Absolutely awesome sauce! You are a true fungus queen and your business is efficient, passionate, and essential to people wanting to learn about the many benefits of mushrooms and the deep intricacies of growing them. Thank you and much continued success.
Regarding the second flushes, and I've only just started growing myself but I'm doing a lot of research - There was a video on the What The Fungus channel where he talks about growing Kings. he says that the mycelium dries out where the bag is cut and he doesn't get a good second flush for that reason, so he turns the bag upside down and cuts a new slit in the bottom to get a better second flush. So maybe your mushrooms aren't finding their way out of the bag because the mycelium's too dry.
Jewell, I want to thank you for your efforts in making all your videos. I have learned so much from your videos. I have to admit, I was not looking for videos on growing anything and came across your video on the SS sanitizing barrel. I became hooked on watching all your videos as well as at least a 100 other videos created by others including your mentor. As a former investment banker who left that arena in the late 80s, I felt your pain that someone would make a stupid comment that you, a CPFA, didn't need to be in business for yourself. Sorry, but there are buttheads out here in the world, which I know you know, but had to put it out there. For all who don't know, her previous career was extremely demanding of knowledge of everything concerning someone investing in anything and everything. You can't be stupid and be able to become a Certified Personal Financial Advisor. With that said, Jewell, you keep believing in yourself and please keep making your videos. It helps an old guy like me not to make some mistakes that could be costly, like buying too small of a sanitizer to just have to sell it and buy a larger one to keep up with demand. You do ROCK for making content. thanks
I’ve experienced that after you harvest the mushrooms if deflates the bag and it rearranged the bag so more air gets in ! Good observation and I think some cuts are necessary so you can free the second flush 👍🏻
Tip: learn not to get distracted and stay on point. Just do your presentation regardless of the background noise or any random thought that pops in your head. You have a great setup, I’m thoroughly impressed. Congrats…
Thanks! You know, I'm having a hard time selling to chefs now though (lions mane)! I'm going to stop growing except a few for me and my employees. I need to work with a few chefs to have a temporary dish featuring it or something....
How often do your fans and misters come on for? Do you use a humidifier? How about and exhaust fan and intake fan with a hepa filtered once in a while? What type of lighting? What temp is the room at and how is it regulated, same with the humidity? How is that regulated?
Something I've not seen in mushroom videos and been wondering about. You speak about the first flush and then the second being less in size or quality. Has anyone ever tried adding some extra liquid nitrogen after first harvest to see if that would aid the second flush to also produce similar quality mushrooms? Maybe you could experiment with that, see if it helps or interferes.
Just a note, I have also noticed a second heavier flush with more cuts. My theory has become that it's allowing a more even exchange of gases throughout the Grow cycle and flushes...I had to remind myself that nature allows for complete freedom of mycelium growth and oxygen isn't a problem, but in our labs we must try to balance natural conditions with the reality of efficiency and continuity for market. In my opinion, you are on the cutting edge of modern mushroom cultivation and succeeding remarkably well.
Not sure if anyone has mentioned this, or noticed also, but it seems i can see the numbers on your scale much better on the videos with the light off. Thanks for all the info and great videos. Keep it up and thanks again.
Hey Funky. Love your videos., I have a question. How do you prepare your grains for spawn? I've been having some trouble getting the moisture content right. Do you boil or simmer? How long do you soak your grain? Any help will be greatly appreciated. thanks.
Hey Juan:) . So I can see a video of that coming in a month or so from now. We've finally just started making our own spawn for my business (not to sell) and doing grain to grain. We're not boiling, but soaking & pressure cooking. I'm going to keep records of what works best for us on all methods
Damn, when I commercial fished, they only let us sell to authorized restaurants, NOT the chefs and resorts for 3x the payout. Also cost me 10k per year to hold multiple permits (over 10k a year if you don't meet quota and 90% of new captains don't meet it unless they are professional anglers, so they drop out. The daily fuel cost is roughly $150 per work day (no days off ever. period no questions asked. It lasted until fuel costs were just off the map, and about 8 years later I had to give it up.
