Studying the socio-ecological systems which produce food highlights the entangled nature of humans, other species and ecosystems near and far. The three texts discussed in this essay have this awareness in the foreground. Participants in the solidarity economy and artisan cheesemakers know this, and the three authors do as well, demonstrating an integration of ecological awareness in their research and the pursuit of new knowledge. Cristina Grasseni, Heather Paxson and Anna Tsing trace connections and describe flows of organisms, food, skills and ideas, from the microbial community on the surface of a maturing cheese to global trade networks shaping mushrooms, mushroom pickers and forests. Each demonstrates the tight synergies of human culture and more-than-human nature that shape ecosystems and produce food beyond increasingly fragile capitalist industrial food production systems.