2021 Mushroom Festival & Visitors Guide

36th Annual

Mushroom Festival and Visitors Guide September 11 & 12, 2021

Complimentary Copy

Kennett Square, PA - The Mushroom Capital of the World A Chester County Press Publication

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Celebrating Celebrating 51 51 years! years!

Hey Kennett!

We made it.

This is our 51st year in business in Kennett Square.

As I always say, “It isn’t just about cars, trucks, engines and their challenges, it’s all about my customers in need and my ability to help them and their families”. Being able to serve you, meet you and be part of your life as you are mine, is why I do what I do. I don't claim to be the best or the smartest but I do promise to be honest, caring, fair and provide a solution even if I need help. I believe we should all do what we can to help those in our community so I started the Holiday Food Blitz in 2008, which benefits the Kennett Area Community Service. Then the Lucky Dog Food Blitz in 2010 in the honor of my beloved “Lucky Dog” to benefit local pets and Faithful Friends. I also work with the Kennett Senior Center and volunteer with the Mushroom Festival and it's car show.

I want to take this opportunity to thank ALL of my friends for their generous help through the years. Without them and their support Blitz would not be what it is today, nor would it have been as meaningful a journey.

I invite everyone to stop in, if only for a meet and greet!

Many have driven by for years and wondered what we are about. It really is all about you, as our motto says....

“We are Just Here to Help!”

STOP IN! My best to all in Kennett.

Love ya, Bob Blittersdorf

AUTOMOTIVE

Blitz Automotive GO SOUL!

“We Are Just Here to Help!”

Congratulations to

Home of the Holiday Food Blitz.

Accepting Donations for the Kennett Community Service During Business Hours.

Arena Bowl Championships!

Philadelphia Soul’s

( 610 ) 444-3830 • ( 610 ) 444-3777 465 E State Street, Kennett Square, PA 19348 Across from the Kennett YMCA convenient to Genesis offices on State St & S Broad St. Also to Exelon on E Baltimore Pike always a pleasure to provide shuttle service.

4 CHESTER COUNTY PRESS - MUSHROOM GUIDE WEDNESDAY, AUGUST 25, 2021

36th Annual

2021

Mushroom Festival & Visitors Guide

6 Introduction to the 36th Annual Mushroom Festival 14 Kathi Lafferty retires 20 Schedule of Events 22 In the spotlight: To-Jo Mushrooms 36 Greenwood Mushrooms 44 Meet the Mushrooms 52 Economics of the Mushroom Industry 56 A brief history of Mushroom in Kennett Square 60 36 Interesting Facts About Mushrooms 62 Mushrooms by Flavor 64 Did you know?

66 Mushroom Recipes 70 Festival Photos 76 Visitors Guide 91 Mushroom Festival Sponsors

6 CHESTER COUNTY PRESS - MUSHROOM GUIDE WEDNESDAY, AUGUST 25, 2021

While COVID-19 may have stopped the 2020 Mushroom Festival, it did not stop the determination of a committee whose dedication and perseverance is bringing the annual event back this September 11 and 12. Like this year’s theme says, it’s a festival that is truly rooted in the community

The spectacular and timely return of a Kennett Square tradition

By Richard L. Gaw Staff Writer For the regular visitor to the annual Mushroom Festival in Kennett Square, he or she does not tip-toe quietly through the several-block celebration of and tribute to what remains the town’s financial, historical and essential lifeblood.

Rather, it has become more of a once-a-year ravenous leap into the fray in search of tastes and sensations, sights and sounds and everything from the usual and the unusual. It is being witness to the gluttony of an eating contest and to the introduction of rare fungi. It has become the shoulder-to-shoulder block party for more than 100,000 once-ayear neighbors from as near as Kennett Square Borough to as far away as other continents, gathered all en masse throughout the expanse of a few precious blocks.

At its most brilliant, the Mushroom Festival has served as a continuum of ritual, seen in the arrival of visitors who were tugged along by their parents to the first festival in 1986 and now find themselves the parents and grandparents of new generations who will someday pass along the time-honored tradition to their children.

The 36th Annual Mushroom Festival will take place on Sept. 11 and 12 this year, and while this year’s event will form the latest chapter in a long history, that history -- thought to be unbroken and impenetrable -- was cracked in two last year when COVID-19 ravaged its way through southern Chester County in 2020, its impact was immediate and devastating. It crowded hospital rooms, shuttered schools and burned its way through small businesses, many of which survived Continued on Page 8

WEDNESDAY, AUGUST 25, 2021 MUSHROOM GUIDE - CHESTER COUNTY PRESS 7

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The 36th Annual Mushroom Festival Continued from Page 6

through federal and state grants or closed altogether. It also took enormous financial chunks out of the local mushroom economy, sending a billion-dollar industry into a year-long hardship of lost wages, a drop in its workforce and decreased sales.

It also led to the cancellation of the 2020 Mushroom Festival, and the loss of more than $100,000 that the Mushroom Festival Committee funnels in annual grants to dozens of local non-profit agencies in southern Chester County – a community-wide impact that has now topped the $1.1 million mark in contributions.

“The decision to cancel the festival was very difficult for every member of the Mushroom Festival Committee, but unfortunately we had to make that decision,” said Committee President Gina Puoci, who is her first year in the role after serving as secretary for several years. “Consequently, we were not able to give grants to the many organizations and neighbors that we normally do.”

Throughout the dark year of 2020, however, the Mushroom Festival Committee never lost sight of the eyes-on-the-prize mission of the festival. Slowly, as COVID-19 restrictions began to loosen and the rate of vaccinations greatly lessened the severity of the pandemic on the general population, the Committee shared the good news in April that the event – albeit a more scaled down one -- would return in 2021.

Continued on Page 11

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COMMUNITY FAIR October 1, 2, & 3, 2021 101 West Street Rd, Kennett Square, PA

Embracing all of Southern Chester County

Friday - 6:00 – 9:00pm, Saturday - 4:30 – 9:00pm

Beer & Wine Garden

2nd Annual Car & Truck Show Walk

Haunted Tent & Escape Room

with Antique, Classic Custom, Ratrod, Restomod vehicles Saturday 11:00am – 5:00pm

Friday & Saturday - 6:30 – 9:00pm Lower Scare Factor both evenings – 5:00 – 6:00pm

Food Trucks Throughout the Fair

Late ambitions Performing on the Main Stage Saturday 6:30 - 9:00pm

See STEM and Lego Robotics demonstration in the Tech Tent on Saturday and Sunday. Times to be posted.

Local musical entertainment, kids activities, Craft Booths and much more!

For more info go to www.ucfair.org to see all activities, entertainment & times $5.00 parking fee / per PERSON -OR- $10.00 parking fee / per car, per day

WEDNESDAY, AUGUST 25, 2021 MUSHROOM GUIDE - CHESTER COUNTY PRESS 11

The 36th Annual Mushroom Festival Continued from Page 8

To accommodate the continuing safety factors of COVID-19, the 2021 Mushroom Festival will have a new home this September, a smaller imprint and a few added touches. Rather than holding the event along State Street and its feeder streets, the festival will be held at the parking lot of the Genesis HealthCare building on the 600 block of South Broad Street, and instead of the usual 250 vendors on hand, this year’s event will invite about 120.

“When we met as a committee in January, we decided with the pandemic that we would not be able to organize a festival to the size and scope of what we normally have been able to do,” Puoci said. “With permission from Genesis HealthCare, we came up with this option to move the festival from State Street down to the Genesis parking lot on South Broad Street, so that it would allow us to control crowds if we needed to and keep those who attend as safe as possible.”

Although the usual Friday kick-off community parade will be postponed, a ceremony honoring the 20th anniversary of the September 11 attacks on the United States will be held on Saturday morning on South Broad Street.

Continued on Page 12

12 CHESTER COUNTY PRESS - MUSHROOM GUIDE WEDNESDAY, AUGUST 25, 2021

The 36th Annual Mushroom Festival Continued from Page 11

The final schedule for this year’s festival is currently being finalized, and not only will information constantly be updated in the festival’s revamped website (www. mushroomfestival.org), it will also become available on easy-to-install phone application for visitors to access right from the palms of their hands.

“The app will become the place to go for parking locations, event information, dates and times, and a list of vendors,” said Gale Ferranto of Buona Foods, who replaced log-time Executive Director Kathi Lafferty this year.

“We’re all mobile now, and as we continue to develop this app, we’re hoping it will give people the opportunity to purchase their tickets as well as merchandise, virtually.”

For Ferranto, the tendrils that link her to the Mushroom Festival extend to her own family. Her mother Rosemarie “RoRo” L. Ranalli Ferranto not only began the family business in 1972, she was also one of the founding voices of the Mushroom Festival. While Ferranto said that taking on her new role was in many ways a tribute to her mother, it is also to honor the work of her predecessor.

“Kathi has given her heart and soul to this festival, in that order,” Ferranto said of Lafferty. “She was able to bridge the mushroom industry with the community and the Kennett Square merchants, and create that collective voice between all entities. I truly believe that Kennett Square became the Mushroom Capital of the World because of the Mushroom Festival, and it’s because of the work of Kathi and so many others.”

The theme of this year’s Mushroom Festival will be “Rooted in the Community,” which Ferranto said is reflective of the mushroom industry’s importance as a connective link

WEDNESDAY, AUGUST 25, 2021 MUSHROOM GUIDE - CHESTER COUNTY PRESS 13

to the businesses and residents of southern Chester County.

“We felt strongly about coming up with a theme, and during each discussion, we kept coming back to the word ‘Community,’” she said. “We settled on the theme of “Rooted in the Community” because it truly speaks to how rooted this industry is in this community. We began to picture the community and the roots of the industry flowing all through it.

“We are beginning to see our way through this pandemic now, but we as an industry and as a community are using these roots to climb back up from where we were. This festival may be smaller this year, but it will still allow us to continue the conversation about an industry that has given so much – conversations about health and sustainability and research.”

Puoci said that the return of the Mushroom Festival this September will represent the triumph of an industry and its people to overcome the unfortunate circumstances of a terrible year and emerge on the other side, renewed and determined.

“I have lived here all of my life, and being able to see the people of the mushroom growing industry – and I’m proud to know many of them -- participate with their generations of families will be a celebration for them, and for our community.”

To learn more about the 2021 Mushroom Festival, visit www.mushroomfestival.org. Throughout the summer, the website will continue to provide up-to-date listings of all events as well as complete information about the festival phone app and how to secure it to your mobile phone.

To contact Staff Writer Richard L. Gaw, email rgaw@chestercounty.com.

14 CHESTER COUNTY PRESS - MUSHROOM GUIDE WEDNESDAY, AUGUST 25, 2021

Courtesy photo

Kathi Lafferty is retiring after serving as the Mushroom Festival coordinator for 20 years. She helped transform the festival into one of the top events in Pennsylvania.

WEDNESDAY, AUGUST 25, 2021 MUSHROOM GUIDE - CHESTER COUNTY PRESS 15

Kathi Lafferty retires as Mushroom Festival coordinator After 20 years of volunteer service, Kathi Lafferty has retired as the Mushroom Festival coordinator. Her leadership over the years created a bond of trust between the board, the mushroom industry, and the Borough of Kennett Square. The community saw the Festival grow from a one-day, one-block local celebration to a nationally recognized event that attracted upwards of 100,000 visitors to Kennett Square. With the help of many dedicated volunteers, the Festival grew into one of the largest and most prestigious events in Pennsylvania.

Over the last few years Lafferty also created and then planned the annual Midnight in the Square/Mushroom Drop on New Year’s Eve. “I am proud of how the Mushroom Festival has evolved over the last 20 years and the impact it has had in my community,” said Lafferty, reflecting on her tenure as its leader. “Since joining the Mushroom Festival Board for the 16th Annual Mushroom Festival, there are several things I advocated for that have enhanced the Festival.”

