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News & Stories / Fair News Fungus Fair Raffle sends FFSC Member to Todd Spanier Weekend One of the highlights of the Fungus Fair is our Raffle with many awesome items raffled off during the two day event. Rene Barone • February 1, 2011 Our new poster series, a cooperative effort by Erin Page Blanchard, Christian Schwarz, Noah Siegel, and Marje Young. Photo by Hugh Smith This years raffle included many generous donors (listed below). The Grand Prize was a trip to Todd Spanier’s Anderson Valley Culinary Weekend – won this year by FFSC Member Austin Stowell. A special thank-you also to Monterey Mushrooms for their generous donation of mushrooms utilized during the cooking demonstrations. Raffle Donors Carpenter’s Custom Cutlery FUNGI Magazine Gelato Massimo India Joze JustMushroomStuff.Com King of Mushrooms La Posta Restaurant Light Energy Glass Lucy Martin Art Angela Mele Ma Maison Restaurant Fred Molnar Shea Moss Monterey Mushrooms Jeannine Niehaus Oswald Restaurant Brian & Ruth Salisbury Nate & Erika Seagraves Gale Lee Still The True Olive Connection Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

News & Stories / Mycology & Art News Oak Woodlands: Threatened by a New Fungus Picture a coastal oak forest in the Bay Area on a typical summer day. A steady, cooling wind blows off the ocean. In the rising air currents, a steady stream of lemon-shaped spore sacs deposit a fine dust on the leaves of the oak trees. David Rust • September 1, 2000 Bleeding canker from sudden oak death. © Karlyn H. Lewis (CC-BY-NC) (from inaturalist.org, obs. 329045262) Later in the day, fog whips over the tops of the tallest trees. Moisture collects on the leaves, the fungal spore sacs break apart and deposit their offspring in the crown of the tree. Tiny zoospores with twin flagella swim in the fogdrip and begin feeding on the outer layer of bark. The fungus penetrates the outer bark layer, its enzymes break down the circulatory system, and very soon the tree is dead. This is not science fiction, but it is a horror story, and it is happening in our coastal oak woodlands from Santa Barbara to Humboldt County. The coastal oaks of California are dying. Phytophthora ramorum. © Thomas Everest (CC-BY-NC) (from inaturalist.org, obs. 255814434) Phytophthora ramorum. © scion882 (CC-BY-NC) (from inaturalist.org, obs. 323944148) Phytophthora ramorum. © Amy Balkin (CC-BY-NC) (from inaturalist.org, obs. 116928285) Researchers have just named the culprit, a fungus in the genus Phytophthora (pronounced Fi- TOF -thor-uh), but have yet to devise a strategy to slow its path of destruction. First documented on tanoaks in 1995 by Marin County Horticultural Advisor Pavel Svirha, the disease has killed thousands of trees in Marin County and Santa Cruz County. The fungus is currently affecting three species of trees: Tanoak ( Lithocarpus densiflorus ), coast live oak ( Quercus agrifolia ) and black oak ( Quercus kelloggii ). The California Department of Forestry has paid little attention to the epidemic since tanoaks are of little timber value. UC Davis plant pathologist David Rizzo, who identified the rare fungus, released his findings at the end of July to raise public awareness before the start of the rainy season, when the danger of spore dispersal through human actions will be at its highest. While it is possible that this species of Phytophthora is being dispersed by air, the spores are most likely spread by hikers' shoes and animals' feet, bicycle and car tires, infected firewood, and soil moved in construction areas, according to Rizzo. Preventing the movement of soil and wood will be critical to slowing the spread of the fungus to other oak woodlands, he said. Obviously, mushroom hunters who travel frequently to different forests should be especially careful to clean off their hiking boots and tires after visiting coastal woodlands. Since so little is known about the biology of this organism, the research team recommends taking these extra precautions, based on how other Phytophthora species are disseminated. Phytophthora is related to the fungus that caused the Irish potato famine. but Rizzo says it does not match any of the 60 known Phytophthora species anywhere in the world. How it came to Mill Valley remains a mystery. This new Phytophthora appears to like the cool, wet conditions typically found along the California coastline. In petri dishes in the laboratory, its colonies resemble clusters of cotton fiber, and can produce thousands of offspring in just twenty-four hours. The offspring, called zoospores, are released from tiny lemon-shaped sacs called sporangia. The sporangia may become airborne in wind and active with moisture, so fog and moderate summer temperatures are ideal for its reproduction