EPISODE · Sep 3, 2026 · 20 MIN
This City Mushroom Farm Grows Fungi For Top Chefs — And ‘The Bear’
from The Block Club Chicago Podcast · host Iridian Fierro, Block Club Chicago, Joe Weber
Four Star Mushrooms on the Near West Side supplies to grocery stores and some of Chicago’s most acclaimed restaurants. Its mushrooms have also appeared on the hit FX series.Host - Iridian FierroGuest - Joe Weber, Four Star co-founder and presidentRead More Here Want to donate to our non-profit newsroom? CLICK HEREWho we areBlock Club Chicago is a 501(c)(3) nonprofit news organization dedicated to delivering reliable, relevant and nonpartisan coverage of Chicago's diverse neighborhoods. We believe all neighborhoods deserve to be covered in a meaningful way.We amplify positive stories, cover development and local school council meetings and serve as watchdogs in neighborhoods often ostracized by traditional news media.Ground-level coverageOur neighborhood-based reporters don't parachute in once to cover a story. They are in the neighborhoods they cover every day building relationships over time with neighbors. We believe this ground-level approach not only builds community but leads to a more accurate portrayal of a neighborhood.Stories that matter to you — every daySince our launch seven years ago, we've published more than 30,000 stories from the neighborhoods, covered hundreds of community meetings and send daily and neighborhood newsletters to more than 150,000 Chicagoans. We've built this loyalty by proving to folks we are not only covering their neighborhoods, we are a part of them. Some of us have internalized the national media's narrative of a broken Chicago. We aim to change that by celebrating our neighborhoods and chronicling the resilience of the people who fight every day to make Chicago a better place for all.
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Four Star Mushrooms on the Near West Side supplies to grocery stores and some of Chicago’s most acclaimed restaurants. Its mushrooms have also appeared on the hit FX series.
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This City Mushroom Farm Grows Fungi For Top Chefs — And ‘The Bear’
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