Author: Chris Michlewicz

Fresh Mushrooms vs. Dried vs. Extracts: What’s the Difference?

Walk into any health food store or scroll through a wellness website and you’ll quickly notice that functional mushrooms come in many forms. Fresh lion’s mane at a farmers market. Dried slices in resealable bags. Powders, capsules, tinctures and extracts promising focus, immunity or stress support.

They all come from the same mushroom, so what’s the real difference?

The short answer is that form matters. How a mushroom is prepared directly affects how its beneficial compounds are preserved, concentrated and absorbed by your body. Understanding these differences can help you choose the option that best fits your lifestyle and health goals.

Let’s break it down.

Fresh Mushrooms: Closest to Nature

Fresh functional mushrooms are exactly what they sound like: whole, living mushrooms harvested and used in their natural state. Lion’s mane, reishi and oyster mushrooms are increasingly showing up in kitchens thanks to their culinary appeal and growing popularity.

From a nutritional standpoint, fresh mushrooms contain a wide range of naturally occurring compounds, including polysaccharides, antioxidants, fiber and micronutrients. When cooked properly, they can be a flavorful way to support general wellness as part of a balanced diet.

However, it’s important to note: many of the compounds that make functional mushrooms so interesting, particularly beta-glucans and certain neuroactive compounds in lion’s mane, are locked inside tough fungal cell walls made of chitin. Cooking helps, but it does not fully break those walls down. That means your body may not absorb everything the mushroom has to offer.

Fresh mushrooms also have a shorter shelf life and inconsistent potency. One harvest may be stronger than another, and dosing for specific functional benefits is difficult to measure.

Fresh is excellent for food and foundational nutrition, but it is not always the most efficient way to access functional compounds.

Dried Mushrooms: Concentrated and Shelf-Stable

Drying mushrooms removes their water content, which concentrates many of their nutrients and significantly extends shelf life. Dried mushrooms (dehydrated for freeze dried) can be sliced, ground into powders or rehydrated for cooking.

This form offers a step up from fresh in terms of consistency and convenience. Dried mushrooms are easier to store, easier to transport and allow for more predictable serving sizes. When ground into a powder, they can be added to smoothies, coffee or recipes without changing texture too dramatically.

That said, dried mushrooms still retain much of their chitin structure. While drying concentrates the mushroom, it does not fully unlock all bioactive compounds. You may still be leaving some benefits on the table, especially if your goal is cognitive support, immune modulation or therapeutic-level effects.

Drying also depends heavily on temperature and technique. Improper drying can degrade sensitive compounds or reduce overall quality.

Dried mushrooms sit in the middle ground: more practical than fresh, more potent for daily use, but sometimes limited in absorption.

Extracted Mushrooms: Designed for Absorption

Extraction is where functional mushrooms shift from food to targeted wellness tool.

Mushroom extracts are created by breaking down the chitin cell walls to release compounds that your body can more easily absorb. This is typically done using hot water, alcohol or a combination of both, known as dual extraction.

Hot water extraction pulls out beta-glucans and polysaccharides associated with immune and gut health. Alcohol extraction captures compounds that are not water-soluble, such as certain terpenes and neuroactive molecules. Dual extraction aims to deliver the broadest possible spectrum of benefits.

For lion’s mane specifically, extraction is especially important. Compounds linked to nerve growth factor support are far more bioavailable in extracted form than in fresh or simply dried mushrooms.

Extracts offer consistency, potency and measurable dosing. They can be taken as powders, capsules or tinctures, making them easy to incorporate into daily routines. This is the form most commonly used in research studies, which is why extracts are often referenced when discussing functional mushroom science.

The key downside is quality variation. Not all extracts are created equal. Some products use mycelium grown on grain rather than whole fruiting bodies. Others fail to disclose extraction methods or active compound levels. Choosing a reputable source matters (ahem, FarmBox Foods Fresh).

So Which Form Is Best?

There is no single right answer. It depends on your intent.

If you enjoy cooking and want to include mushrooms as part of a nutrient-rich diet, fresh mushrooms are a wonderful choice. If you want convenience and versatility with a longer shelf life, dried mushrooms make sense. If your goal is targeted support for brain health, immunity or stress resilience, extracts are typically the most effective option.

