Meet Mushroom Farmer - Emma Jackson of Forage and Cultivate

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September 4, 2022

Emma Jackson of Forage and Cultivate holds a basket full of foraged chanterelles she picked from her parents' property. She likes to make savory apple pies with these chanterelles paired with ginger and sweet onion.

The pandemic changed trajectory for so many people. For Emma, it uprooted her plans to stay in neuroscience research, and instead, found her turning up a new career and a new company called Forage and Cultivate!

Visit Forage and Cultivate's Website

Prior to the pandemic, Emma was busy enjoying a robust academic career with a focus on finishing a chemistry and neuroscience degree. With a psychology degree already under her belt, she had been working full time as a court-ordered substance use case manager. She had her eye set on earning a PhD in addiction neuroscience after working in a neuroscience lab studying HAP mice (high alcohol preferring mice) that were bred to choose alcohol over water from birth. She had applied to some PhD programs but kept getting waitlisted.

Then the pandemic hit.

Emma sensed a calling to leave academia for the great outdoors. It's a decision she doesn't regret, "I LOVE IT! It's so much more rewarding than being at a desk!"

Emma is self-taught in the school of mushroom hunting after spending many years studying mushroom identification books and foraging on her own to know how to spot the safe, edible ones.

"You learn tricks and learn to spot the look-alikes. Like a false chanterelle has a yellow middle." If there are any questions, she has perfected a "spore print test" to indicate deadly mushrooms so her business and her customers stay safe.

In 2021, her dreams of starting a gourmet and medicinal mushroom and edible plant shop began to bloom.

Her goal was to do things differently than the chemicalized commercial world of mushroom production... Instead, she uses all organic, nonGMO, clean products and hauls in tons of sterilized water and all natural house-cured hardwood chips harvested from nearby woods.

Her desire to be different has paid off. She's already found 10 local restaurants who use her mushrooms and edible flowers (nasturtiums) for their dishes like this ramen dish with added shitakes from the Indianapolis-based restaurant Strangebird.

Emma admits that most at-home cooks may not realize what it takes to get the right flavor from a mushroom. She says a mushroom is 90 percent water and since "water and oil don't mix," before you add oil or butter to your pan, let mushrooms heat up on medium low heat to help them vaporize so they can sponge up the oil. "A correctly cooked mushroom should be crisp! Roasting or baking is a great way to prepare mushrooms, reduce in size and impart flavors."

Clearly her chemistry background comes in handy.

"Not only do I forage, I clone what I find in the woods and sell. Native species. I breed two local oysters to produce my own."

She currently works out of her garage but is moving to a Pole barn and will increase production from 20 pounds of mushrooms to 500 pounds every few weeks!

Emma also sells "agar plates" of mushroom starters for other mushroom cultivators like herself and a special all-natural Calendula Oil and Lotion to the general public.

"Calendula flower is an antifungal, anti-microbial, antibacterial agent... I've been making calendula lotion and oil for over 8 years for my friends and family. They use it for a host of reasons i.e. skin burns from the sun, preventing skin burns, treating burns from heat, acne prevention and treatment, toe fungus treatment, eczema treatment, application to fresh wounds to prevent scar formation. All in all it's an amazingly powerful topical skin treatment. It can be applied to open dirty wounds as it heals the skin from the inside out. I also sell comfrey salve which is better for scar reduction and bruised muscles and aching joints. It cannot be applied to open wounds as it heals from the outside in and causes rapid skin cell generation which can trap bacteria inside the wound."

Farming mushrooms is not only a physically intensive job but also it can be a surprisingly dangerous job too. Emma wears a mask to protect herself and the mushrooms.

"Growing mushrooms release millions of spores. If over time a harvester breathes in loads of spores in their tent, they will find themselves with 'spore lung' which causes mushrooms to grow inside of our lungs and can be deadly. It's a common issue overseas in mushroom production where large scale producers don't provide their harvesters adequate equipment."

She also wears a painter's mask when she's in the laboratory or in the grow room to keep from contaminating the agar plates or mushroom bags with natural bacterial spores that we as humans exhale with every breath!

