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Chef Bob Wynn FFSC Minister of Culinary and Sustenance "Growing up on a farm in upstate New York, my job of making mashed potatoes for Sunday dinner began my love for food and tools. Nothing like newly-dug spuds, butter, cream and a Sunbeam Mixmaster to whip them to perfection. As a child, I also enjoyed hunting mushrooms with my aunt. It wasn't until we moved to Santa Cruz in 1985, that I discovered the Promised Land of mushrooms." Since then Bob has been an active FFSC member, sold food at the this fair for 25 years, cooked at many club activities, and provided snacks at our monthly meetings. Bob is currently the FFSC Minister of Culinary Events and Minister of Sustenance. Chef Bob Wynn Upcoming Santa Cruz Fungus Fair Talks Buy Tickets Cooking Demonstration Friday, January 11, 2013 5:00 PM - 6:00 PM Room 3 Cooking Demonstration with Wine Pairings Saturday, January 11, 2014 3:00 PM - 4:00 PM Room 3 Cooking and Foraging Friday, January 13, 2017 3:30 PM - 4:30 PM Room 3 Tips and Techniques for Cooking With Mushrooms Friday, January 12, 2018 3:45 PM - 4:45 PM Room 1 Mushroom Cooking Tips and Techniques Friday, January 12, 2024 2:15 PM - 3:15 PM Room 1 Tips and Techniques for Cooking with Mushrooms Friday, January 10, 2025 2:30 PM - 2:30 PM Room 1 Tips and Techniques for Cooking With Mushrooms Friday, January 9, 2026 2:30 PM - 3:30 PM Room 1 Past Santa Cruz Fungus Fair Talks Tips and Techniques for Cooking With Mushrooms Santa Cruz Fungus Fair Friday, January 9, 2026 2:30 PM - 3:30 PM Room 1 Tips and Techniques for Cooking with Mushrooms Santa Cruz Fungus Fair Friday, January 10, 2025 2:30 PM - 2:30 PM Room 1 Mushroom Cooking Tips and Techniques Santa Cruz Fungus Fair Friday, January 12, 2024 2:15 PM - 3:15 PM Room 1 Tips and Techniques for Cooking With Mushrooms Santa Cruz Fungus Fair Friday, January 12, 2018 3:45 PM - 4:45 PM Room 1 Cooking and Foraging Santa Cruz Fungus Fair Friday, January 13, 2017 3:30 PM - 4:30 PM Room 3 Cooking Demonstration with Wine Pairings Santa Cruz Fungus Fair Saturday, January 11, 2014 3:00 PM - 4:00 PM Room 3 Cooking Demonstration Santa Cruz Fungus Fair Friday, January 11, 2013 5:00 PM - 6:00 PM Room 3

Morel Crusted Ahi Tuna This one went super fast at one of our Wine & Mushroom gatherings! by Judy Lipp Morel (2013). Photo by Hugh Smith Method Cut the Ahi into large bite-size cubes. Grind the morels into a grainy powder. (A coffee grinder works well for this.) Heat the oil on medium-high heat until sizzling. Roll the Ahi cubes in the mushroom powder to coat lightly and carefully put in hot oil. Sear very quickly on all sides. Serving Suggestions Serve hot with lemon. As an alternative, serve as a main course by cutting the Ahi into steaks. Coat each side with the morel powder before lightly searing. Recipe contributed: March 2008 Note from the editor: Judy Lipp came up with this winner, and it went super fast at one of our Wine & Mushroom gatherings! Objective: Appetizer Total Time: 30-60 mins (est.) Yield: 20 appetizers Suggested Mushrooms: Morel (Morchella sp.) 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 lb sushi-grade Ahi tuna 2 c dried morel mushrooms ¼ c good high temperature oil (sunflower, peanut, canola) 1 lemon Previous Recipe All Recipes Next Recipe

Barley and Chanterelles with Gruyère This works as a main dished paired with a crisp green salad; or as a side paired with roasted chicken, pork chops, or a seared steak. by Sean Turrell Cantharellus californicus. © Lindsay (CC-BY-NC) (from inaturalist.org, obs. 103183775) Method Cook the Barley Bring water to a boil in a bot of salted water. (Check your package's instructions for how much water to use. It's usually 3 cups of water for 1 cup of dry barley). Add 1 cup of barley and boil until water bubbles vigorously. Reduce heat to a simmer so it's gently bubbling. Cover with a lid, and cook until the barley is chewy and tender (about 30 minutes). In the meantime, soak the dried chanterelles in very hot water until they're soft and pliable (15 to 20 minutes), then drain and chop. Strain the soaking