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Gourmet Mushrooms hosts attendees from the Culinary Institute's "Flavor, Quality and the American Menu" conference.


 

David Law, Gourmet Mushrooms' CEO, spoke to the group, not only about how delicious specialty mushrooms are, but also about the contribution that mushrooms can make to an ever-growing world population, providing healthful and nutritious food with a low environmental impact.

Below: David greets guests prior to tour.

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ALL Photos credit: John Barkley for the Culinary Institute of America

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Gourmet Mushrooms' Mycologist Glenn Walker describes how sawdust and other agricultural materials are blended to make the substrate on which the mushrooms grow.

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Above: Sterilizer being loaded with bottles. After sterilization the bottles cool and are inoculated. (Think "making yogurt.") Give them the right set of circumstances, the right environment, care and timing and soon:

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The bottles fill with mycelium, and then:

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Seen above: Nebrodini Bianco in a harvest room.

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More About the FQAM Conference can be found here.