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Christian Schwarz Research Associate | UCSC Christian Schwarz is a naturalist based in California, the land of milk (caps) and honey (mushrooms). He teaches Natural History of Fungi at UC Santa Cruz and is co-author of " Mushrooms of the Redwood Coast ”" and " Mushrooms of Cascadia ". Fungi satisfy his curiosity with their seemingly endless forms; from the grotesque to the bizarre to the sublime. Besides dabbling in mushroom taxonomy, he loves fish, plants, nudibranchs, moths, and dragonflies. He is passionate about community science, especially through the use of iNaturalist. He is a Research Associate at the Norris Center for Natural History at UCSC as well as the Santa Barbara Botanical Garden. Christian Schwarz Upcoming Santa Cruz Fungus Fair Talks Buy Tickets Kicking and Screaming: Dragging Mycology into the 21st Century with the Help of Citizen Scientists (aka YOU) Friday, January 11, 2013 3:30 PM - 4:30 PM Room 1 Tales from the Cryptogams - Twelve Alternative Lifestyles from the Kingdom Fungi. Beware! Sex, Death and Insanity lie ahead Saturday, January 12, 2013 1:30 PM - 2:30 PM Room 1 Mycology for the Citizen Scientist Saturday, January 11, 2014 10:30 AM - 11:30 AM Room 1 Meet the authors of "Mushrooms of the Redwood Coast" Friday, January 13, 2017 1:30 PM - 3:00 PM Room 3 Slaying the dragon for the love of the forest A vision for phasing out draconian anti-mushroom forgaging laws Saturday, January 14, 2017 1:00 PM - 2:30 PM Room 3 The value of old growth forest in fungal conservation Saturday, January 13, 2018 1:00 PM - 2:30 PM Room 3 Tales From The Cryptograms: Alternative Lifestyles In The Kingdom of Fungi Saturday, January 13, 2018 4:00 PM - 5:00 PM Room 1 Civilizations' Ten Most Dangerous Fungi Saturday, January 12, 2019 4:00 PM - 5:00 PM Room 1 Longevity The life history of Medicinal Polypores Sunday, January 13, 2019 1:00 PM - 2:30 PM Room 3 The Most Dangerous Fungi in the World A Mycological Study in Risk Assessment in a world that is rapidly changing. Saturday, January 11, 2020 12:30 PM - 1:30 PM Room 3 What’s new in the mushrooming world of; taxonomy, ecology and citizen science. Learn about new species of boletes, hallucinogenic cicadas, matsutake taxonomy and discoveries of East coast mushrooms spreading into California. / Neurogenesis from Psilocybin and… Show More Sunday, January 12, 2020 12:30 PM - 1:30 PM Room 3 The World's Most Dangerous Fungi Sunday, January 12, 2020 3:00 PM - 4:00 PM Room 1 Mushrooms of Sea Islands, Sky Islands, & Dry Islands The theory of island biogeography serves as an ideal starting point in understanding broader patterns of dispersal, extinction, and adaptation. Friday, January 12, 2024 2:30 PM - 3:30 PM Room 3 Mushroom Bioregions of The United States In this talk, we'll explore broad bioregions of the United States from the perspective of mushrooms (which sometimes align with bioregions of plants and… Show More Saturday, January 13, 2024 12:30 PM - 1:30 PM Room 3 Fungi of New Zealand The Ecology of a Young Land Aotearoa — the land more commonly known as New Zealand is young in many ways: In recent geologic history, it nearly drowned after splitting… Show More Saturday, January 11, 2025 11:15 AM - 12:15 PM Room 3 Two Years of the California Fungal Diversity Study What Have We Learned Over the past two years, the CA FUNDIS organization has undertaken a remarkable effort to get to know the mushrooms of California more deeply.… Show More Sunday, January 12, 2025 4:30 PM - 5:30 PM Room 3 The Underground Internet, 30 Years Later By now, almost everyone's heard of "Wood Wide Webs" — invisible forest networks through which trees, fungi, and other organisms communicate and exchange resources.