Oyster mushroom fragment in hydrated packaging material. Compostable food packaging – those beige colored forks and spoons, or clamshells and cups with some sort of ‘eco’ labelling or branding – are becoming increasingly popular, and for good reason. Their increased use reduces our consumption of their petroleum-based counterparts. But what happens to these products when we’re done using them? It’s not hard to imagine that most of them get ‘tossed’ like they always have been,

If you’ve been following our social media, you’ve seen periodic updates of Eva’s SCOBY textile project. Below is her summary, the final product, and thoughts on where to go next with flexible materials made from these single-celled organisms. As discussed in my initial blog post, I focused on two experimental paths: the brewing of kombucha specifically for harvesting SCOBY, and the post-harvest processing on existing leftover SCOBY. I will continue to refer to the SCOBY (Symb