December 13, 2025 • 31 mins
Ron Wilson chats with Pete Richmond, co-owner of Rich Life Farm. Pete shares his journey from a hobbyist to a successful mushroom farmer, growing a variety of gourmet mushrooms on an oak sawdust substrate. He talks about the process of mimicking natural conditions to create the perfect environment for his mushrooms to thrive. From trial and error to refining their production, Pete opens up about the challenges and successes of running a small business. With a focus on quality and customer satisfaction, Rich Life Farm is making a name for itself in the local food scene.
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Speaker 1 (00:00):
Welcome back here in the garden with Ron Wilson. I
ever think about growing mushrooms? You know? You see those
kids all the time are becoming more and more popular
out there. You ever tried one? Well, I'll tell you what.
I have got the man that knows more about growing
mushrooms than I think anybody out there. And I have
experienced their mushrooms. They are outstanding. They are gorgeous, they
(00:21):
are good looking. His wife, Emily probably should get all
the credit for it, but we'll give him a lot
of credit as well. He is a co owner of
their farm called rich Life Farm. Go to their website
richlifefarm dot com. And I know you're tired of hearing this,
Pete Richmond, but I understand you're a really fun guy
at the parties.
Speaker 2 (00:42):
Ah, yes I am, and thank you for having me
this morning. And yeah, you're right, Ron, My wife Emily
is definitely the one behind this operation. I like to
say I grow the mushrooms, but Emily is the one
that makes this whole business operation.
Speaker 1 (00:57):
So she made that clear at the beginning when I
was getting in touch with you. I used to get
you on here this morning. Yeah, she you know pretty
much took care of everything. Hey, no, I just can't
what a great story. And the reason. First of all,
I say, right up front here the reason I found
out about you guys. I have read stories about you
in the Inquiry and a couple of the books as well.
But we experienced your mushrooms firsthand from a produce market
(01:19):
last week at Matrie and absolutely outstanding. They're probably the
most gorgeous mush gourmet mushrooms I have ever seen, and
the flavor was absolutely outstanding. And just absolutely loved him.
So I said, give me a card. I would love
to get you guys on and talk about this because
what an interesting thing. So let's start out with you,
first of all, how you got involved with this? Because
(01:42):
I loved reading it, and I have to ask you.
It says at an early age you became fascinated with
the natural world. What's that mean?
Speaker 2 (01:50):
Yeah, definitely, I mean growing up, I always, you know,
wanted to spend my free time outside playing in the
creeks and the woods, you know, turning over logs and rocks,
just seeing what's out there. And yeah, just you know,
all the things that were surrounded by here in the
natural world. And I grew up in Cincinnati, and there's
(02:12):
so many cool parks and woods and places to go
to explore. So definitely found that passion very early.
Speaker 1 (02:19):
In life, so it stuck with you. And so when
you get out of high school, you said, I'm going
to continue on, so youet it out to North Carolina.
You got your degree in Bachelor of Science and Natural
Resource Conservation and Management at Western Carolina University, and then
that's where you met the love of two loves of
your life, Emily and fun Guy.
Speaker 2 (02:40):
Yes that's correct. Yeah, very fortunate to get to go
to school in such a beautiful place and then to
meet my beautiful wife down there. And so yeah, I
studied natural resource conservation and management, so similar to a
forestry degree. But quickly after graduating college, I really I
didn't want to spend the rest of my life cutting
(03:02):
down trees or fighting wildfires. And I've always enjoyed growing
food and this was something that I could experiment with
in a small place. So, you mushroom farming kind of
started as a hobby and in a small greenhouse. I
was growing some oyster mushrooms on straw in our laundry room,
(03:22):
and from there it just quickly took over the house.
I had a lab built out in our spare bedroom,
had a bigger greenhouse on our back porch where I
was fruiting mushrooms, and then I think one day Emily
decided that that was a little much, so we bought
a shed and stuck everything in there to have a
(03:43):
dedicated growth space for me to experiment and work on
this hobby of mine.
Speaker 1 (03:50):
Unbelievable, I'm assuming that while you were growing these different mushrooms,
friends and family and whatever were like, these things are great,
can you grow some for me? Then the next thing
you know, you're supplying everybody in the neighborhood and it
just continues on.
Speaker 2 (04:05):
Yeah, so it definitely started out people were a little
inquisitive as to what we were doing, a little cautious,
just really unsure of it. And then eventually, yeah, friends
and families started asking us for certain varieties or if
you know, we could supply them for special events and
(04:25):
things like that. And then I think one day we
realized that this could actually be a business. And at
the time we were both kind of pursuing our own
careers but kind of giving the best eight hours of
our day to somebody else in their dream. So we
wanted to invest in ourselves and realize that growing mushrooms
(04:48):
could be a potential business and career for both of us.
Speaker 1 (04:52):
Talking with Pete Richmond. He is a co owner of
rich Life Farm. Go to their website richlifefarm dot com
and learn more of Adam And of course you can
sign up for the newsletter. You can order musher. You
did all nine yards, but to go to their website
learn more about him. So at that point you said, Okay,
let's give this thing a shot. So you convinced Emley
to move back to Cincinnati. And she's not from Cincinnati.
Speaker 2 (05:14):
Right, She's not. She grew up just south of Asheville,
North Carolina and Hendersonville, and that's where we were living
at the time, and it's a really beautiful place. But
the housing market was, you know, it was such a
booming economy that we really couldn't afford land down there
(05:37):
to start a farm. So whenever we would come up
to visit my family in Cincinnati, I would bring boxes
of mushrooms. I would talk to friends who were in
the restaurant industry. I would knock on the back of
restaurant doors. Whenever we'd be in town, drop off samples
and just kind of, you know, assess if there was
(06:00):
a market for fresh mushrooms in Cincinnati, and it turned
out there was, So in March of twenty twenty, we
listed our house for sale in North Carolina and moved
up here and bought our farm in May of twenty twenty.
Speaker 1 (06:17):
Wow. And then it's taken it from there and again
you're a new Richmond and area and the course growing.
