News & Stories / January 2016 Field Report Although soggy, there was a fair selection of fleshy fungi to be observed. Notably, a couple of lucky folks went home with a basket of candy caps, and a mushroom-dyeing enthusiast went home with a nice clump of jack-o-lanterns! Cass Fuentes • January 24, 2016 Hypholoma fasciculare (Sulfur tuft) at a Santa Cruz Fungus Fair. Photo by Larry Volpe Members Only Content Login Join FFSC Related Posts 2016 February Local Foray Field Report Previous Article All News & Stories Next Article

Dr. Bill Schoenbart Practitioner of Chinese Herbal Medicine and Acupuncture Dr. Bill Schoenbart is a practitioner of Chinese Herbal Medicine and Acupuncture with over 30 years of experience. He has been working with medicinal herbs since 1969, with a clinical practice in traditional Chinese herbal medicine since 1991. His work has taken him through every aspect of the herb industry: research, manufacturing, product safety, botanical identity, efficacy, label reviews, trade associations, teaching, and clinical practice. From a very young age, he has been fascinated by nature. He would spend hours each day exploring the forests, meadows, rivers, and ponds near his childhood home. Field guides to insects, animals, and plants were worn out from constant use. General science and biology classes were also his favorite subjects in school. So, it’s no coincidence that his career path led to a field that combines biology with botany. https://doctorbillschoenbart.com/ herbalproductconsulting.com Home - Herbal Product Consulting Make better, more effective, safer and more compliant products by working with Herbal Product Consulting. Learn more here or call us at 831-466-0980. 2026 Dr. Bill Schoenbart 2026 Santa Cruz Fungus Fair Talks Buy Tickets Medicinal Mushrooms Traditional Usage in Chinese Medicine and Modern Scientific Research Medicinal mushrooms have a long history of use in traditional Chinese medicine. They have also been the subject of numerous scientific studies in recent… Show More Saturday, January 10, 2026 11:50 PM - 12:50 AM Room 3 Energetics of Medicinal Mushrooms in Traditional Chinese Medicine: How they Work Along with Herbs to Treat Various Conditions Monday, January 12, 2026 12:00 AM - 1:00 AM Room 1 Medicinal Mushrooms Science and Traditional Usage Medicinal mushrooms have a long history of use in traditional Chinese medicine. They have also been the subject of numerous scientific studies in recent… Show More Saturday, January 11, 2025 9:00 PM - 10:00 PM Room 3 Medicinal Mushrooms Traditional Usage and Modern Science Sunday, January 12, 2025 7:30 PM - 8:30 AM Room 1

Pressure Canning Mushrooms Pressure canning is a process for canning mushrooms while not utilizing vinegar to create an acid environment. ... Caption Have you had experience with this method? We would love to hear about your experiences so we can share them here. Advantages of pressure canning May be stored in pantry. Can be flavored with herbs, etc. if desired Works well for substantial mushrooms, such as Bolete buttons, Chanterelles, Russula spp ., etc. Disadvantages of pressure canning The pressure canning process is somewhat involved. Does not work well for more delicate mushrooms. Canning incorrectly can result in botulism, which can be fatal. Objective: Storage/Prep Total Time: Suggested Mushrooms: See code Equipment and/or Ingredients Required equipment: Pressure canning pot and rack; and sterilized canning jars and lids Method VERY IMPORTANT: Canning non-acid food requires careful technique and the use of a pressure canner to prevent botulism . Caused by the bacterium Clostridium botulinum , botulism produces neurotoxins and can be fatal . Instructions for pressure canning can be found in the Ball Blue Book Guide to Preserving , or similar books on pressure cooking and canning. Previous Technique All Techniques Next Technique

Coprinus comatus -- What Is Going On With That Inky Cap? Learn about the fascinating and at times powerful liquification scenario known in biological terms as deliquescence or auto-deliquescence , one of the key morphological characteristics associated with this long-appreciated edible mushroom. ... Coprinus comatus (from Google search) "Their moss rotted off them flake by flake Til the thick stalk stuck like a murderer’s stake, Where rags of loose flesh yet tremble on high Infecting the winds that wander by." --from The Sensitive Plant , Percy Bysshe Shelley - circa 1820 Imagine this – you’re a young and growing mushroom fruit-body. In a short amount of time, you’ve been triggered to grow and burst forth from the ground with