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Here is the process for producing our mycelium grain spawn. We use white proso millet as our grain of choice but we're always experimenting with different types of grain.

Aquaponics combines the power of hydroponic gardening with fish aquaculture for maximum results in your garden.

The science of aeroponics opens the door for people everywhere to take control of their food supply and grow their own fresh fruits, vegetables, and herbs at home.

We recently moved our entire dough-mixing operation from Mesa to Shea to help balance the workload between the two facilities.

Filmed in 2021 at https://www.phoenixherp.com/

We had an early flush of pioppino mushrooms that we needed to clean up and it was time to harvest our latest crop of reishi. Enjoy!

The end is just the beginning. Journey to the End of the World in Flagstaff, Arizona. Set upon a high plateau, Flagstaff is covered in a dense Ponderosa Pine forest, but towards the south, the bottom falls off into water-carved canyons and valleys. Below a sharp rim of volcanic rock, this land is full of dusty red rock and towering sandstone.

Welcome to Superstition Meadery located in Prescott, Arizona.

Sourdough isn't a flavor, it's a method for baking better bread. With just three simple ingredients, a sourdough starter, and a slower fermentation process, you can fix many of the problems that come from the modern bread industry. You can even neutralize the negative aspects of wheat like gluten, phytates, and lectins, by switching to sourdough bread.

Honey, the fundamental sugar in mead, is the most expensive commonly-used fermentable ingredient in modern alcohol production. Over the centuries, this nectar of the gods fell into obscurity but recently began a modern drinking renaissance. One small business is on a mission to revive the ancient beverage for the many who haven't tasted or even heard of the amazing wine made from honey.

Step into the mushroom kingdom and unlock the secrets of fungi. From lions mane and reishi to shiitake and pink oyster, these healthy and delicious mushroom species are worth the effort it takes to grow them. With incredible cognitive and neurological benefits, these mushrooms may hold the key to solutions for many of society's ailments.

Cow milk has been an American staple for decades, and now we're embracing almond, cashew, soy, and oat milk, but what about goat milk? Even though it's the most consumed milk on the planet, many fear that funky flavor, but goat milk can be incredibly beneficial, economical, and tasty!

The Phoenix Herpetological Sanctuary was founded in 2001 by three long-time, passionate reptile enthusiasts with a vision to make a difference for reptiles in the state of Arizona. There were plenty of organizations to rescue many species of animals from dogs and cats to birds. However, there was no such facility or refuge for unwanted or rescued reptiles.

Which way is a pretzel upside down?

Here is our lab process for mycelium tissue culturing for both liquid and agar media. The most important part is cleanliness and a sterile environment to reduce risk of contamination. We do this every 2-4 weeks to ensure a healthy catalog of fast-growing mycelium strains at our farm.

Originally filmed in 2020 at Crow's Dairy.

Aquaponics combines two growing methods, aquaculture and hydroponics, to create a self-contained, well-balanced ecosystem. Fish are fed and raised in a tank and as gravity pulls the wastewater through a hydroponic garden, bacteria feed on the waste, breaking it down into essential nutrients for the plants to grow. The system then returns the cleaned water back to the fish reservoir so the process can begin again.

We are an artisan sourdough bakery located in Phoenix Arizona.

Filmed in 2020 at truegarden.com

When you hear Oktoberfest, you probably don't think of Costa Rica, but think again. This proudly local restaurant, brewery, and kombuchery is igniting a passion for craft beer in their community. In 2015, a journey began that would transform the craft beverage scene in Costa Rica. Glenda and Esteban, due to work commitments, found themselves relocating to Maine, USA. Known for having the most breweries per capita, Maine became their introduction to an overwhelming world of craft beers, kombucha, gruit, cider, and mead. It was a love affair with no return. They soon started brewing their own, delving deeper into the craft. Upon their return to Costa Rica, they carried this newfound passion with them. After some years, they established a Brewpub, Dirigo Fermentory and Restaurant, a homage to Maine, where 'Dirigo' — 'I lead' — is the state motto. Their philosophy is simple yet profound: craft beers, kombucha, wine, and other ferments are best enjoyed when accompanied by great food. Embracing their Costa Rican heritage, they pride themselves on using high-quality ingredients and infusing every dish and drink with love. Dirigo Fermentory and Restaurant isn't just a place to dine; it's an experience, a celebration of the 'Pura Vida' lifestyle. Whether you're a local or a visitor, they invite you to savor the essence of Costa Rica through their meticulously crafted food and beverages. See more of their story: https://www.dirigofermentory.com/ Special thanks to: Poeta Brewing @lapoetabeer Manada Coyote Brewing @manadacoyotebeergarden Los de Arriba Brewing Company @losdearribabrewingcompany

Making rye sourdough from freshly milled grains.

Filmed at: https://arizonawormfarm.com/

What started as a mission to find better chicken feed, has blossomed into a complete lifestyle transformation! Scott and Ashley were so kind and welcoming, we loved every second on their homestead. I originally reached out to Scott over a year ago just to learn more about his organic feed business and thought egg-laying chickens would be interesting information to cover. Little did I know how much they actually had packed on to their land. Chickens, rabbits, compost, trees, gardens, worms, and more were around every corner. It’s projects like these that continue to remind me how much we’re all connected to one another.

We ship a variety of strains in a variety of formats.

Khorasan, also known as Kamut, is an ancient wheat grain with a rich history dating back 6,000 years, renowned for its nutty, buttery flavor. By employing a scalding technique, we successfully integrate this freshly milled flour, resulting in a sourdough that's not only softer and more flavorful but also has a longer shelf life.