and dispersal. Once in the tree, Phytophthora produces enzymes that dissolve the dead outer and living inner layers of bark. Oozing sores result as the cell walls break down and cankers form on the outer bark layer, often the first visible sign of trouble. Phytophthora ramorum. © jellyfishww (CC-BY-NC) (from inaturalist.org, obs. 70475711) Phytophthora ramorum bleeding canker. © jellyfishww (CC-BY-NC) (from inaturalist.org, obs. 70475711) Phytophthora ramorum. © Kerry Wininger (CC-BY-NC) (from inaturalist.org, obs. 105332593) As the disease progresses past the bark, the tree then becomes vulnerable to invasion by bark beetles, originally thought to be the cause of sudden oak death syndrome. Three beetles have been found on affected trees: the Western Oak Bark Beetle, the Oak Ambrosia Bark Beetle, and the Minor Oak Ambrosia Bark Beetle. Through years of studying the progression of the disease, scientists now know that the beetles are not capable of invading healthy trees, but can be very destructive once trees are weakened. Finally, after the layers of bark are destroyed and the beetles have drilled through the wood, another fungus, Hypoxylon thouarsianum (now Annulohypoxylon thouarsianum ) a wood-rotting ascomycete, invades the tree and forms its characteristic small black fruiting bodies on the outer layer. Annulohypoxylon thouarsianum. © Silverado Jim (CC-BY-NC) (from inaturalist.org, obs. 373357688) Annulohypoxylon thouarsianum. © Trish Yoo (CC-BY-NC) (from inaturalist.org, obs. 333819574) Annulohypoxylon thouarsianum. © dahliak123 (CC-BY-NC) (from inaturalist.org, obs. 387004506) Rizzo says the ecological ramifications of Phytophthora are alarming. Coastal oak woodlands provide habitat for many forms of animal and plant life. There are at least one hundred species of mushrooms that grow in oak habitats, including many choice edibles. "I hate to think of a future without live oak and tanbark oak and, of course, without chanterelles, black chanterelles, hedgehogs, Amanita velosa , Boletus aereus (misapplied, now Boletus regineus in California), and the many other oak-loving mushrooms that we cherish" says Mike Boom, former MSSF President. "As we find out about this oak plague, we must do whatever we can to help." Hydnum oregonense. © Christian Schwarz (CC-BY-NC) (from inaturalist.org, obs. 16266588) Craterellus calicornucopioides. © Ken-ichi Ueda (CC-BY) (from inaturalist.org, obs. 1452) Amanita velosa. © Rebecca W (CC-BY-NC) (from inaturalist.org, obs. 361767845) Boletus regineus. © Christian Schwarz (CC-BY-NC) (from inaturalist.org, obs. 3556320) Tanoaks seem most susceptible to the fungus, but now that it has also been found on black oaks, David Rizzo is concerned that it could cross the central valley and thrive in the black and canyon oak woodlands of the Sierra. So little is known about this new fungus that Rizzo and other members of the research team think immediate action to control it is called for. The scientific team initiated meetings with federal forest officials in August about quarantine gating-off of uninfected forests in the winter during the wet season, the same strategy now being used to protect Port Orford cedar trees in Northern California and Oregon from a similar fungus. Ecological systems change over time, and often change is swift. One thing is known: this species of Phytophthora is in our woodlands, and we will have to adjust. For more information, the UC Berkeley website has current information on research and monitoring activities. The website of the University of California Cooperative Extension Program in Marin County is also a good source of information. Editor's note: The original links have been decommissioned. More recent references are here, as of 2026: California Oak Mortality Task Force https://www.suddenoakdeath.org/about-california-oak-mortality-task-force/ Phytophthora ramorum and sudden oak death in California: III. preliminary studies in pathogen genetics https://research.fs.usda.gov/treesearch/26172 Sudden Oak Death Research, Santa Lucia Conservancy https://slconservancy.org/sudden-oak-death/ Sudden Oak Death Disease Locations and Monitoring, UCCE Humboldt - Del Norte Counties https://ucanr.edu/county/ucce-humboldt-del-norte-counties/sudden-oak-death-disease-locations-and-monitorin g Forest Health, UC Cooperative Extension Marin County https://ucanr.edu/county/marin-county/forest-health This article was simultaneously published with permission in the September 2000 issue of Mycena News and Duff . Some information in this article has been added or updated (such as Latin names, links, and images). Members Only Content Login Join FFSC Related Posts Dying Oaks: News for Homeowners Sudden Oak Death — Sensible Measures in the Woods Previous Article All News & Stories Next Article

