so i’m going to talk about why you should probably add more mushrooms to your diet okay there’s several reasons first of all is a mushroom a vegetable no it’s not it’s a fungus okay it’s a fungi and fungus and mushrooms are very very keto friendly let’s break it down we’ve got 92 water okay in mushrooms four percent carbs two percent protein and less than one percent fat so in one cup of mushrooms we only have two grams of carb and one gram of fiber so really we only have one gram of net carb so again mushrooms are extremely uh keto friendly but it’s not just the low carbs that we’re interested in they have a lot of other things very rich in the b vitamins especially b2 b3 b5 folate very high in selenium which is a powerful antioxidant that is vital for your thyroid and a precursor for glutathione for the liver which is the most powerful antioxidant also loaded with zinc which i’ve done a million videos on that great copper source okay copper is part of the vitamin c complex which is important in making collagen and also in your immune system and it has a good amount of potassium also if that mushroom is exposed to uv light there’ll be some vitamin d in a in a form that’s like a pre-vitamin d that has to be converted but there’s some vitamin d in that mushroom but i think the biggest benefit of mushrooms go way beyond just the nutrients it goes into the antioxidants the chemicals in these mushrooms are incredible i mean it has beta glucans which are anti-tumor there’s many many different chemicals in mushrooms that give some very cool effects to support your adrenals for stress to support vitality to support your immune system to help you reduce inflammation and the list goes on and on funguses have been around for a very long time even before plants and funguses are more related to animals than they are to plants fungus even has the ability to break down plastic in our environment not in years but even by weeks so they have adapted to many different harsh environments in their survival and have created different compounds that can benefit us as well and on the spectrum you have mushrooms that are poisonous that can kill you yet you have mushrooms that can heal you and are used for medicine and there’s a couple other very interesting things about fungus number one you probably heard of good friendly bacteria it’s called the microbiome or probiotics or flora well you actually have friendly fungus you have friendly yeasts which are a type of fungus that greatly benefits your immune system helps you make vitamins helps make nutrients more soluble to be absorbed in the soil we also have a tremendous amount of fungus that’s not researched as much as bacteria but fungus and bacteria work together to take the rocks in the soil to take the clay to take the sand and to break it down into certain minerals that the plant can then uptake and in exchange the roots of that plant give off certain things like even sugars and other types of carbohydrates and amino acids to the fungus and the bacteria so they can work back and forth and so it’s a very interesting topic especially for someone that’s creating a garden and wants to make sure that plant is very very rich in nutrients you really need the fungus not just the bacteria so those are just a few reasons why mushrooms are very uh not just keto friendly but extremely healthy for you hey before you go real quick i have a course entitled how to bulletproof your immune system it’s a free course i want you to take it and here’s why here’s you here is your environment everyone is focused on this over here avoiding your environment but what about here what about strengthening your immune system that’s what’s missing this course will show you how to bulletproof yourself and so you can tolerate and resist your environment much better by strengthening your own immune system i put a link down in the description right down below check it out and get signed up today
Month: March 2022
If you love mushrooms you are going to love this recipe. I’m Tess and today I’m going to show you how to make marinated mushrooms. Stay tuned! (intro music) This marinated mushroom recipe is so easy and it is great for an appetizer or snack for parties and get-togethers. You can use button mushrooms or baby bella mushrooms for this recipe. I’m using about a pound of mushrooms and these are the smallest that I could find. They will shrink considerably when cooked. If you use bigger mushrooms you can half or quarter them. I cleaned the mushrooms and now we are ready to cook. I have a pan of salted water that I’m bringing to a boil and adding in the clean mushrooms. I’m going to let these cook for about three to four minutes just until they’re tender and then I’m going to drain and let them cool to room temperature. I am saving the mushroom broth for soup. Don’t throw it away it has some great flavor! I’m going to make a homemade dressing for the marinated mushrooms but you can make this really easy and skip this step and use your favorite Italian or Greek dressing. In a bowl I’m combining some extra virgin olive oil, apple cider vinegar and I have used red wine vinegar in the past, salt, pepper corns, oregano, brown sugar, Dijon mustard, some red pepper flakes for a little heat, a bay leaf, sliced or minced garlic and some finely diced red onions. Giving that a good whisk until well incorporated. Now I’m adding the cooled mushrooms in the bowl along with some fresh chopped parsley, a small jar of drain pimentos and some cooked pearl onions. I found these jarred pearl onions at our local grocery store. Giving everything a good gentle toss, putting this in a lidded container in the refrigerator for at least eight hours and even up to three to five days is even better. The marinated mushrooms are to be served at room temperature. These marinated mushrooms are so good and they don’t last very long. You may want to double up the recipe. I hope you give these easy and delicious marinated mushrooms a try and enjoy. If you like this recipe please hit the like and subscribe button. Remember to hit the bell next to the subscribe to make sure that you get my future video recipes. You can also find me on Steemit, Facebook and at my website. Feel free to share this recipe and my channel with your friends and family. And until next time, Much Love!