liquid through a paper towel or paper coffee filter to remove grit, and set liquid aside. In a skillet, sizzle onion and garlic in a little of the strained soaking liquid, add salt, sherry, and the reconstituted mushrooms over medium heat. Stir frequently until the onions are translucent and soft, the mushrooms have released their moisture, and the sherry has evaporated (about 6 to 8 minutes). Remove from heat and add parsley and olive oil. Mix in the barley and grated Gruyère. Recipe contributed: February 1999 Objective: Main course Total Time: About an hour Yield: 2 to 3 servings Suggested Mushrooms: Chanterelle (Cantharellus californicus, Cantharellus formosus, Cantharellus subalbidus) 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 cup pearl barley 1 cup chopped onion 1 entire bulb of garlic Salt to taste ½ cup creme sherry or marsala 1 cup dried Chanterelles ½ cup chopped parsley 1 Tbsp. olive oil 4 oz. Gruyère, grated Previous Recipe All Recipes Next Recipe

Savory Clafoutis with Black Trumpets Craterellus seems to be in abundance this year. Pair it with tomatoes and basil, or vegetables of your choice to create a savory clafoutis for breakfast, brunch, or a light dinner. by Rene Seltzer Craterellus calicornucopioides. © Trash Panda Permaculture (CC-BY-NC) (from inaturalist.org, obs. 330662921) Method Preheat oven to 350°F. Clean the Craterellus gently with a dry brush or damp towel to remove dirt, then sauté in a not pan with a small pat of butter or olive oil until their moisture evaporates and they turn tender (3 to 5 minutes). Set aside to cool. Butter the baking dish. Mix the bread crumbs and 2 Tbsp. Parmesan, and sprinkle around the baking dish. Beat eggs, then add flour and whisk only until it is just combined and smooth. Slowly pour in the milk while whisking gently, then stir in 4 Tbsp. Parmesan and cayenne pepper until the mixture is uniform. Gently fold in the basil, garlic, sautéed black trumpets, and tomatoes until evenly distributed. Place batter in the buttered baking dish. Sprinkle with remaining Parmesan, and bake at 350°F until set*** and the crust is golden (20 to 30 minutes). *** The clafoutis will rise in the oven like a soufflé, and then deflate and indent a little as it cools. (This is intentional.) Don't open the oven during the first 15 minutes; otherwise it may deflate prematurely before it sets. Don't over-whisk the batter, as too much whisking makes the batter puff drastically in the oven and then collapse into a rubbery texture. Recipe contributed: May 2001 At the last long distance foray in Mendocino, we stopped at the Husch Winery. Now, I have a predilection for red wine. However, I was overwhelmed by how many of the white grape varietals I enjoyed at Husch. In particular. I loved their 1999 Mendocino Chenin Blanc: a touch on the sweet side, but fruity and light. I wish I had bought more. This is a fantastic wine, which pairs well with this savory clafouti*. * A savory clafoutis ("klah-foo-TEE") is a crustless baked custard with seasonal vegetables, herbs, and cheese. Unlike a quiche, a clafoutis has no pastry crust; it uses wheat to give the custard structure. You can swap the wheat with the same amount of a gluten-free baking blend, cornstarch, or almond flour. Objective: Main course Total Time: About an hour Yield: 4 to 6 servings Suggested Mushrooms: Black trumpet / black chanterelle (Craterellus atrocinereus, Craterellus calicornucopioides, Craterellus cinereus) 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 Tbsp. whole wheat bread crumbs, toasted 8 Tbsp. Parmesan cheese, grated 3 eggs ⅓ cups whole wheat pastry flour 2 cups milk Cayenne pepper 3 Tbsp. fresh basil, finely chopped ½ tsp garlic, chopped ½ cup fresh* black trumpets 2 or 3 cups cherry tomatoes (if plum tomatoes, remove seeds)** A shallow 10" to 12" baking dish * Our other recipes often suggest using dried black trumpets for a more concentrated flavor; but when baked inside a delicate custard like clafoutis, dried black trumpets can sometimes become chewy or rubbery, while fresh ones stay tender and velvety. Try it both ways and decide which you like better. ** Tomatoes are juicy, so you may need to use fewer tomatoes (1½ to 2 cups) for the custard to set more firmly. Previous Recipe All Recipes Next Recipe

