Launched in 2019, Mycelyum was founded with a mission to share the rich history of functional mushrooms and rethink/reframe mainstream assumptions about these powerful superfoods. Our passion for the power of mushrooms inspires us to develop products that can be easily integrated into our customers' daily life, and that are surprisingly tasty.

Proudly Canadian, Mycelyum offers a natural way to deliver ancient knowledge to proactive people searching for improved well-being.

JOY DUTCHER Co-Founder Joy’s mushroom journey started when she was diagnosed with ADD in her mid 30s and Jimmy recommended she look into functional mushrooms for a dietary approach to improving brain health. With her background in manufacturing operations, HR and marketing / business development, Joy drives Mycelyum’s strategic growth.		JIMMY ZUZINJAK Co-Founder For over 20 years, Jimmy has been driven by the desire for a thorough understanding of the connections between body, mind, and spirit.  This journey has taken him from Eastern Medical Theory to Manual Osteopathy. With his holistic health background, Jimmy drives Mycelyum’s product innovation.

 

Seeing the enormous health benefits that functional mushrooms have made for us personally, with our family, friends and our dogs, Mycelyum is developing functional mushroom foods for the entire family.

 

STEPH BULMAN
Research Intern

After years of battling her own chronic illness and later helping her partner through Leukemia, Steph Bulman found success in functional medicine with a focus in mushroom immune support. After seeing the value of these alternative therapies, Steph began to cultivate a fascination with mycology and forest ecology. In feeling the heightened threat of the climate crisis and the ever-disappearing forest ecosystems, Steph chose to go back to school in 2018 for a Bachelor of Applied Science at Kwantlen Polytechnic University in the Sustainable Agriculture Program in Richmond, BC. Currently in her 4th year, she is conducting research trials on varying growth substrates and Beta-glucan levels in Pink Oyster and Lions Mane mushrooms. This research project has led to an internship with Mycelyum this summer and fall semester.