jack i want you to draw me like one of your mushrooms, all right oh hi, I didn’t see you there. Welcome to the mushroom farm. I mean it ain’t much but it’s mine. You may be asking the question, can you start a mushroom farm like i have and make profit? absolutely! it’s actually not as hard as you might think. So follow me on adventure and let’s see just if you can do what i do in my garage. We’re going to break this down into three different methods. The easy method, The medium method, and the most in-depth method. The easiest is the least laborious and time-consuming, requires minimal setup, but is the least profitable. The medium method involves a larger setup, more labour, but gives substantially more profit. And the final method involves the most labor, the most time, the biggest set up, and the highest profit! so what is the easy method and just how easy is it? well let me show you. That is the easy method. All you need to do is build a mushroom fruiting chamber. Just build one! Once you’ve built a fruiting chamber you can then buy realdy fruit blocks from a supplier. What is it ready to fruit block? Well this is one right here. You can buy them just like this, a lot of countries have them, I sell these in new zealand, there’s a lot of suppliers in America, the hard work has been done. The substrate’s in there it’s fully colonized it is ready to grow mushroom. So we simply buy these get them into a fruiting chamber like so. And after a few days you’ll have mushrooms growing! Stop for a minute, what exactly is a fruiting room? that’s a question you might ask. Well a fruiting room is something quite simple really. Let’s have a look. A fruiting room needs a couple of things, it need some lights like my led strips up here, it needs ventilation and extractor fan like what i have here, and it needs a humidifier to keep the humidity nice and high. This is my homemade humidifier this has been working for well over a year now without fail. Now i know what you’re asking, what is the medium method? well it is the biggest jump and setup. We need a preparation area like this, We need an incubation area like this, so we can grow our mycelium from its infancy to its teen years, or it’s teen weeks, or it really only needs two weeks to grow. And a lab! So what does the preparation area need and what is it used for? What you’re going to be doing out here is mixing your substrate. I use soy hulls and soft wood fuel pellets. These are pine pellets, mixing them into bags, and you’re putting the bags in a sterilizer here. I’ve got a video about my sterilizer build up in the corner.All we’re doing out here is mixing those together getting them in here and sterilizing them. After they’re sterilized we move them through to the lab. So we need the outdoor preparation area, and we need the sterilizers, and we also need the lab. The difference between the medium method and the most in-depth method is for the medium method we’re simply going to be buying our spawn, not making it ourselves. The reason we do this is spawn can be tricky to make, and having to make it on your own when you’re just starting out can be a challenge. So we buy this from a reputable vendor. So we have our preparation area ready with our sterilizers, we sterilize our substrate, we move them here to the clean room which we have built, and then we use spawn to inoculate our mushroom blocks. From here they go out to our incubation area for about two weeks. hang on hang on hang, on what exactly is a clean room or a mushroom lab? Well it’s simply a room like this that has one of these set up inside it. This would be called a laminar flow hood. Well technically it’s not really a laminar flow hood, i believe those are the ones where these are mounted horizontally above you and the air flows down. these ones the air flows out. Now that’s a clean flow of air to work in front of, and this takes all of the dust and all the contamination out of the air. So when you get your sterilized bags out of here and you open them up they are opening up in front of a clean flow of air and they won’t get any bacteria or contamination in them. Now for a mushroom lab that’s pretty much the only thing you need. There are a couple other things like a pressure cooker if you’re making your own spawn, you do need a good impulse sealer like mine, but the main thing is the laminar flow. And that’s your lab! I made my lab here in my garage you can actually see where I’ve built the walls myself, and just used giant polystyrene sheets as wall panels. It’s really simple but really effective. So we need an incubation area it’s really easy to do. You could use a wardrobe in your house you could use a hydroponic tent or you could use a room specially built for it. All you need to do is keep the incubation room at a pretty constant temperature and then after we’ve inoculated the bags we created we simply bring them out here to sit for about two weeks, and after that they go to the fruiting room. So by doing that you no longer need to buy ready-to-fruit blocks and you’re going to save yourself a lot of money and that money saved is going to be profit down the line. So the easy method involves building a fruiting chamber and buying ready to fruit blocks, the medium method involves setting up a preparation area, setting up a lab where you can inoculate, and having a space where you can incubate your blocks, that way you’re making your own blocks that will then go in to your fruiting chamber you’ve already made. And what’s the most in-depth method? well the last step you have to take is to make your own spawn so making your own spawn is it hard it can be challenging there’s lots of videos out there. I recommend getting a proper autoclave for this like an All-American what I have here. Once you get your spawn creation right you’ll make consistently high quality spawn like what i do this is going to save you money in the long run, especially if you’re using quite a large amount of spawn. But you don’t have to make spawn there are reputable spawn providers out there. If you do go from the medium method to the most in depth you don’t actually need that much more equipment you just need to set up a process to make your spawn. And remember if you are growing edible mushrooms you’re going to want to keep them in a good fridge until the point of sale. This fridge is at 1.5 degrees right now I recommend getting a commercial fruit household fridges just don’t really cut the mustard.
