Indoor Culinary Mushroom Cultivation Series 4 of 4: Substrate Inoculation

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Date/Time
Date(s) - Wednesday, December 11, 2024
6:30 pm - 9:00 pm

Location
Biotech Without Borders

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Week 4 – Substrate Formulation & Inoculation

***This is part 4 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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Week 4 – Substrate Formulation & Inoculation

Substrate is the media used to feed the mycelium and give it the energy it needs to fruit mushrooms. We will discuss substrate formulation and sterilization and inoculate substrate with grain and liquid spawn.

Participants will leave with:

  • An understanding of suitable substrates for wood-loving fungi
  • practical skills in formulating substrate and operating a pressure cooker for sterilization
  • Inoculated substrate blocks to fruit at home

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.

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