Alannah Johnson discovered the fungi in the rainforest in Juneau about a decade back.
Today, she’s selling delicious, gourmet mushrooms from her premium and therapeutic mushrooms farm New Earth Fungi.
A snowy day on the Brotherhood Bridge Trail, Alannah Johnson reminisces about the lush greens of the summertime.
“This entire area would look like a mossy field, covered in the moss. It kind of like a miniature fairytale,” she said.
As her feet squeak on the path her eyes are always on the trail and squints at the trees.
“Under a branch , or in the space at the middle of the tree. It’s typically filled with mushrooms,” she says.
In February the only conks are found which is a bitter, woody shelf mushroom. However, Johnson states that the forest is full of edible mushrooms throughout the rest throughout the entire year. Puff balls of white and plump when summer starts as well as gold-yellow “chicken in the forest” at the end of summer as well as trumpet-shaped winter chanterelles when the summer season turns into fall.
Johnson has a love of microbiology and has an eye for the smallest aspects of the identification of mushrooms. Small differences in color shapes, and even the spores that fungi produce help her identify them. Her desire to discover them keeps her connected to the nature.
“I am a sucker for the challenge of searching for mushrooms and paying close attention to the finer details,” she said.
The mushrooms she has been using have helped her feel more connected to the natural world in addition to the meals she consumes. This is the basis of her company New Earth Fungi.
Mushrooms were always a passion for Johnson. While growing up in California she began by growing shiitakes on logs. However, the passion grew into an obsession following her transfer to University of Alaska Southeast. University of Alaska Southeast during her sophomore year.
She was captivated by the variety of the forests of the Southeast, and often went for “mushroom excursions,” collecting mushrooms to find the species, study them and then consume. As the leader of the UAS mycology group She began inviting others to come along.
“I posted a few fliers to announce my first venture. And I was shocked by the number of people who showed up. I believe the initial group was around 35,” she said. “I did not realize there were other people who were equally interested in learning about fungi.”
In the present, Johnson regularly leads forays to locals and tourists alike. Outfitted with wicker baskets as well as a collection of books on field, she is working to decode fungi’s role as food sources.
Johnson always was aware that she wanted to share her love for mushrooms with other people however, she wasn’t sure how until the outbreak struck. Johnson was working on a post-graduation period as an Peace Corps volunteer in the Caribbean.
“And the entire Peace Corps from all around the globe were returned in America,” she said. U.S.,” she declared. “So I was like I’m not sure what I’m going to do. I was depressed by the whole thing. Then I thought, it’s the perfect moment to begin my own mushroom business.”
Johnson did not have any experience in the field of entrepreneurship, however she recognized a demand for locally-sourced mushroom. Therefore, she began to cultivate mushrooms in her backyard. The first batch she cultivated was oyster mushrooms. They are one of the most popular fungi with flutes, that is known for its mild, sweet flavor.
“They’re quite simple for me to develop. Many people are already familiar with the plants,” she said. “So I thought”OK, what do people really want to eat?”
Then, she decided to bring new tastes and textures to the local palettes using the lion’s Mane mushroom, which is a white shaggy mushroom.
“They find it at the supermarket, and they’re wondering, what’s this strange thing? It’s similar to having tiny, or tentacles” she explained. “But I then tell the kids the best way to prepare it. Now it’s becoming more well-known. And I explain to them what the therapeutic benefits are. They’re obsessed with it,” she said.
In the beginning, Johnson started to introduce new varieties as well as new mushroom productssuch as medicinal mushrooms tonics. Her current harvest includes eight varieties. They’re grown from large plastic bags that are lining the white shelves of her room for fruit that she manages in her home.
Education and cultivation are the key ingredients for New Earth Fungi. Johnson worked on her business plan at Path to Prosperity three-day business boot camp, a yearly business development contest hosted by Spruce Root, a nonprofit dedicated to community development.
The pitch was made by New Earth Fungi, alongside 12 other small business contestants. A panel composed of independent judges picked Johnson to be one of the two winners of a $25,000 small company grant.
Johnson declared that the news was an immense relief.
“When I was done with the call, I broke down,” she said. “I was crying as I think I’ve put in lots of effort, time and effort into all this and it’s sometimes that there are times when I’m thinking, “Why am taking this on?”
The woman says that it’s thrilling to see her mushroom grow within the local community. They’re available at stores such as Juneau Natural and Rainbow Foods. Some restaurants , like Red Spruce, Black Moon Coven and Zerelda’s cook dishes that are based on the mushrooms. People who purchase these or bring them along when they go on mushroom trips will tag them on her social networks to showcase their mushrooms-based dishes.
However, she’s had to struggle to keep up with the increasing demand. Growing mushrooms on commercial scale requires sterile environment to ensure that mold is kept away and unwelcome fungal growth at bay. Johnson admits that it’s been difficult to accomplish while working from her home.
She has stated that she will utilize the prize money to buy equipment for sterilizing mushrooms and possibly a larger commercial space. She also plans to employ assistance too.
“I believe it would be fantastic to employ those who are truly enthusiastic about growing mushrooms and taking part in the education of mushrooms,” she said.
In addition She believes that enhancing farming practices can give time for education events which she hopes will create stronger connections to the land and the local food system.
“It’s an incredibly soothing and healing experience to be in a state of connection and to know what’s in the world around you, and to be able an increased understanding and appreciation for wild food, food, and the food we grow,” she said. “And I am deeply connected to the world by way of mushrooms. The feeling makes me feel cozy and warm inside.”
