An Educator's Guide to Fungi K-6 The North American Mycological Association (NAMA) has generously shared this incredible resource with K-6 educators and the public. Cover image of the Fungus Files, by terraBrie Stewart and Rost Koval, courtesy of NAMA The Fungus Files: An Educator’s Guide to Fungi K-6 (Second Edition) , is a newly revised e-book packed with dynamic and diverse activities designed to be easily adaptable to students of all ages, learning styles and ability levels. This publication is the best thing to come along in mushroom education in a decade. Image from The Fungi Files by terraBrie Stewart and Rost Koval, courtesy of NAMA Written by terraBrie Stewart and designed and illustrated by Rost Koval, The Fungus Files can be used by anyone teaching about fungi to school groups, science clubs, local nature groups, and any non-specialist audience. Stewart resides in Edmonton, Alberta. Members Only Content Login Join FFSC

Tricholoma Murrillianum (Matsutake) Of all the choice edible mushrooms that occur in our area, none eluded me longer than the matsutake, Tricholoma murrillianum . ... Tricholoma murrillianum (matsutake). Photo by Hugh Smith The name "matsutake" literally means pine mushroom, from the habitat in which it is found in Japan. Formerly called Armillaria ponderosa and Tricholoma magnivelare , our California species is a close relative of the Japanese form. For years I had scoured the mountains looking for my own secret patch of this much esteemed fungus. Every year l would stare with envy at the dozen or so which mystically appeared at each Fungus Fair knowing that they came from some place nearby. The preferred local habitat is tanoak, or so I was told. Yet all my years of searching had failed to turn up any. These must be the best-kept secret in the Santa Cruz Mountains. Why? I didn't want to be forced to drive north to Mendocino Co. just to find my first matsutake. Where were they? While it might be true that tanoak is the preferred habitat, l found my first specimen and subsequent others on Christmas day (nice present. huh?) in the kind of place you would normally pass by for hunting. The kind of place that a jack rabbit or a covey of quail hiding from a larger predator would take refuge in. The kind of place that leaves you with battered shin bones. telltale scratches. and shredded clothing. The kind of place where your progress is measured in feet/ min. rather than feet/sec. There must be square miles of dense impenetrable thickets of manzanita and scrub oak in the Santa Cruz mountains. Throw in a few chinquapins, pines and sandy soil and you'll begin to visualize the habitat l'm describing. Imagine crawling on your belly with barely enough room for you and your basket, or banging your shins against umpteen manzanita burls and you get the idea. Yet this is where they grow and why they had eluded me for so long. The matsutake clan comprises at least 3 species: the white matsutake, T. murrillianum , our local representative; T. caligatum , which has a darker fibrillose cap and occurs east of the Great Lakes and under conifers in the Pacific NW; and T. matsutake , which occurs in Japan and the Orient and closely resembles T. caligatum . Our version of the matsutake is a firm, dense, robust mushroom standing up to 6" tall with a cap as large as 8"-10" in diameter. The cap is initially white, dense and firm, but soon develops cinnamon to brown fibrils. The cap margin is inrolled when young. The gills are white but usually discolor brownish with age. The spore print is white. The stem is l"-2" thick, hard and tough, white above, but scaly below and colored like the cap. There is a thick white veil forming a prominent ring that flares outward from the stem. The most unique feature of the matsutake, however is its odor - what David Arora refers to as "a provocative compromise between 'red hots’ and dirty socks." There is definitely a cinnamon component to it. I thought this odor was unique to the matsutake group but there is another local mushroom I found with the same fragrance but vastly different appearance called Inocybe fraudans (formerly known as Inocybe pyriodora ). Matsutake are highly esteemed in Japan. The demand for these mushrooms is so great that individual specimens command prices as high as $300 (in 1989) depending upon their size and condition. A lucrative export business has developed in the Pacific Northwest for matsutakes which are air freighted directly to Tokyo where there is an ever increasing market for these "exotic" fungi. Last month (December 1988) I saw our local matsutake selling at the Monterey Market in Palo Alto for $27/1b., quite a bargain compared to Japanese prices ! You would expect a special treat from such a high priced mushroom, and the matsutake is probably worth it. It tastes like it smells (without the dirty socks) and keeps its somewhat chewy texture when cooked. It is wonderful simply sliced razor thin and grilled with soy sauce. I also like it finely shredded in a stir fry dish and have used it in small quantities to season white rice. Mushrooms covered: See code Previous Description All Featured Fungi Next Description

