News & Stories / Yikes! Theres a Fly in My Mushroom! There’s more than just a little extra protein in there! Take a few minutes to get a real inside look at the diligent workers who put the “mush” in mushroom (along with some edibility tips). Hannah Nadel • May 1, 2007 Leccinum manzanitae. © Alan Rockefeller (from mushroomobserver.org) Hannah Nadel (from researchgate.net) Hannah Nadel is a research entomologist, currently with the USDA-Agricultural Research Service in Parlier, CA. She learned mushroom ID through the Los Angeles Mycological Society in the early 1980s while a graduate student at UC Riverside. While in Victoria, BC, Hannah helped found the South Vancouver Island Mycological Society. A tenderhearted soul, she felt bad about all the maggotty mushrooms being chucked out along the trailsides and decided to rear the larvae to the adult stage to identify what species prefer to breed in particular mushrooms. This led to maggoty piles deposited mysteriously on her doorstep after dark and to maggotty mushroom soup in jacket pockets many days after a stroll in the woods. --Debbie Johnson Editors' Note: This article was reprinted with permission from the August 1994 issue of Fungifama , the newsletter of the South Vancouver Island Mycological Society. The original article is still available as a PDF online, but we are reproducing it here in case that changes in the future. (We also added a few photos to this version.) On a recent plant and insect collecting trip to the southern interior of British Colombia I noticed an interesting human behavior. Oluna Ceska, who seems sane enough, was patting Leccinum mushrooms. After beaming with delight as she spotted each of the rather sporadic Leccinums along the footpath through the woods, Oluna’s expression would change to one of hopeful apprehension as she stooped and patted the brownish cap. She then either picked the mushroom with a triumphant cry, or muttered sounds of disappointment and moved quickly on, her eyes sweeping the ground for further possibilities. Efficient Foragers When animals forage for food, they try to be as efficient as possible. Time is limited and they have much to do. They must find food, eat, wash, sleep, find mates, build nests, and produce and rear offspring within a limited lifetime. Spending too much time on one necessary activity may result in too little time spent on another, and the animal or its offspring could suffer. Clearly, the animal which spends the least amount of time deciding whether something is edible will have more time to spend looking for more food, and will, presumably, end up finding and eating more than a similar animal that spends a lot of time examining a potential tidbit to decide whether it is edible or not. Leccinum scabrum . © Ron Pastorino (from mykoweb.com) What Oluna was doing, I discovered, was minimizing the amount of time she spent deciding whether an edible mushroom was fit for the table or too riddled with worms to bother with (I’m assuming the technique works with mushrooms other than Leccinum ). Rather than pick the mushroom, cut it open, and examine its flesh, she learned that a mushroom that feels firm to the touch is relatively worm-free, and that those that feel spongey or punky are riddled with worm burrows. She can test this with one or two quick pats. As well, Oluna had already reduced the amount of time she has to spend per trip deciding if a mushroom is edible, because she has learned to identify many edible species by sight and doesn’t pat the bad-tasting or poisonous ones. But this story was not meant to be about time management in the life of a mushroom eater. Rather, it was meant to touch on the all-too-familiar “worms” that can turn a mushroom-eater’s delight to dolor, and a mushroom to, well, mush. Too often I get asked about what’s tunneling in a favorite edible, so I’ll give a brief account of what you might find in British Colombia. Are they really worms? First of all, like many things that are not what they seem to be, the worm-like creatures burrowing through your mushroom are not worms. They are insects. More specifically, they are the young of flies or, sometimes, beetles. Insects start their lives as eggs that hatch into larvae, and some, such as flies and beetles, undergo a resting stage, or pupa, before turning into winged adults (others change from larvae directly to adults). All growth occurs during the larval stage, and it’s therefore no surprise that this stage is the most voracious. These eating machines enlarge and fatten, and periodically shed their skin as they outgrow it, finally moulting into a resting pupal stage during which they metamorphose into winged adults. After escaping from the pupal skin, the adults may or may not feed, depending on the species, and they do not shed their skin again. They don’t grow, although the females may expand tremendously while carrying eggs. Fungus gnat larvae on potato slice, from Colorado State University website. In B.C., the most common fly larvae, or maggots, that you’ll find feeding in mushrooms belong to the fungus gnat family, the Mycetophilidae (pronounced my-see-toe-fill-id-ee, from the Greek words for fungus — mykes , and lover — philea ). They are not too hard to distinguish from other maggots in mushrooms because they have very dark heads and strong constrictions along their pale bodies. Like many other maggots, they are soft and thin-skinned, which makes them vulnerable to drying. Living inside a moist mushroom, or, in other cases, in rotting vegetation, protects them from drying and provides them with plenty of fungal tissue to feast on. The eggs are laid directly on the mushroom, usually on the underside in the spaces between the gills or in the pores (depending on what the mushroom has), and within a day or two the tiny, hatchlings begin feeding on these structures. At this stage the mushroom is still perfectly edible and the cap is firm. Bill McGuire found these boletes on the Spring Foray last year and is trying to contain his exuberance. Maybe he should have patted them first? Photo by Vernetta McGuire As they grow, the legless larvae burrow into the flesh of the stem and cap and literally eat themselves out of house and home. The burrows fill with digestive wastes and can be invaded by bacteria and other fungi; they generally appear rather brown or yellowish, and shouldn’t be eaten. If you find a mushroom with burrows in the stem only, it is quite safe to simply discard the stem and cook up the cap. By my standards, a few tunnels in the cap won’t hurt you either, but my gag threshold is perhaps higher than yours. When ready to pupate, after a week or so, fungus gnat larvae usually leave the rubble of the mushroom and pupate in the soil below it. After a few more days the dark, mosquito-like adults emerge, mate, and the females smell their way to a new mushroom on which to lay eggs. They usually prefer young mushrooms, perhaps because these will last longer and also