Meet the Team

Pat – CEO & Founder

 

Patrick has over 15 years of experience in growing food and developing food systems.  Patrick’s passion for growing food started at university. It was here where he grew his own vegetables and began to learn the art of growing mushrooms. This hobby blossomed into a career when he started his own ecological & ethical business – Upcycled Mushrooms.

 

Patrick now consults with farms to create sustainable growing solutions. These growing systems limit the energy required for fungi cultivation, whilst also recycling natural waste materials into food to feed fungi.

Through Upcycled Mushrooms, he provided exotic mushrooms to local restaurants, as well as rare local-origin strains of fungi for other growers.  He also has a range of workshops & courses on how to grow edible mushrooms. To encourage people to grow amazing mushrooms at home, Patrick developed the UK’s first ready to fruit Lion’s Mane mushroom kits. He has also developed Pink oyster mushroom grow kit, Grey oyster mushroom grow kit & Wine Cap start spawn mushroom grow kit.

Easymushroomgrowing is his new venture to bring all this knowledge and understanding on how to grow a huge array of mushrooms. He teaches mushroom growing in a variety of different methods to suit every situation. He is developing a series of videos which explains the processes in easy to follow steps. From these videos you will learn everything you need to grow your own mushroom business from scratch.

Patrick has also helped set up other innovative & unique farming projects. This includes the community led urban micro dairy Street Goat.  As a food activist, he gives talks around the world on these projects and more.

Jack – Production Manager

 

Hey! My name is Jack and I run the production side of things here at Upcycled Mushrooms. If you buy something from us, I’ll probably have a hand in making it!
🔬I’ve got a science background, but have always had a deep passion for the natural world and our place in it. So, when Patrick asked me to turn my hand at growing fungi, I was so happy. Working in such an environmentally and ethically focused business is a dream come true!✨
If you come to the mushroom lab you’ll mostly find me boogying around to funk and soul. 🎶

 

My Interests:
🌳👣 Being out in nature! Most weekends I’m out hiking or swimming outdoors.
🤤 Food (who doesn’t?!) Favourite cuisines include Mexican and Thai.
📖🤓Reading. I’m a big fan of fantasy, but on my current reading shelf is: Feral by George Monbiot and The Book of Trespass by Nick Hayes
🧘🤸Yoga and Meditation
😍🤯 I’m forever amazed with the scope & scale of our world… Nature is ridiculous!

Tiahna – Marketing & Production Assistant

 

Tiahna is the newest member of the fungi family here at Upcycled Mushrooms. Like all of us around here, Tiahna is a bit of a mushroom fiend and always finds comfort in nature. Tiahna studied animation at university and is a serial hobbyist when it comes to anything creative. This has led her to winning competitions including photography, cake decorating and other crafting events. 

Tiahna is also a published illustrator – currently working on children’s books. Music is also a big part of her life being a singer/songwriter.

🐺Kayla the dog 🐺 – Official Mascot & all round power pups!

 

Herro! My name is Kayla and I spend my time sunbathing in front of the laboratory while my owner is busy filling mushroom bags.

I loooooove treats and petting and also keep a good eye on all things outside, particulary for those pesky squirrels and rodents who want to steal our wheat bran stash.

I see myself as a big she-wolf and if you are lucky I’ll howl so loud that you’ll think I’m actually a real wolf!! 🐺

Meet the Team

Pat – CEO & Founder

 

Patrick has over 15 years of experience in growing food and developing food systems.  Patrick’s passion for growing food started at university. It was here where he grew his own vegetables and began to learn the art of growing mushrooms. This hobby blossomed into a career when he started his own ecological & ethical business – Upcycled Mushrooms.

 

Patrick now consults with farms to create sustainable growing solutions. These growing systems limit the energy required for fungi cultivation, whilst also recycling natural waste materials into food to feed fungi.

Through Upcycled Mushrooms, he provided exotic mushrooms to local restaurants, as well as rare local-origin strains of fungi for other growers.  He also has a range of workshops & courses on how to grow edible mushrooms. To encourage people to grow amazing mushrooms at home, Patrick developed the UK’s first ready to fruit Lion’s Mane mushroom kits. He has also developed Pink oyster mushroom grow kit, Grey oyster mushroom grow kit & Wine Cap start spawn mushroom grow kit.

Easymushroomgrowing is his new venture to bring all this knowledge and understanding on how to grow a huge array of mushrooms. He teaches mushroom growing in a variety of different methods to suit every situation. He is developing a series of videos which explains the processes in easy to follow steps. From these videos you will learn everything you need to grow your own mushroom business from scratch.

Patrick has also helped set up other innovative & unique farming projects. This includes the community led urban micro dairy Street Goat.  As a food activist, he gives talks around the world on these projects and more.