Cedar Plank Roasted Mushrooms Cedar contains natural oils and resins that, when heated, release a sweet smoky aroma into food. Try it with some roasted mushrooms! by Rene Seltzer Agaricus bisporus. © Evan Iverson (CC-BY-NC) (from inaturalist.org, obs. 238297731) Method Hydrate the Plank Submerge cedar plank in water. If ⅜", submerge for 1 hour. If ½" (or very dry or porous), submerge for 2 hours. Weigh it down with a plate or heavy can to ensure it stays fully submerged. (When sufficiently hydrated, it should feel noticeably heavier and water-logged vs. when it was dry; and it should feel uniformly cool, damp, and slightly swollen, with no dry, chalky patches or dusty grain on the surface.) Prepare the Mushroom Rub Combine dried mushrooms in a food processor, and pulse until coarsely ground. Add salt, pepper, thyme, and lemon zest. Pulse until finely ground. Measure out 1 ½ tsp. mushroom rub and reserve (set aside). Transfer remainder (about ½ cup) to a small airtight container, and store for future use in a cool, dark, dry place. (Keeps up to 1 month, and is great for flavoring soup stocks and other dishes.) Roast the Mushrooms Preheat oven to 400°F. Pat the soaked cedar plank dry with a paper towel. Lightly oil the side of the plank where the mushrooms will rest (prevents sticking). Mix the reserved 1 ½ tsp. mushroom rub with the olive oil, lemon juice, garlic, salt, pepper, and herbs. Place the cleaned, fresh mushrooms in a medium mixing bowl. Drizzle the seasoned mixture over the mushrooms and toss to coat. Arrange the seasoned mushrooms in a single layer in the center of the plank, leaving a small border of wood exposed around the edges. If any seasoning liquid remains in the bowl, you can drizzle a few drops over each mushroom. Transfer loaded plank to oven. Bake at 400°F until edges of the mushroom pieces are golden (10 to 12 minutes).* Cool and Serve Transfer plank from oven to a trivet or heat-safe surface, and cool for 3 to 5 minutes. Use the plank as a dramatic, aromatic serving platter. (It will be hot, so place it on a sturdy, heat-resistant trivet on your table.) Garnish with thyme, rosemary, and sage sprigs and lemon slice. * The damp wood will normally release a faint, wispy, white vapor, carrying a clean, aromatic cedar scent. This is the steaming process that flavors the food. However, if you see smoke (thick, gray or heavy white) and accompanied by a sharp, acrid, burning smell, it usually means the oven is too hot, the plank wasn't soaked long enough, or the wood is hanging too close to a heating element. Recipe contributed: March 2000 Northwestern Native American tribes have used cedar planks in their cooking for centuries. The planks were held near the fire, where the heat coaxed the wood into releasing its aromatic essence, which the food absorbed as it cooked. You can make this recipe in your oven, with delicious results. Objective: Appetizer Total Time: 1 to 2 hrs to hydrate plank + 20 mins to cook Yield: 2 to 3 servings Suggested Mushrooms: Chanterelle (Cantharellus californicus, Cantharellus formosus, Cantharellus subalbidus) Morel (Morchella sp.) Porcini (Boletus edulis, Boletus regineus, Boletus rex-veris) 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 Wild Mushroom Rub 0.4 oz. (about ¾ cup loosely packed) dried porcini 0.4 oz. (about ¾ cup loosely packed) dried morels 2 tsp. coarse salt ¼ tsp. freshly ground white pepper 1 ½ tsp. dried thyme 1 Tbsp. finely chopped lemon zest Seasoned Mushrooms 6 oz. cremini, halved lengthwise 4 oz. portobello, trimmed and cut into 1 ½" pieces 2 oz. chanterelles, cut into 2" pieces 2 oz. shiitake, stemmed and halved 2 tbsp. olive oil 1 tsp. lemon juice, freshly squeezed ½ small clove garlic, minced ⅛ tsp. coarse salt ⅛ tsp. freshly ground black pepper 1 tsp. thyme, finely chopped ¼ tsp. rosemary, finely chopped ¼ tsp. sage, finely chopped 1 sprig thyme, for garnish I sprig rosemary, for garnish 1 sprig sage, for garnish 1 ½" thick slice lemon, for garnish A 5"x7" or 6"x12" untreated, culinary-grade cedar grilling or baking plank (available at grocery, specialty cooking, or hardware stores) Previous Recipe All Recipes Next Recipe