probably because they’re racing against other fungus gnats (and/or other insects) to provide their own offspring with the advantage of being the first on a limited island of food. Miscellaneous Maggots Other maggots you might encounter in a mushroom are the smoother-bodied and pale-headed relatives of the small flies that visit your fruit bowl at home and feature in your genetics class at school. This family of fly is the Drosophilidae (pronounced dro-soh-fill-id-ee, from the Greek words for dew or sap — drosos , and lover — phileo ), also known as pomace flies or even as fruit flies, although they mustn’t be confused with the true fruit flies (family Tephritidae ). Larvae of pomace flies feed on fungi in rotting vegetation, fruit, sap flows on trees, or directly in mushrooms. Their life cycles resemble those of fungus gnats, so I won’t dwell on them further. The adults are quite different from the fungus gnats, being shaped more like a common housefly, but much smaller and usually colored a shiny honey-brown. Those of you who have studied genetics in school will remember the famous “fruit fly”, Drosophila melanogaster , the laboratory rat of the insect world, whose giant salivary-gland chromosomes and rapid reproduction have made it the darling of geneticists. The larvae of this species feed on fungi in rotting fruits. The adults carry fungi or spores on their feet to inoculate ripe, newly-bruised fruit on which they will lay their eggs. Sciara hemerobioides larva. © James Lindsay (from wikipedia.org) Many other families of flies feed at least partly on fungi, some on mushrooms, but most often on fungi that cause decay in plant material or dung. The dark-winged fungus gnats, family Sciaridae (sce-ar-i-dee), from the Greek skieros -shady, because they like shade), are often reported as pests in commercial mushroom houses. They also feed on fungi in decaying plant material such as rotting moss, which is why you might see hordes of them around your overwatered potted plants at home and in greenhouses. They are also rather mosquito-like, delicate and often minute, with dark gray wings. Be sure to count the legs on your maggot, it may really be a baby beetle Like flies, many families of beetles also feed on fungi. Some of them are very beautiful, as is reflected in names like "handsome fungus beetles" and "pleasing fungus beetles." Some feed on mushrooms, but many can handle the tougher woody bracket fungi and other polypores. Unlike flies, the adults often feed on the same stuff as their larvae, and these two stages can be found together in one mushroom. Adult beetles are generally hard-bodied, with a pair of hard outer wings that fit closely over the back like a shell (the soft, transparent flight wings are folded under these protective wings and are not usually visible). The larvae are often wormlike, but, unlike maggots, they have three pairs of legs on the underside just behind the head, and the head is hard, usually brown, and armed with visible teeth (use your magnifying glass!). The pupa may be in the fungus or outside, depending on the beetle species. The life cycle of beetles is generally much longer than that of flies, but some can develop from egg to pupa during the short life of a soft mushroom. Erotylidae sp. (pleasing fungus beetle) larva. Copyright Katja Schulz (from wikipedia.org) In British Colombia you might, through diligent search, find beetles of at least ten families in soft mushrooms and in the harder brackets or other fruiting bodies. Many are rare. The showiest are the handsome fungus beetles (family Endomychidae , pronounced en-doe-my-kid-ee, from the Greek endon - within, and mychos -innermost recess; the meaning escapes me), and the pleasing fungus beetles (family Erotylidae , pronounced air-o-till-id-ee, for which I can’t find any word origins that make any sense at all!). These striking beetles are shiny, and patterned black with a mix of red, orange, and/or yellow. The handsome fungus beetles are usually smaller but can reach 1 cm. in length, about half the size of pleasing fungus beetles. If your mushroom has a drab beetle up to 1⁄2 cm in length, with spiny-looking margins on its “neck”, it’s probably a tooth-necked fungus beetle (family Derodontidae , pronounced dare-oh-don-tid-ee, from the Greek deros -skin, and odontos - tooth). A long, slender, flexible beetle with short outer wings would be a rove beetle (family Staphylinidae , pronounced staff-ill-in-id-ee, from the Greek staphylinos - an insect), usually found among the gills rather than in the flesh of the mushroom. Other families include an array of small, drab beetles fondly known as LBJs(Little Brown Jobs, just like the LBJs we love to ignore in the mushroom world). Some tooth-necked fungus beetles and round fungus beetles (which can curl into a ball) feed on slime molds. There’s no accounting for taste. Wasps - the Calculating Females Now we know more or less who in the insect world is eating our mushrooms. But it’s not enough that our delicacies are full of flies and beetles, they have a variety of minute wasps, too! A parasitic wasp - Spalangia sp . © Alan Manson (from wikipedia.org) These, however, are not joining the feast; rather, they are parasitizing and killing the fungus eaters. They are the good gals, the natural controlling agents that help keep the world from turning into one huge, wriggling, buzzing mass of insects. These tiny wasps, usually 1-4 mm long, do not sting and have no interest at all in humans. We, however, should he kissing the ground under each of their six little feet! Wasps that parasitize mushroom eaters usually find mushrooms by smell, after which they search for eggs, larvae, or pupae of flies or beetles either by feel, vibrations, or again by smell. The females have a long, hollow, threadlike structure on their rear end through which eggs are laid on the victim (host) or inside it. The eggs hatch and the wasp larvae feed on the host insect, eventually killing it. The wasp larvae then pupate before turning into delicate, wasp-waisted adults. You might find the wasps as unsavory as the other insects in your mushroom, but remember that by killing many of the flies and beetles, the wasps prevent them from multiplying without check and infesting every single fungus on Earth. Also, they don’t harm uninfested fungi. There are several families of parasitic wasps saving our mushrooms, and millions of species that parasitize and kill insects in our homes, gardens, fields, forests, and water. Soon, when the rain comes back, it will be time to go out and pat the mushrooms. But just remember that while most of you are leaving punky mushrooms alone, at least one deranged individual will be maximizing the number of interesting fungus-caring insects she collects by following you and picking precisely those mushrooms which you’ve patted and left behind. There’s no accounting for taste, is there? Hannah Nadel Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