Not only you do mushrooms, but you have other things
you have on the rich Life Farm as well.
Speaker 2 (06:27):
Right, Yeah, so we do have chickens as well. I
will say that they are definitely more of pets than
you know, production farm animals. I always like to say
we kind of have an old hen's home. Most of
our chickens are you know, past their productive laying years,
but we still keep them around because they're pets and
(06:49):
it's fun to have them around. So yeah, we do
sell eggs at some of our farmers' markets. And then
we've got a big garden that we grow every summer.
This year, Emily devoted most of that space to growing flowers,
and she actually set up a little roadside stand down
at the end of our driveway to sell her flowers.
(07:10):
So yeah, there's always something new and exciting going on here.
But most of our business, actually nearly all of our
businesses fresh mushrooms delivered to restaurants and then at a
few farmers' markets and specialty markets around the city.
Speaker 1 (07:25):
And then, like I said, we and we were able
to buy some last weekend, and I tell you what,
absolutely outstanding what And it's just beautiful. I mean, you've
got this, You've got you've got this one going. I
mean it was the best I've ever seen. I love
your description in here, by the way, and I bet
Emily wrote this. It says when Pete is not working,
you can probably find him working.
Speaker 2 (07:50):
We had to. We were in charge of writing our
own biography to the website a few years ago, and
I think it was at a time when I felt
like most of my energy was dedicated to just growing
mushrooms and helping to get this business off the ground.
So at the time, I definitely felt that way. But
(08:11):
since then, I've been able to kind of separate a
little more from the day to day business operations, and yeah,
take more time.
Speaker 1 (08:22):
For myself at least, and described him if he was
a mushroom, he'd be the King Oyster plump in toleranenough
heat and pale white in color. The o their website
rich to learn more about him and during the break
richlifefarm dot com. We'll take a break. We come back
more with Pete Richmond here in the garden growing mushrooms
with Ron.
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Speaker 1 (10:13):
Welcome back talking with Pete Richmond. He's the co owner
of rich Life Farm and fun Guy out in New Richmond, Ohio.
Check out their website. It's Richlifefarm dot com growing mushrooms
and they do an outstanding and I'm talking outstanding jobs.
So you know you obviously now are a mushroom or
a fun guy expert at growing is this? Is it
(10:34):
kind of a trial and error that got you to
where you are today? I mean, are there classes or
things you take or how'd you get so good at
what you're doing?
Speaker 2 (10:42):
Definitely a lot of trial and error. We took some
classes along the way. I spent a week up on
a mushroom farm in Canada kind of learning the ins
and outs of the operation. And then we've done some
mentorship programs with other cessful mushroom farmers around the country,
(11:03):
and both of those things, you know, were instrumental in
us successfully launching this business. But for the production side
of things, it was definitely a lot of trial and error.
And fortunately it was a hobby for a few years
before it was a business, so I was able to
(11:23):
work out a lot of those kinks. But even so,
we're learning something new every day. We're always trying to
improve our processes and you know, just get better as
we keep continue moving forward.
Speaker 1 (11:36):
Well, you know what I think in our local area
and the history here in Cincinnati. Way back when was
Fred mushroom compost up in the Lebanon the Lebanon area.
Of course he did all can they can all kind
of mushrooms and stuff, but they grew in a mushroom
compost and landscapers ate that stuff up. I mean, that
was great at soil amendment, top dressing or whatever. With
you though, as I'm watching the videos and seeing what
(11:59):
you grow in that's not really a that's not a compost,
is it.
Speaker 2 (12:04):
No, So we grow everything on an oak sawdust based substrate,
whereas those canned mushrooms and things are grown on a
composted and madeer based substrate, so everything that we grow
in its natural habitat would be growing on dead or
dyeing trees. Basically, we amend that substrate, that oak sawdust
(12:27):
with different things. Most of our varieties get amended with
soybean halls. It's the byproduct of processing soybeans and pressing
them for oil. And in Ohio we grow a lot
of soybeans, so it's pretty readily available agricultural byproduct to
amend that sawdust with, and that kind of acts as
(12:48):
a nitrogen source and that helps the mushrooms really take
off and provide the yield that we need to maintain
commercial production that we have here.
Speaker 1 (13:02):
You know, I had no idea until I watched a
couple of videos that the folks have shot when they
were visiting you and doing stories about you. The process
is really cool. I mean, that's very interesting with the
plastic bags and then the medium that you use there
and then putting the hole in the top and then
they grow out. I was I was set there, just
(13:22):
like wow, I had no idea. When you're growing these
what do they all require? Like the same humidity, the
same temperature? Is everything different? Grown? In a different situation
or pretty much all the same.
Speaker 2 (13:36):
For the most part, everything that we grow grows in
the same conditions. There are a few varieties that we
grow at a smaller scale that requires some different conditions.
But yeah, basically what we're doing is trying to mimic
all the things that occur naturally that cause mushrooms to grow,
(13:59):
and and do that indoors in a controlled environment so
that we can harvest fresh mushrooms every day of the year.
So we are, you know, doing temperature changes to mimic
natural occurrences in nature. We're adding humidity to help the
fungi and mushrooms thrive and all just kind of mimicking
(14:20):
the natural processes.
Speaker 1 (14:22):
Talking with Pete Richmond, he's the co owner of rich
Life Farm and fung Guy. Check out their website Richlifefarm
dot com and learn more about what they do and
of course where you can find their mushrooms as well.
Are there are there? You know, when you're growing vegetables
and things like that, there's always insects or disease or
other issues that can come up. Are mushrooms affected by
things like that as well?
Speaker 2 (14:44):
So mushrooms, you know, when they're growing outdoors, they are
attracting insects basically to help spread their spores, their genetic material.
So there are definitely pests, but since we are indoors,
we're able to mitigate a lot of that. There are,
you know, things that are like pleasing fungus beetles that
(15:07):
will go in and eat the flesh of the mushrooms
when they're growing outdoors. There are fungus gnats that are
attracted to the CO two that mushrooms put off. But
in an indoor controlled environment, we're really able to kind
of get one step ahead of that and prevent any
infestations or things like that from happening.