Ultimately, Emma says while she seeks to better the lives of others, the benefits have come back full circle, "I've gotten away from the desk and back to using my hands and feet to apply the knowledge set I learned in the labs on campus. I get to take some of the most breathtaking components of our native woods here in Indiana, the fungi, and attempt recreating their habitat indoors. Cloning native species and seeing how they grow underscores for me not just how intelligent and adaptable the fungal kingdom truly is but how much they have in store to teach me in the years to come."

Want to see what she's learning from mushrooms?

Read below as she describes characteristics of the native mushrooms she currently cultivates:

King Oysters are known to be the best oyster for flavor and texture. Typically, they are used for mock vegan scallops. The large stalk is chopped thick and stir fried accordingly. Other people like to pull them apart, like pulled pork, as they have a good meaty consistency. They are opposite most mushrooms as they are grown for their stalk. Typically, when judging the quality of a mushroom you're looking for a little stalk and a lot of cap- not so with the King's.

Lion's Mane are wildly popular right now for their neurogenerative properties. Specifically in that they help the brain produce NGF (nerve growth factor). Studies dating back to the early 90's reveal Lion's Mane intake reduces chances for developing, and symptoms of, Alzheimer's and dementia. As a food, it's known to have a fishy flavor. It's often prepared as mock crab cakes or battered and fried like fish. It can also be sliced like cauliflower and fried in a similar manner to cauliflower steak. You can tell the quality of a Lion's Mane by how hairy it is. It's become popular to top fruit Lion's Mane in which you get a big hairy mass without a lot of lobular distinction. I find high quality Lion's Mane will be lobular and should be pulled before the hair is so massive.

I love foraging for Wild Maitake! But I am experimenting with growing it too. Its most prominent medical property is its ability to drop blood sugar levels. In fact, it can drop blood sugar levels so well that if you are on blood sugar medication you should consume it with caution as it can plummet the levels too low in combination and cause some issues. Studies also found it to be a more effective treatment for HIV than AZT (back in the day when AZT was still valued). The flavor of Maitake/Hens is phenomenal. It grows in a stag like shape. The main compound within it, constituting over 50% of its fruit body, is a polysaccharide denoted 'Grifolan.' That's why it's real name is Grifola Frondosa. The Frond refers to the leaf shape it produces when expanding and the grifola refers to it's main sugar compound. I love how a polysaccharide is responsible for dropping blood sugar levels.

The Black Poplar/Pioppino is only found in a few southern states here in the US like Mississippi and Louisiana. It carries a nutty flavor and is well loved as both the cap and stem are delectable. Most mushrooms the stem is thrown out in preparation. The black poplar keeps a firm crispy texture when it is cooked. It generally supports the immune system by aiding in cytokine and interleukin production.

The Shiitake Mushroom is a very popular and well known mushroom. It must be cooked longer than six minutes to properly vaporize the formaldehyde within its fruiting body. It's pretty amazing this mushroom has developed such a way to increase its survival skills in the wild. Eating shiitake promotes better gut function and has been found to aid in stomach cancer. They can reduce cholesterol levels by inhibiting cholesterol absorption through the stomach lining. They are another anti-inflammatory mushroom and they are one of the richest natural foods in copper and selenium.

I wish more people would look to the Reishi mushroom for its health benefits as well. It's popular to want to maximize brain function but without good circulation and supporting the rest of the body what's the purpose?

If you're a foodie, you may like to head over to Indianapolis sometime and try these restaurants that incorporate the edible flowers and mushrooms that Emma forages and grows:

STRANGEBIRD

128 S Audobon Rd, Indianapolis

instagrams are @strangebirdindy, @shoyu.shop.indy, and @thekylemachine

Chef Kyle Humphreys is known for making all of his own ramen noodles in house and incorporates a lot of mushrooms into his dishes. Forage and Cultivate's biggest and longest restaurant supporter.

AMBERSON COFFEE AND GROCER

401 S. College Ave, Indianapolis

instagram @ambersoncoffee

They buy mushrooms in the fall and spring and winter to sell in their grocery and they also use Forage & Cultivate's foraged mushrooms on their menu (right now they use chanterelles). They also have used F & C's nasturtiums to garnish their drinks of the month through the summer.