Will someone point me to one of her videos about product rotation? I feel like I'm way over thinking it. How are you keeping a constant cycle of mushrooms every day/week? - super sorry if this is obvious or you have spoken about it. I sometimes over complicate things and then have to break it down. thank you! love the videos!
Jarred Williams you know, I actually don’t have a video on that I don’t think. Honestly it can be hard for me too if I have a bad batch because you get off check. I’ll make one!
do you have any problems with the oysters cracking before delivery ? also how many days can you keep the picked oysters before delivery ? thank you for making these videos.
Hey! I don't have that issue because I sell within no later than 1 week, usually 3-4 days after harvest. By keeping the grow room very humid the mushrooms have moisture which leads to less cracking (from being too dry). Use butcher paper on top after harvest to retain moisture also
Great video, Could you list a popular dish that the Chefs make with the various species? like those elms look incredible, would be interesting what dish the chefs make, and if recipes could be shared.
So my chefs use Elms just as they would a blue oyster which is my (and their) staple. Very popular with steak dishes, chicken marsala, in soups, etc. By mixing blue oyster and elm they can sell it as a "medley of mushroom" dish but they have a similar flavor profile
If you want a lot of poundage of mushrooms to give to your Cooks start growing branched oysters oh my God they are very stemmy but the stems are as good as the cabs they're not tough at all at all at all!!! I was throwing the damn stems away thinking geez all that weight going in the garbage and then I cooked some unless them stems on a little bit and they were tender so I cut up some stems and cook them and they are just as tender as the mushroom cap. You could talk any chef worth his weight into buying thosefor the simple fact is there is very little waist and you get a ton of mushrooms from those blocks. To think just a few months ago I was so new at this and now I have tents in my basement LOL I got like 40 blocks going at a time I can't get enough blocks going I love doing it so much. If I could only afford a facility I could go into business without any doubt
Hey Scott! I think you're talking about his shiitake- shiitake fruit without the bag and it's the only species that I grow that's like that. It fruits on all sides including the bottom:)
hello, you could make a video of how much you sell the kilo of mushrooms, or you could tell me how much the kilo of mushrooms oyster common costs, greetings.
I've been trying to get better at changing my filters. I do it once a month because I use them daily. I've read the instructions on how often to change but our application is a little different from the ones listed on the instructions.
I grow mostly lions mane because of the allergy that develops from breathing oyster spores. I put all my oysters outdoors. Oysters are the worst with the spore allergy.
As a tip from a chef turned mushroom grower, never give a chef something they can't use because it hurts their bottom line I e. Food cost % Never give them mushrooms with substrate on it, because to them it looks like dirt. Just trying to help cause I've been on the both sides and know what they want.
Trimming doubles the harvest time. If you can not harvest, do it. The the only time i trim is for clamshells. I never had a chef complain about the substrate on the base when they are getting the freshest supply of mushrooms available.
Agreed Eric, thanks. Yeah I definitely don't have globs of substrate on the clusters- I'll trim a little if that happens but otherwise my chefs are totally fine with the cluster. Completely agree on giving them as little waste as possible though
No offense , chefs can be a picky bunch. But as a thought experiment, suppose you had your choice at that, or what you order that was harvested... who knows when, and wouldn’t have looked like that, which would you pick? As a previous chef, you’ve can probably think of a comparison and see if you’d truly choose the batch from the larger company/delivery service that aren’t giving you freshly harvested products, right? Plus looked like she cut off all and any substrate. It was just the base of the cluster. Personally, I’d say the presentation looked excellent. I worked as a chef for a bit, then just stuck with pizza back in the day. The head chef is a good friend but man was he a snob with food, and Inloved him personally.
Agreed. Especially with wild mushrooms i pick and sell to resturants. All the ones i grow i make sure are very presentable. Why the hell would someone leave the substrate? Image is everything. Especially when those chefs take em out the bag and show them around and post them on social media. Branding and reputation are everything in this business
@@MyersMushroomsFarms cleaning up the leftovers on the blocks doubles picking time but it is very important and often overlooked. Mo subtrate, Mo problems
Definitely Elm in the thumbnail pic- I have both growing in my grow at all times though so I'm not sure which clip you're looking at. Very similar in appearance though
Absolutely awesome sauce! You are a true fungus queen and your business is efficient, passionate, and essential to people wanting to learn about the many benefits of mushrooms and the deep intricacies of growing them. Thank you and much continued success.
