About this episode
Sponsors Discount Mylar Bags: DiscountMylarBags.com Agorist Tax Advice: AgoristTaxAdvice.com/lftn Episode Links Farm-to-Table Dinner – Nov 15 LivingFreeinTennessee.com/product/farm-to-table North Spore Martha Tent (Affiliate): northspore.sjv.io/N9qEe2 LFTN Christmas Stocking Exchange: Sign Up Here Holler Roast Coffee: HollerRoast.com Summary Sometimes the best thing you can do—whether it's growing food or running a business—is stop forcing it. This week I share what mushrooms taught me about systems, patience, and letting things grow on their own. In this episode: Why I started cultivating mushrooms and how it ties to the Holler Roast coffee-grounds waste stream Early failures with DIY bins and Tennessee humidity The easy automated setup that finally worked First-round lessons (including a moldy pink oyster experiment) Cooking payoff: duck-fat blue oysters worth the wait And the big picture—how the "don't force it" mindset applies to business and life You don't make mushrooms grow, you make it easy for them to show up. Same goes for your business. The Takeaway Mushrooms—and systems—thrive when you build the right environment and step back. Stop forcing it, build your setup, and let the good stuff show up. Make it a great week! GUYS! Don't forget about the cookbook, Cook With What You Have by Nicole Sauce and Mama Sauce.