JUDY WOODRUFF: Mushroom hunters have fanned out across forest floors for hundreds of years searching for what can be lucrative and delicious finds. But is climate change affecting these fungi? From the Cronkite School of Journalism at Arizona State University, Melanie Porter found weather change, at least, isn’t all bad news for these foragers. WOMAN: It’s like I said. It looks like it’s a shallot. MELANIE PORTER: A delicacy found on the forest floor only a mushroom lover would treasure. WOMAN: These, usually, you need like a saw. MELANIE PORTER: The Arizona Mushroom Society has a mission to provide educational and scientific opportunities for members to learn about mushrooms in a hands-on environment. WOMAN: Just blow the spores. MELANIE PORTER: The Society hosts dozens of workshops throughout the year. MAN: Could turn out to be a four-hour, five-hour hike down the mountain. MELANIE PORTER: Members also have the opportunity to trek to areas across Arizona to look for precious fungi. FABIAN MONJE, Arizona Mushroom Society: It’s the adult idea of a Easter egg hunt. MELANIE PORTER: Mushrooms can be used in teas, broths and medicinal remedies. WOMAN: These are bioluminescent. MELANIE PORTER: But it takes a careful eye to determine which are poisonous and which are safe to eat. This group knows enough about mushroom species to understand not to eat them before they’re properly identified. WOMAN: This one, I believe we are calling (INAUDIBLE). MELANIE PORTER: And these mushrooms also bring balance to the forest. FABIAN MONJE: The ecosystem, we need the mushrooms just like the bees need the flowers. The mushrooms provide the mycelium, the mycelium on the mushrooms, for the trees. MELANIE PORTER: Fabian Monje is a foray leader for the Arizona Mushroom Society, and he’s seen firsthand how mushrooms reflect a changing climate. FABIAN MONJE: Mushrooms come and go with the season and how much rain we get. And we had a great winter. It could have had a very productive summer if it had continued. But, you know, you can’t have it both times. MELANIE PORTER: And while these mushroom hunters see climate change happening locally, research shows that, globally, fungi could adapt to the changing climate. WOMAN: Beautiful. MELANIE PORTER: One study from Spain found that wild mushrooms thrive when there are changes in temperatures and moisture across a growing season. In fact, they found climate change had no negative long-term effect on mushrooms. It actually helped produce more mushrooms by increasing their fruiting and growing season. WOMAN: Underside of the gills are even brighter purple. MELANIE PORTER: Based on the weather in this part of Arizona, foragers said this season was decent, but not the best. RAY YOUNGHANS, Arizona Mushroom Society: Some years are definitely spottier than others. It has not been the juiciest year. MELANIE PORTER: The study found that these forest gems do well in areas with more rain at the beginning of the season and warmer temperatures at the end, like some Arizona mountains. FABIAN MONJE: Every monsoon season is different in different areas. But that time is a very small frame and a very small window. MELANIE PORTER: Mushroom hunters are taking advantage of this window of opportunity by hitting the trails all around the state. WOMAN: Mmm, delicacy. MELANIE PORTER: They’re hopeful that the mushroom crop will continue to be fruitful. ELIZABETH BILODEAU, Arizona Mushroom Society: We are just hoping that our season still isn’t over yet. When the temperatures start to drop, the mushrooms hide. MELANIE PORTER: But they’re prepared to say goodbye to these delicacies until next season. For the “PBS NewsHour,” I’m Melanie Porter with Cronkite News in Tucson, Arizona. JUDY WOODRUFF: Who knew? A benefit from climate change. There you have it.
hey y’all! it’s Chrysantilus, welcome back to the realm and thank you so so much for joining me today. here are some other quick tips for your first trip… one: set and setting. i’m gonna say this in probably all of my videos but it’s extremely important that you have the proper mindset, a good mindset and a good setting, a clear space, not about to knock things over and break things, you’re able to get up and move around and dance. a setting, a setting that makes you feel good, a setting that you want to be in that could be outside as long as it doesn’t require anything with a lot of maneuvering like rock climbing or cliffs or anything dangerous. your depth perception can leave you at times, i know friends who have had experiences with going to places that have drop offs and cliffs. and journeying and those things just don’t mix y’all, don’t mix them and then mindset. so what i’ve heard this defined as in the metric i use is this: have you been in a solid head space for two weeks? no breakdowns nothing major happened in your life, majorly bad, you’ve been at peace harmonious with the world are you in a good place? have you been in a good place for the past two weeks? if the answer is yes and you’re still feeling in a good place by all means proceed ahead, but if the answer is no you might consider working your way to having a solid past two weeks and then journeying once you hit that point. now i know this piece of advice is probably gonna feel super unfair for y’all. i know it feels relatively unfair for me because for some folks having a solid mental health past two weeks is nothing or they’re just about always there, i know for myself that it’s not the case and a lot of the times it requires a solid amount of self-work to get to a place where i’ve had a solid past two weeks but for sustainability, for safety, for harm reduction it is important that we wait and sometimes that can look like waiting a while until we’re able to journey and that sucks and i just want to acknowledge that, but the things that you can dredge up from the past two weeks especially feelings, emotions, events, not all of that might be conducive to having a solid trip and it could even hurt you more than help you plan ahead. if you’re going to be out do you have a proper amount of water? especially if you’re going to be somewhere without a water source are you bringing water with