Farmers, teachers, naturalists, observers of curiosities large and small
So, why are a couple of marine biologists growing mushrooms? A long time ago, while living on the coast of Oregon, we had a Thanksgiving dinner prepared from local ingredients: foraged chanterelle mushrooms, smoked elk, tuna, cattail shoots, and wild greens. It tasted great, and made us feel more connected to the land. We want to help provide a similar experience for others — great tasting, local food with a story.