Mushroom Application

Health by Plants

Owner: Dave Schliepp

Address:
N3714 30th Drive
Pine River, WI 54965
Waushara County

Web site: http://www.healthbyplants.com

Application Date: 2019-05-24

Applicant Details

Please briefly tell us why you are applying to be part of the Certified Naturally Grown program. *
Already CNG for produce, with to expand into mushrooms.
Are you currently third party Certified for your produce operation by any other organization (Organic, Biodynamic, etc)? *
no
Have you held any certification/s in the past that you don't currently hold? *
no
Have you ever been denied certification? *
no
How did you hear about Certified Naturally Grown? *
Already part of it!

General Information

Check all types of mushrooms you intend to certify. Please include any types you intend to grow or harvest in the coming 24 months. *











Other types you'll be growing, not listed above:
Are there any mushroom types you grow or harvest for which you are NOT seeking certification? Please list all such types, and explain why you are not seeking to certify them.
No
Please check all markets you grow for (this will be displayed on your farm profile to help potential buyers find you). *











Please specify what other markets (if any).

Substrate, Supplements, and Other Materials

For each type of mushroom you produce, tell us about your substrate. (Put "N/A" or leave blank for any type you don't produce). Please indicate in the appropriate box below: 1) what you use for substrates and supplements (if any) and 2) the sources of these materials. Include names of products and distributors where appropriate. If any substrate is obtained from a non-commercial source, please describe that source.
Shiitake (Lentinula)
Grown on Oak from our own property.
Oyster (Pleurotus)
Grown on Box Elder from our own property.
King stropharia, garden giant, wine cap (Stropharia)
Reishi (Ganoderma)
Enoki, velvet foot (Flammulina)
Maitake, hen of the woods (Grifola)
Butterscotch mushroom (Nameko)
Lion's mane, pom-poms (Hericium)
Not currently grown, but if so will be on Oak or Box Elder from our own property.
Chicken of the woods (Laetiporus)
White button, portabella (Agaricus)
Other (please specify)
Did you remember to indicate, for each of the substrates and supplements noted above, the sources of these materials? You may use this space to say anything else about the substrates you're using or may want to use in the future.
Do your substrates include corn, soy, cotton seed hulls, or other byproducts of crops that are grown commercially in GMO form? *
no
Do you use logs as a substrate? *
yes
Do you adhere to all state or local quarantines for forest products that there may be in your region? *
Yes
Please describe any steps you take to ensure that the logs you use are harvested according to a forest management plan that will maintain or help improve the overall health of the forest. *
Our mushroom operation is small. Box Elder is considered a nuisance to other more desirable trees, thus utilizing them on a rotation schedule for fresh mushroom logs helps grow the mushrooms and keeps the box elder in check. In generally the female trees are harvested first as to prevent the spread of the seed pods. Oak is a desirable species and only trimmed branches are used in production. An oak would not be harvested only for mushroom production. We have some oaks branches that need to be trimmed as they are at risk of falling on roadways or encroaching on driveways.
What do you use to seal logs after inoculation? *
Cheese Wax
If you use wax, how do you confirm that it does not contain ethylene-propylene co-polymer, synthetic colors, or perfumes? *
From our suppliers site (they are Certified Organic): A clear food grade paraffin based wax that is used for sealing inoculation sites and is approved for use in certified organic mushroom production.
Do you use wood chips, sawdust, sawdust blocks, or wood pellets? *
no
Do you use any of the following items as substrate: cardboard, paper, clothing, municipal compost, wood from rare trees harvested for mushroom production? *
no
Do you use manure as a substrate in your mushroom operation? *
no
Please describe all sterilization or pasteurization procedures and materials you use. (If none, please put N/A) *
N/A
How do you dispose of or re-purpose used substrate? Please indicate current practices as well as any plans you have for how the used substrate may be put to further productive use. *
Once the useful life of a log is done, it would be returned to the forest to decompose naturally, of if very soft, added to our compost piles. We collect wood from naturally decomposing logs to add to our compost for vegetable or fruit tree production.
How do you ensure that nutrients from used substrate do not leach into waterways? *
Logs pose a very minimal risk of this at our small scale. Logs would be places in various forest areas to decompose slowly and naturally.

Containers, Racks, and Beds

Please describe the racks and beds used in production (if any). What are they made of? *
Logs are leaned against(not pressure treated) pine 2x4's in an "A-Frame" system.
Please describe any containers used for sterilization, and/or pasteurization. What are they made of? *
N/A
Please describe any containers used for production. What are they made of? If you don't use containers for production (as for log-based production) you may answer "n/a". *
N/A
Were the containers purchased new or repurposed? If re-purposed, please describe how the containers had been used previously, and how you confirmed this with the supplier(s). *
N/A
In your operation, do any of the following materials come into direct contact with any substrate or fruiting bodies?Plastics that contain BPA, polystyrene, treated wood, railroad ties, containers that previously held toxic materials, re-purposed containers that had an unknown prior use *
no

