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Candy Cap Cheesecake It seems like you can find someone's candy cap cheesecake on the dessert table at nearly every FFSC event. Each approach is unique, and we're happy to try them all! by Deb Lactarius rubidus. © Diane Rose (CC-BY-NC) (from inaturalist.org, obs. 332649328) Method Cover dried candy caps in brandy or Cognac to reconstitute until soft. Drain* and chop. Preheat oven to 500°F. Crush graham crackers and combine with butter. Press into bottom and halfway up the sides of a 10" spring form pan. Place in refrigerator to chill. In a large mixing bowl, beat cream cheese, add sugar, flour, salt, and vanilla and beat well. Add eggs one at a time, beating well after each addition. Blend in sour cream and chopped candy caps, and pour into the graham cracker crust. Bake at 500°F for 10 minutes, and then at 225°F for an additional 70 to 80 minutes. Filling will be almost set, moving slightly when pan is jiggled. Cool at room temperature. Refrigerate for 8 hours or overnight before serving. * You can either discard the alcohol from reconstituting the candy caps; or you can reserve the liquid, and then strain any remaining raw bits of mushroom out by using a coffee filter or fine cloth. Then drink the candy-cap infused brandy, use it in a cocktail, pour it over ice cream or cake, or add a splash to coffee or hot chocolate. Recipe contributed: May 1995 Objective: Dessert Total Time: 2 hours, plus chill overnight Yield: 10 to 12 slices Suggested Mushrooms: Candy cap (Lactarius fragilis, Lactarius rubidus, Lactarius rufulus) 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 pkg Graham Crackers 1 1/4 (1.25) sticks butter, melted 2 1/2 (2.5) Lbs. cream cheese, room temperature 1 3/4 (1.75) Cups sugar 3 Tbsp. flour 1/4 tsp salt 3/4 Cups sour cream 1 tsp. Vanilla 6 eggs, room temperature 1 loose Cup dried* candy caps Cognac or brandy 10" spring form pan * The iconic sweet mable syrup aroma and flavor only develops after candy caps are fully dehydrated first. Drying them also kills any bugs and bacterial contamination from the forest. Previous Recipe All Recipes Next Recipe

News & Stories / Mycology & Art News Spring Fungi of the Sierra Nevada, 2014 (Cancelled) Once again, Dennis Desjardin and San Francisco State University will be offering their week-long class at the SFSU Sierra Field Station. Students will be introduced to the different kinds of mushrooms and other large fungi that occur in the spring in the Sierra Nevada. Cortinarius • March 30, 2014 Photo by Brian Perry, hosted on the sierra.sfsu.edu website Updated March 9, 2014: Sorry, this class is cancelled due to dry conditions. Emphasis will be placed on the analysis of macro- and micromorphological features, as well as ecological roles, to aid in the identification of taxa. The daily class routine consists of an 8:00-10:00 am lecture followed by a field trip until approx. 3:00 pm. Transportation on the field trips will be by car pooling. Upon return to the camp, collections will be examined and identified in the laboratory (3:30-6:00 pm) in collaboration with the instructor and a knowledgeable graduate student assistant. All equipment, microscope slides, cover slips and reagents required for accurate determination of specimens will be provided. In the evenings, several lectures and slide shows will be presented, and the laboratory will be open for additional work on collections. If sufficient quantities of edible fungi are collected, they will be prepared for consumption and served to the class by the camp's chef. Class runs June 1-6, 2014. Tuition is $348 with additional costs for room and board. For further information on the class, visit the San Francisco State University website. Spaces are available as of April 12, but don't delay too long. This class always fills up! Members Only Content Login Join FFSC Related Posts Microscopy of Gilled Mushrooms Previous Article All News & Stories Next Article