you? staying hydrated is extremely important, you want to stay hydrated this entire time, drink lots and lots of water. are there bathrooms nearby or anywhere that you’re going to be able to make a number one or number two both of which are extremely common when journeying? are you with people you trust? are you with friends? the less experienced you are with this medicine the more likely adverse experiences are. there’s a direct correlation with the lack of experience with this medicine and the increased likeliness of adverse events and because of that it’s extremely important to have a friend around who is sober who is not tripping who can hold space for you in the event of one of these adverse events. do your research which, you have done quite a bit by watching this, and being on this part of youtube, but know this medicine. Know the side effects, again know your own family history, do your research, be prepared for those side effects. for more on family history risk peep these videos. this i think is part of having reverence and respect for the medicine and that would be my next tip, have reverence and respect for the medicine, know that these children will humble you. you might feel like, you know, your ego’s butt is absolutely kicked and demolished and obliterated while you’re experiencing this and that’s all good, but have reverence for that humility, expect it. next up tea! i like to say tea is key. i recommend everybody try eating magic mushrooms at least once, but if you’re someone with a history of anxiety especially, i will recommend that your first trip is done with tea. tea extracts the psilocybin in a different way than just depending on our digestive system to do it and you have more control over the situation, you have more control over how much you’re drinking. when and if you need to bump up later you can eat the mushrooms, like it’s all good. it usually, for me, takes anxiety completely out of the come up and an anxious come up can really taint the rest of your trip because you’re recovering from it. lastly integrate afterwards, i’m putting out a new video about magic mushroom integration, please look out for that, it will be how to integrate after your first mushroom trip, you might feel like a totally new and renewed person after you trip but to keep the trip alive it’s a good idea to integrate, it’s a good idea to have an integration practice to bring the trip into your mindfulness practice, to reflect on your trip. there are a bunch of things we can do to integrate and it’s a good idea to integrate. thank you all so much for watching this video i am chrysantilus on instagram and tiktok, i designed this dope ‘keep it trippy’ shirt that’s up on my threadless right now. i do all of these videos and all of this channel and my tiktoks and all that kind of stuff alone. i am a one woman band and my channel is not yet monetized so this type of financial support means a lot and i really appreciate y’all who rep the realm in real life. if you feel even a little bit more ready for your first magic mushroom trip after watching this video please consider subscribing to this channel. i’m working on and i’ve put out a bunch of other magic mushroom videos and there are more resources here for you and you are welcome, you are welcome to be here thank you for being here, you can also check out this playlist ‘the trippy stuff’ if you just want a fast track to my magic mushroom videos. thanks again so much for watching and be sure to keep it trippy!
A father told his daughter that Autumn arrives without any whistles and bell, Unlike the other seasons. The slush of spring. You can feel the heat of summer. The bite of winter air. But today when we went picking mushrooms in the forest, I realized that autumn never arrives silently. Pale amber sunlight doesn’t left you grumpy, falls across sparkling September trees. Autumn sounds like a sad tune. Days will be shortened, tree begins to drop its leaves. The leaves give their last breath through their stomata. I can feel the smell of the foraging season: chestnuts, mushrooms, wild herbs… The smell of old summer. After every sunset, the ground cools down fast. Together with the heat in the air it traps the old scents in between. And now summer’s loss seems a bit more bearable. Autumn the season I love the most. There was a filmy veil of soft dull mist obscuring, but not hiding all objects, giving them a lilac hue, for the sun had not yet fully set. Just like that, Autumn Falls. The first thing we do is go picking mushrooms. It’s a long-standing tradition in Germany. Germans eat more mushrooms than any other European country. Tall mushrooms, short mushrooms. They can be as red as the sun or as blue as the summer sky. In Central Europe there are only about 60 types of edible mushrooms. The poisonous mushrooms are everywhere, very easy to be mistaken. Don’t underestimate this danger! There are many deaths each year due to poisonous mushrooms After years of picking mushrooms, reading books, learning from experienced people I still have so much to learn. Prime locations are kept privately within families. We’re lucky that we got insider tips by experts and had access to a beautiful forest of porcini mushrooms. Remember not to forage too much to avoid destroying the whole ecology of that location. Press the soil firmly back after picking. I also went picking some edible wild herbs, to invite some close friends over for dinner. Buckhorn, stinging nettle, ashweed, Sorrel, mustard-garlic, water parsley… Central European forests are full of edible wild herbs They are delicious and more nutritious than the grown ones because of the harsh climate conditions in the wild. Living in a foreign country is sometimes not so easy. Parents are far away and friends are not easy to meet. After graduation everyone moved to different cities to work. Sometimes we can only meet once a year. It’s not that you can just pick up the phone and have a drink the other day like the life back then.. But I think I’m lucky to have some good friends nearby, although they live one hour drive from us, we always manage to have time to meet regularly. Does autumn’s arrival make people more emotional?
