This is an API first project for mapping out the mushroom industry. I have always had a passion for mushrooms, but as I get older I am looking at investing in more side projects that aren’t always 100% about APIs. I wanted to spend some time this holidays refreshing my memory about what types of mushrooms are available on the market, and what types of products are being made from them. As I do with any data or content driven research I begin by creating an API to store all of the data and content I am gathering, helping me flesh out the dimensions of each business sector I am interested in.
\nAs with all of my work I really don’t know where this research is headed—I am just interested in learning about mushrooms. Eventually I’d like to use this data and content in a variety of web and mobile applications, but since I’m just getting started I don’t really understand all of the data I am needing to gather. A situation that is perfect suited for beginning as an API first project, helping me not just gather the data I need, but also do it in a way that will help me prepare for the future, while also not investing too much into wiring up a database, coding a web or mobile application, and any other costly infrastructure that may (or may not) be needed down the road. By starting as API first, I am able to flesh out the schema and structure of my APIs which will drive my research, and the resulting applications I will be needing down the road. To get started I spent about 10 minutes thinking about what the main areas of resources I will be needing to track across my work, and created ten separate individual resources.
\nThink of each of these resources as a worksheet in a single Microsoft Excel or Google Sheet spreadsheet. Providing me with a place where I can store data in a variety of buckets. Which begs the question, why don’t I just use a spreadsheet? Well, the data is a little more structured than what I can easily accomplish with a spreadsheet. That is a path I may explore for other simpler projects, but I know that my mushroom, substrate, recipes, and product data will most likely end up being more multi-dimensional than a simple spreadsheet will allow. This approach allows me to define all of my core resources as APIs, which I can mock and play with in the context of different applications, eventually settling in on a design that I can use to actually deploy an API.
\nFor my API first mushroom industry research I am using Postman to define the collections, and I am saving the initial data set for each resource as an example, which then can be used to actually mock and document the API—all without having to write any code. Meaning, you can run my mushroom Postman collection in your Postman account, generate a mock, and publish documentation, and be able to actually make calls to each API path and see the data returned as part of each response. This allows me to share my mocked mushroom API with any other stakeholders who might have input on which resources I’m defining, and the underlying schema for each one. They can even go ahead and add any resources they desire, change the underlying schema, and evolve the data as part of the collection either locally, or within the team environment where I have shared the mushroom API collection. Allowing us to collaboratively iterate on the design of the data and content I am collection as part of my mushroom industry API research.
\nI am going to keep iterating on my mushroom industry API first project, fleshing out my approach to understanding the mushroom industry here in the Pacific Northwest, and eventually beyond. It is something that may never actually become a real API, or if I find enough interesting data out there I may actually publish and begin developing a web and mobile application to make my research more widely available. Right now my list of resources, and the underlying schema is rapidly changing based upon what I am learning. API first projects trhive in this kind of environment, and doing API first within Postman is a very efficient and cost effective way for me to flesh out what this project needs. I don’t have write code, and I can easily publish the mocks and documentation and share with other folks I am talking to about this research. They can actually see what is possible, kick the tires, and provide me with feedback. Once things stabilize somewhat I may even consider developing a simple mock web or mobile application so that I can widen the stakeholders I’m talking to beyond the API community. This is what being API first is all about—helping me rapidly iterate on the projects I am developing, while also still building for many possible futures that I can easily service with one API.
\nIf you are interested in where I am going with this you can engage with my mushroom API work over at GitHub where I am publishing the API definitions, schema, JSON data, and powering the road map with GitHub issues.
\n","schema":"https://schema.getpostman.com/json/collection/v2.0.0/collection.json","toc":[],"owner":"35240","collectionId":"6eaafd5c-f24c-4152-810f-5f5690e9c60f","publishedId":"SWLYBW9q","public":true,"customColor":{"top-bar":"FFFFFF","right-sidebar":"303030","highlight":"EF5B25"},"publishDate":"2019-12-23T07:05:09.000Z"},"item":[{"name":"Mushrooms","id":"6bb4fdd8-fcf3-4229-80bf-05877021c931","protocolProfileBehavior":{"disableBodyPruning":true},"request":{"method":"GET","header":[],"url":"{{base_url}}/mushrooms/","description":"A listing of all the types of mushrooms, with details about each one for use alongside other data available in this research.
\n","urlObject":{"path":["mushrooms",""],"host":["{{base_url}}"],"query":[],"variable":[]}},"response":[{"id":"3b907ccf-89ac-432e-817a-83c43fa044bf","name":"Mushrooms","originalRequest":{"method":"GET","header":[],"url":"{{url}}/mushrooms"},"_postman_previewlanguage":null,"header":[],"cookie":[],"responseTime":null,"body":"[\n {\n \"name\": \"Portobello\",\n \"description\": \"Agaricus bisporus is an edible basidiomycete mushroom native to grasslands in Europe and North America. It has two color states while immature—white and brown—both of which have various names. This mushroom is commonly sold under the name portobello mushroom (also portabella or portobella) but the etymology is disputed. When immature and white, this mushroom may be known as common mushroom, white mushroom, button mushroom, cultivated mushroom, table mushroom, and champignon mushroom. When immature and brown, it may be known variously as Swiss brown mushroom, Roman brown mushroom, Italian brown mushroom, cremini/crimini mushroom, or chestnut mushroom.\",\n \"scientific_name\": \"Agaricus bisporus\",\n \"wikipedia_url\": \"https://en.wikipedia.org/wiki/Agaricus_bisporus\",\n \"commercially_harvested\": true,\n \"commercially_cultivated\": true\n },\n {\n \"name\": \"Oyster\",\n \"description\": \"Pleurotus is a genus of gilled mushrooms which includes one of the most widely eaten mushrooms, P. ostreatus. Species of Pleurotus may be called oyster, abalone, or tree mushrooms, and are some of the most commonly cultivated edible mushrooms in the world.[1] Pleurotus fungi have been used in mycoremediation of pollutants such as petroleum and polycyclic aromatic hydrocarbons.