After graduating high school together, Dillon and Emily pursued different paths but shared the same passion for health, community, and good food. Dillon served several years in the Army National Guard while training in Water Treatment, and Emily earned her degree in Integrative Biology from UC Berkeley.
In the summer of 2019, they moved to Cool, California, with a vision to work within their community and find new ways to improve the health of themselves and others. They began preparations for what would soon become Cool Mushroom Farm — building a walk-in cooler, incubation room, laboratory, and waterproof grow room where humidity is kept at 90% to create the perfect environment for gourmet mushrooms.
Cool Mushroom Farm produces over 100 pounds of fresh mushrooms every week, with varieties including Oyster Mushrooms, Lion’s Mane, Chestnut Mushrooms, and Golden Enoki. Dillon now farms full-time, while Emily teaches Biology at Oak Ridge High School. Together, they spend countless hours tending to the farm, harvesting, and growing their business — all while raising their three children.
For Dillon and Emily, growing gourmet mushrooms was a new adventure — a leap of faith to bring a fresh, nutrient-dense superfood to their community. Their favorite way to enjoy them? The Lion’s Mane “Crab” Cakes — a family favorite you can find on our Recipes tab.