You know, I am really bored! Like, really bored!!! When I am bored I put on my armour Huh… I wear my apron! And I cook a dish that… Excites almost everybody! Hmm… There’s this one dish that excites everyone! Mushroom Masala! Yaa… So to get rid of my boredom And… For your excitement Let’s cook some Mushroom Masala! Rolling &… Action!!! Another common misconception that we have in India is… That mushrooms are not an Indian ingredient Uhh…. That the ‘West’ taught us to eat mushrooms Which is not true For the longest time ‘Gucchi’ (Morels) are found in Kashmir Gucchi Pulav is an age-old Kashmiri delicacy Dried Morels would be ‘exported’ to Amritsar, Lahore Morels are famous in entire North India, Punjab Dhingri (Mushrooms) would come to Punjab from Kashmir and Afghanistan Dhingri Mattar (Mushrooms and Green Peas) is a very famous recipe It is way more older than You know…Uhh…than…just the twentieth century, When cultivated mushrooms arrived on the scene We have always been eating mushrooms For a long time. It’s just that, we don’t know it as well! The recipe is very simple Hmm… And this same recipe, you can just take it any place Next time you are doing a Alu (Potato) Masala, Or you are doing any other gravy-based ‘Masala’ Then… you can use the same recipe All the new cooks Especially those cooks, Who are worried about cooking after marriage Actually…the boys should be worried Because gone are the days when only girls were expected to cook But still The girls who are still worried about cooking after marriage They should invest in a good mixer-blender Half the job is done! And the day they start making silent mixies That’s it! All work will be done without anyone even knowing that a mixer was used So here I am cooking the base of the ‘Masala Gravy’ The ones worried about cooking after marriage, Please pay attention! This is an infallible recipe Ranveer Brar’s tested, infallible recipe I always say that if one wants to understand Indian cuisine, one needs to understand the nature of onions How to cook onions To what stage the onions have to be cooked The cut of onions to be used You know… because… Everything depends on onions The onions need to be sautéed till light brown Not beyond this stage After this… We add all these ingredients Mix everything together Don’t waste too much time. Else, the spices will burn As soon as you smell the aroma of sautéed spices, And then add water Which means we are introducing moisture by adding tomatoes Once the spices are cooked and turn fragrant, Add water and salt The water is only for the tomatoes to cook Hmm… Once the tomatoes are cooked, there should be no water left before blending into a paste Ideally…Ideally, after this masala base is cooked, During the last boil, I will add half teaspoon white vinegar to it Without revealing this By doing so, this will last in the refrigerator for at least a week Hmm… And then, you can just take it out, Add whatever you want to add And make it… Uhh… Bhindi (Okra) Masala, Gobhi (Cauliflower) Masala, Alu (Potato) Masala, Mushroom Masala As simple as that! Let us solve this mystery of the mushroom See, mushrooms; often, a lot of us do not use We get very confused about which part of the mushroom can be used And about mushrooms not being clean How to clean them? Right? I am going to solve that mystery You don’t have to waste the whole stem You just need to cut the base of the stem Just a little bit of the stem You can keep this much We are cutting the base of the stem because it tends to become a little woody Most of the mushrooms that are available today All these Are usually grown on newspaper stacks Very few varieties of mushrooms grow in the soil But still… Sometimes there may be some dirt or something black on the mushrooms For removing it, sprinkle some flour on the mushroom Alright? Not refined flour… whole wheat flour! After that, you just have to rub it All you are doing is, You are scrubbing the mushrooms And the wheat flour is helping you scrub Look at this See that? Nice! If I had added half the amount of water, So it would have become a paste Right? And that would have stayed in the fridge forever! A tiny bit of vinegar. Don’t forget that! Beautiful! Now we have a kind of ‘Masala Gravy’ ready Alright? We have a ‘Masala’ ready, so as to say Now just add the mushrooms and…finish! All these dishes; Bhindi (Okra) Masala, Mushroom Masala Alu (Potato) Masala All these dishes have their origins in the post-partition period Post-partition when a lot of people migrated to Delhi They were habituated to cooking in a ‘Kadhai’ And… The style of cooking in Lahore involved adding a masala in a ‘Kadhai’ And then tossing it with other ingredients It was called ‘Balti Cooking’ or ‘Kadhai Cooking’ What they did was…They made that same ‘Masala’ And started serving things stir-fried in it And that came to be known as ‘Bhindi Masala’, ‘Dhingri Masala’ That ‘Masala’ was common It is therefore important to understand this ‘Masala’ ‘Punjabi-Style Masala’ is very important to understand to cook Any ‘Masala’ dish As a shortcut! First and foremost, And obviously…some Ghee Because Ranveer is cooking! Lightly sweat the whole spices The onions are only for chunkiness Add some red chilli powder after the onions And mushrooms Now we’ll just add a little bit of salt So the mushrooms can lose water Nice! Some more ‘gravy’, then cover with a lid and leave to cook. There you go! And this is done! Just roughly torn coriander Now this looks like that typical ‘Impressing your in-laws’ kind of platter
– [Narrator] The new to Netflix documentary, “Fantastic Fungi,” features amazing time-lapse footage filmed by a team of cinematographers that included this pioneering filmmaker. – My name is Louie Schwartzberg. I’m a filmmaker and I love to take audiences on journeys through time and scale. That’s a real rush. – [Narrator] Let’s go behind the scenes and find out how these time-lapses were made for “Fantastic Fungi.” – Well, I think the biggest surprise for people watching the film is they think that it’s all filmed outdoors. There’s a lot of reasons why you can’t film time-lapse of plants and fungi outdoors. Number one, there’s wind, which should make the objects shake and rattle, and look like a Charlie Chaplin movie. Number two, there are bugs and other elements that would interfere with the filming. The has to be constant. You know, even during the day, the light fluctuates. So I built a studio on top of my garage. If I was shooting one frame every 15 minutes, it means I’m shooting four frames an hour times 24 is 96 frames. 