Chef Brad Briske Executive Chef, Home Restaurant Chef Brad Briske is back where a lot of good things began. Back home. Running a restaurant called Home. It opened on Main Street in Soquel on Nov. 1, 2016. He commuted along Monterey Bay’s curve for a half decade to evolve his gift for earnest presentations of farmers’ market fare, developing a following by way of handmade pastas, whole fried fish and slow-simmered meats. With Briske at the helm, la Balena and its spin-off, il Grillo in Carmel, became the kind of destinations where guests would see more chefs dining than any other restaurants in the area. http://www.homesoquel.com/ Chef Brad Briske Upcoming Santa Cruz Fungus Fair Talks Buy Tickets Past Santa Cruz Fungus Fair Talks

News & Stories / Stewardship 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

Peter Vahlberg Peter Vahlberg Upcoming Santa Cruz Fungus Fair Talks Buy Tickets Past Santa Cruz Fungus Fair Talks

Earth Star (Astraeus hygrometricus). Photo by Tim Teske Earth Star Tim Teske Found in Rancho San Antonio park along the Rogue Valley Trail. Appeared shortly after a brief day of rain during an unusually dry season. Learn more about the genus Astraeus : Astraeus (fungus) , Wikipedia Barometer Earthstars (Genus Astraeus) , iNaturalist California Mushrooms, page 460 Astraeus hygrometricus , Mushrooms of the Redwood Coast, page 533 Camera Apple iPhone X Focal L. 4mm Aperture f/1.8 Shutter Sp. 1/100s ISO 40 Flash Off Photo taken on December 23, 2017 Mushroom(s) ... Previous Photo Back to Gallery Next Photo

News & Stories / Happy New Year from the CEO, 2001 Happy New Year! I trust your holidays were great, with plenty of candy caps in your stockings and boletes on your latkes. Deb • January 1, 2001 Marasmius oreades (fairy ring marasmius) © mitchellpittsley (CC-BY-NC) (from inaturalist.org, obs. 185374436) I'm happy to say that with the new year we have a new Minister of Propaganda, Madeleine Wyke. Madeleine is from Sweden, loves mushrooming, has a wonderful laugh and I believe she can catch a copy error at twenty paces. Welcome, Madeleine! Many thanks to Marje Young and Larry Payne for their great work on the Duff . Don't miss the 27th Annual Fungus Fair. The Friday evening preview reception for FFSC and Museum Association members is a wonderful opportunity to see and admire the displays without the crowds. As always, we need your help with setup the week prior, various jobs during the fair, and cleanup at the end. Our Fair is truly superb, gets better every year, and I am very proud of it. Thanks for helping out! Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