\",\n \"scientific_name\": \"Pleurotus\",\n \"wikipedia_url\": \"https://en.wikipedia.org/wiki/Pleurotus\",\n \"commercially_harvested\": true,\n \"commercially_cultivated\": true\n },\n {\n \"name\": \"Shiitake\",\n \"description\": \"The shiitake is an edible mushroom native to East Asia, which is cultivated and consumed in many Asian countries. It is considered a medicinal mushroom in some forms of traditional medicine.\",\n \"scientific_name\": \"Lentinula edodes\",\n \"wikipedia_url\": \"https://en.wikipedia.org/wiki/Shiitake\",\n \"commercially_harvested\": true,\n \"commercially_cultivated\": true\n },\n {\n \"name\": \"Jelly Ear\",\n \"description\": \"Auricularia auricula-judae, known as the Jew's ear, (black) wood ear, jelly ear or by a number of other common names, is a species of edible Auriculariales fungus found worldwide. The fruiting body is distinguished by its noticeably ear-like shape and brown colouration; it grows upon wood, especially elder. Its specific epithet is derived from the belief that Judas Iscariot hanged himself from an elder tree; the Latin Judae was mistranslated into English as 'Jew's', leading to the term Jew's ear, while today jelly ear and other names are sometimes used. The fungus can be found throughout the year in temperate regions worldwide, where it grows upon both dead and living wood.\",\n \"scientific_name\": \"Auricularia auricula-judae\",\n \"wikipedia_url\": \"https://en.wikipedia.org/wiki/Auricularia_auricula-judae\",\n \"commercially_harvested\": true,\n \"commercially_cultivated\": true\n },\n {\n \"name\": \"Straw\",\n \"description\": \"Volvariella volvacea (also known as paddy straw mushroom or straw mushroom) is a species of edible mushroom cultivated throughout East and Southeast Asia and used extensively in Asian cuisines. They are often available fresh in Asia, but are more frequently found in canned or dried forms outside their nations of cultivation. Worldwide, straw mushrooms rank third in consumption, although their use in the West is somewhat uncommon and usually confined to use in Oriental cooking.\",\n \"scientific_name\": \"Volvariella volvacea\",\n \"wikipedia_url\": \"https://en.wikipedia.org/wiki/Volvariella_volvaceae\",\n \"commercially_harvested\": true,\n \"commercially_cultivated\": true\n },\n {\n \"name\": \"Enokitake\",\n \"description\": \"Enoki is a mushroom that is well-known for its role in Japanese cuisine, where it is also known as Enokitake. Commercially-farmed enoki is a long, thin white mushroom and is a popular ingredient for soups, especially in East Asian cuisine, but can be used for salads and other dishes. The mushroom has a crisp texture and can be refrigerated for approximately one week. The farmed form is also known as golden needle mushroom, futu mushroom or lily mushroom. The farmed F. velutipes is sold both fresh and canned. The wild forms differ in color, texture, and sliminess and may be called futu, seafood mushrooms, winter mushrooms or winter fungus, velvet foot, velvet stem or velvet shank.When picking it in the wild, it is important not to confuse it with the poisonous Galerina marginata. Flammulina velutipes can be distinguished by its shiny and sticky caps, white spores, and the absence of a ring on the stem. Galerina marginata presents brown caps and stipe and most notably has brown, rusty spores. It also tends to grow isolated and it presents a ring.\",\n \"scientific_name\": \"Flammulina velutipes\",\n \"wikipedia_url\": \"https://en.wikipedia.org/wiki/Enokitake\",\n \"commercially_harvested\": true,\n \"commercially_cultivated\": true\n },\n {\n \"name\": \"Enokitake\",\n \"description\": \"Enoki is a mushroom that is well-known for its role in Japanese cuisine, where it is also known as Enokitake. Commercially-farmed enoki is a long, thin white mushroom and is a popular ingredient for soups, especially in East Asian cuisine, but can be used for salads and other dishes. The mushroom has a crisp texture and can be refrigerated for approximately one week. The farmed form is also known as golden needle mushroom, futu mushroom or lily mushroom. The farmed F. velutipes is sold both fresh and canned. The wild forms differ in color, texture, and sliminess and may be called futu, seafood mushrooms, winter mushrooms or winter fungus, velvet foot, velvet stem or velvet shank.When picking it in the wild, it is important not to confuse it with the poisonous Galerina marginata. Flammulina velutipes can be distinguished by its shiny and sticky caps, white spores, and the absence of a ring on the stem. Galerina marginata presents brown caps and stipe and most notably has brown, rusty spores. It also tends to grow isolated and it presents a ring.\",\n \"scientific_name\": \"Flammulina velutipes\",\n \"wikipedia_url\": \"https://en.wikipedia.org/wiki/Enokitake\",\n \"commercially_harvested\": true,\n \"commercially_cultivated\": true\n },\n {\n \"name\": \"White Jelly\",\n \"description\": \"Tremella fuciformis is a species of fungus; it produces white, frond-like, gelatinous basidiocarps (fruiting bodies). It is widespread, especially in the tropics, where it can be found on the dead branches of broadleaf trees. This fungus is commercially cultivated and is one of the most popular fungi in the cuisine and medicine of China. Tremella fuciformis is commonly known as snow fungus, snow ear, silver ear fungus, and white jelly mushroom. Tremella fuciformis is a parasitic yeast, and grows as a slimy, mucous-like film until it encounters its preferred hosts, various species of Annulohypoxylon (or possibly Hypoxylon) fungi, whereupon it then invades, triggering the aggressive mycelial growth required to form the fruiting bodies.\",\n \"scientific_name\": \"Tremella fuciformis\",\n \"wikipedia_url\": \"https://en.wikipedia.org/wiki/Tremella_fuciformis\",\n \"commercially_harvested\": true,\n \"commercially_cultivated\": true\n },\n {\n \"name\": \"Buna shimeji\",\n \"description\": \"Buna shimeji is an edible mushroom native to East Asia. It is cultivated locally in temperate climates in Europe, North America and Australia and sold fresh in super markets. In nature, shimeji are gilled mushrooms that grow on wood. Most often the mushroom is found on beech trees, hence the common name, Beech Mushroom. They are often small and thin in appearance and popular in many nations across the world.\",\n \"scientific_name\": \"Hypsizygus tessellatus\",\n \"wikipedia_url\": \"https://en.wikipedia.org/wiki/Hypsizygus_tessellatus\",\n \"commercially_harvested\": true,\n \"commercially_cultivated\": true\n },\n {\n \"name\": \"King Stropharia\",\n \"description\": \"Stropharia rugosoannulata, commonly known as the wine cap stropharia, garden giant, burgundy mushroom or king stropharia (Japanese: saketsubatake), is an agaric of the family Strophariaceae found in Europe and North America, and introduced to Australia and New Zealand. The mushroom was reported in April 2018 in Colombia, in the city of Bogota. Unlike many other members of the genus Stropharia, it is widely regarded as a choice edible and is commercially cultivated.\",\n \"scientific_name\": \"Stropharia rugosoannulata\",\n \"wikipedia_url\": \"https://en.wikipedia.org/wiki/Stropharia_rugosoannulata\",\n \"commercially_harvested\": true,\n \"commercially_cultivated\": true\n },\n {\n \"name\": \"Chestnut\",\n \"description\": \"Cyclocybe aegerita, also called Agrocybe cylindracea, Agrocybe aegerita or Pholiota aegerita, is a mushroom in the genus Cyclocybe which is commonly known as the poplar mushroom, chestnut mushroom, or velvet pioppini. In Japan, it is called Yanagi-matsutake.