Category — Mushrooms
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‘In Belgium, too, we have an excess of organic waste, such as, for example, the large amounts of coffee grounds from espresso and other coffee machines.
From their Kisskissbankbank site
CAFFUNGI LOVE BALLS
When we produce bulk we often deal with overproduction. Because of that we went looking for a way to use these leftovers and avoid they end up thrown away. This is how the Caffungi Love Balls came to life. The balls are artisanally made with oyster mushrooms. We use chickpeas, beans and loads of fresh herbs such as coriander and parsley. We get these ingredients at local farms. All balls are hand rolled and don’t contain preservatives. Our Caffungi Love Balls are 100% natural, free, local and vegan.
January 27, 2017 Comments Off on Antwerp, Belgium: ‘Caffungi’ urban farming – Turning coffee ground into oyster mushrooms
How Symbiotic Fungi Work with Roots to Support Plant Health and Build Soil Fertility
By Michael Phillips
Chelsea Green Publishing
Mycorrhizal fungi have been waiting a long time for people to recognize just how important they are to the making of dynamic soils. These microscopic organisms partner with the root systems of approximately 95 percent of the plants on Earth, and they sequester carbon in much more meaningful ways than human “carbon offsets” will ever achieve. Pick up a handful of old-growth forest soil and you are holding 26 miles of threadlike fungal mycelia, if it could be stretched it out in a straight line. Most of these soil fungi are mycorrhizal, supporting plant health in elegant and sophisticated ways. The boost to green immune function in plants and community-wide networking turns out to be the true basis of ecosystem resiliency. A profound intelligence exists in the underground nutrient exchange between fungi and plant roots, which in turn determines the nutrient density of the foods we grow and eat.
November 28, 2016 Comments Off on Mycorrhizal Planet
Back to Roots products are currently offered in over 14,000 stores worldwide, including Whole Foods, Target, Costco, Kroger, Nordstrom, Petco and Cost Plus World Market.
By Mar Yvette
Fox News Latino
April 04, 2016
“I was in a business ethics class. The professor was giving a 50-minute lecture called ‘19 Ways in Which Industries Can Become More Sustainable.’ One of the slides he was showing had a picture of mushrooms, a Starbucks logo and trees being cut down. All he said was, ‘I read in a book that you could potentially grow mushrooms on coffee waste, but nobody has ever done it.’ Then he moved on to the next slide.”
It was at that moment the light switch went off in Velez’s head.
April 10, 2016 Comments Off on How a passionate young Colombian is helping redraw urban farming in U.S.
Growing Mushrooms for Fun, Profit and Companion Planting
By David Sewak & Kristin Sewak
New Society Books
Most supermarket mushrooms are bland and boring; products of an industrial process which typically relies on expensive equipment and harmful pesticides. Many people would like to add more flavorful and diverse fungi to their diets, but lack the knowledge or confidence to gather their own. Do-it-yourself cultivation is a fun, exciting way to incorporate a variety of mushrooms into a sustainable lifestyle.
March 28, 2016 Comments Off on Mycelial Mayhem
It’s really interesting to think about how forest systems work and how urban societies can learn from them
By Lucy Lovell
September 21, 2015
After previewing at the Manchester Food and Drink Festival this month, the farm will take a permanent home in the city centre and supply local restaurants with organic shiitake mushrooms, going from farm to fork within 24 hours.
Waste from the farm is being used as a nutrient for a forest garden in the Blackfriars area of Salford, just north of Manchester. The garden is a managed forest ecosystem informed by Walsh’s years of studying forest systems in Africa.
September 27, 2015 Comments Off on Manchester’s first inner city mushroom farm
“My current focus is to produce mushroom species that grow quickly and need less initial investment.”
By Drew Baugh
May 7, 2015
Probasco Urban Farm is bringing gourmet mushrooms to restaurants, grocery stores and farmers markets across the city. The operation is running out of a facility on the edge of Camp Washington and Fairview at 2335 W. McMicken Avenue.
The business, owned by Alan Susarret, launched in spring 2013. Ater extended trials, Susarret said he has been able to keep a steady business since this past winter. Technically, though, his mushrooms have been on the market since fall 2012.
May 17, 2015 Comments Off on This urban farm is growing mushrooms for Cincinnati’s food scene
Step-by-step instructions to turn anyone into a used coffee ground mushroom farmer
We decided to bring this ultra eco-friendly idea to the rest of the world with our GroCycle Online course. People from 15 countries have already joined us. It’s the first DIY program that gives step-by-step instructions to turn anyone into a used coffee ground mushroom farmer! We recently rolled out our Kickstarter campaign and received an amazing response from all over the world.
March 30, 2015 Comments Off on GroCycle Online Course Will Bring Network of Mushroom Growers
What started as curiosity about urban farming has turned into a passion for “undoing food”
From Back to the Roots website:
In a college class, we learned that mushrooms could grow on recycled coffee grounds. After watching hours of how-to videos and turning our fraternity kitchen into a big science experiment, we eventually decided to give up our corporate job offers to instead become full-time mushroom farmers. What started as curiosity about urban farming has turned into a passion for “undoing food” and reconnecting families to it through fun, delicious and sustainable “ready to grow” and “ready to eat” products.
