Wade Fox Koji Presentation: A Fungus For Flavor and Function

Wade owns and operates a maximum nutrient bioavailability food lab named The Fermented Forest. He specializes in koji fermentation and permaculture, but is fluid with most other types of fermentation as well. He has 20 years of foraging experience and 10 years working with koji. Current projects are dry aged truffles for a collaboration with Ousia Labs and solvent / alcohol free extraction process focusing on cordyceps and other adaptogenic/medicinal mushrooms. He is excited to be a part of the NAMA culinary arts committee and to meet as many people as possible from the myco-community.