Many people use a combination. Fresh mushrooms on the plate, dried powders in recipes, and extracts as part of a daily wellness routine.

Functional mushrooms are not about quick fixes. They work best when used consistently and intentionally. Understanding the difference between fresh, dried and extracted forms helps you make informed choices and get the most out of what these remarkable organisms have to offer.

The Rise of Indoor Mushroom Growing and Why It’s Taken Off

In recent years there has been a remarkable rise in the number of people growing culinary and functional mushrooms indoors. What used to be a niche hobby practiced by expert foragers or small scale farmers has rapidly become a mainstream pursuit embraced by home growers, chefs, wellness enthusiasts and commercial operators. Several factors are driving this shift, and together they paint a picture of a movement that blends food security, health consciousness and a desire for sustainable self sufficiency.

A Growing Appetite for Culinary and Functional Mushrooms

People are more aware than ever of the culinary value of gourmet mushrooms. Varieties like lion’s mane, shiitake, oyster and chestnut mushrooms are now common in restaurants and farmers markets. These mushrooms offer rich textures and deep umami flavors that elevate everything from stir fry to soups to meat free dishes. As demand grows, so does interest from everyday consumers who want fresher better tasting mushrooms than what’s available in typical grocery stores.

At the same time functional mushrooms have surged in popularity. Species like reishi, cordyceps, turkey tail and lion’s mane have long histories in traditional medicine systems. Modern research is exploring their potential benefits for cognition inflammation and immune health. This has sparked substantial interest in growing these mushrooms at home, where consumers can control the environment purity and harvest timing for maximum potency.

Controlled Indoor Environments Create Reliable Results

One of the biggest reasons indoor mushroom cultivation is booming is the reliability it offers. Mushrooms depend on precise humidity, temperature, airflow and lighting conditions. Outdoor growing is unpredictable and often not feasible for people who live in dry climates cold climates or urban areas. Indoor systems remove those barriers entirely.

Growers can now use everything from small monotubs and grow tents to advanced turnkey systems. Controlled environments help produce consistent yields with less contamination risk and far easier workflow. Companies like FarmBox Foods offer commercial scale solutions such as the Gourmet Mushroom Farm, which provides a fully insulated climate controlled container farm built specifically for start-to-finish mushroom production. This gives growers plug and play functionality with optimized conditions for species like oyster lion’s mane and others that thrive in tight environmental ranges.

Accessibility of Growing Mediums and DIY Options

Another driving force behind the trend is the availability of simple growing mediums. Mushrooms are surprisingly flexible in what they can grow on, as long as the substrate is nutrient rich and properly sterilized or pasteurized.

Common indoor substrates include:

  • Hardwood sawdust blocks
    Ideal for species like lion’s mane, oysters and shiitake. These blocks can be purchased ready to fruit or made at home with a pressure sterilizer.

  • Straw
    A popular choice for oyster mushrooms because it is inexpensive easy to pasteurize and forgiving for beginners.

  • Coco coir and vermiculite blends
    Often used in hobby grow setups and monotubs especially for functional varieties.

  • Coffee grounds
    A sustainable option that appeals to small growers though more prone to contamination.

The rise of pre-prepared mushroom grow kits has also made the practice as simple as misting a block and waiting for pins to form. This accessibility invites newcomers to experience the process with little risk or technical knowledge.

A Shift Toward Food Security and Sustainable Production

People are more conscious today of where their food comes from. Supply chain disruptions have pushed many to explore urban agriculture and hyperlocal production. Mushrooms are a perfect fit because they require minimal space and very little water compared to traditional crops. They also grow quickly, with many varieties producing a full harvest within two to four weeks.

Meanwhile, sustainability minded consumers appreciate that mushroom cultivation can repurpose agricultural byproducts such as wood, waste straw and soy bean hulls. Indoor mushroom farms have a small footprint and produce little waste, which aligns well with eco-friendly lifestyles.

A Creative and Rewarding Process

Finally, growing mushrooms is simply enjoyable. Watching mycelium colonize a substrate, and then watching the fruiting bodies emerge, has a sense of wonder attached to it. For many people, the process is meditative and deeply satisfying. It blends science craft and culinary reward. Whether using a countertop kit, a homemade setup or a commercial system like FarmBox Foods’ Gourmet Mushroom Farm, growers experience a sense of connection to their food that is hard to match.

