In the latest episode of the Plant Based On Fire podcast, hosted by Bryan, we had the pleasure of diving deep into the world of sustainable food innovation with Sarah-Marie Cole, the Chief Marketing Officer of My Forest Foods. Sarah Marie’s passion for natural products and her extensive experience in the industry, including her work with brands like MegaFood and Stonyfield Organic, have uniquely positioned her to lead the charge at My Forest Foods.
In this blog, we’ll explore the entrepreneurial journey behind My Forest Foods, the future of fungi-based food, and the innovative approaches that are shaping the plant-based industry.
The Genesis of My Forest Foods: A Vision Rooted in Mycelium
My Forest Foods isn’t just another plant-based food company; it’s a pioneering force in the world of mycelium-based products. The journey began with their parent company, Ecovative, a leader in mycelium technology. Co-founders Eben Bayer and Gavin McIntyre initially explored mycelium as an eco-friendly alternative for packaging and materials. However, their curiosity led them to experiment with edible mushrooms, specifically oyster mushroom mycelium, which eventually gave birth to My Forest Foods.
“Mycelium is a whole new crop,” Sarah Marie explains. “We should educate people about what mycelium is in all of its wonderment—what it can do for food and so many other industries.”
This philosophy is at the heart of My Forest Foods’ mission: to introduce the world to the wonders of mycelium, starting with their flagship product—MyBacon.
Insights You'll Gain from This Episode
The Power of Mycelium: Learn how My Forest Foods is leveraging mycelium’s unique properties to create sustainable, nutritious, and delicious food products.
Strategic Growth: Discover how the company strategically scales its operations to meet growing demand while maintaining product quality.
Consumer Education: Understand the importance of educating consumers about new food sources and the challenges that come with introducing an unfamiliar ingredient to the market.
Marketing in the Plant-Based Industry: Gain insights into the digital and experiential marketing strategies that have helped My Forest Foods carve out a niche in the competitive plant-based market.
Innovation in Food Production: Explore the future possibilities of mycelium-based foods, including the potential for creating alternatives to a wide variety of animal-based products.
The Future of Food: Mycelium on Every Shelf
Sarah Marie envisions a future where mycelium-based foods are as common as traditional animal products in grocery stores.
“Eventually, you're going to be able to go to the mycelium section,”
she says, highlighting the potential of this versatile ingredient to revolutionize the way we think about food. From bacon to potentially even chicken or lobster alternatives, the possibilities are endless.
One of the key challenges My Forest Foods faces is educating consumers about mycelium and overcoming preconceived notions about mushrooms.
“We have to get over the fact that this is a different mushroom experience,”
Sarah Marie notes. The company’s commitment to transparency and consumer education is evident in their marketing strategies, which focus on in-person experiences and partnerships with influencers who genuinely love the product.
A Taste of Success: Scaling for the Future
As My Forest Foods scales up production, they’re not just focused on increasing output; they’re also committed to maintaining the quality and consistency that have made MyBacon a hit with consumers. Their innovative approach includes partnering with traditional mushroom farms to convert them into air mycelium farms, ensuring a sustainable and scalable supply chain.
For entrepreneurs in the plant-based space, Sarah Marie offers this advice:
“Put as much time behind making sure your flavor and texture and taste are perfect. The food has to taste great.”
This focus on quality, combined with a clean label and sustainable practices, is the recipe for success in the rapidly growing plant-based industry.
Sarah Marie Cole and My Forest Foods are at the forefront of a food revolution. By harnessing the power of mycelium, they’re not only creating delicious and sustainable food options but also paving the way for a future where fungi-based foods are a staple in our diets. As the plant-based industry continues to grow, companies like My Forest Foods are proving that innovation, education, and a commitment to quality are the keys to success.
If you’re curious about the future of food and want to learn more about My Forest Foods, check out their website at myforestfoods.com and follow them on Instagram. And don’t forget to ask your local grocery store to stock MyBacon—it might just become your new favorite plant-based product.
🔗 Useful Links:
Instagram: https://www.instagram.com/myforestfoods/
Sarah-Marie Cole LinkedIn: https://www.linkedin.com/in/sarahmariec/
Subscribe to the Plant-Based On Fire podcast on YouTube or your favorite streaming platform today and stay connected with our ongoing exploration of the complex plant-based business world.
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Episode’s Transcript
Please understand that a transcription service provided the transcript below. It undoubtedly contains errors that invariably take place in voice transcriptions.