enough force to break through solid concrete. Once in the atmosphere you’ve been designed to seek, additional triggers create a wave of spores to be released from the bottom of your column-shaped cap. Now, in a seemingly bizarre move, you begin to breakdown the very fibers of your being, turning your once firm cap into a melting mass of black goo. Eventually, nothing is left of your white and scaly brown button but ghostly tatters of dripping, oozing black that flail from a defiantly upright and bony looking stipe… Such is the scenario for the Coprinus comatus mushroom. It is a fascinating and at times powerful scenario known in biological terms as deliquescence or auto-deliquescence, and is one of the key morphological characteristics associated with this long-appreciated edible mushroom. Auto-digestion has also been used as a defining feature within mycological taxonomy and in part made this fungus the center of recent debate and shifts in categorization. Deliquescence So what’s happening when Coprinus comatus turns itself into a puddle on a stick? Deliquescence happens when animal or vegetable tissue liquefies itself through the release of various enzymes that interact with moisture, and is observed as a function of necrosis. These enzymes are known as hydrolytic enzymes. In the case of Coprinus comatus , it is a group of enzymes known as chitinase that break down the complex sugar chitin; Chitin is found in both mushrooms and shellfish and gives them their structure and sturdiness. When the deliquescing process is done, all that is left of the cap is an oozing black liquid dripping from the stipe (or stem) which remains in-tact; Chitinase is produced in the gills and cap only and not within the stipe. [i] C. comatus busts through asphalt. Photographer unknown Moisture in the atmosphere not only plays an important role in the process of deliquescing. It seems to be a driving factor in another one of the C. comatus mushroom’s dramatic feats; Growing with such force that it will burst through solid concrete (see picture). As the Coprinus comatus mushroom is being triggered to grow, it absorbs moisture from the atmosphere and gradually expands, in part creating great force. [ii] On the flip side, if there is not enough moisture in the air, deliquescence will not occur and a C. comatus will simply shrivel or show only slight signs of inkiness once fruited. Morphology C. comatus gill shot (2011). Photo by Malcolm Storey The process of auto-deliquescing can be a key morphological feature when identifying mushrooms, and is exhibited in several mushroom genera. These genera now include Coprinopsis , Coprinellus and Parasola . Mushrooms with this characteristic have been dubbed “inky caps” due to their melting properties, and the shaggy brown scales found on C. comatus gave rise to its nickname “shaggy mane” and “shaggy ink cap”. The presence of a melting, inky black cap is arguably one of the characteristics that landed this mushroom in Clyde Christensen’ “Foolproof Four” in 1943. It is also reported that liquefied Coprinus comatus was used as writing ink in George Washington’s day. [iii] The morphological feature of auto-digestion clashed with DNA analysis not long ago, creating somewhat of a stir in the world of mycological taxonomy. As a result, a genus was redefined while creating new ones. The name Coprinus comatus first appeared in 1797, and it was long held that the Coprinus genus, which stemmed from the Coprinaceae family, contained well over 100 species. [iv] However, DNA testing in the 1990s showed that most species in the Coprinus genus were in fact not related to Coprinus . Eventually, the Psathyrellaceae family was created to contain three newly erected genera: Coprinopsis , Coprinellus , and Parasola . Coprinus comatus became the type species for the genus Coprinus . DNA analysis found it to be related to the Agaricaceae family, and so the Coprinus genus was moved here. Coprinaceae lost status as a family of its own, becoming a synonym for Agaricaceae , and Coprinus was whittled down to three members: C. comatus , C. sterquilinus , and C. spadiceosporus . [v] Collection & Preservation C. comatus when edible (2011). Photo by Cass Fuentes As mentioned previously, Coprinus comatus is considered a very good edible, and is worth preserving or consuming shortly after picking as the auto-digesting process will continue once plucked. It has been widely observed that when in season, the fruit bodies appear rather quickly after a rainfall and will have liquefied its cap within 24 hours (given enough moisture in the atmosphere). It is considered edible