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Episode Links

• Farm-to-Table Dinner – Nov 15 LivingFreeinTennessee.com/product/farm-to-table
• North Spore Martha Tent (Affiliate): northspore.sjv.io/N9qEe2
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• Holler Roast Coffee: HollerRoast.com

Summary

Sometimes the best thing you can do—whether it's growing food or running a business—is stop forcing it. This week I share what mushrooms taught me about systems, patience, and letting things grow on their own.

In this episode:

• Why I started cultivating mushrooms and how it ties to the Holler Roast coffee-grounds waste stream
• Early failures with DIY bins and Tennessee humidity
• The easy automated setup that finally worked
• First-round lessons (including a moldy pink oyster experiment)
• Cooking payoff: duck-fat blue oysters worth the wait
• And the big picture—how the "don't force it" mindset applies to business and life
• You don't make mushrooms grow, you make it easy for them to show up. Same goes for your business.
• The Takeaway
• Mushrooms—and systems—thrive when you build the right environment and step back. Stop forcing it, build your setup, and let the good stuff show up.

Make it a great week!

GUYS! Don't forget about the cookbook, Cook With What You Have by Nicole Sauce and Mama Sauce.