Speaker 1 (15:26):
So are are mushrooms then grown? Can they? Are? They
considered organically grown?
Speaker 2 (15:32):
So we're not certified organic, but we use organic practices
in our operation. We don't treat our mushrooms with anything.
We say, the only chemical they come in contact with
is water. But then when we you know, when we're
preparing the growing medium, when we're harvesting packing mushrooms, we
wear gloves to keep them clean and just have a
(15:55):
clean product that's ready for our customers to use.
Speaker 1 (16:00):
With Pete Richmond again, check out their website richlifefarm dot Com. Now, course,
obviously the pictures the lights are on so we can
see what's going on in all But are mushrooms growing
in the dark are not necessarily.
Speaker 2 (16:12):
So, like a white button mushroom is grown in the dark,
and then a crimini mushroom is actually the same type
of mushroom that's grown in light. So mushrooms have melanin
and there's you know, the same way that humans have
melanin in our skin, and thus they are reactive to
that light. They're also phototropics, so they will grow towards light,
(16:36):
but without light, they just won't get that melonin, that
pigmentation to help develop all those really cool colors, everything
from pinks and yellows to blues and deep grays. So yeah,
there's a lot of color at play with these mushrooms
we grow as well.
Speaker 1 (16:55):
Now you have grow lights inside these buildings that are
special special lights spectrum for them or not necessarily so.
Speaker 2 (17:02):
In our grow rooms we run daylight spectrum LEDs and
we run those I think like sixteen hours a day
in our growing rooms and that's really all they need.
They don't need, you know, they're not using the same
kind of spectrums as plants because they're not photosynthesizing, so
(17:23):
they're just using that as a kind of a beacon
to grow towards, but also as a source to produce
that melanin pete.
Speaker 1 (17:30):
You know, we see a lot of these kits that
are out there today for folks that are you know,
you can buy the log it comes with the spores
already on it, you know, put in the closet or
whatever and grow those. I've never done one before, you know,
is that something that folks can get into doing on
their own as well? I mean, is it something that
you know you can do on it small?
Speaker 2 (17:48):
Well?
Speaker 1 (17:48):
I mean obviously that's how you got started, But do
you advise people if they're looking to do this on
their own.
Speaker 2 (17:55):
Yeah, that's definitely a great way to get into it.
A lot of the kits that are like commercially available
on the shelf have been kind of augmented a little
bit to allow them to stay viable on a shelf
for an extended period of time. But we're actually offering
some grow your own kits for the holidays this year.
(18:18):
We're just doing some blue oyster mushrooms right now because
it's a really easy mushroom to for first time growers
to have success with. But we've got a newsletter going
out later this morning that will have all the details
for that and those will be available to pick up
at a couple of our farmers' markets before the end
(18:38):
of the year.
Speaker 1 (18:40):
Talking with Pete rich Richmond again, it's richlifefarm dot com.
Sign up for their newsletter and of course when you
go there you'll see all the varieties. You'll see where
they're going to be at at as far as markets
that you can buy them, the recipes, they have recipes
on there for you as well. You can learn more
about Emily and I can't leave out Kelly Coleman as well,
Intergral part part of your team there as far as
(19:02):
producing these mushrooms. Let's take a quick break. We come
back one more segment with Pete. I appreciate you spending
time with us this morning. We'll talk about the different
varieties they grow, uh and how do you store those
once you get them on, what's the best way to
do it and what's the best way to cook them.
We'll find out from Pete Richmond again. Their website is
richlifefarm dot com. Here in the garden with Ron Wilson.
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Speaker 1 (20:47):
Welcome back here in the Garden with Ron Wilson. Special
guest this morning is mister Pete Richmond. He is the
co owner of rich Life Farm and Fun Guy. They
grow a great selection of gourmet mushrooms. Their website is outstanding.
They have a newsletter. I have the November newsletter in
front of me. They're going to They were releasing the
December one today, so sign up for it. Go to
their website. It's again Richlifefarm dot com. Can we can
(21:10):
folks obviously for us local our local listeners, we can
find you at some of the markets and all that's
listed on your website. Can folks order those and have
them shipped as well?
Speaker 2 (21:22):
So we do not ship any fresh mushrooms.
Speaker 1 (21:25):
Okay.
Speaker 2 (21:26):
Mushrooms are just really hyper perishable and kind of require
some specific storage to really get the best shelf life
out of them, and that's kind of our competitive advantage
within this market. Our mushrooms are grown here and delivered
fresh to our restaurant customers and markets every week. So
(21:49):
it's really in our best interest just to keep that
product local. We do, however, have some tinctures available on
our website, and those are just extracts of the fresh
mushrooms we grow and their use as a medicinal product.
Speaker 1 (22:06):
All Right, Pete, which is your favorite of all the
mushrooms that you grow that you enjoy the most eating.
Speaker 2 (22:13):
If I'm gonna grab some mushrooms to cook at our house,
I'm probably gonna go with the blue oyster mushrooms. They're
just so mild and versatile. Anything that I'm cooking, I
know that I can throw them in and really help
create a meal around them. They were the first variety
of mushrooms I overgrew and just super easy to cook with.
(22:35):
We kind of call those like our gateway mushroom from
your typical grocery store varieties. So just really familiar and
easy to work with, a good way to kind of
get your foot into it.
Speaker 1 (22:45):
And for folks that are curious, you have quite an
array of mushrooms that you grow.
Speaker 2 (22:52):
Yeah, At any point in the year, we grow probably
between five and ten different varieties. There is some seasonality
to our production. Despite the fact that we're indoors. There
are mushrooms that have adapted to grow pretty much in
every non permanently frozen environment on Earth. So there is
(23:15):
just a lot of temperature tolerance variation and things like that.
So in the summertime we'll grow more warm weather varieties,
and then in the wintertime we'll grow more cold weather varieties.
And actually usually in the winter time we have more
variety and more variation among the species that we're able
(23:35):
to grow. But yeah, everything pretty much wants to grow
around fifty to sixty degrees, so it's a little bit
easier this time of year than in the middle of
the summer.