Jack – Production Manager

 

Hey! My name is Jack and I run the production side of things here at Upcycled Mushrooms. If you buy something from us, I’ll probably have a hand in making it!
🔬I’ve got a science background, but have always had a deep passion for the natural world and our place in it. So, when Patrick asked me to turn my hand at growing fungi, I was so happy. Working in such an environmentally and ethically focused business is a dream come true!✨
If you come to the mushroom lab you’ll mostly find me boogying around to funk and soul. 🎶

 

My Interests:
🌳👣 Being out in nature! Most weekends I’m out hiking or swimming outdoors.
🤤 Food (who doesn’t?!) Favourite cuisines include Mexican and Thai.
📖🤓Reading. I’m a big fan of fantasy, but on my current reading shelf is: Feral by George Monbiot and The Book of Trespass by Nick Hayes
🧘🤸Yoga and Meditation
😍🤯 I’m forever amazed with the scope & scale of our world… Nature is ridiculous!

Tiahna – Marketing & Production Assistant

 

Tiahna is the newest member of the fungi family here at Upcycled Mushrooms. Like all of us around here, Tiahna is a bit of a mushroom fiend and always finds comfort in nature. Tiahna studied animation at university and is a serial hobbyist when it comes to anything creative. This has led her to winning competitions including photography, cake decorating and other crafting events. 

Tiahna is also a published illustrator – currently working on children’s books. Music is also a big part of her life being a singer/songwriter.

🐺Kayla the dog 🐺 – Official Mascot & all round power pups!

 

Herro! My name is Kayla and I spend my time sunbathing in front of the laboratory while my owner is busy filling mushroom bags.

I loooooove treats and petting and also keep a good eye on all things outside, particulary for those pesky squirrels and rodents who want to steal our wheat bran stash.

I see myself as a big she-wolf and if you are lucky I’ll howl so loud that you’ll think I’m actually a real wolf!! 🐺

Follow our adventure on instagram

Whoop! It’s finally here and ready to show all you lovely people ✨

Link in bio to check out our new website

#brandtransformation #websitealchemy #sorcerydesign #digitaltransformation #alchemyforyourdreams #purposedrivenbusiness #wellnessentrepreneur #sustainablebranding #holisticwellness #webdesignmagic #brandalchemy #creativeentrepreneur

Whoop! It’s finally here and ready to show all you lovely people ✨ Link in bio to check out our new website #brandtransformation #websitealchemy #sorcerydesign #digitaltransformation #alchemyforyourdreams #purposedrivenbusiness #wellnessentrepreneur #sustainablebranding #holisticwellness #webdesignmagic #brandalchemy #creativeentrepreneur

As a few of my friends know I had to make a big career change recently and decided to retrain as a software engineer. I am super excited to finally launch Sorcery design tomorrow with my amazing partner @kay.naomii . Welcome to our new joint digital adventure!! #digitalalchemy #sorcerydesign

As a few of my friends know I had to make a big career change recently and decided to retrain as a software engineer. I am super excited to finally launch Sorcery design tomorrow with my amazing partner @kay.naomii . Welcome to our new joint digital adventure!! #digitalalchemy #sorcerydesign

Life in the mountains 🏔 is something I never knew I needed in my life…

Autumn has to be my favourite season for so many reasons 🍄😉 I have never witnessed such a dramatic change in seasons before living in the alpes. Watching the whole hillsides changing colour has been quite magical. 🍂🍁

#ecrins #easymushroomgrowing #mountainlife #autumnmountains #pelvoux #livinginthealps #frenchalpes #mountainnature #startingtosnow #movetofrance #livinginfrance

Life in the mountains 🏔 is something I never knew I needed in my life… Autumn has to be my favourite season for so many reasons 🍄😉 I have never witnessed such a dramatic change in seasons before living in the alpes. Watching the whole hillsides changing colour has been quite magical. 🍂🍁 #ecrins #easymushroomgrowing #mountainlife #autumnmountains #pelvoux #livinginthealps #frenchalpes #mountainnature #startingtosnow #movetofrance #livinginfrance

Looking for a scare this Halloween? 👻

Here goes: A terrifying 14.5 million pumpkins are expected to be left uneaten this Halloween, in the UK alone! ☹️ 

These are some scary stats! Especially when pumpkins are delicious to eat! 😋

Rather than using toxic petroleum based candles or tea lights to light up your pumpkin, 💡maybe try and find some battery fairy lights instead so the flesh doesn’t get ruined.

After having all the fun of carving your scary pumpkin face 🎃 you can carve up your pumpkin even more and turn it into a delicious pumpkin pie! 🥧

Here is a great american pumpkin pie recipe shared with me , many thanks to Apple Shawshtu for the amazing recipe!

AMERICAN PUMPKIN PIE

First: cook the pumpkin. You can use up a jack o'lantern after Halloween, by cutting it up, cleaning off any sooty flesh. Or starting with a new pumpkin, cut it open and remove seeds, (the seeds can be cleaned and toasted for a great snack!), put chunks of pumpkin into boiling water (in a normal pan, or pressure cooker), and boil or steam until  the flesh is soft. Allow to cool, and remove the flesh from the shell. You can also use any leftover cooked pumpkin which you already  cooked. Mash the cooked flesh, and drain it well, then proceed with the recipe.

