#oyster mushroom oil cleanup

[keiithmingo]

Alchemy and Mycology with Jason Scott

In the Alchemical tradition, there is a teaching that speaks towards the Three Kingdoms of Life: the mineral, vegetable, and animal. Yet for some reason the fungal kingdom has consistently been overlooked, or lumped together with plants, and they’re discussed little.

Luckily for us, as mushrooms have entered more deeply into human awareness as powerful medicines not only for ourselves, but the Earth itself, they’ve been getting a little more attention from the alchemical community these days. 

That’s where Jason Scott comes into the picture. A practicing alchemist, herbalist, and mycologist, Jason has dedicated his life to understanding the fungal kingdom, their medicinal properties, and their unique placement within the alchemical philosophy and practice. This includes some unique methods of extraction not discussed elsewhere in alchemy, or even standard herbalism.

Traditionally, most medicinal mushrooms are either just eaten with food, such as Shiitake or Maitake, and others, especially of the more “woody” varieties, are simply decocted into teas. But in modern herbalism, we’re seeing a form of extraction that yields a broad spectrum of fungal constituents, referred to as “dual-extracts.” This involves utilizing both a high proof alcohol extraction combined with a concentrated water decoction.

In Alchemy, one of the oldest axioms is “as above, so below.” One way this is reflected in Nature is the relative “fixed” or Earthly manifestation of things, and the “volatile” or subtle, heavenly manifestation of things. The entire art of alchemy is taking that which is fixed and volatilizing it into the Heavens, and taking that which is of the Heavens and fixing it down into the Earth. This establishes the great circulations that comprise the works of alchemy.

Well interestingly enough, when we look at the chemistry of most medicinal mushrooms, we see both an “above and below” within them. On the one hand, there’s a class of compounds called triterpenes which are predominantly soluble in alcohol, which is considered a volatile menstruum. On the other hand, they also contain a rich spectrum of polysaccharides, which are predominantly water soluble. In comparison to alcohol, water would be considered a more “fixed” menstruum. Hence the dual extract uses both alcohol and water to extract medicinal mushrooms, enabling both the above and below, the volatile and the fixed, to be contained in a singular extract.

And this is taken to a whole other level with spagyrics, in that after dual-extraction, the mushrooms are calcined into a fine ash and the water-soluble salts are crystallized and added back into the dual-extract. Literally wasting nothing.

Another point of interest in the connection between alchemy and mushrooms that I find quite interesting is the ecological role of mushrooms… in the sense that they literally are generating life from death, growing from decaying materials in the forest. To me, this is quite symbolic of the process of alchemy, of transforming poison into medicine, trauma into truth, and life from death. Indeed, this is why the ouroboros – the snake eating it’s own tail – is a classic symbol associated with alchemy. For it is the constant cycles of transformation that occur throughout Nature, as well as within human consciousness.

We also see this symbolism in the way mushrooms are being used to cleanup toxics within ecosystems, such as oil spills. They literally draw in the toxic materials and transform them into something completely different. Mushrooms, such as the Oyster mushroom, used for ecological restoration in this way have been tested and show to be clean of toxic materials… though I still probably wouldn’t want to eat them!

In this special edition of The Plant Path, Jason and I dig into the unique connections between alchemy, mycology, fungal medicine, transformational healing, herbal pharmacy, and a whole lot more… He was a student of both our Alchemical Herbalism and Vitalist Herbal Practitioner Programs, so it’s been a real honor to watch him go out into the world and put the teachings into practice in the many ways he’s helping people with them.