96 frames is four seconds of film. So the way it works is I had somebody build an intervalometer for me. Intervalometer means it triggers a camera one frame at a time. There you go. In 24 hours we’ll have one second of film. It also triggers the grow lights to come on and off and the photo lights. The photo lights is the beauty light. The gorgeous tabletop cinematography lighting. The grow lights are these sort of LED lights that are kind of weird and pink. I think they were developed for people growing cannabis. I’m able to program the grow lights to be like sunrise and sunset. If I leave the grow lights on 24 hours, they die. I set up shots in the morning. I check them at night. I realized I’ve turned it into a spiritual practice. It actually literally gets me up in the morning because as soon as I’m out of bed, I’m thinking ooh, I wonder what the flower did last night? Is it still in frame? Is it in focus? I have to imagine what the framing and the composition is going to look like tomorrow, or two days from now, or a week from now. That is a transformational experience because you have to put your mind into the mindset and the intention of the flower or the fungi, thinking where it’s going to grow, how big will it get, and if you’re right, boy, it’s a rush. If you’re wrong, it means you just gotta do it all over again. – [Narrator] Louie and his team consulted mycologists, fungi experts, on how to grow mushrooms in an environment free from bacteria and bugs for the film. But which was the most photogenic fungus? – Lion’s mane had these little kind of tiny tentacles that would emerge They would wiggle in this really beautiful wave-like pattern. I say roughly, you know, the ratio of success to failure, it’s roughly about one out of six, maybe one out of 10. It’s extremely difficult to do. When I’m shooting the closeup of the fungi growing, we create a miniature set. Moss, and logs, and rocks. Time-lapse macro cinematography. Your depth of field is very shallow. We use macro lenses, 100 millimeter Canon, 180 millimeter Canon, and the 35 millimeter micro lens. So naturally audience won’t be focusing on the background. If I’m doing a more of a master shot, where we used for example, motion control, we will put up a blue screen and then we will composite in a sky or a forest to really make it believable. To be able to move the camera was something that was impossible to do in special effects prior to motion-control cinematography. So with motion-control, they took cameras and combined it with computers to do a repeat move, meaning it shoots one frame, it stops, shoots another frame and stops, and you have this controlled dolly move while the mushroom is growing. Basically it’s dolly track in a tripod head that now has little motors on it that enables the computer to program a pan, a tilt, and the length of the move on the dolly, as well as control the camera and focus. All these things have to be working together as if it was a real time shot. – [Narrator] But one critical component of the fungi story was impossible to film using traditional techniques. – The mycelium is like the tree and the mushroom is like the apple to the tree. – [Narrator] The mycelium, an underground root-like system that branches out, kind of like the internet, connecting plants and trees to each other. – You got a couple of problems here. A, no light. B, smaller than the eye can see. It’s only one cell thick. So what we did was we used scanning electron microscopic photography for the electron microscope to work. They work in a lab on a giant slab of concrete ’cause any vibration would ruin the shot. You take the specimen and you put it under the microscope and you bombard it with electrons, and you get most extraordinary close-up detail that is unimaginable to the human eye. We used those images as a reference for computer generated animators to use and we created these incredible shots of traveling through the mycelial network. – [Narrator] Throughout his career, Louie has pushed the envelope of our visual language, both in terms of tech and artistry. He also pioneered the stock footage industry. The company he formed to license his vast library of clips was eventually bought by Getty Images. – I started shooting time-lapse four decades ago by looking at time-lapse clouds back in 1970 when I pioneered the first 35 millimeter cameras that could go outdoors and shoot one frame at a time. Shooting fungi, and flowers, and plants, I basically have a camera rolling 24 hours a day, seven days a week. – [Narrator] From commercials, to IMAX, to feature films, it’s impossible to not have seen the work of Louie Schwartzberg at some point in your life. – I love to film hummingbirds. Again, looking at life from their point of view enables you to realize that all of life has a different metabolic rate and I think all of life has a different frame rate. So for example, a mosquito on your arm, you know, having a little drop of blood, it takes a look at that hand coming towards it in ultra slow motion and has plenty of time to take off because its metabolic rate, its lifespan is way shorter than our lifespan, and our lifespan is way shorter than a redwood tree’s lifespan. This reality of, you know, real time human point of view is not the only point of view, and that’s really the beauty of cameras and time-lapse cinematography. It’s actually a time machine. You know, you can talk about this stuff in scientific terms, you could have Einstein explain the theory of relativity, but until you see it, you really don’t get it. The longest thing I’ve ever shot was a mouse rotting. You can say that decomposition is the end of life. I argue that it’s the beginning of life. You see this kind of rippling of the fur and then that kind of dissipates, and then you see some bones, and then you see the grass grow up in between. To observe the pattern and the rhythm of how it decomposes is actually really beautiful. – [Narrator] Louie’s art has given him a unique perspective on nature, time, and the nature of time. – What I’m really engaged with is really trying to understand the intelligence of nature and how we can live in harmony with it. That means at times using a time-lapse camera to be able to observe it in their timeframe. It’s a shared economy under the ground where nutrients and food are shared for ecosystems to flourish without greed. I personally believe that should be the model for how we should live our lives. We should take that wisdom from below the ground and bring it above the ground.
