About this Event
***This is part 1 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
------------------------------------------------------------------------------------------------------
Week 1 - Starter Cultures
Mushroom cultivation begins with the fungal starter culture. We will walk participants through making agar cultures to start their mushroom cultivation journey.
Participants will leave with:
- A high level concept of culinary mushroom cultivation start to finish
- The practical skills of sterile technique and mushroom tissue cloning
- Making agar plates and troubleshooting contamination
- Sterile agar plates
- Inoculated agar plates
The starter cultures made in this class will be ready to be used one week later in part 2 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 [email protected]
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.
Event Venue & Nearby Stays
Biotech Without Borders, 43-01 21St, Long Island City, United States
USD 81.88