News & Stories / Postcards from the Field — Summer 2007 Many thanks to all who sent in articles, information, photos and tidbits over the summer. Your contributions keep it interesting. They make some of us envious, too! Deb • September 2, 2007 Wouldn't this be a great stamp? (Gomphus foccosus photo © Taylor Lockwood) Members Only Content Login Join FFSC Related Posts Don't Forget Mushrooms Just Because It’s Summer! What are You Doing This Summer? Previous Article All News & Stories Next Article

News & Stories / Don't Forget Mushrooms Just Because It’s Summer! It was the middle of July. We had an unseasonable rain - just a sprinkle. I went to my Inocybe spot: nothing up. John Brown • September 2, 2007 Cantharellus roseocanus. © Darvin DeShazer (from mushroomobserver.org) On the way out I spotted two Princes ( Agaricus augustus ), both pristine, with gills still whitish. Surprising because the cap diameter of the larger was just under 12”. Last weekend we found a few Hydnum repandum at Point Reyes. And Darvin De Shazer, who spent the day at Salt Point, came back with some Cantharellus roseocanus (rainbow chanterelles). Keep an eye out for big Sulfur Shelfs; because they get their moisture from trees, they come before the rains, usually with overcast skies. And remember your favorite graveyard for Agaricus bernardii ! John Brown Science Advisor Members Only Content Login Join FFSC Related Posts Sierra Boletes in Spring 2007 What are You Doing This Summer? Previous Article All News & Stories Next Article

