We were born and raised in Michigan, where the lakes shape the seasons and the forests hold generations of knowledge about wild foods. Our roots here are more than geographic; they’re a commitment to the land, to local communities, and to responsible foraging. From the sandy soils of the Thumb to the dense northern hardwoods, Michigan’s diverse ecosystems guide everything we do.

A core part of our mission is to offer products free of pesticides and herbicides. We believe food should be as natural as the place it comes from. That’s why every wild product we handle is foraged from areas that are unmanaged by agricultural chemicals, and why we follow strict harvesting practices to protect plant and fungal communities. You won’t find treated or chemically exposed goods in our inventory—only carefully gathered, clean wild produce.

All wild mushrooms that are legally sold in Michigan are treated with the same care and transparency. Michigan allows the sale of a variety of wild-foraged mushrooms when they are correctly identified, harvested responsibly, and handled according to food safety standards. Commonly sold species include chanterelles, morels, oyster mushrooms, hen-of-the-woods (maitake), black trumpets, and porcini (boletes) where permitted. We ensure accurate identification, proper cleaning, and safe storage so customers receive only the highest-quality wild mushrooms.

We adhere to these principles:

• Forage only in pesticide- and herbicide-free areas whenever possible.

• Harvest sustainably to preserve habitats and future yields.

• Use expert identification to prevent mislabeling and ensure safety.

• Handle and package mushrooms under sanitary conditions to maintain freshness and quality.

Rooted in Michigan, committed to purity, and guided by respect for wild ecosystems—this is how we bring safe, natural wild mushrooms and other foraged goods to your table.