Jason Scott is a contributor to the book Radical Mycology and has published articles in Verdant Gnosis. He’s the founder of Feral Fungi, where he provides powerful spagyric extracts of medicinal mushrooms. Check out his work here: https://www.feralfungi.com

Alchemy and Mycology with Jason Scott published first on https://nutriherbsstore.tumblr.com/

[bharatiyamedia-blog]

Chicago's Yūgen Delights, However Can Be Overwhelming: Restaurant Overview

http://tinyurl.com/y3zv3x3f Mari Katsumura was strolling down West Randolph Avenue in Chicago’s restaurant-jammed West Loop on her means residence from work and at a crossroads in her profession. She was the pastry chef and savory sous chef at a forgettable restaurant known as Gideon Candy, “and I made a decision that it was time to maneuver on,” she remembers. The commute between work and her house took her previous the grave of Grace, a restaurant ranked three stars by Michelin, which abruptly closed in late 2017 when chef Curtis Duffy walked out over an acrimonious dispute with proprietor Michael Olszewski. Katsumura knew each events; she had been the opening pastry chef at Grace and labored there for 3 years. “[Olszewski] was conducting tastings with potential candidates” for Grace’s substitute, Katsumura says. He noticed her as she handed, they usually began chatting. “After which simply by probability I turned a candidate.” Katsumura received the job, her first as an govt chef, and the remaining band members fell into place: from the acclaimed Smyth and the Loyalist up the road, Jeanine Lamadieu on pastry; Olivia Noren, a sommelier from Le Bernardin in New York, on beverage; and MBA Morgan Olszewski, Michael’s daughter, on normal supervisor duties. The place as soon as was Grace now could be Yūgen, an bold restaurant named after the Japanese idea of consciousness of the universe’s infinite magnificence and thriller and our capability, as mere mortals, to understand it. Heady enterprise. Chef Mari Katsumura. Courtesy of Yūgen On the restaurant, they don’t take the identify tremendous actually. “We tailored the definition to our personal which means of the concord between meals and ambiance and repair, sort of bringing nature inward,” Katsumura says, noting the darkish oak tabletops in lieu of Grace’s white cloths and the shaggy dwelling wall by the glassed-in kitchen. The eating room—which has the slick, monotone beauty of a first-class airplane cabin—rebuffs these overtures. It’s not shifting anybody to pen an existential poem about nature. On the upside, the $1,000-a-pop buttercream bucket chairs inherited from Grace are loopy comfy, which is essential whenever you’re settling in for 10 programs ($205). (A condensed five-course menu is obtainable, as effectively, for $110.) And in contrast to the design, the meals at Yūgen does have the flexibility to make your mind swell and pores and skin prickle: a quivering Satori oyster within the sheerest tempura bodysuit; a marshmallow-like dice of sweet-pea-and-tofu soufflé floating in miso consommé of astounding readability; pristine kanpachi sashimi flavored with lemonade-like sweetness of candied Buddha’s Hand. All components from the opening programs, these begin the meal on a robust footing. Household Circle Katsumura grew up in her mother and father’ restaurant, Yoshi’s Café, in Lakeview. Her French-trained father, Yoshi, is “broadly thought-about the progenitor of fusion in Chicago, melding Asian components with European methods,” meals author Kevin Pang wrote in a 2011 story within the Chicago Tribune. A 1985 assessment of Yoshi’s in the identical paper mentions dishes like grilled beef tenderloin in gingered Zinfandel sauce and cookie-crusted Japanese pear tart with raspberry puree. Within the early 1990s, Yoshi dropped a lot of the French pretense and added neighborhood-friendly objects like crab wontons, tofu steak, and a Wagyu burger. Topped with selection of cheese, a panko-crusted fried inexperienced tomato, Asian pear jam, tomato-pickle aioli, truffle oil, and arugula, that burger was named the very best on the town in 2012 on the metropolis’s annual meals and wine competition. It’s nonetheless on the menu on the café, which Katsumura’s mom, Nobuko, has continued to function after Yoshi’s passing in 2015. Like many immigrants who get their foothold in America within the restaurant trade, her mother and father “did every part of their energy to make it possible for [their children] didn’t comply with of their footsteps,” Katsumura says. She studied artwork—which is smart whenever you behold her expertise for plating—however was drawn again to the kitchen. “I’d say I’ve come full circle,” which is doubly true when you think about that Katsumura’s type echoes her father’s. Solely at Yūgen, the methods are simply as typically Japanese as they’re European, and the components simply as typically American as they’re Japanese. When it really works, man, it really works. Take the pasta course, al dente agnolotti usual from elastic rye ramen dough and full of gentle okara, the curdlike by-product of creating tofu and soy