\",\n \"scientific_name\": \"Cyclocybe aegerita\",\n \"wikipedia_url\": \"https://en.wikipedia.org/wiki/Cyclocybe_aegerita\",\n \"commercially_harvested\": true,\n \"commercially_cultivated\": true\n },\n {\n \"name\": \"Lion's Mane\",\n \"description\": \"Hericium erinaceus (also called lion's mane mushroom, monkey head mushroom, bearded tooth mushroom, satyr's beard, bearded hedgehog mushroom, pom pom mushroom, or bearded tooth fungus) is an edible and medicinal mushroom belonging to the tooth fungus group. Native to North America, Europe and Asia it can be identified by its long spines (greater than 1 cm length), its appearance on hardwoods and its tendency to grow a single clump of dangling spines. Hericium erinaceus can be mistaken for other species of Hericium, which are all popular edibles that grow across the same range. In the wild, these mushrooms are common during late summer and fall on hardwoods, particularly American beech.\",\n \"scientific_name\": \"Hericium erinaceus\",\n \"wikipedia_url\": \"https://en.wikipedia.org/wiki/Hericium_erinaceus\",\n \"commercially_harvested\": true,\n \"commercially_cultivated\": true\n },\n {\n \"name\": \"Porcini\",\n \"description\": \"Boletus edulis is a basidiomycete fungus, and the type species of the genus Boletus. Widely distributed in the Northern Hemisphere across Europe, Asia, and North America, it does not occur naturally in the Southern Hemisphere, although it has been introduced to southern Africa, Australia, New Zealand, and Brazil. Several closely related European mushrooms formerly thought to be varieties or forms of B. edulis have been shown using molecular phylogenetic analysis to be distinct species, and others previously classed as separate species are conspecific with this species. The western North American species commonly known as the California king bolete (Boletus edulis var. grandedulis) is a large, darker-coloured variant first formally identified in 2007.\",\n \"scientific_name\": \"Boletus edulis\",\n \"wikipedia_url\": \"https://en.wikipedia.org/wiki/Boletus_edulis\",\n \"commercially_harvested\": true,\n \"commercially_cultivated\": true\n },\n {\n \"name\": \"Puffball\",\n \"description\": \"Calbovista is a fungal genus containing the single species Calbovista subsculpta, commonly known as the sculptured puffball, sculptured giant puffball, and warted giant puffball. It is a common puffball of the Rocky Mountains and Pacific Coast ranges of western North America. The puffball is more or less round with a diameter of up to 15 cm (6 in), white becoming brownish in age, and covered with shallow pyramid-shaped plates or scales. It fruits singly or in groups along roads and in open woods at high elevations, from summer to autumn.\",\n \"scientific_name\": \"Calbovista\",\n \"wikipedia_url\": \"https://en.wikipedia.org/wiki/Calbovista\",\n \"commercially_harvested\": true,\n \"commercially_cultivated\": true\n },\n {\n \"name\": \"Giant Puffball\",\n \"description\": \"Calvatia gigantea, commonly known as the giant puffball, is a puffball mushroom commonly found in meadows, fields, and deciduous forests usually in late summer and autumn. It is found in temperate areas throughout the world.\",\n \"scientific_name\": \"Calvatia gigantea\",\n \"wikipedia_url\": \"https://en.wikipedia.org/wiki/Calvatia_gigantea\",\n \"commercially_harvested\": true,\n \"commercially_cultivated\": true\n },\n {\n \"name\": \"Chanterelle\",\n \"description\": \"Cantharellus cibarius is a species of golden chanterelle mushroom in the genus Cantharellus. It is also known as girolle. It is native to Europe, growing mainly in deciduous and coniferous forests.[4][5] Due to its characteristic features, it is practically impossible to mix it up with toxic mushrooms. This has resulted in making chanterelles the most popular mushrooms to eat. The season for picking it usually occurs between July and October. It is possible to use the mushroom in a variety of dishes. The mushroom can be preserved by either drying it or freezing it. An oven should not be used when drying it because can result in the mushroom becoming bitter.\",\n \"scientific_name\": \"Cantharellus cibarius\",\n \"wikipedia_url\": \"https://en.wikipedia.org/wiki/Cantharellus_cibarius\",\n \"commercially_harvested\": true,\n \"commercially_cultivated\": true\n },\n {\n \"name\": \"Funnel Chanterelle\",\n \"description\": \"Craterellus tubaeformis (formerly Cantharellus tubaeformis) is an edible fungus, also known as Yellowfoot, winter mushroom, or Funnel Chanterelle. It is mycorrhizal, forming symbiotic associations with plants, making it very challenging to cultivate. It is smaller than the golden chanterelle (Cantharellus cibarius) and has a dark brown cap with paler gills and a hollow yellow stem. C. tubaeformis tastes stronger but less fruity than the golden chanterelle. It has a very distinctive smokey, peppery taste when raw. It grows in temperate and cold parts of Northern America and Europe, including Scandinavia, Finland, Russia, and the British Isles, as well as in the Himalayas in Asia, including Assam,[1][unreliable source?] in the central parts of the Indian Subcontinent, and in Thailand.\",\n \"scientific_name\": \"Craterellus tubaeformis\",\n \"wikipedia_url\": \"https://en.wikipedia.org/wiki/Craterellus_tubaeformis\",\n \"commercially_harvested\": true,\n \"commercially_cultivated\": true\n },\n {\n \"name\": \"Wood Blewit\",\n \"description\": \"Clitocybe nuda, commonly known as the wood blewit and alternately described as Lepista nuda, is an edible mushroom native to Europe and North America. Described by Pierre Bulliard in 1790, it was also known as Tricholoma nudum for many years. It is found in both coniferous and deciduous woodlands. It is a fairly distinctive mushroom that is widely eaten, though there is some caution about edibility. Nevertheless, it has been cultivated in Britain, the Netherlands and France.\",\n \"scientific_name\": \"Clitocybe nuda\",\n \"wikipedia_url\": \"https://en.wikipedia.org/wiki/Clitocybe_nuda\",\n \"commercially_harvested\": true,\n \"commercially_cultivated\": true\n },\n {\n \"name\": \"Gypsy\",\n \"description\": \"Cortinarius caperatus, commonly known as the gypsy mushroom, is an edible mushroom of the genus Cortinarius found in northern regions of Europe and North America. It was known as Rozites caperata for many years before genetic studies revealed that it belonged to the genus Cortinarius. The fruit bodies appear in autumn in coniferous and beech woods as well as heathlands in late summer and autumn. The ochre-coloured cap is up to 10 cm (4 in) across and has a fibrous surface. The clay-colored gills are attached to the stipe under the cap, and the stipe is whitish with a whitish ring. The flesh has a mild smell and flavor.\",\n \"scientific_name\": \"Cortinarius caperatus\",\n \"wikipedia_url\": \"https://en.wikipedia.org/wiki/Cortinarius_caperatus\",\n \"commercially_harvested\": true,\n \"commercially_cultivated\": true\n },\n {\n \"name\": \"Black Chanterelle\",\n \"description\": \"Craterellus cornucopioides, or horn of plenty, is an edible mushroom. It is also known as the black chanterelle, black trumpet, trompette de la mort (French), trombetta dei morti (Italian) or trumpet of the dead. The Cornucopia, in Greek mythology, referred to the magnificent horn of the nymph Amalthea's goat (or of herself in goat form), that filled itself with whatever meat or drink its owner requested. It has become the symbol of plenty. A possible origin for the name trumpet of the dead is that the growing mushrooms were seen as being played as trumpets by dead people under the ground.