Candy Cap & Sage Pork Tenderloin This savory Candy Cap dish delighted members at one of our long-distance foray dinners. by Bernard Glim Candy caps. Photo by Hugh Smith Method Meat Directions Rub the tenderloins with salt and pepper.  Mix the candy caps and sage, and apply as a dry rub all over the tenderloins. Melt butter in a large skillet (with lid for later use). Cook over medium heat, turning occasionally, until deeply and evenly browned. Reduce heat to low, cover skillet and simmer for about 45 minutes, turning occasionally. Center of tenderloin should reach 145°. Transfer meat to a warmed serving dish and keep warm while finishing the sauce. Sauce Directions Stir the mustard into the pan juices. Pour in the cream to deglaze the pan and cook over medium heat, stirring constantly, for 2 minutes until hot but not boiling. Serving Suggestion Carve meat into serving pieces. Arrange some boiled and halved baby red or white potatoes around meat. Pour part of sauce over tenderloin slices and potatoes; garnish with parsley. The remaining sauce can be served in a gravy boat. Recipe contributed: February 2005 This savory Candy Cap recipe is the creation of Bernard Glim. It was served at one of our epic El Dorado Long-Distance Foray potlucks to great acclaim. Objective: Main course Total Time: 1 hour Yield: 6-8 servings Suggested Mushrooms: Candy cap (Lactarius fragilis, Lactarius rubidus, Lactarius rufulus) 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. pork tenderloin 2 - 3 Tbl dried, finely chopped candy caps 2 Tbl finely chopped fresh sage Salt & freshly ground black pepper 4 Tbl butter 2 - 3 Tbl Dijon mustard 1 1/2 c heavy cream Baby red or white potatoes (garnish) Parsley (garnish) Previous Recipe All Recipes Next Recipe

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

News & Stories / Mycology & Art News Starting to Think About Rain Those who ventured into the Sierras in the late spring were fortunate to find a good harvest of morels, if they were in the right place for that brief, shining moment. Boletes were more abundant as the weather warmed, fruiting well into summer in many areas. Deb • September 1, 2007 Morchella. © Douglas Smith (from mushroomobserver.org) Members Only Content Login Join FFSC Related Posts September Seasons and October Rains 2013 Sierra Scouting Report Previous Article All News & Stories Next Article

David Rust David Rust is co-founder of the Bay Area Mycological Society (BAMS). He has helped organize three All California Club Forays and coordinated the Mycoblitz cooperative science forays at Point Reyes National Seashore. He has given talks at the Point Reyes Fungus Fair, Santa Cruz Fungus Fair, the Cascade Mycological Society, the Colorado Mycological Society, and the Sonoma County Mycological Association. He has followed research on the devastating forest pathogen Phytophthora ramorum , which causes the disease known as Sudden Oak Death (SOD). He is a member of the California Oak Mortality Task Force . Rust has written for Mushroom The Journal on the discovery and science of SOD. David is President of the North American Mycological Association (NAMA), co-chair of NAMA's Marketing Committee, and is recipient of NAMA's Presidents Award for Outstanding Service for his work on the NAMA website. David Rust Upcoming Santa Cruz Fungus Fair Talks Buy Tickets Introduction to Wild and Edible Mushrooms Friday, January 11, 2013 6:00 PM - 7:00 PM Room 1 Introduction to Wild and Edible Mushrooms Sunday, January 12, 2014 12:00 PM - 1:00 PM Room 1 Introduction to Wild and Edible Mushrooms Saturday, January 14, 2017 2:45 PM - 3:45 PM Room 1 Past Santa Cruz Fungus Fair Talks Introduction to Wild and Edible Mushrooms Santa Cruz Fungus Fair Saturday, January 14, 2017 2:45 PM - 3:45 PM Room 1 Introduction to Wild and Edible Mushrooms Santa Cruz Fungus Fair Sunday, January 12, 2014 12:00 PM - 1:00 PM Room 1 Introduction to Wild and Edible Mushrooms Santa Cruz Fungus Fair Friday, January 11, 2013 6:00 PM - 7:00 PM Room 1

