reg Rowe tinkers in his lab, harvesting the day’s selection of mushrooms—lion’s mane, Hungarian and grey dove oysters, and pioppini. A Keeseville native, Rowe always wanted to be a teacher. But the 1930s-era home economics classroom where he works hasn’t seen students since the 1970s. The blackboard is partly blocked by a shed-sized grow room. Another grow room sits in what was a boys’ locker room. Inside, mushrooms emerge