and choice when the mushroom is still firm and not yet black. David Arora suggests dipping young caps in egg wash then breadcrumbs and frying for a tasty treat. [vi] It is reported that Larry Stickney, another renowned California mycologist, enjoyed stuffing them with a mixture of white cheeses topped with green onions, then broiling them until browned and crisp. Having absorbed so much moisture through the atmosphere, the mushroom will exude a large amount of water while cooked and is a popular component in soups. One method of preservation is to cook the mushrooms, either by microwaving large quantities or by sautéing them with butter, then freezing them in the accompanying liquid for later use. Another interesting method was mentioned in Fungi Magazine : Store the mushrooms in jars filled with CO2. The deliquescing process cannot occur without oxygen. Preserving them in such fashion has been shown to delay the liquefying process for up to 7 days longer than those left in regular storage. The same article suggests storing the mushrooms submerged in water, preferably in the refrigerator, to keep them from oxygen. [vii] Luckily for the Shaggy Ink Mane enthusiast, C. comatus is a widely distributed mushroom and fairly common when the season is right. This is usually in the fall or winter in the San Francisco Bay Area. It is saprophytic, and can often be spotted lining roadways and paths. They can be found seemingly by the hundreds (ask the author about the Carson-Iceburg Wilderness in October of 2011), in both forested areas and not, growing out of grass beds or soil or through the occasional asphalt. Observations of the fungus on iNaturalist.com and mushroomobserver.org are widely distributed and show sightings all over the world, including in Africa, Australia, Europe and North America. C. comatus . Photo by Fred Stevens (from mykoweb.com ) Though common, the Shaggy Ink Cap exhibits both uncommon and fascinating attributes that truly make it a mushroom worth admiring, black goo and all. The next time you spot a Coprinus comatus that is nothing more than black, dripping tatters from a pale white stipe, please do not be horrified as Percy Shelley may have been. Consider appreciating the fascinating and innovative process that this mushroom shares with other inky cap members within the fungal kingdom. References [i] Hideyo Miyake, Tsuneo Takemaru and Tatsuo Ishikawa (1980). Sequential production of enzymes and basidiospore formation in fruiting bodies of Coprinus macorhizus. Archives of Microbiology , 126 (3), 201-205. [ii] Cornish, Jim. Coprinus Comatus: the Shaggy Mane. Fungi Magazine , Volume 5 – No. 4, Fall 2012 ISSN 1941-4943 [iii] Freedman, Louise. The Mycological Society of San Francisco Cookbook, (1987) Louise Freedman & MSSF http://www.mssf.org/cookbook/shaggymane.html [iv] Wikipedia, http://en.wikipedia.org/wiki/Coprinus_comatus [v] Volk, Tom. Fungus of the Month for May 2004 : Coprinus comatus, The Shaggy Mane, http://botit.botany.wisc.edu/toms_fungi/ [vi] Arora, David. Mushrooms Demystified , (1986) 10 Speed Press [vii] Bunyard, Britt. Preserving Shaggy Manes. Fungi Magazine , Volume 5 – No. 4, Fall 2012 ISSN 1941-4943 Mushrooms covered: Coprinus comatus Previous Description All Featured Fungi Next Description

2025 Speaker Schedule : Room 1 Friday 2:30 PM Tips and Techniques for Cooking with Mushrooms Chef Bob Wynn Friday 4:00 PM An Introduction to Mushroom Identification Phil Carpenter Saturday 10:00 AM An Introduction to Mushroom Cultivation Vellany Pierce Saturday 11:30 AM A Discussion of Poisonous Mushrooms Henry Young Saturday 1:00 PM Top Ten Edible and Poisonous Mushrooms Douglas Smith Saturday 2:30 PM From Saucepan to Science Foraging Feasting and Phylogeny Shannon Adams Saturday 4:00 PM An Introduction to Mushroom Identification Phil Carpenter Sunday 10:00 AM Decoding the Forest Floor The Art of Mushroom Recognition Alan Rockefeller Sunday 11:30 AM Medicinal Mushrooms Traditional Usage and Modern Science Dr. Bill Schoenbart Sunday 1:00 PM Common Mushrooms of the San Francisco Bay Area Douglas Smith Sunday 2:30 PM An Introduction to Mushroom Identification Phil Carpenter Sunday 4:00 PM Mushroom Cultivation Kyle Garrone 2025 Speaker Schedule : Room 3 Friday 2:30 PM Bioluminescent and Fluorescent Fungi Alan Rockefeller Saturday 9:30 AM The Magic Mushroom Talk Dr. Christopher Hobbs, Ph.D., L.Ac Saturday 11:15 AM Fungi of New Zealand The Ecology of a Young Land Christian Schwarz Saturday 1:00 PM Medicinal Mushrooms Science and Traditional Usage Dr. Bill Schoenbart Saturday 2:45 PM Mushrooms of the Redwood Coast Noah Siegel Saturday 4:30 PM What You Need to Know About Poisonous Mushrooms Henry Young Sunday 9:30 AM Adventures of a Mycohobo Noah Siegel Sunday 11:15 AM Magic Mushroom Microdosing Dr. Christopher Hobbs, Ph.D., L.Ac Sunday 1:00 PM Fungal Range Maps How We Build Them and Why They Matter Thea Chesney Sunday 2:45 PM A Mushroom Tasting with Wine Pairing Chad Hyatt Sunday 4:30 PM Two Years of the California Fungal Diversity Study What Have We Learned Christian Schwarz