The Future of Indoor Mushroom Cultivation

Given the increasing demand for specialty mushrooms, the rise of functional wellness, the need for sustainable food sources and the availability of accessible indoor systems, this trend is unlikely to slow down. Indoor mushroom growing has entered a new era where anyone from a curious home cook to an aspiring entrepreneur can produce high quality mushrooms year round.

As more people embrace the practice, the world of mushrooms will continue expanding offering new flavors new health insights and new ways to cultivate food in compact, climate-friendly environments.

How Container Farms Are Used In Different Industries

Container farming has evolved in the last 20 years from a niche concept into a mainstream solution for organizations looking to localize food production, enhance sustainability initiatives and reduce supply chain risk.

International tourists and U.S. citizens were first introduced to the idea in the 1980s and 1990s at EPCOT in Disney World, specifically the Living with the Land display within the futuristic attraction. It demonstrated what could be (and what now is).

Built on controlled-environment agriculture (CEA) principles, the plug-and-play systems enable growers to cultivate fresh, nutrient-dense crops year-round regardless of climate, season or location. And because container farms operate within a fully insulated, self-contained footprint, they integrate easily into almost any setting from urban corridors to remote locations.

One of the biggest advantages of containerized CEA is its broad adaptability across industries (see the Use Cases page on this website). In the hospitality sector, chefs and food-and-beverage directors appreciate the ability to source hyper-local greens and specialty ingredients just steps from their kitchens. Farm-to-table dining becomes more than a buzzword; it becomes an operational reality that improves flavor, consistency and menu innovation. Hotels and resorts with high guest turnover also find value in the reliability of on-site production, especially in areas where distribution networks are inconsistent.

In the grocery and retail world, container farms play a role in strengthening supply continuity, ensuring freshness and elevating the customer experience. Retailers can supplement existing produce sets with crops grown on location, reducing shrink while highlighting their commitment to freshness and sustainability. Some even integrate farms into their marketing strategy, offering store tours and educational programming that reinforces brand trust. For smaller community grocers and food co-ops, container farms provide both the wholesale growers and the stores themselves with a competitive edge by enabling them to carry premium local produce year-round.

The education and healthcare markets are also rapidly adopting CEA technology as well, and for good reason. Schools, universities and workforce-training programs use container farms as living laboratories, giving students hands-on experience with hydroponics, automation systems and environmental controls. Healthcare systems, senior-living communities and rehabilitation centers leverage the technology to ensure consistent access to clean, pesticide-free produce, often linking fresh food to wellness, dietary therapy and preventative-care initiatives. In both verticals, the farms become tools not just for production but for experiential learning and healthier living.

Of course, container farms are gaining traction in agriculture, corporate sustainability and decentralized food-access initiatives. Farmers are diversifying their operations with year-round specialty crops while corporations integrate farms into ESG strategies to reduce their carbon footprint and support local communities. Nonprofits, municipalities and tribal nations deploy container farms to address food insecurity by bringing high-quality produce directly to underserved areas. Across all these markets the versatility of modular CEA systems continues to redefine what’s possible in modern food production. And we’re only at the beginning.

Veteran-Owned Vertical Farm Carries on Family Ag Tradition

First, thank you to all who have served our country. We appreciate the many veterans who continue find new and different ways to serve, including Karen Bottary and the team at Beats Per Minute Farms in Leavenworth, Kansas. Growing up as a farm girl, she found a way to branch out her agricultural roots after active duty by running a Vertical Hydroponic Farm to grow thousands of pounds of basil per year. Learn the story behind the operation!

Watch here: Veteran-Owned Vertical Farm Carries on Family Ag Tradition

Plants & Family: Get to Know Brynne Doughten, FarmBox’s Sales Program Developer

Brynne Doughten, Sales Program Development for FarmBox Foods

Tell me about where you grew up.

I grew up in the Western Suburbs of Chicago. Downers Grove, where the winters were brutal but the pizza made up for it. 🤪 It was a classic Midwest 90’s upbringing: bike rides until the streetlights came on, lemonade stands with a questionable ROI, and character-building extracurriculars. I was an athlete, a theater kid, and a nature lover – a mix that still defines me today.

As a child, what did you want to be when you grew up?