News & Stories / FFSC Minister Elections 2013 The Fungus Federation By-Laws call for election of Club Ministers (Officers) every two years. Phil Carpenter • April 1, 2013 Ministers 2011. Illustration by Angele Mele We are now at the end of the current two year term and re-election of Ministers will be conducted at our last regular meeting of this mushroom season in May. Our bylaws also call for a slate of Ministers nominated for the next season to be announced in the April and May issues of the DUFF . At the April general meeting, the Ministers nominated will be announced and additional nominations from the floor will be taken. The slate to date is printed below. Duties of the various Ministers can be seen in the bylaws. This notice is a call for nominations for the elected Minister positions. If you are interested in doing some interesting and rewarding work, please notify me regarding the position you are interested in. While some Ministers have graciously consented to continue their positions for another two years, all positions are open for nomination (volunteering) and election. We would welcome the chance to have two people vying for a position! As someone who has been a Minister for most of the 25+ years that the FFSC has been around, I can attest that it is a lot of fun (the monthly Minister’s meetings alone are worth it!) and a great group of which to be a part. Consider joining us! Phil Carpenter Prime Minister Members Only Content Login Join FFSC Related Posts Elections 2013: Wednesday May 15th 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

Photography for ID Purposes When you can't bring in actual mushrooms for our taxonomists to ID, shown below are some tips on photographs and observations to send us, which will help the identifier answer your "what is this" question. Clitocybe odora. Photo by Christian Schwarz Perhaps you’ve noticed some mushrooms growing in your yard, or while you were on a hike? Maybe you were foraging for chanterelles and ended up with a few mystery mushrooms in your basket? Whatever you’ve found, our taxonomists will be happy to help you identify them, where possible. In the past few years, instead of bringing specimens to us in person, a growing number of people are taking cell phone photos for the purposes of mushroom identification. In general, it's more difficult for us to identify mushrooms solely from photographs. Often the taste, odor, staining reactions, tactile and/or other features and tests (as well as habitat details not visible in close-up photos) are often needed to correctly identify many species. Here are tips on how to take photographs for mushroom ID purposes, as well as observations to include with your photos. (These observations are also helpful when you bring certain specimens to us in person!) Photographs to Take in the Field When you first see a mushroom in the wild, even before you dig up the mushroom (or if you're in an area that doesn't permit collection), here are a few photos and observations to capture. Note: Your photos don't need to be beautiful. For identification, the more details we can see, the easier it will be for our taxonomists to identify distinguishing features. It may help if you support your camera on a tripod or a rock, or brace your body against something solid. Consider using a flash or a flashlight to illuminate darker areas if possible (without blowing out the image). Show Us the Habitat Many mushrooms grow on or near specific trees or plants, at certain elevations, in certain temperatures, etc., or they tend to fruit at the same time as certain other plants. Take a few photos of what the mushroom is growing on, and the immediate area surrounding the mushroom(s), such as: The leaves, twigs, grass or dirt immediately surrounding it, or the log or tree (or leaf or bug) it's growing on Nearby trees (including burned or charred trees) One or two photos of the broader habitat, such as trees and plants in the general area Examples of immediately surrounding and broader habitat Try to photograph multiple examples of the same mushroom species that are nearby (or look-alikes if you're not sure). Show different age groups (some old-looking ones, some young-looking ones, etc.) Show us nearby mushrooms that seem similar, of different sizes If you're in the area for a few days, another option is to photograph the same mushroom(s) over time to show how it ages. Examples of the same mushrooms photographed over time Show Us Different Angles If you can't collect the mushroom, take close-up photos of it, and then move your camera to get shots of different sides of the mushroom. Set your camera on the ground to get low angles too. This helps our taxonomists examine the underside of the cap and the features of the stem. Low angles help the taxonomists see cap and stem features Show Us the Entire Mushroom If the area permits collection, dig up a specimen of the mushroom so that you can take photos of the entire mushroom. Take close-up photos (as clear/sharp as you