Lafferty recalls her first accomplishment was beginning the Mushroom Festival Grant Program. “The Grant Program gave our sponsors a cause to support that would have good outcomes in the community all year,” she said. To date, the Mushroom Festival has awarded well over $1.1 million to local non-profits and supported research on the health benefits of mushroom with such institutions as the City of Hope. “That makes me very proud to have been a part of it,” said Lafferty.

She supported the decision to start charging a modest entrance fee for the Festival. The funds raised from the entrance fees allowed the Continued on Page 16

16 CHESTER COUNTY PRESS - MUSHROOM GUIDE WEDNESDAY, AUGUST 25, 2021

Kathi Lafferty retires Continued from Page 15

Festival to give even more back to the community through the grant program. She arranged for the Festival to partner with the Kennett High School Sports Boosters to staff the entrances. Then each year the Festival makes a sizable donation to the organization. One of the outcomes of this partnership is the stadium lights at the high school.

During Lafferty’s tenure, the Mushroom Festival was featured on Food Network’s All American Food Festivals show.

The Festival was featured as one of America’s Best Food Festivals by Gourmet Live and won second place in the Reader’s Choice/USA Today Travel contest. Travelocity also gave the Mushroom Festival the distinction as one of the top 10 festivals in Pennsylvania. Smithsonian Magazine featured the Mushroom Festival in a story about the most interesting cultural events around the world.

After a suggestion from local PA State Representative, John Lawrence Lafferty, along with a group of dedicated volunteers, made it their mission to feature “The Mushroom Capital of the World” in a New Year’s Eve event. From the raising of funds, to the construction of a 700-pound stainless steel mushroom covered in LED lights, the vision came to life. Each year, the community gathers in the center of town to witness the Mushroom Drop. Neighbors meeting Continued on Page 18

18 CHESTER COUNTY PRESS - MUSHROOM GUIDE WEDNESDAY, AUGUST 25, 2021

Kathi Lafferty retires Continued from Page 16

neighbors, friends meeting friends, the young and old, all there to celebrate the New Year and the famous mushroom.

Lafferty said it was time for her to step down and allow someone else to lead the Festival through the next few decades. Both the mushroom industry and the Borough of Kennett Square are changing, and the Mushroom Festival will need to evolve again to meet those changes. After having to cancel the Festival in 2020 because of the COVID-19 pandemic, the Festival restart is a good time to transition to another Festival Coordinator.

“I loved the Festival,” exclaims Lafferty. “There was just so much energy in Kennett Square. We had the best volunteers who would come out year after year to support us. It has always been just one big, happy family. We were able to give visitors from near and far a great experience and give them a little education about Kennett Square’s mushroom industry. There is so much I will miss about planning the Festival each year, but it is time to move on.”

Located in Kennett Square, the Mushroom Festival is held the weekend after Labor Day. Attendance estimates are about 100,000 visitors over the two-day event. The Mission of The Mushroom Festival, Inc. (a non-profit 501(c)(3) corporation), is to promote the mushroom, educate consumers about the health benefits of mushrooms and to promote tourism in Southern Chester County, all while financially supporting local and regional charities through a grant process.

Congratulations on the

36th Annual Mushroom Festival

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WEDNESDAY, AUGUST 25, 2021 MUSHROOM GUIDE - CHESTER COUNTY PRESS 19

Come Visit Us At

Rockee’s Mushroom Outlet Open 7 days a week Monday - Saturday: 8:00 - 4:00 • Sunday: 9:00 - 3:00

Located on SherRockee Mushroom Farm 170 SherRockee Lane Lincoln University PA 19352

We offer fresh white mushrooms, crimini, portabella, shiitake, oyster mushrooms by the pound or by the box.

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610-869-8048

2021

Mushroom Festival *All events are tentative. check the website: Mushroomfestival.org for up-to-date information

Saturday, Sept. 11 20th Anniversary 9/11 Memorial Service Main Gate, 8:45am

Angelee

Community Stage, 9:00am Philadelphia-born and based, Angelee is a passionate and memorable singer-songwriter.

His clear, strong voice draws you in, and his insightful songwriting compels you to stay. His music makes you think and inevitably feel something powerful. Angelee, who is a veterinarian by day, has received international acclaim

for his hit song “Blue” which was inspired by his yearly travels to Greece.

Mushroom Festival Gates Open Main Gate 9:00am

Mushroom Growers Exhibit

Mushroom Growers’ Tent, 9:00am Did you know mushrooms double in size every 24 hours? That they don’t need sunlight to grow? And a handful of mushrooms have more Potassium than one banana?

Learn about how mushrooms grow— from tiny spores to the yummy fungi that end up on your tables. Here

from Kennett Square mushroom growers about the intricacies of mushroom harvesting, the many sustainable properties of mushroom production (there are a lot!), the nutritional value, and much more!

Amateur Cook-Off Contest

Community Stage, 10:30 am What mushroom dish would you create with ve ingredients or less?

These amateur cooks show us their best in these mushroom-themed dishes.

Talking Mushrooms!

Community Stage, 12:00pm Nutritionist Leslie Bonci highlights the many nutritional benets of mushrooms. This superfood is high in nutrients and low in fat, calories and cholesterol, so there’s plenty to spotlight!

Ms. Maggie Sings

Community Stage, 1:30pm Peggy Gernerd is Miss Maggie, a children’s performer who combines singing, guitar, percussion, poems and stories to entertain and teach children of all ages (adults, too!)

A Kutztown University graduate, Peggy has a B.F.A. in Related Arts (theater, music, movement and literature). She studied children’s theater and street theater with Bill George of Touchstone (formerly People’s Theatre Co.), in Bethlehem, PA. Peggy also studied the Meisner Acting Technique at Gately Poole in NYC, movement with The Actor’s Movement Studio in NYC, and musical theater/ cabaret with Elizabeth Hodes at Herbert Berghof Studio in NYC.

Meat, Meet Mushrooms

Community Stage, 3:00pm Stephanie Surowiec, nalist from the 2020 Bon Appetit Blended Burger Contest, talks about the many ways to blend mushrooms into your diet.

Swing the Cat

Community Stage, 4:30pm Formed in 2013, Swing That Cat has carved out a niche with a seductive sound, and live shows that encourage their audiences to shimmy and shake. Swing That Cat is not simply a throwback band. Drawing their inspiration from a time when one hand of Swing was moving into Jump Blues, Rock and Roll and the other was headed for Bebop Jazz, their original compositions sound fresh and inventive. If you are not up and dancing, you will still nd yourself bopping in your seat.

Essie and The Eggmen Featuring Andrew Lipke

Community Stage, 6:00pm Andrew Lipke is a Philadelphia based, South African born multiinstrumentalist and composer active in many different styles of music. He has performed as a vocalist with several prominent American orchestras (Indianapolis Symphony, North Carolina Symphony, Colorado Music Festival Orchestra) in addition to touring the country with the critically acclaimed Led Zeppelin tribute band Get The Led Out. He has produced dozens of records for local and regional artists and released ve solo albums.

Schedule of Events Sunday, Sept. 12 Three Outside Cats

Community Stage, 9:00am Start the day with an acoustic Americana mix.

Mushroom Festival Gates Open Main Gate, 10:00am

Mushroom Growers Exhibit

Mushroom Growers’ Tent, 10:00am Did you know mushrooms double in size every 24 hours? That they don’t need sunlight to grow? And a handful of mushrooms have more Potassium than one banana?

Learn about how mushrooms grow—from tiny spores to the yummy fungi that end up on your tables. Here from Kennett Square mushroom growers about the intricacies of mushroom harvesting, the many sustainable properties of mushroom production (there are a lot!), the nutritional value, and much more!

Talking Mushrooms

Community Stage, 10:30am Nutritionist Leslie Bonci highlights the many nutritional benets of mushrooms. This superfood is high in nutrients and low in fat, calories and cholesterol, so there’s plenty to spotlight!

Mushroom Eating Contest

Community Stage,1:30pm For the love of (fried) mushrooms, these amateur contestants are in it to win it! Watch as they enjoy fried mushrooms like never before!

The Billy Kelly Show

Community Stage, 3:00pm Bill Kelly is a Grammy-nominated entertainer whose comedy is squeaky clean, and appropriate for people ages 8 to oldest-personin-the-world. Billy describes his stand up as comedy toast with the crust cut off; if the crust was all that

pesky talk about dating, politics, the DMV, money, and the Department of Motor Vehicles so common in today’s stand-up. The toast part?

That is all nutritious jokes about nocturnal animals, microwaves, Ben Franklin and people throwing turtles.

(Relax, the turtles are imaginary.)

Earl Pickens and the Family

Community Stage, 4:30 pm Earl Pickens & Family formed in November 2008 in Pennsylvania’s own Lewisburg as a bluegrass tribute to the famous Irish rock band U2.

22 CHESTER COUNTY PRESS - MUSHROOM GUIDE WEDNESDAY, AUGUST 25, 2021

In the spotlight: To-Jo Mushrooms The To-Jo logo on the front of the office represents the Tony-Joe names of the owners, and the five little mushrooms represent the family members.

By Chris Barber Contributing Writer

All photos by Chris Barber

Tony Summa oversees the mushroom growing at To-Jo Mushrooms.

Joe D’Amico shares company ownership with his brother, Tony. They are a fourthgeneration company.

The growth and diversification of To-Jo Mushrooms reflects in great part the evolution of the Kennett Square area as the Mushroom Capital of the World.

Just as many individual mushroom farms and companies have expanded through the years, industries that support their operations and equipment have flourished as well, contributing to Chester County as the wealthiest county in the state.

At To-Jo Mushrooms, Joe and Tony D’Amico share the ownership of the company. Those are the names by which their father chose to identify the company as ToJo when they were young.

Indeed, the logo of that company featuring five mushrooms dancing above the name “To-Jo” represents the current family

WEDNESDAY, AUGUST 25, 2021 MUSHROOM GUIDE - CHESTER COUNTY PRESS 23

Growing manager Tony Summa examines the spawn run stage of mushrooms in one of the growing doubles.

members – parents Joe and Louise, and children Tony, Joe and Anita.

In a recent interview, Joe spoke about the beginnings of To-Jo, that is now headquartered on Penn Green Road in Toughkenamon.

He said the company started in 1932, when their greatgrandfather Joe D’Amico, a stone mason, came to America from Italy and purchased the quarry along the north side of Baltimore Pike.

Joe said there were mushroom houses on that quarry property, and the great-grandfather decided to grow a crop there for food to eat. He later decided to sell some of the extra mushrooms to support his family.

Great-grandfather Joe was the beneficiary of an industry that was evolving from local Quaker J.B. Swayne’s trips to France, where he allegedly ate and liked mushrooms so much that he later brought some spawn (seeds) back home to Kennett Square for growing. This was in the early 1900s, Joe said.

Historically, great-grandfather Swayne was lucky to have Continued on Page 24

Alfredo, a packing room employee, has been with To-Jo for more than 30 years.

24 CHESTER COUNTY PRESS - MUSHROOM GUIDE WEDNESDAY, AUGUST 25, 2021

To-Jo Mushrooms Continued from Page 23

a welcoming host for that spawn in his hometown, because present there were agricultural and equestrian businesses with hay and manure. That set the stage for Chester County to become a mushroom capital.

As the mushroom industry grew and more people got into the business of selling the mushrooms, it appeared the labor force was predominantly Italian. Those Italian laborers became skilled through the years, beginning their own companies at times and passing on the skills to their offspring.

Those children grew up and started their own companies based on what they had learned from their parents.

As Joe said, “We have a lot of smart people in the business, but it’s not as though you can go to school and learn to grow mushrooms. It’s the family knowledge you grow up with.”

