Hey man! I really really like your videos and your farm. I'd love go learn on location but for geographical reasons I don't think it will be possible any time soon. But, is there any way I can get in touch with you? I'd love to ask you some questions :D
Hey Man ;) What was your deciding factor to move you into wanting a business like this? I've been foraging for years, and now Just want to Grow for myself... I have a lot if people interested in our area about what I do and could "possibly" Have a market in Aroostook County Maine. Word of Mouth is really Big Here and Im really curious as to what sparked your interest.... Im not sure if you've mentoined this as There are so many videos on your channel...lol..
Hey there, if you really enjoy growing I think you should keep on doing it especially if there’s a market for it in your area. You never know maybe it could turn into a real business if you keep at it and eventually be able to quit your job and do what you love, if that is what you love. Also you can make a lot more money running a business than working a job but I’m sure you’re well aware of that.
the answer that seems to escape me, is? How do you keep you P-values, so low? And from the get go. DO you buy a species, grow it out and then clone one of the best fruiting bodies and keep those genetics going? No-one ever shows the steps to this missing puzzle. Its always about bigger and more complex side of mushrooming farming. I have all the substrate preparation, inoculating with L.C."s, have a mini lab in my house, a fruiting chamber in my basement, built a 13' x 22' building, sectioned it off for different rooms, i.e. fruiting chamber, incubation chamber, my LABORATORY ,mmmuuuwwaaahahahaaaa, prep room, can get raw sawdust for $20 a ton, wheat bran for $15.00/ 50 lbs, rye grain for $16.00/56 lbs, built a steam sterilizer. I have just about everything I need, just that remaining piece. Whats the best approach to farming quality mushrooms, without aborts, and knowing when the mushrooms will pop. I have noticed a "sucking phase" during spawn run. The bags start out all inflated, then over the next two weeks, the bags starts to collapse around the substrate. maybe you could provide more insight on this phase in one of your videos. Kind of seeing the mycelial eye.
do u create more income when selling to restaurants or more on the farmers market? I mean market cuts of a day of work and u need a decent booth, extra little boxes, maybe there is a fee to open a booth etc. (i dont know the correct words, not a native speaker)
The profit margin from Farmers markets could possibly be higher since you'd sell them at a retail price instead of a wholesale price that you'd charge restaurants. I'd preferably go with restaurants though because you're getting that consistent sale, even if it's at a lower profit. Farmers markets could do really well or you could not sell anything, but with standing orders to chefs you'll always have that income. That's just my view on it though, hope it makes sense!
Thanks for the good tips. I haven't even started growing yet and this is very motivational. You have a great channel,sir.
Cool t-shirt, sadly its not written 'FARMER' on the back side
I have a 7x7x7 grow tent I am turning into a fruiting chamber. How do I start?
love the info thanks man , what was that pink cauliflower like mushroom strain you have grown ?
Amazing weather your gravel ground coved snow. I could never
imagine. For how long will it stand..?
Hi, GREAT video! Question: How do I learn what price points are fair before making an offer?
Check what others are selling it for
Awesome content, nice beats too
So are you growing seasonally or are you using heat during colder months?
Impressive. You're a great business man. Thank you for this video. God Bless you.🌻
Hey man! I really really like your videos and your farm. I'd love go learn on location but for geographical reasons I don't think it will be possible any time soon. But, is there any way I can get in touch with you? I'd love to ask you some questions :D
Hey Man ;) What was your deciding factor to move you into wanting a business like this? I've been foraging for years, and now Just want to Grow for myself... I have a lot if people interested in our area about what I do and could "possibly" Have a market in Aroostook County Maine. Word of Mouth is really Big Here and Im really curious as to what sparked your interest.... Im not sure if you've mentoined this as There are so many videos on your channel...lol..
Hey there, if you really enjoy growing I think you should keep on doing it especially if there’s a market for it in your area. You never know maybe it could turn into a real business if you keep at it and eventually be able to quit your job and do what you love, if that is what you love. Also you can make a lot more money running a business than working a job but I’m sure you’re well aware of that.
the answer that seems to escape me, is? How do you keep you P-values, so low? And from the get go. DO you buy a species, grow it out and then clone one of the best fruiting bodies and keep those genetics going? No-one ever shows the steps to this missing puzzle. Its always about bigger and more complex side of mushrooming farming. I have all the substrate preparation, inoculating with L.C."s, have a mini lab in my house, a fruiting chamber in my basement, built a 13' x 22' building, sectioned it off for different rooms, i.e. fruiting chamber, incubation chamber, my LABORATORY ,mmmuuuwwaaahahahaaaa, prep room, can get raw sawdust for $20 a ton, wheat bran for $15.00/ 50 lbs, rye grain for $16.00/56 lbs, built a steam sterilizer. I have just about everything I need, just that remaining piece. Whats the best approach to farming quality mushrooms, without aborts, and knowing when the mushrooms will pop. I have noticed a "sucking phase" during spawn run. The bags start out all inflated, then over the next two weeks, the bags starts to collapse around the substrate. maybe you could provide more insight on this phase in one of your videos. Kind of seeing the mycelial eye.
Do you need some sort of certification to be able to sell to chefs?
I think you just need food handling certificate in your state. At least in California that's what you should have
Nice tips
dope
do u create more income when selling to restaurants or more on the farmers market?
I mean market cuts of a day of work and u need a decent booth, extra little boxes, maybe there is a fee to open a booth etc.
(i dont know the correct words, not a native speaker)
The profit margin from Farmers markets could possibly be higher since you'd sell them at a retail price instead of a wholesale price that you'd charge restaurants. I'd preferably go with restaurants though because you're getting that consistent sale, even if it's at a lower profit. Farmers markets could do really well or you could not sell anything, but with standing orders to chefs you'll always have that income.
That's just my view on it though, hope it makes sense!
1. Samples
2. Consistency
3.
4. Word of mouth
5.social media
3. Value