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Mushrooms & Vitamin D

By Glenn Walker Interest in vitamin D has increased in recent years and this has resulted in an upward trend in sales that is predicted by many to continue. Interesting for a vitamin that is possibly the most easily obtained without even a dietary requirement. Most people are aware now that this vitamin is formed…

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Cultivation of Morel Mushrooms

By Gary Mills Morel mushrooms are one of the most desirable of edible mushrooms.  The morel fruitbody is diagnosed by its sponge-like appearance, displaying a characteristic ribbed and pitted cap; the cap being attached to and continuous with the stipe, with both the cap and stipe being hollow.  Morels can be collected in the wild…

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Maitaklava

Several weeks ago, at one of our Farm Sales, two young women told me about using Maitake in Baklava. At first I couldn’t quite wrap my head around it – mushrooms in a dessert that is already perfect? They insisted it was amazing.

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Gourmet Mushrooms Inc., A Brief History

Gourmet Mushrooms Inc., Sebastopol, CA, has been a pioneer grower of fresh culinary and nutraceutical mushrooms since 1977. Founders Malcom Clark and David Law were the first to commercially cultivate Shiitake in the US. In 40 years, Gourmet Mushrooms has expanded from a repurposed chicken coop to over 45,000 sq. ft. in CA and in 2014 added a 200,000 sq. ft. farm in Scottville, MI.

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Mushrooms and Health – The Microbiome is also a Mycobiome

            With each passing year we learn more and more about the health benefits of including mushrooms in our diet. In the past many of the obvious benefits were defined by what mushrooms didn’t contain — low in calories, almost no fat, very low in sodium. Now we know more about what mushrooms do contain, and how these elements contribute to our health. Some of the compounds that have been identified are selenium, ergothionene, beta glucans, chitin, and B-vitamins. Some of these substances, like ergothionene and beta glucans, are unique to the fungal kingdom. Mushrooms are richer sources of these compounds than animal or vegetable sources.   “Bioactive secondary metabolites…

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The Coming Myco-cultural Revolution, Part 1

The Impending Myco-cultural Revolution, Part I By David Law, President/CEO, Gourmet Mushrooms, Inc. The world population reached 1 billion in year 1804. Within a short span of about 200 years, the world population has jumped to 7 billion in 2012. It is estimated that 2 billion more people will be added to the world in…

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The History of Maitake Cultivation

By Glenn Walker Maitake, the dancing mushroom, so called because legend says it was so rare that one who found it danced with joy, has only recently become domesticated. Also called Hen-of-the-Woods or Sheep’s Head by North American foragers, signorina by Italian Americans and Grifola frondosa by scientists, this mushroom has long been celebrated for…

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You are what you eat!

Hippocrates once said “Let food be thy medicine and medicine be thy food.”  This wisdom dates back to 431BC, and yet it is perhaps all the more timely when applied to our modern livelihoods.  Society at large has become just that, large.  A recent report by the Robert Wood Johnson Foundation has illuminated just how out…

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Nature’s Polymer for packaging, insulation, and more

By Justin Reyes Mushrooms and other fungi, having been only recently domesticated in comparison to plants and animals, have the potential to revolutionize many facets of our modern lives.  From increasing culinary acceptance, advances in health and medicine, to helping heal the earth using various mycorestoration strategies such as mycoforestry, mycoremediation, and mycopesticides, as well…

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A cross-section of forest floor in every jar.

  Gourmet Mushrooms’ CEO David Law was giving a tour of our farm to some guests recently when he said, “What we have here is the most productive part of the forest floor contained in thousands of bottles.” Here’s the math: 650,000 bottles are packed with substrate. Substrate is our growing medium — a reproduction…

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