, okay.

If you were going to work for me, You know, I'd be looking for you to pick about 100 lbs/hour.

--Wow.

So ten of these boxes.

An hour?

An hour.

Wow.

Okay.

Okay.

don't screw it up.

Kind of grab one lightly and give it a twist and pull out.

And then we're going to cut the stem like this.

Paring knife?

Exactly.

Yeah.

You just cut your first mushroom.

Ooh.

That's a beauty.

You know, when you're harvesting 100 pounds an hour, it's also pretty fairly lucrative.

Do you get paid, by the pound?

By the pound, nice.

Tell me about your business, are yall expanding?

We'll venture on over to the brown side of the farm where you'll see the expansion that was put in in 2020.

This is the C-side of the farm.

This was an expansion done in 2020.

Bigger rooms, newer technology.

--Okay.

This computer here is telling us everything that's going on inside the room.

This is a big farm.

Come on in.

This is a brown room.

Brown's grow differently than whites.

Brown and portabella.

That's more fancy mushrooms, right?

The original veggie burger.

Right.

You know, like before there were meat substitutes.

Most of the veggie burgers were just a portabella.

Do you ever have major catastrophes?

Oh, it's a farm.

Everything's interconnected.

There's not a single part of the process of growing mushrooms that's more important than the one before it.

As just your average Joe consumer.

I, pull it off the shelf and you don't, you don't think twice like, oh, that's, we just have mushrooms all the time.

I'll never look at mushrooms the same again.

And even on pizza.

Ill have mushrooms on that pizza and it's like seeing who's behind the green curtain.

Youre “Oz”.

(laughing) Nobody comes here to do this kind of work every day to screw it up.

You know, a lot of the country has made important decisions recently over a dinner table, you know, and we had a piece of it.

All of this growing and picking means that there's a massive amount of mushrooms needing to be packed and shipped, which kitchen pride does on site.

And, you know, you see in there mushrooms, kind of coming down the pipeline, those are all going into the cooler for vacuum sealing after they get down off that conevor belt they go cold.

So all of this product has been picked and we'll go into packing here shortly.

and shipped out the other side of the building.

And in this process, this is the last line where we do food safet checks, quality checks, sizing checks.

You know, people eat with their eyes.

We want to make sure that our product looks good.

Not only tastes good.

--Size matters?

Size matters.

You know, when you go to that restaurant, you have a stuffed mushroom.

And every time it's the exact same size, that's what we're shooting to do.

Very cool.

Literally Cool Brrr!

Its incredible to see what it takes to produce all this fungi.

Oh, man, that was great.

Thank you so much, man.

We're so happy to have you.

What a tour You earned these, baby ‘bellas Look at that.

Ill gobble em right up right now.

It's our pleasure to have you.

Thanks, man.

Safe travels.

Take care.

Oh, man.

Mind blown.

That was just incredible.

To get to see how this happens.

Not a simple process.

We go in the grocery store we grab stuff off the shelves, we don't really think about It's just there for the taking.

And while we might live in a s ociety based on consumption its cool to see that there are still those whose passion is production.

Its a treat to see mushrooms popping up above ground but Im heading a mile above see level to see what happens below ground.

The last person I expected to find in Bouldre, Colorado was a pickup driving, boot wearing, John Wayne type of dude.

Hey, Phil.

--Howdy.

Charlie Agar.

Good to meet you, Phil Graves.

Meati Foods.

Thanks so much for coming to Boulder.

Thanks for having me, man, I appreciate it.

I have so many questions about Meati, about all the stuff you all do with mycelium and mushrooms-- Hold the questions.

We've got a lot to cover.

And I want to take you to a really special place where it all started.

--All right, man.

When you think about the future of food, we can't keep doing what we're doing.

We're losing topsoil at alarming rates.

Most of the land in this country is used to grow corn and cereal grains for ruminants.

Nature did not design cow to eat corn and cereal grains.

Our founders, Tyler Huggins and Justin Whiteley.

Were trying to find something directly from nature that could help feed humanity in the future.

So they looked at a variety of different organisms, landed on mycelium.

So when I think, like mycelium and fungi, I think mushroom.

I think like that button mushroom you get on your pizza.

Underneath the soil you have mycelium.

That's the root like structure of fungi.

People associate mushrooms typically with fungi.

But the strain that we use, it actually lives exclusively below ground add a little bit of science to it and through the fermentation process, it can go from a teaspoon of mycelium and convert that in three and a half days time to the protein equivalent of 300 cows.

Relative to traditional steak, 73% less water and 89% fewer greenhouse gas emissions.

So, you don't look like a vegan guy.

Don't don't take that the wrong way.

But I mean I saw your truck.

You look like a Texas farm boy.

Not very vegan at all, no in full transparency, I'm not.

I eat meat that's responsibly raised myself.

I grew up in Texas.

Im a proud Texas Aggie.

Gig ‘em.

One of the main reasons I joined Meati Foods is because we hav a very simple ingredient deck.

I was a vegan for a month.

Had a great veganuary with my wife.

And so the fact that meaty is 99% mycelium, a little bit of salt and some rocky mountain water, very compelling.

and it tastes great.

So this is where it comes from?

You got it.

Yeah.

It's straight from the dirt.

--That's right.

So our mycelium is one of the first things that pops back after a forest fire.

And it regenerates the soil.

It's what builds healthy soil.

And also Earth's perfect food.

It has been under our feet the whole time.

Right under our feet the whole time.

That's right.

One of the things that is wild to think about.

You're a bee -guy, obviously and think about where humanity would be without bees pollinating keeping the, agricultural system afloat.

Mycelium is the same way.

If we didn't have mycelium under our feet.

If we don't have healthy soil.

Everything collapses.

Where do you grow mycelium?

You grow it on a farm, in a lab, in a?

