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News & Stories / Mycology & Art News Why Study a Genus? The answer is very simple: We need experts. Having a monograph is useless if no one knows how to use it. John Brown • September 1, 2005 Why not learn Pholiotina? Pholiotina rugosa. © Darvin DeShazer (from mushroomobserver.org) I have a number of reasons why I decided to study the genus Inocybe : Year after year I find mushrooms which I can’t ID, and using Arora, I never will. A few months into my study I at least knew some of these were Inocybes. The driving reason that gave me my original impetus came from a class on career devel-pment. The instructor simply said: “If you want to be valued within your field, be an expert at something.” The last reason really came after I started the study: The many mushrooms in the genus have repetitive features, both macro and microscopic. Paying attention to your observations gives you a great deal of insight into the whole genus. Some of you are coming back from San Francisco State’s mushroom microscopy class. Chances are, you were overwhelmed by the sheer volume of information. I’m still overwhelmed, despite a second class and a visit last summer. If you study a genus, your information becomes focused, and becomes a great deal more understandable. We need people that understand the various genera. We need them at the Fair. We need them at the ID table on forays. There is too much information for any one person to know it all. Many of the people in the club are good generalists. Some of us have learned to use the monographs in the Agaricales of California , but to my best knowledge, we have the following monographs that no one uses: Mycena , Psathyrella , veiled Hebelomas , Pholiota, Pholiotina , Gymnopilus , Thele phora. If you want a challenge, do Psathyrella . We have lots of them. If you’ve mastered one monograph and would like to try another, you could try the veiled Hebelomas . I have no idea what Thelephora entails, which itself points to the need for someone versed in this genus. We also have books on Suillus and Boletes. John Brown, Science Advisor Members Only Content Login Join FFSC Related Posts Warning: Chanterelle Lookalikes May Cause You to Lose Your Lunch! Mycology & Art News D.I.Y. Mycoblitz Mycology & Art News Take a Closer Look at your Black Trumpets Mycology & Art News Previous Article All News & Stories Next Article

Four Dry Season Mushrooms At the beginning of the season, while we wait patiently for the fall rains to arrive, there are still some interesting sporocarps lurking in our local outdoor spaces. by Dan Tischler Two Princes Oyster mushrooms ( Pleurotus ostreatus ) and the Prince ( Agaricus augustus ) often fruit in the summer fog season, and Dead Man’s Foot or the Dyers Puffball, ( Pisolithus arhizus ) pops up unexpectedly in dry meadows and sandy trails with hardly any moisture. But one of the most spectacular dry season fungi is the Hardwood Sulfur Shelf, Laetiporus gilbertsonii . Chicken roosting In our area, L gilbertsonii is found on eucalyptus, oak, and other hardwood species. It can grow on logs, stumps, or on dead or living trees and can fruit in inland valleys during the driest part late summer without any sign of nearby moisture. It first appears as a small blob, expanding into broad semicircular shelves that can form rosettes or impressive clusters with overlapping layers. The main body is a striking salmon pink to orange color with bright lemon yellow or sulfur yellow pores on the undersides of the tips. When fresh, the colors are vibrant and the texture is soft and spongy. (Members can view photos of a Time Lapsed Laetiporous for examples of this growth.) With age, the fruiting body slowly turns lighter in color and becomes harder and more brittle, eventually turning dull white. Crumbly remnants can persist for months before slowly weathering away. Laetiporus is a brown rot fungus, a type of saprobe which breaks down the cellulose in dead wood. The affected wood will often appear brown, cracked, and shrunken with a soft brittle texture. It is also parasitic, so living trees can be hollowed out and drop large branches or break in strong winds, so you have reason for concern when you find this fungus on that old oak tree that is shading your house. But on a more positive note, when fresh and tender, Laetiporus gilbertsonii is a prized edible, commonly referred to as “chicken of the woods.” It is one of the “foolproof four” wild edible mushrooms recommended by Clyde Christianson in his book Common Edible Mushrooms , first published in 1943. Along with the giant puffball, ( Calvatia gigantea ), morels ( Morchella sp. ), and the shaggy mane ( Coprinus comatus ), “chicken of the woods” was considered to be a choice edible that was both abundant and distinctive enough that a prudent beginner could easily identify it without risk of confusion with any dangerous species. But of course nothing is completely