News & Stories / Stewardship Letter from the Outgoing CEO As my tenure as the CEO of the Fungus Federation comes to a close, there are a few milestones to note and many people be thanked. Mark Gillespie • May 1, 2003 Mark Gillespie, circa 2003 Over the last two years our web site has been completely revamped by Lisa Tesler. She has done an outstanding job of revising our web site and continues to manage it in a very professional manner. We even have the Duff online now. We are much in her debt. Vernetta McGuire has taken over the culinary committee and is assisted by her husband Bill, Marilyn Fenn and the rest of the outstanding committee. Bob Wynn continues to be one of our most stalwart chefs and a driving force in all of these events. The culinary events have expanded and have gone off very smoothly and successfully. We may have to keep this team on indefinitely. Phil Carpenter has taken over running the Fair and the 2003 event was considered one of our best ever. He took over from Lee Yamada, who did an outstanding job for many years. We don’t have enough ink to thank everyone associated with the Fungus Fair. It is a combined effort of dozens of people. For those I haven’t space to mention here, please forgive me. There are so many people behind the scenes who make these activities the success they are. As I look back, I am very thankful to be part of this group and look forward to spending many years to come with you. Mark Gillespie, CEO Members Only Content Login Join FFSC Related Posts Message From Our Incoming CEO 2009 Demise of the Duff Previous Article All News & Stories Next Article

News & Stories / Field Reports 2009 Alaska Foray Travelogue This summer, Bill and Jerri White again graciously offered their Alaska Sports Lodge as an FFSC foray base. Several members sent in detailed information of their experiences during the foray. Dan Long • October 1, 2009 Found in Alaska. Photo by Dan Long Here's an entertaining travelogue from Dan Long (who, by the way, is also the current President of the Mycological Society of San Francisco), and a photo essay from Mary Lindsay. Enjoy! In August, I traveled to Alaska with Liann Finnerty and Tina and Thomas Keller. We stayed at Bill White’s Sports Lodge in Sterling, Alaska. We flew into Anchorage, picked up our rental car and headed for the lodge. The three hour drive was a real eye-opener with overwhelming terrain of Sitka spruce, birch and alder trees mixed with incredible views of the Redoubt, Iliamna and St. Augustine volcanoes. The glaciers along the Cook Inlet area were numerous and a beautiful flower called fireweed lit up the highways with its magenta blossoms. Brown bear on the road to the Sports Lodge. Photo by Dan Long Bill’s lodge is on the Kenai Peninsula, along the Kenai River. The cabins have decks 30 feet from the river that allowed us to watch a bald eagle’s nest and the brown bear that fished each evening from the river. Brown bears? Grizzlies? We learned they are the same species, but the coastal bears grow larger with their high protein salmon diet. They are big! After settling in to our cabin, it didn’t take us long before we went out looking for mushrooms. The dominant mushroom was the orange capped Leccinum testaceoscabrum . We found the Alaskan species, L. alaskanum , was very tasty. Bill took us to a spot one day on the way to Seward where he had an inkling that Rozites caperata or Gypsy mushrooms grew. He was right on, Gypsies were everywhere. These are in the family Cortinariaceae and it was a surprise to eat them. We picked our fill of Gypsies and then realized Liann was nowhere to be found. We found her back along the road in a high adrenaline state as she had discovered a colossal flush of Boletus edulis . She had never seen so many of them in one spot. We “helped” her because her bags were full and we didn’t stop until we picked all that we could carry. Needless to say, we kept our dehydrators busy. With friends on the 2009 Alaska Foray Bill also took the group razor clam hunting. Thomas, in his usual fashion, mastered the art and we all sat around the kitchen eating chowder and sampling the mushrooms we found. We had a great time. Bill’s friend, Dominique Collet, came by and I went with him back to his house to get a few watercolor prints he had made. Dominique is starting a mushroom group in the area and they have about 40 members. He is also a true renaissance man who has published books about Alaskan mushrooms, plants and insects, see http://www.alaskanaturalist.com. If you google him, you can see some of his handiwork. I bought one of his posters titled