Start here. Setup, sterile basics, and your first harvest milestones in six short modules. No experience needed and nothing to buy first. When you finish, move on to Course 1.

The cultivation core, in twelve modules: mushroom biology, setting up your space, grain spawn, sterilization, substrate preparation, agar culture, and production-ready recipes, then four modules on contamination covering how to identify it, how to prevent it, how to recover a run worth saving, and a troubleshooting reference to keep beside the flow hood. Take this after the Quickstart. Everything else builds on it.

Scale up. Liquid culture, inoculation protocols, incubation, mycelium development, and fruiting chamber design, then your first three species: oyster, shiitake, and lion's mane. Take this after Course 1.

The business half of the craft. Harvest workflow and grading, post-harvest and cold chain, packaging and shelf life, unit economics, sales systems, production planning, team SOPs, and a 90-day scale plan. Assumes the cultivation skills from Courses 1 and 2.

Go from zero to your first harvest in 30 days. Daily guided tasks walk you through substrate prep, inoculation, incubation, fruiting, and harvest, with accountability check-ins, troubleshooting support, and a community of growers doing it alongside you. No experience needed. Start it in your first week.

Species-specific SOPs for growing gourmet mushrooms at home or commercially. Each guide covers biology, substrate recipes, growing parameters, troubleshooting, and harvest timing. Eight species: Lion's Mane, Oyster, Shiitake, King Trumpet, Reishi, Maitake, Turkey Tail, and Chestnut. Use them as reference alongside any course.

Complete build plans for growing spaces at every budget, from a closet setup to a commercial-grade dedicated room. Includes equipment lists, climate control specs, contamination prevention layouts, and step-by-step build instructions. Worth reading before you build anything.

Turn growing into a business. Market research, growing for profit, the farmers market to restaurant pipeline, packaging and branding, pricing strategy, and scaling operations. Includes templates, SOPs, and case studies from working mushroom businesses.