My first career aspiration was to be a “Dolphin Swimmer” at the Shedd Aquarium in downtown Chicago. That trajectory shifted over time, but I always had a deep curiosity for how things work and a desire to make things better – for people, for communities, and for the planet.

Tell me a little bit about your professional background.

My background is rooted in relationship-building and purpose-driven service. I spent several years in healthcare, supporting operating room teams and women’s health clinicians, particularly in diagnosing and treating breast cancer. It was meaningful and challenging work that taught me the power of impact-driven innovation. Over time, I began to crave a more holistic, community-centered approach to wellness and impact. I wanted to shift from reactive healthcare to proactive solutions that support people and the planet. That calling led me to FarmBox Foods – a place where I could blend my professional skills with my personal values. Here, I get to be part of a mission that’s grounded in sustainability, equity, and food as medicine.

Give a brief overview of your role with the company.

I lead Sales Program Development, which means I’m part strategist, part systems builder, and part professional dot-connector. I refine our sales process, build tools that make our team stronger, and work closely with prospects to turn curiosity into commitment. I also collaborate cross-functionally to ensure our mission stays aligned with the humans we serve – whether hospitals, schools, organizations, or entrepreneurs.

Tell me about your education experience and how it may have prepared you for this role.

My formal education came from the University of Kentucky, and like many people, it wasn’t a straight line. I studied nursing, communications, and healthcare ethics – an unexpected mix that taught me how the body works, how people think, and how they make decisions. But honestly, life and motherhood have been my greatest teachers. They’ve taught me how to juggle priorities, lead with empathy, and stay grounded under pressure. Lessons that shape how I show up in my role every day.

What do you like most about being at FarmBox Foods?

The people. Hands down. This is a team that believes in what we do and shows up – for each other, our partners, and the communities we serve. I also love that I get to be part of something bigger than myself. We’re not just selling a product – we’re changing how the world thinks about food, sustainability, and self-reliance. That’s powerful stuff.

Share a little bit about your personal life and family.

I’m married to my college sweetheart, and we have two awesome kids – Perry, our almost 5-year-old, is thoughtful, nature-loving, and thrives on rhythm and routine. She’s got an old soul and a curious mind. Eamon, our almost 2-year-old, is joyful, wild, and full of mischief in the best way. They keep us humble, tired, and wildly in love with life.

I’m very family-centered. My people are my world. Like Perry, I’m also big on rituals and rhythm – Sunday dinners, bedtime stories, music always playing in the kitchen. That’s where my heart lives.

What do you like to do for fun?

I am a sourdough nerd (I’ve even sell a few loaves on the side), a passionate gardener, and a wannabe herbalist. I love being outside – digging in the dirt, foraging, chasing my kids through the yard. I’m also into cooking from scratch and finding magic in the mundane. When I do get a rare moment alone, you’ll find me with a book, a tea, and probably five tabs open planning my next project.

FarmBox Foods Grateful for ‘Coolest Thing’ Recognition

A high-tech farm housed in an upcycled shipping container was the top winner at this year’s Coolest Thing Made in Colorado contest by the Colorado Chamber of Commerce.

The top 10 nominees were joined by 300 attendees at the annual awards ceremony Oct. 23 at the Seawell Ballroom in the Denver Center for the Performing Arts, including state dignitaries, business leaders, chamber staff, students and supporters.

The controlled-climate container farm — manufactured in Colorado by FarmBox Foods — has been deployed worldwide to enable people and organizations to sustainably grow food in places where farming is typically not possible, whether due to short growing seasons, poor climate conditions, limited space or infertile soils.

“A recognition like this is a true honor and shows that we’re on the right track,” said Rusty Walker, CEO of FarmBox Foods. “Since the beginning, we have led with our mission and values and followed our instincts, and it’s brought us to this point.”

Walker said having a spotlight like the one that comes with the ‘Coolest Thing’ award could be a catalyst to inspire others to adopt the ag technology and feed people. He promised the company would be “good stewards” of the award and what it stands for.

Jason Brown, vice president of operations for FarmBox Foods and the original designer and builder of the company’s prototypes, said he’s grateful for the excitement generated by something that started with a simple idea: using tech and science to grow food using fewer resources.

“Our role has been designing, building and delivering the technology. It’s our customers who are doing great things with it, and having the privilege of watching them impact their community in a positive way will never get old,” Brown said.