Regarding the second flushes, and I've only just started growing myself but I'm doing a lot of research - There was a video on the What The Fungus channel where he talks about growing Kings. he says that the mycelium dries out where the bag is cut and he doesn't get a good second flush for that reason, so he turns the bag upside down and cuts a new slit in the bottom to get a better second flush. So maybe your mushrooms aren't finding their way out of the bag because the mycelium's too dry.
Fiona Darcey w
Jewell, I want to thank you for your efforts in making all your videos. I have learned so much from your videos. I have to admit, I was not looking for videos on growing anything and came across your video on the SS sanitizing barrel. I became hooked on watching all your videos as well as at least a 100 other videos created by others including your mentor. As a former investment banker who left that arena in the late 80s, I felt your pain that someone would make a stupid comment that you, a CPFA, didn't need to be in business for yourself. Sorry, but there are buttheads out here in the world, which I know you know, but had to put it out there.
For all who don't know, her previous career was extremely demanding of knowledge of everything concerning someone investing in anything and everything. You can't be stupid and be able to become a Certified Personal Financial Advisor. With that said, Jewell, you keep believing in yourself and please keep making your videos. It helps an old guy like me not to make some mistakes that could be costly, like buying too small of a sanitizer to just have to sell it and buy a larger one to keep up with demand. You do ROCK for making content. thanks
Jewel
I’m starting a grow, in a hydroponic tent. You’re an inspiration for me. Thank you
I’ve experienced that after you harvest the mushrooms if deflates the bag and it rearranged the bag so more air gets in ! Good observation and I think some cuts are necessary so you can free the second flush 👍🏻
Very cool! Im glad your business is growing! Thanks for the great info!
Thanks!
Thx u! Your a great teacher!🙏🏻
Tip: learn not to get distracted and stay on point. Just do your presentation regardless of the background noise or any random thought that pops in your head. You have a great setup, I’m thoroughly impressed. Congrats…
Very informative Jewell! Mushrooms are looking spectacular. Caught only a glimpse at the lions mane but they looked awesome!
Thanks! You know, I'm having a hard time selling to chefs now though (lions mane)! I'm going to stop growing except a few for me and my employees. I need to work with a few chefs to have a temporary dish featuring it or something....
Great videos 😄👍
Thanks for posting these. You're one of my inspirations to keep up with my hobby!
How often do your fans and misters come on for? Do you use a humidifier? How about and exhaust fan and intake fan with a hepa filtered once in a while? What type of lighting? What temp is the room at and how is it regulated, same with the humidity? How is that regulated?
Something I've not seen in mushroom videos and been wondering about. You speak about the first flush and then the second being less in size or quality. Has anyone ever tried adding some extra liquid nitrogen after first harvest to see if that would aid the second flush to also produce similar quality mushrooms? Maybe you could experiment with that, see if it helps or interferes.
Why nitrogen? Mushrooms are not plants
Just a note, I have also noticed a second heavier flush with more cuts. My theory has become that it's allowing a more even exchange of gases throughout the Grow cycle and flushes...I had to remind myself that nature allows for complete freedom of mycelium growth and oxygen isn't a problem, but in our labs we must try to balance natural conditions with the reality of efficiency and continuity for market. In my opinion, you are on the cutting edge of modern mushroom cultivation and succeeding remarkably well.
Not sure if anyone has mentioned this, or noticed also, but it seems i can see the numbers on your scale much better on the videos with the light off. Thanks for all the info and great videos. Keep it up and thanks again.
good advice in the video and the comments. ygg
Hey Funky. Love your videos., I have a question. How do you prepare your grains for spawn?
I've been having some trouble getting the moisture content right.
Do you boil or simmer?
How long do you soak your grain?
Any help will be greatly appreciated. thanks.
