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New Episodes • 41m
A lot of mushroom farming takes place in the lab. Inoculating sterile substrate and sterile grain with mushroom mycelium. Working with liquid culture and grain spawn to expand the mycelium for large-scale mushroom production.
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Part of the learning curve with the new bakery is adjusting to the new environment and new equipment. Harriet, the sourdough starter, is quite sticky today and incredibly over-developed.
Take a look inside a grow yard where they feed and raise cattle producing natural beef. Beyond eating grass, there is a specific science to the nutrition and care of cattle depending on age, breed, and classification.