Oyster mushrooms ere seen growing in one of the six greenhouses of Montreal urban mushroom farming startup Blanc de Gris on January 17, 2017 in Montreal, Quebec.
/ AFP / Julien BESSET
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While delivering oyster mushrooms to restaurants in the heart of Montreal, Lysiane Roy Maheu stops to get a bucket filled with coffee grounds from a barista friend.Three times a week, Roy Maheu and her friend Dominique Lynch-Gauthier, both 35, harvest about 200 kilograms of mushrooms, which are delivered to area restaurants the same day.Roy Maheu has long worked in the restaurant industry and knows how important it is to personally approach chefs at Montreal's best restaurants, to put the mushrooms in front of them to examine and taste for themselves.One kilo of mushrooms is sold to restaurant owners for 25 CA$ ($19), including delivery.Although these greenhouses charge nearly double for fruits and vegetables compared to those shipped to grocery stores from abroad, demand for local produce is growing, fueled by eating trends such as the 100-mile diet, in which everything you eat must come from within a 100-mile radius.
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