Hey Juan:) . So I can see a video of that coming in a month or so from now. We've finally just started making our own spawn for my business (not to sell) and doing grain to grain. We're not boiling, but soaking & pressure cooking. I'm going to keep records of what works best for us on all methods
Jewell’s Funky Fungi do you rehydrate or “dunk” between flushes, if not, how come?
Excellent video!
I used to like mushrooms 🍄 a little but now I like them a lot 😋
Have you tried turning the blocks upside down for second flushes? Just cut what was the bottom.
Fantastic video! Thank you.
Por que parou com os vídeos??? aprendo muito com voce. obrigado.
How do you prep for refrigeration? Do you place directly into the cooler after harvest? Also any tips for keeping the caps from splitting?
What kind of rope lights were you using in your grow room? I'd like to buy some for myself.
Color-coded pins push pins for flushes cheap and easy
How many flushes can one bag go through? Will it keep fruiting forever? If not, when do you know it needs to be replaced?
Love the videos! Keep up the great work!
Damn, when I commercial fished, they only let us sell to authorized restaurants, NOT the chefs and resorts for 3x the payout. Also cost me 10k per year to hold multiple permits (over 10k a year if you don't meet quota and 90% of new captains don't meet it unless they are professional anglers, so they drop out. The daily fuel cost is roughly $150 per work day (no days off ever. period no questions asked. It lasted until fuel costs were just off the map, and about 8 years later I had to give it up.
Great Video... thanks from Germany
Will someone point me to one of her videos about product rotation? I feel like I'm way over thinking it. How are you keeping a constant cycle of mushrooms every day/week? - super sorry if this is obvious or you have spoken about it. I sometimes over complicate things and then have to break it down. thank you! love the videos!
Jarred Williams you know, I actually don’t have a video on that I don’t think. Honestly it can be hard for me too if I have a bad batch because you get off check. I’ll make one!
Jewell's Funky Fungi thank you! I can't wait to watch it. I'm still going through the rest of your videos. Amazing, please keep them coming.
do you have any problems with the oysters cracking before delivery ?
also how many days can you keep the picked oysters before delivery ?
thank you for making these videos.
Hey! I don't have that issue because I sell within no later than 1 week, usually 3-4 days after harvest. By keeping the grow room very humid the mushrooms have moisture which leads to less cracking (from being too dry). Use butcher paper on top after harvest to retain moisture also
my oysters look like crap after 2.5 days in the walk in cooler, its very frustrating , I may be letting them get to mature before picking.
Great video, Could you list a popular dish that the Chefs make with the various species? like those elms look incredible, would be interesting what dish the chefs make, and if recipes could be shared.
Better than Campbells?
LOLOLOLOL!!!
So my chefs use Elms just as they would a blue oyster which is my (and their) staple. Very popular with steak dishes, chicken marsala, in soups, etc. By mixing blue oyster and elm they can sell it as a "medley of mushroom" dish but they have a similar flavor profile
Do you soak your blocks after 1st flush?
Nope! Shiitake could use a dunk after first flush but I only did 1 flush
If you want a lot of poundage of mushrooms to give to your Cooks start growing branched oysters oh my God they are very stemmy but the stems are as good as the cabs they're not tough at all at all at all!!! I was throwing the damn stems away thinking geez all that weight going in the garbage and then I cooked some unless them stems on a little bit and they were tender so I cut up some stems and cook them and they are just as tender as the mushroom cap.
You could talk any chef worth his weight into buying thosefor the simple fact is there is very little waist and you get a ton of mushrooms from those blocks. To think just a few months ago I was so new at this and now I have tents in my basement LOL I got like 40 blocks going at a time I can't get enough blocks going I love doing it so much. If I could only afford a facility I could go into business without any doubt
Branches with oysters are a sign of high CO2 levels or bad airflow
Are you still growing mushrooms and or you still making videos on another social media?
Awesome
What happened to your Mushroom business? I am totally interested in this opportunity, however I am curious why you discontinued yourself.
You are so beautiful glad to see another black business owner
She actually not black. Shes actually part asian part Hispanic and white.
Are you still growing?