The Vertical Hydroponic Farm is a 320-square-foot container farm that reduces water usage and energy consumption associated with food production. It allows users to grow healthy food year-round, no matter the climate, and eliminates the variables that often come with traditional farming, including impacts from weather and pests. Growing near the consumer also reduces food miles and preserves shelf life. The company delivers the farms anywhere in the world they’re needed.

The Colorado Chamber of Commerce organizes the annual Coolest Thing Made in Colorado contest to highlight Colorado’s booming manufacturing industry.

Vertical Hydroponic Farm Named Coolest Thing Made in Colorado

FOR IMMEDIATE RELEASE – From the Colorado Chamber of Commerce

October 23, 2025

Contact: CynthiaE@cochamber.com

FarmBox Foods Vertical Farm Named 2025 Coolest Thing Made in Colorado 

DENVER – The Colorado Chamber of Commerce today announced that the Vertical Hydroponic Farm by FarmBox Foods has been named the Coolest Thing Made in Colorado for 2025. The award was presented that the Coolest Thing Made Awards ceremony presented by FirstBank. Coolest Thing Made in Colorado logo

The Vertical Hydroponic Farm, manufactured in Aurora, uses patented vertical farming technology inside upcycled shipping containers to maximize growing space while minimizing water and energy use. These solar-capable, climate-controlled farms enable year-round cultivation of mushrooms, leafy greens and herbs almost anywhere in the world. Each unit is designed for easy transport and stacking and is equipped with full-spectrum LED lighting, remote monitoring capabilities and advanced climate control systems.

“FarmBox Foods is doing remarkable work to transform the future of farming while helping feed communities around the world,” said Colorado Chamber President and CEO Loren Furman. “They are a powerful example of how Colorado’s manufacturing sector is driving innovation that has a global impact. Their advanced vertical farming technology makes it possible to grow fresh, healthy food almost anywhere while also addressing critical challenges such as sustainability, resource efficiency and climate resilience. We’re proud to honor FarmBox Food’s Vertical Hydroponic Farm as our 2025 winner and to recognize all our incredible finalists this year!”

The Colorado Chamber also recognized the runner-up and People’s Choice Award winner in the Coolest Thing Made in Colorado competition. The full list of winners is as follows:

Coolest Thing Made in Colorado 2025 Winner

Vertical Hydroponic Farm by FarmBox Foods

Watch the winner’s video.

Coolest Thing Made in Colorado Runner-Up

AIEye by HapWare

Watch the runner’s up video.

People’s Choice Award

Spectra Optia Apheresis System by Terumo Blood and Cell Technologies

Watch the People’s Choice winner video.

An independent committee selected the recipients of the Coolest Thing Made in Colorado award and runner-up. Following a comprehensive review and assessment of all nominations submitted for the contest, the committee determined the finalists and ultimately selected the winner.

The People’s Choice Award winner was decided by online popular vote conducted in September, which drew more than 2,500 votes cast.

Nominations for the Coolest Thing Made in Colorado opened on June 16, 2025 and the top 10 finalists were announced in August.

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Veterans Dig Into Farming as Their Next Act of Service

Gerard and Jesse Holodak are the husband-and-wife team behind Koa Mushrooms and Rainier Roots Farm, a veteran-owned family farm nestled along the Columbia River in Rainier, Oregon. Both former U.S. Army officers, they bring the same spirit of service and resilience that guided their military careers into their mission of farming. Gerard served in Civil Affairs, while Jesse specialized in logistics, experiences that continue to inform their strategic and community-focused approach to agriculture. 

Gerard, a mushroom farm sales rep for FarmBox Foods and soon-to-be owner of a Gourmet Mushroom Farm, grew up surrounded by farmland in Vermont and Oregon. His childhood was steeped in the daily rhythm of agriculture: raising chickens, tending mixed vegetable plots and spending long days helping out in the barn.

“I basically lived in the barn,” he recalls. “I loved it when I was younger.” 

That early connection to the land laid the foundation for a life defined by service, first in uniform and later through farming. Answering what he says was a “call to service,” Gerard joined the U.S. Army with a desire to help people and be part of the solution. He spent nearly 13 years in Civil Affairs, a branch that acts as a bridge between military forces and civilian populations in conflict zones. His work centered on stability operations and humanitarian aid, often coordinating with the United Nations and USAID to deliver food, water and shelter in regions struggling with basic needs. 