Bryan (00:00)
Hello everybody and welcome to Plant Based on Fire where we talk about plant based businesses and their inspiring stories to thrive in our industry. I'm your host Bryan and the best way you can support our podcast is to click that subscribe link button down below and you can let us know what you loved about this episode and suggest more awesome guests about just like the one you're about to meet. So joining us today is Sarah Marie Cole.
She is with My Forest Foods and is their CMO. Welcome to the show, Sarah Marie.
Sarah-Marie Cole (00:32)
Thank you, Bryan. I'm so happy to be here and it's so great to get to know you. Thank you for having us and having
Bryan (00:39)
but we appreciate you creating this amazing product that we're about to discuss and talking about other little ways that we can all help change the world. So I'm just curious if you can take us back in time a little bit and talk to us about the previous experiences maybe you've had and how My Forest Foods got started. And what is My Forest Foods for those of the people that are watching that don't know.
Sarah-Marie Cole (01:06)
Great. That's perfect place to start. Me, myself personally, I've got a long career in natural products, working with mega food and Stonyfield Organic and so many more, but just doing wonderful, amazing things, all products that are good for you and good for the planet. And so it was a natural next step to join the team at My Forest Foods in the very early days.
We were at Last Foods back then when I started. So let's go back and give you a little bit of the backstory. Our parent company is Ecovative, which I'm sure many people have heard of. If not, please take a look. They are a fascinating company. Eben Bayer is one of the co -founders who we work closely with on
Bryan (01:45)
Please,
Sarah-Marie Cole (02:04)
on the food side, but Eben and his friend Gavin were in school together and were paired up to work on a senior project that involved mycelium and using it as a material, like an insulation or packaging, as something fully composable, low impact on the environment, and as an opportunity to replace styrofoam. And
got their first investment from their professor and the last 15 years have really become the leaders in all things mycelium. They do packaging, materials, and also leather and foam that are used in the fashion industry. So quite amazing, fascinating, definitely worth a look into everything that they have done. But one day,
Eben, Gavin and the team were kind of thinking like, what, know, there's so much more that we've got to be able to do with mycelium. And they started playing around with growing mycelium from edible mushrooms, which they hadn't done previously. They were using more mushrooms that had, you know, had different traits that made sense to make the materials and packaging and stuff like that. So like, what if we grew oyster mushroom mycelium? What would happen?
Bryan (03:26)
That's right.
Sarah-Marie Cole (03:28)
So they started experimenting. grew these, we grow things in a really unique way. It's patented, it's called air mycelium technology and the roots of the mushrooms, the mycelium grows up into the air instead of down into the substrate. When it does that, all of those little threads of mycelium, the little hyphae fibers kind of fuse together and they make this amazing texture.
Bryan (03:44)
Wow, very cool.
Sarah-Marie Cole (03:57)
And so they experimented with a couple different strains, really landed on oyster mushroom mycelium. And then it was like, okay, like this is delicious. And there's so much we could do with it. So started experimenting. I think there was a chicken prototype. There was, I've heard a rumor that we even tried to make.
a pasta, a dehydrated, like dehydrated, like little bits of it to be, you know, as a gluten -free, dairy -free, soy -free kind of option. But bacon, like it just lent itself perfectly. I mean, bacon's hard to beat. And this, the way the texture and the fibers go together, the way that the mycelium pulls in just simple flavors from salt and sugar.
It just, you know, we're like, well, if we're going to go for it, like, let's go for the Holy Grail and be able to make a product that's whole cut, not full of extruded different ingredients and see what we have. And it's just been a wild, fascinating ride. We are very much a spin -off of EcoVative. We wanted to keep, you know, materials and things separate from food. But we are...
We're very intertwined. work very closely together as two teams doing great things with mycelium and Ecovative has helped us with the farming and everything else that we do. Kind of very much a joint effort in bringing this to life and bringing it to scale.
Bryan (05:38)
It's awesome because I see so many people out there that like they want to figure out that plan to drive forward whatever their vision is. And then you have this amazing vision for where you want to go with it. And then you have this parent company that has been able to help fund you and sort of give you the room to just go and make this a reality and bring it to fruition. So that's such a unique thing in this world that we're in and the vegan.
the vegan empires that are out there. So I wish more people that are successful in this could find these little ways to partner or spin off other ideas so that we could really, in my mind, have more global domination on this, this change that we need to see. So I'm curious, like your role as the CMO side of it, you've already told an amazing story so far. How do you, how do you sort of approach storytelling with MyForrestFoods and, and tie it into that target audience?