Alaskan Boletes . A beautiful memento of a great time. We put 1300 miles on our rental car exploring the Kenai Area. We saw eagles, bears, moose and gorgeous flowers. We saw a lot. Everything is vast. You might say we just saw the tip of the iceberg. I’d like to publicly thank Bill and his wife Jerri for being great hosts and allowing us to sample what they have been experiencing for years. I’ll never forget it and I hope to be on next year’s list of attendees if the Whites again offer an Alaskan foray. --Dan Long 2009 Alaska Foray in Photos by Mary Lindsay Some of us found a field full of Shaggy Manes (Coprinus comatus). And huge ones!! Shaggy Manes for dinner with some good wine. What could be better? After the rain, Leccinum was everywhere. We finally stopped harvesting it when we found the edulis! Our intrepid foragers. What you don’t see is the huge pile of bear scat on the ground behind Bill! Gypsies, Gypsies everywhere! We filled bags! One of the few edible Corts, they're very good! The view from the cabins at the Alaska Sport Lodge, run by Bill & Jerri White Mushroomers clamming at the lowest tide of the summer. The Razor clams met their fate, soon to be a delicious dinner. And Alaska woldn’t be Alaska without its magnificent, majestic glaciers and spectacular scenery. Members Only Content Login Join FFSC Related Posts 2015 Alaska Foray Report 2016 Alaska Foray Field Report Previous Article All News & Stories Next Article

News & Stories / New Illustrator in the FFSC Fold – Angela Mele You’ll find a number of beautifully rendered illustrations in the Duff. They’re the work of Angela Mele, evidence of her love for all things fungal. Get acquainted with her below. Melanie Leuca • May 1, 2010 Identifying Agrocybe praecox. Illustration by Angela Mele After graduating with a Bachelor of Fine Arts from Florida State University, I wasn’t sure what to do next. That’s when I found mushrooms — chanterelles, to be exact! In the summer they covered the hills in the woods near my house. As I flipped through pages of beautiful illustrations in my mom’s 1987 Peterson Field Guide to Mushrooms, I not only determined that I was sitting on a pile of gold, I also fell in love with fungi and realized I wanted to paint them for a living. Lichens of the Florida Panhandle. Illustration by Angela Mele With no fungus club in Tallahassee I had only banana spiders to contend with as I filled basket upon basket with beautiful orange mushrooms. Two years later, I’m finishing up a degree in Science Illustration at CSU Monterey Bay. In the program we learn how to create informative, accurate, and beautiful illustrations. My dream is to work with mycologists to create a field guide to mushrooms. Illustrations by me and my classmates can be seen in the exhibit Illustrating Nature at the Pacific Grove Museum of Natural History until June 5, 2010. Coccora : Three Stages of Growth. Illustration by Angela Mele Illustrating Nature at the Pacific Grove Museum of Natural History Members Only Content Login Join FFSC Related Posts Cam Cam by Taylor Lockwood Previous Article All News & Stories Next Article

News & Stories / Mycology & Art News Will Mushrooms Make Styrofoam Obsolete? The May 2013 issue of New Yorker magazine had an article by Ian Frazier about a mycelium-based packaging material destined to make styrofoam packaging obsolete. Here's a shorter recap of the story, focusing on some interesting mycological details. Shea Moss • September 29, 2013 Mycelium Gavin McIntyre and Eben Bayer, two students from Rensselaer Polytechnic Institute in Troy, New York, grow all-natural substitutes for plastic from chitin molecules found in polypores. McIntyre and Bayer were taking a class from Professor Burt Swersey called Inventor’s Studio. When McIntyre and Bayer took the class in the fall term of their senior year, neither came up with anything very workable at first. Gavin’s idea for a car-exhaust attachment that would burn off emissions with charged plasma was ingenious but probably unsafe. “Like driving around with a lightning bolt in your tailpipe.” Eben’s idea for a no-moving parts turbine that could generate electricity in high winds by means of sound did not impress