Triterra Farm and Galilean Agriculture: Roots in the Galilee

What would you like to focus on?

• Our local roots
• Triterra Farm’s specialization in mushrooms
• Our unique cultivation and extraction methods
• Our commitment to quality
• Our credo
• The Triterra team

Part One: Roots in the Soil

Triterra’s story didn’t begin with a business vision or a structured plan. The truth? It began with an escape. We were living in Tel Aviv, and the city started closing in on me. We were looking for an alternative kindergarten for my son, Avshalom, and we simply moved. Avishag (my partner in life and on this path) and I packed up the family and headed north, to the foot of Mount Tabor.

For me — a city person at heart — it was the first time I was truly surrounded by nature. Not a potted plant on the balcony, but mountains, valleys, and earth. Avishag began dragging me into the forests to forage. I didn’t know what she was looking for; I just followed her. Until I met mushrooms.

Suddenly it became personal. I found myself on all fours in the forest, inside a thorny fern, like a dog sniffing something out. Searching, tasting, checking. The smell of the forest, of decay, of the mycelium hiding beneath the pine needles — it drove me wild. It awakened an ancient instinct of “the hunt” in me, only without the blood. A curiosity impossible to stop.

When we went into the COVID lockdown, I realized this was what I needed to do. I broke through a wall beneath the parking area of our house in Hararit — a little light came in, and there was a smell of moss and the dimness of a forest. I said to myself: “This is where I grow.” No management meetings, no grand plans — just intuition and passion. The first mushroom was Reishi, and I have felt connected to it ever since. There, in the belly of the Galilean earth, the roots of what is today Triterra Farm sprouted.

Triterra Farm: Expertise and Focus in the World of Functional Mushrooms

Out of a deep tradition of rooted Galilean agriculture, Triterra Farm grew with a clear vision: to harness ancient knowledge and advanced technology to cultivate the highest-quality, most potent mushrooms.

We specialize in the controlled, sterile, chemical-free cultivation of select mushroom strains (Full Spectrum Tincture – Fruit body Only), known for their supportive health potential, including:

Cordyceps
Reishi (Ganoderma lucidum)
Trametes versicolor (Turkey Tail)
Hericium (Lion’s Mane) (Hericium erinaceus)
Shiitake (Lentinula edodes)
Maitake (Grifola frondosa)

Radical Transparency: Quality Backed by Proof For us, quality is not just a promise — it is a proven fact. Every batch of extract produced at Triterra undergoes a series of rigorous laboratory tests at an independent, external laboratory. We test everything — from verifying complete cleanliness from heavy metals and contaminants, to a precise analysis of the concentration of the active compounds. When you hold a bottle of Triterra, you know exactly what is going into your body.

Our Unique Cultivation and Extraction Methods: Uncompromising Quality

At Triterra Farm we take pride in our unique cultivation and extraction methods, which set us apart from other products on the market: Israeli cultivation and precise harvesting — full control over every single stage of growth, from cultivating the spores to harvest. We harvest the mushrooms at precise times and at optimal growth stages, for the best possible extraction of active compounds.

Our Commitment to Quality: Roots in the Galilee, Laboratory Precision

At Triterra Farm we believe in uncompromising quality. As an independent Galilean boutique farm, we are committed to the highest standard: choosing only premium mushroom strains (Full Spectrum Tincture – Fruit body Only), rigorous supervision of every stage of cultivation (Indoors & Sterile), and performing stringent laboratory tests for every batch.

The unique combination of local agriculture, advanced mycology expertise, and both traditional and technological extraction processes is what makes Triterra’s extracts pure, potent, and safe to use. We invite you to feel the difference — proudly made in Israel, straight from the Galilee.

“Triple Extract” — the only extraction process and method of its kind in Israel:
Our triple-extraction process (Triple Extract) lasts over 6 weeks and uniquely combines ancient technologies with modern knowledge. The process makes it possible to fully extract water-soluble compounds (such as β-glucans) and alcohol-soluble compounds (such as triterpenes), delivering an exceptionally potent extract. [(Read more about our extraction method)]

(Read more about our extraction method)>

Experience the Triterra Farm difference — come see all our products >

The unique combination of a proud agricultural heritage, expertise and focus on health-supporting mushrooms, advanced extraction processes, and an uncompromising insistence on quality — all of these make Triterra Farm’s products the natural and best choice for you.
We invite you to feel the difference — proudly made in Israel, straight from the Galilee.

The Triterra Team

Shlomi (Miko) Hayun

Hey, I’m Shlomi Hayun. Most people know me as Miko or Shlomiko (some also just call me Hayun…) — feel free to choose whatever feels right to you.

A bit of biography: I was born in the early ’70s, grew up in the eighties (yes, my anthem is “Psycho Killer” by Talking Heads), and I was what you’d call a “troubled kid with potential.” My teachers said as much to my disappointed parents, but no one knew back then that behind the trouble hid a serious attention disorder (ADHD).