foolproof. Christianson’s “chicken of the woods” was Laetiporus sulphureus , which has since been divided into at least eight distinct species including our L. gilbertsonii and another western species L. conifericola , which not surprisingly grows on conifers. Most of the species are so similar, that they cannot be differentiated by macroscopic or microscopic physical characteristics alone. Looking at the species of wood they are growing on, location on the tree, and region where they are found provides some clues, and DNA sequencing is ongoing to clarify the definitions of this group of similar species. Luckily, all seem to be relatively safe edibles. What is meant by relatively safe, you might ask? Just like chicken, chicken of the woods should be cooked thoroughly. Though it is not fatal, people have been sickened by eating raw or undercooked Laetiporus . Only tender young fruiting bodies or the tender outer tips of older specimens should be eaten. There are reports of gastric upsets caused by fungus harvested on eucalyptus, though many people (including the author) have eaten L. gilbertsonii from eucalyptus without any ill effects. Still it is best to eat just a bit the first time to make sure you don’t have a bad reaction. L. conifericola is equally edible and should be treated with the same precautions. And again, don’t forget to cook it thoroughly. But when well cooked, this mushroom does make a good chicken or meat substitute. With its firm flakey texture and a bit of imagination, some people claim it tastes just like chicken (or snake or turtle etc). There are about as many ways to cook this mushroom as there are to cook chicken. Here is one recipe to start with, Curried Green Beans with Sulphur Shelf . Mushrooms covered: Agaricus augustus (The Prince) Laetiporus gilbertsonii (western hardwood sulphur shelf) Pisolithus arhizus (dead man's foot, dyer's puffball) Pleurotus ostreatus (oyster) Previous Description All Featured Fungi Next Description

Vinegar Pickled Mushrooms Mushrooms that have been properly pickled in vinegar can last for years. They be eaten as an appetizer, or incorporated into other recipes. by Galina Plizga Vinegar Pickled Mushrooms (stock photo) This preservation approach involves pickling with vinegar in boiling water bath. The acidic environment created by the use of vinegar prevents the growth of Clostridium botulinum , the bacterium responsible for botulism. Advantages of vinegar pickling May be stored in pantry if processed in a water bath. Can be flavored with different vinegars, herbs, etc. if desired. Mushrooms are pre-seasoned and ready to use as an appetizer or in recipes Works well for substantial mushrooms such as Bolete buttons, Chanterelles, Russula spp . Works well for mushrooms with bolder flavors. Disadvantages of vinegar pickling Pronounced vinegar flavor can overpower delicate mushrooms. Does not work well for less substantial mushrooms. Objective: Storage/Prep Total Time: Approx. 40 minutes Suggested Mushrooms: Boletus sp. (bolete) Cantharellus sp. (chanterelle) Russula cyanoxantha Equipment and/or Ingredients Equipment Canning pot and rack Sterilized canning jars and lids Ingredients IMPORTANT : The following recipe can be varied with regard to seasoning, but one must strictly observe the quantity of vinegar . Fresh mushrooms (I use very small porcini, chanterelles) boiled in salted water for 5 minutes Pickling Marinade, per liter: 1 liter water ¾ C vinegar 1 Tbl salt 1 tsp sugar Peppercorns Mustard seed Allspice Juniper berries Laurel leaves Method Boil water with vinegar. Add seasonings. Place the hot mushrooms in the hot sterilized jar, and pour the pickling marinade over them while still hot , ensuring that all the mushrooms are covered and leaving ½” headspace. Screw the lid shut. Pasteurize the mushrooms in a hot water canning bath to boil for 10 minutes (see the Ball Blue Book Guide to Preserving if you’re not familiar with canning). Check jars for leakage by turning them upside down on a cloth until the next morning. If any leak, you can eat them in a day or so (keep in the refrigerator), but do not preserve for later . Intact (non-leaking) jars should then be placed in a cool, dark place, where they will keep for years. Special request : If you have pickled your own mushrooms in vinegar, would you be willing to send us a photo of your completed container? We'd love to replace the stock photo at the top of this page with a member's photo! See Showcase a Photo for information about how to submit a photo. Previous Technique All Techniques Next Technique

News & Stories / Field Reports Albion I Foray, December 2003 One hundred six (106) species were identified at the Albion I foray. Cortinarius and Russula tied at nine for most species, but Russula walked away with the most new species, with eight not on the Master list. John Brown • January 1, 2004 Albion Brain Trust (John, Phil, Henry), December 2003. Photo by Jim Maley Members Only Content Login Join FFSC Related Posts Albion I Foray Species List — December 10-12, 2004 Albion I Foray 2005 Species List 2006 Albion I Foray Species List Previous Article All News & Stories Next Article