Ingredients:

🎃 Pinch salt (optional)

🎃 2/3 cup sugar (just under 6oz volume)

🎃 2 tsp 'pumpkin pie spice' (approx = 1 tsp cinnamon, 1⁄4 tsp nutmeg, 1⁄2 tsp ginger) 

🎃 2 eggs, slightly beaten

🎃 1+2/3 cups milk (approx 14 oz volume). Any type of milk is fine.

🎃 1+1⁄2 cups cooked mashed pumpkin, which you have drained well, before using

🎃 Oil for greasing the pie-plate(s)

🎃 Pastry for your pie-plate/tin (shop-bought pastry or make your own)

METHOD: Line your [greased] pie plate with pastry.

🎃 Mix the salt, sugar, and spices together, and stir them into the beaten eggs.

🎃 Add  milk and mashed pumpkin. Pour carefully into the pastry in the pie-dish.

🎃 Bake in a very hot oven (200C) for 10min, then reduce the temperature to 160C  and bake 35 min longer, or until a knife inserted comes out  'clean'.

#pumpkinrecipe #foodwastewarriors #easymushroomgrowing #stopfoodwaste #nomorefoodwaste #zerofoodwaste

Looking for a scare this Halloween? 👻 Here goes: A terrifying 14.5 million pumpkins are expected to be left uneaten this Halloween, in the UK alone! ☹️  These are some scary stats! Especially when pumpkins are delicious to eat! 😋 Rather than using toxic petroleum based candles or tea lights to light up your pumpkin, 💡maybe try and find some battery fairy lights instead so the flesh doesn’t get ruined. After having all the fun of carving your scary pumpkin face 🎃 you can carve up your pumpkin even more and turn it into a delicious pumpkin pie! 🥧 Here is a great american pumpkin pie recipe shared with me , many thanks to Apple Shawshtu for the amazing recipe! AMERICAN PUMPKIN PIE First: cook the pumpkin. You can use up a jack o'lantern after Halloween, by cutting it up, cleaning off any sooty flesh. Or starting with a new pumpkin, cut it open and remove seeds, (the seeds can be cleaned and toasted for a great snack!), put chunks of pumpkin into boiling water (in a normal pan, or pressure cooker), and boil or steam until  the flesh is soft. Allow to cool, and remove the flesh from the shell. You can also use any leftover cooked pumpkin which you already  cooked. Mash the cooked flesh, and drain it well, then proceed with the recipe. Ingredients: 🎃 Pinch salt (optional) 🎃 2/3 cup sugar (just under 6oz volume) 🎃 2 tsp 'pumpkin pie spice' (approx = 1 tsp cinnamon, 1⁄4 tsp nutmeg, 1⁄2 tsp ginger)  🎃 2 eggs, slightly beaten 🎃 1+2/3 cups milk (approx 14 oz volume). Any type of milk is fine. 🎃 1+1⁄2 cups cooked mashed pumpkin, which you have drained well, before using 🎃 Oil for greasing the pie-plate(s) 🎃 Pastry for your pie-plate/tin (shop-bought pastry or make your own) METHOD: Line your [greased] pie plate with pastry. 🎃 Mix the salt, sugar, and spices together, and stir them into the beaten eggs. 🎃 Add  milk and mashed pumpkin. Pour carefully into the pastry in the pie-dish. 🎃 Bake in a very hot oven (200C) for 10min, then reduce the temperature to 160C  and bake 35 min longer, or until a knife inserted comes out  'clean'. #pumpkinrecipe #foodwastewarriors #easymushroomgrowing #stopfoodwaste #nomorefoodwaste #zerofoodwaste

Nitrate Fertilisers: if you don’t know this stuff already, you’re going to be horrified.

 First off, their production is so energy intensive that fertiliser production equates to about 3-5% of the entire global natural gas usage, accounting for 1% of our entire global energy use 😲🤯

 So, it’s a massive contributor to climate change AND its impact on the soil is devastating. 

 Secondly, nitrate fertilisers kill the food web of microorganisms existing in living soils. Dead soil loses hummus, nutrients and its structure. So, when rain falls unused nitrate fertilisers end up running off fields and into the surrounding ecosystem.

 This is a disaster for fungi as changes in soil chemistry can have dramatic effects on their ability to survive. Industrial agriculture is the leading cause of loss of fungi and their loss has huge implications as many other species rely on these marvellous organisms to survive. 

 So, knowing the damage they cause, why do we even use nitrate fertilisers?

 Ammonium nitrate - the main compound in artificial fertilisers also happens to be one of the main compounds in creating explosives. During World War I and II, chemical production companies sprung up all over Europe to profit from its use in the war effort. When WWII ended & demand disappeared, they needed a new market and sold it as fertiliser instead. 

So, this is why we now use these toxic compounds to produce industrial food - to keep defunct and pointless businesses alive. 

