Started in a closet, now six rooms
The first blocks were grown in a converted closet with a humidifier and a space heater, sold two dozen at a time to one restaurant willing to take a chance on an unlisted supplier. The strain library grew before the space did.
Six rooms now, each tuned to a different strain’s humidity and temperature curve. Nothing here depends on daylight or a growing season, which is the whole reason the harvest schedule barely changes across the year.
Three growers keep the rotation running, plus one who does nothing but maintain the mother cultures the whole operation is cloned from.