\",\n \"scientific_name\": \"Craterellus cornucopioides\",\n \"wikipedia_url\": \"https://en.wikipedia.org/wiki/Craterellus_cornucopioides\",\n \"commercially_harvested\": true,\n \"commercially_cultivated\": true\n },\n {\n \"name\": \"Hen-of-the-Woods\",\n \"description\": \"Grifola frondosa is a polypore mushroom that grows in clusters at the base of trees, particularly oaks. The mushroom is commonly known among English speakers as hen-of-the-woods, ram's head and sheep's head. It is typically found in late summer to early autumn. In the United States' supplement market, as well as in Asian grocery stores, the mushroom is known by its Japanese name maitake. Throughout Italian American communities in the northeastern United States, it is commonly known as the signorina mushroom. G. frondosa should not be confused with Laetiporus sulphureus, another edible bracket fungus that is commonly called chicken of the woods or sulphur shelf. It is native to China, the northeastern part of Japan and North America.\",\n \"scientific_name\": \"Grifola frondosa\",\n \"wikipedia_url\": \"https://en.wikipedia.org/wiki/Grifola_frondosa\",\n \"commercially_harvested\": true,\n \"commercially_cultivated\": true\n },\n {\n \"name\": \"Lion's Mane\",\n \"description\": \"Hericium erinaceus (also called lion's mane mushroom, monkey head mushroom, bearded tooth mushroom, satyr's beard, bearded hedgehog mushroom, pom pom mushroom, or bearded tooth fungus) is an edible and medicinal mushroom belonging to the tooth fungus group. Native to North America, Europe and Asia it can be identified by its long spines (greater than 1 cm length), its appearance on hardwoods and its tendency to grow a single clump of dangling spines. Hericium erinaceus can be mistaken for other species of Hericium, which are all popular edibles that grow across the same range. In the wild, these mushrooms are common during late summer and fall on hardwoods, particularly American beech.\",\n \"scientific_name\": \"Hericium erinaceus\",\n \"wikipedia_url\": \"https://en.wikipedia.org/wiki/Hericium_erinaceus\",\n \"commercially_harvested\": true,\n \"commercially_cultivated\": true\n },\n {\n \"name\": \"Lion's Mane\",\n \"description\": \"Hydnum repandum, commonly known as the sweet tooth, wood hedgehog or hedgehog mushroom, is a basidiomycete fungus of the family Hydnaceae. First described by Carl Linnaeus in 1753, it is the type species of the genus Hydnum. The fungus produces fruit bodies (mushrooms) that are characterized by their spore-bearing structures—in the form of spines rather than gills—which hang down from the underside of the cap. The cap is dry, colored yellow to light orange to brown, and often develops an irregular shape, especially when it has grown closely crowded with adjacent fruit bodies. The mushroom tissue is white with a pleasant odor and a spicy or bitter taste. All parts of the mushroom stain orange with age or when bruised.\",\n \"scientific_name\": \"Hydnum repandum\",\n \"wikipedia_url\": \"https://en.wikipedia.org/wiki/Hydnum_repandum\",\n \"commercially_harvested\": true,\n \"commercially_cultivated\": true\n },\n {\n \"name\": \"Morel\",\n \"description\": \"Morchella, the true morels, is a genus of edible sac fungi closely related to anatomically simpler cup fungi in the order Pezizales (division Ascomycota). These distinctive fungi have a honeycomb appearance due to the network of ridges with pits composing their caps. Morels are prized by gourmet cooks, particularly in French cuisine. Due to difficulties in cultivation, commercial harvesting of wild morels has become a multimillion-dollar industry in the temperate Northern Hemisphere, in particular North America, Turkey, China, the Himalayas, India, and Pakistan, where these highly prized fungi are found in abundance. Typified by Morchella esculenta in 1794, the genus has been the source of considerable taxonomical controversy throughout the years, mostly with regard to the number of species involved, with some mycologists recognising as few as three species and others over thirty. Current molecular phylogenetics suggest there might be over seventy species of Morchella worldwide, most of them exhibiting high continental endemism and provincialism.\",\n \"scientific_name\": \"Morchella\",\n \"wikipedia_url\": \"https://en.wikipedia.org/wiki/Morchella\",\n \"commercially_harvested\": true,\n \"commercially_cultivated\": true\n },\n {\n \"name\": \"Oyster\",\n \"description\": \"Pleurotus ostreatus, the pearl oyster mushroom or tree oyster mushroom, is a common edible mushroom. It was first cultivated in Germany as a subsistence measure during World War I[2] and is now grown commercially around the world for food. It is related to the similarly cultivated king oyster mushroom. Oyster mushrooms can also be used industrially for mycoremediation purposes. The oyster mushroom is one of the more commonly sought wild mushrooms, though it can also be cultivated on straw and other media. It has the bittersweet aroma of benzaldehyde (which is also characteristic of bitter almonds).\",\n \"scientific_name\": \"Pleurotus ostreatus\",\n \"wikipedia_url\": \"https://en.wikipedia.org/wiki/Edible_mushroom\",\n \"commercially_harvested\": true,\n \"commercially_cultivated\": true\n },\n {\n \"name\": \"Matsutake\",\n \"description\": \"Matsutake is the common name for a highly sought mycorrhizal mushroom that grows in Asia, Europe, and North America. It is prized in Japanese, Korean, and Chinese cuisine for its distinct spicy-aromatic odor.\",\n \"scientific_name\": \"Tricholoma matsutake\",\n \"wikipedia_url\": \"https://en.wikipedia.org/wiki/Matsutake\",\n \"commercially_harvested\": true,\n \"commercially_cultivated\": true\n },\n {\n \"name\": \"Tuber\",\n \"description\": \"Tuber is a genus in the Tuberaceae family of fungi. It includes several species of truffles that are highly valued as delicacies. According to a standard reference text, the widespread genus contains 86 species.\",\n \"scientific_name\": \"Tuberaceae\",\n \"wikipedia_url\": \"https://en.wikipedia.org/wiki/Tuber_(fungus)\",\n \"commercially_harvested\": true,\n \"commercially_cultivated\": true\n }\n]"}],"_postman_id":"6bb4fdd8-fcf3-4229-80bf-05877021c931"},{"name":"Substrates","id":"cc19cdcd-accb-47d7-9f13-c959f89fb437","protocolProfileBehavior":{"disableBodyPruning":true},"request":{"method":"GET","header":[],"url":"{{substrate_url}}/substrates/","description":"These are teh substrates.
\n","urlObject":{"path":["substrates",""],"host":["{{substrate_url}}"],"query":[],"variable":[]}},"response":[],"_postman_id":"cc19cdcd-accb-47d7-9f13-c959f89fb437"},{"name":"Substrates","id":"de228acb-9be0-4527-8686-b935b46723ae","protocolProfileBehavior":{"disableBodyPruning":true},"request":{"method":"GET","header":[],"url":"{{base_url}}/substrates/","description":"Tracking on the different substrates or mediums in use by mushroom growers, providing the base of their operations.
