This episode’s guest is Kyle Beaver. A farmer and business owner of Ten Mile Mushrooms, a specialty gourmet mushroom farm with a current aim in growing & distributing ready-to-fruit mycelium blocks, or “fruit substrates”.
From farmers markets to fruit substrates, Kyle and Ten Mile Mushrooms are going into their 9th year of business.
TLDR: The “Fruit” Of The Episode
Throughout this episode, Kyle shares his extensive knowledge on gourmet mushroom farming, his business savvy in accruing & managing government agricultural funds, & some of his tips for those looking to find an agricultural niche and start a farm business.
Douglas & Kyle also have an enlightening discussion on processed supermarket poisons & how an increase in small farming operations can lend aid to revolutionizing the current food supply.
Growth & A “Golden Ticket”: Taking To The Task
Kyle’s interest in biology & farming led him to research un-fulfilled niches in the U.S. agricultural market. It was there that he found out about the need for specialty gourmet mushrooms.
He briefly mentioned how his history with addiction put him in a difficult spot monetarily for putting down roots in farming. His initial mushroom operation began at a small-scale and expanded with the help of government agricultural grants that he sought out.
He lightly discusses the grants, loans, &, as he called one, the “golden ticket” that he personally used in order to buy land and further expand into the business he has today.
Blocking The Middleman: A Discourse On Unsustainable Food
Douglas & Kyle discuss the toxicity of the current “convenient” foods found in grocery stores. Kyle mentions how the price of poison per pound is near-equal to organic options but that the cultural food-focus having been convenience for so long makes it difficult to turn heads towards healthier options.
They both harbor hope for the expansion of options for those who simply shop for food and for those who want to be a part of the expansion itself. Kyle emphasises the need for community task-delegation within farming, utilizing shared bearing of niche-demands in order for everyone to prosper.
FarmLaunch: A Sharing Of Experience
Kyle also divulged his current business venture, aptly dubbed “FarmLaunch”, with a goal of helping those interested in starting small farms, homesteading, & other un-fulfilled niches in agriculture. More specifically, its focus lies in instruction on beginning mushroom farming.
Armed with the knowledge that there’s lots of land available for farming that isn’t advertised by larger government & agricultural entities, Kyle seeks to share practical inspiration with laypeople who are willing to take up a helm in agriculture.
You can find more information on FarmLaunch at: launchfarmsusa.com or tenmilemushrooms.com
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Kyle Beaver (00:00)
that’s what I was just saying, like that those companies that started in the mushroom industry, like Ryze and them, their marketing is bullshit too. Like they’re straight up just lying to people, you know?
Douglas (00:25)
Welcome to the Healing Law Podcast. I’m your host Douglas and today we have Kyle Beaver of Ten Mile Mushrooms. How you doing today, Kyle?
Kyle Beaver (00:31)
Good, thanks for having me on Douglas, appreciate it.
Douglas (00:34)
Yeah, man. Thanks for joining. I reached out to you because I saw your video on TikTok about the five grants for beginning farmers. And I really liked what you laid out there. And I wanted to have a conversation with you. I’m glad you came on.
Kyle Beaver (00:45)
Yeah, thanks. Thanks. I appreciate you watching and reaching out first off There’s just a lot of there’s a lot of money flowing out there that people don’t tend to Think about especially in the agricultural realm
Douglas (00:58)
And so like you found you were able to start your farm with some of these grants and stuff.
Kyle Beaver (01:03)
Yeah, absolutely. So we’re a specialty gourmet mushroom farm. essentially we grow ready to fruit substrate we call it, which is blocks of mycelium for other farms. And we do grow specialty gourmet mushrooms, like lion’s mane, oysters, chestnuts, know, things like that as well. But really our niche is selling these substrate blocks to other farms. And within that, I really got into it with a quick Google search.
of things to do with small amounts of space and a little UK mushroom growing page came up and I was like cool this is interesting this doesn’t take a significant amount of space to do and I just had access to like a real small barn at the time so through that search I
trial and aired and realized it was a little niche thing. And through that found the FSA and the USDA where I got my first microloan and pretty much they’ve financed the entire thing from the beginning. And it’s been really beneficial for me to seek out some of this extra money that’s out there.