Speaker 1 (23:45):
Here in Cincinnati, Blue Oyster Queen Queen Oyster cone to
lions Main and Lion's Main's to me, I think I
are your more people asking where you find Lion's Main
seems to be very popular. I don't know how to
pronounce the other than Pino Italian variety.
Speaker 2 (24:04):
They grow on piopo or poplar trees in Italy, so
that's where that game came from.
Speaker 1 (24:09):
And chestnut are some of the varieties that they will
that you will find them growing. We we bought the collection,
the large collection of all those I wanted to just
spraym with a with a you know, a preservative and
just use that and hanging up on the wall.
Speaker 2 (24:24):
Yeah, they're definitely very beautiful. We've used them as a
center piece and our Thanksgiving table that during some years.
And yeah, the the mix is usually our best seller.
I think, just all the varieties kind of piled up
there and the little boats that we have them in
at the Farmer's Market are just really eye catching and
give you a little taste of everything there.
Speaker 1 (24:46):
And it's amazing the difference flavor of the flavors that
you will get in course texture as well, you know,
when you're cooking all of those. And as far as
I'm concerned, I still think the best way it's just
sautate and butter.
Speaker 2 (24:58):
Yeah, definitely you can't beat that. You know. There's a
lot of people that say they don't like the texture
of mushrooms, so our best tip for that is to
throw them in a dry skillet to sautee them at first.
Mushrooms are like ninety percent water, so oil and water
don't mix and it just kind of locks all that
moisture up in the mushrooms. That can not be the
(25:21):
greatest texture to some people. So throw them in a
dry skillet, sweats some of that moisture out of there,
and then add your fat, your butter oil and helps
get them a little crispy, gets some color on them
a little bit, and just I think makes a texture
a little bit better overall. But yeah, you really can't
go wrong roasted saute thrown on the grill. They're very versatile.
Speaker 1 (25:42):
So now you can't use that as an excuse if
you don't like the texture of mushrooms, that's not an
excuse anymore. Peach is thrown that out the window. So
there you go. I can't use every excuse. Talking again
with Peach Richmond. Go to their website richlifefarm dot com.
The varieties that you choose to grow are there? Do
those seem to be the most popular that are used
(26:04):
in restaurants and all? Do you do anything specific for
a specific chef or whatever that's out of your list
of mushrooms?
Speaker 2 (26:13):
Not really. We've kind of narrowed down our production. We're
just we're very limited on space. We've grown about two
thousand square feet and right now we're growing probably between
six and eight hundred pounds of fresh mushrooms a week.
Speaker 1 (26:27):
Wow.
Speaker 2 (26:27):
And we're really probably over one hundred percent capacity. But
we've kind of had to refine our production down over
the years to just really match the demand. And there
have been things we've grown over the years that didn't
yield as well or weren't producing as consistently that we've
had to cut out. So we've kind of refined things
(26:50):
over time, and the kind of the roster that we've
got right now seems to really fit the demand and
what customers.
Speaker 1 (26:59):
Want to You got to cover, there's no doubt about it.
One thing I forgot to ask you when I was
watching you fill up the bags with your with the
uh sawdust and all that you got your folks use
the oak and all of that and then putting a
spores in and all, do you reuse that? Or is
once once you harvest from the mushrooms from that, is
that then done?
Speaker 2 (27:20):
So that sawdust substrate will continue to fruit out mushrooms.
But the limiting factor for the mushrooms is going to
be moistured. So really we try to u get that
oak sawdust substrate as high of a moisture content as
possible without oversaturating it so that we get really big
(27:41):
first yields and then each successive flush of mushrooms off
of that will decrease in weight, sometimes by you know,
fifty percent, but sometimes it's even more like eighty to
ninety percent. So if we're getting two to three pounds
off the first flush, we might get a half a
pound off the second plush. So, since we're constrained by space,
(28:04):
we typically fruit everything once. There are a couple of
varieties that we'll do a second time, but then we
bring fresh material in so that we can continue getting
those yields that we need to remain productive and yeah,
viable business. But then we take that spent substrate that
we have and we compost it on our farm, We
(28:26):
use it in our own garden, and we offer it
to a few community gardens and people around the area. Eventually,
we'd like to set up the infrastructure to compost that
at scale and have that as a kind of secondary
or you know, third type of product that we could
offer our customers, but right now we don't have the
(28:49):
infrastructure for that. So down the line, definitely, I'm sure.
Speaker 1 (28:53):
You will work though this. The whole thing is fascinating,
and again it all started by just seeing your mushrooms.
Then I realized that I had read about you in
the past. What you guys have been doing, it's fascinating,
it's unbelievable. Go to their website learn more about it
and you will love it again. It's richlifefarm dot com.
If you are local, of course, then you get to
(29:13):
partake in the wonderful mushrooms that they grow. They're absolutely outstanding.
Trust me, I've tasted them all. They are outstanding. To
do such a great job, Pete, I can't thank you
enough for spending time with us this morning, and again,
I just encourage folks to get in touch richlifefarm dot com.
Sign up for their newsletter. I get that as well,
and you'll find out where you can also find their
(29:34):
mushrooms at the local markets and things like that. Appreciate
you spending time with us this morning. Stay warm, keep
those mushrooms warm. We get this cold dip here. Keep
them going. We really appreciate what you're doing.
Speaker 2 (29:46):
Thank you so much for having me Ron, I really
appreciate it. And have great rest of your day.
Speaker 1 (29:49):
All right, you two rich Pete Richmond and again the
rich rich Man and it's they're out in Richmond, Ohio.
A new Rismond, Ohio getting. The website is rich life
farm dot com richlifefarm dot com. By the way, I
think the best way to store those motions I forgot
to ask him. We found out was in a paper bag.
(30:10):
So there you go. All right, quick break, we come back.
Our special guest coming up next. We're gonna talk to
Anthony ned He's from Flawns. You remember Anthony talking about
flowering lawns. Well, he's got a new concept using bird
seeds and creating flowering lawns as well. I'll tell you
all about it after the break. Here in the Garden
with Ron Wilson.
