Indoor Culinary Mushroom Cultivation Series 3 of 4: Fruiting Mushrooms

***This is part 3 of 4 in the Indoor Culinary Mushroom Cultivation Series. This a la carte series can be taken as one-offs to build a specific skill or all together to grow mushrooms start to finish***

Week 1 - Starter Cultures

Week 2 - Culture Expansion

>Week 3 - Fruiting Methods & Advanced Topics In Mushroom Cultivation

Week 4 - Substrate Formulation & Inoculation

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This class will overview the different methods for fruiting mushrooms from substrate and will dive deeper into each of the steps in the cultivation process. It is the lecture portion of the Cultivation Series that provides more theory behind the hands-on activities of the other weeks and explores some advanced topics in mycology such:

• Non-sterile techniques
• Substrate nutrient composition
• Mycoremediation
• Building a mushroom growing tent (aka a Martha tent)
• Growing mushrooms outdoors

This class is in anticipation of the substrate made in Week 4 that will be able to fruit from once fully colonized.

Note: BWOB prides itself on democratizing biotechnology for all. If you need financial assistance in attending, please contact [email protected]

Craig M Trester (myc.nyc) is a community scientist and creative biologist who applies biomimicry and permaculture principles through mycology to develop regenerative solutions. By studying Fungi, he believes novel approaches towards alternative agriculture, pharmacology, and bioremediation can be realized. Craig runs MYC.NYC, an applied mycology educational resource that teaches the benefits Fungi provide to our health, environment, and society to academic, research, community, and private audiences.

Louis Vassar Semanchik (@lou.vase) has been cultivating mushrooms for over a decade, starting Southern Tier Mushrooms in Binghamton, NY and eventually managing cultivation for Smallhold’s farms in Brooklyn, Austin, and Los Angeles. He now manages Smallhold’s national network of independent mushroom farms to supply local mushrooms to retailers in each region of the country. He’s grown mushrooms inside restaurants, grocery stores, basements, backyards, and huge warehouses. Louis is always looking for the next opportunity to teach others how they can grow mushrooms with whatever resources they have.

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