Only 30% of the world's food is produced using this f*cking terrible process (using 75% of the agricultural land to do so). It’s causing soil loss at such an alarming rate, we are likely to have no topsoil left within 40 - 60 harvests. Think ocean plastic is a problem? Well, it is. ...But this is far far bigger.

So what can we do? Food armageddon is coming and we need to support better systems of food production which CAN and WILL replace the industrial model. Systems which are actually ‘green’, ones that work with nature, and ones that are biologically progressive rather than chemically progressive. We need to create and support a food system which nourishes the planet and all beings.

Nitrate Fertilisers: if you don’t know this stuff already, you’re going to be horrified.  First off, their production is so energy intensive that fertiliser production equates to about 3-5% of the entire global natural gas usage, accounting for 1% of our entire global energy use 😲🤯  So, it’s a massive contributor to climate change AND its impact on the soil is devastating.   Secondly, nitrate fertilisers kill the food web of microorganisms existing in living soils. Dead soil loses hummus, nutrients and its structure. So, when rain falls unused nitrate fertilisers end up running off fields and into the surrounding ecosystem.  This is a disaster for fungi as changes in soil chemistry can have dramatic effects on their ability to survive. Industrial agriculture is the leading cause of loss of fungi and their loss has huge implications as many other species rely on these marvellous organisms to survive.   So, knowing the damage they cause, why do we even use nitrate fertilisers?  Ammonium nitrate - the main compound in artificial fertilisers also happens to be one of the main compounds in creating explosives. During World War I and II, chemical production companies sprung up all over Europe to profit from its use in the war effort. When WWII ended & demand disappeared, they needed a new market and sold it as fertiliser instead.  So, this is why we now use these toxic compounds to produce industrial food - to keep defunct and pointless businesses alive.  Only 30% of the world's food is produced using this f*cking terrible process (using 75% of the agricultural land to do so). It’s causing soil loss at such an alarming rate, we are likely to have no topsoil left within 40 - 60 harvests. Think ocean plastic is a problem? Well, it is. ...But this is far far bigger. So what can we do? Food armageddon is coming and we need to support better systems of food production which CAN and WILL replace the industrial model. Systems which are actually ‘green’, ones that work with nature, and ones that are biologically progressive rather than chemically progressive. We need to create and support a food system which nourishes the planet and all beings.

Another lush day walking and I got to spend it with a friend as well! Thanks @charlyberty for being the first person to come visit us since we moved to France 🇫🇷. 

We drove up to the end of our road to the refuge and then walked up through the mountains to the glacier noir (the black glacier). You can just see the ice poking through the stone on top in the third picture. 

It was so beautiful and inspiring to stand in such a dramatic space, nature is so epic!!!

#mountainwalk #mountainwalking #nomushroomstoday #easymushroomgrowing #glaciernoir #epicnature #epicnaturecaptures #ecrinnationalpark

Another lush day walking and I got to spend it with a friend as well! Thanks @charlyberty for being the first person to come visit us since we moved to France 🇫🇷. We drove up to the end of our road to the refuge and then walked up through the mountains to the glacier noir (the black glacier). You can just see the ice poking through the stone on top in the third picture. It was so beautiful and inspiring to stand in such a dramatic space, nature is so epic!!! #mountainwalk #mountainwalking #nomushroomstoday #easymushroomgrowing #glaciernoir #epicnature #epicnaturecaptures #ecrinnationalpark

So I've decided to set up a new Instagram for my cheese making adventure. Come follow my curdjourney. As I document the process from @herdtocurd. #cheesemaking #herdtocurd #smallscalefarming #curdnerd #bristol #bristolfood #localfood #csa #homestead

So I've decided to set up a new Instagram for my cheese making adventure. Come follow my curdjourney. As I document the process from @herdtocurd. #cheesemaking #herdtocurd #smallscalefarming #curdnerd #bristol #bristolfood #localfood #csa #homestead

After clean break the curd is then cut into a series of cubes, you have to wait for the curd to heal a bit after each cut otherwise it may not hold together. #cheese #cheesemaking #homestead #localfood #bristolfood #herdtocurd #slowfood

After clean break the curd is then cut into a series of cubes, you have to wait for the curd to heal a bit after each cut otherwise it may not hold together. #cheese #cheesemaking #homestead #localfood #bristolfood #herdtocurd #slowfood

Thought I'd add some more pics of the cheddar process. This is me testing for clean break. This is after adding the rennet and waiting for an hour for the curd to coagulate. You push lightly on the curd to check it is firm enough to be separate from the whey. #cheesemaking #cheese #cheddar #homemade #slowfood #organic #bristolfood #localfood #herdtocurd

Thought I'd add some more pics of the cheddar process. This is me testing for clean break. This is after adding the rennet and waiting for an hour for the curd to coagulate. You push lightly on the curd to check it is firm enough to be separate from the whey. #cheesemaking #cheese #cheddar #homemade #slowfood #organic #bristolfood #localfood #herdtocurd