Triple Mushroom Strudel This strudel recipe uses mushrooms commonly available in markets, or you can modify it with your favorite wild mushrooms to bring out a unique flavor profile. by Rene Seltzer Pleurotus ostreatus. © (CC-BY-NC) by emmashelton (from inaturalist.org, ID 330655900) Method Preheat oven to 350°. Prepare the Mushroom Filling Chop mushrooms in food processor. Place mushrooms, shallots, white wine, tarragon, salt, pepper and Sambuca in a heavy pot and cook until all liquid is gone and the mushroom mixture is dry. As the mixture reduces, watch carefully to avoid burning. Let the mixture cool and add salt and pepper to taste. Assemble the Strudel After the mushroom filling is cool, add breadcrumbs until mixture is firm enough to hold together in a ball. Lay out one sheet of phyllo dough on a towel. Brush butter onto that sheet, and then add another sheet. Repeat this process until dough is 6 layers thick. Place half of the mushroom mixture on the edge of the dough and prepare to form a neat log. Roll the dough and mushroom mixture into a log, using a towel to help in folding it over. Using a towel, place the strudel on a buttered cookie sheet, and then butter the outside of the strudel, and sprinkle sugar over the top. Repeat this process to create a second strudel. Bake at 350° until golden brown (about 30 minutes). Slice each strudel into about 7 pieces, and serve! Recipe contributed: April 2002 This strudel pairs well with an aromatic white wine, like Gewürztraminer. Objective: Main course Total Time: 1.5 to 2 hours Yield: 14 pieces (2 strudels) Suggested Mushrooms: Oyster / king oyster mushroom (Pleurotus eryngii, Pleurotus ostreatus) Portobello/portabella, champignon, cremini, button (Agaricus bisporus) Shiitake (Lentinula edodes) Join FFSC or renew your membership to access the rest of this content. Join FFSC Login as an FFSC member to access the rest of this content. Login Ingredients 2 lbs Agarigus bisporus (e.g., cremini or portabello) 1 lb Pleurotus ostreatus (oyster mushrooms) 1 lb Lentinula edodes (Shiitake) 5 Tbsp shallots, chopped 2 cups white wine 1 Tbsp tarragon, fresh & chopped Salt to taste White pepper to taste 2 Tbsp. Sambuca or Pernod* 2 Tbsp breadcrumbs 12 sheets phyllo (filo) dough, thawed ½ cup butter, melted ½ cup sugar Suggestion from the Editor : If you don't have Sambuca or Pernod on hand, you can create a similar anise flavor profile by using dry Vermouth and a pinch of fennel seed instead. Or, if you don't like the flavor of anethole (the aromatic compound which give licorice, anise, and fennel their taste), alternatives like dry white wine or sherry also work well. Just remember to taste, taste, taste (see Pairing and Cooking Mushrooms with Wine )! Previous Recipe All Recipes Next Recipe

Support Login & Password FAQ I have an account. How do I login? (1) Click the Person icon 👤 in the upper right corner of the website's menu to get to the login page. (2) Login by using the same email that you used for your FFSC membership. (3) If your password doesn't work, click the "Forgot password?" link to reset your password. I can't login. Is this your first time logging in after October 2025? If so, you will need to click the Forgot Password? link on the login page. (The new system doesn't know your old password.) Also, when you login from now on, you'll use the email associated with your FFSC account to login from now on. your old username (from October 2025 or earlier) won't work for logging in anymore. I created a new login on this website. Where did all my old info go? If you already had an FFSC website account as of Nov. 3, 2025, your account was moved to this system. However, some of the old information (such as your past purchases) is still being moved. It should be available later in November. If you created a new account here instead of resetting the password for your existing account, please contact us so that we can help you. My password doesn't work. Make sure you are using your email as your username. On the login screen, click the Forgot Password? link to reset your password. Please note: Passwords created prior to Nov. 5 2025 will not be recognized until you reset your password. If that doesn't work, please contact us for help. On November 4th or 5th, 2025, I received an unexpected email about creating my password, but I've had a password years. Was that email legit? We moved our website to a new system in Nov. 2025. All existing paid-up members received an invitation on Nov. 4 or Nov. 5 to create a new password. If already reset your password since then, you can ignore the email. Or, if you're not comfortable clicking unfamiliar links in emails, you can use the "Forgot password?" link on the login page to reset your password instead. The "ffsc.us/user/reset/..." link