\n","urlObject":{"path":["substrates",""],"host":["{{base_url}}"],"query":[],"variable":[]}},"response":[{"id":"3889ab33-5ae3-4740-a13f-62a0bcfdf8f9","name":"Substrates","originalRequest":{"method":"GET","header":[],"url":"{{substrate_url}}/substrates/"},"_postman_previewlanguage":null,"header":null,"cookie":[],"responseTime":null,"body":"[\n {\n \"name\": \"Logs\",\n \"description\": \"One can grow mushrooms on logs with great success. The log is cut, inoculated with dowel spawn, and left to incubate. When using logs, you must take into account the type of wood and when the log was cut.\"\n },\n {\n \"name\": \"Straw\",\n \"description\": \"Pasteurized Straw is commonly used to grow oyster mushrooms. It is cheap and effective, albeit a little messy.\"\n },\n {\n \"name\": \"Hardwood Sawdust\",\n \"description\": \"Hardwoods such as oak, beech and maple make for a great substrate for many types of mushrooms, especially when combined with a bran supplement.\"\n },\n {\n \"name\": \"Hardwood Wood Chips\",\n \"description\": \"Hardwoods such as oak, beech and maple make for a great substrate for many types of mushrooms, especially when combined with a bran supplement.\"\n },\n {\n \"name\": \"Soy Hulls\",\n \"description\": \"Soy hulls can be mixed with hardwood sawdust at different ratios to produce extremely effective and high yielding substrates, particularly for growing oysters.\"\n },\n {\n \"name\": \"Compost\",\n \"description\": \"Compost is a substrate that requires the most time to prepare, but it makes an effective soil-substitute for growing mushrooms. Compost is a mixture of yard waste, like leaves, grass clippings, weeds and branches, with kitchen waste like coffee grounds, vegetable scraps, eggshells and shells.\"\n },\n {\n \"name\": \"Manure\",\n \"description\": \"Common button mushrooms are grown on composted manure, specially prepared using a two phase composting and sterilization process.\"\n },\n {\n \"name\": \"Coco Coir and Vermiculite\",\n \"description\": \"Coir is a commercially available mix of ground up coconut husk and shells which can be mixed with vermiculite to create an effective substrate.\"\n },\n {\n \"name\": \"Banana Leaves\",\n \"description\": \"Mushrooms will grow on a number of urban and agricultural waste products, including banana leaves.\"\n },\n {\n \"name\": \"Coffee Grounds and More\",\n \"description\": \"Mushrooms will grow on a number of urban and agricultural waste products, including spent coffee grounds.\"\n }\n]"}],"_postman_id":"de228acb-9be0-4527-8686-b935b46723ae"},{"name":"Benefits","id":"492c425a-967c-455a-a8e3-de0f5c5e672d","protocolProfileBehavior":{"disableBodyPruning":true},"request":{"method":"GET","header":[],"url":"{{base_url}}/benefits/","description":"Understanding what all of the health benefits are when it comes to eating mushrooms as part of your regular diet.
\n","urlObject":{"path":["benefits",""],"host":["{{base_url}}"],"query":[],"variable":[]}},"response":[{"id":"74515ea9-d942-4e7b-a0e0-f729cbd5eacb","name":"Benefits","originalRequest":{"method":"GET","header":[],"url":"/benefits/"},"_postman_previewlanguage":null,"header":null,"cookie":[],"responseTime":null,"body":"[\n {\n \"name\": \"Cancer\",\n \"description\": \"The antioxidant content in mushrooms may help prevent lung, prostate, breast, and other types of cancer, according to the National Cancer Institute.\"\n },\n {\n \"name\": \"Diabetes\",\n \"description\": \"Dietary fiber may help manage a number of health conditions, including type 2 diabetes.\"\n },\n {\n \"name\": \"Heart\",\n \"description\": \"The fiber, potassium, and vitamin C in mushrooms may contribute to cardiovascular health.\"\n },\n {\n \"name\": \"Pregnancy\",\n \"description\": \"Many women take folic acid, or folate, supplements during pregnancy to boost fetal health, but mushrooms can also provide folate.\"\n },\n {\n \"name\": \"Vitamin D\",\n \"description\": \"Mushrooms are also the only vegan, nonfortified dietary source of vitamin D.\"\n },\n {\n \"name\": \"Nervous System\",\n \"description\": \"The choline in mushrooms can help with muscle movement, learning, and memory. Choline assists in maintaining the structure of cellular membranes and plays a role in the transmission of nerve impulses.\"\n },\n {\n \"name\": \"Digestion\",\n \"description\": \"Mushrooms are a gut-friendly food. They are prebiotic, which means they nourish the good bacteria in your gut. They’ve also been found to balance the microbiome’s beneficial bacteria, such as Acidophilus and Bifidobacterium.\"\n },\n {\n \"name\": \"Weight\",\n \"description\": \"Mushrooms have a lot of nutritional value with few calories and little fat. They also contain two types of dietary fibers, beta-glucans and chitin, which increase satiety and reduce appetite.\"\n },\n {\n \"name\": \"Aging\",\n \"description\": \"Mushrooms contain a super-high concentration of two antioxidants, ergothioneine and glutathione, according to a 2017 Penn State study. When these antioxidants are present together, they work extra-hard to protect the body from the physiological stress that causes visible signs of aging,\"\n },\n {\n \"name\": \"Brain\",\n \"description\": \"Those two aforementioned antioxidants (ergothioneine and glutathione) may also help prevent Parkinson's and Alzheimer's, the Penn State researchers say. They recommend eating at least five button mushrooms per day to reduce your risk of neurological illness in the future.\"\n },\n {\n \"name\": \"Memory\",\n \"description\": \"Another mental mushroom-related benefit: Researchers at the National University of Singapore found that eating two 3/4 cup servings of cooked mushrooms per week may reduce your odds of mild cognitive decline in a 2019 study.\"\n },\n {\n \"name\": \"Memory\",\n \"description\": \"Mushrooms help recipes taste better in place of salt because they contain glutamate ribonucleotides. Those compounds contribute a savory, umami taste with no ramifications for your blood pressure or heart disease risk.\"\n },\n {\n \"name\": \"Bones\",\n \"description\": \"At the supermarket, grab a package marked UVB. How come? UVB-labeled mushrooms have been exposed to sunlight during their growth period (as opposed to mushrooms that are grown in the dark), and therefore have converted a compound called ergosterol directly into vitamin D. This means by eating just 3 ounces of UVB-exposed mushrooms, you've met your daily vitamin D requirement and given your bone health a leg up.\"\n },\n {\n \"name\": \"Energy\",\n \"description\": \"Mushrooms are rich in B vitamins: riboflavin [B2], folate [B9], thiamine [B1], pantothenic acid [B5], and niacin [B3]. These help the body utilize energy from the food we consume and produce red blood cells, which carry oxygen throughout the body.\"\n },\n {\n \"name\": \"Immune System\",\n \"description\": \"Mushrooms are the leading source of the antioxidant nutrient selenium in the produce aisle. Antioxidants, like selenium, protect body cells from damage that might lead to chronic diseases and help to strengthen the immune system, as well. In addition, mushrooms provide ergothioneine, a naturally occurring antioxidant that may help protect the body’s cells.\"\n }\n]"}],"_postman_id":"492c425a-967c-455a-a8e3-de0f5c5e672d"},{"name":"Organizations","id":"e3fa5fa7-172e-464b-8787-78ea0d3ebe51","protocolProfileBehavior":{"disableBodyPruning":true},"request":{"method":"GET","header":[],"url":"{{base_url}}/organizations/","description":"Tracking on the different companies, organizations, institutions, and government agencies that influence and drive the mushroom industry.