hello youtube this is rj welcome back to another episode of old man of the woods so we have been wanting to make this video ever since our water mushrooms can eat series over the years we found lots of edible mushrooms but there ain’t many that are toxic because unfortunately or unfortunately i would say only a small fraction of the mushrooms are poisonous one thing you need to know about poisonous mushrooms is that there’s no rule of thumb for you to just recognize them in a snap you have to do it by brute force have to first identify them then decide whether it is poisonous or not there’s no easy way out with that said there could be some quote unquote general principles as for what mushrooms not to eat we will get there when we discuss more examples specific examples later for now if you really want a quick and short advice i would say be particularly alert to those in natural colors white beige light yellow brown for example remember what they lack in color they may well make up for in toxicity another thing is it is completely safe to touch most of the poisonous mushrooms with your bare hands the toxins cannot penetrate your skin though it is always a good idea to wash your hands after handling mushrooms there is one exception perhaps the asian fire coral mushroom is highly toxic it is said that even touching it could cause skin inflammation but even this is highly controversial right first mushroom of the day the false parasol chlorophyllum molybdites one of the most commonly misconsumed poisonous mushrooms why because it is whitish in color looks almost like an albino version of the portobello mushroom or a gigantic butter mushroom pretty safe huh in addition these summer mushrooms grow on lawns not in the woods very readily accessible so why now grab some free gift from mother nature wrong don’t eat any mushrooms from your backyard unless you can tell they’re edible ones like the shaggy mane or the meadow mushrooms most of the lawn mushrooms are not worth eating and many of them are poisonous the false parasol is also called the vomiter consuming it will make one vomit have a bad diarrhea and gut cramps on the stomach these symptoms will occur within a couple of hours of consumption so far no one has died from miseating this mushroom however it may be deadly to dogs and other livestocks so be careful if you have easy access to this mushroom your dog might too the false parasol features a long straight stipe and a white cap on top just like a parasol but why false you may wonder well because it has an almost identical twin the person mushroom macrolabioda procera which is edible and has a pleasant nutty flavor there are multiple ways to tell the twins apart and the most straightforward one is to check their gills the mature false parasol has greenish gray gills and the parasol has whitish gills this is because the former yields unique olive green spores while the latter produces pale pink spores the color of spores does not always match that of the gills but in this case it does the false parasol is also called the greensport lapiota remember here green means poisonous though not always the second mushroom today is jack-o’-lantern omphalotus illudens it is a gorgeous orange mushroom that you can expect to see in mid-fall it grows near tree roots or on stumps and clusters like a giant bouquet of flowers in full bloom mis-consuming this mushroom can cause nausea throwing up abdominal cramping and sometimes diarrhea it may also affect the liver function but it won’t kill you partly thanks to its vibrant color people tend to avoid this mushroom we all have heard people saying that bright colored mushrooms are poisonous right however the jack o’ lantern has multiple delicious lookalikes and all of them are also very bright in color this alone shows the old wisdom doesn’t always hold if you want to learn more about those edible lookalikes we have a video on that but for now let’s get back to the check or lantern this mushroom really lives up to its common name in that it is pumpkin oranges overall including its cap gills stem and flesh the flesh may be of a lighter shade yet it is still orange also beneath its cap there are gills running down to the stem remember these two features and you won’t be confused with any of this edible lookalikes because none of the others has the same combination our third poisonous mushroom is significantly smaller than the first two it’s way less common at least in our area we’ve been searching for this mushroom for years but only got to meet it earlier this summer it is the sulfur tuft mushroom hypholoma fasciculare this light yellow mushroom is fairly easy to identify flip the cap you will see light yellow with olive green hues yeah the gills has like a greenish hue maybe it’s a sulfur tuft it grows in clusters so that’s a typical sign of sulfur tuft yeah if you remember our first mushroom the false parasol also has greenish gills because they are tinted by the green spores but for the sulfur theft the green comes from the gills themselves and it actually yields dark purple spores you can see its spore print in this spring do you think it’s green or it’s brown it’s very hard to tell i think it’s brown the base color of the cap is is yellow so yes for this reason there are usually dark shades in between the gills on mature specimens the sulphur tuft does not have much meat plus it is very bitter so it seems very unlikely that people would harvest and eat them by accident however these mushrooms usually grow in very tempting big clusters and their bitterness may be concealed within a meal so watch out don’t get them mixed into your edible harvest the clinical effect of the sulfur tuft is mainly gastrointestinal irritation some common symptoms include vomiting abdominal pain and a diarrhea yet it is not a fatal mushroom the symptoms will usually resolve within several hours the fourth mushroom is the common earthborn mushroom yes it is a ball-shaped mushroom without a regular cap and stamp and the spores are stored inside of the ball the earth ball is pretty hard when young its skin is dark yellow or brown in color the inner mass is initially white but will soon turn black as it grows don’t get it confused with the edible puff ball which is firm but puffy and have white flesh and don’t think you stumble on some delicious truffles when you find some earthborn mushrooms unless you misidentify the earth balls for some edible mushrooms you are not likely to digest them by mistake ingestion of this mushroom can cause gastrointestinal distress as well unlike the first four mushrooms the mis-consumption of our fifth mushroom galerina marginata can have disastrous consequences you know this when you learn its common names deadly galerina the funeral bell and the autumn skull cap yep you’re warned naturally good deadly gotta write on the ring zone the toxins found in this mushroom are amatoxins the lethal dose of which is around 0.1 milligram per kilogram of human body weight the deadly galrina can cause severe liver dysfunction and kidney failure in the first day of ingestion the victim will not display any symptoms though the toxins are actively working in the next 24 hours there will be vomiting and bloody diarrhea then things seem to get better before they get worse the victim