can) showing: The whole top of the mushroom cap The bottom (underside) of the cap. Features of the stem, including the very bottom of the stem. Scratch or cut through the cap, to see if there are any color changes, and photograph what you see. Show Us the Mushroom's Size To help the identifier understand the size or dimensions of the mushroom, you can include another object, such as nearby pine needles, your shoe (keep it on), hand or fingers, or anything (or anyone) else with a recognizable size near the mushroom. (This can be done in the field or after collecting the specimen.) Photos that convey the relative size of a mushroom Observations to Include with Your Photos Many county and government-managed parks and forests do not permit mushroom collection, or you'll need to buy a collecting permit. Be sure to check the location's policies before digging up any mushrooms. Take Detailed Notes If you're not able to collect a specimen (or it won't survive until you're able to bring it in), write down (or photograph) the following details while in the field, and include them when you send in your mushroom photos: The habitat where your mushroom is growing. Is the mushroom on wood or the ground? If on wood, what kind? What tree species is it growing on (or what’s nearby)? (Nowadays many naturalist apps, websites, and even your phone's AI can help you identify trees based on their leaves.) Write down any distinctive aroma you notice while the mushroom is fresh – “mushroomy” is NOT a good descriptor! Create a spore print if time permits. It's easy! The sooner you can start the process, the better. See Part III of our free Learn about Wild Mushroom Identification tutorial for how to create a spore print, or search the Internet for similar tips. Do not eat an unidentified mushroom. If a mushroom ID specialist asks you to taste a mushroom to help them ID it remotely, just take a tiny bite and then spit it out and do not swallow any of it. Some people also prefer to rinse their mouth after tasting a mushroom for ID purposes. Bring Specimens in Person if Possible The most reliable way for our advisors to identify a mushroom is to see, touch, smell, and potentially taste it in person. If you’re coming to an FFSC event in person, we recommend that you store your specimens in a loose, breathable container, such as paper or wax paper bags (not plastic or glassine bags). You can place them on an ID table in a wicker basket, cardboard egg crate, or on a paper plate. People often bring specimens to our Monthly Speaker events , which are free and open to the public, and to our annual Santa Cruz Fungus Fair in January. Photos of specimens in baskets, on paper, et. Members Only Content Login Join FFSC

Learn About Mushrooms The Fungus Federation of Santa Cruz is all about educating its members and the general public about the dangers and delights of collecting, studying, consuming , and creating art with wild mushrooms. We understand that people learn in different ways. We aim to offer something for everyone! Winter Chanterelles Bunch. Photo by Yevgeny Nyden Classes & Speakers FFSC members take ID classes & workshops from our science advisors to learn the systematic procedures of mushroom identification. This is particularly critical for anyone planning to eat wild mushrooms. We host monthly speakers , and also invite speakers to present at the Santa Cruz Fungus Fair and some of our Long Distance Forays . Plus, we share recipes for mushroom dishes, along with information about external classes for people interested in photographing mushrooms, cooking mushrooms, and even creating crafts with mushrooms! Online Learning Our Featured Fungi pages highlight some of the local (and few not-so-local) mushrooms that you may find in your wanderings, courtesy of our current and past science advisors and foray leaders. As tech evolves, we're also experimenting with new ways to share tips and advice to help people learn about mushrooms! Check out our free FFSC Online Learning area for our first few programs on how to get started with collecting and identifying mushrooms. Note: The educational content we provide on this website is intended to supplement (not replace) formal classes, published books and field guides. Informal Knowledge Sharing Many FFSC members enjoy sharing their knowledge and experience via our Google Group mailing list, as well as in person at our club events, and at our biggest event: The Santa Cruz Fungus Fair. Knowledgeable members of FFSC make themselves available to provide mushroom ID services to others. (In fact, local hospitals have consulted with a select group of our science advisors for many years, to evaluate mushroom poisoning cases.) Special Projects & Scholarships Are you working on a mycology project at your school? FFSC offers scholarships and grants to support STEM and mycology research. See our Scholarships page for more information. More Resources Other Mycological Clubs Other Nonprofit Resources Members Only Content Login Join FFSC

