***This is part 2 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 – Advanced Topics In Mycology & Fruiting Mushrooms

Week 4 – Substrate Formulation & Inoculation

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Week 2 – Culture Expansion

Spawn is the vehicle used to expand the mushroom mycelium and inoculate substrate to fruit mushrooms from. We will make grain spawn and liquid spawn from starter cultures and review the uses and advantages of both.

Participants will leave with:

• A high level concept of culinary mushroom cultivation start to finish
• The practical skills of formulating, steriziling, and inoculating both grain and liquid spawn
• Inoculated grain spawn
• Inoculated liquid spawn

Starter cultures will be provided to any participant that does not have their culture made in Week 1. The spawn made in this class will be ready to be used two weeks later in part 4 of the the Indoor Culinary Mushroom Cultivation Series.

Note: BWOB prides itself on democratizing biotechnology for all. If you need financial assistance in attending, please contact craig@myc.nyc

About the Instructors:

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.