Hartney farm grows Gourmet mushrooms

Hey there, time traveller!
This article was published 17/06/2024 (573 days ago), so information in it may no longer be current.

HARTNEY –Mushroom Manna Species, a new agricultural venture, is sprouting with ambition and purpose here.

Owner Georgia Leslie said she plans to revolutionize how people think about mushrooms. Located at 503 Joslyn Street, she said, the business is not just another farm; it manifests her dream to produce nutritious and environmentally friendly mushrooms.

Leslie’s journey to Hartney began in September 2023, marking a significant shift from her previous life in British Columbia.

“The cost of living in B.C. became high,” she told the Sun. “I was paying $1,200 for a basement suite, which jumped to $3,500 after the pandemic. Moving to Hartney, where a house cost a bit more than my B.C. rent but offered much more space and potential, seemed like the right choice.”

Originally from Barbados, Leslie has lived in Canada for 47 years. Her parents moved to Montreal in the 60s, and she has lived across the country. Despite having a wealth of qualifications, including roles as an environmental scientist and a rehabilitation therapist, finding work in a small town like Hartney proved challenging.

When she first came to Hartney, she said, a job was lined up, but the employer never called back.

“I faced a similar issue with another job because my email was blocked due to the relocation. By the time I sorted it out, the position was filled,” she said.

Faced with limited employment opportunities, Leslie decided to draw on her extensive experience working at mushroom farms and an industrial compost facility in Abbotsford, B.C.

The plan, she said, was to produce mushrooms that are not only healthy for people but also beneficial for the environment.

“Traditional white button mushrooms don’t offer much nutrition, but the mushrooms I grow are rich in protein and other nutrients because of how I cultivate them using wheat bran, alfalfa and other nutritious substrates,” Leslie explained.

Starting a farm from scratch is no easy feat, and Leslie has faced her share of obstacles. “Initially, I joined the Manitoba government’s self-employment program, which dictated the timeline for opening my business. I started cleaning the building in October, which marked the start of Phase 1. I began selling mushrooms in April this year after proving I could grow them successfully,” she added.

One significant hurdle was the issue with a water line that wasn’t disclosed when she bought the property. “I had to spend $10,000 to get a separate water supply installed. This and other unexpected costs have strained my finances, but I’ve managed to keep going.”

Leslie has relied heavily on her savings to fund her venture.

“I’ve used my savings, including cashing in my RRSP. I was confident I could find a job here, but starting my own business seemed like a better use of my resources and time.”

She said the local community has been incredibly supportive despite these strains, adding they have been great.

“I have a few regular customers and interest from nearby markets,” she said. “I receive calls from various markets expressing interest in my mushrooms. It’s only been a few months, so I’m hopeful the business will grow.”

Looking ahead, Leslie has big plans for Mushroom Manna Species.

“I aim to expand my business and possibly collaborate with farmers in Barbados to teach them mushroom farming techniques. I also plan to start dehydrating mushrooms for export, which could help improve food security in the Caribbean,” she said.

Leslie’s participation in the Go Fourth Institute and entrepreneur training courses at PARO company has influenced her approach to managing and scaling her business, adding the courses helped her focus on identifying her ideal customer and help tailor marketing to their specific needs.

Transitioning from a science background to becoming a niche gourmet mushroom farmer has presented unique challenges and rewards for Leslie.

“The biggest challenge was becoming a business manager. The learning curve was steep, and the language of the industry absolutely overwhelmed me,” she said. “My abstract scientific brain needed a formula that worked across the board. The projection charts and business terms were initially baffling.”

Leslie plans to differentiate her pickled mushrooms with a Barbadian flavour from other pickled products on the market.

“The spice choice makes the difference, but more importantly, the taste testers are chosen from among my ideal customers. I’m still doing research and development and haven’t marketed them yet.”

To ensure the sustainability and growth of her farm, Leslie has found wholesale links that are 70 per cent less expensive than in the early stages.

“I’ve established my price close to what the market would bear, given that I still want everyone to be able to afford my mushrooms because they are healthy. I’m also taking my product international, where nouveau markets are now curious about gourmet mushrooms.”

» aodutola@brandonsun.com

» X: @AbiolaOdutola