Sorry for the long gap since the last post. Take this photo of homemade chicken mushroom / oyster mushroom sushi as recompense.
First a bit on the chicken mushroom project. A year ago at this time, the investor with whom I’d planned to build the chicken mushroom business withdrew his commitment- and with it the capital that he’d promised to acquire patents and build a large-scale mushroom growing facility. This setback turned out to be a blessing- it forced me to seek partners who, though not backed with tons of money, nevertheless have a strong desire to see this project succeed. Most notably, f it weren’t for the massive change in plans, I would not have connected with the teachers and students of Saul and their various allies.
A year later, I’m excited to report that a close friend of mine has stepped up and decided to put a good chunk of his savings towards the project and to help run the business side of the operation when the time comes. In the meantime, we’re figuring out just how we are going to structure this jabberwocky of a project which encompasses production, research, and education- and depends largely on a cultivation methodology that has yet to be hammered out. It is certainly not the kind of project an average investor would be interested in- but it’s perfect for someone who wants to do something more with their money than sit back and watch the tickertape. Expect a concise blueprint in a few months, and we’ll let you know about some exciting new products that will be available before the chickens themselves hit the shelves.
Some of the chicken mushroom strains (Laetiporus sulphureus and Laetiporus cincinnatus) we have to work with. The total this season is 25 with 2 more creepers currently colonizing slants. These are the unique genetic strains that nature has supplied us with this year which we will experiment with in the growroom. Praise be to genetic diversity.
This is what a bag of laetiporus sulphureus on sawdust looks like. This guy didn’t fruit under basic conditions- and that’s where further experimentation will come in. Of note, this bag was completely colonized in less than a month from one agar plate, no shake- this is pretty remarkable! For most species, you generate grain spawn starting with agar plates, then you spawn to substrate bags so that the mycelium has hundreds of points to jump off from. Chicken mushroom mycelium is tenacious enough that we may be able to forgo this step and use solely supplemented (to make up for the lack of nutritious grain spawn) sawdust.
Much more to report, including my experience at the Stamets cultivation seminar. Stay tuned.