milk. Katsumura weaves these bundles right into a wreath with fried and pickled mushrooms, toasted kale, and pickled huckleberries, the fragile fruit leaching deep purple swirls into the sauce, a traditional beurre monté fortified with kombu oil. Or the belief fund of ramps—pickled, soubise, chimichurri-ed with yuzu, steamed in dashi—paired with a thick bar of pink A5 Wagyu glazed with inexperienced yuzu kosho. A complete fried ramp curled across the beef, its crystalline emerald frond sticking into the air like a large dragonfly wing. When it doesn’t work, overcrowding is accountable. It looks like Katsumura has a ferocious urge to get all her concepts onto one plate. Virtually each course might do with one or two fewer elements. Typically it’s simply because the dish doesn’t want it—why disguise that pristine sashimi within the circa-2002 theatrics of liquid-nitro citrus snow? Chawanmushi dish at Yūgen. Courtesy of Anthony Tahlier Different occasions, the extras are lively antagonists. Smoked foie gras fats and Honeycrisp apple syrup wreck the uni chawanmushi; what must be a dreamy indulgence as a substitute eats so aggressively smoky and candy it’s like having comfortable scrambled eggs drenched in barbecue sauce. Omitting the salmon roe, tamari-cured egg yolk, and/or frothy uni butter would possibly mitigate the intense saltiness of the crab rice that might have been beautiful and comforting. I overhear a server telling a pair on the subsequent desk that the dish is impressed by Katsumura’s favourite after-school snack. “As a Japanese household we at all times had a pot of rice on in any respect time, and I’d make a small bowl of it blended with furikake, Kewpie mayonnaise, a fried egg, and no matter protein scraps we had within the fridge,” Katsumura says. “Clearly the [restaurant version] is an elevated type utilizing luxurious components and house-made condiments,” however I’d argue the unique dish, faithfully re-created by knowledgeable chef, would nearly definitely be higher. Childhood Desserts for Adults Enjoying cleanup crew to Wagyu and ramps, the ultimate savory course, shouldn’t be a simple gig, however Jeanine Lamadieu has a expertise for pastry means past her 24 years. Like her boss, she mines childhood reminiscences from her Staten Island, N.Y., upbringing. However teasing out flavors and textures from, say, a crumb-coated Good Humor Strawberry Shortcake ice cream bar and placing them again collectively into one thing contemporary and fascinating is further difficult within the context of a Japanese-ish tasting menu that prices greater than the month-to-month lease cost on a Hyundai Elantra. Lamadieu is up for the problem. The strawberry pre-dessert was a three-bite pink Zamboni, wiping clear the persistent umami and allium warmth of the earlier course with pulverized strawberry streusel (the inspirational popsicle’s signature crumbs), racy kefir sorbet, strawberry caramel, strawberry jus, and arugula. It possesses that floral sweetness and zingy acid that makes a strawberry good however is exceedingly laborious to translate right into a strawberry dessert. Milk and cookies at Yūgen. Courtesy of Anthony Tahlier A meditation on Oreos as cereal follows. Not Oreo Cereal, however Oreos bashed up within the bowl and drowned in milk, one in every of Lamadieu’s favorites as a child. At Yūgen meaning cocoa cookies vacuum-compressed whereas heat in order that they tackle the feel of uncooked cookie dough; a bombe of bittersweet caramelized milk ice cream and tangy, lactic buttermilk foam; and shards of smoky meringue freckled with the charcoal-roasted inexperienced tea generally known as hojicha. Lamadieu additionally makes the intelligent mignardises that accompany the verify—from excellent to extraordinary: brown-butter financier dusted with togarashi sugar, jasmine profiterole, attractive vanilla canelé, crunchy ardour fruit Nutter Butter—in addition to the 4 desserts on the à la carte menu served in Yūgen’s entrance lounge, Kaisho. I ponder if Kaisho is the transfer right here. I peek at it on the way in which out, and the petite izakaya seems like a spot you could possibly calm down in, the place the workers, unencumbered by the calls for and construction of serving a proper tasting menu, is perhaps barely much less robotic, the place you could possibly spend a little bit extra on the wonderful cocktails and considerate sake and wine lists, as a result of the udon carbonara, rooster karaage with fermented shishito aioli, and black truffle takoyaki are all below $20. On the very least, I guess the Wagyu burger is de facto good. Extra must-read tales from Fortune: —To fight meals waste, these Brooklyn companies teamed as much as brew bagel beer —Toronto is residence to a thriving Syrian food scene —Acclaimed chef Thomas Keller on fine dining and eating ‘local’ —Fauna in Mexico’s Valle de Guadalupe is serving classic dishes better than anywhere else —Hearken to our new audio briefing, Fortune 500 Daily Follow Fortune on Flipboard to remain up-to-date on the newest information and evaluation. Source link

