Radical Mycology and Mushroom Production on the TC3 Farm

Radical Mycology on the TC3 Farm and Upcoming Free Webinar
We have a lot of students that are interested in Mycology. In fact, you can see two capstone projects that our young mushroom lovers did at: http://tc3farm.com/index.php/2016/03/08/growing-gourmet-mushrooms-indoors-using-arduino/ and http://tc3farm.com/index.php/2016/02/05/sustainable-indoor-mushroom-cultivation-capstone/. Because of this interest, and because of the central role of fungi in soil health, plant health, and agroecology, we necessarily incorporate Mycology into our curriculum in a number of different places. The TC3 Farm is also ramping up its Shiitake log production this spring, and we will be doing a Shiitake production workshop on the Farm in a couple of months (stay tuned!). In fact, we see Mycology as central to everything we do on the farm.
Radical MycologyThe importance of Mycology within the food system goes beyond the potential role that mushrooms can play as a specialty cash crop in providing a healthy and delicious delicacy to restaurants and other customers. Mycology also has the potential to address some of the biggest and most pressing problems faced by the food system and the planet. This is where the idea of Radical Mycology comes in. According to it’s founders, “Radical Mycology is a grassroots movement and social philosophy based on accessibly teaching the importance of working with mushrooms and other fungi for personal, societal, and ecological resilience”. If you are interested in learning more about Radical Myclology, you can visit the website, or you can participate in a free upcoming webinar on fungal ecology and mushroom cultivation from the founder and author of the book Radical Mycology. Click “Read More” to learn more, including how to register.

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Sustainable Indoor Mushroom Cultivation – Capstone

Exploring Sustainable Indoor Mushroom Cultivation

By Noah

What was the goal?Grain Spawn Mushroom Production Jars

My primary objective was simply to become well acquainted with the nuances of indoor mushroom cultivation. Although the subject always struck me as fascinating in past semesters, I shied away from research knowing full well the wide range of technical knowledge needed to attain a comprehensive understanding of each aspect of production. The Sustainable Farming and Food Systems capstone course provided me with the necessary motivation to delve head-on into the field. After feeling sufficiently knowledgeable and ambitious, I wanted to trial a low-tech, low-budget indoor oyster mushroom (Pleurotus ostreatus) production model using locally-sourced substrate and plastic containers (reusable, as opposed to the more standard polyethylene bags) while further developing the TC3 Farm’s extant mushroom cultures, with the ideal outcome being useful data/cultures/strains.

Why oyster mushrooms?

Oyster mushrooms are uniquely hardy, thus ideal for beginners. They are capable of colonizing a plethora of substrates, including worn-out blue jeans! It should be no surprise that they populate nearly every continent. They routinely prey on nematodes detrimental to more common commercial mushroom varieties and are capable of inhibiting pathogenic bacterial growth. The strain I selected is capable of fruiting at 4.5 °C.

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