Linux kernel newbies em português

A new business is mushrooming in St. Johnsbury. Literally.

At Mushroom King, a new venture at the former site of a lumber kiln, shiitake, oyster and reishi mushrooms are sprouting. The farmers, Bob and Lisa Brown, hope to sell the thousands of pounds of exotic fungi to local restaurants and to a produce distributor.

Audio for this story will be posted at approximately 11 a.m. on Wednesday, April 15.

Inside a nondescript, corrugated steel building on Route 5, it feels and smells like a springtime forest. Fans circulate warm, humid, earthy air.
Bob Brown explains how mushrooms begin their lives in plastic bags big enough to hold a loaf of bread. They're stacked on metal shelves in the grow room.

“We start with a liquid mycelium, which is spawn – it comes in a needle. We usually start with a bag about this size, and this is rye grain that we sterilize, and the bag has a filter patch. It can only breathe out," he says. "Not even water vapor can get in, and it has an injection port, so once ... we seal it and sterilize it in a pressure cooker, it’s completely sterile in there. We take our spawn and inject it in there."