Puffball Parmesan Now that you've successfully identified some puffballs, what to do next? Several of our members have recommended using them instead of eggplant in this classic casserole. by Melanie Leuca Calvatia sculpta. © Stu Pickell (CC-BY-NC) (from inaturalist.org, obs. 378576270) Method Make the Marinara Heat olive oil in 4qt. to 6qt. pot on medium heat. Add garlic and onion, and sauté until soft and translucent (about 5 minutes). (Optional) add ⅓ cup dry white wine or sherry, and simmer for 2 minutes. Stir in the tomatoes, salt and pepper. Bring to a gentle bubble, then lower and simmer uncovered to create a thick sauce (about 20 minutes). While waiting, start making the breadcrumbs. After the sauce has thickened, stir in fresh basil, turn off heat, and set aside. Toast the Breadcrumbs Tear fresh bread into rough chunks (or cut into 1" cubes). Pulse bread chunks in food processor until you get coarse, uneven crumbs (pea-sized and a little smaller). Spread crumbs in a single layer on a baking sheet. Bake at 350°F for about 4 to 6 minutes. Stir the crumbs, and then continue baking until they are golden brown and completely dry (another 4 to 6 minutes). Remove crumbs from oven (keep the oven on at 350°F) and transfer crumbs to a wide bowl. Cool to room temperature. Prepare the Puffball(s) Oven should still be at 350°F. Use a damp paper towel to wipe away any large debris from the puffball (do not wash). Over a paper towel, flexible cutting mat, or a trash, peel the tough outer layer and discard. Move the peeled puffball to a clean cutting board. Slice vertically down the middle first, ensure it's chalk-white like a marshmallow, and discard any puffballs with greenish-yellow or black interiors. Cut puffball into ½" slices. (If the slices seem very fresh and wet, consider sprinkling lightly with salt and laying in a single layer on paper towels for about 15 minutes, to draw out excess moisture.) Beat eggs with 1 Tbsp. water Dip puffball slices in egg, then coat both sides with cooled bread crumbs. Arrange the puffball slices as a single layer on baking sheet, and bake at 350°F for 5 minutes. Flip and bake for another 5 minutes. (If your puffball slices don't all fit, do this in batches or on separate baking sheets.) Remove baking sheet from oven (keep oven at 350°F). Transfer slices to a plate or wire rack to cool. Prepare the Casserole Oven should still be at 350°F. Spread a thin layer of sauce on the bottom of 9"x13" baking dish. Overlay a layer of the baked puffball slices and then top with an even layer of sprinkled cheeses. Repeat the layering (marinara, then slices, then cheese) until the slices are all used. Sprinkle some dried basil on top. Bake the casserole at 350°F until the edges bubble and the cheese is golden brown (35 to 45 minutes). Turn on the broiler for about 2 minutes at the end, to make it more crispy. Recipe contributed: June 2023 This dish was inspired by a chat between Hugh Smith, Debbie Johnson, Richard Rammer, and Mariko Creasman in our FFSC Google Group. Just be sure you know how to correctly ID your puffballs. Some people have mistaken other mushrooms (such as young Amanita magniverrucata ) for puffballs. Amanita magniverrucata. © bedgell (CC-BY-NC) (from inaturalist.org, obs. 330507210) Amanita magniverrucata. © E. Merkt (CC-BY-NC) (from inaturalist.org, obs. 331769544) Amanita magniverrucata. © Cat Chang (CC-BY-NC) (from inaturalist.org, obs. 4603493) (For example, these are not puffballs.) Objective: Main course Total Time: About 1 ½ hours Yield: 6 to 8 servings Suggested Mushrooms: Puffball (Calbovista subsculpta, Calvatia booniana, Calvatia gigantea, Lycoperdon perlatum) 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 Marinara Sauce (Alternatively, if you prefer to buy your marinara, look for a sauce that is thick, so it will help the layered casserole keep its shape.) ½ cup olive oil 5 cloves garlic, minced ⅓ cup dry white wine or dry sherry (optional) 1 medium yellow onion, finely chopped 48 oz. crushed tomatoes 1 ¾ tsp. salt ½ tsp. black pepper 2 Tbsp. fresh basil, chopped Casserole 1 ½ to 2 lbs. puffballs 2 large eggs, beaten 1 loaf of fresh rustic, crusty bread (like Italian loaf, French baguette, or sourdough) 6 cups thick marinara sauce (above) 16 oz. Mozzarella, shredded ½ cup Parmesan, grated ½ tsp. dried basil 4 to 6 qt. Dutch oven or heavy bottomed pot Food processor Half-sheet pan (18"x13") 9"x13" baking dish (2" to 3"deep) Previous Recipe All Recipes Next Recipe

