<div>Someone said the other night - around the time we were preparing Thanksgiving dinner - that we should never have to buy beer, wine, etc @ the Bridge, since we can brew our own. I wholeheartedly endorse that sentiment. With my very next UI payment - which I should receive by this time next week - I would like to purchase the necessary supplies to brew a batch of mead (honey wine) and/or beer. I haven't made either before but I have a good recipe for mead and a rudimentary knowledge of what it will take to make it. I would like to engage in this brewing adventure with the help of others - anyone interested! You can email me (<a href="mailto:anthonyletigre@gmail.com">anthonyletigre@gmail.com</a>) or find me at the Bridge. I'm there practically on a daily basis of late. In fact I'm going to be heading there this evening, in a couple hours.</div>
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<div>Of course, it will take a while for mead or beer to be ready to drink. We may have to purchase our provisions in the meantime to get us through till then.</div>
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<div>For non-drinkers: I am also interested in solid (non alcoholic) foods! The biolumniscent mushrooms sounds brilliant (literally, as well as figuratively).</div>
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<div>I'm also a "housing hacker" you might say with Homes Not Jails - we have our weekly meeting Tuesday at 8pm - for anyone who doesn't know, and may be interested.</div>
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<div>Tony<br><br></div>
<div class="gmail_quote">On Mon, Nov 28, 2011 at 9:32 AM, Roger H <span dir="ltr"><<a href="mailto:domitron@yahoo.com">domitron@yahoo.com</a>></span> wrote:<br>
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<div><span>I have a Shiitake liquid culture nearing completion after only one week of spinning. I will use it to start spawn bags full of millet for you guys. Shiitake has hardy mycellium but may not be so forgiving for the substrate as oysters. In particular I would be pretty surprised if it will fruit on old coffee grounds, but I think it is worth a try. Still I would have some of the cheap sawdust from Lazzari ready. I'll have the spawn ready in a couple weeks and drop it by along with a completed bag of the Stipticus that you guys can fruit out (it is a bioluminescent mushroom). <br>
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<div><span>Roger</span></div>
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<b><span style="FONT-WEIGHT: bold">From:</span></b> Matthew Downs <<a href="mailto:downs.matt@gmail.com" target="_blank">downs.matt@gmail.com</a>><br><b><span style="FONT-WEIGHT: bold">To:</span></b> Tastebridge <<a href="mailto:tastebridge@lists.noisebridge.net" target="_blank">tastebridge@lists.noisebridge.net</a>> <br>
<b><span style="FONT-WEIGHT: bold">Sent:</span></b> Sunday, November 27, 2011 8:51 PM<br><b><span style="FONT-WEIGHT: bold">Subject:</span></b> [Tastebridge] Oyster Mushroom update<br></font>
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<div>Greetings Tasters!
<div>Just dropped-by to check on the babies. Filled the humi. We're able to get about 4 days between fills now with the humistat. Thank you to everyone who contributed to this wonderful innovation!</div>
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<div>There are about 5 of the coffee grounds blocks remaining and all of them are fruiting! Hopefully we'll be getting some fat flushes from these over the next few weeks. Our chamber is pretty well contaminated with bread mold...we've pitched several blocks, but the tree oysters are so hardy they are fighting it off. We removed the dry saw dust blocks from this summer. I took the uncontaminated ones home, hydrated them, broke them up and burried them under a layer of sheet mulch. Hooooping this will start to colonize my garden bed, which is mostly woodchips and cardboard at this stage. We'll know in a few months...if this works out, we could have a nice source for spawn.</div>
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<div>As you may know, Rikke has moved to Atlanta for a few seasons, so Natalie and myself are now sheepherding the fungus project. I want to give a shout out to Rikke for all her hard work over the last several weeks --cleaning the chamber, keeping an eye on everything, just being generally passionate and awesome. Our current plan is to let these blocks fruit out, then tear down the chamber. If there is interest, we may continue to do batches in the future. Personally, I'd love to try to get some shiitake going, but we need to tear down, thoroughly clean and rebuild the chamber if we're to fight-off the mildew and contamination. Depending on how the current fruiting goes, we may wait ot tear down until after the first of the year. </div>
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<div>i'm having a minor medical procedure inside my nose, so I will not be able to be there this Monday thru Wednesday, will plan to meet next Monday 12/9.</div>
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<div>Spores,</div>
<div>~Matthew</div>
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