While deployed, Gerard worked in food-insecure rural areas around the world, observing the critical link between agriculture and stability. Those experiences deepened his conviction that sustainable food systems are a cornerstone of peace. That element of civil operations — preventing conflict through stability — was fulfilling, he says. 

“After the military, I wanted to continue serving by helping feed people and build communities,” Gerard said.

After medically retiring, Gerard began exploring ways to combine his agricultural roots with his passion for service. He earned a Master’s degree in Civil – Military Interaction and is currently pursuing a master’s in Sustainable Agriculture from Sam Houston State University. The transition to farming was a natural evolution. While still in Hawaii, Gerard and Jesse launched Koa Mushrooms out of their garage on Hickam Air Force Base, selling at local farmers markets and partnering with the Farmer Veteran Coalition to expand. They soon began collaborating with local farmers to create a more permanent mushroom operation, eventually supplying restaurants, stores and wholesale restaurant food distributors.

Their success in Hawaii inspired a new chapter in Oregon, where they founded Rainier Roots Farm. Today, the Holodaks cultivate just under 20 acres, with about a half-acre currently in production. They grow root vegetables like beets, turnips and carrots, along with red cabbage, squash and other winter crops. Their orchard produces apples, plums, pears, peaches and heirloom fruits such as quince, persimmons and apricots. The couple practices no-till agriculture and permaculture, with plans to rewild portions of their land to restore habitat and biodiversity.

As former Army officers, Gerry and Jesse’s lives were dedicated to caring for soldiers and their families, preparing them to face tough missions and recover afterward. That sense of duty didn’t end when we hung up the uniform — it’s what drives their work now. In addition to building a market for fresh produce, they have worked to perfect dried medicinal mushrooms and are looking to partner across the US with veteran-focused coffee, tea, and beer companies to provide functional mushrooms like pre-activated Reishi and Lion’s Mane to help veterans and first responders combat the detrimental effects of stress and trauma in their path toward wellness for them and their families. We want to continue serving by helping veterans and first responders rebuild strength, focus, and resilience through nutrition and community connection.

Their goal for the coming year is to have the storefront open by spring, providing a space for local farmers to sell their crops and strengthen the local food economy.

(Contact Koa Mushrooms at 571-633-4024 or koa.mushrooms@gmail.com)

In addition to managing the farm, Gerard is ready to take delivery of a Gourmet Mushroom Farm made by FarmBox Foods, helping to advance containerized growing technologies for both commercial purposes and humanitarian projects. His background in Civil Affairs and agriculture aligns perfectly with FarmBox’s mission of enabling food security anywhere in the world, even in regions affected by climate change or resource scarcity. He’s particularly determined to see how mobile, modular farming systems can help positively impact island nations facing rising sea levels sustain their food supply. 

Gerard and Jesse’s work is guided by a simple philosophy: that farming is an act of service. Their dedication to sustainable agriculture and community resilience reflects the same values that defined their military careers: commitment, adaptability and care for others. Together with their three daughters, Charlotte, Madeline and Juliet, they’re cultivating more than crops; they’re growing a future rooted in service, sustainability and shared prosperity.

 

Tooth & Gill Mushroom Co. Now Certified Organic

A Pagosa Springs-based small business that uses a controlled-climate container farm to grow culinary and functional mushrooms is now certified organic.

Behind the Tooth & Gill Mushroom Co. brand is husband-and-wife team Aaron Carter and Lauren Hawksworth, both of whom left the corporate world to pursue their passion for improving community access to healthy food in the form of gourmet mushrooms. These particular mushrooms are grown entirely in the confines of an insulated, tech-assisted shipping container farm built by Colorado-based FarmBox Foods.

Tooth & Gill Mushroom Co. launched last year and has made quite an impression through consumer-facing pop-ups, deliveries, farmers markets in Pagosa Springs and Bayfield, and food hubs like Terra Walk Farm and Valley Roots Food Hub. It has also forged partnerships with local restaurants (Meander, a New York Times-recognized farm-to-table destination; Keyah Grande’s Beyond the Gates, and Wild Finch, a new restaurant led by chef Daya Myers at The Springs Resort).