News & Stories / Field Reports Sierra Boletes in Spring 2007 Memorial Day weekend found me in the Sierras on a hikers’ holiday. Actually, I went to find my treasured Inocybes , and the area was too dry. John Brown • September 2, 2007 Boletus rex-veris. © Alan Rockefeller (from mushroomobserver.org) Members Only Content Login Join FFSC Related Posts Spring Musings with Bill McGuire What are You Doing This Summer? Ain't No Cure for the Summertime Blues Previous Article All News & Stories Next Article

News & Stories / Mycology & Art News Starting to Think About Rain Those who ventured into the Sierras in the late spring were fortunate to find a good harvest of morels, if they were in the right place for that brief, shining moment. Boletes were more abundant as the weather warmed, fruiting well into summer in many areas. Deb • September 2, 2007 Morchella. © Douglas Smith (from mushroomobserver.org) Members Only Content Login Join FFSC Related Posts September Seasons and October Rains Mycology & Art News 2013 Sierra Scouting Report Mycology & Art News Previous Article All News & Stories Next Article

News & Stories / Writings Stories from the April 1, 2008 Issue of Duff It's that time of the year again, when members share their latest towering tales and alternative facts... Rick & Ella Schwartzi • April 2, 2008 Take a walk on the wild side. Photo by Hugh Smith Value of Spring Valley Foray Questioned Boletus rex-veris . © Douglas Smith (from mushroomobserver.org) FFSC Ministers voted to ban the collection of “Spring Kings” at this year’s Spring Foray since the fungus was recently put on the endangered species list. Some members have questioned this decision. Spod Tanier, long known for his passion for Spring Kings, is not deterred by this decision. “I know where there are plenty of kings,” says Tanier. Member Debbie Viess has no regrets, however. “They’re bland. Why bother? I’m so over eating mushrooms anyway,” said Viess. She suggested that instead of picking mushrooms, people should just go have a good snowball fight and get over it. Soquel Demo Forest Closed to Mushroom Hunting and Everything Else Craterellus cornucopioides . © Douglas Smith (mushroomobserver.org) Rumors abound that recent staff cuts in Santa Cruz County Road Maintenance Division led to the demise of access to the Soquel Demonstration State Forest. It is unclear how logging will continue there without a viable road. Tom Sutfin, Forest Manager, says “I’ll rebuild the road if I have to do it one shovel full at a time.” Sutfin has applied for funding for a helicopter pad to be installed near park headquarters. “With the road out, the only way in or out is by air,” says Sutfin. For now, black chanterelles can now grow in peace without fear of being plucked and sautéed. Did Someone Ignore the Suggested Species List?? Extreme behavior was the hallmark of this year's Fungus Fair Reception. Science Advisor John Brown and Minister of Culinary Events Vernetta McGuire mounted an urgent investigation to determine if a mushroom toxicology issue was responsible. “People really need to stick to the suggested species list and fill out their dish tags!” said McGuire, clearly exasperated. Opinions were divided as to cause: hallucinogenic mushrooms, Two Buck Chuck toxicity of the white whiners, or simply good spirits. Brown, an analytic chemist, is still working on the matter. Stay tuned for more. Help Has Arrived. April is here and Craterellus is fruiting furiously in the forests. You all love the challenge of trying to get your eyes tuned to seeing them and the thrill of actually finding them; but then when you arrive at your domicile with your basket bulging with Nature’s bounty you are faced with the daunting task of getting them clean enough to eat. After plowing through plantations of poison oak, many times the cleaning seems to be the toughest part of the whole endeavor. Well folks, fret no more! Now there is an easy way to deal with your gritty load of fungal freebies from the forest. Just bring them by Gary’s Craterellus Cleaning Center . Ale-addled technicians will clean your Craterellus to perfection. That’s right, just bring them to GCCC and I will clean them all; then I get half and you get half . No muss, no fuss. Once you bring your mushrooms to me you will know you have been... serviced. And for a limited time only on all orders over 15 pounds I will deliver the cleaned goods to your door. What more could you ask for? Customer satisfaction is guaranteed! If for any reason you are not completely satisfied with the cleanliness of your “Trumpets of Death,” simply return the uneaten portion to Gary’s Craterellus Cleaning Center and we can just forget about the whole deal. What more could I ask for? — Gary Milburn *Offer void during August and September. Spring Mushroom Cookoff Gyromitra esculenta . © Fred Stevens (from mykoweb.com ) This year’s Mushroom Cookoff will feature Gyromitra esculenta , says foodie Vernetta McGuire. Esculenta is Latin for delicious! Sometimes known as the beefsteak morel, recipes for this fungus abound in mushroom lore, and McGuire and her team of tasters will judge which cook turns out the tastiest dish. Longtime MSSF member Larry Stickney was quick to volunteer as a taster, citing his many years of eating this exotic fungus. “Just don’t stand too close to the cook pot,” says Stickney, “and you won’t inhale the monomethylhydrazine.” As a precaution, exhaust fans have been installed for the stoves where the contest takes place. To read more about this mushroom, visit Tom Volk’s webpage: http://botit.botany.wisc.edu/toms_fungi/may2002.html Caution : This is the April Fools issue, and eating this mushroom, if you haven't figured it out by now, is NOT encouraged. Members Only Content Login Join FFSC Related Posts Stories from the April 1, 2009 Issue of Duff Stories from the April 1, 2010 Issue of Duff Previous Article All News & Stories Next Article