Whoop! It’s finally here and ready to show all you lovely people ✨

Link in bio to check out our new website

#brandtransformation #websitealchemy #sorcerydesign #digitaltransformation #alchemyforyourdreams #purposedrivenbusiness #wellnessentrepreneur #sustainablebranding #holisticwellness #webdesignmagic #brandalchemy #creativeentrepreneur

Whoop! It’s finally here and ready to show all you lovely people ✨ Link in bio to check out our new website #brandtransformation #websitealchemy #sorcerydesign #digitaltransformation #alchemyforyourdreams #purposedrivenbusiness #wellnessentrepreneur #sustainablebranding #holisticwellness #webdesignmagic #brandalchemy #creativeentrepreneur

As a few of my friends know I had to make a big career change recently and decided to retrain as a software engineer. I am super excited to finally launch Sorcery design tomorrow with my amazing partner @kay.naomii . Welcome to our new joint digital adventure!! #digitalalchemy #sorcerydesign

As a few of my friends know I had to make a big career change recently and decided to retrain as a software engineer. I am super excited to finally launch Sorcery design tomorrow with my amazing partner @kay.naomii . Welcome to our new joint digital adventure!! #digitalalchemy #sorcerydesign

Life in the mountains 🏔 is something I never knew I needed in my life…

Autumn has to be my favourite season for so many reasons 🍄😉 I have never witnessed such a dramatic change in seasons before living in the alpes. Watching the whole hillsides changing colour has been quite magical. 🍂🍁

#ecrins #easymushroomgrowing #mountainlife #autumnmountains #pelvoux #livinginthealps #frenchalpes #mountainnature #startingtosnow #movetofrance #livinginfrance

Life in the mountains 🏔 is something I never knew I needed in my life… Autumn has to be my favourite season for so many reasons 🍄😉 I have never witnessed such a dramatic change in seasons before living in the alpes. Watching the whole hillsides changing colour has been quite magical. 🍂🍁 #ecrins #easymushroomgrowing #mountainlife #autumnmountains #pelvoux #livinginthealps #frenchalpes #mountainnature #startingtosnow #movetofrance #livinginfrance

Looking for a scare this Halloween? 👻

Here goes: A terrifying 14.5 million pumpkins are expected to be left uneaten this Halloween, in the UK alone! ☹️ 

These are some scary stats! Especially when pumpkins are delicious to eat! 😋

Rather than using toxic petroleum based candles or tea lights to light up your pumpkin, 💡maybe try and find some battery fairy lights instead so the flesh doesn’t get ruined.

After having all the fun of carving your scary pumpkin face 🎃 you can carve up your pumpkin even more and turn it into a delicious pumpkin pie! 🥧

Here is a great american pumpkin pie recipe shared with me , many thanks to Apple Shawshtu for the amazing recipe!

AMERICAN PUMPKIN PIE

First: cook the pumpkin. You can use up a jack o'lantern after Halloween, by cutting it up, cleaning off any sooty flesh. Or starting with a new pumpkin, cut it open and remove seeds, (the seeds can be cleaned and toasted for a great snack!), put chunks of pumpkin into boiling water (in a normal pan, or pressure cooker), and boil or steam until  the flesh is soft. Allow to cool, and remove the flesh from the shell. You can also use any leftover cooked pumpkin which you already  cooked. Mash the cooked flesh, and drain it well, then proceed with the recipe.

Ingredients:

🎃 Pinch salt (optional)

🎃 2/3 cup sugar (just under 6oz volume)

🎃 2 tsp 'pumpkin pie spice' (approx = 1 tsp cinnamon, 1⁄4 tsp nutmeg, 1⁄2 tsp ginger) 

🎃 2 eggs, slightly beaten

🎃 1+2/3 cups milk (approx 14 oz volume). Any type of milk is fine.

🎃 1+1⁄2 cups cooked mashed pumpkin, which you have drained well, before using

🎃 Oil for greasing the pie-plate(s)

🎃 Pastry for your pie-plate/tin (shop-bought pastry or make your own)

METHOD: Line your [greased] pie plate with pastry.

🎃 Mix the salt, sugar, and spices together, and stir them into the beaten eggs.

🎃 Add  milk and mashed pumpkin. Pour carefully into the pastry in the pie-dish.

🎃 Bake in a very hot oven (200C) for 10min, then reduce the temperature to 160C  and bake 35 min longer, or until a knife inserted comes out  'clean'.