Life carried on along a fairly ordinary path; I lost my short-term memory in a skiing accident… I did my military service, took a big backpacking trip, and then was drawn into the world of cinema — studying acting and screenwriting. I found myself making films (the documentary “The Acting Teacher,” about Nissan Nativ), working as a director (even on “Uvda”), and eventually founded an independent business for digital content creation and film conversion — “Studio Hana Bi.”

The story takes an interesting turn in 2010, when our beloved and only firstborn son, Avshalom, was born. Because of him, we began looking for slightly different educational settings and arrived at the Anthroposophical world. And here Avishag enters the picture — my partner (whom I fell in love with in 2000 during our studies at Sam Spiegel, together ever since, and who would later earn the nickname “Avishag the Forager”). When our Avshe needed to switch kindergartens in 2014, Avishag — originally a kibbutznik from Revivim — informed me that she’d found him a perfect Anthroposophical kindergarten… up north.

Me? I broke out in a fever. A city dweller my whole life — Rishon LeZion, the US, two decades in Tel Aviv — I couldn’t see what I had to do with the north. The entire drive there I was in a panic, screaming in the car like a madman… until we reached the Beit Keshet area (Jezreel Valley) and suddenly, quiet. I fell in love with the place at first sight. I understood this was our new home.

After a brief period in Ein Dor, we settled in Hararit in the Lower Galilee in 2015. Avishag began going out into nature every day, and Avshe and I along with her. She caught the foraging bug (“Avishag the Forager”), and I… I discovered mushrooms. And I was simply hooked. Not in the sense of eating them — to this day I don’t really eat mushrooms — but in the encounter with them. Something in their energy in the forest, in the quiet of the search, made me excited, made me tremble, stirred me. Ever since, I spend hours in forests and groves, simply searching for them.

And then COVID arrived. Like many, we had to reinvent ourselves. The passion for mushrooms was already burning in me, so I decided to turn it into something tangible: I carved out a space in the parking area beneath the house we had built in Hararit and set up a small cultivation lab. The space was limited, so I focused on what fascinated me most — functional mushrooms. And that was THE turning point. Ever since, my life has truly changed.

Somehow, this intense, quiet work of growing mushrooms, the focus on their delicate processes, did something to me. That kid from Rishon with the undiagnosed ADHD and the anger? He started to shift. I grew up, I matured; something in me settled and came into focus. I give credit first and foremost to myself for the inner work, to Avishag and Avshalom who support, contain, and love me, and yes — also to the mushrooms themselves and to the process of working with them.

This passion led me to dive deeper into the world of extractions as well — how to draw the very best out of the mushrooms. I acquired advanced equipment such as a freeze dryer and an ultrasonic device, ran endless experiments, until I developed Triterra Farm’s unique extraction method: combining the traditional triple extraction with ultrasonic technology. It may be a slow and meticulous path, but I believe it is the most precise and correct one — respect for tradition with an up-to-date technological twist.

I still have so much more to tell about mushrooms, about their power, and about what they have taught me — about nature, about respect for Mother Earth, about connecting with people. Maybe it sounds a little spiritual, but anyone who knows me knows this is simply me, Miko. I hope this passion and respect come through in our products too and reach you.

Thank you for taking the time to get to know me a little better.

We Are All Connected.

Avishag Shaulsky

“I want to share with you a small moment I experienced around 2015, a small moment that led me on a great and meaningful journey that continues to this very moment — and which I hope for myself will continue for many more years. My family moved north; at first we lived on a kibbutz in the Jezreel Valley before we finally made our home in Hararit. In the first year after the move we hiked like crazy, exploring another corner every free moment, discovering another little spring.

On one of those hikes on Mount Tabor, a slim Bedouin boy emerged from the bushes with a giant mushroom in his hand. He approached me, though we did not know each other, and showed me the mushroom he held with great pride. He was soaking wet and scratched all over, but the smile never left his face. We did not speak; there was no need for words. That anonymous boy — to whom I am grateful to this day — planted in me at that moment the seed that went on to grow and ripen.

I began exploring the world of mushrooms, bought books, joined WhatsApp groups that talked only about mushrooms, and above all, every free Saturday I went out with my partner Shlomi and our child into the forests to search for mushrooms — we became utterly obsessed. At the same time I also began taking an interest in plants, and Shlomi, who noticed my passion, decided to sign me up for a foraging-guides course with Shimi Rif — a wild, year-long experience that taught me a great deal, and not only about foraging. Later I even became an instructor in Shimi’s course.

Ever since, what fills my life with gratitude, calm, vitality, and abundance is foraging — I explore the world of foraging, I live it; my kitchen is based on foraged ingredients, spices, drinks, salves, and preparations. Foraging strengthens me, nourishes me, and makes me feel closer and more attuned to myself and to those around me, and of course to Mother Earth.

Today at Triterra, I bring that spirit inside. The wildness. This is our shared dance: while Shlomi took our love of mushrooms into the lab, into precision and science — I stayed connected to Mother Earth and to her gifts. I am here to keep the ember of the forest alive. To remind us that behind every bottle and every extract stands that same primal wonder I felt facing that boy on Mount Tabor. We make sure that even when we grow under sterile conditions, the soul of the mushroom and the deep respect for nature remain there, pulsing in every drop.

We Are All Connected.