\n","urlObject":{"path":["organizations",""],"host":["{{base_url}}"],"query":[],"variable":[]}},"response":[{"id":"e1bc5345-46a0-4b2e-af37-873b531ded13","name":"Organizations","originalRequest":{"method":"GET","header":[],"url":"{{organization_url}}/organizations/"},"_postman_previewlanguage":null,"header":null,"cookie":[],"responseTime":null,"body":"[\n {\n \"name\": \"Fungi Perfecti\",\n \"description\": \"Fungi Perfecti, LLC is a family-owned business dedicated to promoting the cultivation of high quality gourmet and medicinal mushrooms. In business since 1980, we have been instrumental in developing new technologies and markets for gourmet mushrooms throughout the world.\",\n \"product_types\": [\n \"Extracts\",\n \"Capsules\",\n \"Powders\",\n \"Dried\",\n \"Spawn\"\n ],\n \"tags\": [\n \"Commerce\",\n \"Information\",\n \"Equipment\"\n ],\n \"website_url\": \"https://fungi.com/\",\n \"instagram_url\": \"https://www.instagram.com/fungiperfecti/\",\n \"youtube_url\": \"https://www.youtube.com/user/fungiperfectivideo\",\n \"facebook_url\": \"https://www.facebook.com/FungiPerfecti/\",\n \"twitter_url\": \"\"\n },\n {\n \"name\": \"Mikuni Wild Harvest\",\n \"description\": \"Every member of the Mikuni family began as a mushroom forager. For each of us, what started as an enjoyable pastime has evolved into a fulfilling career. Mikuni started exporting mushrooms to Japan and Europe in the early eighties. In 2001, Mikuni changed focus to the development of a boutique line of sustainable wild foods for restaurants and gourmet retail outlets. Since then, our company has grown from three committed individuals slugging it out in a basement office, to a team of like-minded individuals with distribution centers throughout Canada and the United States. Although the size and direction of our company has changed dramatically over the years, our concept and commitment has not. It has always been Mikuni’s goal to provide our customers with the highest quality of unique and sustainable wild foods.\",\n \"product_types\": [\n \"Fresh\"\n ],\n \"tags\": [\n \"Commerce\"\n ],\n \"website_url\": \"https://www.mikuniwildharvest.com/\",\n \"twitter_url\": \"https://twitter.com/mikuniwild\",\n \"youtube_url\": \"\",\n \"facebook_url\": \"https://www.facebook.com/MikuniWildHarvestPage\",\n \"instagram_url\": \"\"\n },\n {\n \"name\": \"Oregon Mushrooms\",\n \"description\": \"Oregon Mushrooms has been in the business of mushrooms for many years. Scott began hunting for wild mushrooms in Oregon and drying them for future use. Scott then began selling one ounce bags of dried morels on eBay in 1999 and we still sell on Ebay. After years of selling on eBay, our customers started to wonder if they could buy mushrooms of different types such as fresh chanterelles, fresh matsutakes, fresh lobster and fresh porcini mushrooms among others.\",\n \"product_types\": [\n \"Fresh\"\n ],\n \"tags\": [\n \"Commerce\"\n ],\n \"website_url\": \"https://www.oregonmushrooms.com\",\n \"twitter_url\": \"https://twitter.com/OregonMushrooms\",\n \"instagram_url\": \"\",\n \"youtube_url\": \"\",\n \"facebook_url\": \"https://www.facebook.com/oregonmushrooms\"\n },\n {\n \"name\": \"Pacific Rim Mushrooms\",\n \"description\": \"Since 2001 Pacific Rim Mushrooms has been offering a distinct line of wild mushrooms from Canada and the United States. We offer a line of dried and fresh mushrooms depending on the time of season as well as wild exotic greens such as fiddleheads and wild onions. Wild morel, chanterelle, lobster and porcini mushrooms are our specialty. Pacific Rim Mushrooms will do what it can to serve the highest quality mushrooms foraged deep in the forest right to your plate. Our website is verisign secure so you can order with confidence online or if you wish by phone. If you have any questions about our products feel free to contact us. Enjoy!\",\n \"product_types\": [\n \"Fresh\",\n \"Dried\",\n \"Frozen\"\n ],\n \"tags\": [\n \"Commerce\"\n ],\n \"website_url\": \"https://pacrimmushrooms.com/\",\n \"twitter_url\": \"https://twitter.com/pacrimmushrooms\",\n \"instagram_url\": \"https://www.instagram.com/pacific_rim_mushrooms/\",\n \"youtube_url\": \"https://www.youtube.com/user/pacrimmushrooms\",\n \"facebook_url\": \"https://www.facebook.com/PacificRimMushrooms\"\n },\n {\n \"name\": \"Foraged and Found Edibles\",\n \"description\": \"Founded in 2001, Foraged and Found Edibles has built a reputation for impeccable quality in the wild food world, offering foraged mushrooms, wild greens, berries and teas to professional chefs and home cooks alike. We sell our products to hundreds of the country’s most well respected restaurants, at our local Seattle markets and, more recently, online. \",\n \"product_types\": [\n \"Fresh\",\n \"Dried\",\n \"Frozen\",\n \"Teas\"\n ],\n \"tags\": [\n \"Commerce\"\n ],\n \"website_url\": \"http://www.foragedandfoundedibles.com/\",\n \"twitter_url\": \"\",\n \"instagram_url\": \"https://www.instagram.com/foragedandfoundedibles/\",\n \"youtube_url\": \"\",\n \"facebook_url\": \"https://www.facebook.com/foragedandfoundedibles/\"\n }\n]"}],"_postman_id":"e3fa5fa7-172e-464b-8787-78ea0d3ebe51"},{"name":"People","id":"9248301b-dc8b-4ab3-bf08-98d17949ced0","protocolProfileBehavior":{"disableBodyPruning":true},"request":{"method":"GET","header":[],"url":"{{base_url}}/people/","description":"Building a rolodex of the different individual in the space, building a network of mushroom professionals that I can engage with.
\n","urlObject":{"path":["people",""],"host":["{{base_url}}"],"query":[],"variable":[]}},"response":[{"id":"e45617a8-7817-4130-8a77-75cece9ae4bf","name":"People","originalRequest":{"method":"GET","header":[],"url":"{{people_url}}/people/"},"_postman_previewlanguage":null,"header":null,"cookie":[],"responseTime":null,"body":"[\n {\n \"first_name\": \"Kin\",\n \"last_name\": \"Lane\",\n \"description\": \"The organizer of all of this information and publishing of the API and website that drives all of this..\",\n \"tags\": [\n \"Mushrooms\",\n \"API\"\n ],\n \"website_url\": \"https://kinlane.com/\",\n \"instagram_url\": \"https://www.instagram.com/kinlane/\",\n \"facebook_url\": \"https://www.facebook.com/kinlane/\",\n \"twitter_url\": \"https://www.twitter.com/kinlane/\"\n },\n {\n \"first_name\": \"Paul\",\n \"last_name\": \"Stamets\",\n \"description\": \"Paul Edward Stamets (born July 17, 1955) is an American mycologist and entrepreneur who sells various mushroom products through his company. He is an author and advocate of medicinal fungi and mycoremediation.\",\n \"tags\": [\n \"Mushrooms\"\n ],\n \"website_url\": \"https://fungi.com/\",\n \"instagram_url\": \"\",\n \"facebook_url\": \"\",\n \"twitter_url\": \"\"\n } \n]"}],"_postman_id":"9248301b-dc8b-4ab3-bf08-98d17949ced0"},{"name":"Recipes","id":"1d987f1b-57eb-4a38-a272-63cf2acfd78a","protocolProfileBehavior":{"disableBodyPruning":true},"request":{"method":"GET","header":[],"url":"{{base_url}}/recipes/","description":"Developing a database of interesting mushroom recipes going beyond the normal cuisine people are used to when it comes to cooking with mushrooms.