Sarah-Marie Cole (06:15)
Yes.
Yeah.
Yeah, fantastic question. is, it's something that we've kind of gone back and forth. you know, do we, you know, how much do we lean into mycelium or do we call it something more simple that people may be more open to? You know, it like, you know, there's other brands that are maybe calling it mushroom root or other things. And we felt really strongly that mycelium and at least the way that we grow
you know, in farms and, you know, it uses a solid state fermentation process, not liquid. I mean, we really were planting substrate basically and growing the roots in much more of a farming way. It's a whole new crop. And I think that mycelium is going to be, you know, and hopefully, like, just like you might go to the chicken section or the pork section and the vegetable section of the grocery store.
eventually you're going to be able to go to the mycelium section. And I've always felt strongly in the storytelling that we should call it what it is. It's oyster mushroom mycelium. And we should educate people about what mycelium is in all of its wonderment, you know, what it can do for food and what it can do for so many other industries that, you know, like what Equivative is doing with leather, foam, packaging.
other industries, supplements and nutraceuticals, it's got a big use there, it's starting to be used in beauty care. So mycelium as an ingredient, as a new crop, is entirely new. And I feel from a storytelling perspective, we should talk about what it is and educate and not kind of hide behind, mycelium might sound like a scary word, but it's actually really, really cool.
We're all standing on some right now, no matter where we are, it's everywhere in the earth. so why not?
Bryan (08:28)
That's right.
And it's, fascinating because I was walking with my daughter back from the playground and we got talking about that and she got, we were talking about the kingdoms and I said, well, we've got the animal kingdom and you know, we're, you know, cause she always hears me saying plant based, plant based, plant based. And so she was, were talking about plants and I said, well, you know, there's this third one, the fungi kingdom. So I totally love what you just said, but mycelium or fungi section of the grocery store would totally make sense.
Because it is, we say plant -based, maybe there's, I don't know if you can live on just mushrooms, but the fungi -based foods are having a huge thing. And that umami flavor is, think something as we get older is something we crave more and more of, I don't know. So I didn't like them as a kid, but I love them now. yeah. So how do we, yeah, I love it. How do we call it? We have to create the mycelium section at the grocery store. I support your mission.
Sarah-Marie Cole (09:17)
Yes, yeah, absolutely.
Mm -hmm. Well, yeah.
Exactly. But I think that's where we'll go. You know, for us, again, we're just getting started. But, you know, even from the early R &D, you know, experiments that we've been messing around with and what we're going to be able to do with changing the strain of the type of mutt, right? Imagine, I don't know if this will work, but imagine if we were able to use chicken of the woods mycelium to make chicken or beefsteak polypore to make a steak or lobster mushroom to
you know, different shellfish alternatives. Like who knows, like the options of what my silly can do are it's wide open. We have no idea. Like it's, it's, this is just very much the beginning of what is to come and
Bryan (10:11)
We're just scratching the surface too because I feel like I had a lion's mane steak that was just phenomenal. so the amount of mushrooms that are out there and the different flavor profiles they bring, we haven't begun to explore that for sure. I'm curious.
Sarah-Marie Cole (10:16)
Yes? Yeah.
No, but the people that are discovering it are like, know, mushrooms are clearly having a moment in every, you know, go to a store now and there's a mushroom on, you know, every piece of home decor and everything like everything is having its moment. So I think with this education, it's just going to keep, you know, snowballing and becoming people are going to become more and
Bryan (10:33)
Mm -hmm.
Yeah.
I love it. So what do you think some of the unique challenges are in marketing the fungi based product compared to traditional foods? I know we touched on it a little bit, but.
Sarah-Marie Cole (10:58)
Yeah, so it's the first thing is just educating on what mycelium is, that it's nutritious. know, it is a new raw ingredient. So there's no added product to it. There's no dairy, there's no soy, there's no gluten. There's nothing that we have to, there's no binders. We don't have to add anything. So educating about like just how it is as a food, I think is one thing. The other thing is just because mycelium comes from mushrooms.
There is kind of that negative, like people are so used to just the button mushroom that comes on pizza. They're like, I don't like mushrooms and I don't like the texture. And so you have to get over, like this is a different mushroom experience. It's a different experience than what you've ever experienced and it's worth giving it a try. And by the way, like to start, here's my psyllium and it tastes like bacon. I think as, you know, those are two big things.
