Pederson’s Natural Farms, Bacon Club NFT to Issue Limited Edition Collectible Bacon
Pederson’s Natural Farms and Bacon Club NFT will produce and distribute limited edition collectible bacon to all Bacon Club NFT holders.
The partnership bridges the gap between the digital realm of NFTs (blockchain based digital collectibles) and real world bacon. The integration of blockchain based technology from Bacon Club NFT and the high quality of Pederson’s natural bacon brings a new class of club to bacon fans.
The collectible bacon partnership with Pederson’s also helps solidify Bacon Club’s marriage between physical products and digital NFTs, making for an exciting future. This also helps fulfill the first part of Bacon Club NFT’s roadmap and provides Pederson’s an entry into the world of Web 3.0.
“Pederson’s has always strived to keep ahead of the meat industry and we think joining up with an NFT project is the perfect definition of that,” said Neil Dudley, vice president of Pederson’s Natural Farms.
“In order for NFTs to become more mainstream, projects should consider a symbiose of physical and digital goods, which is exactly why our new strategic partnership with Pederson’s is so fundamental and delicious,” said Richie McCord, founder of Bacon Club NFT.
Headquartered in Hamilton, Texas, Pederson’s Natural Farms has been committed to ethically sourcing and producing the highest quality fresh and smoked natural meat products since 1992. Today, with products sold in stores globally, the company strives to continue to keep its finger on the pulse of the ever-changing trends in the industry.
Pederson’s Natural Farms is known for being one of the first to market with an entire line of no sugar added, Whole30 and Paleo approved pork products. Pederson’s Natural Farms produces bacon, sausage, ham and fresh pork. In 2020, the company produced 19.6 million pounds of pork protein distributed throughout the United States, Mexico and Canada.
Bacon Club is the only NFT project for fans of crypto and bacon. The mission is to deliver a club where the membership is secured by holding a Bacon Club NFT. The benefits of membership include limited edition bacon drops, a chance to win a lifetime supply of bacon, access to Bacon Bash Texas, with additional perks to be revealed at a later date.
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MyForest Foods Expands MyBacon Distribution to Massachusetts
MyForest Foods Co. has formed retail partnerships with Berkshire Food Co-op in Great Barrington, Mass., and Cornucopia Natural Wellness Market in Northampton, Mass. These retail partnerships are the result of scaling for MyForest Foods, a whole-cut mycelium food company. MyForest also held an opening ceremony for Swersey Silos, its vertical mycelium farm, the world’s largest farm of its kind.
Since 1981, Berkshire Food Co-op has upheld its mission to provide sustainable food products and nourish communities in an environmentally sensitive manner, making them a natural mission-aligned partner for MyForest Foods to introduce its flagship product, MyBacon, to consumers.
An hour east, Cornucopia Natural Wellness Market has offered the best in local and organic foods to Northampton since 1980. The company’s first retailer, Honest Weight Food Co-op of Albany, N.Y., has consistently sold out of MyBacon over the past 70 weeks.
MyForest Foods commemorated the opening of its new vertical AirMyceliumfarm — a true milestone to scale MyBacon distribution and drive accessibility. The farm, known as Swersey Silos, utilizes a patented AirMycelium technology developed by Ecovative, the mycelium technology company that spun out MyForest Foods in 2020. The Ecovative team was responsible for designing and constructing Swersey Silos to provide MyForest with the full benefit of the AirMycelium technology.
Swersey Silos has the capacity to produce nearly 3 million pounds of mycelium annually, offering an alternative to traditional pork bacon that drastically reduces the land, water and carbon footprint found in conventional factory farming practices. Swersey Silos is part of 120,000 square feet of new infrastructure, including a new production facility in Saratoga Springs, N.Y., which is slated to open this fall. Operating at full capacity, MyForest Foods is projected to serve MyBacon to more than one million consumers by the year 2024.
The farm is named after Burt Swersey, a professor at Rensselaer Polytechnic Institute who inspired MyForest Foods co-founder Eben Bayer to seek creative solutions to the world’s most pressing problems. Swersey Silos is dedicated to Burt’s legacy and MyForest Foods’ promise for a well-fed future.
“By forming strong partnerships, listening to our consumers, and focusing on sustained growth, MyForest Foods continues to embody Burt Swersey’s principles to make lasting, effectual change,” said Eben Bayer, Co-Founder and CEO of MyForest Foods. “Professor Swersey’s philosophy of ‘don’t do nonsense’ is at the core of our mission to do meaningful work — it’s why we’ve focused on creating a delicious, sustainable product to help alleviate the dual crisis of climate change and food scarcity.”
Earlier this year, MyForest Foods announced a partnership with Whitecrest Mushrooms Ltd., a Canadian gourmet mushroom farm, to develop nearly three million pounds of annual MyBacon mycelium production capacity on less than one acre of land. Through this successful partnership and the new farm infrastructure, MyForest Foods is poised to reach new consumers through additional natural products retailers and a northeastern food truck tour later this year.
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Whitney From Cellars at Jasper Hill Wins Best in Show at Specialty Cheese Show
Whitney, a Raclette-style raw milk cheese from Vermont’s Cellars at Jasper Hill won Best in Show for specialty cheese at the American Cheese Society’s annual awards.
“Behind every great cheese is a community of people,” an overwhelmed Jasper Hill co-founder, Matteo Kehler, said in a ceremony held during the ACS convention in Portland, Ore. “What we’re trying to build is an agriculture-supported community. Not a CSA, but an ASC.
“At the root of this effort is delicious cheese. It’s the vehicle. It’s reflective of this point in the industry for us and it’s an epic opportunity to push the boundaries and win new consumers,” said Kehler, who founded the creamery with his brother, Andy.
“When you win new consumers for specialty cheese, we all win and we win together,” he said.
Whitney is a Jasper Hill Creamery original, according to the company’s website, inspired by the classic, mid-elevation mountain cheeses of Europe. At Jasper Hill, people are the main ingredient; this stoic, reliable cheese pays homage to Jasper Hill’s longest-standing employee: the steadfast Tim Whitney.
Bamboozle, a washed-rind goat and cow’s milk cheese from Goat Rodeo Farm & Dairy in Pennsylvania, and Flagsheep, a cloth-bound and open-air aged sheep’s milk cheese from Beecher’s Handmade Cheese in Washington, tied for second place.
Greensward, a cow’s milk washed-rind cheese from Murray’s Cheese of New York, took third place.
For more specialty cheese awards from the ACS convention and other coverage, get the September issue of Gourmet News. So you don’t miss anything, subscribe now!