What is one practice you’re cultivating that’s connected to the Black food sovereignty and liberation movement?

Having ownership over your food system is at the root of food sovereignty. For many people, when they think about food systems, they picture big-box grocery stores, refrigerated trucks, and other complex infrastructure. That’s all many of us have ever known or had access to.

But that system is deeply flawed.

As a fifth-generation farmer, my practice involves teaching community members how to grow their own food. Mushrooms are a huge part of that.

I meet many people who are unsure about mushrooms. Unfortunately, they carry a kind of mysticism. That’s why my tagline is “Eat more mushrooms.” They’re a superfood: rich in antioxidants, potassium, magnesium, vitamin D, and more. They’re nourishing and accessible. You don’t need fancy or expensive tools, and they’re easy to grow.

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Did someone teach you this practice, or did you cultivate it on your own?

On my own. I have a background in nutrition science and the healthcare field. One day, I randomly saw online that you could grow mushrooms in your closet, and I thought, “Oh, an at-home science experiment!” So I tried it out.

During the pandemic, I left healthcare and moved toward community nutrition, which had always been my goal. COVID-19 just expedited that shift.

As I was learning the craft of mushroom cultivation, I leaned on the wisdom passed down from being a fifth-generation farmer to help me become a steward in this space.

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Are there any ancestors or elders whose wisdom you draw from in your practice?

The resilience I’ve developed around farming stems from my grandfather. I grew up hearing stories from him all the time about growing food and taking pride in that work. I also gained wisdom from my mother, who grew up around farming but wasn’t allowed to steward the land because, back then, gender roles were much stricter. Still, she spent her childhood chasing chickens, collecting eggs, and engaging in that type of work. Today, I’ve been connecting with my cousins and listening to their experiences with our family’s land. These family practices have helped guide me in growing mushrooms.

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Demi’s Steps for Growing Edible Mushroom Sanctuaries 

• Source mushroom spawn online or from a farmer. Oyster and wine cap mushrooms are great options to start with.
• To reduce pathogen levels, soak straw in a cold water bath treated with hydrated lime for at least 12 hours, creating a Cold Water Lime Bath. After soaking, drain the straw well, but do not let it completely dry out.
• Layer the damp straw and mushroom spawn in a bucket with holes, then add more moist straw on top to complete the layering. Place the prepared bucket beside a garden bed.
• Cover the container for two weeks to encourage mushroom growth. At least once a day, remove the cover to allow airflow and mist the area with water. Within two weeks, the mushrooms will begin to fruit.