During the month of November we were showcased through so many news and media streams! News Channel 6, News Channel 10, the Times Union, Indian Ladder Farms’ Podcast, Cynthia Pooler’s ‘Local Everywhere” Youtube Channel, and the Hudson Mohawk Radio Station! The Mycelium is spreading!
There are paywalls to the Times Union articles, but you can find them here:
Pam Abrams’ Article:
Rachel Silberstein’s article:
News Channel 6:
An interview about what ARPA (American Rescue Plan Act) Funds would mean for Collar City Mushrooms and other small businesses.
Local Everywhere with Cynthia Pooler:
(an interview about Collar City Mushrooms and why mushrooms are important.)
News Channel 10 with Stephanie Rivas
Interview with Hudson Mohawk Producer and poet Thom Francis:
(an interview about poetry, mushrooms, and creativity.)
Our final Music and Creativity Celebration of the year featuring artist Jade Warrick and DJ Mercy!! Was a fun evening with mushroom forward snacks by Mary Donahue and wood fired pizza by 518 woodfired.
Our November dinner curated by Chef Kate Ray was an incredibly delicious evening!
We hosted our first Maker Market with two vendors: The Thrifted Gift and Apothekaris. We will be hosting another one on Saturday, Dec 17th with 4 vendors already confirmed! Support small local creators this holiday season by buying locally made gifts for your friends and family!
We welcomed Melissa as a new team member! She will be helping us make substrate bags, clean the grow rooms, and get blocks in to grow!
Three new restaurants started incorporating our mushrooms into their meals. The Scarlet Knife in Latham, The People’s Pub in Chatham, and The Mud Club in Woodstock. Make sure you check them out!
Knit wits with Kerri returned for another cozy session of mushroom tea and knitting!
The monthly 2nd Sunday poetry and prose open mic hosted by poets Nancy Klepsch and Dan Wilcox continues to be an entertaining and enlightening afternoon.
Amy and Avery sat down with the beverage masters at Indian Ladder Farms and WEQX DJ Jeff Mo’rad during their podcast, Agricultural Acts. The beer brewed with our farm grown and wild foraged Reishi is absolutely delicious!
The Podcast hasn’t been released yet, but the Ganoderma Saison is now tapped and available at the ILF Cidery and Brewery tasting room. Follow their podcast on youtube to catch our episode when it is posted:
We hosted the RPI Biopunk class for a tour of the farm.
We collaborated with Ovenbird Baking to do our first Chanterelle’s Kitchen Soup and Bread Boule Pop-Up. The Autumn Harvest Mixed Mushroom soup was out of this world delicious, and the Bread Boules were the perfect delivery vehicle! (Next one will be Thursday, Dec 15th). Chanterelle’s Kitchen will be the name of our food production line and monthly dinner pop-up once we move into the second floor at 333 2nd Ave.
Our chef teams have been experimenting and refining recipes that will be made at Chanterelle’s Kitchen, including these Shiitake Dumplings! They were perfect for the mixed mushroom broth soup, but also just right on their own!
Avery gave a talk at Inspiring Wellness Solutions in Troy on various ways of incorporating mushrooms into your wellcare routine.
The Biology Teachers from Averill Park High School sent us pictures of their growing mushrooms… and their students enjoying them as a snack!
We are reading Langdon Cook’s The Mushroom Hunters in our book club. The final meeting on it will be Thursday, Dec 15th. It is a fun and mouthwatering tale of the foraging culture primarily in the northwest of the United States.
Huge thanks to Jon Cullinan, the owner of 333 2nd Ave, for giving our lot a facelift! What an improvement!
November’s NYPAC Meeting was hosted by the Hudson Valley Psychedelic Society in Kingston at the Kingston Pop Museum. Matt Duffy from the Colorado group SPORE was our guest speaker, with a special appearance by professional lobbyist Mike Avella Jr. You can watch the entire meeting here:
(There is a brief sound issue when we start our discussion but it is resolved shortly)
You can join our next meeting right at the farm or through this Zoom link:
Entheonurse CJ Spotswood, author of The Microdosing Guidebook, stopped by the farm for a visit.
Wayne Kamir, medical chemist and researcher out of Colorado stopped by with Robert Rush for some great conversation and a tour of the farm.
Our final Meditation amongst the mushrooms in November was led by the Sound Journey team of Kayla and Tara from Divinely Guided Wellness.
Coming up at the Farm:
Our Dinner on the Farm in December by Chef Ria is completely sold out! Stay tuned for January’s Dinner if you missed getting a ticket!
The Cluster Busters will be our guest speakers for the NYPAC December meeting on the 13th. They will be sharing information on the following topics: What is a cluster headache; History of how they learned over 20 years ago that LSD, psilocybin and other psychedelics are effective treatments; Work they have done to educate patients and generate supportive research; and an Overview of growing research on psychedelics for a range of pain conditions. Presenters will be Eileen Brewer, Clusterbusters Board President; Joe McKay, Clusterbusters Board Member; Kevin Lenaburg, Clusterbusters Policy Director.
Our Soup and Bread Boule Chanterelle’s Kitchen pop up on Dec 15th will be a Chestnut and Pumpkin Curry with Chestnut Mushroom Bacon. Vegan and Gluten Free (Bread Boules contain Gluten). $15 for just soup. $5 per bread boule.
The December 20th Meditation will include a Cacao circle led by Primo Botanica’s founder Oliver! $15 Suggested Donation
Coming in 2023:
We are collaborating with the Rosendale Theater and other fans of fungi in the Hudson Valley area to curate a mushroom themed festival on June 17th, 2023 that will include a feature film, short films, fungi poetry reading, a cooking demo and a variety of panels and mushroom walks. Stay tuned for more details.
Avery has been invited to speak at Troy’s Cornell Cooperative Spring Garden Day in March.
Avery will be teaching two courses through the Hudson Valley Community College’s Continuing Education Program in the spring. A repeat of the 4 session course taught in the fall, and a cooking with mushrooms immersive class! Stay tuned for more information.