News & Stories / Field Reports Matsutake or Amanita? Thank You, Debbie Viess! Since last year the Albion forays are one of my favorite times of the mushroom season. This season, at the first Albion, I joined Dawn, Drew, Sergiy and Richard to foray for matsutake. Maria Tanase • January 1, 2011 Western Matsutake (Tricholoma murrillianum). Photo by Hugh Smith Amanita silvicola (from wildmushrooms.org/2024/10/30/wanted-amanita-smithiana) Western Matsutake (Tricholoma murrillianum). Photo by Hugh Smith At the first stop, three feet into the forest, Richard found the first cluster of mushrooms and he called Dawn to come from the car, to pick them. Unfortunately the cluster was a group of Russula and Lactarius, not matsies, and the spot was almost empty. Sergiy finally got 3 matsutake and I found 2 (one big, ID’d by Richard, and then a button). Back at the cars Dawn, looking at my button, asked how I could be sure that is a matsutake. At the next spot I found a few more matsutake and then we moved to a chanterelle spot. Having a good Santa Cruz chanterelle spot, I wasn’t too much into picking chanterelles so I started picking hedgehogs. Then I stepped on the Black Trumpets ( Craterellus cornucopioides ) and in no time my basket was full with blacks, even if it wasn’t their season. I learned later that this location is a known blacks spot by others, but none had thought to check it. Back at the Field Station I sorted and cleaned the mushrooms, but I still had a doubt about those two matsutakes. I asked Debbie Viess if she would take a look at my first pair of matsutakes and, as always, the answer was “Yes, I’d be glad to”. I took my first-picked matsutake from the bag and showed it to her. The answer was “yes it is a Matsie”, but when I showed her the second one, even with that button still in my hand, the answer was immediately “now that is a bad Amanita - Amanita silvicola ”. Then she and David explained to me, and a few other people around, the differences between matsutakes and Amanita and what to check for. A lesson I will never forget. Thank you to Debbie and to all FFSC club leaders. The organized forays are the best way to really learn mushrooms, and believe me with an Amanita in your basket by mistake, the lesson has much more weight. Learn more about these mushrooms: Tricholoma Murrillianum (Matsutake) Mykoweb: Amanita silvicola Mykoweb: Tricholoma murrillianum Members Only Content Login Join FFSC Related Posts Albion II, 2011 – Great Forays, Fungi and Food Memories of Matsutake 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! Alan Rockefeller Upcoming Santa Cruz Fungus Fair Talks Buy Tickets Mushrooms of Mexico Sunday, January 14, 2018 3:00 PM - 4:00 PM Room 1 Mushrooms of Mexico Sunday, January 13, 2019 3:00 PM - 4:00 PM Room 1 Mushrooms of Mexico Saturday, January 11, 2020 2:45 PM - 3:45 PM Room 1 How to Sequence Fungi How to turn a DNA sequence into useful information and demonstration of how to build a phylogenetic tree. Saturday, January 11, 2020 4:00 PM - 5:30 PM Room 3 DNA Workshop Participants will complete all the steps to generate DNA sequences of the interesting mushroom collections that have been brought into the fair, Sunday, January 12, 2020 4:00 PM - 5:30 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 2:30 PM - 3:30 PM Room 3 Decoding the Forest Floor: The Art of Mushroom Recognition Sunday, January 12, 2025 10:00 AM - 11:00 AM Room 1 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 2:30 PM - 3:30 PM Room 3 Past Santa Cruz Fungus Fair Talks 