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With Cornell's help, an Amish farmer grows shiitake mushrooms and solves his financial woes, and an entrepreneur and a chef, both from China, use the mushrooms for a sauce that is now on the market.

“They’re highly experienced, have managed large farms, have all sorts of skills, and most plan to spend a lifetime in agriculture,” Anu Rangarajan, director of the Cornell Small Farms Program in the College of Agriculture and Life Sciences...