… Show More Saturday, January 10, 2026 9:30 AM - 10:30 AM Room 3 Sea Islands, Sky Islands, and Dry Islands: the Biogeography of Macrofungi Making maps of the distributions of organisms is one of the most fascinating topics in all of natural history. The theory of island biogeography… Show More Sunday, January 11, 2026 11:05 AM - 12:05 PM Room 3 Past Santa Cruz Fungus Fair Talks Sea Islands, Sky Islands, and Dry Islands: the Biogeography of Macrofungi Making maps of the distributions of organisms is one of the most fascinating topics in all of natural history. The theory of island biogeography serves as an ideal starting point in understanding broader patterns of dispersal, extinction, and adaptation. How do fungi behave in comparison to other groups of organisms? In what ways do island-dwelling individuals differ from their mainland brethren? We'll explore all these topics and more! Santa Cruz Fungus Fair Sunday, January 11, 2026 11:05 AM - 12:05 PM Room 3 The Underground Internet, 30 Years Later By now, almost everyone's heard of "Wood Wide Webs" — invisible forest networks through which trees, fungi, and other organisms communicate and exchange resources. This concept has been covered extensively in mainstream news and popular science outlets, and has even made its way into movies and fiction! But where did this idea come from? What do we actually know about how it works? We'll talk about the history of the metaphor, take a look at the existing body of research, examine recent challenges to the idea from modern findings, and think about what directions future investigations might need to take. Santa Cruz Fungus Fair Saturday, January 10, 2026 9:30 AM - 10:30 AM Room 3 Two Years of the California Fungal Diversity Study What Have We Learned Over the past two years, the CA FUNDIS organization has undertaken a remarkable effort to get to know the mushrooms of California more deeply. We’ll talk about the results of this effort by reviewing some of some of the discoveries made by this dedicated crew, and talk about how this non-profit organization has accomplished so much in such a short time. We’ll end by discussing how you can help support us, or even get involved directly. You’ll come away with a sneak peek at some cutting-edge knowledge about the mushrooms in our amazing state. Santa Cruz Fungus Fair Sunday, January 12, 2025 4:30 PM - 5:30 PM Room 3 Fungi of New Zealand The Ecology of a Young Land Aotearoa — the land more commonly known as New Zealand is young in many ways: In recent geologic history, it nearly drowned after splitting off from the Australian continent, and it was the last bit of Earth’s land to be inhabited by human beings. This island nation is a wild and wondrous place — very different from anything familiar to a resident of the Northern Hemisphere. We’ll talk about the holistic ecology of the place, using fungi as a lens to understand the bigger picture. Santa Cruz Fungus Fair Saturday, January 11, 2025 11:15 AM - 12:15 PM Room 3 Mushroom Bioregions of The United States In this talk, we'll explore broad bioregions of the United States from the perspective of mushrooms (which sometimes align with bioregions of plants and animals... but not always!). Santa Cruz Fungus Fair Saturday, January 13, 2024 12:30 PM - 1:30 PM Room 3 Mushrooms of Sea Islands, Sky Islands, & Dry Islands The theory of island biogeography serves as an ideal starting point in understanding broader patterns of dispersal, extinction, and adaptation. Santa Cruz Fungus Fair Friday, January 12, 2024 2:30 PM - 3:30 PM Room 3 The World's Most Dangerous Fungi Santa Cruz Fungus Fair Sunday, January 12, 2020 3:00 PM - 4:00 PM Room 1 What’s new in the mushrooming world of; taxonomy, ecology and citizen science. Learn about new species of boletes, hallucinogenic cicadas, matsutake taxonomy and discoveries of East coast mushrooms spreading into California. / Neurogenesis from Psilocybin and Analogs: A Paradigm Shift in Medicine? Santa Cruz Fungus Fair Sunday, January 12, 2020 12:30 PM - 1:30 PM Room 3 The Most Dangerous Fungi in the World A Mycological Study in Risk Assessment in a world that is rapidly changing. Santa Cruz Fungus Fair Saturday, January 11, 2020 12:30 PM - 1:30 PM Room 3 Longevity The life history of Medicinal Polypores Santa Cruz Fungus Fair