And so it goes, with a multitude of family-run companies going back several generations – many bearing Italian roots.

As these companies have evolved, so have businesses that served them through the years.

Continued on Page 26

Mushrooms come through the slicing machine rapid fire for packing in retail containers.

Vallorani Casing Material, LLC and

Vallorani Mushrooms proud supporters of the

36th Annual

Mushroom Festival!

1042 Newark Road, Toughkenamon, PA 19374

26 CHESTER COUNTY PRESS - MUSHROOM GUIDE WEDNESDAY, AUGUST 25, 2021

To-Jo Mushrooms Continued from Page 24

“Other nearby heating and air conditioning companies and related businesses grew as well,” Joe said.

T-Jo-Mushrooms has now diversified, operating several divisions that include trucking, packing, processing and selling -- as well as growing. The tasks are handled by around 450 employees – 150 of them in the growing divisions.

Growing mushrooms in the dark, barn-like structures called “doubles” is a complex operation that is learned through years of practice. At To-Jo, there is not one but three farms containing nine plants overseen by head grower Tony Summa. The plants are scattered over a 20-square-mile area in West Grove, Kennett and Landenberg, and supervised locally by Summa and assistant growers.

Each day, Summa drives around to check on the process of the crops. In rural southern Chester County the travel initially seemed rather easy, he said. Nowadays, with road closings, bridge repairs and heavy traffic, it is a more difficult task.

Continued on Page 28 Packing room employees sort mushrooms by variety and size as they are placed in containers from the production line.

WEDNESDAY, AUGUST 25, 2021 MUSHROOM GUIDE - CHESTER COUNTY PRESS 27

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28 CHESTER COUNTY PRESS - MUSHROOM GUIDE WEDNESDAY, AUGUST 25, 2021

To-Jo Mushrooms Continued from Page 26

As for the task of creating a crop, mushrooms don’t pop out of the ground like “Jack and the Beanstalk.”

Their growing medium is a compost made of a delicate recipe of manure, straw and other organic materials. That compost is created off-site by another company and must be delivered and spread on layers of beds. That compost must then be heated, sterilized and cooled. It is then spread with the spawn (the seeds), watered and layered with peat moss, where the beginning networks get their start.

In a few weeks they grow to maturity and are picked. The conditions, including humidity and temperature, must be monitored daily.

Summa said he and his growers Continued on Page 30

To-Jo mushrooms are produced in great quantity and require thousands of containers for different packing and distribution options.

Lambert Spawn is proud to support the Mushroom Festival

Founded in 1919, L.F. Spawn Co, is the oldest independent spawn manufacturer in North America. Beginning with Louis Lambert’s dream to make pure culture spawn, this revolutionary discovery forever changed the mushroom industry and laid the course for the next ninety years.

Lambert’s founding principals of staying on the forefront of technology, employing exceptional people, and having a total commitment to do things the right way every time have earned us the reputation as a world-class spawn manufacturer. We can assure you that these will be the principles that guide us into the future.

At Lambert the values of yesterday guide our actions today, and are the integral in the development of our plans for tomorrow.

www.lambertspawn.com • 1507 Valley Road, Coatesville, PA 19320 • 610-384-5031

Kennett Square's Premier Car Wash

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30 CHESTER COUNTY PRESS - MUSHROOM GUIDE WEDNESDAY, AUGUST 25, 2021

To-Jo Mushrooms Continued from Page 28

must assure that the crops arrive on tight schedules so that they are harvested in uniform volume throughout the year. Even the arrival of a doubles’ crop a day or two early or late can result in financial losses.

The challenges of the growers are many: fungus viruses, compost composition variations, weather extremes and flies called phorids can all harm a crop.

Growers face these challenges day in and day out.

Once the mushrooms are picked, they must be packed and processed.

They arrive at the plant in large baskets that are labelled by their origin, time and destination. The Continued on Page 32

In addition to the standard white mushrooms and portobella mushrooms, To-Jo also produces exotic mushrooms.

32 CHESTER COUNTY PRESS - MUSHROOM GUIDE WEDNESDAY, AUGUST 25, 2021

To-Jo Mushrooms Continued from Page 30

packing facility is huge. Piled high and wide while classified by tags and color are thousands of baskets and boxes ready to receive them. From there they are taken on their way for processing and packing before they are sent out for sale.

They are sorted by size and quality. Some of them are sliced in machines that spew them out at machine gun speed. Others move along for packing in small or large boxes, depending on customer demands. Still other are sent off to the processing division where they are cooked into actual foodstuffs for eating like breaded mushrooms.

The atmosphere in the packing division is busy and fast-paced.

All day, employees in motorized carts drive around taking the mushrooms to their respective packing destinations while a team oversees the operation and keeps track of the exact goings-on of every load.

Finally, the challenges of getting the crop out to destinations up and down the East Coast is daunting.

The trucking division is a massive operation in and of itself made even more complex because it works in sync with the rhythms of the growing and packing processes. The challenges include maintaining the trucks, monitoring the timing of departures and arrivals, Continued on Page 34

One of many recognitions of To-Jo community support is displayed on the wall in the office.

6

56

WEDNESDAY, AUGUST 25, 2021 MUSHROOM GUIDE - CHESTER COUNTY PRESS 33

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To-Jo Mushrooms Continued from Page 32

and arranging how the loads are packed in the trucks depending on what order they are unloaded.

To-Jo trucking also works with other mushroom and produce growers who pay them to haul their crops as well. This cooperation with other produce companies is beneficial to the ones that don’t have their own trucking operation, and it provides income for To-Jo as they carry on the service.

Joe D’Amico said he and fellow growers know each other, help each other, and generally offer each other support. His company, he added, offers generous support to activities in the community like the Mushroom Festival, because, “We’re behind them because they have always been behind us.”

Joe characterized mushroom growing as something that requires a personal passion. If you don’t have that, he said, you might as well not do it.

The To-Jo Mushrooms website summed up the company’s view of their place in the family and the community: “When you look at where we came from, and where we are headed, the guiding principles and thoughtful leadership of the company have always been family driven and customer focused. To-Jo carries on this mission today by never being satisfied with the status quo and treating everyone with respect and integrity.”

Mushrooms reach maturity and are ready for harvesting on the beds.

Thousands of boxes are stacked up ready to receive mushrooms for shipping.

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WEDNESDAY, AUGUST 25, 2021 MUSHROOM GUIDE - CHESTER COUNTY PRESS 35

36 CHESTER COUNTY PRESS - MUSHROOM GUIDE WEDNESDAY, AUGUST 25, 2021

Ramping up op Greenwood Mushrooms b

By Chris Barber Contributing Writer

Like a host of other mushroom operations in southern Chester County, Greenwood Mushrooms evolved from a one-man operation more than 60 years ago into a diverse company that produces a lot of mushrooms. At this point in the company’s evolution, it produces 16 million pounds of mushrooms a year.

During the course of the expansion and modernization, Greenwood has added variety to its offerings, as well as shipping throughout the United States with its own truck fleet.

This company in Kennett Township is run by second-generation owners Louis Marson and his wife Patricia, and their three sons, Louis, Chris and Matt.

Matt Marson, who discussed the company’s founding, said his grandfather grew mushrooms and passed that skill onto his son, Louis, Matt’s father. In the 1960s, Louis (the father) rented a couple of mushroom houses—called doubles—and used his acquired skills to grow mushrooms on a small scale for retail.

It was not until the three sons reached their young adulthood in the early-1990s that they ramped up the operations for wholesale and shipping.

At that point, they also changed the name of the company from LMI to Greenwood Mushrooms.

It just seemed right, Matt said, because the boys had all gone to Greenwood Elementary School and they were located in an area where the name “Greenwood” is on roadways and places.

By 2003, the company had doubled its capacity. They now have 56 growing houses—with 448,000 square feet of production space.

Louis and his wife Patricia are in their late 70s now, and they are still on the scene, arriving at work every day at 7 a.m., Matt said. However, the lion’s share of the management is divided into the business end for Matt and the shared growing responsibilities for the younger Louis and Continued on Page 38 A set of new air conditioners ensures that temperatures remain good inside the mushroom houses.

WEDNESDAY, AUGUST 25, 2021 MUSHROOM GUIDE - CHESTER COUNTY PRESS 37

p operations at ms brings new challenges

All photos by Chris Barber

The owners gather at the sign in the front yard. From left are Matt, Louis (the son), Louis (the father) and Chris Marson.

38 CHESTER COUNTY PRESS - MUSHROOM GUIDE WEDNESDAY, AUGUST 25, 2021

Greenwood Mushrooms Continued from Page 36

his brother Chris. Those tasks are carried out by a harvesting, packing, shipping and operations staff of more than 100 employees.

The company now offers the familiar white mushrooms as well as portobellos, criminis and a scattering of exotics like shiitake, maitakes and enokis. They also pack for retail and wholesale from little 4-ounce packages to big 5- and 10-pound tubs. They ship their products throughout the United States, with special orders going as far as the West Coast by special arrangement.

While this expansion reflects effective leadership and

One of many trucks that serves the company for shipping and just moving things around on the farm.

healthy operations, it brings along new adventures and additional challenges. The challenges include hiring workers, the complexities of shipping, keeping the crop safe and responding to the schedule and conditions of raising a fussy crop.

“A million things can go wrong. It is so complex. There’s nothing simple about it,” Matt said.

One of the recently arriving big challenges they face is finding and maintaining a labor force for all the trucking, growing, harvesting and packing work.

Continued on Page 40

Long rows of mushroom houses are a testament to the huge production efforts that Greenwood is involved with.

WEDNESDAY, AUGUST 25, 2021 MUSHROOM GUIDE - CHESTER COUNTY PRESS 39

40 CHESTER COUNTY PRESS - MUSHROOM GUIDE WEDNESDAY, AUGUST 25, 2021

Greenwood Mushrooms Continued from Page 38

Experts in the industry have pointed to several reasons for the labor shortage, some of which are related to the recent COVID-19 pandemic: • Parents needing to stay at home while school buildings and daycares were closed during the pandemic; • Federal economic stimulus packages and extended unemployment benefits; • A younger generation of workers who don’t want to work in this sector, preferring to work in an office or at home; • Without the H-2A labor option, which applies to immigrant workers (but for seasonal laborers only), growers and packers concentrated in this region are competing for local workers, who have a big pool to choose from. Mushroom growing is not formally classified as “seasonal.”

Getting the crop to market is another challenge. Greenwood has a truck fleet that travels nationwide. That includes, however, maintaining the trucks, paying for fuel, hiring and employing drivers, dealing with pop-up traffic problems along the way and working with other local produce farmers who don’t have their own trucking operations.

Matt also has in his responsibilities keeping the

From left, Lou Marson (the son), Chris Marson, and Lou Marson (the father) join for a picture near the mushroom house complex.

company safe on many fronts. He must maintain the safety of conditions for the workers as well as must make sure their procedures keep anyone from getting sick by eating their product. The federal Occupational Safety and Health Agency—OSHA—addresses practices to make sure the workers don’t slip and fall, encounter collapsed ladders or otherwise hurt themselves while at work.

The Pennsylvania Department of Agriculture deals with the safety of the product.

Continued on Page 42

WEDNESDAY, AUGUST 25, 2021 MUSHROOM GUIDE - CHESTER COUNTY PRESS 41

42 CHESTER COUNTY PRESS - MUSHROOM GUIDE WEDNESDAY, AUGUST 25, 2021

Greenwood Mushrooms Continued from Page 40

“The state comes in, they’ll pop in sometimes unannounced, set up shop and stay a whole week. We pass with flying colors,” Matt said.