News & Stories / Field Reports Reports from Italy in 2007 We can find wild mushrooms everywhere! This month a few of our members share recent fungi finds in restaurants and markets in Italy. Deb • November 1, 2007 Amanita caesarea. © Alan Rockefeller (from mushroomobserver.org) Members Only Content Login Join FFSC Related Posts Foray to Mexico Adventures in Austria Previous Article All News & Stories Next Article

News & Stories / Albion I Foray 2007 – Species List There was a medium turn out for the foray, with only 30 people there, but there were lots of mushrooms of all kinds. The big one for the weekend was the matsutake, which many people found in profusion. Douglas Smith • January 1, 2008 Galerina in Mendocino. © Douglas Smith (from mushroomobserver.org) I would assume the market has collapsed on matsutake, and you can now find them as the common mushroom they are, instead of the rare, over-picked, 'shroom they've been. There was much more diversity than what is reported here. I think the number of edibles up there made people spend most of their time harvesting, instead of hunting small maybe interesting things. Members Only Content Login Join FFSC Related Posts 2008 Spring Foray Species List Albion I 2008 Recap Previous Article All News & Stories Next Article

Wild Rice and Bolete Soup A little cream goes a long way in this earthy, comforting soup. Enjoy–it’s even better the next day! ... Boletus edulis. © Darvin DeShazer (from mushroomobserver.org) Objective: Soup Total Time: About 2 hours Yield: Serves 8 Suggested Mushrooms: See code Ingredients 3/4 cup whole grain wild rice 1 tbsp. salt 1 oz. dried boletes (or 3/4 oz. dried boletes and 1/4 oz. dried Craterellus ) 5 tbsp. softened butter, divided 4 oz pancetta, finely chopped (or quality bacon) 8 oz. fresh Agaricus bisporus (e.g., buttons), finely chopped 1 leek (cut in half, rinse, and thinly slice both the white and light green parts) 2 tbsp. flour 1/2 cup dry white wine 4 cups reduced-sodium chicken or vegetable broth 3 tbsp. minced flat-leaf parsley 1/2 tsp. freshly ground black pepper 2/3 cup heavy whipping cream Method Prepare the Rice Combine the wild rice, salt, and 8 cups of water in a medium pot. Bring to a boil, lower heat and then simmer until the rice is tender (about 45 minutes). Drain and set aside. Prepare the Soup Base While the rice is cooking, put the dried mushrooms in a small bowl, and pour in 1 1/2 cups boiling water. Allow the mushrooms to soften (about 15 minutes). Meanwhile, in a large pot, cook 1 tbsp. butter and the pancetta over medium-high heat until the meat renders some of its fat and turns a lighter pink. Add the A. bisporus and leeks to the pot. Cook, stirring occasionally, until the mushrooms give off their liquid (about 10 minutes). Lift the softened boletes from their liquid with a slotted spoon and set the liquid aside (reserve it to use later). Chop the boletes finely, and add them to the mushroom and pancetta mixture. Sprinkle the mixture with flour and continue to cook, stirring constantly until the flour starts to stick to the bottom of the pot (scrape it up as much as possible while stirring). Add wine and chicken (or veggie) broth to the pot. Strain or slowly pour the reserved bolete liquid into the pot (leaving any grit behind). Bring to this soup base to a boil, then lower heat to maintain a steady simmer (cook another 15 minutes). Prepare the Parsley Butter Shortly before serving, combine the remaining 4 tbsp. butter, the parsley, and the pepper. Set this aside. Finish and Serve Add the prepared wild rice to the soup base, and cook for 10 minutes. Stir in cream and cook for about a minute until the soup is hot again. As you pour each bowl, add dollop of the parsley butter on top! Note : Vernetta adapted this from a recipe she found in Sunset Magazine . Previous Recipe All Recipes Next Recipe

