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By Forrest Pritchard on March 20, 2013
Did you try Wendy's Portabella sandwich last fall? How about a slice of mushroom pizza? Any fungi on your salad recently? If you answered 'yes' to any of these questions, and you live anywhere close to the East Coast, then chances are your mushrooms were grown at Phillips Mushroom Farms in Kennet Square, Pennsylvania. The vast, nondescript warehouse-style buildings of Phillips Organic Mushrooms produce shipments approaching 1 million pounds of mushrooms a week. Now that, ladies and gentlemen, is a big load of shiitakes! I recently had a behind-the-scenes tour of this farm, seeing for myself how mega-scale organic mushrooms are grown. Join me as I walk down a path of manure and fungus, exploring the fascinating, funky world of mushrooms.
Posted in Farm | Tagged ferial welsh, forrest pritchard, how are mushrooms grown, how do mushrooms grow, kennett square, mother earth organics, organic mushroom production, phillips mushrooms, the mushroom stand | 17 Responses
New York Times bestselling author Forrest has been farming professionally since 1996. His new book Growing Tomorrow, Behind the Scenes with 18 Extraordinary Sustainable Farmers Who Are Changing the Way We Eat debuted October 2015 by the award-winning press The Experiment.