He gave the example that there must be no peanuts on the property because of the severe allergies that some people have to the product. In fact, they must not even offer candy with peanuts in their candy machines due to the risk that it could be transferred to a harvester’s hands and into the beds where the mushrooms are growing.

They have been extra-vigilant with safety since the arrival of COVID-19, implementing new cleaning practices.

“Somebody is always cleaning something. We have an employee to oversee safety, and we hire workers to manicure the property,” Matt added.

Inside the mushroom houses, [younger] Louis and Chris have a lot of conditions to deal with in addition to turning out a uniform crop production at smooth timing to meet market and shipping needs.

Growing is extremely complex and it involves keeping the houses free of diseases and pests, loading compost and later peat moss, spreading the spawn (seeds) and getting the mushrooms picked and sent over to packing.

Steam rises from the mushroom houses as they are pasteurized to prepare them for the next crop.

Mushrooms are a year-around crop that requires constant monitoring of humidity levels and temperatures. Louis and Chris must control that with heating and air conditioning capacity, as Louis pointed to a line of new, industrial-size air conditioning units – a major expense – attached to the end of the growing rooms.

As for the care of the crop, mushrooms must be watered— but not too much or too little.

They must be free of bugs and parasitic molds as well.

Louis said those tiny, annoying little mushroom flies called phorids that chomp away at the mushroom mycelia (the rooting network of the mushroom) are indeed a problem, but

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Grower Lou Marson stands beside the growing beds inside the mushroom house.

The Greenwood Mushroom office sits along Norway Road, and the grounds are kept wellmanicured, Matt Marson said.

not so much a Greenwood as in other locations because they are relatively isolated.

The necessity for more than one grower at such a large mushroom company is evident, in that the mushrooms grow fast and adjustments must be made—sometimes even more than once daily.

There’s also overseeing needed for all those processes like the days of pasteurizing the houses for sterilization, filling them with compost and adding peat moss to spur fruiting at just the right time.

There are no days off – not holidays, not snow days, not evenings. Louis said the houses need monitoring every day, and even at night.

The company has evolved a lot since it started as a one-person operation decades ago, and everyone in this family business is dedicated to ensuring that it continues to evolve into the future.

Owner Lou Marson shared his knowledge that he learned from his father, who taught him many things about mushroom growing.

M M e us th e t hr e oo m s

44 CHESTER COUNTY PRESS - MUSHROOM GUIDE WEDNESDAY, AUGUST 25, 2021

Beech (beech):

crisp, firm fleshed fungi with short stems, Hypsizygus tessulatus.

In nature, the beech mushroom is found high up in the yokes of trees. It is cultivated on jars filled with corn cobs.

Royal Trumpet (roi-uhl truhm-pit): has a trumpet shaped tan cap and thick, white stem. Also called King Oyster, Pleurotus eryngii.

The Royal Trumpet mushroom is the largest species of the oyster mushroom.

Por·ta·bel·la (pawr-tuh-bel-uh): a mature, very large crimini mushroom, Agaricus bisporus. Portabellas are mature agaricus mushrooms where the veil has opened and the gills are exposed.

WEDNESDAY, AUGUST 25, 2021 MUSHROOM GUIDE - CHESTER COUNTY PRESS 45

Oyster (oi-ster): an edible fungus having an oyster-shaped cap, Pleurotus ostreatus.

The yellow oyster is described as delicate like a daffodil and could be used as a centerpiece.

Cri·mi·ni (kruh-mee-nee): Pom Pom (pom-pom): white sphere fungi with soft spines and no stem, Hericium erinaceus

an edible, dark-brown mushroom with a rounded cap, Agaricus bisporus.

The crimini is an immature portabella, picked before the gills are exposed. It is known by many names including baby portabella, baby bella, Roman mushroom, Italian mushroom and brown mushroom.

Button (buht-n): a usually small white mushroom in which the pileus has not yet expanded, Agaricus bisporus

Maitake (my-tah-key): Shiitake (shee-ee-tah-key): a large, meaty, black or dark brown mushroom, Other common names are Golden Oak, Black Forest and Oakwood, Lentinus edodes.

As both food and medicine, the shiitake has been revered in Asia for thousands of years. It grows in the Far East on fallen broadleaf trees, include the “shii” tree in Japan.

rippling, tan shaped mushroom without caps, also called Hen of the Woods, Grifola frondosa.

In Japanese, “maitake” translates to dancing mushroom.

In other parts of the world this mushroom that grows at the base of trees in the wild is called Hen-of-the-Woods, Ram’s Head and Sheep’s Head.

46 CHESTER COUNTY PRESS - MUSHROOM GUIDE WEDNESDAY, AUGUST 25, 2021

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A 2018 report measured total impact at more than $3.1 billion, annually

Dollars and sense: The economics of the U.S. mushroom industry Because over 50 percent of national mushroom production takes place in southeastern Pennsylvania, it is only logical to run the impact that COVID-19 has had on the industry through local gristmill of evaluation.

While the industry is witnessing a slow rebound from the economic downturn caused by the pandemic last year, it is only practical – and hopeful – to also examine the mushroom industry in terms of the overall definition of what it has become over the past decade: A major economic driver in the U.S. economy.

In a 2018 report issued by the Avondale-based American Mushroom Institute (AMI) and developed by Philadelphia-based economic consulting firm Econsult Solutions, Inc., the numbers tell a great story, nationwide.

According to the report, total mushroom industry sales – including direct mushroom sales and the sale of inputs required to produce mushrooms – totaled $1.6 billion in 2018. From those sales, the mushroom industry generated an additional $1.5 billion in indirect and induced spending, for a total impact of more than $3.1 billion, while at the same time supporting 21,000 jobs that generated $864 million in wages in the U.S. Continued on Page 54

WEDNESDAY, AUGUST 25, 2021 MUSHROOM GUIDE - CHESTER COUNTY PRESS 53

Annual economic impact of the mushroom industry in the U.S. Economic Impact Direct Output ($M) Indirect & Induced Output ($M) Total Impact ($M) Total Employment Supported (FTEs) Employee Compensation ($M)

United States $1,566 $1,542 $3,108 21,000 $864

The report stated that the direct economic impact of the mushroom industry nationwide is more than $1.5 billion, and as recently as 2017, mushroom sales generated more than $1.22 billion, while the production of spawn, casing and compost – generated an additional $300 million.

Source: IMPLAN (2015)

Total mushroom sales in the U.S. (in millions) Inputs United States Mushroom Sales $1,222.0 Spawn Sales $85.0 Casing Sales $55.0 Compost Sales $204.3 Total Industry Sales $1,566.4 Source: USDA (2017), American Mushroom Institute (2018)

The mushroom industry also created additional employment opportunities in sectors like agriculture, health care, retail, accommodation and food services, and finance and insurance.

54 CHESTER COUNTY PRESS - MUSHROOM GUIDE WEDNESDAY, AUGUST 25, 2021

Economics Continued from Page 52

“Mushrooms are truly hidden treasures for state and local economies across the country,” AMI Executive Director Rachel Roberts said in a statement announcing the findings of the report.

In 2018, 917 million pounds of mushrooms were harvested across the U.S, down slightly from 929 million pounds in 2017, according to the National Agricultural Statistics Service. The dip was due in large part to the ongoing challenge of an adequate agriculture workforce, trucking and healthcare costs.

But while the industry saw a small drop in production, consumer demand for mushrooms continues to be on the rise in recent years. A key driver (and indicator) of this increase has been the continued public interest in the nutritional benefits of mushrooms, as well as their sustainability and their flavor.

“From their health benefits to sustainability properties and economic impact, mushrooms and the farmers who grow them are an integral part of our nation’s agriculture community.” Roberts said.

Learn more.

The American Mushroom Institute (AMI), headquartered in Avondale, is a national voluntary trade association representing the growers, processors and marketers of cultivated mushrooms in the United States and industry suppliers worldwide. For more information, visit www.americanmushroom.org.

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56 CHESTER COUNTY PRESS - MUSHROOM GUIDE WEDNESDAY, AUGUST 25, 2021

A brief hist mushrooms Kennett Squ Without a serendipitous occurrence, Kennett Square—or more accurately the area within a ten-mile radius of Kennett Square—would have never become the “Mushroom Capital of the World.”

It all started around 1885 when mushrooms were popular in some parts of Europe where they had been grown since the 1700s, but not in the United States where they were still not grown.

A gentleman by the name of William Swayne was making a nice living growing carnations in a large greenhouse. Carnations were, in fact, a very plentiful commodity in the Kennett Square area, and the Borough was known as “Carnation town.”

Carnations would soon be replaced by mushrooms the same way that Wally Pipp was replaced by Lou Gehrig—permanently.

Swayne decided that he needed to do something with all the wasted space underneath the elevated beds where the carnations were grown. He imported some spawn from Europe and attempted to grow mushrooms in what had previously been just wasted space. By doing so, he introduced mushroom growing to the United States.

The experiment worked well enough so that soon other carnation growers in the area were doing the same thing.

Swayne or another Kennett Square man, Harry Hicks, is widely considered to be the first to

WEDNESDAY, AUGUST 25, 2021 MUSHROOM GUIDE - CHESTER COUNTY PRESS 57

history of ms in Square construct special buildings for mushroom growing, but no matter who was first, soon many were doing it. By 1900, the popularity of mushrooms had, well, mushroomed Chester County thanks to the birth of mushroom houses.

Continued on Page 58

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A brief history of mushrooms Continued from Page 57

In these new specially designed mushroom houses, growers could control the temperature, humidity, and ventilation. Unlike other crops that depend so heavily on climate and soil, mushrooms needed to have the human touch. From the very start, mushroom growing was labor intensive.

Mushroom production in the Kennett Square area grew quite steadily during the first few decades. By the end of the 1920s, Pennsylvania was producing a vast majority of the mushrooms in the United States—thanks in large part to the contributions of Kennett Square growers.

Again, there was a little bit of good fortune involved for Kennett Square has it built a reputation as the Mushroom Capital of the World. The good fortune was that its location to major cities. The mushrooms could be grown fresh here and shipped to Baltimore or Philadelphia. Move further out and there was New York City to the north and Washington D.C. to the south. Boston, Pittsburgh, and Detroit also –weren’t too far away for shipping.

The next big development in the history of mushrooms was the development of the canned mushroom sector of the industry. Canning mushrooms made it an international game.

Mushrooms grown right here in Chester County could be shipped almost anywhere. Of course, the opposite was also true, and for the first time Chester County mushroom growers found themselves facing international competition. This competition would naturally have a dramatic impact on how the industry evolved.

By the 1930s and 1940s, mushroom companies were being run by second-generation family members. This became an industry trend, and to this day many of the larger

WEDNESDAY, AUGUST 25, 2021 MUSHROOM GUIDE - CHESTER COUNTY PRESS 59

producers are family-owned. One obvious reason for that is because mushroom growing is so labor intensive—it takes an entire family to help take care of everything that needs to be done.

Mushroom production continued to grow through the 1950s and 1960s, thanks in part to the formation of the American Mushroom Institute, which was initially based in Chester County.

The American Mushroom Institute helped the industry market its product, an important step for the growth that would follow.

It was also during the 1950s that migrant workers—first from Puerto Rico and later (and in greater numbers) from Mexico—started to come to this area to find work in the mushroom industry. To this day, the workforce is still predominately comprised of migrant workers.

As the one-hundred-year anniversary of the birth of the mushroom industry approached, there were no signs that the importance of the crop were decreasing in Kennett Square. What started out as a sideline business for carnation growers was permanently transformed into a multi-million dollar agricultural business.

Like any other agricultural business, there have been good times and bad times. Facing increasing competition, the industry has needed to be innovative to find new and better ways of delivering a quality product. Through it all, Chester County’s mushroom industry has proven to be remarkably persistent and resilient.

