Mushrooms to Dining Rooms: Meet the People Behind the Food Chain
From Violet Stone
Alan Kaufman began growing exotic mushrooms as a hobby in his home basement in 2003. Today he produces as much as 5000 pounds of mushrooms a week, supplying unusual varieties to highly regarded chefs in New York and New Jersey from his Shibumi Farm in Princeton, NJ. Kaufman’s 35 unique strains of mushrooms are all cultivated indoors in a temperature and humidity controlled fruiting chamber. With ecological health in mind, Kaufman’s growing medium is locally sourced and sustainably harvested wherever possible and he avoids synthetic pesticides or fertilizers. Last year, Alan started using FarmersWeb online business management software for farms, food hubs, and local food artisans. FarmersWeb has helped Shibumi farm manage its wholesale business with new and old customers alike. With more time for growing, Shibumi has expanded its wholesale business to include more restaurants, corporate kitchens, and purchasers such as the Natural Gourmet Institute. CEO Anthony Fassio will speak to how the NGI connects with small farmers like Alan and purchases regional farm products for use in their chef training programs.