Douglas (02:10)
And what is it that got you into farming to begin with? Why would it even pique your interest about that?
Kyle Beaver (02:15)
I mean, I was always a biology guy and I love biology, growing things in general. And once I realized the nicheness of the specialty gourmet mushrooms really piqued my interest because nobody else was doing it in my area. It seemed to be like a newer industry in the U.S. and it still is like a burgeoning industry.
So that really excited me. So I was like, this is something that I could gain a following of people in my area buying my product, right? As a small farm.
Douglas (02:46)
How many years have you been doing that?
Kyle Beaver (02:48)
yeah, we were going into nine years now.
Douglas (02:50)
wow.
Kyle Beaver (02:51)
So.
Yeah, I’ve been doing it for some time. mean, the first six years we were just strictly doing farmers markets on the weekends and started expanding into selling this ready to fruit substrate to other farms. And now we kind of just strictly do that. We’ve, you know, through these grants and loans, been able to purchase 70 acres here in Pennsylvania and put up an 8,000 square foot warehouse
Douglas (03:15)
What is like the most innovative thing that you figured out, like that you think that you brought to the market that wasn’t there before?
Kyle Beaver (03:22)
Yeah, I mean right now we’re bringing a service called FarmLaunch.
to the masses essentially, trying to get people into small farms, homesteading, these niche type of agricultural enterprises. So what FarmLaunch is, is it started at its core as like an A to Z mushroom farm start program essentially. Like I’ve walked people through my almost 10 years of experience and pretty much laid out the blueprint of how to start a farm in four to six weeks and be profitable.
Douglas (03:51)
with the focus on the mushroom farming.
Kyle Beaver (03:52)
So yeah,
yeah, yeah, with the focus on mushrooms, just because it’s so accessible to get a turnover, you know, 365 days of the year, there’s not many crops that you can do that. So.
You know, we’re just getting trying to get people aware that there’s niche markets in their area that can be easily easily accomplished with even a part time job, you know, but doing it part time. And yeah, so that that’s what we’re contributing right now. And people have been super interested, especially recently. We’re starting to gain a lot of traction online and people are really taking notice because to continue with my nine years of experience.
After my first year, I realized that with the…
FSA beginning farmer and rancher loan after three years of farming experience you can qualify for a loan up to 600k with zero percent down Zero credit check and after I found that out That’s when I was like all in with the mushrooms because I was like dude This is a way for me to be able to get land actually get something a little bit of background I was a heroin addict for many years. I didn’t have credit. I didn’t have money I didn’t have anything so this was like my golden ticket
And I really was like…
Dead set on this was going to be a way which I was going to be able to get some land and and do the thing You know
Douglas (05:11)
Yeah.
Kyle Beaver (05:12)
and here and here I am. So I really want to
Douglas (05:14)
Congrats, that’s awesome.
Kyle Beaver (05:16)
Yeah, thanks. And I really just want to you know, we’re trying to lay this out for other people to be able to do it because like if somebody Nope, the government’s not gonna just let you know that there’s lots of land changing hands within the next 10-20 years Like they’re not gonna say that they’re trying to buy it up themselves
So, you know, we have to get this information out there and there’s lots of ways to go about it. But with these specialty, like urban type crops, I think it’s a whole different ballgame. It’s not a commodity crop. It’s not something that’s being sold to a middleman. Oftentimes, you know, you’re direct to consumer, which means the margins are much higher. Like I said, it’s 365. Your yields are much more per square foot than any other, any other crop that’s out there.
So I think it’s just a cool new thing in the agricultural realm.
Douglas (06:09)
Absolutely, I’m all about, dude, these small farms are, it’s gonna change dramatically. There’s gonna be this whole, I don’t even know which way, but people who want to find the Farm Launch app and they want to check that out, how do they find that?