I got a while back no longer works If you received an email before November 2025 with a link to login, that link will no longer work. Instead, follow the instructions above under "I have an account. How do I login?" to create a password. Then follow the instructions under "Membership FAQs" below to join the club. Membership FAQs What's the difference between the two membership plans? The "subscription" plan renews your membership dues automatically each year (PayPal will automatically charge your payment method). The "1 Year" plan does not automatically renew. (You need to remember to login and pay your membership dues each year.) See Why Join FFSC? for a detailed list of benefits. My "1 Year" membership expires soon. How do I renew it? 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News & Stories / Fair News 2000 Fungus Fair Better than Fair Congratulations all around once again for a Fair which was, of course, a great deal better than fair. It was wonderful! Deb • February 1, 2000 Crucibulum laeve. © Christina Woolf (CC-BY-NC) (from inaturalist.org, obs. 19576780) Though conditions were dry, we did find mushrooms for display, with the final species count at 234. As usual Lee Yamada orchestrated a great event, with assistance from the Fair Committee md the FFSC and Museum Association memberships. The opening night reception was a treat for all, as was the mushroom art exhibit, a new feature this year coordinated by Marjorie Young and hung with the able assistance of Rene Seltzer and Henry Young. The public can view the beauty of mushroom art for the month of January. The FFSC has once again done a wonderful thing, and I'm honored to be a part of such a group. You're the greatest! Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

Boletus rex-veris (McCloud). Photo by Hugh Smith Boletus rex-veris Hugh Smith Boletus rex-veris , commonly known as the spring king bolete, is a basidiomycete fungus of the genus Boletus found in western North America Camera (Not provided) Focal L. Aperture Shutter Sp. ISO Flash Photo taken on May 18, 2025 Mushroom(s) ... Previous Photo Back to Gallery Next Photo

News & Stories / Big Bend as a Potential Foray Location? We're planning for the Echo Summit foray as I write this article. This reminds me of a trip my wife Toni and I took this summer. Mark Gillespie • October 1, 2001 Boletus edulis. © Darvin DeShazer (from mushroomobserver.org) We visited some hot springs in Big Bend near Mt. Shasta. They are listed in Marjorie Young's-. guide to Hot Springs and Hot Pools of the Southwest. Most of you know her as one of our former FFSC CEOs. I mention it here because Toni and I were impressed with the habitat surrounding Big Bend on the Pit River. It looks like a great place for a foray in the fall after the rains get going. Lots of pines mixed with oaks that should produce boletes. One of the issues that get raised by some of our members is how crowded our long distance forays have become. As our group grows in size and popularity, this becomes more of an issue. We try to keep our eyes out for new foray sites and are looking forward to developing some new locations. One advantage of Big Bend are the hot springs. These are some of the hottest Toni and I have visited. There are some natural Indian springs that flow out of a hillside. They travel from pool to pool until emptying into the Pit River. They are truly sensational in a beautiful forest setting. There is some primitive camping at a former resort that is being rebuilt. This could allow us to enjoy two great pursuits, mushrooms and soaking! Keep your ears out as we plan this a little further. If you have any suggestions for foray sites, both local and long distance, please let us know. The best way to do this is at one of our minister's meetings on the second Wednesday of each month. It's also a good place to stay abreast of coming events as they are planned and discussed. One of the other complaints I hear comes from members who feel left out. As some of our popular forays fill up far in advance, attending minister's meetings is the best way to stay involved. You will definitely be kept appraised of which forays and culinary events have space left and can get your registration in early. We can also use fresh ideas and energy to keep developing the federation. If I don't get to see you at Echo Summit, it's already a good time to reserve space in Albion for December. Mark Gillespie, CEO Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