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 and document the fungal kingdom. Phone apps help us find signal in remote areas, navigate terrain, identify birds, document biodiversity and more. Advanced photography techniques enable world-class images to be captured quickly without extensive post processing, while easy barcode analysis methods allow even beginners to leverage DNA sequence data to get the most out of iNaturalist. These tools bring the underground world of fungi into the light. Santa Cruz Fungus Fair Friday, January 9, 2026 2:30 PM - 3:30 PM Room 3 Decoding the Forest Floor: The Art of Mushroom Recognition Santa Cruz Fungus Fair Sunday, January 12, 2025 10:00 AM - 11:00 AM Room 1 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 of glowing mushrooms, and includes information on using a UV light to identify mushrooms. Santa Cruz Fungus Fair Friday, January 10, 2025 2:30 PM - 3:30 PM Room 3 DNA Workshop Participants will complete all the steps to generate DNA sequences of the interesting mushroom collections that have been brought into the fair, Santa Cruz Fungus Fair Sunday, January 12, 2020 4:00 PM - 5:30 PM Room 3 How to Sequence Fungi How to turn a DNA sequence into useful information and demonstration of how to build a phylogenetic tree. Santa Cruz Fungus Fair Saturday, January 11, 2020 4:00 PM - 5:30 PM Room 3 Mushrooms of Mexico Santa Cruz Fungus Fair Saturday, January 11, 2020 2:45 PM - 3:45 PM Room 1 Mushrooms of Mexico Santa Cruz Fungus Fair Sunday, January 13, 2019 3:00 PM - 4:00 PM Room 1 Mushrooms of Mexico Santa Cruz Fungus Fair Sunday, January 14, 2018 3:00 PM - 4:00 PM Room 1

Debbie Viess Debbie Viess, aka "Amanitarita", is a trained biologist, writer and artist who has been seriously obsessed with the study of all things fungi for over fifteen years. She is co-founder of the Bay Area Mycological Society (BAMS), a dynamic, science-centric mushroom club in the San Francisco Bay Area. She has written about mushrooms extensively both online and in print, and has lectured about mushrooms to mushroom enthusiasts and the general public across the country. In March, 2008 she produced an extensive, illustrated lecture on California Amanitas for the U.C. Berkeley Natural History Museums for a "Science Cafe." Viess has taught mushroom classes through the California Academy of Sciences, Albany Adult School, the Audubon Society, UC Berkeley Botanical Gardens and Pt. Reyes Field Seminars. Debbie was most recently published in Manzanita , the journal of the Friends of Regional Parks Botanic Garden. Her lead article, East Bay Amanitas: The Good, the Bad, and the Beautiful , has generated quite a bit of interest. Upcoming Santa Cruz Fungus Fair Talks Buy Tickets Zen and the Art of Mushroom Hunting Saturday, January 12, 2013 10:30 AM - 11:30 AM Room 1 Edible and Poisonous Mushrooms of California Sunday, January 13, 2013 10:30 AM - 11:30 AM Room 1 Amanitas: From Deadly to Delicious Friday, January 10, 2014 3:30 PM - 4:30 PM Room 3 Zen and the Art of Mushroom Hunting Sunday, January 12, 2014 10:30 AM - 11:30 AM Room 1 Amanita Toxins: Deep Analysis and Mythbusting Saturday, January 14, 2017 1:30 PM - 2:30 PM Room 1 Amanitarita’s Freaky and Fabulous Fungi Saturday, January 14, 2017 4:00 PM - 5:00 PM Room 1 Past Santa Cruz Fungus Fair Talks Amanitarita’s Freaky and Fabulous Fungi Santa Cruz Fungus Fair Saturday, January 14, 2017 4:00 PM - 5:00 PM Room 1 Amanita Toxins: Deep Analysis and Mythbusting Santa Cruz Fungus Fair Saturday, January 14, 2017 1:30 PM - 2:30 PM Room 1 Zen and the Art of Mushroom Hunting Santa Cruz Fungus Fair Sunday, January 12, 2014 10:30 AM - 11:30 AM Room 1 Amanitas: From Deadly to Delicious Santa Cruz Fungus Fair Friday, January 10, 2014 3:30 PM - 4:30 PM Room 3 Edible and Poisonous Mushrooms of California Santa Cruz Fungus Fair Sunday, January 13, 2013 10:30 AM - 11:30 AM Room 1 Zen and the Art of Mushroom Hunting Santa Cruz Fungus Fair Saturday, January 12, 2013 10:30 AM - 11:30 AM Room 1

