Producer

Grain and masters mix substrate are sterilized in-house; liquid culture masters are mail-ordered from various lab suppliers and expanded in-house for production use. I maintain a lab and clean room where liquid culture and grain spawn are made, and grain spawn introduced to sterile Masters Mix fruiting blocks. These blocks are held in storage until fully colonized (2-6 weeks depending on species), at which point they are opened and exposed to fruiting conditions in climate-controlled chambers which maintain a steady cool, humid environment. A first flush is harvested within 1-2 weeks, followed by a second flush 1-2 weeks later. Once the blocks are done producting, the spent substrate is used as compost and the plastic fruiting bags are discarded.

No pesticides or toxic chemicals are used at any point. The fruiting chambers are spot-cleaned daily with 70% isopropyl alcohol which evaporates harmlessly, and the plastic shelving units are periodically removed and disassembled for a deep clean (bleach soak and rinse) to inhibit mold growth.

There are two main waste streams: the spent substrate material is used as soil-building compost, and the plastic fruiting bags are sent to the landfill. Any blocks that show active mold contamination are sent to the landfill; my operations regimen is intended in part to minimize the number of spent blocks that must be disposed this way. Wastewater is discharged safely to my septic system.

As for the bags: My current facility can produce approximately 200-250 pounds of mushrooms per week; this corresponds to approximately 2 pounds of plastic waste per week. I am currently researching the feasibility of replacing these bags with an OXO-degradable version; however, currently available products and processes may still result in microplastic waste. This is my main environmental stewardship challenge, and I remain committed to minimizing this waste over time as I grow and refine the business.