Kyle Beaver (06:23)
Yeah, yeah, they can just contact us on Instagram or Facebook, either on FarmLaunch or TenMileMushrooms. There’s links there, or you can go to launchfarmsusa.com and you can find us there as well.
Douglas (06:37)
Awesome. Yeah, I’ll be sure to put those in the description
as well.
Kyle Beaver (06:41)
Yeah,
there’s we have like a cheap profit availability calculator out right now. It’s like 27 bucks and you can pretty much plug and play your numbers and it’s a spreadsheet that I’ll show you how much potential revenue you could bring in with ready to fruit substrate. Like simple math, like we sell the block for 10 bucks. You have X amount and expenses to get them to the consumer. And here’s the block price. Here’s your potential shipping price. And it’s really like a
cut thing is like if you’re selling them wholesale for ten dollars a pound here’s what your profit would be you’re selling them at a market for you know you can you can get quite a bit out of a pound at a market up to 30 bucks sometimes depending where you’re at so it lays it all out pretty clear
Douglas (07:24)
So
you’ve developed like, is that part of your like your master block is like this substrate you’ve developed that’s easy to ship and you can prep? Is that the main thing you sell like the master block?
Kyle Beaver (07:35)
So we have a product actually, another contribution to the industry called the Master Brick,
which is an all…
Douglas (07:40)
master brick, sorry, yeah.
Kyle Beaver (07:42)
Yeah, it’s an all you may have saw it on our website.
Douglas (07:44)
Bye bye.
Kyle Beaver (07:45)
this is just that nobody’s using these at the current moment and it’s kind of our own design. Right now we’re working on figuring out the back end production of these things in mass. But the concept’s been proven and essentially what it is, it’s a briquette that is not just wood, but it’s wood in soy hall or wood in bran, literally just other components of mushroom substrate compressed into these
bricks, which is surprisingly difficult. You would think it sounds easy as just smushing it all together, but it does take a quite a bit of finesse. So, you know, we’re figuring it out how to bring it to mass to the masses and really get substrate accessible to people who may not be able to get soy hulls or some of these other high yielding mushroom substrates.
Douglas (08:31)
Yeah,
it’s like it’s nice for shipping too, because you have like this tight block and you can ship it out efficiently and then
Kyle Beaver (08:37)
Yeah,
the only other way people are getting substrate is pellets and that’s, you know, bags.
Douglas (08:42)
It’s awesome. Let me see y’all.
What it? the meaning, 10 mile mushroom. Where did you come up with that?
Kyle Beaver (08:50)
Yeah, so Ten Mile Mushrooms was actually a creek that ran through the initial farm’s property. was 10 Mile Run is what it was called. Yeah, just a little namesake from where the farm originated.
Douglas (09:02)
Awesome.
You know how to Pennsylvania?
Kyle Beaver (09:05)
Yeah, we’re out of Pennsylvania. Pretty much North Central, of more in the middle though of the state.
Douglas (09:13)
So what advice would you have for someone who’s looking to get into farming?
Kyle Beaver (09:16)
Just start. That’s my
Douglas (09:17)
Just…
Kyle Beaver (09:18)
best advice. Just get going.
Do some farmers markets, try to produce some product and just get going. You can take out an FSA microloan very quickly into the process. Up to $50,000, they’re low interest, way better interest than what you would get from a bank or a credit card company. just need to start. You need to start, be smart and, you know, like I said, grow high yielding crops that bring in a little bit more cash than
commodity crops.
Douglas (09:52)
Yeah, I think it’s one of the most important things that people can do right now is begin to take over the food production like collectively and offer these higher quality, you know, products and produce without all the chemicals and, you know, over process. We need to kind of cut out all the middlemen and develop these markets is my opinion. I kind of see that’s happening as a natural response to the
The way things have been with mono agriculture system that has polluted the environment, the people and everything. It’s time that we, it’s definitely time that people take the reins and you’re giving X like, I’ve never heard of these things and I’ve been looking into this a long time and you’re just making it super simple. That’s awesome.