News & Stories / Field Reports Busted It was 25 years ago in May that I joined a foray to Yosemite, led by David Arora. Tony Dewey • May 16, 2016 Morels. Photo by Yevgeny Nyden Members Only Content Login Join FFSC Related Posts Memories of Matsutake Reality Check: Dispelling a Myth Previous Article All News & Stories Next Article

Tater Stuffed Mushrooms Here's a simple and hearty appetizer to try as we transition from Fall to Winter. by Triangle Mycological Society Agaricus bisporus. © Christian Schwarz (CC-BY-NC) (from inaturalist.org, obs. 20774649) Method Mash the potato(es): Cut the potatoes into small, even 1-inch chunks, place in a small saucepan, cover with water and a pinch of salt. Bring to a boil, lower to a simmer and cook until a fork easily slides through them (about 10-12 minutes). Mash the potatoes. (Optionally, add some butter to taste.) Clean mushrooms and pat dry. Pull or cut the caps from the stems. (Stems can be discarded, chopped and added to the potatoes if desired, or saved to use in a Beurre Composé aux Champignons ). Combine remaining ingredients and fill caps. Bake at 375°F till lightly browned on top (10-15 mins). Recipe contributed: February 1993 Inky Captions was the historical newsletter of the (now defunct) Tacoma Mushroom Society (TMS). This recipe was originally published in the February 1993 issue of Inky Captions , and was reproduced with permission in Duff in November 1993. Objective: Side or first course Total Time: About 45 mins Yield: 6 to 8 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 lb. large mushroom caps (about 30) 1/4 Cup cottage cheese 1/3 to 3/8 Lbs. potatoes (roughly 1 large or 2 small-to-medum potatoes) 2 Tbsp. dry onion soup mix Previous Recipe All Recipes Next Recipe

Professor Terry Henkel Humboldt State University Dr. Terry Henkel is Professor of Mycology and Botany, in the Department of Biological Sciences, at Humboldt State University (HSU). Dr. Henkel received his PhD from Duke University in 2001, and has taught at HSU since 2002. Mycology has been a strong dimension at HSU for over 40 years. Dr. Henkel has maintained this tradition by offering courses in Microfungi, Ascomycetes and Basidiomycetes, Forest Pathology, and Field Mycology. His research has pioneered the study of macrofungi in remote, pristine tropical rainforests of South America’s Guiana Shield and the Central Africa’s Congo Basin. Locally, Henkel and graduate students have examined the overlooked, but important roles of indigenous forest pathogenic fungi in shaping community structure of coniferous forests of the northern California Coast Range. This work has led to nearly 90 peer-reviewed publications with numerous student co-authors. Visit his Cal Polcy Humboldt homepage at https://www.humboldt.edu/biological-sciences/terry-henkel-phd and research website at www.tropicalfungi.org Dr. Terry Henkel Upcoming Santa Cruz Fungus Fair Talks Buy Tickets Gaps are good: fungi and forest dynamics in Nothern Californa Friday, January 12, 2018 1:30 PM - 3:00 PM Room 3 The value of old growth forest in fungal conservation Saturday, January 13, 2018 1:00 PM - 2:30 PM Room 3 Fungi as food and drink: ethnomycology of tropical indigenous peoples Sunday, January 14, 2018 11:00 PM - 12:30 PM Room 3 Past Santa Cruz Fungus Fair Talks Fungi as food and drink: ethnomycology of tropical indigenous peoples Santa Cruz Fungus Fair Sunday, January 14, 2018 11:00 PM - 12:30 PM Room 3 The value of old growth forest in fungal conservation Santa Cruz Fungus Fair Saturday, January 13, 2018 1:00 PM - 2:30 PM Room 3 Gaps are good: fungi and forest dynamics in Nothern Californa Santa Cruz Fungus Fair Friday, January 12, 2018 1:30 PM - 3:00 PM Room 3

Mushroom flower. Stalked polypore. Photo by Alex Russakovsky Mushroom Flower Alex Russakovsky On a yearly trip to the Mendonoma coast that we always dedicate to the memory of Ryane Snow . Spent some days under pouring rain hunting for edibles, however not much to report. About 200 chanterelles (3 different varieties), 15 matsutake, 20 honeys, a couple of pigs' ears. Camera (Not provided) Focal L. Aperture Shutter Sp. ISO Flash Photo taken on December 7, 2019 Mushroom(s) ... Previous Photo Back to Gallery Next Photo