TLAOLLI

2830 E Washington St, Indianapolis

This creative restaurant that makes "traditional Mexican dishes reinvented with a modern take on flavor" is very supportive and excited to regularly use Forage & Cultivate's native mushrooms in their dishes, including a vegan cochinita pibil which is a "traditional Yucatec Mayan slow-roased pork dish."

10th STREET DINER

3301 E Tenth St, Indianapolis

instagram @10thstreetdiner

They've been using Forage & Cultivate's pink oysters to make pink oyster bacon BLT's.

BLUEBEARD

653 Virginia Ave, Indianapolis

A restaurant named from a Kurt Vonnegut book. They have paired nasturtiums with their steaks in the past.

BEHOLDER

1844 E Tenth St, Indianapolis

instagram @beholderindy

Forage & Cultivate has only been able to work with them once due to the restaurant's quantity needs but Emma hopes after she expands her production, she can work with them regularly.

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Chaos Subdued: Life on the Farm

Working on a farm with many animals was never something I dreamed of doing. The idea of this kind of work as my consistent vocation never even crossed my mind. I had been around farm livestock and poultry in a small way growing up, but that was about the extent of my experience. I considered myself more of a carpenter, having done that for most of my short working life. And then there’s the aspect of living in Ohio. That wasn’t on my radar either, having grown up entirely in the western United States. Carpenter. Wilderness man. These were key parts of my identity. Sasquatch, or Yeti, is one of my nicknames. Mountain man was another title I picked up after moving here. Apparently, I stand out considerably now that I’ve been removed from my native habitat. The names mostly came from my appearance, but when my friends here discovered my deep love of the wilderness and hiking through it, those names made even more sense to them. Adjusting to a New Reality Ohio was very hard for me to adjust to. I moved here at the end of September 2023 because I had hit some impasses in my life and needed a change. I was acquainted with John and a few others here in Ohio, so that’s why I chose this area. I moved in with John and another friend and decided to work for John as well. I figured it would be a good short-term job as I adjusted to a new culture. In my first month working for him, John shared that he wanted me to take over management of the farm. I didn’t fully understand it at the time, but John was extremely busy. He needed someone to relieve his load, not just another farmhand. That was fine with me, though I really wasn’t sure what that would entail. But I plunged in the best I knew how. The Commitment and the Conflict Most of you know John at some level, but working for him and living with him was a total immersion experience. Every relationship has a honeymoon period, and this one was no different. What stood out to me about working on a farm is the high level of adaptability required just to get through a week. Farm work is a daily venture into repetitious chaos. It was nothing like construction, where you build step by systematic step. After about a month of living in Ohio, I remember one day venting to the Lord. He answered, “You are used to living only according to your preferences. I am teaching you to be flexible.” That hit home—and it silenced me, at least temporarily. Still, chaos was the word I used often to describe life on the farm. Growing Through Difficulty When I started work in early October, we had chickens and turkeys in addition to the cows and sheep. We also rented some fields from a local farmer to graze the cover crops he’d planted that fall. Putting up thousands of feet of temporary fencing was a good experience. During that first month, Austin, one of my coworkers, asked me if I enjoyed farming and if I wanted to do it for the rest of my life. I struggled to answer. It was hard to admit that I hated the job, because that begged the question: “Then why are you here?” The answer was that I had committed to work for John for six months, and keeping my word mattered to me. The tension between commitment and desire was tough. I hadn’t realized it was okay to get out of my comfort zone for a time, even if I didn’t love what I was doing. Austin helped me see that every detour and side road adds to the bigger picture of gaining experience and discovering direction. I didn’t appreciate that conversation at the time—but as the months passed, I came to value it deeply. Jaima Enters the Scene Winter was the season for maintenance. I preferred being outdoors, so it was tough being cooped up in the shop for hours, trying to troubleshoot complex electrical issues on the truck. In those frustrating moments, I realized how far outside my element I truly was. I had spent six years in construction and felt confident in that work. This was totally different. I remembered my school days, where I excelled with ease. Now, I was faced with challenges that left me feeling humiliated—and angry. I wasn’t used to struggling, and I hated that I couldn’t “ace” this job. Amidst all this, Jaima Hess joined us for a week around