CAN: A sommelier and chef head to northern B.C. to grow mushrooms

Fungus or not, the vegetable that grows out of composting matter is loaded with protein, vitamins, minerals, and fibre. So what makes one suddenly want to start growing mushrooms?

French Canadian sommelier Marie-Eve Arseneault and French chef Alexis Galus began growing lion’s mane mushrooms in Smithers, B.C., for their own culinary and medicinal purposes; however, in 2020, a landslide closed the only road leading up to Smithers.

“No trucks or food trucks were coming up north … We realized that if something really big happened, we don’t have many [food producers] up north. And we were already growing for our own personal consumption, so we decided, well, let’s get going,” Arseneault told Black Press Media.

The couple built a container farm on their property, allowing them to do everything from scratch — whether inoculating mushrooms or selling mycelium liquid cultures to other mushroom growers.

“One of the things we thought about when building our farm is that mushrooms are a crop that can go bad quickly, so we thought, ‘what can we do not to put our products in the garbage?’”


Publication date:

Receive the daily newsletter in your email for free | Click here

Other news in this sector:

Sign up for our daily Newsletter and stay up to date with all the latest news!

Subscribe I am already a subscriber

You are using software which is blocking our advertisements (adblocker).

As we provide the news for free, we are relying on revenues from our banners. So please disable your adblocker and reload the page to continue using this site.

Click here for a guide on disabling your adblocker.