Mushroom

UP Gourmet

Owner: chad kottke

Address:
E2898 m67
E2637 Peterson Rd.
Trenary, MI 49891
Mi County

Mailing Address:
E2637 Peterson Rd
Trenary, MI 49891

daytime phone: (312) 909-2607
Web site: http://upgourmetfoods.com

Application Date: 2020-11-29

Applicant Details

Please briefly tell us why you are applying to be part of the Certified Naturally Grown program. *
I would like our mushrooms to be certified.
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? *
Other local farms.
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:
Black poplar mushrooms, White beech Mushrooms
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)
n/a
Oyster (Pleurotus)
Maple/poplar sawdust from local hardwood pellets. Wheat Bran. Oats. Rye. Honey. All of our substrate/spawn materials come from the "Trenary Feed Mill" and are locally grown around the area and Non GMO. Mushroom culture comes from a local certified organic spawn supplier.
King stropharia, garden giant, wine cap (Stropharia)
Maple/poplar sawdust from local hardwood pellets. Wheat Bran. Oats. Rye. Honey. All of our substrate/spawn materials come from the "Trenary Feed Mill" and are locally grown around the area and Non GMO. Mushroom culture comes from a local certified organic spawn supplier.
Reishi (Ganoderma)
Maple/poplar sawdust from local hardwood pellets. Wheat Bran. Oats. Rye. Honey. All of our substrate/spawn materials come from the "Trenary Feed Mill" and are locally grown around the area and Non GMO. Mushroom culture comes from a local certified organic spawn supplier.
Enoki, velvet foot (Flammulina)
Maple/poplar sawdust from local hardwood pellets. Wheat Bran. Oats. Rye. Honey. All of our substrate/spawn materials come from the "Trenary Feed Mill" and are locally grown around the area and Non GMO. Mushroom culture comes from a local certified organic spawn supplier.
Maitake, hen of the woods (Grifola)
Maple/poplar sawdust from local hardwood pellets. Wheat Bran. Oats. Rye. Honey. All of our substrate/spawn materials come from the "Trenary Feed Mill" and are locally grown around the area and Non GMO. Mushroom culture comes from a local certified organic spawn supplier.
Butterscotch mushroom (Nameko)
n/a
Lion's mane, pom-poms (Hericium)
Maple/poplar sawdust from local hardwood pellets. Wheat Bran. Oats. Rye. Honey. All of our substrate/spawn materials come from the "Trenary Feed Mill" and are locally grown around the area and Non GMO. Mushroom culture comes from a local certified organic spawn supplier.
Chicken of the woods (Laetiporus)
Maple/Cherry Logs from our farm are inoculated.
White button, portabella (Agaricus)
Other (please specify)
Maple/poplar sawdust from local hardwood pellets. Wheat Bran. Oats. Rye. Honey. All of our substrate/spawn materials come from the "Trenary Feed Mill" and are locally grown around the area and Non GMO. Mushroom culture comes from a local certified organic spawn supplier.
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? *
no
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 have 3 small pressure cookers for sterilizing grains/honey for spawn. The grain/honey is pressure sterilized at 200°-215° 15-20 psi for 3 hours. We also have 2 larger sterilizers for substrate/fruiting blocks. Those Sterilize our substrate at 165-175 for 24 hours.
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 have large gardens and love building compost piles. Our spent mushroom fruiting blocks make incredible compost for our gardens.
How do you ensure that nutrients from used substrate do not leach into waterways? *
All of our materials are completely natural from around the area and are composted and returned to the earth to feed our gardens. Any nutrients from the decomposed wood substrate is used to feed the garden plants. Our compost piles are not located near waterways and contains nothing but wood/fresh soil.

Containers, Racks, and Beds

Please describe the racks and beds used in production (if any). What are they made of? *
We have steel racks in our incubation room that are on wheels so we can move them around. The mushroom bags we use are Polypropylene and are able to be used in an autoclave. For our honey culture we use glass jars. Our racking in our fruiting room is made of untreated wood and pvc.
Please describe any containers used for sterilization, and/or pasteurization. What are they made of? *
The mushroom bags we use are Polypropylene and are able to be used in an autoclave.
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". *
The mushroom bags we use are Polypropylene and are able to be used in an autoclave.
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). *
All of the containers or bags are new.
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.) *
The water we use is local Trenary City water and is tested monthly by Gary Niemic. I have all up to date water tests for our city water.
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.) *
The water we use is local Trenary City water and is tested monthly by Gary Niemic. I have all up to date water tests for our city water.
Do you use well water to mist or irrigate fruiting bodies? *
no
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.) *
We have purchased all of our spawn from Field and Forest Products. They are certified organic.
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.) *
The only pest control system we use is light zapper in our fruiting room to control fungus nats.
Describe your primary disease challenges AND methods of prevention and control. If you indicate a product, also specify how often it's used. *
In the warmer months we have to use electric fly zappers to control fly's and fungus nats inside of our indoor grow rooms.

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. *
Our indoor mushroom facility is downtown Trenary MI, It is mostly residential but there is a bank across the street.
Do these uses pose a risk of drift or contamination? If so, please describe. *
nope
How does your ventilation and air filtration system prevent possible contamination? *
We have a three part filter system to filter the air inside our facility. The incubation and clean room are connected. There is a Carbon filter on the intake for this room to give clean air and positive pressure. Inside that room there is a two stage air scrubber to filter any contaminants down to .3 micron. We also use a large HEPA filter/ flow hood to do any culture work. We run quality controls on the air to test for particulate count.
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? *
nope
Is your operation either partially or entirely OUTdoors? *
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 have upgraded every light in the entire facility to the best efficiency LED's we could find. Almost every wall and ceiling in the place has upgraded insulation to improve our heating cost. We use only natural light in our grow rooms our mushrooms are grown off ambient light from just the windows.
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.
I have solar panels and a wind turbine that I will be installing to help offset cost of electricity at our farm. We are looking to get more solar and wind soon. We are looking to strive for total sustainability. We grow large gardens, have chickens, lots of canning, try to be as sustainable as possible.

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.