Speaker 3 (30:54):
Help So let's do it yourself gardener at one eight
hundred eight two three talk Are in the Garden with
Ron Wilson.
Welcome back here in the garden with Ron Wilson. I
ever think about growing mushrooms? You know? You see those
kids all the time are becoming more and more popular
out there. You ever tried one? Well, I'll tell you what.
I have got the man that knows more about growing
mushrooms than I think anybody out there. And I have
experienced their mushrooms. They are outstanding. They are gorgeous, they
(00:21):
are good looking. His wife, Emily probably should get all
the credit for it, but we'll give him a lot
of credit as well. He is a co owner of
their farm called rich Life Farm. Go to their website
richlifefarm dot com. And I know you're tired of hearing this,
Pete Richmond, but I understand you're a really fun guy
at the parties.
Speaker 2 (00:42):
Ah, yes I am, and thank you for having me
this morning. And yeah, you're right, Ron, My wife Emily
is definitely the one behind this operation. I like to
say I grow the mushrooms, but Emily is the one
that makes this whole business operation.
Speaker 1 (00:57):
So she made that clear at the beginning when I
was getting in touch with you. I used to get
you on here this morning. Yeah, she you know pretty
much took care of everything. Hey, no, I just can't
what a great story. And the reason. First of all,
I say, right up front here the reason I found
out about you guys. I have read stories about you
in the Inquiry and a couple of the books as well.
But we experienced your mushrooms firsthand from a produce market
(01:19):
last week at Matrie and absolutely outstanding. They're probably the
most gorgeous mush gourmet mushrooms I have ever seen, and
the flavor was absolutely outstanding. And just absolutely loved him.
So I said, give me a card. I would love
to get you guys on and talk about this because
what an interesting thing. So let's start out with you,
first of all, how you got involved with this? Because
(01:42):
I loved reading it, and I have to ask you.
It says at an early age you became fascinated with
the natural world. What's that mean?
Speaker 2 (01:50):
Yeah, definitely, I mean growing up, I always, you know,
wanted to spend my free time outside playing in the
creeks and the woods, you know, turning over logs and rocks,
just seeing what's out there. And yeah, just you know,
all the things that were surrounded by here in the
natural world. And I grew up in Cincinnati, and there's
(02:12):
so many cool parks and woods and places to go
to explore. So definitely found that passion very early.
Speaker 1 (02:19):
In life, so it stuck with you. And so when
you get out of high school, you said, I'm going
to continue on, so youet it out to North Carolina.
You got your degree in Bachelor of Science and Natural
Resource Conservation and Management at Western Carolina University, and then
that's where you met the love of two loves of
your life, Emily and fun Guy.
Speaker 2 (02:40):
Yes that's correct. Yeah, very fortunate to get to go
to school in such a beautiful place and then to
meet my beautiful wife down there. And so yeah, I
studied natural resource conservation and management, so similar to a
forestry degree. But quickly after graduating college, I really I
didn't want to spend the rest of my life cutting
(03:02):
down trees or fighting wildfires. And I've always enjoyed growing
food and this was something that I could experiment with
in a small place. So, you mushroom farming kind of
started as a hobby and in a small greenhouse. I
was growing some oyster mushrooms on straw in our laundry room,
(03:22):
and from there it just quickly took over the house.
I had a lab built out in our spare bedroom,
had a bigger greenhouse on our back porch where I
was fruiting mushrooms, and then I think one day Emily
decided that that was a little much, so we bought
a shed and stuck everything in there to have a
(03:43):
dedicated growth space for me to experiment and work on
this hobby of mine.
Speaker 1 (03:50):
Unbelievable, I'm assuming that while you were growing these different mushrooms,
friends and family and whatever were like, these things are great,
can you grow some for me? Then the next thing
you know, you're supplying everybody in the neighborhood and it
just continues on.
Speaker 2 (04:05):
Yeah, so it definitely started out people were a little
inquisitive as to what we were doing, a little cautious,
just really unsure of it. And then eventually, yeah, friends
and families started asking us for certain varieties or if
you know, we could supply them for special events and
(04:25):
things like that. And then I think one day we
realized that this could actually be a business. And at
the time we were both kind of pursuing our own
careers but kind of giving the best eight hours of
our day to somebody else in their dream. So we
wanted to invest in ourselves and realize that growing mushrooms
(04:48):
could be a potential business and career for both of us.
Speaker 1 (04:52):
Talking with Pete Richmond. He is a co owner of
rich Life Farm. Go to their website richlifefarm dot com
and learn more of Adam And of course you can
sign up for the newsletter. You can order musher. You
did all nine yards, but to go to their website
learn more about him. So at that point you said, Okay,
let's give this thing a shot. So you convinced Emley
to move back to Cincinnati. And she's not from Cincinnati.
Speaker 2 (05:14):
Right, She's not. She grew up just south of Asheville,
North Carolina and Hendersonville, and that's where we were living
at the time, and it's a really beautiful place. But
the housing market was, you know, it was such a
booming economy that we really couldn't afford land down there
(05:37):
to start a farm. So whenever we would come up
to visit my family in Cincinnati, I would bring boxes
of mushrooms. I would talk to friends who were in
the restaurant industry. I would knock on the back of
restaurant doors. Whenever we'd be in town, drop off samples
and just kind of, you know, assess if there was
(06:00):
a market for fresh mushrooms in Cincinnati, and it turned
out there was, So in March of twenty twenty, we
listed our house for sale in North Carolina and moved
up here and bought our farm in May of twenty twenty.
Speaker 1 (06:17):
Wow. And then it's taken it from there and again
you're a new Richmond and area and the course growing.
Not only you do mushrooms, but you have other things
you have on the rich Life Farm as well.
Speaker 2 (06:27):
Right, Yeah, so we do have chickens as well. I
will say that they are definitely more of pets than
you know, production farm animals. I always like to say
we kind of have an old hen's home. Most of
our chickens are you know, past their productive laying years,
but we still keep them around because they're pets and
(06:49):
it's fun to have them around. So yeah, we do
sell eggs at some of our farmers' markets. And then
we've got a big garden that we grow every summer.
