In response to a growing interest in food self-sufficiency and farm diversification, the Trimble and Bullitt County Extension Agents for Agriculture and Natural Resources launched a hands-on mushroom cultivation class series. Hosted at the University of Kentucky Cooperative Extension Offices in Bullitt and Trimble Counties for over 40 participants, the programs focused on teaching residents and farmers how to grow oyster mushrooms using a simple, replicable method.

Participants learned the full process, from preparing the substrate and inoculating it with mushroom spawn to maintaining ideal growing conditions. While only using a standard 5-gallon bucket. Each attendee left with their own inoculated bucket, ready to produce mushrooms at home. There was a lot of excitement as people looked forward to harvesting their first mushrooms.

The program attracted a diverse group of learners, from backyard gardeners to small-scale farmers. Many were drawn by the novelty and fun of mushroom growing, while others were motivated by a desire for healthier eating, self-sustainability, and saving money. Several entrepreneurial attendees expressed interest in selling mushrooms at local farmers' markets and took home additional resources on enterprise budgeting.

Participants were most excited about the opportunity to grow their own food, embracing the self-sustainability, health benefits, and novelty of mushroom cultivation. Many were drawn by curiosity, a love for mushrooms, and the chance to learn a new, practical skill. Others appreciated the cost-saving potential and the fun, hands-on experience, especially those interested in homesteading or exploring small-scale farm income opportunities.

Survey results showed a dramatic increase in knowledge, with participants’ self-rated understanding rising from an average of 1.5 to 4.5 on a 5-point scale. Enthusiasm for continuing mushroom cultivation was high, with an average likelihood of 4.5/5 for growing oyster mushrooms and 4.8/5 for eating their homegrown mushrooms.

This class series not only equipped participants with practical skills but also inspired a deeper connection to sustainable food practices. By the end of the program, attendees felt empowered, informed, and ready to cultivate their own mushroom harvests—some for the table, others for the market.