About Henosis

For more than 10 years, we have cultivated our natural surroundings in order to achieve henosis, or “one-ification,” with our planet. Fungi are nature’s connectors through their inter-networked mycelial threads of life, unifying the mind, body, and spirit. They provide us with nutritious food, supplements, and pathways to engage with nature. In addition to growing mushrooms and creating mushroom-based products, we are actively involved in positively impacting our natural and social ecosystems by investing in research, the local economy, and social causes with a mycological focus.

Inherent to our mission, all of our practices revolve around sustainability, conservation, and regeneration. Every HENOSIS purchase supports the greater good of bettering our personal, environmental, and communal health.

In the same way we are interconnected by our mind, body, and spirit, we are also connected to one another by our humanity. Through this interconnectedness, we seek to bring balance and unity to your person, your home, and your world.

About David

Seeing degraded land and an increased lack of diversity while farming, David Wells felt there was a need to start HENOSIS, a mushroom company that has utilized local by-products from wood mills and coffee shops like Bongo Java to grow mushroom products. As its motto is A Better World from the Ground Up, Henosis partners with arborists such as Knock on Wood and landscaping companies like Nashville Foodscapes to clean water, build soil, and up-cycle wood into mushrooms, as a means to build foundations for diverse and healthy ecosystems while growing delicious healthy food.

From CSA’s to natural dye production, David Wells has been building businesses and communities around sustainable agriculture in Nashville, Tennessee for over ten years. As Garden Coordinator for The CHAMP’s Gardens program at Monroe Carrell Jr’s Children Hospital at Vanderbilt, David helped to create a new agricultural track for both Glencliff and Overton High School. He went on to win Farmer of the Year Award from Margot, a local restaurant, in 2011 and to co-chair the Nashville School Garden Coalition.

Moving to his own farm, Stony Creek, in 2011, he has been building enterprises in natural dyes, assisting in the production of Japanese Indigo with Stony Creek Colors and dedicating part of his time to growing an “Edible Forest Garden” of culinary herbs, vegetables, fruit and nuts for local restaurants like Rolf and Daughters, City House, AVO, Butcher and Bee, and Bastion.

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