Our Story

“The Happy Mushroom is my name, and happy mushrooms are my game.”

-My daughter Violet

Hi. I’m Nathan. I grew up in England where my grandfather first taught me about gardening and growing. I’ve loved mushrooms as far back as I can remember.

I started growing mushrooms in Anchorage about five years ago from my home and greenhouse.

I would drive all over town in the middle of winter trying to get people to try them, and spent countless weekends at farmer’s markets and fairs. The mushrooms got rave reviews, and I started selling to restaurants, too.

In the summer of 2023, I took the plunge and expanded my farm. Now I can grow more varieties of mushrooms for our community to enjoy and benefit from. We are excited to be offering a subscription service so that you never miss out on a new variety.

I’ve partnered with Anchorage Greens indoor greenhouse, which is serving as my “storefront” for now. Thank you, Anchorage Greens!

I’m excited to be able to offer high-quality, delicious mushrooms to the residents of Anchorage and beyond, and am passionate about helping our community and supporting other small-business owners.

I’m happily married with two great kids, one dog, and a lot of Happy Mushrooms

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What’s our secret?

We’ll share.

Alaskan grown mushrooms starting in a jar

Mycology is the scientific study of fungi. And we’ve got it down.

Our growing process starts in a jar or petri dish where a liquid culture of mycelium meets sterilized grain. Mycelium is the root structure of what eventually becomes the mushrooms on your dinner plate.

We move the mycelium into a bag that contains a sterilized sawdust substrate. Think of it as mushroom soil — the same way mushrooms love to grow on fallen trees.

The mycelium grows through the sawdust in our incubation room until it becomes fungi.

When it’s ready, we move the bag into our fruiting chamber, which is kept at a low temperature with high humidity. Sound familiar, Anchorage? It’s no wonder why we have so many mushrooms in our local environment.

The fruiting chamber is where the magic happens.

We cut a slit in the bag, and soon the fungi begin to flower. It’s what we call a fruiting body, also known… as mushrooms!

When the mushroom caps start to turn up, we harvest them and immediately offer them for sale.

You can’t find fresher mushrooms anywhere in Anchorage.