Culinary elevator pitch

My name is Chad Pattengale. I am a Marine veteran, and I grow food in Riverside, California. Inland Empire chefs have a problem I know too well. The specialty mushrooms on the menu spent days on a truck before they ever hit the pan. Flavor drops. Waste goes up. And the kitchen still pays a premium for a product that is already tired. Desert Fog Mycology grows oyster and other gourmet mushrooms locally, in a climate-controlled setup, harvested the morning of delivery. Chefs get a mushroom that still tastes like a mushroom. Home growers who want to try it themselves can start with a ready-to-fruit kit. If you run a kitchen, take my card. I will drop a sample box this week. Desert Fog Mycology. Grown here. Delivered today.