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 :)