Bryan (11:50)
Mm -hmm.
Sarah-Marie Cole (11:55)
that we have to overcome, we found that when we sample the product, it's the best way to convert and to talk to anyone, vegans, vegetarians, meat eaters alike. They could be, our consumer tends to approach us either they're looking for meat -free alternatives or they're also looking for, they also may have a lot of other dietary restrictions like, so we don't have any of that in our product.
We have people that are just looking for healthier options. They still may eat fish or different types of chicken and meat. They still may eat that way, but they'd want to eat that way less. so having an alternative, also using the word alternative, we shouldn't be an alternative. We're an option. That's brand new to try. We're seeing kind of like the health warriors. And then we're also seeing in our younger consumers that are
really passionate about the environment, eating less meat and choosing us because of the low impact. So they may have our bacon Monday through Friday and on the weekends still hit the diner, you know, late night or in the morning and have real bacon, but they're cutting back, you know, much more that flexitarian but planet guided way of eating. So
Our product kind of naturally appeals to like everyone within those sets. And then it's just, it tastes so good. It's kind of, you my job is kind of easy because once you try it, really speaks for itself. It's really so good. And everyone has been loving it. We literally can't keep it on the shelf. It sells out as soon as it's delivered to the stores.
Bryan (13:32)
Yeah.
So yeah, I mean, I guess this makes getting customer feedback super, super easy. What are some of the ways that you're currently gathering that feedback and shaping certain marketing strategies and product developments based on
Sarah-Marie Cole (13:57)
Yeah. I will say it has been an experience that literally warms your heart and fills your cup. We do focus on those in -store demos so that people can try it. And it's a joy factor. People will come to the table and be like, I'm not sure, kind of hesitant. Just give it a try. And this delight just shows up on everyone's face of like,
I can't believe it, whether it's someone who hasn't had bacon in 20 years and is like, this is how I remember it. Or again, someone looking to make healthier choices like, wow, like I'd put this on a BLT and would have no idea it was bacon. So we're getting feedback like right in the aisles of the stores from the people that are, that are trying and buying. But we've also had, you know,
Salt levels were things that we've had to make adjustments to, which are hard, right? Hard. Everybody has a different likeness for how salty something is. We've gotten feedback on the thickness of our slices and how long they cook. we have this open dialogue and being new, we're open to anything we hear.
But most of the time it is just, it's just delight, which is, it's just a lovely place to be. And when you have something new and exciting and people are loving it, I think, I think it's, it's, we talk about it with our employees. Like it is really such a joy factor and that everyone that is helping to create this product is bringing that joy and food is joy
for us to have an impact on the planet, it has to taste good so it can be sold in bigger quantities so that we're offsetting other things and we're doing it. And so everyone's loving
Bryan (15:55)
I love it. Well, I just made myself the tempeh bacon sandwich earlier this week. So I have not tried your product yet, but you have completely convinced me that my next BLT will be with your product and I will report back. So I will do a nice little video review for everybody. So check our shorts coming soon.
Sarah-Marie Cole (16:01)
Bye.
Yes, when we, yes, make sure to give me your address and I will
Bryan (16:22)
I'm curious, so you did mention one of the key problems. So you first have to develop this product and raise the money and then prove that people love it. And then all of sudden it's like, holy cow, it's taken off here. What are we doing? how has, as My Forest Foods has grown, what are some of the scaling challenges you've faced and how do you plan to overcome some of those and make sure it's on every shelf next to the bacon?
Sarah-Marie Cole (16:49)
Yeah. So luckily we knew that it was going to be, you know, we were, we were going to have challenges and then we were going to hit a point of scale where we would need more. We would need to be able to grow more than we possibly ever could in our farm. And our farm is 60 ,000 square feet. It's located in Troy, New York. And we can produce anywhere between one to 3 million pounds of mycelium a year, but we need a lot more than that. So,
We have partnered with a farm in Canada called White Crest and they have converted their farm to be all air mycelium production and they're starting to produce for us. So now we have two big farms and we're also open to other working with other mushroom farms
Bryan (17:31)
Yeah.
Where is the one in Canada located? I'm thinking you need something on the west coast. All you west coast... Yeah, get in touch with Sarah Marie here.
Sarah-Marie Cole (17:44)
We do, yes.