Sunday, January 13, 2019 1:00 PM - 2:30 PM Room 3 Civilizations' Ten Most Dangerous Fungi Santa Cruz Fungus Fair Saturday, January 12, 2019 4:00 PM - 5:00 PM Room 1 Tales From The Cryptograms: Alternative Lifestyles In The Kingdom of Fungi Santa Cruz Fungus Fair Saturday, January 13, 2018 4:00 PM - 5:00 PM Room 1 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 Slaying the dragon for the love of the forest A vision for phasing out draconian anti-mushroom forgaging laws Santa Cruz Fungus Fair Saturday, January 14, 2017 1:00 PM - 2:30 PM Room 3 Meet the authors of "Mushrooms of the Redwood Coast" Santa Cruz Fungus Fair Friday, January 13, 2017 1:30 PM - 3:00 PM Room 3 Mycology for the Citizen Scientist Santa Cruz Fungus Fair Saturday, January 11, 2014 10:30 AM - 11:30 AM Room 1 Tales from the Cryptogams - Twelve Alternative Lifestyles from the Kingdom Fungi. Beware! Sex, Death and Insanity lie ahead Santa Cruz Fungus Fair Saturday, January 12, 2013 1:30 PM - 2:30 PM Room 1 Kicking and Screaming: Dragging Mycology into the 21st Century with the Help of Citizen Scientists (aka YOU) Santa Cruz Fungus Fair Friday, January 11, 2013 3:30 PM - 4:30 PM Room 1

Porcini and Morel Stroganoff This dish is a delight when you feel extravagant or you have had an especially successful hunt. by Rene Seltzer Morchella snyderi. © jrmorris (CC-BY-NC) (from inaturalist.org, obs. 358456658) Method Slice the porcini and morels to about the same size. Start boiling water (with a little salt) in a pot (large enough for the pasta). In the meantime, sauté onions and mushrooms in the butter (in a large pan, on medium heat) until they release their moisture and are lightly browned. Add sherry to the mushrooms, and cook until evaporated (2 or 3 minutes). Add tofu and stir to warm it through (about 2 minutes). Drop the fusilli into the boiling pot of water, cook until al dente, then drain. While the pasta cooks, lower the mushroom mixture to a simmer, and add milk, crème fraîche and spices. Stir well. Add the cooked pasta to the mushrooms. Let the stroganoff cook until sauce thickens (about 5 minutes). Sprinkle with fresh ground pepper, chopped walnuts, and grated Parmesan cheese, and serve immediately.* * As the stroganoff cools, it will form a skin quickly. To prevent this, either serve it in the hot pan; or pre-warm a serving bowl and immediately transfer the the stroganoff to the bowl right before serving. (Don't use a chafing dish, as it will overcook the pasta and break down the sauce texture.) If you'll be taking this dish to a potluck, you may be able to maintain the stroganoff texture by modifying the timing a bit: Make the mushroom and tofu sauce the day before or in the morning, but don't add the milk, crème fraîche, and cheese. Allow the mushroom mixture to cool, then transfer to an airtight container and refrigerate. If you won't have time or means to boil the fusilli at the potluck, you can undercook the fusilli by about 2 minutes in advance, then toss it with olive oil so it doesn't stick, and refrigerate separately from the mushrooms. At the potluck (or right before leaving home), reheat the mushrooms and tofu over medium-low heat, stir in the milk and crème fraîche, toss in the freshly boiled (or rewarmed) fusilli, and simmer until the sauce clings to the pasta (about 5 minutes), then stir in the Parmesan. Recipe contributed: January 2001 This is an earthy, rich dish. I suggest you accompany it with fusilli pasta (or gemelli, cavatappi, or radiatori pasta) to trap the sauce, and a glass of well-aged Rioja. (The amount of mushrooms called for might be considered generous to some. If you don't have access to bountiful bolete or morel foraging spots, experiment by supplementing with other mushrooms, or use more tofu to fill out the dish.) Objective: Main course Total Time: About 30 minutes Yield: 4 servings Suggested Mushrooms: Morel (Morchella sp.) 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 1 onion 1 Tbsp. butter ¼ cup sherry ¾ lb. fresh Porcini mushrooms (or I cup dried) ¼ lb. fresh Morel mushrooms (or 1/4 cup dried) ½ cup crème fraîche ½ cup milk 1 cup diced firm tofu Dash of salt Cayenne pepper to taste Tabasco sauce to taste (optional) Parmesan cheese Chopped up walnuts (optional) Fresh ground pepper Previous Recipe All Recipes Next Recipe