\n","urlObject":{"path":["recipes",""],"host":["{{base_url}}"],"query":[],"variable":[]}},"response":[{"id":"3cdb68db-0bfb-4951-b81c-f5d534a33e8a","name":"Recipes","originalRequest":{"method":"GET","header":[],"url":"{{recipes_url}}/recipes/"},"_postman_previewlanguage":null,"header":null,"cookie":[],"responseTime":null,"body":"[\n {\n \"description\": \"Simple garlic mushroosn cooked on a pan.\",\n \"tags\": [\n \"Garlic\"\n ],\n \"title\": \"Garlic Mushrooms\",\n \"source\": \"https://damndelicious.net/2017/05/16/sheet-pan-garlic-butter-mushrooms/\",\n \"ingredients\": [\n \"1/4 cup unsalted butter, melted\",\n \"4 cloves garlic, minced\",\n \"1 tablespoon freshly squeezed lemon juice, optional\",\n \"1 teaspoon dried thyme\",\n \"1/2 teaspoon dried rosemary\",\n \"Kosher salt and freshly ground black pepper, to taste\",\n \"3 pounds cremini mushrooms \"\n ],\n \"directions\": [\n \"Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.\",\n \"In a small bowl, whisk together butter, garlic, lemon juice, thyme and rosemary; season with salt and pepper, to taste.\",\n \"Place mushrooms in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.\",\n \"Place into oven and bake for 12-15 minutes, or until browned and tender, tossing occasionally.\",\n \"Serve immediately. \"\n ]\n },\n {\n \"description\": \"Authentic Italian style Risotto\",\n \"tags\": [\n \"Garlic\"\n ],\n \"title\": \"Mushroom Risotto\",\n \"source\": \"https://www.allrecipes.com/recipe/85389/gourmet-mushroom-risotto/\",\n \"ingredients\": [\n \"6 cups chicken broth, divided\",\n \"3 tablespoons olive oil, divided\",\n \"1 pound portobello mushrooms, thinly sliced\",\n \"1 pound white mushrooms, thinly sliced\",\n \"2 shallots, diced\",\n \"1 1/2 cups Arborio rice\",\n \"1/2 cup dry white wine\",\n \"sea salt to taste\",\n \"freshly ground black pepper to taste\",\n \"3 tablespoons finely chopped chives\",\n \"4 tablespoons butter\",\n \"1/3 cup freshly grated Parmesan cheese\"\n ],\n \"directions\": [\n \"In a saucepan, warm the broth over low heat.\",\n \"Warm 2 tablespoons olive oil in a large saucepan over medium-high heat.\",\n \"Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.\",\n \"Add 1 tablespoon olive oil to skillet, and stir in the shallots.\",\n \"Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed.\",\n \"Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.\",\n \"Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.\"\n ]\n }\n]"}],"_postman_id":"1d987f1b-57eb-4a38-a272-63cf2acfd78a"},{"name":"Product Types","id":"a7308639-1075-4730-94c7-88ca0b1750cd","protocolProfileBehavior":{"disableBodyPruning":true},"request":{"method":"GET","header":[],"url":"{{base_url}}/products/types/","description":"Understanding what the different types of products that are being made with mushrooms, and documenting how mushrooms are being packaged, marketed, sold, and consumed.
\n","urlObject":{"path":["products","types",""],"host":["{{base_url}}"],"query":[],"variable":[]}},"response":[{"id":"14044e77-d4a8-4eb3-9ac9-6bdd724ef9dd","name":"Product Types","originalRequest":{"method":"GET","header":[],"url":"{{base_url}}/products/types/"},"_postman_previewlanguage":null,"header":null,"cookie":[],"responseTime":null,"body":"[\n {\n \"description\": \"Fresh mushrooms\",\n \"title\": \"Fresh\"\n },\n {\n \"description\": \"Frozen mushrooms\",\n \"title\": \"Frozen\"\n },\n {\n \"title\": \"Dried\",\n \"description\": \"Dried mushrooms\"\n },\n {\n \"title\": \"Canned\",\n \"description\": \"Canned mushrooms\"\n },\n {\n \"title\": \"Pickled\",\n \"description\": \"Pickled mushrooms\"\n },\n {\n \"title\": \"Powder\",\n \"description\": \"Powder mushrooms\"\n },\n {\n \"title\": \"Sauce\",\n \"description\": \"Sauce mushrooms\"\n },\n {\n \"title\": \"Broth\",\n \"description\": \"Broth mushrooms\"\n },\n {\n \"title\": \"Teas\",\n \"description\": \"Teas mushrooms\"\n },\n {\n \"title\": \"Spawn\",\n \"description\": \"Mushroom spawn\"\n },\n {\n \"title\": \"Plugs\",\n \"description\": \"Mushroom plugs\"\n },\n {\n \"title\": \"Equipment\",\n \"description\": \"Equipment for growing and processing mushrooms.\"\n },\n {\n \"title\": \"Jerky\",\n \"description\": \"Jerky made from mushrooms.\"\n },\n {\n \"title\": \"Chips\",\n \"description\": \"Chips made from mushrooms.\"\n }\n]"}],"_postman_id":"a7308639-1075-4730-94c7-88ca0b1750cd"},{"name":"Products","id":"c963c1f6-d624-41ef-9a4e-41225861001d","protocolProfileBehavior":{"disableBodyPruning":true},"request":{"method":"GET","header":[],"url":"{{base_url}}/products/","description":"Developing a database of the different types of products that companies are offering, helping me define the market.