FFSC History In the Fall of 1984, 20 people attended the first meeting of the Fungus Federation of Santa Cruz. The club was founded to make learning about wild mushrooms interesting to both science oriented and curious naturalists alike, and above all to make the hunt and ID fun for everyone and their families. First Duff Illustration Spores The Fungus Federation of Santa Cruz (FFSC) was founded by David Arora in 1984. There were two Fungus Federations before ours, one in Pasadena, CA and one at University of California Santa Cruz. First newsletter and invitation to join FFSC The idea to form a mushroom club in Santa Cruz grew out of David's fungus fairs held at the Santa Cruz Natural History Museum (1974), Sanborn Park in Saratoga, CA, and Coyote Point in the San Francisco Bay Area. These fairs were well attended by curious members of the public, encouraged by the museums as a public event. Requests by interested persons for more information led to classes on taxonomy, field trips, and eventually his published field guide Mushrooms Demystified. (Which came to be known among FFSC members as "the Bible".) Hyphae David Arora drew interested parties from the rosters of his classes, and his fellow fungifiles in Santa Cruz, to discuss the formation of a club and to see who among them would be willing to participate in such a venture. They would hold monthly meetings during the mushroom season to discuss fungi appearing that month, have general identification discussions, speakers, and have group forays to local areas to gather mushrooms and learn about habitat. The club would also be responsible for gathering mushrooms for the Fungus Fair. The club's first newsletter in 1984 would be entitled The Federation Flyer , renamed to Ascus the following month, and to Duff a year later. Not everyone was enthusiastic about local forays. Fearing they might lose the secrecy of their hunting spots. Nevertheless, in the Fall of 1984 the first meeting of the Fungus Federation of Santa Cruz was held at the Natural History Museum and was attended by about 20 people. Officers were appointed and volunteers accepted to run the organization with a $25.00 annual membership fee. David named the officers "Ministers" to keep everyone from taking themselves too seriously. Among those in attendance were: Luen Miller, Newsletter editor and Mushroom of the Month writer; Bob Sellers, Foray leader and newsletter contributor; Craig Mitchell, membership; Ed Aguilar, Long Distance foray leader; Joe DeSmet, Treasurer and Non-profit organizer; Bo Heinricks, writer; Lia Matera, author of Mushroom Mystery books; Shea Moss, Culinary Coordinator; Jerry Moss, member; Anne, member; Joy Churchman, member; Bill McGuire, member; John Anderson, Museum Director; Patricia, head of museum volunteers, and David Arora, Founder. The underlying purpose of the club was to make learning about wild mushrooms interesting to both science oriented and curious naturalists alike, and above all to make the hunt and ID fun for everyone including their families. Announcement of the 1984 Fungus Fair in Ascus newsletter The first FFSC-sponsored Fungus Fair was held at the Santa Cruz City Museum (now the Santa Cruz Museum of Natural History) and was attended by record crowds. Club members now swollen to 50 and their families were enlisted to hunt in organized forays the week prior to the fair. Volunteers turned the museum into a sylvan forest using local materials, and filled baskets with mushrooms identified and tagged so onlookers could compare them to what they might see while walking in the woods or their backyards. Books on fungi, t-shirts and aprons were sold. Miriam Rice gave a demonstration of mushroom dyes. Chanterelle soup and CandyCap cookies were available for sale to pique the interest of those on the fringe of "why hunt wild mushrooms?" And The FFSC was on its way. It was not long before the Natural History Museum could no longer hold all the people who were drawn to the Fungus Fair. 1998 Fungus Fair Recap in the Duff newsletter In 1998, the Fair was held at Harvey West Park, with great success. In 1999, the new location became the Loudon Nelson Community Center (now