Do you offer any visitor opportunities? I live close by. I think you are amazing!!!!☀️I’m binge watching these videos!😂
hello , hope u r fine and happy , pl tell us about ur sterilization . thanks
i grow mushroom for one year. but it takes more then 50 days to grow
nice
I’d love to start a small mushroom growing business. But I’m overwhelmed on how to start
very helpful!
TR removes his bags pretty soon even before first flush, can I ask why you do not? Just curious ?
Hey Scott! I think you're talking about his shiitake- shiitake fruit without the bag and it's the only species that I grow that's like that. It fruits on all sides including the bottom:)
Where do you get those mask?
hello, you could make a video of how much you sell the kilo of mushrooms, or you could tell me how much the kilo of mushrooms oyster common costs, greetings.
Hi:) . I'm not sure about kilo's but I generally sell most species for $10/lb. King oyster, shiitake & Pioppino sell at $12/lb
thanks¡
Are you still doing this mushroom business? I found you through John at Growing Your Greens. :)
Thanks for the videos!
She went out of business last fall.
@@john-smith. aw, that sucks.
What's with the mask? To keep you from breathing in spores? Because there is an open exhaust port with out a filter.
Yep, from breathing in spores. It's designed so that the air coming in has to go through those filters
Jewell's Funky Fungi yeah I have a couple myself. I weld so sometimes it's a blessing to own one.
I've been trying to get better at changing my filters. I do it once a month because I use them daily. I've read the instructions on how often to change but our application is a little different from the ones listed on the instructions.
I grow mostly lions mane because of the allergy that develops from breathing oyster spores. I put all my oysters outdoors. Oysters are the worst with the spore allergy.
i was wack so i had to subscribe
As a tip from a chef turned mushroom grower, never give a chef something they can't use because it hurts their bottom line I e. Food cost %
Never give them mushrooms with substrate on it, because to them it looks like dirt. Just trying to help cause I've been on the both sides and know what they want.
Trimming doubles the harvest time. If you can not harvest, do it. The the only time i trim is for clamshells. I never had a chef complain about the substrate on the base when they are getting the freshest supply of mushrooms available.
Agreed Eric, thanks. Yeah I definitely don't have globs of substrate on the clusters- I'll trim a little if that happens but otherwise my chefs are totally fine with the cluster. Completely agree on giving them as little waste as possible though
No offense , chefs can be a picky bunch. But as a thought experiment, suppose you had your choice at that, or what you order that was harvested... who knows when, and wouldn’t have looked like that, which would you pick? As a previous chef, you’ve can probably think of a comparison and see if you’d truly choose the batch from the larger company/delivery service that aren’t giving you freshly harvested products, right? Plus looked like she cut off all and any substrate. It was just the base of the cluster. Personally, I’d say the presentation looked excellent. I worked as a chef for a bit, then just stuck with pizza back in the day. The head chef is a good friend but man was he a snob with food, and Inloved him personally.
Agreed. Especially with wild mushrooms i pick and sell to resturants. All the ones i grow i make sure are very presentable. Why the hell would someone leave the substrate? Image is everything. Especially when those chefs take em out the bag and show them around and post them on social media. Branding and reputation are everything in this business
@@MyersMushroomsFarms cleaning up the leftovers on the blocks doubles picking time but it is very important and often overlooked. Mo subtrate, Mo problems
What is Mushroom compost then at the store? anyone copy.
Spent...done fruiting.
Dynamo. Thank you:)
😎
youre so nice that i wouldn't mind sharing a mask with you
Looks more like a Oyster (Pleurotus ostreatus) than a Elm (Hypsizygus ulmarius) mushroom.
Definitely Elm in the thumbnail pic- I have both growing in my grow at all times though so I'm not sure which clip you're looking at. Very similar in appearance though
قلع قاسي
قطف قاسي
you are a goddess. I love how serious and boss you can get ! Strong women amazing ~!!!
face juices🤣
Could be informative if you were more prepared.
why does begging for subscribers in the end of the video become so popular these days, that's actually what keeps me from subscribing...
Dirty face juices... yes.. yes.. the dirty face juices.. yes.