Chad Hyatt Chef and Author Chef Chad Hyatt, the author of " The Mushroom Hunter's Kitchen ", is an expert forager and classically trained chef who has made a name for himself in northern California and beyond, sharing his delicious spin on wild mushroom cookery. He has cooked in a variety of restaurants and private clubs around the San Francisco Bay area, and these days, freelances. Chad can often be found foraging for mushrooms, putting on wild mushroom-themed dinners, and teaching mushroom-related classes around the United States. He is passionate about cooking approachable comfort food based on local, seasonal ingredients, and, of course, wild mushrooms. www.themushroomhunterskitchen.com The Mushroom Hunter's Kitchen A wild mushroom cookbook that reinvents what you thought possible with mushrooms, and that brings new life to classic comfort foods. 2026 Chef Chad Hyatt 2026 Santa Cruz Fungus Fair Talks Buy Tickets Question And Answer Session about Identifying and Cooking Wild Mushrooms Sunday, January 11, 2026 6:00 PM - 7:00 PM Room 1 Mushroom Cooking Demo with Tasting and optional Wine Pairing Chef Chad Hyatt will demonstrate his cooking techniques and his creations will be paired with exquisite wines provided by vintner Jeff Emery of Santa… Show More Sunday, January 11, 2026 10:15 PM - 11:25 PM Room 3 A Mushroom Tasting with Wine Pairing Chef Chad Hyatt will demonstrate his cooking techniques and his creations will be paired with exquisite wines provided by vintner Jeff Emery of Santa… Show More Sunday, January 12, 2025 10:45 PM - 12:00 AM Room 3

News & Stories / Mycology & Art News Mushroom ID Classes: Fall 2013 Series Fall is coming and rains will be starting, so it's a great time to improve your mushroom ID skills! Signups have begun for FFSC's fall mushroom ID classes. The four-class series will be led by Phil Carpenter on the first and fourth Wednesday: October 2, 23, November 6 and November 26 (changed to Tuesday due to proximity to Thanksgiving). You must be a FFSC member to attend this free course. Deb • September 10, 2013 Two Princes Classes will be held at the Santa Cruz Natural History Museum on East Cliff Drive in Santa Cruz from 7-9 pm. We'll be learning how to use the field guide Mushrooms Demystified by David Arora to put names on mushrooms that attendees and the instructor will be bringing in. As in the past, we are taking sign-ups only from people interested in staying for all of the classes, schedules allowing, since many people have expressed interest in the classes and we can only accommodate 20-22 people. If you are interested, please become a member if you are not a member yet and contact Phil Carpenter using a contact link below (visible to members only) stating your interest, how many people you want to sign up and the best email address to use for each person. Class will be filled in order of response. You must be a current (dues paid) member of the Federation in order to take the classes. There is no charge for attending. Note that the last class date will be Tuesday November 26 due to proximity to Thanksgiving. Members Only Content Login Join FFSC Related Posts Mushroom ID Series Cancelled - Spring 2014 Previous Article All News & Stories Next Article

