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David Spahr

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David Spahr's Discussions

Forest farming/foraging/mushrooms walks
19 Replies

Started this discussion. Last reply by David Spahr Jan 20, 2010.


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David Spahr's photo was featured

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Black trumpet chicken
May 16, 2011
LisaF commented on David Spahr's photo
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May 16, 2011
David Spahr replied to Marada Cook's discussion IS LOCAL MAINE FOOD TOO EXPENSIVE?
"Eating Maine food can be about food you produce or forage for your own family or food that you buy. Buying locally produced food can be expensive. It's not the producer's fault usually. They charge what they need to get by. Fair enough.…"
Feb 16, 2011
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Profile Information

Where in Maine do you live and eat?
Washington, Maine
What issues are you or your group interested or expert in?
farmland protection, health and nutrition, school gardens, home gardens, farm to restaurant, local foods marketing and distribution, other
Are you a food producer? If so, what types of food do you produce?
vegetables, apples, berry fruit, mushrooms, beer, other
If you produce foods of some sort, please choose one of the following:
I produce foods only for my own and my family's consumption
If you produce foods for sale, where or how can Mainers buy them?
I occasionally have foraged mushrooms available
Other info about Me (please mention any food, fishing, agriculture, or community groups you are affiliated with):
Forest farming with mostly native plants, trees, bushes, and mushrooms. Medicinal mushrooms, edible mushroom collecting, other foraging. Member of Maine Mycological Assoc., Maine Permaculture meetup group, Maine Alternative Energy meetup group.
Website (if any):
Website 2 (if any):

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Comment Wall (6 comments)

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At 7:57am on July 11, 2009, Bo Atkinson said…
May i ask a question??

My immediate interest is using mycelia specifically as an insulating and binding building material. (See-- ) Besides, why not grow portions of a structure, architecturally, so to speak? This is exactly what i want to try right away. Please allow my sudden questing... My work cycles are so varied and so involved, i cannot properly make suficient contacts in advance....

So with that said, i wonder if you can recommend or sell "seed stock" or spores to use in an effort to insulate the north wall of this greenhouse?

I plan to first install a very thin shell of ferrocement panels, to serve as the interior north-wall surface. Then, i plan to layer on a thick build of "papercrete" (paper mache). Except that it need not have high density. I might also incorporate selective bio materials, especially if these improve culturing. The exterior surface will also be thin ferrocement, formed in situ.

What i ask you, is, do you think wet, highly porous papercrete, (lots of air pockets), might provide ample growing conditions for mycelium? The temperature range wight be able to average out, between day and night. However, the fall and winter will cool and eventually freeze the exterior. Would these conditions overly-challenge hopes for success?

Please let me know if you can offer (to sell) any spores which might work.

Bo Atkinson --
At 1:07pm on March 13, 2008, Portland Food Co-op said…
Hi David! Thanks! We are referring buyers & sellers to the Food NOW Buying Club which buys from Crown of Maine, UNFI, Frontier Herbs (soon), and local Maine producers. The contact is Emily Graham ... she is also a member of Eat Local Maine Foods. Let us know if you have trouble reaching Emily. There are abuot 40 members & growing so we can get you in touch with someone else if Emily is too busy to get back to you before too long. Thanks!
At 2:28pm on March 12, 2008, Merry Hall said…
Hey David, Wow, that's a great black trumpet. If I remember correctly, it's one of your favorites. Good to meet you in a new context. Merry
At 6:46pm on February 19, 2008, Jordan Pike said…
Hey, check out the size of this black trumpet. It was heavy and meaty…. We harvested 18 pounds that day. Can’t wait for spring… the snow should make great mushroom hunting.
I tried to embed a picture... but it may not have gone through.
At 4:20pm on February 19, 2008, David Spahr said…
That was the biggest one of the season at 16 in. I dried it whole for conversation. I have not seen a larger one but did get a 14 inch as well. I got a lot this year. I have a couple of bushels of sliced dried.

At 3:29pm on February 19, 2008, Jordan Pike said…
nice reishi (tsugae).....

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