News & Stories / Echo Summit 2015 Foray Report Another great Echo Summit Foray is in the history books. Anne Stockel • September 21, 2015 Lisa finds a Ganoderma tsugae (North American Hemlock Reishi) at Echo Summit (2015) Members Only Content Login Join FFSC Related Posts 2013 Echo Summit Foray Recap Previous Article All News & Stories Next Article

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

News & Stories / Field Reports Echo Summit 2010 Rocked We came, we forayed, and everyone scored boletes. The food was awesome, the company outstanding and the dehydrators were humming. All the above was accompanied by beautiful warm and sunny weather. Bill White • October 1, 2010 Phil and Margaret with a few of the many boletes found over the weekend. Photo by Debbie Johnson Saturday dinner featured Marje Young’s incredible Chicken with Olives, Onions and Sage . And Dennis Nolan served up a first for many with his Bolete Fries . Members Only Content Login Join FFSC Related Posts Echo Summit Lodge – SOS 2013 Echo Summit Foray Recap Previous Article All News & Stories Next Article

Stephanie S. Jarvis, MSc Dir. of Mycology R&D | M2 Ingredients; Founder | Pacific Truffle Growers Stephanie Jarvis is an interdisciplinary mycologist and executive cultivator with over 20 years of leadership in solid-state fermentation, fungal biotechnology, and ecological restoration. With a Master of Science in Ecology, Evolution, and Conservation Biology from San Francisco State University, her groundbreaking thesis on the Lycoperdaceae of California included statewide fungal surveys, DNA sequencing, and the discovery of two new species. Stephanie has since built a career at the intersection of applied science and regenerative agriculture. She is the founder of Pacific Truffle Growers, where she leads orchard restoration, truffle DNA diagnostics, and mycorrhizal cultivation strategies across the U.S.A. Her dual background in taxonomy and field management has made her a trusted consultant for landowners, mushroom farms, and food innovators alike. Additionally, Ms. Jarvis is the Director of Mycology for the largest functional mushroom farm in North America, M2 Ingredients, where she spearheads many R&D projects to improve the efficacy of the functional mushroom industry. A recognized authority in functional mushroom cultivation, Stephanie has developed substrate efficiency protocols for species like Hericium erinaceus , Cordyceps militaris , and Ganoderma lucidum , leveraging qPCR and NGS to validate species purity and optimize biological efficiency. Her passion for sustainable systems includes pioneering the reuse of wine industry byproducts for Shiitake and Oyster mushroom cultivation. Beyond the lab and field, Stephanie is an award-winning educator, keynote speaker, and lifelong mentor. She has led university biology clubs, authored public-facing educational programs, and served as an advisor to the North American Truffle Growers Association. Certified as both an arborist and fermentation specialist, she brings rare fluency in science, soil, and storytelling — cultivating not only fungi but futures. Stephanie Jarvis in Spain with Tuber melanosporum 2018 Upcoming Santa Cruz Fungus Fair Talks Buy Tickets Truffles: The Egos, Ecology, and Economics of Cultivating and Hunting Nature’s Nuggets of Gold Because these fungi are far more than gourmet ingredients — they’re ecological power players, political lightning rods, and the ultimate test of patience for… Show More Saturday, January 10, 2026 11:05 AM - 12:05 PM Room 3 Past Santa Cruz Fungus Fair Talks Truffles: The Egos, Ecology, and Economics of Cultivating and Hunting Nature’s Nuggets of Gold Because these fungi are far more than gourmet ingredients — they’re ecological power players, political lightning rods, and the ultimate test of patience for growers. In this talk, mycologist Stephanie Jarvis takes you beneath the soil to explore the history, science, human drama, and real-world economics behind truffle cultivation. From wild foraging ecologies and insect symbioses to inoculation techniques, soil chemistry, irrigation systems, and electroculture, learn what truly makes a truffle orchard succeed — and what makes it fail. Part science, part storytelling, part agricultural strategy, this session is a deep dive into one of nature’s most mysterious and valuable organisms.Why do truffles inspire obsession, competition, and entire underground economies? Santa Cruz Fungus Fair Saturday, January 10, 2026 11:05 AM - 12:05 PM Room 3