Consider that the United States still ranks among the world’s leading producers of mushrooms. Pennsylvania is tops in mushroom production in the U.S. And if you zero in closer, Kennett Square is still the Mushroom Capital of the World.

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60 CHESTER COUNTY PRESS - MUSHROOM GUIDE WEDNESDAY, AUGUST 25, 2021

By Steven Hoffman and Maggie Horgan The Mushroom Festival is celebrating its 36th anniversary in Kennett Square in 2021, so to commemorate the special occasion, here is a list of 36 interesting facts about mushrooms.

1 2

ushrooms have been eaten for thousands of M years and can grow almost anywhere.

E arly Romans referred to mushrooms as the “food of the gods.”

4

Mushrooms love the dark. They thrive on it.

Mushroom production has becoming increas ingly high-tech, with more and more computers being used to monitor production at each step.

6

mycophile is someone whose hobby is to hunt A edible wild mushrooms. .

7

ne portabella mushroom has more potassium O than a banana.

8

There are over 38,000 varieties of mushrooms available, over 3,000 in North America alone, with varying colors, textures, and flavors. There are so many varieties of mushrooms, both edible and toxic, that mass consumption is pretty much limited to those commercially grown varieties which can be trusted to be edible.

J .B. Swayne is credited with starting mushroom growing in the United States. Swayne started to cultivate mushrooms in Kennett Square which is, of course, the Mushroom Capital of the World.

3 5

9

ushrooms are the fruiting bodies of certain M fungi—the equivalent of the apple, not the tree.

Fungi, including those which produce mushrooms, are not plants. They are related to molds, mildews, rusts, and yeasts, and are classified in the Fungi Kingdom.

10

In ancient Egypt, only Pharaohs were allowed to eat mushrooms because it was believed that the mushrooms appeared magically overnight. It was speculated at that time that lightning may have created the mushrooms.

11

According to the United States Department of Agriculture, the average American eats about four pounds of mushrooms every year.

12

The first recorded effort to cultivate mushrooms occurred around 1700 in France.

13

Mushrooms are useful not only as food and medicine—there are new uses being discovered all the time. Some mushroom varieties are being used in bioremediation to absorb and digest substances like oil, pesticides and industrial waste in places where these substances threaten the environment.

WEDNESDAY, AUGUST 25, 2021 MUSHROOM GUIDE - CHESTER COUNTY PRESS 61

14

In 1990, the Mushroom Promotion, Research and Consumer Information Act was passed by the U.S. Congress to strengthen the mushroom industry’s position in the marketplace, maintain and expand existing markets and uses for mushrooms, and develop new markets and uses for mushrooms. In 1993, the Mushroom Council was established to achieve the goals of this act.

15

Almost any mushroom except for the regular white mushroom is considered to be an exotic mushroom.

16

The stem of a mushroom is a good source of flavor and nutrients so there is no need to remove it. When you do need to remove the stem, chop it and add to stuffings, casseroles, soups and sauces.

17

Mushrooms are a fungus and, unlike plants, they do not require sunlight to make energy for themselves.

18

Penicillin and streptomycin are examples of potent antibiotics derived from fungi.

19

Mushrooms are a superfood. They are the only food in the produce section of the local grocery store that produce Vitamin D.

20

26

Mushrooms are one of the most difficult commodities to grow. It is very labor-intensive to produce a consistent, high-quality crop.

27

Fresh mushrooms don’t freeze well. If it is necessary to freeze them, first saute them with butter or oil in a non-stick pan. Then cool slightly before freezing them in an airtight container.

28

Mushrooms rank the highest among vegetables for protein content.

29

Some of the oldest living mushroom colonies are fairy rings growing around the Stonehenge ruins in England.

30 31

In the Blue Mountains of Oregon is a colony of Armillaria solidipes that is believed to be the world’s largest known organism. The fungus is over 2,400 years old and covers an estimated 2,200 acres

Mushrooms contain disease-fighting properties, antioxidants, and a wide variety of important nutrients.

32

Portabella mushrooms, which are known for their meat-like texture and flavor, can reach a size of six inches in diameter.

33

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Mushrooms contain more protein than most vegetables.

23

The American Mushroom Institute, which is now headquartered in Washington, D.C., was founded right here in Chester County in the 1950s.

24

Mushrooms are comprised of 85 percent to 95 percent water.

25

Traditional Chinese medicine has utilized the medicinal properties of mushrooms for centuries.

Mushrooms are low in calories and contain no fat or sodium. Consequently, they are a very popular ingredient in salads.

Some mushroom spores can sit dormant for decades—or longer—and still grow if the conditions are right.

Mushrooms are available in fresh, dried, and in powder form.

34

Even the Bard, William Shakespeare, once waxed poetic about our favorite fungi, referring to “midnight mushrooms.”

35

Mushroom growing in the United States began after the Civil War and the growing seasons were very short at first. That has changed now, thanks to improved technology.

36

New species of mushrooms are still being discovered each year.

62 CHESTER COUNTY PRESS - MUSHROOM GUIDE WEDNESDAY, AUGUST 25, 2021

The Mushrooms by Flavor, Preparation and Nutrition Photos by Carla Lucas

Mushrooms are the only source of Vitamin D in the produce aisle

Sources: A Consumers Guide to Specialty Mushrooms and The Mushroom Council (www.mushroominfo.org)

Agaricus Mushrooms Buttons Flavor: mild; blends with anything.

Common preparations: raw, sauteed, fried, marinated In a serving of 4-5 white buttons: • 18 calories • 0 grams of fat • 3 grams of carbohydrates • good source of the antioxidant selenium, the B vitamins riboflavin, niacin and pantothenic acid; and copper • Approx. 300 mg of potassium • 2.8 mg of the antioxidant ergothioneine • 15 IU of vitamin D

Shiitake Flavor: rich and woodsy, meaty texture Common preparations: best when cooked in stir-fry, pastas and soups. Can be marinated and grilled.

In a serving of 4-5 shiitake mushrooms: • 41 calories • 0 grams of fat • 10 grams of carbohydrates • good source of the antioxidant selenium, providing 26 percent of the Daily Value. • a great source of B vitamins riboflavin, niacin and pantothenic acid; and copper

Criminis Flavor: deeper, earthier flavor than whites, great addition to beef, game and vegetable dishes Common preparations: saute, broil, grill, microwave In a serving of 4-5 crimini mushrooms: • 23 calories • 0 grams of fat • 4 grams of carbohydrates • excellent source of the antioxidant selenium, the B vitamin riboflavin and copper • a good source of potassium, phosphorus and B vitamins niacin and pantothenic acid • 4.9 mg of the antioxidant ergothioneine

WEDNESDAY, AUGUST 25, 2021 MUSHROOM GUIDE - CHESTER COUNTY PRESS 63

Other Popular Specialty Mushrooms

Oyster Flavor: very delicate.

Common preparations: sauteed or stir fried then used in pasta dishes, meat dishes, omelets and soups.

In a serving of 4-5 oyster mushrooms: • 36 calories • 0 grams of fat • 5 grams of carbohydrates • good source of B vitamins riboflavin, niacin and pantothenic acid; and copper.

• more than 2 grams of fiber, nearly 10 percent of the Daily Value.

• nearly 3 grams of protein, 6 percent of the Daily Value.

Portabellas Flavor: deep, meat-like texture and flavor.

Common preparations: grilled, broiled, sauteed and roasted; can also be used as a meat substitute.

In one medium Portabella cap: • 22 calories • 0 grams of fat • 4 grams of carbohydrates • excellent source of the B vitamin riboflavin • good source of the antioxidant selenium, potassium, phosphorus, the B vitamins niacin and pantothenic acid; and copper • 4.3 mg of the antioxidant ergothioneine

Royal Trumpet Flavor: delicate, chewy texture Common preparation: grilled or used in stir frys. The stems can be substituted for baby scallops.

Maitake

Pom Pom Flavor: mild, sweet taste.

Common preparations: slice and saute in butter, oil, or broth; can be used as a substitute for lobster or veal.

Beech Flavor: crisp with a mild nutty flavor.

Common preparations: sliced or served whole in sautes. Soups, pasta dishes.

Flavor: distinctive aroma and a rich, woodsy taste Common preparations: sauteed lightly in butter or oil. Use in egg dishes, pasta sauces, soups, stews, and any recipe calling for mushrooms for a richer taste.

In a serving of 4-5 maitake mushrooms: • 31 calories • 0 grams of fat • 6 grams of carbohydrates • good source of the antioxidant selenium; B vitamins riboflavin, niacin and pantothenic acid; and copper • more than 2 grams of fiber • more than 900 IU Vitamin D

Did you know?

64 CHESTER COUNTY PRESS - MUSHROOM GUIDE WEDNESDAY, AUGUST 25, 2021

Mushrooms have been around for so long that even the Bard himself, William Shakespeare, waxed poetic about our favorite fungi. In the lone mention that Shakespeare made of mushrooms (at least the only one that we could find), he referred to them as “midnight mushrooms.” That’s appropriate since mushrooms are, of course, grown in the dark.

“Mushroom” is defined by the Random House Dictionary as “any of various fleshy fungi including the toadstools, puffballs, coral fungi, morels, etc.”

Mushrooms are grown in the dark, but it’s not because they are adversely affected by light. Sunlight is not needed because mushrooms do not produce chlorophyll like regular green plants. Since it is not needed, the cost and inconveniences of providing light are removed.

WEDNESDAY, AUGUST 25, 2021 MUSHROOM GUIDE - CHESTER COUNTY PRESS 65

Only a small percentage of the total number of species are actually edible.

And only about 100 different varieties are cultivated by growers. About twenty or so species are grown for commercial purposes. Just six species account for most of the mushrooms sold in the U.S.

Mushrooms can grow very fast. As a consequence, the term “mushrooming” has become a popular word that can be attached to almost anything that grows quickly.

Mushrooms have been around for literally thousands of years, and there are thousands of different mushroom species.

White mushrooms owe their popularity to chefs from France who made them an essential part of French cuisine several hundred years ago.

66 CHESTER COUNTY PRESS - MUSHROOM GUIDE WEDNESDAY, AUGUST 25, 2021

Mushroom recipes

Everyone knows the best thing about mushrooms—they are a delicious and extremely versatile food.

Here are some recipes to try if you’re looking for a great, new way to enjoy mushrooms.

Appetizers Stuffed Mushrooms Cut the stems off five large mushroom caps and par-boil. (reserve ½ cup mushroom stock) Stuffing: One ounce minced garlic, one green pepper, three ribs celery, one red pepper, one carrot, six ripe olives, one medium onion, pinch of sage, rosemary and thyme Preparation: Finely dice all ingredients, then saute in two ounces of olive oil until onions are transparent. Toss into mixture ¼ cup seasoned bread crumbs. Stuff mushroom caps and place in a one inch deep baking dish. Cover with cheese sauce and bake at 350 degrees for 10 minutes.

Cheese Sauce: ½ cup mushroom stock from par-boiling two ounces roux (one ounce butter and one once flour), ½ cup milk. Salt and pepper to taste. Heat milk. Whip in roux until thick. Add cheese and blend until smooth.

WEDNESDAY, AUGUST 25, 2021 MUSHROOM GUIDE - CHESTER COUNTY PRESS 67

Kennett Square Mushroom Dip Ingredients: 2 quarts ketchup 1 9-ounce jar Kraft Horseradish sauce 1 tablespoon parsley flakes ½ teaspoon oregano ½ teaspoon sweet basil ¼ teaspoon garlic powder Dash of Worcestershire sauce Thoroughly mix all ingredients, chill and serve with raw mushrooms.