This year, Emily devoted most of that space to growing flowers,
and she actually set up a little roadside stand down
at the end of our driveway to sell her flowers.
(07:10):
So yeah, there's always something new and exciting going on here.
But most of our business, actually nearly all of our
businesses fresh mushrooms delivered to restaurants and then at a
few farmers' markets and specialty markets around the city.
Speaker 1 (07:25):
And then, like I said, we and we were able
to buy some last weekend, and I tell you what,
absolutely outstanding what And it's just beautiful. I mean, you've
got this, You've got you've got this one going. I
mean it was the best I've ever seen. I love
your description in here, by the way, and I bet
Emily wrote this. It says when Pete is not working,
you can probably find him working.
Speaker 2 (07:50):
We had to. We were in charge of writing our
own biography to the website a few years ago, and
I think it was at a time when I felt
like most of my energy was dedicated to just growing
mushrooms and helping to get this business off the ground.
So at the time, I definitely felt that way. But
(08:11):
since then, I've been able to kind of separate a
little more from the day to day business operations, and yeah,
take more time.
Speaker 1 (08:22):
For myself at least, and described him if he was
a mushroom, he'd be the King Oyster plump in toleranenough
heat and pale white in color. The o their website
rich to learn more about him and during the break
richlifefarm dot com. We'll take a break. We come back
more with Pete Richmond here in the garden growing mushrooms
with Ron.
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Speaker 1 (10:13):
Welcome back talking with Pete Richmond. He's the co owner
of rich Life Farm and fun Guy out in New Richmond, Ohio.
Check out their website. It's Richlifefarm dot com growing mushrooms
and they do an outstanding and I'm talking outstanding jobs.
So you know you obviously now are a mushroom or
a fun guy expert at growing is this? Is it
(10:34):
kind of a trial and error that got you to
where you are today? I mean, are there classes or
things you take or how'd you get so good at
what you're doing?
Speaker 2 (10:42):
Definitely a lot of trial and error. We took some
classes along the way. I spent a week up on
a mushroom farm in Canada kind of learning the ins
and outs of the operation. And then we've done some
mentorship programs with other cessful mushroom farmers around the country,
(11:03):
and both of those things, you know, were instrumental in
us successfully launching this business. But for the production side
of things, it was definitely a lot of trial and error.
And fortunately it was a hobby for a few years
before it was a business, so I was able to
(11:23):
work out a lot of those kinks. But even so,
we're learning something new every day. We're always trying to
improve our processes and you know, just get better as
we keep continue moving forward.
Speaker 1 (11:36):
Well, you know what I think in our local area
and the history here in Cincinnati. Way back when was
Fred mushroom compost up in the Lebanon the Lebanon area.
Of course he did all can they can all kind
of mushrooms and stuff, but they grew in a mushroom
compost and landscapers ate that stuff up. I mean, that
was great at soil amendment, top dressing or whatever. With
you though, as I'm watching the videos and seeing what
(11:59):
you grow in that's not really a that's not a compost,
is it.
Speaker 2 (12:04):
No, So we grow everything on an oak sawdust based substrate,
whereas those canned mushrooms and things are grown on a
composted and madeer based substrate, so everything that we grow
in its natural habitat would be growing on dead or
dyeing trees. Basically, we amend that substrate, that oak sawdust
(12:27):
with different things. Most of our varieties get amended with
soybean halls. It's the byproduct of processing soybeans and pressing
them for oil. And in Ohio we grow a lot
of soybeans, so it's pretty readily available agricultural byproduct to
amend that sawdust with, and that kind of acts as
(12:48):
a nitrogen source and that helps the mushrooms really take
off and provide the yield that we need to maintain
commercial production that we have here.
Speaker 1 (13:02):
You know, I had no idea until I watched a
couple of videos that the folks have shot when they
were visiting you and doing stories about you. The process
is really cool. I mean, that's very interesting with the
plastic bags and then the medium that you use there
and then putting the hole in the top and then
they grow out. I was I was set there, just
(13:22):
like wow, I had no idea. When you're growing these
what do they all require? Like the same humidity, the
same temperature? Is everything different? Grown? In a different situation
or pretty much all the same.
Speaker 2 (13:36):
For the most part, everything that we grow grows in
the same conditions. There are a few varieties that we
grow at a smaller scale that requires some different conditions.
But yeah, basically what we're doing is trying to mimic
all the things that occur naturally that cause mushrooms to grow,
(13:59):
and and do that indoors in a controlled environment so
that we can harvest fresh mushrooms every day of the year.
So we are, you know, doing temperature changes to mimic
natural occurrences in nature. We're adding humidity to help the
fungi and mushrooms thrive and all just kind of mimicking
(14:20):
the natural processes.
Speaker 1 (14:22):
Talking with Pete Richmond, he's the co owner of rich
Life Farm and fung Guy. Check out their website Richlifefarm
dot com and learn more about what they do and
of course where you can find their mushrooms as well.
Are there are there? You know, when you're growing vegetables
and things like that, there's always insects or disease or
other issues that can come up. Are mushrooms affected by
things like that as well?
Speaker 2 (14:44):
So mushrooms, you know, when they're growing outdoors, they are
attracting insects basically to help spread their spores, their genetic material.
So there are definitely pests, but since we are indoors,
we're able to mitigate a lot of that. There are,
you know, things that are like pleasing fungus beetles that
(15:07):
will go in and eat the flesh of the mushrooms
when they're growing outdoors. There are fungus gnats that are
attracted to the CO two that mushrooms put off. But
in an indoor controlled environment, we're really able to kind
of get one step ahead of that and prevent any
infestations or things like that from happening.
Speaker 1 (15:26):
So are are mushrooms then grown? Can they? Are? They
considered organically grown?
Speaker 2 (15:32):
So we're not certified organic, but we use organic practices
in our operation. We don't treat our mushrooms with anything.
