Tradd Cotter is a microbiologist, professional mycologist, and organic gardener, who has been tissue culturing, collecting native fungi in the Southeast, and cultivating both commercially and experimentally for more than twenty-two years. In 1996 he founded Mushroom Mountain, which he owns and operates with his wife, Olga, to explore applications for mushrooms in various industries and currently maintains over 200 species of fungi for food production, mycoremediation of environmental pollutants, and natural alternatives to chemical pesticides. His primary interest is in low-tech and no-tech cultivation strategies so that anyone can grow mushrooms on just about anything, anywhere in the world. Mushroom Mountain is currently expanding to 42,000 square feet of laboratory and research space near Greenville, South Carolina, to accommodate commercial production, as well as mycoremediation projects. Tradd, Olga, and their daughter, Heidi, live in Liberty, South Carolina.
on August 6-7, Tradd Cotter will lead a wild mushroom foraging permit course at the Oatland Island Wildlife Center. This course is limited to 50 people and costs $463. Participants who pass this class will receive a 5-year mushroom foraging permit for South Carolina and Code 13 Approved States.
Tradd Cotter will present at the 2016 Mother Earth News Fair in Seven Springs, PA. Tradd will lead lectures all weekend on cultivation, medicinal mushrooms, and mycoremediation. Mushroom Hunts and identification also planned!
On November 12th, Tradd Cotter will be teaching an all-day Mushroom Cultivation Course at Mushroom Mountain in Easley, SC. The course includes instruction, an oyster fruiting kit, and a shiitake log to take home from hands-on activities. Participants will learn fungal ecology and life cycles, while immersed in hands-on methods to cultivate mushrooms on various surfaces, design mushroom gardens, and compost or recycle with fungi. This workshop costs $200, and all who wish to attend must register in advance. The cost of registration includes a home cooked breakfast and lunch. This workshop is limited to 30 people and typically sells out, so register ASAP!