What type of mushroom does the Mushroom Mini Farm grow?
Our mushroom mini farm grows gourmet Pearl Oyster mushrooms. They’re commonly found in Europe and Asia and are used increasingly in a variety of cuisines for their velvety texture, smooth taste, and dense nutrient content.
March 24, 2015 Comments Off on Mushroom Mini Farm Sold in Whole Foods, Home Depot
Enright Ridge Urban Ecovillage resident Romain Picasso holds a jar of shiitake mushroom spawn in the propagation room he’s built at the Ecovillage’s greenhouse complex.
(Photo: Thanks to Nancy Sullivan)
Picasso said some of the mushroom varieties he plans to grow include oyster mushrooms, shiitake mushrooms, lion’s mane mushrooms and portobello mushrooms.
Feb 12, 2015
In addition to growing and selling edible organic mushrooms, Picasso said the objectives of his farm operation are to help local restoration and conservation efforts by using fungi as natural bio-remediation agents and to create meaningful educational programs for all ages.
February 24, 2015 Comments Off on Cincinnati man starts mushroom farm
“Growing mushrooms in this way is absolutely ideal for Urban Agriculture”
By Ben Messenger
Waste Management World
19 September 2014
The UK’s first urban mushroom farm that grows oyster mushrooms using recycled coffee grounds has launched this week.
According to GroCycle, a project launched by Fungi Futures CIC, a social enterprise based in Devon, coffee grinds represent a huge waste stream and recycling them to grow protein-rich Oyster mushrooms is a showcase for how food can be grown sustainably.
September 26, 2014 Comments Off on Uk Mushroom Farm Recycling Coffee Waste
Urban agriculture meets adaptive reuse at a busy little mushroom-farming initiative named RotterZwam.
By Matt Hickman
Sept 11, 2014
Now just a little over a year old, the venture, dubbed RotterZwam (“zwam” being the Dutch word for fungus), takes advantage of Tropicana’s abundant raw space and decidedly dank climate. Using spent coffee grounds collected from nearby cafes as a growing medium, oyster mushrooms are cultivated in the basement of the complex while other varieties of edible macrofungi are grown in what were once the changing rooms.
September 23, 2014 Comments Off on Dutch agri-preneurs turn abandoned water park into bustling mushroom farm
Short video introducing his work
Paul Stamets believes we have entered into the 6th major extinction on our planet. He presents mushrooms as a solution to this problem, including cleaning polluted soil, creating new insecticides, treating smallpox and maybe even the flu.
December 4, 2012 Comments Off on Mushroom Man – Paul Stamets
“Nibble on a begonia petal and it will blow your mind, they are so delicious,” Kort raved.
By Randy Shore
October 21, 2011
Foraging is becoming popular with local young chefs as a way to find unique and truly seasonal ingredients for their diners, Kort said, rattling off the names of a half dozen chefs-slash-friends who like a free meal as much as she does.
Her backyard in East Vancouver is planted with indigenous berries and herbs, from Saskatoon and salmon berries to huckleberries and sorrel.
October 22, 2011 Comments Off on Foraging in Vancouver: There’s still a free lunch if you look for it
What If a Mushroom Designed Your Kitchen?
By Nick Sowers
March 15, 2011
The first proposal is the “Shiitake Cabinet,” a temperature- and humidity-controlled container which inserts into a standard array of cabinets and drawers. The entire unit can be pulled out to load shiitake-inoculated hardwood logs in the rear. One must be patient in growing shiitake mushrooms (six to eight months or more to yield fruiting bodies is typical). So the cabinet can hold several logs which might be at varying stages in the fruiting process, guaranteeing a year-round supply of mushrooms.
March 16, 2011 Comments Off on Mushrooms produced in your kitchen
A Girl Chopping Collected wild mushroom. Photo by Tika Ram Aryal.
Mushroom poisoning is a great problem in Nepal
Tika Ram Aryal
Department of Science and Environment Education, Tribhuwan University, Prithivi Narayan Campus,
E-mail:tikaramaryal2000 (at) yahoo.com
Mushroom poisoning is a great problem in Nepal. Every year dozens of people died and hundred of people fall sick due to consumption of poisonous wild mushroom. Local people have been using wild mushroom in their diet as well as a source of income, but they do not have proper scientific knowledge about the identification of edible and poisoning mushrooms. This practice has caused severe poisoning and even death. Here is no any responsible organization to reduce the death of due to consumption of wild mushroom. An effort has been made with the aim to reduce casualty of people due to consumption of wild mushroom through different awareness programmes, training, and brochure distribution at the most vulnerable parts of Nepal which were identified from the published report in various national newspapers in 2008 and 2009.
December 18, 2010 3 Comments