David Spahr's Discussions
David Spahr's Page
Latest Activity
"207" cooking with wild mushrooms Thurs. 11-19 at Channel 6
November 19, 2009 from 6pm to 7pm
I will be on "207" the Maine news magazine cooking with wild mushrooms Thursday Nov. 19 at 7 pm on channel 6
Wild mushroom book signing by David Spahr in Rockport ME at Farmer's Fare
November 12, 2009 from 4pm to 6pm
David Spahr Book Signing/Slide Show/Talk
"Edible and Medicinal Mushrooms of New England and Eastern Canada"
Jeffrey,
At present I expect to start doing walks shortly. Be advised that this will involve some less than easy walking. Bushwhacking here and there. Right now there aren't many mushrooms. As far as everybody doing a lot of picking goes, if we p...
David
I was looking for some information regarding your foraging on Saturday mornings. Are you still doing this? I owuld like to take my mother on a great walk like this. Would we be able to pick any mushrooms, edibles and then take home to cook? ...
Profile Information
- Where in Maine do you live and eat?
- Washington, Maine
- What issues are you and/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, 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):
- http://mushroom-collecting.com
David Spahr's Photos
Comment Wall (6 comments)
- 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-- http://www.ecovativedesign.com/index.html ) 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?
http://harmoniouspalette.com/EyelidGreenhouse/EyelidGreenhouse.html
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 -- boa1@pivot.net
- 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 eg04024@yahoo.com ... 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.
David
- At 3:29pm on February 19, 2008,
Jordan Pike said…
- nice reishi (tsugae).....
Latest Activity
Here they come! The holidays. A mixture of excitement, joy, overwhelm and reckless abandon. It creeps up on you every year, doesn't it? And yet you can see it coming.
Thanksgiving is first. The old standards come out, there's so much emphasis on ...
HI everyone-- with enough volunteers we are now moving ahead! Please join us! See the details below:
Benefit supper for the New Gloucester Veggie Connection.
Thursday December 17, 2009, 5-6:30.
Ticket sales will go towards the purchase of seeds ...
I actually just posted this in another group, but I wanted to share a website I put together.
This was thought of years ago, and with the help of a couple professional video folks, I was able to produce this trailer and will complete our first tw...
Use this group to post information, ask or answer questions and share stories about making school food Local Food.
I started thinking about this website about two years ago. The purpose is to be entertaining, and educational to consumers and kids. These video interviews will create an archive of our farmers. Sign up for the email list, and you'll get a reminde...
A group for people who communicate about Maine foods - in words, pictures, and other media
I also thought I would share a project I am working on(http://www.buyingclubsoftware.com/). We hope to have it ready in early 2010, and will be working with the Portland Food Coop to test out our new software specifically made for buying clubs.
There is also one in Portland. http://www.PortlandFoodCoop.org
USDA meats for sale: Beef, Veal, Pork & Lamb . Grass fed, all-natural - no hormones, antibotics or steroids. We sell by individual cuts or in variety boxed specials. Call us 207-938-3836 or check out our website to check on availability & prices.
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