Yes, we are very close to Ontario. But yes, like the really cool thing about how we how this air mycelium grows is it can with a little bit of investment in infrastructure and some some equipment and like not crazy investment, you can convert traditional mushroom farms into air mycelium farms because most of what you need is already there for air handling and how you move substrate in and out of a room.
So we are actively working with and looking for partners that are other mushroom farmers who are interested in working with us to learn how to grow air mycelium and then to grow it specifically for us for my forest foods for the growth. So that's kind of one chat. Like how do we, you know, how do we keep replicating this to meet the demand? So we've got that figured out. You know, we know the magic recipe of what everything needs, you know,
Bryan (18:47)
It's awesome.
Sarah-Marie Cole (18:47)
equipment and things like that. So that's going to be so fun to see how that happens. And it's also going to give the mushroom farmers another stream of revenue for a different crop. So kind of cool because mushroom farming can be pretty hard, especially when you're selling something that starts to decay on you the second that you harvest it. So that's kind of cool and exciting. The other thing is really like this is an entirely new crop. so domesticating a new crop can take time. so, you
Bryan (19:05)
That's right.
Sarah-Marie Cole (19:17)
I don't know, I'm making this up, but I think the average of domesticating a new crop could take somewhere of like, like up to like 10 years until you've got consistency and consistency. So we've been trying to do that on a rapid speed at as fast as we can go. And so there was a lot of trial and error on how to be able to grow what you can grow controlled and like a small tray to be able to be controlled and what you can grow in giant rooms. And
That has definitely.
Bryan (19:46)
It's something that people really don't fully get, that you can go to almost any McDonald's on the planet and taste the same exact French fries. You know what I mean? And that's what you're really talking about here, is that consistency in that product delivery and stuff. And that is one of the biggest challenges to bring a product globally around the planet, is to make sure you can deliver that consistency across multiple facilities and plants and distribution networks.
Sarah-Marie Cole (19:54)
Yeah. Right.
Bryan (20:14)
That's awesome. So glad I, and I do think, you know, you're, you're, it sounds like you're firing on all cylinders to have that figured out and really driving it forward.
Sarah-Marie Cole (20:22)
Yeah, and we've been smart. Like over the last couple years, you know, as we've been growing, we've tried not to overmarket and we've tried not, we have not oversold and we haven't made promises to retailers about inventory that we couldn't keep. And we've been very mindful of how we launch and roll out to be consistent and reliable so that, you know, we don't run into a situation where we upset a retailer. if
If a harvest isn't at our specification, we're not going to process that, but then that might mean no deliveries that following week. So we've been very careful in our growth so that we've stayed consistent and reliable and we keep our reputation to be a company that people can trust and want to work with, knowing that we're going to be transparent. We're not going to overcommit and just be mindful about how we grow carefully.
through this.
Bryan (21:21)
That's awesome. I think if we dig into like the marketing hat that you get to wear, that's one of my favorite roles. Cause I'm on the computer side of this as a CTO and it's so interesting cause I want to be a marketer secretly. Right. so I'm curious, like what digital marketing tactics have really proven well. And then like, think your background's really deep in that experiential marketing. Like you were talking about, you know, the taste testing at the stores.
I'm just curious how have you, what other tricks you've applied throughout your, your role
Sarah-Marie Cole (21:53)
Yeah, so really not, I mean, not much because really that in -person experience is just so valuable. You can taste it, we can show people how to cook it. So when you get home, you're like, no, now what do I do? So we've really leaned in there. Online, I have worked with just some strategic partners in the space that makes sense for sharing storytelling to help with education around my psyllium.
Vege News being one of them, a very good partner for us with the great following and right tied into our target. So we've done a lot of content with them. We're a startup, we don't have big budgets. So we've worked really with a lot of different influencers, but just asking them to just try it and no obligation for a review or anything formal.
We just wanted people to try it and give us feedback. And then if they happen to do some promotion, that's great. That has worked out really well. People happen to love it and did post about us. So that was helpful. We're starting to work with Instacart quite a bit on their digital platform. And again, my job is sometimes very easy because the product's so good, but we ended up being a best seller. So we're already in the top of
Bryan (22:58)
Good.
You
Very cool.
Sarah-Marie Cole (23:20)
of the top of their website. So they're like, you don't need to pay for placement because you automatically have it. Yeah, so it's been kind of wild. We've got some other things lined up, but again, while we're still trying to grow inventory, we're trying not to overhype on marketing. So we're not disappointing anyone that they can't find it.
Bryan (23:27)
That's awesome. I want more plant -based products to do that. So follow this trend, please, people.
