Ingredient Highlight: Chaga Mushroom

Ingredient Highlight: Chaga Mushroom

Our Sourcing Partners

We're passionate about where our ingredients come from, how they're grown, and how they're processed. We're dedicated to partnering with suppliers who are share our integrity to do good for our planet as much as we do good for our bodies.  

That's right, sustainably harvested chaga in rural Alaska, processed in San Francisco for potency by our friends, The Chaga Co. We are so thrilled to be partnering with The Chaga Co. to bring you the highest quality, most potent, and sustainable chaga. Certified organic. Clean. Pure. Chaga.


Quick Chaga Overview:

Chaga grows on Birch Trees which are found in the Northern hemisphere where it's cold (Canada, Alaska, NE USA, Siberia, Russia). Chaga is rich with powerful antioxidant compounds. An antioxidant compound absorbs the harmful byproducts of cellular metabolism which cause cell damage and speed aging. These compounds are found in the polyphenols, enzymes, and pigments (like melanin) that chaga produce as it grow. In addition, chaga has high levels of minerals like copper, selenium, zinc and manganese which promote the body’s own response to free radicals. Chaga contains the compounds betulin and betulinic acid, terpenes that have anti-viral effects. These compounds derive from the chaga organism’s symbiotic growth on birch trees in the wild, so it's important to know where and how the chaga you consume comes from.

- Exerpt from The Chaga Co.

Our Interview With The Chaga Co founder, Gavin Escolar:


1. What inspired you to start The Chaga Co.?

I was living in AK when the native people introduced me to chaga and its benefits. I found that chaga was beneficial to me that I opened up a shop in Alaska selling chaga, I then moved my operations from Ak to my hometown of San Francisco.


2. Why chaga? What are the benefits of chaga?

Chaga is an amazing superfood with the highest known immune modulating properties and antioxidants. Chaga for me gives me energy, clarity, and focus. Chaga also helps me out with my athletic performance.

3. Tell us more about how the Chaga you use is grown and harvested.

All of our chaga is wild harvested in the boreal forests of Ak in the dead of winter. Each of our sustainable foragers in AK has been doing this for many generations. They forage sustainable chaga with two principles in mind; find the highest, nutrient dense chaga, and leave enough chaga for us to come back to it later on.

4. How do you work with your forager partners?

I developed deep relationships with my foragers with AK. I travel to AK, actually going on April to get my quota of Chaga. I then test the chaga here in San Francisco for its cleanliness and potency.


5. What are some ways or practices that your forager partners ensure they’re sustainably harvesting chaga?

Generations of education and its their main means of livelihood. They know that if they over harvest the sterile conk of the chaga, it won’t grow back.

6. Once your chaga reaches San Francisco, walk us through how the chaga is processed. What key elements are important in this step?

The chaga is ground up to a flour fine powder or another consistency, then we use numerous processes on humidification and exposing it to UV light and ultrasound the break down the chilton wall of the chaga. We want to insure our chaga is clean and bioavailable.


7. What are some of your favorite ways to consume chaga?

I love my tinctures and powders. They are so versatile that I can take it anywhere. Goldmine adaptogen uses our powder and I use my goldmine with my ginger granola with oat milk :)

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