Wild Harvest

CNG Mushroom certification covers cultivated mushrooms, not wild-crafted mushrooms. However, we include this section on the application for two reasons: #1 It is important to us that those who participate in our programs are mindful of the sustainability of the non-certified portions of their operations. #2 We want to give our members the opportunity to be transparent about their wild-crafting practices, and to minimize confusion about which mushrooms are certified.
Are any of the mushrooms you sell wild harvested (or "wildcrafted")? Yes/No *
no

Water

What water contamination experts have you consulted to identify which contaminants are typically found in area water, and determine the tests that should be conducted? Relevant experts may include local or state health department officials, Natural Resource Conservation Service agents, state environmental protection or pollution control agencies, local well drilling and water testing companies. (If you haven't yet done this, please indicate who you will approach, and by when you expect to have completed this program requirement.) *
Waushara County Public Health.
Have you tested your water at the point of use for heavy metals or other contaminants that were identified by local water quality experts? When? What were the results? (If you haven't yet done this, please indicate by when you expect to have completed this program requirement.) *
We test our water for E. coli. Last test was 2017 and was negative. Preparing to send in water test for this year by end of May and will include a workup of any potential contaminants as outlined in by Waushara County DHS.
Do you use well water to mist or irrigate fruiting bodies? *
yes
Please note CNG mushroom standards require you test well water used to mist or irrigate fruiting bodies at least once per year for E. coli, and the results must be negative with no E. coli detected. Have you tested your well water for E. coli within the past year? What was the date of the most recent test? What were the results? Please keep lab results on file, and plan to have them available during your inspection. *
Water test from 2017 was negative for E. coli. Typically test yearly, but 2018 was missed. For mushrooms will be done yearly in accordance to CNG standards.
Do you use surface water to soak logs or to irrigate non-fruiting substrate? Surface water includes water from ponds, streams, and reservoirs. *
no
Do you ever use surface water to mist or irrigate fruiting bodies? *
no

Spawn

Do you purchase spawn or produce your own or some of each? (If purchased, please list the supplier.) *
Purchase from Field & Forest Products of Wisconsin.
CNG mushroom standards prohibit for spawn production the use of adhesives, byproducts of GMO crops, or other materials prohibited for use as substrate. Are you confident none of these materials were used as a growing media for the spawn? *
yes

Pest & Disease Management

Describe your primary insect pest challenges AND methods of prevention and control. (Do not answer "none". You MUST indicate actual pest challenges or LIKELY challenges, and you must ALSO indicate how you manage or how you would manage them. If you indicate a product, also specify how often it's used.) *
Ants have been found on the logs but have not been a major issue, thus no specific actions were taken. While some bark beetles have also been seen, it again has not been enough of an issue to take action. Generally has occurred in older logs (ready to be cycled out).
Describe your primary disease challenges AND methods of prevention and control. If you indicate a product, also specify how often it's used. *
No products used. Some logs will see moss or lichens growing but not at a detriment to the mushrooms. No issues with competing mushrooms has been noted, if this were to occur the log would be removed.

Site Location and Buffers

Is your operation either partially or entirely INdoors? *
no
Is your operation either partially or entirely OUTdoors? *
yes
Please describe neighboring land uses to the north, south, east and west of your OUTdoor operation. *
Rural/residential on 3 sides with no crop production. A dairy farm is located to our west, however is is shutting down and they will only be growing hay.
Do these uses pose a risk of drift or contamination? *
No.
What is the distance between your outdoor production area and the nearest sources of possible contamination? *
Currently 600'+ from western farm fields, however in two weeks there will be no risk from this operation. Any other possible sources are likely at least 1/2-1 mile away.
What other factors mediate the risk of contamination? (Prevailing wind patterns, windbreaks, method of spray, etc.) *
We have trees as wind barriers on all borders of our property.
Has your outdoor production area been treated with prohibited substances within the past 36 months? If so, by what was it treated, and when? *
No.

Sustainability Initiatives

What measures have you taken to conserve energy, improve energy efficiency, and/or use energy from renewable sources? (This could include system design, siting, insulation, lighting choices, and more.)
As with our produce operation, we leave as much of our 5 acres completely natural. 1/2 acre is for growing, and perhaps 1/4 acre for the house and yard. We use solar panels which generate about 75% of our electricity needs. For our produce operation only, we use drip irrigation from rainwater collection on selected crops (water does not come into contact with things like salad greens).
Please use this space to highlight any other measures you take to reduce the environmental impact of your operation or to make it more sustainable in other ways.
Rainwater collection, composting, solar energy.

Inspections & Networks

A core requirement of CNG certification is the on-site peer-review. Getting this completed is facilitated if you're a part of a network of mushroom producers who might serve as your inspector.
Are you a part of a network (informal or formal) of mushroom producers in your geographic area? *
no

Agreements

I will not label, or in any way lead consumers to believe that a farm product not raised in accord with CNG standards is Certified Naturally Grown *
I understand that I have to complete at least one Inspection of another CNG mushroom producer in my area each year, if there is one within a one hour drive. *
I understand that the inspection I conduct will NOT be of the same producer that inspected me. *
I have reviewed the Certified Naturally Grown mushroom certification standards, I understand them, and I will abide by them. If I have any questions I may contact CNG for clarification. *
You may use this space to tell us anything else you think we should know about your operation.