Alan Rockefeller Researcher and Photographer Alan is a researcher, educator, consultant and speaker specializing in DNA bar-coding, field photography, and fungal microscopy. With a bilingual proficiency developed over 15 years of studying mushroom diversity in Mexico, he leads forays across North America, sparking interest and discovery. His extensive contributions to community science include teaching many mushroom DNA, photography and microscopy workshops and identifying over 300,000 fungi online. As of today, Alan has uploaded more than 700 of his own fungal DNA sequences to Genbank, and he is a co-author on several scientific papers, including publications documenting new species of bioluminescent Mycena and Psilocybe . www.mycena.llc Mycena Home Page Explore the genetic intricacies of fungi with mycologists. Discover events, workshops, and stunning fungal photography. Shop courses & merch. Join our mycology community! 2026 Alan Rockefeller 2026 Santa Cruz Fungus Fair Talks Buy Tickets Revealing Fungal Secrets: Apps and Programs for Mushroom Discovery In this talk, Alan Rockefeller will demonstrate powerful Android and iPhone apps, websites, and computer programs that help mushroom enthusiasts, researchers, and photographers explore… Show More Friday, January 9, 2026 10:30 PM - 11:30 PM Room 3 Bioluminescent and Fluorescent Fungi These types of mushrooms are both beautiful and scientifically fascinating. This presentation has hundreds of high quality photos and photography tips for both types… Show More Friday, January 10, 2025 10:30 PM - 11:30 PM Room 3 Decoding the Forest Floor The Art of Mushroom Recognition Sunday, January 12, 2025 6:00 PM - 7:00 PM Room 1

Lentinus (Polyporus) arcularius. Photo by Cathy Welch Lentinus (Polyporus) arcularius Cathy Welch This photo comes to us from Kathy Welch who snapped this image while lying under the branch. She says it ( Lentinus (Polyporus) arcularius ) was growing near a monastery in Tibet... a magical place! Thank you, Kathy. Camera Nikon COOLPIX S6100 Focal L. 5mm Aperture f/3.7 Shutter Sp. 1/100s ISO 80 Flash Off Photo taken on July 27, 2012 Mushroom(s) ... Previous Photo Back to Gallery Next Photo

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

Wine & Mushroom Event Our annual Wine & Mushroom Fest is a phenomenal early Spring evening of sampling wonderful wines and fabulous homemade food. This member-only event is always fantastic and is the highlight of our culinary activities. Santa Cruz Mountain Winery table at the 2025 Wine and Mushroom potluck The Wine & Mushroom Fest is a matchless co-op gathering alongside several Santa Cruz Mountain appellation wineries, put together by FFSC Culinary Minister Bob Wynn and Jeff Emery of Santa Cruz Mountain Vineyard/Quinta Cruz. The mushrooming crowd brings the food (potluck). The winemakers bring their best, and we all have a great time! Where and When This dinner is usually held in April. We announce the date and location to FFSC members (and applicable winemakers) in February or March. The next Wine and Mushroom Fest will be on April 11, 2026! Tickets are on sale now . This event often sells out in advance. Join our Google Group and/or follow our social media and this website to be one of the first to find out when reservations open each year. Cost We charge a modest fee to cover the venue rental, tablecloths, decor and related costs with additional discounts for members. Appetizers table at the 2025 Wine and Mushroom potluck. Photo by Deb Each FFSC member and guest is expected to bring appetizers, hors d’oeuvres, finger food or desserts for at least ten people. Really! We are also feeding the winemakers and we all have healthy appetites. This is an appetizer and dessert extravaganza. The food should be finger food, small items similar to tapas. No main courses, soups, etc. Think something you can nibble with, at most, a fork! Not sure what to bring? Check out our mushroom recipes for ideas, and make one of them your own! The kitchen usually isn't large, so plan to bring your food completely prepared. We can provide last-minute heating prior to service. For those using wild mushrooms, please check the species lists on the Potluck Essentials page for a list of acceptable mushrooms to include in your dishes, as well as labeling requirements, zero waste recommendations, and more. Members Only Content Login Join FFSC