Fung Shui is a collaboration of mycologists, chefs, foragers, cultivators, mushroom experts, and mycophiles. This network shares information, data, and experience, in an effort to further each others mycological knowledge.
Members are given access to our databases and encouraged to pick our brains. We are all still learning everyday! Our members will be given the option to upgrade their plans when they are ready for the next stage.
Fung Shui is a way of life. Fungi let us harness their powers, which helps us create more balanced and harmonious conditions in health, kitchens (food), and the environment.
"Fung Shui" roots from the ancient Chinese philosophy
"feng shui," which involves creating harmony and balance with energy that is manifested by the arrangement of furniture or architecture.
I have been working with food for 10 years, including 2 years of culinary school; and studying mushrooms for 5 years. I’ve experienced and worked in many different types of food services, from upscale dining and café style, to
mobile food vending and catering.
In 2017, I worked as a fermentation cook and forager at Superior Motors, just outside of Pittsburgh, PA for 10 months. During the first week of training I was schooled in fermentation and the use of Aspergillus oryzae (koji). This full day of training was lead by Jeremy Umansky of Larder Delicateesan in Cleveland, OH, and co-author of Koji Alchemy, the newest book on the subject.
After leaving that job, I never stopped studying koji and utilizing the culinary-mold in my kitchen.Koji fused my passion for fungi with my prior culinary career path.
Since becoming obsessed with mushrooms, I have found fungi beneficial in many aspects of my life. I'd like to share what I've learned and experienced while utilizing fungi, and hope it helps you grow too.