Kyle Beaver (10:38)
Well, yeah, there’s so much information on the internet. I we’ve, and that’s how I learned literally like Google search bar, you know? and it took years and years of losing money and messing around and messing up. But yeah, I think you’re absolutely right. Like it’s, this is all happening because people are sick. People are realizing they’re being poisoned and like there’s, there’s a, another way to do it, you know? And I saw a funny video the other day where the guy was, you know, like
Mushrooms like I said at market would go from anywhere from 16 to 24 dollars a pound Well, they were walking through the grocery store like showing like Reese’s cups and things and how much they actually cost a pound And it’s the same exact amount, you know, and this is this is a from the farmer product that is USDA certified organic, you know, it’s well cared for and taken care of and People just scoff at it, you know
Thank
Douglas (11:32)
But not only is it the same cost per pound, it’s much higher quality ingredients. I was just, I just saw a video on the Reese’s the other day. I guess they’re adding peanut butter and chocolate back to it because they took it out. Like they had developed it without that at all. It’s like, what? What does even what?
Kyle Beaver (11:46)
That is insane to even
hear. Yeah, yeah, yeah. I heard somebody say the other day, like, yeah, Kraft singles, they can’t even call them cheese, you know, because they’re just not, they’re not even close to cheese. And I was just like, it’s crazy when you think about it.
Douglas (12:02)
Right. Yeah, it’s gotten so bad and so out of hand because people didn’t pay attention or care. Convenience became the number one thing for people for a long time, many years and decades. And now it’s coming to like this head where it’s like, clearly it’s not sustainable. People are getting, you know, this is not the way to be. A shift is required and it’s happening. mean, you’re a prime example of that for sure. But there’s many others as well. They’re doing exactly what you’re doing and really revolutionizing the industry.
Kyle Beaver (12:29)
Yeah, there’s lots of cool stuff out there. You know, there’s people outfitting shipping containers to mushroom grow rooms and not just mushrooms, but other kinds of hydroponics and stuff like that. It’s just really cool, you know, people get really innovative when the time calls for it.
Douglas (12:46)
Yeah, as far as mushroom growing goes, you’re right on with the space and like you can do limited space, you can do it indoors. With the hydroponics, all those systems are insanely expensive, but with the
mushrooms, you get
Kyle Beaver (12:58)
It’s true.
Douglas (12:59)
a block and you, I guess you have to add the temperature to certain, you have to have it heated to some extent.
Kyle Beaver (13:04)
Yeah, I mean you need you need some slight parameters that you need to at least try to keep in check You know, we have a lot of Amish clientele who
don’t have air conditioners in their grow rooms and they still do fine. They still take to market and sell. You know, you may not get the perfect flush every single time if your parameters are a little off, but you can still grow, especially oyster mushrooms in a wide range of temperatures. So yeah, it’s an easy beginner type thing. And what’s cool about the industry is it’s split up into these companies who are doing different parts of the
process. So it’s not like, you know, and that’s why we’re able to do the substrate thing. We’re not in a place really to sell fresh mushrooms, but we all of our clients are in the inner city. They would rather focus on the markets and doing the sales. And it’s like a great symbiotic relationship that really pans out. So you don’t have to do all the work. You don’t have to learn how to be like a lab rat mycologist in order to have a successful mushroom farm.
And that’s what we’re trying to purvey to people, but it seems like everybody in the industry wants to do it all and be a hot shot. And it’s like, man, it’s so much easier if we share the load, you know, and,
Douglas (14:19)
Absolutely, you know.
Kyle Beaver (14:21)
you know, I mean, with the cost of labor and finding good help and.
and all of that stuff. mean, it’s just, it makes sense just to help each other out. And, you know, we buy fresh mushrooms from our clients and they buy blocks from us and it’s just a cool cycle.
Douglas (14:37)
Yeah.
When
you first started, you weren’t considering growing a sub. That wasn’t your primary thing. Wasn’t to sell a substrate, I wouldn’t think. You had started with some, where did you begin? Like what was your initial focus?