Porcini Chicken Pâté with Chanterelle Sauce This pâté serves equally well as an appetizer or entree. by Marje Young Boletus edulis. © DJ (CC-BY-NC) (from inaturalist.org, obs. 345434064) Method Make the Pâté Soak the porcini in boiling water for 1 hour. Drain mushrooms, reserving the soaking liquid. Squeeze mushrooms to reduce liquid. Sauté in butter for 5 minutes. Chop 1/3 of the mushrooms and set aside. Boil the soaking liquid to reduce to half, being careful not to include any grit from the porcini. Preheated oven to 350°F. Process the chicken breasts, 2/3 of the porcini, egg whites, tarragon, garlic and seasoning until chicken is finely ground. Add cream and 1/2 cup of porcini soaking liquid in a steady stream, processing until smooth. Transfer to a bowl, then stir in chopped porcini and chill 30 minutes. Put in a 1.5 quart mold or loaf pan, and bake at 350°F for about 1 hour or until firm in center and a thermometer registers 165°F. Unmold and slice. Top with chanterelle sauce and fresh tarragon. Make the Sauce Sauté Chanterelles in butter over medium-high heat until moisture evaporates. Stir in chicken broth with dissolved cornstarch. Add wine, stirring constantly until sauce is thickened. Adjust seasoning to taste. Serve chilled with bread, toasted pita, or crackers. Recipe contributed: October 1996 Marje found (or was inspired by) a great pâté recipe in Monadnock Mushroom Cookery , a community cookbook published in 1991 by the Monadnock Mushroom Club (formerly known as Monadnock Mushroomers Unlimited at the time of publication) based in Keene, New Hampshire. The original cookbook is now out of print, but you might still find it in online thrift bookstores. Objective: Appetizer Total Time: About 3.5 hours Yield: 10 to 12 appetizers Suggested Mushrooms: Chanterelle (Cantharellus californicus, Cantharellus formosus, Cantharellus subalbidus) Porcini (Boletus edulis, Boletus regineus, Boletus rex-veris) Join FFSC or renew your membership to access the rest of this content. Join FFSC Login as an FFSC member to access the rest of this content. Login Ingredients Pâté 3 oz. dried Porcini 4 cup boiling water 3 Tbsp. butter 1 1/2 (1.5) lbs. boneless skinless chicken breasts 2 large egg whites 1 Tbsp. or more fresh tarragon (marjoram is also quite good) 1 1/2 (1.5) cups heavy cream Salt & pepper to taste At least 1 small clove garlic, pressed. Chanterelle Sauce 2 cups fresh or thawed frozen chanterelles, sliced 1 cup. chicken broth 1 Tbsp. cornstarch 3 Tbsp. white wine Salt to taste 2 Tbsp. butter 1.5 qt. (9"x5") mold or loaf pan Previous Recipe All Recipes Next Recipe

News & Stories / Mycology & Art News FFSC Educational Grants in the 2007-2008 Season We thought you might like to see where the club’s education funds go. In the 2007–2008 season grants were made to Christian Fernando Schwartz at UCSC and Sarah Navarro at UC Davis. Their synopses follow. Marje Young • September 1, 2008 Christian Schwarz. Photo by Carolyn Lagattuta Macrofungi Mapping Project by Christian Fernando Schwarz My project aims to take advantage of the unique research opportunities presented by the Forest Ecology Plot (FEP), a 6-hectare area of forest on the University of California, Santa Cruz’s Upper Campus Reserve. This plot has been outlined and mapped by Environmental Studies Professor Greg Gilbert. The plot extends from the lower reaches of the Seven Springs Trail northwards towards Marshall Field, and east to Empire Grade. About 8,000 shrubs and trees on the plot are individually tagged and mapped, which makes this plot an extraordinary backdrop for ecological research. The Macrofungi Mapping Project (MMP) has three main goals. First, it aims to create a detailed map of the distribution of macrofungi present on a 40m wide (East-West), 300m long (North-South) sub-plot on the eastern side of the FEP. Second, the project will contribute towards the formation of a baseline of fungal diversity and abundance on the FEP, which will serve as a point of comparison and departure for future research, potentially including important investiga-tions of the encroachment of invasive species.The third, and most important goal of the project is to examine the patterns of spatial distribution of mycorrhizal macrofungi. The characterization of such patterns will be facilitated by the amount of data collected by the Gilbert lab, and the wide range of analytical perspectives that the data offers. This project will be repeated for the next 6 quarters, encompassing 3 fruiting seasons. This timeframe aims to establish the project as a low-level longitudinal study, an essential aspect of ecological research on wild fungi. From the Forest to the Workplace: My Personal Journey in Mycology by Sarah Navarro My original interest in fungi developed by accompanying my grandparents on weekend mushroom hunting trips up into the Sierras. At the time, I viewed it as a fun and interesting hobby, with no idea that it would later be the basis for my future studies in school, a scholarship, and the job I have today after graduating from college. While attending UC Davis I was able to explore the world of mycology and expand my interest in fungi. Through my first class, Mushroom, Molds and Society, I developed a strong interest in fungi and how it impacts our environment. This course opened my eyes to the wonderful world of fungi and there was no turning back. From that first course, I explored more class options and