2025 Speaker Schedule Our 2025 Fungus Fair was once again graced by a great lineup of speakers and fascinating talks. We hope to see you next year! If you're interested in learning more about our 2025 speakers, you can view their bios and find more about them online. Include room(s): All Room 1 Room 3 Fair days Friday Saturday Sunday Tips and Techniques for Cooking with Mushrooms Chef Bob Wynn ... ... Friday, January 10, 2025 2:30 PM - 2:30 PM Room 1 Friday Bioluminescent and Fluorescent Fungi Alan Rockefeller ... ... These types of mushrooms are both beautiful and scientifically fascinating. This presentation has hundreds of high quality photos and photography tips for… Show More Friday, January 10, 2025 2:30 PM - 3:30 PM Room 3 Friday An Introduction to Mushroom Identification (Session I) Phil Carpenter ... ... Due to popular demand, Phil will give this talk on Friday, Saturday and Sunday. Friday, January 10, 2025 4:00 PM - 5:00 PM Room 1 Friday The Magic Mushroom Talk Dr. Christopher Hobbs, Ph.D., L.Ac ... ... Psilocybin mushrooms are renowned as spiritual guides and tools for dissolving the ego, helping to overcome trauma, limiting beliefs, and mental blocks… Show More Saturday, January 11, 2025 9:30 AM - 10:30 AM Room 3 Saturday An Introduction to Mushroom Cultivation Vellany Pierce ... ... Saturday, January 11, 2025 10:00 AM - 11:00 AM Room 1 Saturday Fungi of New Zealand The Ecology of a Young Land Christian Schwarz ... ... Aotearoa — the land more commonly known as New Zealand is young in many ways: In recent geologic history, it nearly drowned… Show More Saturday, January 11, 2025 11:15 AM - 12:15 PM Room 3 Saturday A Discussion of Poisonous Mushrooms Henry Young ... ... Saturday, January 11, 2025 11:30 AM - 12:30 PM Room 1 Saturday Top Ten Edible and Poisonous Mushrooms Douglas Smith ... ... Saturday, January 11, 2025 1:00 PM - 2:00 PM Room 1 Saturday Medicinal Mushrooms Science and Traditional Usage Dr. Bill Schoenbart ... ... Medicinal mushrooms have a long history of use in traditional Chinese medicine. They have also been the subject of numerous scientific studies… Show More Saturday, January 11, 2025 1:00 PM - 2:00 PM Room 3 Saturday From Saucepan to Science Foraging Feasting and Phylogeny Shannon Adams ... ... Saturday, January 11, 2025 2:30 PM - 3:30 PM Room 1 Saturday Mushrooms of the Redwood Coast Noah Siegel ... ... From towering redwoods to live oak woodlands, northern California has diverse habitats which host a dazzling array of fungi. From the worlds… Show More Saturday, January 11, 2025 2:45 PM - 3:45 PM Room 3 Saturday An Introduction to Mushroom Identification (Session II) Phil Carpenter ... ... Due to popular demand, Phil will give this talk on Friday, Saturday and Sunday. Saturday, January 11, 2025 4:00 PM - 5:00 PM Room 1 Saturday What You Need to Know About Poisonous Mushrooms Henry Young ... ... We will explore the intersection of poisonous mushrooms and people who accidentally or purposefully eat them. Toxic fungi from the deadly to… Show More Saturday, January 11, 2025 4:30 PM - 5:30 PM Room 3 Saturday Adventures of a Mycohobo Noah Siegel ... ... Ever wonder what mushrooms occur in the jungles of tropical Africa and South America, or the dripping, moss covered Antarctic Beech forests… Show More Sunday, January 12, 2025 9:30 AM - 10:30 AM Room 3 Sunday Decoding the Forest Floor: The Art of Mushroom Recognition Alan Rockefeller ... ... Sunday, January 12, 2025 10:00 AM - 11:00 AM Room 1 Sunday Magic Mushroom Microdosing Dr. Christopher Hobbs, Ph.D., L.Ac ... ... Magic mushroom microdosing is gaining global attention, with growing scientific research and personal testimonials highlighting its benefits for cognitive health, brain plasticity,… Show