Sea Farmer,
"Mushrooms are grown in manure."
I am sure you are aware that ground farmers, those who also raise dairy cows, spread the "manure" on their fields, so just about all you buy when you "Buy Locally", is grown with chicken or cow excrement as the fertilizer, although it may be supplemented with petroleum based fertilizers.
Fowl, in particular, excrete a rich in Urea manure, as they do not have 2 apertures, how else shall I put it?
Millions of tons of excreta HAVE to be disposed of, annually, and fertilizing fields, plowing under, seems ideal. Better, to me, than petroleum based fertilizers.
We have lived for thousands of years with this. Why would, all of a sudden, the fact that mushrooms are grown in HEATED compost, it gets to 160 F, be so repulsive?
Sterile, HAS to be to grow mushrooms.
I would be leery of what the feed store sells YOU to feed Oysters. YOU might have excreta in there, too. HIGH in ALL the nutrients you need, and the cheaper you can get it, the better. Norm of manufacturing, and you "manufacture" oysters.I wouldn't eat one if you put a gun to my head, but, what the hell?
OTH, I have had opportunity to BUY marinated mushrooms, and in almost every case, they were "Product of China", so I passed. I LIKE them, but NOT from China. I really cannot say that is because they might not be as good, or because they ARE from China. I also like preserved garlic, and all THAT comes from China, too, so I don't eat that.
It will come down to where I can't eat ANYTHING, because it is all imported from where I do not want it to be imported from.
Is that the way the World is supposed to be? 5000 year ago, they sent people out to find spices, new foods, whatever, fabrics, State,as it was, think Columbus, paid for the trip.
NOW, we are so godDAMNED scared to eat ANYTHING!!!
We are OMNIVORES. Reason you eat a SALAD is because you like the taste, BEFORE you get that rare steak.. I ain't a piscadore. Fish is a lenten thing, and I only eat fish a couple times in that 6 weeks, and, truthfully, it is not all that satisfying. More a donation to whoever is holding a fish fry.
Now, take one of the Green fry pans, get it hot, throw a room temp steak in there for 2 minutes, side one, 2 more side 2, and you got a GOOD steak.That is for 1/2 inch thick. Still red in the middle. Thicker will take longer.
George