corrected to Lo n don Nelson) in downtown Santa Cruz. A large auditorium was available to house the Fair, and 5 classrooms were available to provide space for speakers, vendors, and a kids room, and a cafeteria to hold a sold out "After hours dinner" on Friday night. Mycelium The FFSC has gained recognition as a major player in mycological organizations in North America, Mexico, and Europe. Phil Carpenter, who joined in 1984, continues to teach Mushroom ID workshops, which garner both scientific and culinary interest and routinely sell out. One of our members, Christian Schwartz, a Mycologist at University of California Santa Cruz, put forward a proposal for a new documented library of species identification with DNA testing and the FFSC embraced it. We reached out to the North American Mycological Association to include other mushroom clubs to help with the funding and to contribute fungus species. A scholarship program for university students interested in pursuing the study of fungi was instituted in the late 90s. "Fungus Fair postponed due to good weather" --Calendar page from 1987 Duff Since 1984, the paid membership has grown from 20 to over 425 family and individual memberships. Each year there are more forays, events, and speakers. Numerous local forays are held for members and the general public weekly during the season. Long Distance forays to the Sierra, Mendocino, Sonoma County, and Alaska are held in Fall, Spring, and Summer. The Duff newsletter evolved from print to PDF, and then to an earlier version of this website. In 1998 the FFSC sponsored the North American Mycological Association foray at Asilomar. 500+ Guests from all mushroom clubs in North America attended. Member dinners and parties included: The Holiday Potluck in December, Celebrity Chef pop up dinners, the Friday night After Hours Dinner after the Fair, Wine and Mushroom Dinner, and the Continental Beer Picnic (now called Suds & 'Shrooms). All long distance forays included a potluck dinner -- whether camping or staying in lodging. We published the final Duff newsletter in May 2013, and published all content online thereafter. In January 2024 we celebrated the 50th Fungus Fair in Santa Cruz. This was the 37th fair organized by the FFSC—each succeeding fair drawing more people than the last. Nearly 6,000 paying guests were noted at the 2024 Fungus Fair. This count did not include children under 12, who were admitted free of charge, or the school classes and seniors admitted for free to the Friday afternoon opening of the 50th Fair. 2025 Fungus Fair Volunteers. Photo by Peter Mu The attitude fostered by the FFSC is "Keeping the fun in fungus". We know each other. We help each other learn and include one and all into our fold. We work hard, we play hard. Many enduring friendships have evolved. Lifelong partnerships, weddings etc, are common. Science, the Hunt, the food and wine are all part of the package. One visiting mycologist from out of State attended a party with me after an exhausting day at the fair. He was greeted with hugs and acceptance by all. He remarked in awe, "This is not just any mushroom club, you are all friends." When it rains it spores! Shea Moss Members Only Content Login Join FFSC

Peter Vahlberg 2026 2026 Santa Cruz Fungus Fair Talks Buy Tickets

News & Stories / 40th Fungus Fair: Time lapse of the Island setup Have you ever wondered what it takes to create the famous "Fungi Forest" each year at the Santa Cruz Fungus Fair? Yevgeny Nyden • January 10, 2014 Setting up the island for the 40th Fungus Fair Check out this time lapse video (7 hours condensed into 2 minutes!) of the Island setup for the 2014 Fungus Fair. Now we're just waiting for volunteers to bring in the mushrooms they've found! Wow, that team works fast! Here's general information about the Santa Cruz Fungus Fair. Members Only Content Login Join FFSC Related Posts A Short History of the Fungus Fair Fungus Fair Sculpture at the Wharf Previous Article All News & Stories Next Article