News & Stories / Fair News Fungus Fair – Well Done! Kudos to those who gave their time to volunteer for the Fungus Fair. At least 82 members put in time and effort to make yet another successful fair. Santa Cruz Fungus Fair Committee • February 2, 2008 Exhibit at the Fungus Fair. Photo by Hugh Smith Approximately 2000 people attended the fair. Over 250 species were logged. Thanks to Marje Young for her hard work as Fair Chair and Mushrooms 101 coodinator. Great job! Special thanks go out to the committee chairs who coordinated a lot of activity. Ken Sommers and company slogged through muck and duff to bring specimens for display, and Bill White and the setup crew got it all going. Of course, we all ate well, thanks to the food folks, coordinated by René Seltzer: Bob and Doreen Wynn, Bob Sellers, Jozseph Schultz, Todd Spanier, and Dan Brophy from Oregon. Marilyn Fenn placed the artwork, well, artfully and Vernetta McGuire and the culinary group set the stage for a wonderful Friday night reception. The ID table, under the able leadership of Phil Carpenter, kept it happening, with help from Marilyn Diamond. Dennis Nolan and Monise Sheehan did a great job coordinating Membership and Stores. The Kids’ Room was a great success, thanks to Cathy and Marty Newman. Richard Rammer led the cleanup effort and bagged a one hour record! Bob & Doreen fed the cleanup crew a fantastic dinner once again. Thanks to all of you—if you hadn’t turned out, this event wouldn’t come off. The Fair is a joint effort of the Fungus Fed and the Santa Cruz City Museum of Natural History, and we really do put the fungus in the fair. Apologies if your name was missed below; your efforts certainly made a difference! – The Fair Committee Members Only Content Login Join FFSC Related Posts Santa Cruz Fungus Fair Rocks Fair News Fungus Fair 2009 — Better Than Ever! Fair News Previous Article All News & Stories Next Article

News & Stories / Morel Season Has Started! First morels of the year ... coming from a yard near you! Deb • March 2, 2008 Morchella esculenta in yard. Photo by Debbie Johnson My garden mulch of choice has always been shredded redwood gorilla hair. It’s tidy, doesn’t blow around and keeps the weeds down. Last fall I was convinced it was time to try someting else, so we used mini-nugget bark mulch along the side of the garage. I’m fairly sure it’s fir. Another Morchella esculenta in yard. Photo by Debbie Johnson On February 28th, we found eight Morchella esculenta , and will be watching for more. A nice little bonus; I’m liking this chunky bark just fine. Keep an eye out for newly landscaped areas, but be aware: pre-emergent pesticides are sometimes applied, and you don’t want to be eating more than you bargained for. Ask before you eat! Members Only Content Login Join FFSC Related Posts Boletes are Up! Previous Article All News & Stories Next Article

News & Stories / Foraging in Alaska in 2008 Fred and I took a family trip to Alaska this summer and stayed at Bill & Gerri White’s lodge in Sterling. It was lots of fun. Bill has hosted groups from the FFSC in past years, and we hope he’ll think about doing it again. Deb • September 2, 2008 Fred Chin and Debbie Johnson picking lovely Agaricus silvicola. Photo by Kerry White Members Only Content Login Join FFSC Related Posts The Great Alaska Foray 2010 2009 Alaska Foray Travelogue Previous Article All News & Stories Next Article