even-tually discovered the Fungal Biology and Ecology minor offered by UC Davis. I immediately began taking any mycology classes that fit into my schedule. I learned about many different aspects of mycology: medical and food uses, how to iden-tify various types of mushrooms, and the many societal impacts fungi have worldwide. Additionally, my minor led to many special opportunities: I was able to work as an undergraduate researcher in the lab of Dr. David Rizzo throughout the year and, during my last quarter, to study Fungal Ecology directly with Dr. Tom Gordon. Under Dr. Rizzo, I performed research focusing on the forest pathogen, Phytophthora ramorum, more commonly known as Sudden Oak Death. Through this experience, I discovered a natural ability and love for research work. I have a strong interest in researching forest ecology, plant pathology, and mycology, all of which I was able to broaden during my time spent researching in the Rizzo Lab. With Dr. Tom Gordon, I was able to learn about the vast subject of Fungal Ecology. I was tested not only on my knowl-edge of specific examples of fungi, but also on how to apply my new information to many other fungi. It was not until the past school year that I was finally able to find my passion for mycology. I have known for some time that mycology was an interest of mine, but through my many experiences this year, I found it to be my passion as well. With the completion of my study of Fungal Ecology, I became the only student this year to graduate with the minor of Fungal Ecology. My interest in mycology did not stop with my minor; it has also carried over into the job I have today. Before graduating, I accepted the position of Research Scientist in Microbiology with Marrone Organic Innovations. Marrone Organics is focused on the development of biopesticides for use in organic and environmentally responsible farming. With my background in fungi, I was well suited for the position and have since been enjoying my work. At work, I have become known as the “Fungi Expert,” a title that I love greatly. I hope to pursue graduate work in the field of plant pathology and further my knowledge of mycology. None of my life-changing accomplishments and experiences could have happened without the help and support of the Fungus Federation. I would not have been able to turn a fun experience with my grandparents into the job and passion for mycology that I have now without your help. I look forward to my future in mycology and will always remember searching though the woods for my first mushroom. Members Only Content Login Join FFSC Related Posts Macrofungal Ecology Project Mycology & Art News FFSC Scholarship Awarded to Kristopher Hennig Mycology & Art News FFSC Scholarship Awarded to Christian Schwarz Mycology & Art News Previous Article All News & Stories Next Article

News & Stories / Editoricus Blatheronsus: Great Kids on Forays Well, once again the Albion Foray has taught me a thing or two about the world of mushrooms. Larry Payne • March 1, 2000 Tiny hedgehog (Hydnum oregonense). © Grace Stark (CC-BY-NC) (from inaturalist.org, obs. 290056938) As you may recall, last year's Albion was my first ever group foray. That was the trip where I discovered that most of the folks on the foray, people I heretofore had considered sane, actually took the time to put the mushrooms they collected into tiny little wax paper bags in their baskets. This is a practice which still baffles me. (As far as I can tell, John Brown and I, the only two who simply throw their mushrooms straight into the baskets, are the only sane folks in the bunch. I mean, everyone knows how normal we are.) Anyway, this year I learned, for the second month in a row, that I can be wrong. In my column last month, I said that I hate kids. Well, it only took the beauty of Albion and the presence of two really great little kids, Henry and Oscar, to make me realize that some kids can be great. Henry was, as usual, Henry. Which essentially means that he was a constant blur of motion wearing a smile. And I will never forget stumbling through the underbrush and coming across Oscar, standing there so proud in the middle of the forest, hands gently cupping a small hedgehog the size of a pea— the size of a split pea. Only on the face of a child could there have been such a look of awe and grace and glee. It was a lot of fun spending a weekend with these two kids. Another thing I learned: The real reason to attend a foray is not necessarily to collect mushrooms. As the absolutely gorgeous weather tempted many of us farther into woods filled with delectable hedgehogs and winter chanterelles, I noticed that various members of the foray started gathering at the cars and heading off for other destinations. Some to a local mineral spa, some to another type of watering hole, some to the beckoning shops of Mendocino. Only a few of us diehards kept our noses in the duff. Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article