Soups and Salads Five Mushroom Exotic Soup Ingredients: ¼ pound each white, Enoki, Shiitake, Oyster, Trumpet and Woodier mushrooms ½ gallon of milk ½ quart cream ¼ cup flour ¼ pound butter 2 ounces of butter for sauteing Salt and pepper to taste Sour cream, nutmeg and Enoki mushrooms for garnish Preparation: Wash and slice mushrooms. Saute in 2 ounces of butter until tender. Set aside. Make a roux with ¼ cup flour and ¼ pound of butter. Scald milk and cream and add to roux.

Cook over moderate heat until thickened. Season with salt and pepper to taste. Then add the mushrooms and heat (do no overcook). Serve garnished with sour cream, nutmeg and raw Enoki mushrooms.

Continued on Page 68

68 CHESTER COUNTY PRESS - MUSHROOM GUIDE WEDNESDAY, AUGUST 25, 2021

Mushroom recipes Continued from Page 67

Mushroom Gumbo Ingredients: 2 cups chopped onions 1 ½ cups chopped red bell peppers 1 ½ cups chopped green bell peppers 1 ½ cups chopped yellow bell peppers 1 cup chopped celery 5 pounds mixed mushrooms 1 pound can of diced tomatoes 1 pound tomato sauce ¾ cup vegetable oil ¾ cup all-purpose flour Seasoning Mix: 3 whole bay leaves 3 teaspoons salt 1 teaspoon white pepper 1 teaspoon red pepper (preferably Cayenne) ½ teaspoon dried thyme leaves ½ teaspoon black pepper ½ teaspoon dried oregano 2 tablespoons garlic, minced Preparation: Combine all ingredients except mushrooms in a 5 quart saucepan and add water. Bring to a hard boil, then let simmer for 5 minutes. Then add the mushrooms and seasoning and simmer for 5 more minutes and serve.

WEDNESDAY, AUGUST 25, 2021 MUSHROOM GUIDE - CHESTER COUNTY PRESS 69

Main Courses and Side Dishes Shiitake Shells

Quick and Easy Supper Dish

Ingredients: 12 jumbo shells ½ pound fresh shiitake mushrooms 2 eggs 1 cup part skim ricotta cheese 2 tablespoons Parmesan cheese ¼ teaspoon oregano 1 ½ teaspoon basil ½ teaspoon thyme 1 ½ teaspoons marjoram Pinch of white pepper 1 quart marinara sauce Preparation: Boil shells until al dente in 1 gallon water with 1 cup olive oil and 1 tablespoon salt. Drain ricotta cheese. Dice mushrooms and saute in butter. Combine all ingredients, blending thoroughly. Fill shells and arrange in shallow baking dish. Top with marinara sauce. Bake in 350 degree oven for 30 minutes. Shells are done when sauce is bubbling around edges. Regular white mushrooms may also be substituted.

1 package (4 oz.) Taki Tree Oyster Mushrooms 3 T. of butter 1 package (8 oz.) macaroni 2 large tomatoes, peeled if desired 3 green onions, minced 3 T. fresh parsley, minced ½ teaspoon garlic salt Grated Romano cheese Separate mushrooms but do not wash. If necessary, trim the very ends of the stems. Melt butter in a large heavy skillet. Add mushrooms and saute 2 to 3 minutes, stirring constantly. Cook macaroni according to package directions. Drain well.

Add to mushrooms in skillet, along with cubed tomatoes, onions, parsley, basil and garlic salt.

Return to heat and toss carefully. Put on lid and simmer about three minutes until heated through.

Serve on a platter sprinkled with Romano cheese.

Serves 4.

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70 CHESTER COUNTY PRESS - MUSHROOM GUIDE WEDNESDAY, AUGUST 25, 2021

The Mushroom Festival through the years The Mushroom Festival is celebrating its 36th year this year.

During that time, the event has evolved into one of the best food festivals in the United States. It achieved this status by building on tradition, changing with the times, and always finding new ways to celebrate Kennett Square, the Mushroom Capital of the World.

Since we all missed the Mushroom Festival (and so many other things) in 2020, we thought we’d offer a photo essay that takes a look back at the Mushroom Festival through the years.

The Mushroom Festival started out as a small, one-day event in 1986. The idea at the time was to bring awareness to the mushroom industry and to Kennett Square. There were a lot of changes in the first few years of the festival. The name of the event changed. The location of the event changed. Organizers went through the process of finding out what worked, what didn’t, and what could be added to make the festival better.

Continued on Page 72

WEDNESDAY, AUGUST 25, 2021 MUSHROOM GUIDE - CHESTER COUNTY PRESS 71

72 CHESTER COUNTY PRESS - MUSHROOM GUIDE WEDNESDAY, AUGUST 25, 2021

The Mushroom Festival through the years Continued from Page 70

Like the Mushroom Festival, Kennett Square itself has changed a lot in the last 36 years. It goes without saying that the festival wouldn’t be a world-class event that it is today if it didn’t have a world-class hometown. The extraordinary evolution of the festival is mirrored by the extraordinary evolution of Kennett Square.

Once the festival started attracting larger crowds, organizers of the event made the decision to start allocating proceeds to dozens of nonprofit organizations that serve the community. With additional funding, these organizations are now able to provide assistance, guidance and opportunity to many more people.

Continued on Page 74

WEDNESDAY, AUGUST 25, 2021 MUSHROOM GUIDE - CHESTER COUNTY PRESS 73

74 CHESTER COUNTY PRESS - MUSHROOM GUIDE WEDNESDAY, AUGUST 25, 2021

The Mushroom Festival through the years Continued from Page 72

While the Mushroom Festival may have a serious purpose—to educate local residents and visitors about how mushrooms are grown and harvested, and about the nutritional value of mushrooms—the event is also all about the fun.

Thousands of people look forward to the festival each and every year.

There are many different events and activities that the organizers carefully plan out to make sure that there is truly something for everyone to enjoy at the festival. We hope we’ve captured some of the fun of the festival on the pages of this photo essay, and we hope you enjoy the 2021 Mushroom Festival!

WEDNESDAY, AUGUST 25, 2021 MUSHROOM GUIDE - CHESTER COUNTY PRESS 75

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76 CHESTER COUNTY PRESS - MUSHROOM GUIDE WEDNESDAY, AUGUST 25, 2021

By Monica Thompson Fragale

Visitors to Kennett Square during this year’s Mushroom Festival will notice a number of new businesses around town that have opened since the 2019 Mushroom Festival – the last time Kennett held its annual mushroom celebration.

Among the new storefronts in and around Kennett are 11 new businesses, two of which have opened in recent months, that offer everything from candles to cigars to soap to Greek food and more.

Sustenance Chaikana Chai Brew Station & Cafe, at 227 Birch St., is a café that specializes in artisan chai and baked goods, among other things. Founded

by Dawn Lewis, it offers visitors a chance to try the chai and other goodies on the weekends, or to order online anytime. Some of the brewed chai concentrates includes flavors like green tea, vanilla and masala spicy. According to the Facebook page, what makes the chai concentrate so special is that “we slow brew our chai concentrate during the week using fresh and organic ingredients.”

WEDNESDAY, AUGUST 25, 2021 MUSHROOM GUIDE - CHESTER COUNTY PRESS 77

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Greek from Greece, at 115 W. State St., is a Greek café where visitors can enjoy everything from spanakopita, Mediterranean and mushroom pies, to traditional Greek meals, espresso drinks, and specialty desserts. The store opened in December 2020 and also features online ordering.

Letty’s Tavern, at 201 E. State St., is a gastropub located in the former Kennett Square Inn. It features a bottle shop on the street level, and a menu in the restaurant with items such as pizza, pasta, meat and fish, and several mushroom-inspired items.

According to its website, Letty’s “offers elevated pub fare, east coast style pizza and boasts a new bottle shop” and offers a “laidback, West Coast vibe to the more serious shores of the East Coast through great atmosphere, food, cocktails, and service.”

The Naked Olive, at 759 W. Cypress St., is a Mediterranean-inspired restaurant that focuses on the experience of eating. According to its website, the restaurant “is inspired by our travels through the Mediterranean where the culture of food is an experience rather than a means to an end.”

Some of the menu items include brick oven pizzas, falafel, grilled lamb lollipops, and several mushroom-inspired dishes.

West Branch Distillery, at 227 B Birch St., moved to its current, larger location last year and offers handcrafted spirits such as vodka, dry gin, and bourbon whiskey. The Birch Street location, where the spirits are manufactured, also offers space for private tastings and tours among other things, according to the website, which describes the distillery as “100 percent family-owned” that focuses on distilling everything “to create a uniquely fresh, local spirit.”

Consumables Living My Best Cigar Life, at 116 W. State St., is a cigar shop owned by Gregg Fornario that caters to the cigar enthusiast. The shop, according to its website, “stocks everything the enthusiast might require – from sleek and solid ashtrays to humidors … torches, cutters, and even fedoras … in the cigar-smoking style popularized by Humphrey Bogart.” It also features an open mic night on Fridays.

For the home Bamboozled, at 111 S. Union St., features antiques and other vintage items and is the creation of Jill Hunt. On her website, Hunt writes about her love of finding unique gifts, saying, “I created this shop and filled it with my favorite treasures for you to enjoy. Visit often and always love your HUNT.” In addition to also featuring items from women-owned businesses, Bamboozled also donates 20 percent of its proceeds to animal rescue.

Continued on Page 78

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78 CHESTER COUNTY PRESS - MUSHROOM GUIDE WEDNESDAY, AUGUST 25, 2021

What’s new in Kennett Square Continued from Page 77

Candle Studio 1422, at 100 Sycamore Alley, opened in November 2020 and offers soy candles, items for home décor, summer workshops for kids, and opportunities to make your own candles. Visitors to Cindy Felts’ store, which can be found behind La Verona, can peruse aromas like Morning Rain, Lake Retreat, Dream, Hope, or Cactus Flower and Jade, to name a few.

Wellness Rainbow Soap Company, at 107 S. Union St., features homemade soaps, body products, and other items designed to promote wellness and beauty in those who seek their items. Among the items for sale are bath bombs, face and hair care, pet care products, and specialty soaps with names like “Chocolate, Champagne & Roses,” “Fairy Hut,” “Fall Flowers,” and “Midnight Orchid.”

There are also art and accessories for sale.

WEDNESDAY, AUGUST 25, 2021 MUSHROOM GUIDE - CHESTER COUNTY PRESS 79

Wherever a beautiful soul has been, there is a trail of beautiful memories.

Take Care Apothecary, at 131 E. State St., focuses on selfcare and wellness. Owner Natalie Kendall offers services such as spiritual counseling and energy healing, as well as featuring a wide variety of wellness items designed to soothe the body and soul. Some of the items for sale at the apothecary include crystals, essential oils and herbal remedies, skin and body care, and jewelry. According to the shop’s website, Take Care Apothecary aims to “educate and care for our customers, creating a unique store experience.

Fundamentally, we believe that wellness should be affordable, understandable and accessible to everyone.”

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Fashion Fab & Boujee Boutique, at 106 W. State St., features clothes, shoes, jewelry, accessories, and more. It was opened by Kristen Perrone in September 2020 as a place for “all women to have access to a fun, feel-good wardrobe and accents that are affordable but high-end,” according to the website. Visitors can shop in-person or online for fashion to fit most occasions.

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On the web: Bamboozled: buybamboozled.com Candle Studio 1422: candlestudio1422.com Chaikana Chai: chaikhanachai.com Fab & Boujee: fabandboujeeboutiques.com GFG: https: gfg-bakery.com/ Letty’s Tavern: lettystavern.com Living My Best Cigar Life: livingmybestcigarlife.com

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80 CHESTER COUNTY PRESS - MUSHROOM GUIDE WEDNESDAY, AUGUST 25, 2021

By Richard L. Gaw Staff Writer Paul Redman has been the President and CEO of Longwood Gardens for the past 15 years, and over that time, has served as a primary architect for establishing the institution’s place as a living museum of gardens that is known throughout the world.