appears to recover but the final stage quickly follows in which the clotting factors in the blood get destroyed liver and kidney failure occurs which could lead to death and all this happens within seven days of consumption must be yeah i think it’s deadly galerina let’s compare it to the velvet food mushroom both appear in wintertime and they can resist the cold temperature in our 10 winter edible mushrooms video we compared deadly galerina to two tasty mushrooms that look like it the honey and the velvet foot check it out if you want a step to step identification beige so it’s very easy to identify to differentiate or stay away from all little brown mushrooms because first you shouldn’t eat any mushrooms you don’t know and little brown mushrooms are notoriously difficult to identify and second deadly galerina is not the only deadly little brown mushroom pholiotina rugosa for example grows on pacific northwest and is also fatal our sixth and seventh mushroom belong to the same genus amonita they’re the destroying angel and the death cap very ominous these two mushrooms contain amatoxins as the deadly galerina so they also can damage the liver and kidney and sometimes a transplant is required here sac like vulva the destroying angel which includes Amanita bisporigera in the east ocreata in the west and the magnivelaris in conifers is an all-white mushroom take a look at its structure this is important white cap beneath which are crowded girls white stem with a little skirt hanging on it this is called the partial veil it covers the gills when the mushroom is young there’s also a universal veil that encloses the whole mushroom at its earliest stage a mushroom egg it once was when the mushroom cracked the shell and get tall the universal veil degenerates into a sack-like vulva hugging the base of the stem you have to dig deep to see it the death cap amonita feloidus has the exact same structure but the cap takes on a yellow to greenish color especially towards the center now i only saw the death cap once and it was not a very typical specimen but this photo from wiki will demonstrate the color difference both mushrooms are fairly common the destroying angel on eastern america in summer and the death camp more on west coast in fall they are quite meaty and innocent looking not a far cry from the common bottom mushroom and strikingly like the asian straw mushroom therefore the two account for by far the most deaths due to mushroom poisoning in fact many members in the amanita family are poisonous though not mortal such as amanita abrupta and amanita cokeri so unless you’re very familiar with wild mushrooms you should always keep your guard up and avoid amanita mushrooms luckily the members in the amanita genus are easy to recognize they basically share the same color and structure as the destroying angel with some variations some are darker some have scales on the cap some without a ring some without a vulva but when you see anything similar drop it of course you may strike down some non-american mushrooms like lapioda’s for example but that’s actually a good thing because this leather genus also contains poisonous mushrooms plus you won’t miss anything special what is quite counterintuitive is that the one choice edible mushroom in the amanila genus the caesar’s mushroom is fire orange in color so don’t judge a mushroom’s edibility by its color if you can’t resist the temptation do it the other way around never trust the innocent looking ones so all the mushrooms showed in this video are found in pennsylvania maryland virginia and delaware if you know any common poisonous species but it’s not included this video that must because i haven’t got the honor to meet it i hope you enjoyed today’s video and know better what not to eat there are many toxic mushrooms that are not covered here like the yellow stainer fool’s funnel false morel deadly webcap and so on and so forth i’m looking forward to meeting them in the future and introducing them to you as well until next time future and agent uc i’m looking forward to you
now mushrooms have been around for a very very long time a mushroom is a fungus and you wouldn’t think that a mushroom could act like a medicine but it has some powerful effects that can mimic actual drugs so it’s quite amazing so let’s go through seven and talk about some of the effects that these these certain nutrients and mushrooms can create the first one is the reishi mushroom it has the ability to increase natural killer cells natural killer cells are pretty ninja cells they basically can kill cancer cells and destroy viruses this mushroom also can increase the number of white blood cells amazing it has anti-cancer effects of course this is one of them right here it can decrease fatigue and help stabilize blood sugar i’m going to put some references down below and all these points right here now these mushrooms do a lot more than what i’m talking about i’m just talking about the main effects that it can create shiitake mushrooms 83 of all the shiitake mushrooms come from japan and they have the same amino acids as meat they can decrease ldl they can also lessen the plaquing the amyloid plaquing in the brain they have properties of decreasing blood pressure and even one study indicated that it can inhibit leukemia which is a blood cancer fascinating then we get lion’s mane which can prevent dementia it’s great for focus concentration memory why because it can increase the cell growth in the hippocampus which is the area that if you lose this you lose your memory and by the way as a side note you can also lose the hippocampus by being vitamin b1 deficient zinc deficient and by consuming a high carb diet that’s why keto is very beneficial this part of the brain can regenerate okay then we have chaga it’s antibacterial it’s antiviral and it’s anti cancer pretty cool all right cordyceps and this is used by a lot of athletes it’s good for exercise performance exercise endurance strength it’s an adaptogen so it helps you cope with stress and lessen the effect of stress in the body there’s actually 22 studies just on what it can do for chronic kidney disease by lessening this disease fascinating they can prevent arrhythmias and then we get turkey tail mushrooms powerful powerful powerful anti-cancer it supports the immune system it increases monocytes and phagocytes which actually help clean up a lot of the garbage and also kill off microbes then we have maitake mushroom this is an adaptogen so it’s good for adrenal stress increasing your ability to cope with stress good for anxiety and it’s anti-cancer so what’s the common thread with all these mushrooms they nearly all have powerful anti-cancer properties which is quite fascinating hey before you go real quick i have a course entitled how to bulletproof your immune system it’s a free course i want you to take it and here’s why here’s you here is your environment everyone is focused on this over here avoiding your environment but what about here what about strengthening your immune system that’s what’s missing this course will show you how to bulletproof yourself and so you can tolerate and resist your environment much better by strengthening your own immune system i put a link down in the description right down below check it out and get signed up today