Grown, sonicated and crafted in Los AngelesFree shipping over $50Now sweetening Cloud Nine with Rainier cherries from San Joaquin CountySubscribe: ten percent off, free shipping and a welcome kit
Ultrasound opening the cell wall of a whole fruiting body, in cold water. Nothing in the vessel is ever heated.
A mushroom keeps its best compounds behind chitin, a wall as tough as an insect's shell. Most of the industry breaks it with hours at the boil, which takes the good out along with the wall.
We use ultrasound instead, in cold water. Pressure waves open the cell and the beta-glucans, triterpenes and erinacines come out with their structure intact: a ten-to-one dual extract, no heat, no solvents.
Our approach is rooted in the culinary habit of seasonality: one variety, one grower, one county, picked when it is ready and not before. We source the way a good kitchen does, by asking growers what is extraordinary this week.
There is no cane sugar in a Humdrum gummy, no fruit concentrate from the middle of nowhere, and no flavoring or coloring of any kind, natural or artificial. The sweetness is organic California fruit and a little allulose, which is why a pouch of Flow State is a small preserved record of a Santa Barbara June.
Eight of our nine mushrooms are grown on our own farm in Los Angeles, from spore to fruiting body, in rooms we keep cool and quiet. They go into the extractor the day they are picked, whole, never dried and shipped from somewhere else.
The ninth, chaga, does not grow on a farm. Ours is wild-harvested in the Green Mountains of Vermont.* A share of every order goes to food education and sustainability work here in Los Angeles.