On his watch – and accompanied by the generosity of private donors and a tireless staff of more than 1,500 – annual attendance has risen to an average of 1.54 million visitors, memberships have increased from 17,000 to more than 73,000 households and earned income has tripled.

As 2020 began, Redman and his staff were anticipating a year of record-breaking attendance that would coincide with a project that will transform a 17-acre portion of Longwood Gardens into a stunning canopy of glasshouses, a new restaurant, a new courtyard and a state-of-the-art education center and administration building.

Then on March 13, Longwood Gardens was forced to shut its doors to COVID-19, and suddenly, the normal streams of revenue – attendance, food and beverage and retail sales – had all evaporated. With little warning, Chester County’s showcase to the region and the world was shocked into silence, and its leadership was

Photos courtesy of Longwood Gardens

In partnership with a dedicated staff, Longwood Gardens President and CEO Paul Redman helped to usher the Kennett Square institution out of the COVID-19 pandemic.

left scrambling to find ways to remain viable.

“We had to respond very quickly,” said Redman, who was the featured speaker at the Historic Kennett Square Economic Development Council’s June 11 online meeting. “There was a lot of uncertainty as to what we were supposed to do. We were even uncertain if we could have staff come to take care of the plants. We had to sort it out over the weekend and the following week. “[Longwood Gardens] was a frightening place to be.”

On March 13, Longwood Gardens employed 1,521 staff and 780 volunteers. By May 1, the paid staff was reduced to 244, and all part-time employees, students

WEDNESDAY, AUGUST 25, 2021 MUSHROOM GUIDE - CHESTER COUNTY PRESS 81

Stewarding the Global Garden As Longwood Gardens begins to resurface from the ashes left by a 15-month pandemic and strategically returns to its normal operating procedure, it does so with the news that it now employs over 800 staff, and is in a hiring mode to coincide with the anticipated increase in attendance through its popular holiday season.

Redman said that the annual operating budget is anticipated to rise back to its earlier levels.

“If you look at that operating budget, you can see that the ancillary spending that occurs as a result of our activities here, that it supports about 2,600 jobs in Penn-

sylvania and Delaware,” he said. “That’s about $165 million being regenerated into the local economy.”

At the aesthetic and economic center of Longwood’s post-pandemic future is its Longwood Reimagined project, a $240 million investment that Redman said will have residual impact on the local economy by generating as many as 4,000 jobs between now and 2024 when the project is anticipated to be completed.

As the Longwood Reimagined project continues to take root, Longwood’s thread of priorities will also expand its admission opportunities to help provide opportunities for a wider audience of learners and visitors.

It’s all part of what Redman calls “Stewarding the Global Garden.”

“The best way to encapsulate our engagement and learning programs is that they are all about the promotion of horticultural career, workforce development and workforce promotion for anything having to do with public gardens,” Redman said. “From K-12 through post-high school and post-college, we are all about giving people the skills to become successful business owners or to work at Longwood or other public gardens throughout the world.”

In addition, Longwood has introduced Longwood Shines, a year-round program that offers communities and families a reduced admission fee to the gardens. In the past year, Longwood also became the first public garden in the world to offer virtual live learning opportunities for children, and provided free horticultural Continued on Page 82

As it emerges from the economic impact of COVID-19, Longwood Gardens is ambitiously pursuing the development of Longwood Reimagined, a $240 million project that will transform its northwest corner.

VISITORS GUIDE

and seasonal employees were furloughed. COVID-19’s impact was also seen on its grounds: because of staff layoffs, over 300,000 flowering bulbs had to be sent to the compost.

Quickly, the Longwood leadership established institutional objectives were to provide for internal communications, stabilize revenue, elevate the Longwood brand name and increase engagement throughout the pandemic.

It would become, for Redman and his staff, reinventing, reframing and reimagining, all against the backdrop of uncertainty.

“There were so many different pieces of information coming out and so much ambiguity, and the staff was looking to us for clarity and confidence,” Redman said.

“We had to take on the role of establishing the facts as quickly as possible and responding as quickly as possible.”

Longwood Gardens Continued from Page 81

education for 23,000 K-12 students around the world.

As he begins to peer into the crystal ball future of Longwood Gardens, Redman said that a top priority will be to examine the institution’s place within the local community and subsequently, its economy.

It starts, he said, with the continued beautification of nearby Kennett Square Borough, which Redman said should eventually “become recognized as the most beautiful village in America” and serve as a resource in the future for those who visit Longwood Gardens.

Establishing Kennett Square with that designation, Redman said, “begins with conversation. It’s about focusing on that North Star and setting aside your own personal motives and what you’re trying to accomplish for your own business and doing it for the betterment of all.

“There has been movement forward in other projects of the county, so it’s about how we come together as a community, as business leaders, as philanthropists and as concerned citizens to make it work.

“None of us at Longwood ever want Longwood to become an island onto itself,” Redman added. “It’s about us being an integrated part of the community and playing a role in the continued advancement and improvement of the quality of life for everyone in our region – and that includes the economy. When everyone is prospering…Longwood is winning, too.”

To contact Staff Writer Richard L. Gaw, email rgaw@chestercounty.com.

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82 CHESTER COUNTY PRESS - MUSHROOM GUIDE WEDNESDAY, AUGUST 25, 2021

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84 CHESTER COUNTY PRESS - MUSHROOM GUIDE WEDNESDAY, AUGUST 25, 2021

4AM Hospitality’s new restaurant features elevated pub-fare that uses house-made, locally sourced ingredients

By Richard L. Gaw Staff Writer For restaurant owners in Kennett Square and throughout southern Chester County, the arrival of COVID-19 last March began as an unexpected storm and quickly became a thundering avalanche that devastated much of the industry they belong to.

The pandemic’s impact was immediate. Within a week after the first closures, industry groups representing independent restaurateurs were asking for immediate relief measures from local, state, and federal governments, saying that as many as 75 percent of independent restaurants could not survive closures of more than a few weeks.

They were right; in statistics complied by the National Restaurant Association, the industry, originally projected to generate $900 billion in sales in 2020, lost $50 billion in April of 2020 alone, on the way to a projected year-end loss of $240 billion.

WEDNESDAY, AUGUST 25, 2021 MUSHROOM GUIDE - CHESTER COUNTY PRESS 85

Photo by Richard L. Gaw

Letty’s Tavern sits at the site of the former home of John and Susan Love on State Street.

Photo by Richard L. Gaw

Located at the bottom floor of the tavern, Letty’s Bottle Shop features a curated and rotating selection of in-demand bottles of wine, local independent brewers, distillers and seasonal releases.

VISITORS GUIDE

“Dan, Matt and I created Letty’s Tavern to be a favorite spot for the neighborhood and beyond that continues to surprise with unparalleled hospitality, sophisticated, approachable fare and a knockout beverage program bringing a true cocktail culture to Kennett Square,” Short said of he and his colleagues, who also own and operate the popular Saucey’s in West Chester.

The Letty’s Tavern menu offers somePhoto courtesy Rawques Media 4AM Hospitality founders thing for everyone, from small plates Dan Daley, Matt Killion and to soups and salads, sandwiches, Jacob Short outside Letty’s Tavern at 201 State Street in burgers, pizza, and entrees for plantJacob, Matthew and Daniel based, gluten-free, and omnivores Kennett Square.

Through the sea of regulations and alike. House-made and from-scratch phases that governed the restaurant elements dominate the food and cockindustry – all in the name of reopening Penntail menus, including aioli’s, dressings, pickles, sylvania – three bold entrepreneurs emerged in the orgeats, and bitters. Menu standouts include Kennett Square with a wild, out-of-the-box idea Mushroom Toasts with whipped ricotta, duxelle, that completely defied the common logic of the and crispy sage ($8), and marinated olives with pandemic, which was for restaurant owners to Meyer lemon, garlic, thyme oil, and grilled halhunker down and merely survive. loumi ($6). The Parker House Rolls with honey Their names were Jacob Short, Matthew Killion butter and blackberry jam are recipes from Jaclyn and Daniel Daley of 4AM Hospitality, and their Short, a pastry chef who is also married to one of idea was to renovate and invigorate the old Kenthe owners. nett Inn, give it a new name and a fresh vibe and Sandwiches and entrees showcase house-made fling the doors open. elements such as the KFC, Korean Fried Chicken On March 15, 2021, they opened Lettys Tavern.

Continued on Page 86 By the end of April, more than 8 million staff were either laid off or furloughed, two out of three employees had lost their jobs, and by late July of 2020, nearly 16,000 restaurants had permanently closed.

Subsequently, these closures and severe cutbacks created a ripple effect that tore through the ancillary businesses that restaurants rely on, such as food producers; liquor, wine, and beer distributors; linen suppliers; entertainers and musicians; florists and delivery services.

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86 CHESTER COUNTY PRESS - MUSHROOM GUIDE WEDNESDAY, AUGUST 25, 2021

Letty’s Tavern Continued from Page 85

Sandwich starring brined and fried chicken with house-made kimchi spread, chili, daikon, carrots, cabbage, and cucumber ($14). The steak and potatoes entrée is the marriage of familiar elements of a perfectly grilled and seasoned hangar steak with smashed potato and zhoug, a spicy green chili cilantro sauce alternative to the ubiquitous chimichurri ($28).

Pizza ranges from traditional margherita ($15) to white pesto with mozzarella, ricotta and pesto ($16).

Make sure to order The Cheech Marin The distinctive and painstaking beverage program shines with a section entitled Letty’s Libations, a rotating, seasonal cocktail menu featuring The Cheech Marin made with St. George Terroir Gin and Bruto Americano, sweet vermouth, and lapsang tea ($13), while the OVC is made with sage-infused Boardroom Spirits vodka, Aperol, lemon, Peychaud’s Bitters and grapefruit oleo saccharum ($12).

Cocktail enthusiasts can find familiar and classic flavors in the Clover Club ($12), Penicillin ($12), and Brooklyn ($14).

The renovated dining room peeled back layers of dated décor and is now a fresh take on historic interiors with soft gray walls offset by charcoal accented crown molding. Natural light floods in through the large State Street-facing bay

windows while the gray drapes soften the edges.

The black matte and bronze wall scones balance industrial and traditional notes offset by touches of Americana and whimsy from Normal Rockwell reproductions throughout the dining room and bar.

The bar is a contrast in warm wood tones and cool grays echoed from the dining room. A vintage phone booth is tucked in a corner with an even older crank phone around the corner at the restroom entrance.

Downstairs from the tavern is Letty’s Bottle Shop, which features a curated and rotating selection of in-demand bottles of wine, local

Courtesy photo

Seafood, beer and fries on the front porch of Letty’s Tavern is a great way to end a day spent at the Mushroom Festival.

Courtesy photos

Letty’s Tavern is already becoming well known for their modern take on old favorites.

WEDNESDAY, AUGUST 25, 2021 MUSHROOM GUIDE - CHESTER COUNTY PRESS 87

independent brewers, distillers and seasonal releases.

“It’s been reaffirmed by everyone on this call that Kennett is a very resilient town,” said Short, who had previously owned a take-out restaurant in West Chester. “Even though there are several restaurants on State Street and in the borough, everyone is dedicated to growing together, in a teamwork environment. If one person is thriving, everyone is thriving, and Kennett Square seems to embody that.

“I don’t think there is ever a good time to open a restaurant,” he said when asked about the timing of the pub’s opening in conjunction with a major pandemic. “If you’re always waiting for the perfect time to open a restaurant, you’re never going to get anywhere. We believe in the moniker, ‘Fortune Favors the Bold.’”

Letty’s Tavern is located at 201 State Street, Kennett Square, Pa. 19348.