Kyle Beaver (14:50)
local
Yeah, local farmers markets were the initial focus selling fresh mushrooms to restaurants and farmers markets. And that was great. I mean, that was the basis of our business. Even out here where the markets aren’t super big, it still sustained me. It was still a you know, a great gig, but I had a little bit more higher ambitions than just to continue to do that. You know, the farmers markets can be a grind. That’s why it’s like after a couple of years, you want to
You want to innovate you want to do something different? You know food hubs and CSAs right now are like I think the best thing we can do as a community for each other really
just supporting small scale farms, getting fresh organic food into people’s hands like that. At the organization of that, I just applaud anybody who’s really doing it. And I would love to get one up and running here eventually within the next year or two, but we just haven’t found the right formula with the busyness of
the substrate.
Douglas (15:49)
Yeah, absolutely. Have you ever tried like the have you ever tried the mushroom logs?
Kyle Beaver (15:54)
Like the straight logs like like from the actual Yeah, absolutely
Douglas (15:55)
Yeah, it’s the only time I’ve ever done it. You drill holes in the logs and then you pass those in.
Kyle Beaver (16:00)
absolutely. Yeah, we sell plugs and things like that. It’s not our main focus, but it works. They work great. I mean, it’s a It’s a surefire way to get mushrooms. It’s just like
Douglas (16:09)
Yeah.
Kyle Beaver (16:10)
you’re working with need your nerve. You’re working with nature that way, you know
Douglas (16:13)
It takes way longer. Yeah, you’re not. It’s not. You’re not getting
Kyle Beaver (16:16)
Yeah.
Douglas (16:17)
washes all the time. It can take like the Reishi and Shiitake. They all took like two years. And then average. Yeah,
Kyle Beaver (16:25)
Yeah. Yeah.
Douglas (16:26)
you can soak them like it’s a whole process. So like my friend has like 100 something logs of Shiitake. We have like we soak them when we want the flush. But it’s it’s very labor intensive.
Kyle Beaver (16:38)
I know, I know, one of our clients does that. He has a creek bed, just stacks and stacks of them, and they do like a stack each week. They throw them in the creek bed. I’m like, man, that’s so much work.
Douglas (16:49)
Yeah, it’s fun.
It was fun. Like I’ve only done it a couple of times, but I couldn’t do it all the time. He’s like, yeah, you want like,
Kyle Beaver (16:55)
Yeah, I know.
Douglas (16:56)
like I have an open invitation to go and make those happen whenever I want. But it’s like, it’s a lot of work. It’s fun. When it’s summertime
Kyle Beaver (17:03)
Yeah, yeah.
Douglas (17:05)
and you can dip and, know, let the log soak for a moment. It’s pretty cool.
Kyle Beaver (17:10)
Yeah,
definitely. Yeah. And they’re the, the long grown mushrooms are supposed to be so much more nutritious than indoor grown, which is so interesting.
Douglas (17:20)
Well especially when it
comes to like the medicinal ones like reishi and stuff. Can you grow reishi in the blocks?
Kyle Beaver (17:25)
Yeah, we do. We do. it’s, they’re really wild looking because they’re, a lot of times we grow them in vitro without air. So they’ll be in this like specialty micro, micro bag and they just grow long, long antlers. They don’t grow big conks like you see outdoors.
Douglas (17:42)
Kind of like cordyceps, like they become like that.
Kyle Beaver (17:45)
Yeah,
they’re like all just straight up.
Douglas (17:48)
Huh. That’s interesting. You said you mentioned one mushroom before I’d never heard of.
You said you sell shiitakes or what? Like, said it a moment ago. Yeah, definitely. What the heck is that?
Kyle Beaver (17:59)
chest, chestnuts?
chestnuts, foliota adiposa. It’s like a, it’s a capped mushroom. So, you know, your typical stem and cap, it’s not a shelf mushroom, but they’re really interesting. We have lots of pictures of them on our Instagram, because they’re just so, they’re so cool looking. They look like little pretzel tops.