Swersey at all. Toward the end of their first semester, Eben thought of a previous R.P.I. class, in which he had been given the problem of making insulation panels out of a mineral called perlite. The difficulty with perlite is that it’s loose, like handfuls of popped popcorn, and tends to settle. Eben, who is the product of a one room schoolhouse in rural Vermont, grew up helping his Dad, a maple sugar farmer, on a one hundred forty acre sugarbush farm. Ranks of maple trees rise on the rocky hillsides above the farm. In the spring they would tap thousands of the best trees and connect them to a vat in the sugarhouse by PVC tubes along the steep ground. Father and son built a complicated wood chip burner to process the syrup in the sugar shack, without burning the roof down. One of Eben’s chores was to move the wood chips to the burner from on open bunker made of telephone poles and chicken wire. Though covered with a tarp, the pile of chips sometimes got wet and sprouted mushrooms. Eben noticed how the fine white fabric of their mycelium sometimes grew through the pile so tenaciously that big bunches of chips stuck together in a single clump. Eben ordered a grow-it-yourself mushroom kit while he was home during a break. He took the mushroom spores the kit contained, combined them with water and nutrients in a glass jar, added some perlite, and put the jar in the basement. When he checked a few days later, the jar held a solid white disk of perlite knit together by mycelium strands. With not much else to show for the semester of Inventor’s Studio, Eben brought the perlite disk to class. “He takes this thing out of his pocket,” Swersey recalled, “and it’s white, this amazing piece of insulation that had been grown, without hydrocarbons, with almost no energy used. The stuff could be made with almost any waste materials — rice husks, cotton wastes, stuff farmers throw away, stuff they have no market for — and it wouldn’t take away from anybody’s food supply, and it could be made anywhere from local materials, so you could cut down on transportation costs. And it would be completely biodegradable! What more could you want?” Gavin and Eben worked together for the next year trying all kinds of substrates and heating methods. Twice, they almost burned the lab at school down. They tried lint from clothes dryers, Jell-o, lobster shells, even hair. (“If it worked we were going to call the product Hairsulate.”) Instead of hunting for venture capital, Eben and Gavin financed their company by winning grants and competitions. They were still proceeding in the Edisonian hit or miss style, when Sue Van Hook, a senior teaching associate in biology and natural sciences at Skidmore College, in Saratoga Springs, read an article in the local Albany Times Union. When studying for her degree in botany at Humboldt State University in California, she took a course in mycology and was smitten. She wrote her graduate thesis on macrofungi and has been studying mushrooms in the field and under microscopes ever since. After eighteen years of teaching at Skidmore, she saw something that changed her life. She called Eben and talked with him for two hours. She asked Gavin if he knew anything about mushrooms. Neither knew much. She asked, “Can we get married?” (In the fungal sense, I presume). Van Hook went on wide-ranging mushroom hunts collecting new species for the company’s archives. At Skidmore’s bio labs, she and her students spent hours cataloguing the finds and recording their characteristics. The most useful mycelium came from a group of polypores. The mycelium of polypores has very strong hyphae. These hyphae can knit a molded piece of substrate solidly together. A single cubic inch of substrate can contain as much as eight miles of mycelium. Bayer and McIntyre’s invention creates natural substances that imitate plastics. The packaging material made by their factory takes a substrate of agricultural waste, steam pasturizes it, adds trace nutrients and a small amount of water, injects the mixture with pellets of mycelium, puts it in a mold shaped like a piece of packing that protects a product during shipping, and sets the mold on a rack in the dark. Four