Salt Pickled Mushrooms We are fortunate to have the following instructions for salt-preserving mushrooms come from Galina Plizga, a talented and experienced mushroom preserver. ... Caption Galina has generously shared her salt-preserved bounty over the years at some of our long-distance forays, and now we can make our own. Thank you, Galina! Advantages Doesn’t require freezer space. Mushrooms are pre-seasoned and ready to use as an appetizer or in recipes. Disadvantages Not suitable for more fragile, delicate fungi. May require refrigeration in warmer areas. Objective: Storage/Prep Total Time: 10 days Suggested Mushrooms: See code Equipment and/or Ingredients Ingredients 3 – 4 pounds fresh mushrooms, cleaned and stems cut short Kosher or pickling salt* ( not table salt) 6 – 10 juniper berries, crushed (optional) 10 black pepper berries, whole 1 big bunch of fresh dill with flowers 20 gloves of garlic smashed Horseradish leaves or radish leaves Raspberry leaves or blackberry leaves Oak leaves Sour cherry leaves *Please bear in mind that pickling salt is the means of preservation here, so it isn’t a good idea to skimp here. Make notes as you proceed and you’ll soon be able to adjust ingredients to your own preferences! Method Boil the mushrooms in salted water for 5 minutes. Drain and let them cool. Place a clean plate or other top on the mushrooms and weigh it down. I use a quart Mason jar filled with water. Let this sit in a cool, dark place for 10 days. Refrigerate if it is hot. After the first day, check to ensure that the mushrooms are submerged in their own brine. If not, boil 1 pint of water with 2 tablespoons kosher salt and let it cool. Pour over the mushrooms and continue fermenting. If there is too much salt*, soak the mushrooms in water for a few minutes. Try periodically to see if they taste “done”, then stop soaking once you are satisfied. After 10 days taste, and start eating! I usually makes a lot, so I freeze in ziplock bags whatever I won’t use within the next 2 months. Serving Suggestion: Salad Boiled potatoes, onion, fresh dill and cut salted mushrooms. Combine the night before and refrigerate. Take out a couple of hours prior to serving. Previous Technique All Techniques Next Technique

Media and Publicity If you're a member of the press or just looking for news about the Fungus Fair, we've collected useful info for you below. Fungus Fair Logo Artwork Members of the press are welcome to download and use these Santa Cruz Fungus Fair art files for publication. Please credit the artists and copyright holders. 2026 Santa Cruz Fungus Fair Logo This year we held a logo design contest focusing on “Underground Wonders: Secrets of the Fungal Kingdom” as the 2026 Fair theme. The winning design was created by Viel Xander Olaguera (@vxolaguera) from Torrance, CA. The logo will be used on this year's T-shirts, posters, and postcards. Plus, several of the other contest entries will be on display during the Fair. The 2026 logo uses the concept of “wood wide web” to emphasize the underground network of fungi that connects our world's plants. The design portrays the following California fungi, selected for their different features (from left to right and down): Zombie-ant fungus ( Ophiocordyceps unilateralis ), growing from its host carpenter ant A lobster mushroom ( Hypomyces lactifluorum ), a parasitic fungus best known as an edible delicacy and for dyeing textiles A King Bolete ( Boletus edulis ), better-known in grocery stores and restaurants as "porcini" Honey fungus ( Armillaria mellea ), a plant pathogen known to arborists as "oak root rot," to the curious for its bioluminescent mycelium, and to others for its subtle nutty and sweet flavor A death cap ( Amanita phalloides ), one of the most poisonous fungi in the world Mycelium, as the "wood wide web" Inspired by the bioluminescence of honey fungus mycelium, the logo on this year's Fungus Fair T-shirt will also glow in the dark! If you use the 2026 Santa Cruz Fungus Fair logo in publications, please include these credits near the image: Artist: Viel Xander Olaguera © Fungus Federation of Santa Cruz Fungus Federation of Santa Cruz Logo You are welcome to include the FFSC logo in news articles, and visit the Santa Cruz Museum of Natural History's website for their logo. Example of FFSC Logo Downloads FFSC logo, with full name FFSC-logo-full-transparent_2x .png Download PNG • 845KB FFSC logo, acronym only ffsc-logo-circle-only-transp .png Download PNG • 330KB FFSC logo SVG (small) .svg Download SVG • 201KB 2026 Fungus Fair Poster and Postcard Vector Images (PDF) If you use the poster or postcard images, please include these credits near the image: Logo Artist: Viel Xander Olaguera Poster Layout : Lynn Piquett © Fungus Federation of Santa Cruz 2026 Fair Postcard and Poster .pdf Download PDF • 2.12MB Past Fungus Fair Photos for Publication 301 Center St, Santa Cruz, CA 95060, USA Feel free to download and use any of the images on this page for your articles in conjunction with the Santa Cruz Fungus Fair. We ask that you please credit the photographers. Thanks! Past Fungus Fair Posters Check out some of our past Santa Cruz Fungus Fair poster artwork too! Fungus Fair Poster Archive History of the Fungus