Sep 6 – “Hope is Served” and Jordan Cabernet
My guest this week is Matt McInnis, co-founder and creative director a North Spore Mushrooms.
Matt had to cancel this morning due to a family issue, I’ll reschedule soon!
North Spore Says:
“We strive to make the world of mushrooms accessible to all, fostering collaboration and innovation to improve tomorrow.”
North Spore was launched in 2014 by a mycologist, an organic farmer, and a photojournalist — three college friends brought together through their shared love of the mycological world. What began as a simple love for mushroom foraging and cultivation quickly developed into an obsession with all things fungi. From there, an urban mushroom farm was born, as was the desire to spread the spore to the masses.
North Spore is on a mission to disrupt the food system by empowering people to grow and harvest their own healthy edible and medicinal mushrooms. In addition to the positive environmental impacts of mycelium (e.g. soil nutrient cycling, bioremediation) the potential for mushrooms to naturally improve health and wellness and become a key sustainable meat alternative are core drivers of what we do. Follow on Facebook
We are a company committed to the environment and sustainability and make every effort to provide organic, natural, non-GMO, and locally sourced materials from companies that share our values.
With our vertically-integrated facility, North Spore produces 100% of its spawn, sterile substrates, cultures, and kits. We take our customer’s needs seriously and are fortunate to have multiple staff mycologists leading research and development, plus trained lab technicians overseeing our spawn and substrate production, in-house laboratory, and in-house culture bank.
Matt is a co-founder of North Spore and serves as the Creative Director. Matt developed his passion for fungi on Mount Desert Island where he frequently supplied restaurants with wild-foraged mushrooms. A graduate of the SALT Institute for Documentary Studies he cut his teeth working as a freelance photojournalist for the New York Times in Maine. He’s a self-taught videographer and editor who’s always pushing to learn more. His passion for good food, and good company coupled with a strong environmental ethic and a love for foraging and gardening, has underscored his commitment to the North Spore mission.
We’ll also be talking about a new product from North Spore…Mushroom Honey. More than just a sweetener, this raw wildflower honey is infused with 11,000 mg of organic fruiting body mushroom extracts. Crafted to support your wellness ritual with every spoonful. Whether you stir it into tea, drizzle it over breakfast, or enjoy it straight from the jar, you’ll experience the traditional benefits of five widely respected mushrooms.
Also telling you all about “Hope is Served” a great event Sunday Sept 21, 5-8 p.m. at Chester’s Chop House. A benefit for the Wichita Cancer Foundation to benefit Kansas cancer patients and their families! Learn more and get tickets.
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Good Life Guy’s Wine of the Week:
2020 Jordan Winery Alexander Velley Cabernet
A blend of 83% cabernet sauvignon, 10% merlot, 6% petit verdot and 1% malbec. Rich notes of ripe black cherry, currant and boysenberry mingle gracefully with delicate notes of cedar. On the palate, a harmonious balance unfolds, showcasing flavors of blueberries, cranberry and clove, all embraced by the smooth tannins imparted by the French oak barrels. Evolving gracefully in the glass, the dark fruit flavors and subtle acidity leave a lasting impression on the palate. Enjoy now after decanting 60 minutes or cellar through 2040. ABV13.6% JS84 WE92
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On SALE NOW: Jordan Cabernet $43.99 Jordan Chardonnay $26.99
Grab a couple at Jacob Liquor Exchange on North Rock Road