We say, the only chemical they come in contact with
is water. But then when we you know, when we're
preparing the growing medium, when we're harvesting packing mushrooms, we
wear gloves to keep them clean and just have a
(15:55):
clean product that's ready for our customers to use.
Speaker 1 (16:00):
With Pete Richmond again, check out their website richlifefarm dot Com. Now, course,
obviously the pictures the lights are on so we can
see what's going on in all But are mushrooms growing
in the dark are not necessarily.
Speaker 2 (16:12):
So, like a white button mushroom is grown in the dark,
and then a crimini mushroom is actually the same type
of mushroom that's grown in light. So mushrooms have melanin
and there's you know, the same way that humans have
melanin in our skin, and thus they are reactive to
that light. They're also phototropics, so they will grow towards light,
(16:36):
but without light, they just won't get that melonin, that
pigmentation to help develop all those really cool colors, everything
from pinks and yellows to blues and deep grays. So yeah,
there's a lot of color at play with these mushrooms
we grow as well.
Speaker 1 (16:55):
Now you have grow lights inside these buildings that are
special special lights spectrum for them or not necessarily so.
Speaker 2 (17:02):
In our grow rooms we run daylight spectrum LEDs and
we run those I think like sixteen hours a day
in our growing rooms and that's really all they need.
They don't need, you know, they're not using the same
kind of spectrums as plants because they're not photosynthesizing, so
(17:23):
they're just using that as a kind of a beacon
to grow towards, but also as a source to produce
that melanin pete.
Speaker 1 (17:30):
You know, we see a lot of these kits that
are out there today for folks that are you know,
you can buy the log it comes with the spores
already on it, you know, put in the closet or
whatever and grow those. I've never done one before, you know,
is that something that folks can get into doing on
their own as well? I mean, is it something that
you know you can do on it small?
Speaker 2 (17:48):
Well?
Speaker 1 (17:48):
I mean obviously that's how you got started, But do
you advise people if they're looking to do this on
their own.
Speaker 2 (17:55):
Yeah, that's definitely a great way to get into it.
A lot of the kits that are like commercially available
on the shelf have been kind of augmented a little
bit to allow them to stay viable on a shelf
for an extended period of time. But we're actually offering
some grow your own kits for the holidays this year.
(18:18):
We're just doing some blue oyster mushrooms right now because
it's a really easy mushroom to for first time growers
to have success with. But we've got a newsletter going
out later this morning that will have all the details
for that and those will be available to pick up
at a couple of our farmers' markets before the end
(18:38):
of the year.
Speaker 1 (18:40):
Talking with Pete rich Richmond again, it's richlifefarm dot com.
Sign up for their newsletter and of course when you
go there you'll see all the varieties. You'll see where
they're going to be at at as far as markets
that you can buy them, the recipes, they have recipes
on there for you as well. You can learn more
about Emily and I can't leave out Kelly Coleman as well,
Intergral part part of your team there as far as
(19:02):
producing these mushrooms. Let's take a quick break. We come
back one more segment with Pete. I appreciate you spending
time with us this morning. We'll talk about the different
varieties they grow, uh and how do you store those
once you get them on, what's the best way to
do it and what's the best way to cook them.
We'll find out from Pete Richmond again. Their website is
richlifefarm dot com. Here in the garden with Ron Wilson.
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Speaker 1 (20:47):
Welcome back here in the Garden with Ron Wilson. Special
guest this morning is mister Pete Richmond. He is the
co owner of rich Life Farm and Fun Guy. They
grow a great selection of gourmet mushrooms. Their website is outstanding.
They have a newsletter. I have the November newsletter in
front of me. They're going to They were releasing the
December one today, so sign up for it. Go to
their website. It's again Richlifefarm dot com. Can we can
(21:10):
folks obviously for us local our local listeners, we can
find you at some of the markets and all that's
listed on your website. Can folks order those and have
them shipped as well?
Speaker 2 (21:22):
So we do not ship any fresh mushrooms.
Speaker 1 (21:25):
Okay.
Speaker 2 (21:26):
Mushrooms are just really hyper perishable and kind of require
some specific storage to really get the best shelf life
out of them, and that's kind of our competitive advantage
within this market. Our mushrooms are grown here and delivered
fresh to our restaurant customers and markets every week. So
(21:49):
it's really in our best interest just to keep that
product local. We do, however, have some tinctures available on
our website, and those are just extracts of the fresh
mushrooms we grow and their use as a medicinal product.
Speaker 1 (22:06):
All Right, Pete, which is your favorite of all the
mushrooms that you grow that you enjoy the most eating.
Speaker 2 (22:13):
If I'm gonna grab some mushrooms to cook at our house,
I'm probably gonna go with the blue oyster mushrooms. They're
just so mild and versatile. Anything that I'm cooking, I
know that I can throw them in and really help
create a meal around them. They were the first variety
of mushrooms I overgrew and just super easy to cook with.
(22:35):
We kind of call those like our gateway mushroom from
your typical grocery store varieties. So just really familiar and
easy to work with, a good way to kind of
get your foot into it.
Speaker 1 (22:45):
And for folks that are curious, you have quite an
array of mushrooms that you grow.
Speaker 2 (22:52):
Yeah, At any point in the year, we grow probably
between five and ten different varieties. There is some seasonality
to our production. Despite the fact that we're indoors. There
are mushrooms that have adapted to grow pretty much in
every non permanently frozen environment on Earth. So there is
(23:15):
just a lot of temperature tolerance variation and things like that.
So in the summertime we'll grow more warm weather varieties,
and then in the wintertime we'll grow more cold weather varieties.
And actually usually in the winter time we have more
variety and more variation among the species that we're able
(23:35):
to grow. But yeah, everything pretty much wants to grow
around fifty to sixty degrees, so it's a little bit
easier this time of year than in the middle of
the summer.
Speaker 1 (23:45):
Here in Cincinnati, Blue Oyster Queen Queen Oyster cone to
lions Main and Lion's Main's to me, I think I
are your more people asking where you find Lion's Main
seems to be very popular. I don't know how to
pronounce the other than Pino Italian variety.
