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"As a former chef, he knows what a high-end kitchen wants, according to one of Gelineau’s clients, Anthony Devoti, chef-owner of Five Bistro. “The stuff that he’s growing is beautiful,” Devoti said. “And with us trying to stay local and hyper-local, he’s growing those here in St. Louis.”
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"Mushrooms, like charcuterie or cheese-making, have this deep mysticism about them that you never really understand until you start growing them," Gelineau explains. "I think it has to do with how scientific and controlled the whole process is. But also, when you see it firsthand, you see how much mystery there is in it all — they're not a plant, but they're not an animal. They have their own way of growing and digesting and evolving that is really hard to explain. You just have to see it."
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