#pumpkinrecipe #foodwastewarriors #easymushroomgrowing #stopfoodwaste #nomorefoodwaste #zerofoodwaste

Looking for a scare this Halloween? 👻 Here goes: A terrifying 14.5 million pumpkins are expected to be left uneaten this Halloween, in the UK alone! ☹️  These are some scary stats! Especially when pumpkins are delicious to eat! 😋 Rather than using toxic petroleum based candles or tea lights to light up your pumpkin, 💡maybe try and find some battery fairy lights instead so the flesh doesn’t get ruined. After having all the fun of carving your scary pumpkin face 🎃 you can carve up your pumpkin even more and turn it into a delicious pumpkin pie! 🥧 Here is a great american pumpkin pie recipe shared with me , many thanks to Apple Shawshtu for the amazing recipe! AMERICAN PUMPKIN PIE First: cook the pumpkin. You can use up a jack o'lantern after Halloween, by cutting it up, cleaning off any sooty flesh. Or starting with a new pumpkin, cut it open and remove seeds, (the seeds can be cleaned and toasted for a great snack!), put chunks of pumpkin into boiling water (in a normal pan, or pressure cooker), and boil or steam until  the flesh is soft. Allow to cool, and remove the flesh from the shell. You can also use any leftover cooked pumpkin which you already  cooked. Mash the cooked flesh, and drain it well, then proceed with the recipe. Ingredients: 🎃 Pinch salt (optional) 🎃 2/3 cup sugar (just under 6oz volume) 🎃 2 tsp 'pumpkin pie spice' (approx = 1 tsp cinnamon, 1⁄4 tsp nutmeg, 1⁄2 tsp ginger)  🎃 2 eggs, slightly beaten 🎃 1+2/3 cups milk (approx 14 oz volume). Any type of milk is fine. 🎃 1+1⁄2 cups cooked mashed pumpkin, which you have drained well, before using 🎃 Oil for greasing the pie-plate(s) 🎃 Pastry for your pie-plate/tin (shop-bought pastry or make your own) METHOD: Line your [greased] pie plate with pastry. 🎃 Mix the salt, sugar, and spices together, and stir them into the beaten eggs. 🎃 Add  milk and mashed pumpkin. Pour carefully into the pastry in the pie-dish. 🎃 Bake in a very hot oven (200C) for 10min, then reduce the temperature to 160C  and bake 35 min longer, or until a knife inserted comes out  'clean'. #pumpkinrecipe #foodwastewarriors #easymushroomgrowing #stopfoodwaste #nomorefoodwaste #zerofoodwaste

Nitrate Fertilisers: if you don’t know this stuff already, you’re going to be horrified.

 First off, their production is so energy intensive that fertiliser production equates to about 3-5% of the entire global natural gas usage, accounting for 1% of our entire global energy use 😲🤯

 So, it’s a massive contributor to climate change AND its impact on the soil is devastating. 

 Secondly, nitrate fertilisers kill the food web of microorganisms existing in living soils. Dead soil loses hummus, nutrients and its structure. So, when rain falls unused nitrate fertilisers end up running off fields and into the surrounding ecosystem.

 This is a disaster for fungi as changes in soil chemistry can have dramatic effects on their ability to survive. Industrial agriculture is the leading cause of loss of fungi and their loss has huge implications as many other species rely on these marvellous organisms to survive. 

 So, knowing the damage they cause, why do we even use nitrate fertilisers?

 Ammonium nitrate - the main compound in artificial fertilisers also happens to be one of the main compounds in creating explosives. During World War I and II, chemical production companies sprung up all over Europe to profit from its use in the war effort. When WWII ended & demand disappeared, they needed a new market and sold it as fertiliser instead. 

So, this is why we now use these toxic compounds to produce industrial food - to keep defunct and pointless businesses alive. 

Only 30% of the world's food is produced using this f*cking terrible process (using 75% of the agricultural land to do so). It’s causing soil loss at such an alarming rate, we are likely to have no topsoil left within 40 - 60 harvests. Think ocean plastic is a problem? Well, it is. ...But this is far far bigger.

So what can we do? Food armageddon is coming and we need to support better systems of food production which CAN and WILL replace the industrial model. Systems which are actually ‘green’, ones that work with nature, and ones that are biologically progressive rather than chemically progressive. We need to create and support a food system which nourishes the planet and all beings.

Nitrate Fertilisers: if you don’t know this stuff already, you’re going to be horrified.  First off, their production is so energy intensive that fertiliser production equates to about 3-5% of the entire global natural gas usage, accounting for 1% of our entire global energy use 😲🤯  So, it’s a massive contributor to climate change AND its impact on the soil is devastating.   Secondly, nitrate fertilisers kill the food web of microorganisms existing in living soils. Dead soil loses hummus, nutrients and its structure. So, when rain falls unused nitrate fertilisers end up running off fields and into the surrounding ecosystem.  This is a disaster for fungi as changes in soil chemistry can have dramatic effects on their ability to survive. Industrial agriculture is the leading cause of loss of fungi and their loss has huge implications as many other species rely on these marvellous organisms to survive.   So, knowing the damage they cause, why do we even use nitrate fertilisers?  Ammonium nitrate - the main compound in artificial fertilisers also happens to be one of the main compounds in creating explosives. During World War I and II, chemical production companies sprung up all over Europe to profit from its use in the war effort. When WWII ended & demand disappeared, they needed a new market and sold it as fertiliser instead.  So, this is why we now use these toxic compounds to produce industrial food - to keep defunct and pointless businesses alive.  Only 30% of the world's food is produced using this f*cking terrible process (using 75% of the agricultural land to do so). It’s causing soil loss at such an alarming rate, we are likely to have no topsoil left within 40 - 60 harvests. Think ocean plastic is a problem? Well, it is. ...But this is far far bigger. So what can we do? Food armageddon is coming and we need to support better systems of food production which CAN and WILL replace the industrial model. Systems which are actually ‘green’, ones that work with nature, and ones that are biologically progressive rather than chemically progressive. We need to create and support a food system which nourishes the planet and all beings.