Fair The Fungus Fair originated in 1974 at the Santa Cruz Museum of Natural History, led by the efforts of David Arora, who went on to write “ All That the Rain Promises and More ” and “ Mushrooms Demystified ”, which is widely considered to be one of the best and most comprehensive mushroom guidebooks available. As the Fungus Fair grew, it found new homes throughout the county, including Harvey West Park and London Nelson Community Center. During the pandemic years of 2021-2023, the Fair took on new forms, as the Virtual and Outdoor Fair with a full week of live video lectures plus two weekends of small group, expert guided forays, and the Mini Fungus Fair held at the Santa Cruz Museum of Natural History. In January of 2024 the Fungus Federation of Santa Cruz partnered again with the Santa Cruz Natural History Museum to bring the Fungus Fair triumphantly back to the London Nelson Community Center, celebrating the 50th anniversary with our largest event ever. The 2026 Santa Cruz Fungus Fair will be the 39th Fungus Fair organized by the Fungus Federation of Santa Cruz. Visit the FFSC History page for more about the origins of the Santa Cruz Fungus Fair. The Great Hall, at the Santa Cruz Fungus Fair Press Releases and News 2026 Fair Press Release and Contacts 2026 Fungus Fair_Press Release .pdf Download PDF • 495KB Santa Cruz Fungus Fair in the News On the FFSC Website Fungus Fair News Past News about the Fungus Fair Fungus Federation of Santa Cruz hosts 51st Fungi Fair, KAZU Santa Cruz Fungus Fair returns to the London Nelson Center , Santa Cruz Sentinel The 50th Anniversary Fungus Fair brings mushroom mania to Santa Cruz , KAZU Santa Cruz Fungus Fair celebrates 50 years , KSBW Action News 8 Tom Karwin, On Gardening | Fungus Fair makes its return , Santa Cruz Sentinel Fungus are Among Us , Palo Alto Online Not a Mushroom at the Fungus Fair , City on a Hill Press 46th annual Santa Cruz Fungus Fair , KSBW Get to know your mushrooms at Santa Cruz's Fungus Fair , SFGate Santa Cruz Fungus Fair: Mushroom Fun , SFGate A Fungus Fair Fancy , Sunset Magazine Past Fungus Fair Videos Visit the Fungus Federation of Santa Cruz YouTube channel (@ffscmedia) for more videos.

Dr. Christopher Hobbs, Ph.D., L.Ac Faculty, University of Massachusetts, Amherst Dr. Christopher Hobbs, Ph.D., L.Ac. is a fourth generation, internationally known herbalist and mycologist, licensed acupuncturist, herbal clinician, research scientist, consultant to the dietary supplement industry, expert witness, botanist, public speaker, and author of over 20 books and numerous articles with over 40 years of experience. He is the author of the recent book “ Christopher Hobbs’s Medicinal Mushrooms, the Essential Guide ,” with German and English editions. He earned his Ph.D. at UC Berkeley with research and publication in evolutionary biology, biogeography, phylogenetics, the chemistry of plants and fungi, and ethnobotany. Now faculty at the University of Massachusetts, Amherst. christopherhobbs.com Home - Dr. Christopher Hobbs, Ph.D. DR. CHRISTOPHER HOBBS is a fourth-generation, internationally renowned herbalist, licensed acupuncturist, author, clinician, botanist, mycologist, and 2026 Christopher Hobbs 2026 Santa Cruz Fungus Fair Talks Buy Tickets The Magic Mushroom Talk Psilocybin mushrooms are renowned as spiritual guides and tools for dissolving the ego, helping to overcome trauma, limiting beliefs, and mental blocks and clinical… Show More Saturday, January 11, 2025 5:30 PM - 6:30 PM Room 3 Magic Mushroom Microdosing Magic mushroom microdosing is gaining global attention, with growing scientific research and personal testimonials highlighting its benefits for cognitive health, brain plasticity, neurogenesis, and… Show More Sunday, January 12, 2025 7:15 PM - 8:15 PM Room 3

Alaska Long-Distance Foray, September 2026 Sat, Aug 29 Save the date for our fantastic journey in Alaska! Explore the Alaskan Kenai peninsula and be amazed by the wildlife, fjords, glaciers and of course mushrooms. +11 more Details FFSC Calendar We have a lot of fun foraging, learning, and socializing from September to May. Many of our events are open to the public, and you can join FFSC for more! Note: We schedule local forays , ID classes , and culinary events on relatively short notice, based on location availability and habitat conditions. You can also visit or subscribe to the FFSC Google Calendar, and/or download an iCal file for other calendar applications. July 2026 Today Sun Mon Tue Wed Thu Fri Sat 28 29 30 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 1 2 3 4 5 6 7 8 Calendar View FFSC Calendar Grid View