Lunchrooms, Mushrooms, and Potlucks
How?
It’s simple. Each time you purchase a coffee at participating cafes between 2/21 and 3/1, tweet #shroomfarm and @citylab7 with your location and number of shots purchased. You are now connected to our loyalty program and to other coffee drinkers, mushroom farmers, and baristas. Frequent customers who play along will be eligible for prizes. Top participants (min 10 coffees) are eligible to win a pair of Golden Tickets to our exclusive Harvest Dinner event and salon with MacArthur Genius Gary Nabhan and Viva Farms Director Sarita Schaffer on Saturday March 3rd.
More info here: [storefront] Mushroom Farm Loyalty Program
The [storefront] Mushroom Farm is taking shape!
Last week, a field team comprised of members from CityLab7, Olson Kundig Architects, and Schuchart/Dow built and erected the mushroom Mothership -- as well as planter boxes and a long dining table for our family-style celebration dinner on March 3.
The Mothership is absolutely beautiful! The ribs of the structure, designed by Olson Kundig, function as shelves that will hold 215 mushroom bags (see On The Farm.) General contractor Schuchart/Dow led the construction of the Mothership, which is made from reclaimed plywood (concrete form boards that would otherwise end up in the landfill.)
Using building information modeling (BIM) software, the design and construction team was able to determine the most efficient configuration for cutting the ribs from the donated materials using the University of Washington's CNC machine.
Once the structure was framed, the crew topped it with a layer of heat-sensitive plastic sheeting donated by Mega Wrap. After the quick application of a torch, the plastic is now taut, creating a cocoon-like structure that will house the mushrooms after they're delivered next week.
Earlier this week Stephen and Chris met up with Alex at his mushroom farm in Bellingham, Washington. The reason for the trek up Interstate 5 was to document how to repurpose a cubic yard of spent coffee grounds (collected from coffee shops in Seattle) into a grow medium for growing gourmet oyster mushrooms!
First we dumped all the coffee grounds collected over a five day period into the bucket of the bobcat. Which is Alex's favorite toy on the farm.
Beep Beep!
Next the grounds were loaded into the commercial mixer. A bit of water was added to keep the grounds moist. Also added to the mix was 35% sawdust and 5% grain
Out comes the mixture into bags, which are neatly folded and placed on the pasteurization rack.
Once loaded (about 225 bags) the rack is pushed into the pasteurizer to sterilize the coffee grounds.
On Tuesday we head back to learn all about the next step, inoculation!
Stephen