Another lush day walking and I got to spend it with a friend as well! Thanks @charlyberty for being the first person to come visit us since we moved to France 🇫🇷. 

We drove up to the end of our road to the refuge and then walked up through the mountains to the glacier noir (the black glacier). You can just see the ice poking through the stone on top in the third picture. 

It was so beautiful and inspiring to stand in such a dramatic space, nature is so epic!!!

#mountainwalk #mountainwalking #nomushroomstoday #easymushroomgrowing #glaciernoir #epicnature #epicnaturecaptures #ecrinnationalpark

Another lush day walking and I got to spend it with a friend as well! Thanks @charlyberty for being the first person to come visit us since we moved to France 🇫🇷. We drove up to the end of our road to the refuge and then walked up through the mountains to the glacier noir (the black glacier). You can just see the ice poking through the stone on top in the third picture. It was so beautiful and inspiring to stand in such a dramatic space, nature is so epic!!! #mountainwalk #mountainwalking #nomushroomstoday #easymushroomgrowing #glaciernoir #epicnature #epicnaturecaptures #ecrinnationalpark

So I've decided to set up a new Instagram for my cheese making adventure. Come follow my curdjourney. As I document the process from @herdtocurd. #cheesemaking #herdtocurd #smallscalefarming #curdnerd #bristol #bristolfood #localfood #csa #homestead

So I've decided to set up a new Instagram for my cheese making adventure. Come follow my curdjourney. As I document the process from @herdtocurd. #cheesemaking #herdtocurd #smallscalefarming #curdnerd #bristol #bristolfood #localfood #csa #homestead

After clean break the curd is then cut into a series of cubes, you have to wait for the curd to heal a bit after each cut otherwise it may not hold together. #cheese #cheesemaking #homestead #localfood #bristolfood #herdtocurd #slowfood

After clean break the curd is then cut into a series of cubes, you have to wait for the curd to heal a bit after each cut otherwise it may not hold together. #cheese #cheesemaking #homestead #localfood #bristolfood #herdtocurd #slowfood

Whoop! It’s finally here and ready to show all you lovely people ✨

Link in bio to check out our new website

#brandtransformation #websitealchemy #sorcerydesign #digitaltransformation #alchemyforyourdreams #purposedrivenbusiness #wellnessentrepreneur #sustainablebranding #holisticwellness #webdesignmagic #brandalchemy #creativeentrepreneur

Whoop! It’s finally here and ready to show all you lovely people ✨ Link in bio to check out our new website #brandtransformation #websitealchemy #sorcerydesign #digitaltransformation #alchemyforyourdreams #purposedrivenbusiness #wellnessentrepreneur #sustainablebranding #holisticwellness #webdesignmagic #brandalchemy #creativeentrepreneur

As a few of my friends know I had to make a big career change recently and decided to retrain as a software engineer. I am super excited to finally launch Sorcery design tomorrow with my amazing partner @kay.naomii . Welcome to our new joint digital adventure!! #digitalalchemy #sorcerydesign

As a few of my friends know I had to make a big career change recently and decided to retrain as a software engineer. I am super excited to finally launch Sorcery design tomorrow with my amazing partner @kay.naomii . Welcome to our new joint digital adventure!! #digitalalchemy #sorcerydesign

Life in the mountains 🏔 is something I never knew I needed in my life…

Autumn has to be my favourite season for so many reasons 🍄😉 I have never witnessed such a dramatic change in seasons before living in the alpes. Watching the whole hillsides changing colour has been quite magical. 🍂🍁

#ecrins #easymushroomgrowing #mountainlife #autumnmountains #pelvoux #livinginthealps #frenchalpes #mountainnature #startingtosnow #movetofrance #livinginfrance

Life in the mountains 🏔 is something I never knew I needed in my life… Autumn has to be my favourite season for so many reasons 🍄😉 I have never witnessed such a dramatic change in seasons before living in the alpes. Watching the whole hillsides changing colour has been quite magical. 🍂🍁 #ecrins #easymushroomgrowing #mountainlife #autumnmountains #pelvoux #livinginthealps #frenchalpes #mountainnature #startingtosnow #movetofrance #livinginfrance

Looking for a scare this Halloween? 👻

Here goes: A terrifying 14.5 million pumpkins are expected to be left uneaten this Halloween, in the UK alone! ☹️ 

These are some scary stats! Especially when pumpkins are delicious to eat! 😋

Rather than using toxic petroleum based candles or tea lights to light up your pumpkin, 💡maybe try and find some battery fairy lights instead so the flesh doesn’t get ruined.

