The couple returned to Whistler in 2014, staying only briefly. After Galus’ visa ran out in 2011, they headed to Australia, where they could finally learn English - as it turned out, Whistler was filled with Francophones.
“We’re definitely in the shroom boom,” said Arseneault.Īrseneault and Galus met in Montreal’s restaurant industry before venturing to Whistler, B.C., in 2008.
Black poplar is a little bit more nutty flavour. Chestnut mushrooms have cute caps and are really crunchy. You can pull it as pork or you can make crab cakes or cook it like a steak. “The lion’s mane mushroom looks like your brain and tastes a bit like lobster or shrimp. On average, they grow around 20 varieties of mushrooms, adding seasonal varieties depending on the climate the mushrooms like. So they added another container to the farm and built a kitchen, allowing them to process their mushrooms.Īlong with being a food producer in the north, Arseneault said that vegetarians and vegans are growing in number, and mushrooms are becoming the centre of a plate, instead of a side. “One of the things we thought about when building our farm is that mushrooms are a crop that can go bad quickly, so we thought, ‘what can we do not to put our products in the garbage?’”
The couple built a container farm on their property, allowing them to do everything from scratch - whether inoculating mushrooms or selling mycelium liquid cultures to other mushroom growers. And we were already growing for our own personal consumption, so we decided, well, let’s get going,” Arseneault told Black Press Media. “No trucks or food trucks were coming up north … We realized that if something really big happened, we don’t have many up north. So what makes one suddenly want to start growing mushrooms?įrench Canadian sommelier Marie-Eve Arseneault and French chef Alexis Galus began growing lion’s mane mushrooms in Smithers, B.C., for their own culinary and medicinal purposes however, in 2020, a landslide closed the only road leading up to Smithers.
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