Speaker 2 (24:04):
They grow on piopo or poplar trees in Italy, so
that's where that game came from.
Speaker 1 (24:09):
And chestnut are some of the varieties that they will
that you will find them growing. We we bought the collection,
the large collection of all those I wanted to just
spraym with a with a you know, a preservative and
just use that and hanging up on the wall.
Speaker 2 (24:24):
Yeah, they're definitely very beautiful. We've used them as a
center piece and our Thanksgiving table that during some years.
And yeah, the the mix is usually our best seller.
I think, just all the varieties kind of piled up
there and the little boats that we have them in
at the Farmer's Market are just really eye catching and
give you a little taste of everything there.
Speaker 1 (24:46):
And it's amazing the difference flavor of the flavors that
you will get in course texture as well, you know,
when you're cooking all of those. And as far as
I'm concerned, I still think the best way it's just
sautate and butter.
Speaker 2 (24:58):
Yeah, definitely you can't beat that. You know. There's a
lot of people that say they don't like the texture
of mushrooms, so our best tip for that is to
throw them in a dry skillet to sautee them at first.
Mushrooms are like ninety percent water, so oil and water
don't mix and it just kind of locks all that
moisture up in the mushrooms. That can not be the
(25:21):
greatest texture to some people. So throw them in a
dry skillet, sweats some of that moisture out of there,
and then add your fat, your butter oil and helps
get them a little crispy, gets some color on them
a little bit, and just I think makes a texture
a little bit better overall. But yeah, you really can't
go wrong roasted saute thrown on the grill. They're very versatile.
Speaker 1 (25:42):
So now you can't use that as an excuse if
you don't like the texture of mushrooms, that's not an
excuse anymore. Peach is thrown that out the window. So
there you go. I can't use every excuse. Talking again
with Peach Richmond. Go to their website richlifefarm dot com.
The varieties that you choose to grow are there? Do
those seem to be the most popular that are used
(26:04):
in restaurants and all? Do you do anything specific for
a specific chef or whatever that's out of your list
of mushrooms?
Speaker 2 (26:13):
Not really. We've kind of narrowed down our production. We're
just we're very limited on space. We've grown about two
thousand square feet and right now we're growing probably between
six and eight hundred pounds of fresh mushrooms a week.
Speaker 1 (26:27):
Wow.
Speaker 2 (26:27):
And we're really probably over one hundred percent capacity. But
we've kind of had to refine our production down over
the years to just really match the demand. And there
have been things we've grown over the years that didn't
yield as well or weren't producing as consistently that we've
had to cut out. So we've kind of refined things
(26:50):
over time, and the kind of the roster that we've
got right now seems to really fit the demand and
what customers.
Speaker 1 (26:59):
Want to You got to cover, there's no doubt about it.
One thing I forgot to ask you when I was
watching you fill up the bags with your with the
uh sawdust and all that you got your folks use
the oak and all of that and then putting a
spores in and all, do you reuse that? Or is
once once you harvest from the mushrooms from that, is
that then done?
Speaker 2 (27:20):
So that sawdust substrate will continue to fruit out mushrooms.
But the limiting factor for the mushrooms is going to
be moistured. So really we try to u get that
oak sawdust substrate as high of a moisture content as
possible without oversaturating it so that we get really big
(27:41):
first yields and then each successive flush of mushrooms off
of that will decrease in weight, sometimes by you know,
fifty percent, but sometimes it's even more like eighty to
ninety percent. So if we're getting two to three pounds
off the first flush, we might get a half a
pound off the second plush. So, since we're constrained by space,
(28:04):
we typically fruit everything once. There are a couple of
varieties that we'll do a second time, but then we
bring fresh material in so that we can continue getting
those yields that we need to remain productive and yeah,
viable business. But then we take that spent substrate that
we have and we compost it on our farm, We
(28:26):
use it in our own garden, and we offer it
to a few community gardens and people around the area. Eventually,
we'd like to set up the infrastructure to compost that
at scale and have that as a kind of secondary
or you know, third type of product that we could
offer our customers, but right now we don't have the
(28:49):
infrastructure for that. So down the line, definitely, I'm sure.
Speaker 1 (28:53):
You will work though this. The whole thing is fascinating,
and again it all started by just seeing your mushrooms.
Then I realized that I had read about you in
the past. What you guys have been doing, it's fascinating,
it's unbelievable. Go to their website learn more about it
and you will love it again. It's richlifefarm dot com.
If you are local, of course, then you get to
(29:13):
partake in the wonderful mushrooms that they grow. They're absolutely outstanding.
Trust me, I've tasted them all. They are outstanding. To
do such a great job, Pete, I can't thank you
enough for spending time with us this morning, and again,
I just encourage folks to get in touch richlifefarm dot com.
Sign up for their newsletter. I get that as well,
and you'll find out where you can also find their
(29:34):
mushrooms at the local markets and things like that. Appreciate
you spending time with us this morning. Stay warm, keep
those mushrooms warm. We get this cold dip here. Keep
them going. We really appreciate what you're doing.
Speaker 2 (29:46):
Thank you so much for having me Ron, I really
appreciate it. And have great rest of your day.
Speaker 1 (29:49):
All right, you two rich Pete Richmond and again the
rich rich Man and it's they're out in Richmond, Ohio.
A new Rismond, Ohio getting. The website is rich life
farm dot com richlifefarm dot com. By the way, I
think the best way to store those motions I forgot
to ask him. We found out was in a paper bag.
(30:10):
So there you go. All right, quick break, we come back.
Our special guest coming up next. We're gonna talk to
Anthony ned He's from Flawns. You remember Anthony talking about
flowering lawns. Well, he's got a new concept using bird
seeds and creating flowering lawns as well. I'll tell you
all about it after the break. Here in the Garden
with Ron Wilson.
Speaker 3 (30:54):
Help So let's do it yourself gardener at one eight
hundred eight two three talk Are in the Garden with
Ron Wilson.
In The Garden with Ron Wilson News
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