Mycopolitan began in October 2014 using sustainable methods to produce Trumpet, Nameko, Pom Pom, Pioppino, and Shiitake mushrooms in a North Philly warehouse basement that runs entirely on renewable energy. Our customers include many of Philadelphia’s top restaurants, Penn dining halls, local CSA members, and now Saul High School students thanks to a grant through the National Farm to School Network. We assist fledgling environmentalists and farmers with expertise and materials and strive to teach the next generation of scientists and nature lovers how to work and play with Fungi. Mycopolitan’s farmers challenge themselves to expand the way we collectively think about food, medicine, community and ecology through the ever-inspiring lens of mycology. Mushrooms are a staple of Pennsylvania agriculture, and Mycopolitan is Philly’s mushroom farm.