days later the mycelium has grown throughout the substrate into the shape of the mold, producing a material almost indistinguishable from Styrofoam in form, function, and cost. An application of heat kills the mycelium and stops the growth. When broken up and thrown into a compost pile, the packing material biodegrades in about a month. Van Hook retired from Skidmore to work full time with Eben and Gavin at their company, which they call Evocative . She gives lectures to prospective clients and investors where she projects on screen the molecular structures of chlorophyll, starch, glucose, cellulose, lignin, and chitin. “These are the molecules that nature builds with. For us to have a sustainable planet, we must design and build with these.” The air nearby Evocative often smells of cream of mushroom soup! In a corner of the building a sealed-off space called the Dirty Room receives the agricultural wastes and other substrate materials when they come in. Big white nylon bags filled with chopped up cornstalks, husks, crushed remains of cotton plants, barley hulls, peanut hulls, buckwheat hulls, milo hulls, hemp pith, rice husks, wheat straw and ground up old blue denim. At a conference, Gavin held up a block about the size of half a stick of butter, lighter than balsa, but as hard as pine, a piece of solid mycelium pure chitin that had been grown from nutrients and without any substrate. He said it had possible applications for aeronautics. He added that chitin is also an excellent insulator, and explained how he and his colleagues are growing electric circuits on fungal tissue made of the mycelium of household mold. In the presence of toxic materials, certain molds get around the toxicity by sequestering the metals onto their cell walls. Therefore you can put tissue taken from the mold into a copper solution and impregnate the tissue with varying amounts of copper by changing the concentration. In other words, you can make a fungal resistor that can be part of the circuitry in a computer or a cell phone. Then, instead of sending old computers and phones to be taken apart hazardously in the Third World, you can recycle them with the chitin providing nutrients for new tissue and the metals going back into a solution to be reused. In a press release dated September 24, 2013, Evocative Designs announced upcoming production of Myco Foam surfboard core material. Editor's Note: As of 2025, Evocative has gone on to release numerous mushroom-based meat alternatives, textiles, packaging materials, and construction materials. They're exploring applications in medicine and biotech, as well as computing. The original New Yorker article is now available online. https://www.newyorker.com/magazine/2013/05/20/form-and-fungus Members Only Content Login Join FFSC Related Posts Algae and Fungi Team Up--and They're Lichen It... Previous Article All News & Stories Next Article

Roasted Garlic and Portobello Sandwich This portobello sandwich from the turn of the 21st century is a classic! by Rene Seltzer Agaricus bisporus. © yashou10 (CC-BY-NC) (from inaturalist.org, obs. 61125717) Method Roasted Garlic Puree Preheat oven to 450°F. Lay the full head of garlic on a square of foil. Drizzle 1 tsp. of the olive oil over the top. Bring up the sides of the foil and wrap up the garlic. Roast garlic head until tender (about 40 minutes). In the meantime, prepare the mushrooms (below), and add them to the same oven so that they finish at about the same time. Prepare the Mushrooms Remove stems from portobellos, wipe caps clean with a moist paper towel. Rub the caps all over with 1 Tbsp. olive oil and sprinkle with salt. Lay them in an ovenproof pan, gill sides up. In a small bowl, combine the shallots, 1 clove chopped garlic, thyme, balsamic vinegar, and salt and pepper to taste. Sprinkle the shallot mixture evenly over each portobello cap. Roast the filled portobellos until the mushrooms are tender and browned (20 to 30 minutes). Assemble and Serve Remove garlic from oven when done, and allow garlic head to cool to the touch. Squeeze the garlic pulp into a small bowl and mash. Remove the portobellos from the oven when done, and set the oven temperature to