07/07/2025
After years of pouring our hearts into mushroom farming, we’re shifting.
SouthernCap is no longer producing fresh mushrooms — but we’ll still be at the market a little longer, until we sell through what’s left.
This wasn’t an easy decision. But as seasons change, so do the needs of a family, a home, and a future. We’re stepping into something new, carrying forward everything we’ve learned — the discipline, the honesty, the care.
I’m beyond grateful for everyone who supported us — the chefs who believed in our work, the regulars who showed up at market rain or shine, and the folks who shared a kind word, a recipe, or just took the time to connect on a long day. You helped build something real, and it made a deep impact on me.
I’ve joined .and.fishermen — a crew that’s as serious about sourcing as I’ve ever been. They work directly with small farms, fisheries, and producers to bring chefs some of the best seafood, meats, and specialty products available. The quality is unreal, and the values run deep.
(That photo? It’s the first “culinary” mushroom I ever grew — a small start that changed everything.)
The farm’s not gone — just resting. There might be seaweed next. Or something even weirder.
If we’ve crossed paths — if you bought a mushroom, ran a kitchen, or just stopped to chat — know that it meant something to me.
Drop your number in my DMs. I’d love to stay connected and hopefully work with you again down the line.
From the bottom of my heart: thank you.