Sarah-Marie Cole (23:47)
Good Eggs in San Francisco in LA has opened up a market for us with everyone has just been begging for it from the West Coast. And at least in those two markets, their online grocery, they're just the best people you could ever imagine to work with. We've started working with them. So we'll be doing some digital advertising opportunities with them to help drive to the website for orders there.
But again, really, I mean, we're just getting, we've been around for a while, but we're really just getting started.
Bryan (24:22)
And I think you should prioritize, like I think there are some vegan grocery chains coming to market. So I feel like you should give exclusivity to certain things, to the all, like I would dream of walking into a grocery store, knowing anything I pick up is already pre -approved for me on that front. So help us out. I'm curious.
Sarah-Marie Cole (24:31)
Yes.
Yes. I don't know if I'm supposed to say this, but I will. like Bestie's Vegan Paradise, I think is pretty close to having product on the shelf and online for everyone. Yeah.
Bryan (24:51)
That's awesome. So thank you. mean, so you've figured out some of the scaling challenges. You're taking over the United States and the grocery stores. Are there plans to expand internationally and any different techniques as you go into other markets?
Sarah-Marie Cole (25:09)
I think someday, I think right now the demand is so big here and still just getting started. We're in over 600 stores, mostly on the East Coast. We have the West Coast starting to pick up now. We just have so much opportunity in the United States. We're going to stay focused on this and our current product here for now.
but we do want to start to create other products. So I think some natural next evolutions will be different flavors of bacon. So I'd love if in the comments, if anyone has ideas, would love to hear them about flavors that we could consider. And then we've got, know, sometimes there's slices of my bacon that don't fit the spec.
So we're going to start to figure out what to do with the slices that don't make it into the packs and what we could do with those. So I think you'll see some things.
Bryan (26:10)
Bacon crumbles in the future. Yes. I love it for our salads. I mean, come on. We eat a lot of salads. That's right. Well, this, this has been amazing. I I'd like to try and wrap it up a little bit in the sense of like, for, for the entrepreneurs out there that are just getting started on their plant -based companies and, and entrepreneurial ship. What is that one piece of advice or learning that
Sarah-Marie Cole (26:13)
Might be it. Exactly. Yeah.
Bryan (26:39)
had on your journey that you think everybody should know as they grow their business.
Sarah-Marie Cole (26:45)
I think the most important thing and especially for our industry is to put as much time behind making sure your flavor and texture and taste are perfect. Focus group it, focus group it over and over until you know that you have something that is delicious and craveable. Because for us to make an impact in this, in this industry, in this category, the food has to
great. And then after that, work on the health benefits and how clean your label can possibly be between organic and limited ingredients. so if it's got to taste good and it's got to be a clean label, I think we will really make a new, anybody starting will make a big difference. It's what people are seeking. Simple, clean, and taste.
and taste and you will be a success whatever you
Bryan (27:49)
That's right, you'll have a line wrapped around the door outside for sure. So this has been amazing. Thank you so much Sarah Marie for joining us. I wanna say what can we do to help you and MyForest Foods and what are the best ways to get in touch?
Sarah-Marie Cole (27:51)
Exactly.
Awesome, yes, keep supporting us. Follow us on Instagram. That's the social media channel we're most active in, which is just My Force Foods. And look for us on stores. Ask your retailer to carry us in your store. Our store locator is up to date, so take a peek there to see if we're sold and try it and tell us, you know, there's a hello at My Force Foods. It comes right to myself and my colleague.
Colleen and, we will respond and we just love to hear, hear from everybody what they think, you know, good and the bad because we want to keep improving. but yeah, look for us, cheer us on, try it and, yeah, we'll keep going.
Bryan (28:49)
I love it. So everybody check out myforestfoods .com and check that same name out on Instagram. And I think you hit that nail on the head. everybody watching this episode just contacted their favorite grocery store where they go and say, I want my forest foods, that would help move the needle to getting it out there in more places. And if it tastes as amazing as it is, once you try it, you're going to want it every single week.
Sarah-Marie Cole (29:07)
Yes.
Bryan (29:17)
Thank you, Sarah Marie, for sharing some times. That's all the time we have for this episode of Plant Based on Fire. I really appreciate you sharing your experiences and insights, and I look forward to trying it near, in the near term here. Until next time, everybody, keep the fire burning.
Sarah-Marie Cole (29:34)
Thanks for having me.
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