broil. Toast the bread slices on both sides under the broiler. Spread each slice with a portion of the roasted garlic puree. Sprinkle with salt and pepper to taste. Top four of the slices with a roasted portobello cap, and place them on a baking sheet. Sprinkle the cheese over each cap, and return them to the oven to melt the cheese. Top with parsley and another bread slice complete the sandwich. Recipe contributed: October 2000 This dish was inspired by a recipe in the Nov. 2000 issue of Fine Cooking . In this recipe, the portobello is served whole, like a hamburger. Editor's Note : Fine Cooking magazine ceased being published in 2022, and shut down its website shortly afterwards. Objective: Main course Total Time: About 1½ hours Yield: 4 servings Suggested Mushrooms: Portobello/portabella, champignon, cremini, button (Agaricus bisporus) 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 1 full head garlic, loose papery skins removed 1 clove garlic, finely chopped 1 Tbsp. olive oil 8 slices whole grain bread 4 medium portobellos (cap diameters about 1" wider than the bread)* Coarse salt 2 medium shallots, finely chopped (¼ cup) 1 tsp. chopped fresh thyme 1 Tbsp. balsamic vinegar Freshly ground black pepper ⅔ cups grated Monterey Jack cheese 1 Tbsp. chopped fresh parsley * If your loaf is 4.5" wide, then 5.5" caps (raw) usually shrink down to fit nicely after cooking. If a cap is very large, slice it on the diagonal to fit the slices on the bread. If too small, use additional caps as needed. Previous Recipe All Recipes Next Recipe

David Arora Author, "Mushrooms Demystified" David Arora is an American mycologist and author. He has written several books and articles, the best known of which are Mushrooms Demystified and All That the Rain Promises, and More . He was a major contributor to a special ethnomycological issue of Economic Botany , a journal published by the New York Botanical Garden. David founded the Santa Cruz Fungus Fair in 1975. His interests range from mushroom harvest and usage around the world to mushroom ecology, taxonomy, cuisine, foraging culture and storytelling. David Arora with morels. © David Arora (CC BY-SA) (from wikipedia.org) Upcoming Santa Cruz Fungus Fair Talks Buy Tickets Wheel of Fungi (Saturday) Saturday, January 12, 2013 1:00 PM - 2:30 PM Room 3 Wheel of Fungi (Sunday) Sunday, January 13, 2013 1:00 PM - 2:30 PM Room 3 Wheel of Fungi (Saturday) David Arora founded the Santa Cruz Fungus Fair in 1975. His interests range from mushroom harvest and usage around the world to mushroom ecology,… Show More Saturday, January 11, 2014 1:00 PM - 2:30 PM Room 3 Wheel of Fungi (Sunday) David Arora founded the Santa Cruz Fungus Fair in 1975. His interests range from mushroom harvest and usage around the world to mushroom ecology,… Show More Sunday, January 12, 2014 1:00 PM - 2:30 PM Room 3 Past Santa Cruz Fungus Fair Talks Wheel of Fungi (Sunday) David Arora founded the Santa Cruz Fungus Fair in 1975. His interests range from mushroom harvest and usage around the world to mushroom ecology, taxonomy, cuisine, foraging culture and storytelling. All of these subjects are likely to be touched upon during "The Wheel of Fungi." The Saturday and Sunday presentations have the same title but will not cover the same material. David says of them: "Without giving too much away, I will be giving something away." Santa Cruz Fungus Fair Sunday, January 12, 2014 1:00 PM - 2:30 PM Room 3 Wheel of Fungi (Saturday) David Arora founded the Santa Cruz Fungus Fair in 1975. His interests range from mushroom harvest and usage around the world to mushroom ecology, taxonomy, cuisine, foraging culture and storytelling. All of these subjects are likely to be touched upon during "The Wheel of Fungi." The Saturday and Sunday presentations have the same title but will not cover the same material. David says of them: "Without giving too much away, I will be giving something away." Santa Cruz Fungus Fair Saturday, January 11, 2014 1:00 PM - 2:30 PM Room 3 Wheel of Fungi (Sunday) Santa Cruz Fungus Fair Sunday, January 13, 2013 1:00 PM - 2:30 PM Room 3 Wheel of Fungi (Saturday) Santa Cruz Fungus Fair Saturday, January 12, 2013 1:00 PM - 2:30 PM Room 3