They’re like a reddish brown mushroom with these little specks on the top. Little hairy specks. They’re really interesting looking, but they’re delicious mushroom. They have a got more firm stem and you can peel these stems apart and make like a beautiful like barbecue chicken out of them. You know, a mock barbecue chicken.
Douglas (18:40)
The one I had was the Hand of the Woods. It’s like a…
Kyle Beaver (18:45)
That’s
like the meatiest mushroom that I, in my opinion, that’s the closest to meat that you’ll get other than being real meat, in my opinion. Yeah, so good, yeah.
Douglas (18:53)
it’s so good. They’re so amazing. Like it’s such a strange.
Like the fact that a mushroom makes that texture is just like beyond.
Kyle Beaver (19:02)
I know it’s wild and we do grow those. Those are a tough grow for a lot of people. A lot of growers get into cultivating and right away they want to grow mitaki and it’s like they’re just a little bit more advanced as far as they take a couple more steps to have them form properly and they require more strict environmental requirements. So a lot of people would want to jump right in but it’s a surefire like you’re probably going to not be
able to grow them first thing.
thing.
Douglas (19:31)
So what’s the easiest mushroom to grow would be the oyster?
Kyle Beaver (19:34)
Yeah, probably the oysters, probably either a pearl oyster or a blue oyster. Lion’s mane is also relatively easy to grow as well.
Douglas (19:42)
Yeah, Lion’s Mane’s hyper medicinal, the stuff on that is like… That’s amazing stuff, the Lion’s Mane. You do tinctures at all, or you don’t bother with all that?
Kyle Beaver (19:52)
No, we do do tinctures. We’re just, it’s not our main focus, but we sell tinctures and dried mushrooms as well. And, you know, I’d love to get into some other mushroom products. We’re working with a friend right now who does, they do like a hibiscus ginger seltzer. And it’s called Mycopop. It’s really delicious. That has cordyceps and lion’s mane in it. I’m talking with another guy who’s doing like lion’s mane. Essentially it’s just water.
Tastes like water. It’s just infused with the lion’s mane. Really interesting processes.
I think like that’s where this industry could really go big and products like that. The whole tincture, everybody gets into selling tinctures once they get into growing mushrooms. It’s
Douglas (20:33)
I don’t, yeah. Yeah.
Kyle Beaver (20:35)
like, it’s like the evolution path. And I’ve not seen one person really be successful going from, you know, a fresh mushroom farmer to doing tinctures. cause people truly don’t like the alcohol that much, you
It’s a hard thing to get people to continuously take or use. Although you do feel the benefits from it, you know how supplements are, it’s like, you know, come and go. So yeah, I think like actually infused into drinks that people are gonna drink every day is where it’s at, you know? I mean, you’ve seen Rye’s and all of these other mushroom coffee brands or whatever, they’re huge.
Douglas (21:12)
Yeah,
yeah, that came out like all those brands sort of like like eight years ago or seven or eight years ago.
Kyle Beaver (21:18)
Yeah, yeah, now they’re billion dollar companies.
Douglas (21:21)
So I have to do this every episode. I’m required by my sponsor, which is my own company. Operation American Grit. You ever heard of Fovec Acid?
Kyle Beaver (21:30)
I have, I have.
Douglas (21:30)
Or still legit?
Kyle Beaver (21:31)
Yes, I love Shilaji. I take Shilaji every day.
Douglas (21:34)
Do you know what your brand is? What’s the brand?
Kyle Beaver (21:37)
I’ve gotten a couple different ones. This one is actually a Rocky Mountain Shilaji that I’ve been taking. Yeah, it’s just from this one couple who’s has this ground in the Rockies that supposedly it’s making Colorado Rocky Mountain Shilaji.
Yeah, it’s very interesting. You’ll have to track something, track that down. But it’s delicious. It’s really good. It’s definitely cleaner than some of the Himalayan stuff that I’ve had. So I’d be interested to try yours.
Douglas (22:04)
Well,
biggest thing with the, well, the reason I started mine is because on TikTok they had better all Shillajit and they’re flooding the market with these Shillajit bottles. They were selling it for way too cheap and it was way too much. And if you look at how Shillajit is harvested, mean, like it’s labor intensive. we saw that
Kyle Beaver (22:19)
Yeah, yeah.
