To lay the groundwork for a grander venture is often referred to as “planting the seed.” But more suited to Devon Gilroy, founder of Tivoli Mushrooms, is “inoculating the substrate.” Operating in a warehouse that is host to other artisans and businesses in Hudson, Gilroy is channeling his culinary expertise into the creation of an indoor mushroom farm. His goal? To cultivate sustainably grown gourmet mushrooms for local restaurateurs and foodies.
“Mushrooms are having a moment,” said Gilroy. That much seems true: sales of medicinal mushrooms are surging, research into the therapeutic uses of psychedelic mushrooms has exploded, and businesses are using mycelium to create everything from leather to bacon.
But while there are many pathways from soil to market for mushrooms, Gilroy’s farm has led with a low-waste, low-energy growth process. Mushrooms can certainly adapt to fluctuating outdoor climates, but grow rooms like the ones at Tivoli Mushrooms — with controlled levels of CO2, humidity, light, air, and temperature — make fungi cultivation more reliable.
At Tivoli Mushrooms’ 5,000-square-foot space, three grow rooms and an incubation lab have proven to be sufficient for the entire growth process, from inoculation to distribution. Rooms are lit with carefully selected UV bulbs, filtered bags facilitate air exchange as mushrooms release CO2 and take in oxygen, and humidity levels are tailored to meet the needs of each mushroom variety.
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