[rrcultivation]

How Mushrooms Are Revolutionizing Environmental Cleanup

Mushrooms are best known for their culinary and medicinal uses, but they also hold incredible potential for addressing some of the world’s most pressing environmental challenges. Through a process called mycoremediation, mushrooms are being used to clean up pollution and restore damaged ecosystems. At R&R Cultivation, we’re passionate not only about growing the finest mushrooms but also about highlighting their broader ecological benefits.

Understanding Mycoremediation of Mushrooms

Mycoremediation Of Mushrooms refers to the use of fungi, particularly their underground networks of mycelium, to break down pollutants and contaminants in the environment. The mycelium acts as nature’s recycling system, releasing enzymes that can decompose complex compounds into harmless substances. This natural process is being harnessed to address everything from oil spills to heavy metal contamination.

How Does Mycoremediation Work?

Mushrooms are uniquely equipped to tackle environmental pollutants due to their ability to adapt and thrive in diverse conditions. Here’s how the process works:

Absorption: Mycelium networks absorb contaminants from soil or water, breaking them down into less harmful substances.

Decomposition: Enzymes produced by fungi degrade toxic materials such as petroleum, pesticides, and even plastics.

Neutralization: Once broken down, the contaminants are either rendered inert or transformed into organic matter that can benefit the surrounding ecosystem.

For instance, oyster mushrooms have shown an impressive ability to degrade oil spills, while other fungi can bind to and remove heavy metals from polluted soil.

Real-Life Applications of Mycoremediation

Around the world, the mycoremediation of mushrooms is being explored as an effective, low-cost solution to environmental problems. Some notable examples include:

Oil Spill Remediation: Certain species of fungi have been used to break down hydrocarbons in oil spills, converting them into non-toxic materials.

Heavy Metal Cleanup: Mushrooms can extract metals like mercury and lead from contaminated soil, making them valuable for industrial site rehabilitation.

Pesticide Breakdown: Fungi are being used to neutralize harmful chemicals left behind by agriculture, helping restore soil health.

Why Mushrooms Are the Future of Environmental Cleanup

Mushrooms are sustainable, renewable, and incredibly efficient at what they do. Unlike conventional cleanup methods, which often rely on chemicals or heavy machinery, mycoremediation of mushrooms is a natural process that works in harmony with the environment.

For example, mycelium can be strategically introduced to contaminated areas, requiring minimal maintenance while delivering remarkable results. This approach not only cleans up pollution but also enhances biodiversity, as mushrooms promote soil fertility and support other plant life.

R&R Cultivation’s Commitment to Sustainability

At R&R Cultivation, we understand that mushrooms are much more than a delicious addition to your plate. They are powerful allies in the fight for a cleaner, healthier planet. By educating our community about innovative practices like mycoremediation, we hope to inspire others to see mushrooms in a new light.

While we focus on cultivating fresh, high-quality mushrooms for local markets, we are equally proud to support efforts that showcase the environmental potential of fungi. Whether it’s in your kitchen or helping to clean up the Earth, mushrooms are a true gift from nature.

Conclusion

The mycoremediation of mushrooms offers a glimpse into a sustainable future where fungi play a critical role in addressing ecological challenges. From cleaning up oil spills to restoring soil health, mushrooms demonstrate their ability to heal our planet in extraordinary ways.

At R&R Cultivation, we’re thrilled to be part of this movement, cultivating not only mushrooms but also awareness about their incredible capabilities. Together, we can harness the power of mushrooms to create a cleaner, greener world.