CLEAN FOOD | Terry's Blog

Jun 22


When the town asked permission to take down branches from my yard along the street, I said no. But when they took down an entire oak tree on the edge of my neighbor’s yard, I exclaimed “Yes!”

Freshly cut, hard wood oak was exactly what I needed! I called my neighbor, hoping that there wasn’t a long line of people in front of me who also wanted her cut-up logs (LOL), and soon thereafter I was carting home the perfect logs for my project – inoculating logs to cultivate shiitake mushrooms.

This is my first attempt at cultivating mushrooms, but I’m hopeful that it will be a success, and grateful for the extremely helpful and patient people at Field and Forest Products that walked me through the entire process and set me up with what I needed (in addition to the logs). Just in case you want to give it a try, here’s what you’ll need:

Freshly cut logs (no more than 3 months old) – Oak, Maple, Alder and American Beech all are recommended
Shiitake mushroom spores
Drill bit – the same size as the spores for a nice snug fit
Wax sealant – I used a cold wax that spreads without being heated

Thanks to Chip (husband and top notch mushroom-spore-hole-driller), we knocked off this project in just over 2 hours – including drilling each log in the recommended diamond pattern, inserting spores into each hole, sealing with wax, and setting up our finished logs in a shady humid place in the yard where they can sit above ground on an angle (so the rain drains off of them) to rest and grow.


And now, we wait. There’s a chance we’ll have mushrooms to harvest come fall, but if not, certainly we’ll have them next spring. I will be sure to report back when they arrive and at that point we can talk about how a family of 4 is going to possibly consume so many mushrooms! I can’t wait!

Until then, eat clean live well!

Terry Walters

Jun 8


Breathe – it was my destination as well as the theme for the week. Reconnecting with friends and family, running along the canal, steamy vinyasa yoga, and most importantly, two kitchen-packed Clean Food Cooking Classes, and one powerful Clean Food Primer that empowered and nourished all of us be in the present, embrace healthy choices, and share the journey – oh what a week in Pittsford, NY!


Heartfelt thanks to the entire breathe yoga community for welcoming me back into their kitchen, studio and lives. I can’t wait to return this fall to teach and share even more delicious clean food and inspiration for clean living.



May 3

A Facebook Birthday

Whether you’re a fan of Facebook or not, the reality is undeniable. No matter how you choose to spend your birthday (or any day), when the day is done and you check in to see what happened on your page, it’s impossible not to feel joy from the outpouring of greetings, messages and best wishes from friends near and far.

For this most recent birthday, I luxuriated in time with friends and family, dined on amazing food, and was showered with love and sentiments that overwhelmed me with tears and joy (for example, this homemade book from my daughter).


It is very easy to skim over your news feed each day and feel empty or lacking in comparison. But it is just as easy to “like” someone’s post, to connect with them in the simplest of ways and to spread positive energy. Going just one step further and taking the time to say something nice spreads an invaluable amount of good will, nourishment and happiness. If that were to become contagious, just maybe there would be more happiness and peace in the world. I know there was for me on this past birthday.

Heartfelt thanks to all who brightened my big day.

Eat clean live well!

Terry Walters