Tel.: (610) 444-5687. Care to stop by after the Mushroom Festival?

Letty’s Tavern hours of operation are 11 a.m. to 11 p.m. each Sunday to Wednesday, and 11 a.m. to 12 a.m. Thursday to Saturday.

Letty’s Bottle Shop is open Monday to Thursday from 1 p.m. to 8 p.m. and Friday to Sunday from noon to 10 p.m. To learn more about Letty’s Tavern, visit www.lettystavern.com.

To contact Staff Writer Richard L. Gaw, email rgaw@chestercounty.com.

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88 CHESTER COUNTY PRESS - MUSHROOM GUIDE WEDNESDAY, AUGUST 25, 2021

As one of the top food festivals in the country, the Mushroom Festival makes for a fun-filled weekend and is certainly a good reason to visit historic Kennett Square. But a proper visit to enjoy all that the Brandywine Valley has to offer will take much more than a weekend. The area is rich in history-- Revolutionary War buffs can enjoy a tour of the Brandywine Battlefield and the surrounding areas where U.S. history played out on Chester County ground. Outdoor beauty can be enjoyed at a number of parks and exquisite gardens, or on one of several top-rated

golf courses. For those more interested in indoor activities, museums abound -- natural history, art and even helicopters are featured. Wineries are abundant, and offer tours, tastings and live entertainment throughout the year. For live theater, there are several community and professional theaters in the Chester County vicinity.

Why not extend your stay after the Mushroom Festival, or plan another trip to enjoy more of what we have to offer?

Here’s a quick look at some of the more popular attractions in Chester County.

WEDNESDAY, AUGUST 25, 2021 MUSHROOM GUIDE - CHESTER COUNTY PRESS 89

1220 American Blvd., West Chester 610-436-9600, www.helicoptermuseum.org The American Helicopter Museum and Education Center is the nation’s premier aviation museum devoted exclusively to helicopters. They collect, restore and display historic aircraft and chronicle the origin and development of rotary wing aircraft. Fun for the whole family. Open to the public. Admission charged.

Brandywine River Museum Route 1 in Chadds Ford 610-388-2700, www.brandywinerivermuseum.org Internationally known for works by three generations of the Wyeth family and its collection of American illustration, still life and landscape painting. Open daily.

Admission charged.

Brandywine Battlefield Park Route 1 Chadds Ford 610-459-3342, www.ushistory.org/brandywine The Battle of Brandywine on Sept. 11, 1777 was the largest single-day land battle of the American Revolution. Tours include two historic housesthe Ring House, used by George Washington as his headquarters, and the Gilpin House.

Chaddsford Winery 632 Baltimore Pike, Chadds Ford 610-388-6221, www.chaddsford.com Tour the winery and enjoy special events. Visit website for information about upcoming events, locations of tasting rooms, and more.

Chadds Ford Historical Society Creek Road, one-quarter of a mile north of Route 1, Chadds Ford 610-388-7376, www.chaddsfordhistory.org Two early 18th-century house museums -- the John Chads House and the Barns-Brinton House -- are open for tours by costumed guides. The historic barn nearby hosts exhibitions about local history throughout the year. Admission charged.

Chester County History Center 225 N. High St., West Chester 610-692-4800, www.chestercohistorical.org Learn the stories of regional heritage through permanent and changing exhibits. Admission charged.

Colonial Theatre 227 Bridge St. Phoenixville 610-917-1228, www.thecolonialtheatre.com The historic, single-screen movie house, known for its appearance in “The Blob” with Steve McQueen, shows art and independent films, as well as classic films and children’s films. There is also a schedule of live programs and concerts.

Delaware Art Museum 2301 Kentmere Parkway, Wilmington, Del. 302-571-9590, www.delart.org The museum’s collection focuses on American art and illustration, with permanent and changing exhibits. There’s an outdoor sculpture park, kids’ corner and café. Admission charged.

Delaware History Museum 505 Market St., Wilmington, Del. 302-656-0637, www.dehistory.org Changing exhibits about Delaware history, as well as a permanent interactive exhibit that features 400 years of Delaware history. Admission charged. Call for hours of operation.

Delaware Museum of Natural History 4840 Kennett Pike, Wilmington, Del. 302-658-9111, www.delmnh.org Explore an African watering hole, marvel at a life-sized giant squid and dinosaurs, take the kids to a hands-on exploration area, and see a world-class collection of shells from around the world. Admission charged.

Delaware Park 777 Delaware Park Blvd., Wilmington, Del. 800-41-SLOTS, www.delpark.com Racing, slots and golf are offered, with live thoroughbred racing from April through November. Open 24 hours a day, except for Sundays.

Galer Estate Winery 700 Folly Hill Road Kennett Square www.galerestate.com, 484-899-8013 Galer Estate Winery is a prestigious award winning boutique winery located just behind beautiful Longwood Gardens in Kennett Square. Offering wine tastings, wine sales, art shows and live music.

Continued on Page 90

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American Helicopter Museum and Education Center

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90 CHESTER COUNTY PRESS - MUSHROOM GUIDE WEDNESDAY, AUGUST 25, 2021

Fun for All

Continued from Page 89

Hagley Museum and Library

Herr’s Snack Factory Tour

Route 141,Wilmington, Del. 302-658-2400, www.hagley.org Tour the historic buildings of the original du Pont powder mills, estate and gardens. The library collects, preserves and interprets the history of American enterprise. Admission charged.

20 Herr Dr., Nottingham 800-63-SNACK, www.herrs.com Take a free guided tour of this leading snack food manufacturer. Warm potato chip samples provided.

Gift shop and café at the Visitor Center.

Hartefeld National Golf Club 1 Hartefeld Dr., Avondale 610-268-8800, www.clubcorp.com This 18-hole, Tom Fazio masterpiece championship course winds through rolling hills of southern Chester County. Golf packages are available for groups.

Historic Kennett Square 106 W. State St., Kennett Square 610-444-8188, www.historickennettsquare.com Walk historic Kennett Square’s tree-lined streets and enjoy browsing, dining, and shopping in a charming small town.

Kennett Symphony of Chester County 206 State St., Kennett Square 610-444-6363, www.kennettsymphony.org The professional community symphony offers concerts throughout the year. Visit online for an upcoming schedule of events.

Kreutz Creek Vineyards & Winery 553 S. Guernsey Rd., West Grove 610-869-4412, www.kreutzcreekvineyards.com Tour the winery and enjoy special events.

Continued on Page 92

We encourage local organizations, schools, civic and fraternal groups and churches to submit news releases.

PUBLISHED BY AD PRO., INC. Randall S. Lieberman - Publisher

DISPLAY ADVERTISING 610.869.5553 ext. 22

COMMUNITY EVENTS 610.869.5553 ext. 13

Steven Hoffman.....................................................Editor Richard L. Gaw.......................................Associate Editor Brenda Butt.............................................Office Manager Tricia Hoadley ...............................................Art Director Diane Blanche Stirrat.............................Graphic Designer Alan E. Turns ....................................Advertising Director Teri Turns........................................Advertising Executive Helen E. Warren ..............................Advertising Executive

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Mushroom Festival SPONSORS

White Button $10,000

Shitake $2,500

Country Fresh/Giorgio MFPA T Mobile 6abc BBT Genesis William McGovern

RM Crossan Needhams Bunzl R3 Mid Atlantic Chester County Press Buona Foods Giorgi Kitchens Laurel Valley Farms Hillendale Peat Moss Manfredi Cold Storage Davis & Davis Kennett Township Sylvan America, Inc Yo Sign Guy

Portabella $5000 Phillips Mushroom Farm Basciani Foods Inc. Murray LF Lambert Spawn Co

Crimini $3,500 Giant Baccellieri Dentisry Bentley Truck Services Exelon ToJo Bob’s Crane Chester County Hospital

Oyster $1000 SECCRA YMCA KSQ Roots/Creamery John R Stinson and Sons, Inc. Tolsdorf Oil Lube Express Duvall Bus Service Heritage Concrete WSFS Longwood Funeral Home Hadley Blittersdorf Towing and Salvage Kuzo Funeral Home VP Electrical Contracting Republic Waste WAC Mushrooms, Inc. LF Lambert Spawn Co, Inc

Maitake $500 Umbreit Wileczek and Associates Penn Township East West Label Company Becker Locksmith Services, Inc. Taylor Oil KL Madron Well Drilling Goodwins Refridgeration Perna & Abracht, LLC Qihe Food Corp Wolfe Supply and Services Co Vallorani Mushrooms The Tri M Group McGriff Insurance Services

Trumpet $100 Griffonettis Kennett Square Mini Storage R.L. Mushroom Co. Longwood Veterinary Center Eichman Law Brittany Lovio State Farm

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92 CHESTER COUNTY PRESS - MUSHROOM GUIDE WEDNESDAY, AUGUST 25, 2021

Fun for All

Continued from Page 90

Longwood Gardens Route 1, Kennett Square 610-388-2227, www.longwoodgardens.org Longwood offers 1,050 acres of woodlands, meadows, indoor and outdoor gardens, 11,000 types of plants, fountains, performing arts events, family activities, special exhibits and and classes. Admission charged.

The Mushroom Cap 114 W. State St., Kennett Square 610-444-8484, www.themushroomcap.com Fresh mushrooms from the family farm are shipped daily. Gifts and collectibles for sale. Open seven days a week.

The Mushroom Festival Kennett Square’s most popular event 610-925-3373, www.mushroomfestival.org Returns for the 36th annual festival on Sept. 11 and 12. There will be plenty of attractions and activities for people of all ages.

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Nottingham County Park 150 Park Rd., Nottingham, 610-932-2589 The park covers more than one square mile and has one of the largest serpentine barrens on the East Coast.

Located near the Pennsylvania/Maryland line, the park has pavilions and hiking trails.

Downtown Oxford Oxford’s downtown is charming and rich with history. The commercial district includes dining, an art gallery, and numerous unique shops. More information about the downtown attractions can be found at www.oxfordmainstreet.org.

Paradocx Vineyard 1833 Flint Hill Road, Landenberg 610-255-5684, www.paradox.com Local winery holds special events and tours throughout the year.

Pennsbury-Chadds Ford Antique Mall Home to dealers who specialize in glass, silverware, furniture, rare books, vintage toys and more.

Call 610-388-1620 for more information.

WEDNESDAY, AUGUST 25, 2021 MUSHROOM GUIDE - CHESTER COUNTY PRESS 93

124 Beaver Valley Rd., Chadds Ford, 610-459-0808 Tour the winery and enjoy special events.

QVC Studio Tour 1200 Wilson Dr., West Chester 800-600-9900, www.qvctours.com A guided walking tour offers an informative look inside the world’s leading electronic retailer. Watch live broadcasts in action.

Stroud Water Research Center 970 Spencer Rd., Avondale 610-268-2153, www.stroudcenter.org A global leader in freshwater research and public education of watershed restoration. Located along the banks of the White Clay Creek.

Va La Vineyards 8822 Gap Newport Pike, Route 41, Avondale 610-268-2702, www.valavineyards.com The winery specializes in small batches of very unusual blends made from rare Italian and French varieties, and delicious local artisan foods.

Winterthur Museum and Country Estate 5105 Kennett Pike (Route 52) Winterthur, Del. 302-888-4600, www.winterthur.org Henry Francis du Pont’s 175-room mansion is furnished with elegant antiques, surrounded by 1,000 acres of grounds and gardens. Mansion and garden tram tours are offered, along with special exhibitions, and The Enchanted Woods for families. Admission charged.

Wyncote Golf Club 50 Wyncote Dr., Oxford 610-932-8900, www.wyncote.com An award-winning golf course modeled after the great courses in Scotland.

VISITORS GUIDE

Penns Woods Winery

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