“They’re doing it right, the mushrooms are always consistent, and the flavor is just killer. The quality is so high that we get to utilize all parts of the mushroom. We make mushroom oil and stocks, taking advantage of everything they give us.”
By Phil Dmochowski
Feb 27, 2017
Our approach to the farm takes us through one of Philadelphia’s most blighted areas. Driving down Front Street, we pass over “El Campamento,” a homeless enclave regarded by the DEA as the East Coast’s largest heroin market. While most locals are quick to avoid the area, this stretch is part of Tyler’s regular commute. Where I see serial neglect, he finds possibility for renewal. To succeed in this business, he tells me you have to “think like a mushroom.” It’s a mantra that makes his choice of location feel apt: In nature, fungi have an unparalleled ability to manage decay and restore healthy, fertile environments at the molecular level.
The Mycopolitan operation remains just out of sight, even when you’re standing right on top of it. Tyler parks his truck at the terminus of a dead-end street and leads me into a massive brick warehouse. We descend some stairs and cross the threshold of an old factory door into the farm’s carefully controlled microclimate.