More Sunday, January 12, 2025 11:15 AM - 12:15 PM Room 3 Sunday Medicinal Mushrooms Traditional Usage and Modern Science Dr. Bill Schoenbart ... ... Sunday, January 12, 2025 11:30 AM - 12:30 AM Room 1 Sunday Common Mushrooms of the San Francisco Bay Area Douglas Smith ... ... Sunday, January 12, 2025 1:00 PM - 2:00 PM Room 1 Sunday Fungal Range Maps How We Build Them and Why They Matter Thea Chesney ... ... Understanding where an organism lives, and why, is an essential part of understanding its life history and ecology, yet we have been… Show More Sunday, January 12, 2025 1:00 PM - 2:00 PM Room 3 Sunday An Introduction to Mushroom Identification (Session III) Phil Carpenter ... ... Due to popular demand, Phil will give this talk on Friday, Saturday and Sunday. Sunday, January 12, 2025 2:30 PM - 3:30 PM Room 1 Sunday A Mushroom Tasting with Wine Pairing Chef Chad Hyatt ... ... Chef Chad Hyatt will demonstrate his cooking techniques and his creations will be paired with exquisite wines provided by vintner Jeff Emery… Show More Sunday, January 12, 2025 2:45 PM - 4:00 PM Room 3 Sunday Mushroom Cultivation Kyle Garrone ... ... Sunday, January 12, 2025 4:00 PM - 5:00 PM Room 1 Sunday Two Years of the California Fungal Diversity Study What Have We Learned Christian Schwarz ... ... Over the past two years, the CA FUNDIS organization has undertaken a remarkable effort to get to know the mushrooms of California… Show More Sunday, January 12, 2025 4:30 PM - 5:30 PM Room 3 Sunday

Spring Long Distance Foray Join our Spring Foray when the snow melts in the Sierra Nevada mountains, and enjoy the vernal appearance of morels, coccoras, woodland agaricus and early boletes. FFSC's first Spring Foray was in 1987, led by Brad Beebe. Brad would scout the Sierras for morels in multiple locations in April and decide a week or so prior where he would lead. It was so well received that it was established as an annual foray. This is a loose gathering for FFSC members. Everyone finds their own camping spot and hunts on their own. The only fixed event is the Saturday night potluck. Everyone meets at a designated location, brings chairs, their dish, drinks, eating gear and firewood. Everyone helps clean up and we are sure to have good food, drinks, laughter as we share our hunt stories around the fire. Members Only Content Login Join FFSC

Hygrocybe miniata gp. Photo by Hugh Smith Hygrocybe Miniata Group Hugh Smith It takes a sharp eye to find this little waxy cap, especially for those of us that are color-challenged! Hygrocybe miniata , or those in that group differing in minute ways, are very colorful little mushrooms that grow in a variety of habitats including rotting wood and moss, as these were. These were fresh since they are still quite red. As they age, they frequently fade to dull orange to yellow, which often leads to mis-identification when found in this state... Camera Canon EOS REBEL T3i Focal L. 50mm Aperture f/32.0 Shutter Sp. 1/2s ISO 100 Flash Off Photo taken on September 14, 2013 Mushroom(s) ... Previous Photo Back to Gallery Next Photo

Chef Maurice Dissels Executive Chef, Birks Restaurant Executive Chef Maurice Dissels’ first childhood memory of his grandmother, in the hope of making him a good Cajun cook, is feeding him a taste of her spicy chili sauce. He remembered crying in his high chair. But he is smiling today as he works on the latest stage of his culinary development as the Executive Chef of Birk’s restaurant. An American Grill located in the heart of the Silicon Valley, Birk’s has been the leading force in South Bay power dining for over 18 years. The area’s movers and shakers know that Birk’s well-executed menu of salads, pastas and sandwiches for lunch, as well as, USDA prime steaks, chops and seasonal fresh fish along with Petaluma poultry for dinner features top-notch ingredients served in a lively atmosphere that resonates the vibrancy of life in the valley. Birk’s has a well stocked bar featuring an impressive array of single-malt scotch, microbrews