“It’s about local food systems, and people are starting to show interest in rebuilding those,” Lauren said. “We see it here in our community, which is really cool.”

Now being officially certified as organic enables Tooth & Gill to get on the shelves of local grocery stores. As interest in where food comes from and support for local farmers grows, there are opportunities for independently owned enterprises to fulfill the demand and help educate the public about the many health benefits of mushrooms. Lauren began incorporating mushrooms into her diet in her mid-20s and leaned heavily on lion’s mane mushrooms during her recovery from severe heatstroke a few years ago. For Aaron, the foray into container farming is a return of sorts to his family’s agricultural roots in Nebraska.

Due to the climatic and capital challenges associated with starting a traditional farm in the mountains, the founders of Tooth & Gill discovered FarmBox Foods and realized the shipping container model gave them a path forward to growing sustainably year-round in a rugged region where farming isn’t typically viable. They were drawn to mushrooms while exploring holistic and functional ways to heal and saw how underutilized gourmet mushrooms are as a wellness food.

In addition to a variety of fresh mushrooms, Tooth & Gill recently created its own line of powder extracts and dehydrated mushrooms (available via online order). Lauren’s career was in marketing for a supplement company, and there’s been a noticeable change in approach over the years.

“Wellness has shifted. People want to take care of themselves, but you also want to treat yourself. It has to taste good,” she said.

With that in mind, Tooth & Gill has a collection of recipes on its website that incorporate mushrooms into everyday dishes. To learn more about Tooth & Gill or to schedule an interview with the owners, send an email to hello@toothngill.com or call 602-828-8153. If you own or manage a store and want their products on your shelves, use the above contact information to reach out.

Food System Resiliency in a Box, No Matter Where You Live

For centuries, the ability to grow food has been bound by geography. Fertile soil, predictable weather and access to water determined who could farm and who could not. But a new era in agricultural technology is set to dismantle those boundaries, giving people everywhere the power to grow their own food, regardless of climate, location or experience. From the frozen outskirts of Alaska to the heart of desert cities, innovations in controlled-environment agriculture (CEA) are reshaping what it means to be self-sufficient.

At the core of this movement are systems designed to make farming as accessible as it is sustainable. Container farms, vertical gardens and modular hydroponic units are transforming empty lots, parking garages and even rooftops into thriving centers of food production. These systems use precise sensors and automation to control every variable — from temperature and humidity to light spectrum and nutrient delivery — creating optimal growing conditions 365 days a year. The result is reliable, pesticide-free food that can be harvested within walking distance of the people who will eat it.

For families and communities once disconnected from the source of their food, this technology offers more than convenience; it restores agency. No longer dependent on global supply chains or industrial farms, people can now produce mushrooms, fresh greens, herbs and even some fruits with minimal land and water use. It’s a form of empowerment that reaches beyond nourishment; it reconnects humans with nature in a way that fits our modern, urbanized lives. A shipping container on the edge of town can now provide thousands of pounds of produce annually, feeding schools, hospitals and neighborhoods that historically have faced food insecurity.

Emerging ag tech is also bridging cultural and economic divides. In developing regions where arable land is scarce or drought is common, compact, solar-powered systems allow for year-round harvests. In major cities, startups are pairing automation with education, helping residents learn the science of growing and inspiring a new generation of urban farmers. Every innovation, from AI-driven irrigation systems to seed-to-harvest data analytics, is refining the process and making local food production more efficient and attainable than ever before.

As climate shifts challenge traditional agriculture, these technologies are proving to be more than a novelty; they’re a blueprint for resilience. They reduce water consumption by up to 95 percent, eliminate the need for chemical pesticides and drastically reduce food miles, cutting emissions tied to transport and storage. More importantly, they shift the narrative from dependence to participation. Food is no longer something that happens on distant farmland; it’s something that can thrive anywhere people choose.

The democratization of food production marks a turning point in human history. Agriculture began as a means of survival and evolved into an industry. Now, with emerging ag tech, it’s coming full circle, returning to individuals and communities who can once again grow what sustains them. It’s a movement defined not by scale, but by access, creativity and connection. And as the technology continues to advance, it carries with it a simple but transformative promise: no matter where you live, you can cultivate your own future.