After having all the fun of carving your scary pumpkin face 🎃 you can carve up your pumpkin even more and turn it into a delicious pumpkin pie! 🥧

Here is a great american pumpkin pie recipe shared with me , many thanks to Apple Shawshtu for the amazing recipe!

AMERICAN PUMPKIN PIE

First: cook the pumpkin. You can use up a jack o'lantern after Halloween, by cutting it up, cleaning off any sooty flesh. Or starting with a new pumpkin, cut it open and remove seeds, (the seeds can be cleaned and toasted for a great snack!), put chunks of pumpkin into boiling water (in a normal pan, or pressure cooker), and boil or steam until  the flesh is soft. Allow to cool, and remove the flesh from the shell. You can also use any leftover cooked pumpkin which you already  cooked. Mash the cooked flesh, and drain it well, then proceed with the recipe.

Ingredients:

🎃 Pinch salt (optional)

🎃 2/3 cup sugar (just under 6oz volume)

🎃 2 tsp 'pumpkin pie spice' (approx = 1 tsp cinnamon, 1⁄4 tsp nutmeg, 1⁄2 tsp ginger) 

🎃 2 eggs, slightly beaten

🎃 1+2/3 cups milk (approx 14 oz volume). Any type of milk is fine.

🎃 1+1⁄2 cups cooked mashed pumpkin, which you have drained well, before using

🎃 Oil for greasing the pie-plate(s)

🎃 Pastry for your pie-plate/tin (shop-bought pastry or make your own)

METHOD: Line your [greased] pie plate with pastry.

🎃 Mix the salt, sugar, and spices together, and stir them into the beaten eggs.

🎃 Add  milk and mashed pumpkin. Pour carefully into the pastry in the pie-dish.

🎃 Bake in a very hot oven (200C) for 10min, then reduce the temperature to 160C  and bake 35 min longer, or until a knife inserted comes out  'clean'.

#pumpkinrecipe #foodwastewarriors #easymushroomgrowing #stopfoodwaste #nomorefoodwaste #zerofoodwaste

Looking for a scare this Halloween? 👻 Here goes: A terrifying 14.5 million pumpkins are expected to be left uneaten this Halloween, in the UK alone! ☹️  These are some scary stats! Especially when pumpkins are delicious to eat! 😋 Rather than using toxic petroleum based candles or tea lights to light up your pumpkin, 💡maybe try and find some battery fairy lights instead so the flesh doesn’t get ruined. After having all the fun of carving your scary pumpkin face 🎃 you can carve up your pumpkin even more and turn it into a delicious pumpkin pie! 🥧 Here is a great american pumpkin pie recipe shared with me , many thanks to Apple Shawshtu for the amazing recipe! AMERICAN PUMPKIN PIE First: cook the pumpkin. You can use up a jack o'lantern after Halloween, by cutting it up, cleaning off any sooty flesh. Or starting with a new pumpkin, cut it open and remove seeds, (the seeds can be cleaned and toasted for a great snack!), put chunks of pumpkin into boiling water (in a normal pan, or pressure cooker), and boil or steam until  the flesh is soft. Allow to cool, and remove the flesh from the shell. You can also use any leftover cooked pumpkin which you already  cooked. Mash the cooked flesh, and drain it well, then proceed with the recipe. Ingredients: 🎃 Pinch salt (optional) 🎃 2/3 cup sugar (just under 6oz volume) 🎃 2 tsp 'pumpkin pie spice' (approx = 1 tsp cinnamon, 1⁄4 tsp nutmeg, 1⁄2 tsp ginger)  🎃 2 eggs, slightly beaten 🎃 1+2/3 cups milk (approx 14 oz volume). Any type of milk is fine. 🎃 1+1⁄2 cups cooked mashed pumpkin, which you have drained well, before using 🎃 Oil for greasing the pie-plate(s) 🎃 Pastry for your pie-plate/tin (shop-bought pastry or make your own) METHOD: Line your [greased] pie plate with pastry. 🎃 Mix the salt, sugar, and spices together, and stir them into the beaten eggs. 🎃 Add  milk and mashed pumpkin. Pour carefully into the pastry in the pie-dish. 🎃 Bake in a very hot oven (200C) for 10min, then reduce the temperature to 160C  and bake 35 min longer, or until a knife inserted comes out  'clean'. #pumpkinrecipe #foodwastewarriors #easymushroomgrowing #stopfoodwaste #nomorefoodwaste #zerofoodwaste

I want to bring mushroom growing to everyone

I passionately believe that anyone can learn to grow mushrooms. It is not something you need any specialist equipment or formal education to learn. I teach more than just cultivation and like to also explain the inner workings of the fungal kingdom in nature. My aim is to inspire everyone to want to nurture and care for these amazing organisms.

patrick with lion's mane
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