\n","urlObject":{"path":["products",""],"host":["{{base_url}}"],"query":[],"variable":[]}},"response":[{"id":"fb53eb59-4a40-4d72-9010-a90513402da8","name":"Products","originalRequest":{"method":"GET","header":[],"url":"{{base_url}}/products/"},"_postman_previewlanguage":null,"header":null,"cookie":[],"responseTime":null,"body":"[\n {\n \"description\": \"You can never have too many gourmet wild mushrooms in your pantry, but sometimes geography, weather or just plain bad luck can get between you and your quarry. We are delighted to offer our customers these dried, top quality #1 small-to-medium Black Morels, ethically wildcrafted here in the United States. Delicious in your favorite dishes, from sauces to soups to entrees.\",\n \"title\": \"Dried Whole Wild Harvested Morel Mushrooms - 1 oz\",\n \"price\": \"$11.95\",\n \"sku\": \"FDMA1O\",\n \"url\": \"https://fungi.com/collections/dried-gourmet-mushrooms/products/dried-whole-wild-harvested-morel-mushrooms-1oz\"\n },\n {\n \"description\": \"Host Defense® Lion's Mane Extract uses Certified Organic mushroom mycelium and fruitbodies, with a full spectrum of constituents: polysaccharides (beta glucans, arabinoxylane, glucose, xylose, galactose and mannose), glycoproteins, ergosterols, triterpenoids and other myco-nutrients, which are essential for Supporting Natural Immunity.\",\n \"title\": \"Lion's Mane Extract\",\n \"price\": \"$19.95\",\n \"sku\": \"NXHE1\",\n \"url\": \"https://fungi.com/collections/host-defense-extracts/products/lions-mane-extract\"\n },\n {\n \"description\": \"This innovative product looks like caviar but tastes like black winter truffle. Truffle Caviar is made from the black winter truffle juice, which is obtained directly from the fresh truffle during its cooking. This juice, redolent with the aroma of truffles, is then reduced into small pearls through a technique called spherification. The result is small pearls with the taste of truffle and the color and texture of caviar. A perfect pairing with aged cheese, served on crackers or toast points, dolloped onto blinis, or served with potatoes, meats and egg dishes. Or simply drop a few pearls onto your tongue and savor the sumptuous flavor, texture and aroma! 50 gram jar. Refrigerate upon arrival.\",\n \"title\": \"Truffle Caviar\",\n \"price\": \"$29.95\",\n \"sku\": \"FTPA\",\n \"url\": \"https://fungi.com/collections/gourmet-mushrooms/products/truffle-caviar\"\n }\n]"}],"_postman_id":"c963c1f6-d624-41ef-9a4e-41225861001d"},{"name":"News","id":"56c8ebb5-3662-4c7a-9d31-d044b362362a","protocolProfileBehavior":{"disableBodyPruning":true},"request":{"method":"GET","header":[],"url":"{{base_url}}/news/","description":"These are the news articles and blog posts that are being aggregated as part of this research, providing the interesting details of how the industry works.
\n","urlObject":{"path":["news",""],"host":["{{base_url}}"],"query":[],"variable":[]}},"response":[{"id":"af3c7f6a-89e4-4349-bcae-691e7b45a0b4","name":"News","originalRequest":{"method":"GET","header":[],"url":"{{base_url}}/news/"},"_postman_previewlanguage":null,"header":null,"cookie":[],"responseTime":null,"body":"[\n {\n \"description\": \"I spend every fall dreaming of hunting in the musty corners of Seattle's forests and parks for wild mushrooms. The October rains come, and I pull out my mushroom journal and David Arora's 1,000-page classic Mushrooms Demystified. But, inevitably, the fall fungus season comes and goes and I've hardly identified a single mushroom at all.\",\n \"title\": \"Foraging for Mushrooms Is Hard, So I Just Bought Some\",\n \"url\": \"https://www.thestranger.com/food-and-drink/2017/11/08/25547133/foraging-for-mushrooms-is-hard-so-i-just-bought-some\"\n },\n {\n \"description\": \"The popularity of gourmet mushrooms is growing fast, as more and more folks discover the great taste and health benefits. In fact, almost ten million pounds of oyster and shiitake mushrooms were sold in the U.S. last year. In Europe and Asia, mushrooms are much more widely grown and eaten, but Americans are catching up.\",\n \"title\": \"2 Most Profitable Mushrooms For Part-Time Growers\",\n \"url\": \"https://www.profitableplantsdigest.com/2-most-profitable-mushrooms-for-part-time-growers/\"\n },\n {\n \"description\": \"Mushrooms are becoming more popular in the food world now that farm-to-table cuisine is booming. The best places to buy fresh wild mushrooms are local, such as at a farmer's market or specialty grocer. When that's not possible, though, there are some online mushroom sellers that provide quality products for your mushroom-buying needs.\",\n \"title\": \"Where to Buy Fresh and Wild Mushrooms\",\n \"url\": \"https://www.thespruceeats.com/where-to-buy-fresh-wild-mushrooms-1666056\"\n }\n]"}],"_postman_id":"56c8ebb5-3662-4c7a-9d31-d044b362362a"},{"name":"Industry Sales","id":"cfa2665e-23b7-42e7-aa7d-d6ec10ae769f","protocolProfileBehavior":{"disableBodyPruning":true},"request":{"method":"GET","header":[],"url":"{{base_url}}/industry/sales/","description":"Gathering the historical sales data for the mushroom industry to understand how it has evolved over the years, and hopefully understanding where it might be going.
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\"2017\",\n \"value\": \"98\"\n },\n {\n \"mushroom\": \"Agaricus\",\n \"key\": \"Growers\",\n \"year\": \"2017\",\n \"value\": \"95\"\n },\n {\n \"mushroom\": \"Agaricus\",\n \"key\": \"Growing Area\",\n \"year\": \"2017\",\n \"value\": \"27,1113\"\n },\n {\n \"mushroom\": \"Agaricus\",\n \"key\": \"Growing Area\",\n \"year\": \"2017\",\n \"value\": \"26,469\"\n },\n {\n \"mushroom\": \"Agaricus\",\n \"key\": \"Yield Per Square Foot\",\n \"year\": \"2017\",\n \"value\": \"6.32\"\n },\n {\n \"mushroom\": \"Agaricus\",\n \"key\": \"Yield Per Square Foot\",\n \"year\": \"2017\",\n \"value\": \"6.34\"\n },\n {\n \"mushroom\": \"Agaricus\",\n \"key\": \"Volume of Sales\",\n \"year\": \"2017\",\n \"value\": \"906,593\"\n },\n {\n \"mushroom\": \"Agaricus\",\n \"key\": \"Volume of Sales\",\n \"year\": \"2017\",\n \"value\": \"891,231\"\n },\n {\n \"mushroom\": \"Agaricus\",\n \"key\": \"Price Per Pound\",\n \"year\": \"2017\",\n \"value\": \"1.240\"\n },\n {\n \"mushroom\": \"Agaricus\",\n \"key\": \"Price Per Pound\",\n \"year\": \"2017\",\n \"value\": \"1.270\"\n },\n {\n \"mushroom\": \"Agaricus\",\n \"key\": \"Value of Sales\",\n \"year\": \"2017\",\n \"value\": \"1,122,821\"\n },\n {\n \"mushroom\": \"Agaricus\",\n \"key\": \"Value of Sales\",\n \"year\": \"2017\",\n \"value\": \"1,127,886\"\n },\n {\n \"mushroom\": \"Brown\",\n \"key\": \"Number of Growers\",\n \"year\": \"2017\",\n \"value\": \"53\"\n },\n {\n \"mushroom\": \"Brown\",\n \"key\": \"Number of Growers\",\n \"year\": \"2017\",\n \"value\": \"51\"\n },\n {\n \"mushroom\": \"Brown\",\n \"key\": \"Volume of Sales\",\n \"year\": \"2017\",\n \"value\": \"178,994\"\n },\n {\n \"mushroom\": \"Brown\",\n \"key\": \"Volume of Sales\",\n \"year\": \"2017\",\n \"value\": \"187,124\"\n },\n {\n \"mushroom\": \"Brown\",\n \"key\": \"Value\",\n \"year\": \"2017\",\n \"value\": \"275,811\"\n },\n {\n \"mushroom\": \"Brown\",\n \"key\": \"Value\",\n \"year\": \"2017\",\n \"value\": \"284,095\"\n },\n {\n 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