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Article content Phuong Tran first saw signs of life in her oyster mushroom grow kit on Day 7. It was a growth, reminiscent of a spiky massage ball nubbly, rubbery and soft grey. “It’s super exciting because this is a rectangular box of what looks like just soil and all of a sudden … you’re like, ‘Oh my god, it’s coming to life, ” says the Toronto food blogger. Once the mushrooms started emerging from the X that Tran had snipped in the plastic covering and spritzed with water a few times each day, growth was explosive. She thought of their tremendous overnight spurt on Day 9 as a kind of puberty: “I would joke, ‘Oh look, it’s becoming like a little teenager.’” Unlike awkward teenage years, which feel as though they could last forever, she didn’t have to wait long for her fledgling fungi to be ready for harvest.

Northwest territoriesBritish columbiaPhuong tranJessica sniderWilloughby arevaloKirouac arevaloIsabelle kirouacLaura brehautAndrew langevinDalhousie university agriMushroom cultivation new society publishersFood analytics labDalhousie universityAgri food analytics labNew society publishersCultivation arevalo