Christmas. She had helped John earlier that year and came back to lend a hand. I didn’t think much of it at the time. She needed work and was a friend of John’s cousin. But John—“Juani,” as we affectionately called him—was clearly scheming something. The Love Story Unfolds One evening, John called and asked if Jaima and Keri (his cousin) could join us for supper. Four guys living together and two single ladies coming over—sure, why not? But none of us were prepared for what happened that night. After supper, we gathered for prayer, as was our custom. When Jaima’s turn came, she prayed boldly, “Lord, send these men wives that wow, not business partners.” Boom. We all looked around like, “Did she just say that?” Weeks later, John confessed his feelings for Jaima. Chaos was beginning to spiral in his heart. It brought a light-hearted energy to our workdays. He called Jaima often, usually on speaker, and we’d join in to tease him as she giggled on the other end. John basked in the attention like a man drinking lemonade on a hot day. Summer Projects and Spiritual Reflections Spring brought a flurry of activity: brooding baby chicks, rotating cows onto fresh pasture, and clearing brush on new rented land for fencing. Chainsaws, skid steers, and excavators made it fun—even if progress was slow. In June, John went to Washington to visit Jaima. He forgot his phone at the airport, which made him hard to reach, but Jaima was suddenly more reachable than ever. A couple days before he flew back, he got his phone back. When I called with a work question, he said, “I’m going to ask Jaima to marry me this afternoon. Pray for me.” I grinned. I figured the answer was already sealed. Later that summer, we finished the Lexington road fencing project and moved the cows and sheep. Watching livestock improve the soil by trampling, grazing, and fertilizing fascinated me. It also mirrored how God works in our lives—allowing uncomfortable things to uproot and refine us so that something better can grow. Farm Management and Personal Growth September was disorganized. I was gone for the entire month, some help left, and John’s wedding was rapidly approaching. John and Jaima married the first Saturday of October, and it was beautiful. I stayed behind to manage the farm while they honeymooned. With 1,200 chickens, a couple hundred turkeys, and all the cows and sheep to care for, it was slightly stressful. But I needed that pressure. It grew me as both a worker and a manager. John left us access to his house, which we cleaned and prepared for their return. I even dabbled in interior decorating—contact John if you’d like to hire me. (Kidding... mostly.) Reflections on Animals and Daily Chores Farming still wasn’t “my thing,” but a year in, I’d stuck it out—and been deeply rewarded. I’d gained a brother and forged a relationship through fire. (Some of that fire was my own stubbornness.) How would I sum up farm life? Chickens: hot pens, lots of poop, and bending down to feed the little tanks. Turkeys: slightly better—more mobile and hardy, but still poop machines. Sheep and cows: enjoyable to watch. Lambs are playful; cows are majestic. Callie, our old dairy cow, was sweet and mellow. Our Highland cows, though, remained skittish despite our best efforts. Watching them eat thistle and ragweed was oddly satisfying. Sheep are rebels. They’d escape often and test our patience, despite being herd animals. Gentle treatment was essential. Cows typically respected fences, though they did break out once when a fence was knocked down. In that moment, they gave even the sheep a run for their money in the rebellion department. Conclusion: Chaos Transformed Daily chores could get frustrating—especially when things didn’t go to plan. But packing online meat orders helped me reconnect with the “why” behind it all. The freezer full of vacuum-sealed, pasture-raised meat reminded me of the delicious meals those animals would become: sizzling steak, grilled drumsticks, juicy burgers. Even lamb heart and pancreas turned out to be surprisingly flavorful! Each order reminded me of our customers and their stories—why they sought healthy, local meat. It gave the work purpose. Farming also meant growing a relationship with John. We frustrated each other to no end, but we also blessed and sharpened each other. It was chaos—sometimes for days, sometimes for weeks. But through it, God was weaving something deeper. Last year wasn’t just a job—it was a transformative journey. And for John, it was a love story, too. That Jaima really did a number on him. As for the animals, they deserve the best care we can offer. Everyone who works on the farm has rough days, so it's important to hang in there and take care of them. As for me, I’ve learned that if I'm patient, chaos will unfold many surprises better than I dreamed were possible.

Meet Mushroom Farmer - Emma Jackson of Forage and Cultivate

Emma Jackson of Forage and Cultivate holds a basket full of foraged chanterelles she picked from her parents' property. She likes to make savory apple pies with these chanterelles paired with ginger and sweet onion.

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