Founded in 2014, our small business has grown from hobby, to fledgling farm, to community resource for all things mushroom. In addition to teaching a variety of classes related to mushroom identification, cultivation, and nutrition, we also grow around a dozen species of edible mushrooms and distribute hundreds of pounds weekly to farmers markets, stores, restaurants, and grocery services.
In recent years we have begun producing vegan mushroom jerky and dried mushrooms in small quantities under the Michigan cottage foods law, but we would love to share these products, and more, with a greater segment of our community. We’re hoping to build a small commercial kitchen in the charming old former furniture factory we rent space in on Grand Rapids Southwest side.
A kitchen in our space would allow us to experiment with new products, and develop an economically viable means of production for dried mushroom products, medicinal mushroom teas, tinctures, and supplements, tempeh and mushroom tempeh, soup mixes, spice blends, and more. As well as allowing us to easily produce delicious dishes and samplings for the various classes we host.