The Lexicon of Sustainability

The Lexicon of Sustainability seeks to create a common, accessible language of sustainability. Douglas Gayeton and Laura Howard-Gayeton started the project two years ago, with a list of terms from thirteen areas of sustainability. As the project developed, overlapping and competing definitions were raised, often by the individuals or organizations who helped create the term or idea, and more terms were added. With the enthusiasm of the community and the abundance of ideas, terms, and definitions, the project expanded to encompass a traveling photo show, a video series, and even an online social network.

In short, the Lexicon is a resource for the rapidly expanding pantheon of sustainability, a way to clarify, through a crowd-sourced, evolving, conversational project, the words we use to talk about what's happening. And by using the words and ideas of the forerunners and the agents of change in the field, the Lexicon has a panoramic view of a truly complex topic and its equally complex vocabulary.

Mikuni's Tyler Gray and Mikuni forager Running Squirrel were both privileged to be part of the second in the 24-video series produced by Gayeton and Howard-Gayeton. Click to see the 5-minute video at vimeo.com. The video, which explains the concept of the foraging circuit, exemplifies a big part of Mikuni's ethos. After all, the core of Mikuni has been involved with wild, foraged foods in some way or other for their entire lives, and it has become their life's work.

Foraging, and sustainable production of food, is something that people are drawn to, that they do because they believe in it. In a culture where food is corporate, and production and profit often, unfortunately, come before food safety and quality, we - Mikuni - believe deeply in the value of wild foods. They are a resource that, though often undervalued, are appreciated by a growing community and network of people who understand that, though wild foods are not going to solve North America's food problems, they can and should be part of the solution.


Aside from the inherent value of wild foods as a cultural, genetic, and nutritional resource, they are, quite simply, some of the most remarkable ingredients available in the world. From a culinary standpoint, the intensity and diversity of flavor, texture, aroma and appearance of wild foods are unparalleled. And that is what we strive to achieve by sourcing unique, special & artisan crafted ingredients the world over, within the paradigm of a sustainable and environmentally conscious food system

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Small farms, great produce

Since the beginning, Mikuni has centered on sustainable foods. From the mushroom-filled early days, to today's huge array of seasonal, wild, and sustainably picked and produced foods, it's what defines Mikuni Wild Harvest. And as a part of that focus, Mikuni supports local farmers and sustainable small batch food production. Our unique picked-to-order program with the Santa Monica Farmers' market has allowed Mikuni to connect small farmers to restaurants and chefs across the country, expanding opportunities for both farmers and chefs. 

Harry's Berries is a perfect example of a small family farmer growing premium produce varieties. Not bred for storage or transportation, like those found in grocery stores, these varieties are all about flavor. That means, though, that Harry's Berries doesn't ship their produce in the usual way - they'd rather pick them right at the peak of flavor, instead of picking them early when they're sturdier but less flavorful.  Mikuni's pick-to-order program lets the farm send peak produce and guarantees careful delivery in the tiny window these berries and tomatoes need. 

Aren't they gorgeous?

But we're constantly looking for new ways to engage with innovative farmers doing interesting and inspirational things. 

The Brooklyn Grange is exactly the kind of farm we love to meet - and work with. A rooftop farm located in Queens, NYC, Brooklyn Grange is community-oriented and making great use of a rooftop in an otherwise industrial part of town. Plus, they're growing some really lovely produce.  

As we continue to expand our network of small farmers and producers, expect to see more availability and products from these farms and farms like them!