Mushroom Application

Mycosymbiotics

Owner: William Padilla-Brown

Address:
115 N 9th st
Lemoyne, PA 17043
Cumberland County

Mailing Address:
101 Foxchase Dr
Elizabethtown, PA 17043

daytime phone: (717) 557-3774
Web site: http://Mycoshop.net

Application Date: 2019-01-23

Applicant Details

Please briefly tell us why you are applying to be part of the Certified Naturally Grown program. *
I would like to take my product to the next level, giving my consumers a higher level of comfort with a peer reviewed certification.
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? *
Various Agricultural Conferences

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:
Cordyceps
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.
Shiitake, Oyster, Stropharia, Reishi, Enoki, Maitake, Butterscotch, Lion's Mane
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)
Hardwood Logs, Sawdust (From sawmill in York county), Cofeegrounds, Gypsum
Oyster (Pleurotus)
Wood Chips from electric company and Straw from agway
King stropharia, garden giant, wine cap (Stropharia)
Sawdust from mill in York county and woodchips from electric company
Reishi (Ganoderma)
Logs, Sawdust (From sawmill in York county) gypsum, from hydro store, and Coffee grounds from local cafe
Enoki, velvet foot (Flammulina)
Sawdust (From sawmill in York county) gypsum from hydro store, and coffeegrounds from local cafe
Maitake, hen of the woods (Grifola)
Logs, Sawdust, (From sawmill in York county) gypsum from local hydro store, and coffeegrounds from local cafe
Butterscotch mushroom (Nameko)
Logs, Sawdust, (From sawmill in York county) gypsum from local hydro store, and coffeegrounds from local cafe
Lion's mane, pom-poms (Hericium)
Logs, Sawdust, (From sawmill in York county) gypsum from local hydro store, and coffeegrounds from local cafe
Chicken of the woods (Laetiporus)
White button, portabella (Agaricus)
Other (please specify)
Cordyceps on Organic Brown Rice, Nutritional Yeast, organic tapioca starch, gypsum, azomite, and organic vegan meal replacement (All ingredients found online aside from gypsum and azomite purchased at local hydro store)
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. *
All logs are cut from one property that has been maintained for multiple generations by one family.
What do you use to seal logs after inoculation? *
Clay
If you use wax, how do you confirm that it does not contain ethylene-propylene co-polymer, synthetic colors, or perfumes? *
No wax
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) *
I sterilize cordyceps substrate in pressure sterilizers, and I pasteurize sawdust substrate in 55gallon non galvanized steel drums with water for steam heated by a propane burner.
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. *
All used substrate is inoculated with compost tea, and fed to worms or broken up and spread into our vegetable gardens.
How do you ensure that nutrients from used substrate do not leach into waterways? *
All of our gardens are terraced, and fortified with woodchips to ensure water retention.

Containers, Racks, and Beds

Please describe the racks and beds used in production (if any). What are they made of? *
All mushrooms are grown outside stacked up on pallets except cordyceps which are grown inside on stainless steel racks
Please describe any containers used for sterilization, and/or pasteurization. What are they made of? *
All American aluminum pressure sterilizers, and non galvanized steel drums
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". *
Glass jars, and polypropylene mushroom bags
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). *
Purchased new from unicorn bags, and reused multiple times, then recycled in a municipal system.
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? *
Chanterelles, Morels, Maitake, Honeys,
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. *
I make sure to leave more than I take, I also host forays where we disperse the wild mushrooms we find back into the forest.
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. *
WJPB

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.) *
Chemical Solutions Limited 971 N. 7th Street Harrisburg, PA 17102 717-697-7536
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.) *
Test will be completed February 2019
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.) *
Some of each. Most spawn comes from Mycopolitan in Philadelphia
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.) *
Slugs, and Flies. I use fly paper in the outdoor tents and copper wire around the tent for slugs, also occasionally set beer traps.
Describe your primary disease challenges AND methods of prevention and control. If you indicate a product, also specify how often it's used. *
Bacterial or mold contamination is controlled by sterilization and pasteurization. If anything becomes contaminated in the fruiting space it is removed and composted in another part of the operation.

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. *
All residential homes
Do these uses pose a risk of drift or contamination? If so, please describe. *
No
How does your ventilation and air filtration system prevent possible contamination? *
Only cordyceps are grown indoors, they don’t require ventilation
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? *
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. *
All residential
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? *
10feet
What other factors mediate the risk of contamination? (Prevailing wind patterns, windbreaks, method of spray, etc.) *
Fences
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.)
All electricity is used for stelization, heating and cooling. We are working on a gasification machine to replace propane this year
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.

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.