Douglas (22:20)
these people were claiming that their Shillajit had 75 % fulvic acid, which I knew was a lie because like the strongest source is the one that I offer in the world. Okay. It’s 30, it’s 35%.
It’s sourced from America. It’s not shillage it in the fact like it’s not the tar that oozes out the mountain This is a different type of deposit.
Kyle Beaver (22:38)
Okay.
Douglas (22:39)
That’s extracted from clay It’s the same thing and but it’s the strongest full its operation American great. I come I’ll send me some you can try it Well, I’m looking at it threw me for a
Kyle Beaver (22:47)
Interesting. Dude, I would love to.
Douglas (22:51)
loop with that Colorado one man I’ve looked all over America for like shillage at sources and like I’ve never heard of that
Kyle Beaver (22:58)
Yeah, I’ll, I think I, I don’t think I threw out the thing. I will send it to you. I’ll shoot you an email with it.
Douglas (23:05)
Okay, awesome. Yeah, I’ll send you some my fulvic acid if you want.
Kyle Beaver (23:08)
Yeah. my God.
I would love to try it. Definitely.
Douglas (23:12)
Minds the best
well, it’s well the Colorado the fact that they’re hand harvesting in Colorado. That’s like a total niche thing That’s awesome. That’s because Shillage it has like a different
Kyle Beaver (23:21)
Yeah.
Douglas (23:21)
It has a different compound that the fulvic acid doesn’t have and it can also have like more like silver and gold Like micronutrients, which mine doesn’t have but the fulvic acid content is higher
Kyle Beaver (23:31)
Okay? And that’s what I’ve heard, that a lot of… I’ve heard a lot
of them are high and heavy metals. Is that true?
Douglas (23:40)
They can be. Yeah, you have to have it tested. not that
Kyle Beaver (23:43)
Yeah.
Douglas (23:44)
this one does not contain that. That’s why another thing like when they’re shipping this stuff over, like they’re saying it’s tested for heavy metals and they’re saying it’s 75 percent fulvic acid. So we did like a separate study, like a lab test with the protocol.
Kyle Beaver (23:59)
75 %
Douglas (24:01)
It was six percent.
Kyle Beaver (24:04)
my gosh. That’s so bad. Like, and that’s the problem.
Douglas (24:06)
The biggest…
Kyle Beaver (24:07)
that’s what I was just saying, like that those companies that started in the mushroom industry, like Ryze and them, their marketing is bullshit too. Like they’re straight up just lying to people, you know? Now they’re on this whole thing.
It’ll, you’ll lose your gut. Like it’ll stop bloating and do everything for you. Like it’s like, dude, it’s going too far. Come on. Like you, this shit is not even medicinal to begin with.
Douglas (24:33)
my god.
Well, it was great having you on. I like to keep these under 30 minutes. We’re about to hit that mark. Kyle
Kyle Beaver (24:39)
Yeah, no doubt.
Douglas (24:40)
Beaver of 10 Mile Mushrooms, 10milemushrooms.com and at 10 Mile Mushrooms on TikTok. And you also have, it’s at FarmLaunch.
Kyle Beaver (24:48)
Yeah, at Farm Launch on Instagram, Farm Launch on Facebook, yeah, check us out.
Douglas (24:53)
Awesome.
And you have any final remarks for anyone looking to get into farming or anything else you want to get out there?
Kyle Beaver (25:03)
The biggest thing is contact your local FSA office, your USDA. You have to understand these are government workers. You have to tell them what you want and need and you gotta stick to it because they’re not there to save your ass, but there’s opportunity there if you can work with them and find somebody who’s willing to, you know, deal with you and take care of your business. So they’re there to help. You just gotta get your foot in the door.
Douglas (25:28)
Thank you for joining me today, Kyle. This has been the Healing Law Podcast. You all take care now. Thanks for listening.
Kyle Beaver (25:34)
Thanks, Douglas.