We grow it at a ranch in the Denver area.

So we affectionately call it a ranch.

Basically, we've taken a strain of mycelium, N Crassa straight from nature.

And then through an innovative fermentation process, just like making beer or kombucha.

We use vessels that scale up over time.

And ultimately, we have 12x 25,000 liter vessels in the Denver, Colorado area that produce our mycelium.

I got a handful of mushrooms right here.

That's pretty neat.

So we're going to get steak out of the dirt.

Is that right?

We are.

And I promise, Charlie, it's not going to taste like dirt.

Proof is in the pudding.

Where do we get some of this stuff?

All right, let's go to one of our favorite places.

That serves Meati in this area called, Edgewater Beer Garden.

I'm getting hungry.

All right.

Rock and roll.

Lets grub on.

--All right.

Y'all arent a vegan restaurant.

You have a little bit of everything.

What's your number one seller?

Charlie and Phil are going to be whipping up our vegan taco.

It's a fan favorite, for sure.

They're also going to be whipping up our winter salad Then we're going to wrap the day up with some vegan ice cream.

honestly one of my favorites.

All right, guys, let's roll up our sleeves and get back there to Julian.

Let's do it.

You're our chef for the day?

--I am.

You ready to do some cooking?

Let's do it.

All right, man, we're in your hands.

So were going to be making our vegan taco today.

That's the Meati steak.

--That cutlet has seven grams of fiber, which is something you don't get in traditional steak.

For somebody like me that sounds like a good option.

--Right.

How do you like working with this stuff?

I love it, its a nice option for our young clientele we have out here.

--Hipsters?

Oh um uh -- Or, but anybody really.

Ill cut into it, it does look exactly how a steak would be.

Without the, you know water.

--Yeah, yeah without the blood.

--We've had a lot of Vegan and vegetarian customers actually circle back to the chefs.

Are you sure this is not steak or chicken?

Right?

Did you do the hot switch?

--Into the deep fryer.

All right, I approve this message.

I'm a deep fryer guy.

Bring it.

Then we'll need to get our tortillas.

Tortillas.

Okay.

Are you a tyrant.

Are you like cracking the whip?

--I like to have fun.

I worked in the restaurant business for a little while.

I think I have a little PTSD from my, restaurant service years.

Did you get a lot of frying pans thrown at you?

Pretty much.

We're getting closer to my favorite part.

Eating.

Wow.

There we go.

All is.

Why don't you give that a try?

All right.

Here we go.

I dig it You know, I'm a carne asada guy.

I'm a meat guy.

But I could live on that.

As a Native Texan, I approve this message.

That's awesome.

Yeah.

Why don't you help me out?

You do one & Ill do the next one?

All right.

Cool.

--Jalapeño mango salsa.

We've got our avocado salsa., --Made in house?

--Yessir.

--I love it.

And then it's mild flavor.

But we throw some pickled serranos on it.

All right, all right.

Oh rock and roll here.

Meat down first.

--Meat down first.

A little mango salsa, lots of flavors going What does this job pay?

It pays decently well, If youre good.

--Good.

All right.

(laughing) Not too spicy.

--There you go.

I don't know, yours looks a little better than mine.

I would take this one.

Now we get to eat it.

Go for it.

Let's do it.

All right, All right.

Cheers.

Cheers, man.

Oh, that has a little kick to it.

Yeah.

Humans have been making products through the fermentation process for centuries.

And it results in a great beer, a great kombucha, or a great mycelium steak or cutlet.

A lot of people think about, a meat alternative.

They think it's been highly processed.

Yeah.

My rule of thumb is look at the ingredients, and if there's a long list of things I can't pronounce, or they seem like garbage ingredients, I put it right back on the shelf.

And for me to work at Meati, I wanted to have clean, simple, pure ingredients, things that you can pronounce.

And mycelium, candidly, it took me a little bit of time to figure out how to pronounce the right way and learn about it, but the fact that it's a food in nature is super cool.

All this is fine and dandy.

But what I know is the customer is king.

So what does the Average Joe think about mushroom steak?

I've never had it before.

crunchy and flavorful.

I really like it.

I'm a meat eater.

food's excellent.

Which I didn't expect.

(laughs) I actually really enjoy the Meati here.

crunchy, very flavorful.

I would say I'm maybe a flexitarian.

I try to get plant based options in there, As a meat eater, I couldn't tell it wasn't meat.

The taste, the texture, it's all there.

Yeah, I'm a meat eater.

Lets see, we got some carne asada tacos here, I think it's fantastic.

I'm not a vegetarian.

I came with a vegetarian friend once and she convinced me to try the vegan taco, and I was like, oh, this is really good.

I didn't even realize that it wasn't actually meat, Tastes like a carne asada taco.

Love it.

Falling apart and everything That'll do the trick It's funny.

When I think of vegan food, I think of, kind of quirky alternative types of lifestyle.

How many people go to their doctor & the doctor says, what?

Eat less red meat, right.

The message is you're going to be missing out.

Here.

This is an option where, you would not be missing out.

Is this the closest alternative protein you've had to traditional steak?

I've not had anything that compares.

I guess the best compliment I can give you as a meat eater, is if I didn't know this wasn't meat, I wouldn't know.

S--o we have vegan ice cream here.

I guess it's made from coconut milk.

I had no idea you could milk a coconut.

Little bit ice cream.

Perfect way to end any meal.

Holy smokes, y'all.

This is not your grandma's rabbit food.

I'm talking about mushrooms.

I've been through this whole process from compost to shrooms to a gourmet food truck.

Now to juicy steaks, all made out of mushrooms.

Total game changer.

Good for the environment.

Good for my body and good for my belly.

Tastes good.

This Average Joe is going vegan.

Support for this program was provided by Veganuary.