Christopher G Williams

Dietrich Epp Schmidt wrote:
Can you tell me more about how you moved the tree? How long ago was it? How did the soils compare? How much of the root mass were you able to maintain?

That type of transplant is definitely feasible, but you really need to make sure you're not cutting off the fine root tip portion of the roots, and keeping them moist through the whole transplant process. And ideally the tree is being planted into an area that doesn't have an active community of ectomycorrhizal mushrooms.

Sure. It was a poorly conceived, spur of the moment kind of thing. I dug a few tiny saplings, getting the great majority if not totality of the root mass. I kept them in pots for several years, and they survived year after year. The problem was I didn't have anywhere good to put them; I only have a small property and no appropriate spot for oaks to grow. They eventually got dumped...

I'd like to try it again someday if I had some habitat appropriate for chantrelles, that did not already have them present. It seems to me they only grow in a very specific soil type with very specific trees in my area.

Rest in peace Sonny Rollins. Now when people say jazz is dead, it will be harder to deny.

I can't guarantee I would take your class, but this is a subject I'm very interested in. I've experimented a bit with moving oak saplings from a chanterelle patch to a new location, hoping they bring their friends along with them, but so far no fruits.

Ronaldo Montoya wrote:

Christopher G Williams wrote:
Is there any way to avoid that Orange stuff?

Not that I'm aware of, it's nothing to worry much over anyway.

Ronaldo Montoya wrote:

Should i put My mycelium in The refrigerator now?

Yes, not a bad idea.  

I'm a day late to celebrate Lorenz Hart's birthday (5/2), but better late than never. His lyrics treated here with the utmost sensitivity by the great Shirley Horn:

Orange or brownish metabolites that appear to be present here are fairly common and harmless, but this picture also shows what seems to be green mold at the bottom of the jar, near your pinky finger. Maybe it is just an artifact of the photo, but it looks like contamination to me. You might get away with using the top part of the jar for spawning a mass substrate like straw, but I would not use it to make more grain jars.

r ransom wrote:What is this sign called and what does it do?

That sign is called a 'natural accidental', the sharp and flat symbols are also 'accidentals'. The natural accidental cancels out any previous accidentals, including in the key signature. In your example it is canceling out the F# on the first beat of that measure, so you would play it as an F natural.

As to your second question there are no real 'side effects' of playing in a higher or lower octave, it will absolutely be recognizable as the same tune. You can even transpose a tune a half step, a third, a fifth, etc higher or lower, and it will still be the same tune. It is common for standard songs to played in different keys, depending on the singer's preferred key.

It's a very good practice to learn your songs in several different keys, and aspire to be able to transpose into different keys in real time.

For actual sterilization a pressure cooker is irreplaceable. What you are doing with the hot water bath would be more like pasteurization. I think mere pasteurization of grain substrates is fairly common among a certain type of hobbyist mushroom growers, but you are guaranteed to have higher contamination rates than you would with a pressure cooker. Oyster mushrooms are quite aggressive and fast to colonize grain, so are more likely to work with your methods. I predict you would have a much harder time growing other, slower colonizing, species with mere pasteurization though.

This is a fun site: Mushroom Color Atlas