Mushroom Application

Zoom Out Mycology

Owner: Bashira Muhammad

Address:
1675 E Gregory Rd
Central Point, OR 97502
County

daytime phone: (458) 220-7440
Web site: http://www.zoomoutmycology.com

Application Date: 2020-11-05

Applicant Details

Please briefly tell us why you are applying to be part of the Certified Naturally Grown program. *
I am applying to be apart of the CNG program because sustainability is my top priority for my farm. I appreciate that there is a standard to meet set by CNG. In addition the the recognition of steps we're taking towards having a sustainable operation i'm eager to be certified for those efforts.
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? *
I have a local farming colleague with an apiary that is Certified Naturally Grown in Southern Oregon!
How did you learn to grow mushrooms, and for how long have you been growing them for market? What has prepared you to farm successfully according to CNG standards? *

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:
Turkey Tail (trametes versicolor), Almond Mushroom (Agaricus blazei)
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.
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)
Sawdust from Traeger (International company that produces all-natural food grade sawdust) Wheat Bran from Azure (Dufur, Oregon) Oak Logs from Hamann Incorporated
Oyster (Pleurotus)
Shiitake: Sawdust from Traeger (International company that produces all-natural food grade sawdust) Wheat Bran from Azure (Dufur, Oregon) Oak Logs from restorative thinning projects at Hamann Inc.
King stropharia, garden giant, wine cap (Stropharia)
Cereal straw from Grange Coop
Reishi (Ganoderma)
Shiitake: Sawdust from Traeger (International company that produces all-natural food grade sawdust) Wheat Bran from Azure (Dufur, Oregon)
Enoki, velvet foot (Flammulina)
N/A
Maitake, hen of the woods (Grifola)
N/A - but would like to grow in the future.
Butterscotch mushroom (Nameko)
N/A
Lion's mane, pom-poms (Hericium)
Shiitake: Sawdust from Traeger (International company that produces all-natural food grade sawdust) Wheat Bran from Azure (Dufur, Oregon) Oak Logs from restorative thinning projects at Hamann Incorporate
Chicken of the woods (Laetiporus)
N/A
White button, portabella (Agaricus)
N/A
Other (please specify)
Turkey Tail (Trametes versicolor) + Almond Mushroom (Agaricus blazei) Sawdust from Traeger (International company that produces all-natural food grade sawdust) Wheat Bran from Azure (Dufur, Oregon)
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.
Yes
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. *
I regularly visit the forest where our logs have come from. That forest burned in the Obenchain fire so we may not be inoculating any more logs in the future.
What do you use to seal logs after inoculation? *
Parrafin and will be transitioning to beeswax.
If you use wax, how do you confirm that it does not contain ethylene-propylene co-polymer, synthetic colors, or perfumes? *
We get it at the grocery market in the canning area.
Do you use wood chips, sawdust, sawdust blocks, or wood pellets? *
yes
Have you confirmed that these are not chemically treated, nor contain glue or other adhesives? *
yes
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) *
We sterilize our grain using a stove top pressure cooker and will soon be upgrading to an all american sterilizer. We pasteurize our supplemented sawdust blocks using steam in a 55 gallon food grade drum.
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. *
We compost our spent supplemented sawdust blocks on our 3 acre farm in the center of the field.
How do you ensure that nutrients from used substrate do not leach into waterways? *
We place our compost in the center of the field and don't accumulate much.

Containers, Racks, and Beds

Please describe the racks and beds used in production (if any). What are they made of? *
Our fruiting chamber contains plastic racks.
Please describe any containers used for sterilization, and/or pasteurization. What are they made of? *
When we sterilize our grain we use glass jars and aluminum lids. When we pasteurize our bags we use plastic unicorn bags. In 2021 or when we use our our existing batch of unicorn bags we will convert to oxo-biodegradable bags.
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". *
We use plastic bins to create our supplemented sawdust mixture.
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). *
We used brand new plastic containers.
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 *
yes
What types of wild mushrooms do you harvest and sell? *
Currently we are manufacturing a tea line certified by the Oregon Department of Agriculture. Those teas include Lions Mane & Maitake & Reishi mushrooms.
Please describe what measures you take to ensure that you do not over harvest these mushrooms, and that there will continue to be wild mushrooms of that variety in the locations where you found them. *
WE are transitioning to growing all of the mushrooms ourselves rather than wild harvesting 15-20 lbs per year.
Since CNG doesn't offer certification for wildcrafted mushrooms, you must agree not to market any wildcrafted mushrooms (or products made from them) as Certified Naturally Grown. Please indicate you agree to this requirement by typing your initials here. *
BM

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.) *
Oregon Department of Agriculture
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.) *
Yes our water was tested for arsenic and nitrates and was deemed a low risk within EPA limitations.
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. *
Yes. 6/7/19 we received results that E.coli was absent in our water samples.
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.) *
PRoduce our own spawn.
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.) *
We challenges with slugs on our logs however have discontinued that aspect of the operation. We prevent and control pest challenges by following strict bleach cleaning protocols in our fruiting environment. We use a 5% bleach solution at the end of every fruiting cycle which for us lasts 2 weeks.
Describe your primary disease challenges AND methods of prevention and control. If you indicate a product, also specify how often it's used. *
We rarely have mushroom disease challenges however we prevent that by cleaning our lab before and after every new activity. We control agar contaminations by keeping any contaminated plates contained and disposed of in the landfill.

Site Location and Buffers

Is your operation either partially or entirely INdoors? *
yes
Please describe neighboring land uses to the north, south, east and west of your INdoor operation. *
No other mushroom farms nearby. I have neighbors farming vegetables on both sides. One neighbor has cows the other neigh has horses. Behind us is a nature preserve operated by US Fish and Wildlife and to the North (front) is a cannabis farm.
Do these uses pose a risk of drift or contamination? If so, please describe. *
No. We have a 1 acre buffer in every direction of the operation.
How does your ventilation and air filtration system prevent possible contamination? *
Our intake fan in the fruiting chamber is high away from the ground. In the lab we use multiple air filtration systems including multiple types of HEPA.
If you share space with other producers, please indicate whether they use synthetic chemicals, and if so, how do you protect your production area from potential contamination? *
N/A.
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. *
No other mushroom farms nearby. I have neighbors farming vegetables on both sides. One neighbor has cows the other neigh has horses. Behind us is a nature preserve operated by US Fish and Wildlife and to the North (front) is a cannabis farm.
Do these uses pose a risk of drift or contamination? *
No. We have a 1 acre buffer in every direction of the operation.
What is the distance between your outdoor production area and the nearest sources of possible contamination? *
1 acre.
What other factors mediate the risk of contamination? (Prevailing wind patterns, windbreaks, method of spray, etc.) *
Buildings between the mushroom operation and cannabis farm help mediate the risk of contamination.
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.)
We use propane to heat our 55 gallon drums. We use conventional energy to power the operation but are looking into renewable energy credits in the next 1-2 years.
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.
https://zoomoutmycology.com/blog/company-sustainability-report-2020

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? *
yes
Please tell us about your network. Does it have a name? Roughly how many members, and what geographic area does it cover? *
We are connected to over 2,000 followers on instagram from around the United States. We also have an email list of ~150 members who cultivate mushrooms using our spawn.

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.
We have only been in operation for one year so this next year we will be making many improvements to our newly acquired and understood baseline data.