Closing the loop on gourmet mushroom production
I\u2019ve been making some really cool contacts here in Catalunya recently, and even though site visits and trips out to projects have been stalled as the country only slowly starts to open up, I\u2019ve been jumping at any chance to get back out in the field.\xa0\n\n\n\nOne of the projects that I\u2019ve been most excited to get back to see since my first visit back in December is the farm at Mas Rajols and the gourmet mushroom growing operation that it hosts called Mycelio.\xa0\n\n\n\nI first got invited to come to see them by my friend Sven Kallen who works with the European Commission\u2019s Life Terra initiative and is the founder of Volterra, both of which are strongly involved with tree planting projects around the continent. Back then they were still just getting set up, but on this second visit just a couple weeks ago, I got to see just how far the operation has come in its development and in the setup of their production facilities. I\u2019ve been blown away by just how well thought out the whole project is. They turn waste products from the leavings of the timber industry into multiple high value products and integrate them with the existing beef cattle operation on the farm that they collaborate with. In the interview in today\u2019s session I got to sit down with Tomas Viguurs the product manager of Mycelio and Jason Statham lookalike (that's a joke, but check out his picture on our Instagram and you\u2019ll see what I mean), to talk about all of the motivations and processes that they\u2019ve connected to create a high value, gourmet product that also gives back to their environment and local community. So let\u2019s jump right into things and I\u2019ll let Tomas introduce himself.\xa0\n\n\n\nGet the resource packet for this episode!\n\n\n\nJoin the discord discussion channel to answer the weekly questions and learn new skills with the whole community\n\n\n\nLinks:\n\n\n\n\nhttps://mycelio.eu/\n\n\n\n\nhttps://www.instagram.com/myceliorganic/