on tap and excellent wines both by the glass and bottle. Maurice has traveled a long way to reach his current post as the Executive chef of Birk’s. Born in South America, he is a native of British Guyana. He formally studied culinary arts with a strong background in Cajun/Caribbean cuisine and food science. Chef Maurice (Moe) Dissels Upcoming Santa Cruz Fungus Fair Talks Buy Tickets Cooking Demonstration with Wine Pairing Executive Chef Maurice Dissels of Birks Restaurant and Assistant Winemaker, Meredith Miles of Fenestra Winery will conduct a cooking demonstration and wine pairing. Sunday, January 13, 2013 3:00 PM - 4:30 PM Room 3 Past Santa Cruz Fungus Fair Talks Cooking Demonstration with Wine Pairing Executive Chef Maurice Dissels of Birks Restaurant and Assistant Winemaker, Meredith Miles of Fenestra Winery will conduct a cooking demonstration and wine pairing. Santa Cruz Fungus Fair Sunday, January 13, 2013 3:00 PM - 4:30 PM Room 3

News & Stories / An Appeal for Help on FFSC History I'm writing a history for FFSC, and need some input. John Brown • March 1, 2000 Dacrymyces stillatus. © Damon Tighe (CC-BY-NC) (from inaturalist.org, obs. 264976555) Bill McGuire suggested a letter in the Duff. I had to turn that suggestion a bit, to fit my need. His suggestion related to past newsletters. I've already got those. Bill has a set, so does Larry Payne. And Shea Moss is working on a possible loan. What I need is your experiences. Specifically, who or what made FFSC special, and why. I look through the Duffs, and they're really interesting. But Shea Moss wrote a piece on Brad Beebe, and when I see his name in a newsletter, I get enthusiastic. The articles in the Duff can't give me your enthusiasm. And remember, FFSC started in 1984, with our first general meeting on September 19th. People have a way of being there for a while, then falling into the background. Stick it in a letter. Don't forget to sign it, and add your address. If I can't get you to fess up to writing it, I won't use it. There's probably a thousand pages of newsletters, for substance and substantiations. But I may need your review, or clarification. A lot of things aren't said in the newsletters. Really, this is nothing more than my mushroom collecting and ID'ing compulsion turned to history. Thx, JB Oops: John Brown Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

Drying Mushrooms Did you know that mature boletes, craterellus, candy caps, morels, and several other mushrooms can actually taste even better after being dried and then reconstituted? by Deb Member drying freshly picked wild mushrooms while camping. Photo by Katherine Elvin Advantages of drying mushrooms Doesn’t require freezer space. Some mushrooms actually improve with dehydration. For example, drying is good for mature boletes, craterellus, Suillus spp ., candy caps, pine spikes (yes!), winter chanterelles, Russula spp ., Marasmius oreades , and morels. Disadvantages of drying mushrooms Can be detrimental to quality and texture of certain mushrooms. For example, drying is not so good for chanterelles, oysters, lobster mushrooms, and amanitas. Objective: Storage/Prep Total Time: Suggested Mushrooms: Boletus sp. (bolete) Chroogomphus sp. Craterellus calicornucopioides (black trumpet, black chanterelle, horn of plenty) Lactarius rubidus (candy cap) Marasmius oreades (fairy ring mushroom, fairy ring champignon, Scotch bonnet) Morchella sp. ( morel) Suillus sp. Equipment and/or Ingredients Dehydrator Vacuum sealable containers Method Drying Directions Slice cleaned mushrooms approximately ¼” thick. Dry in dehydrator at lower temperature (100°-115°F) until potato chip crisp. Cool before packaging for storage. Alternate drying methods include utilizing screens in the sun or over heating vents inside. (A little candy cap aromatherapy, anyone?) Storing Dried Mushrooms Some people like to store dried mushrooms in glass containers on the shelf. Others prefer storing them in the freezer to discourage bugs that may have survived dehydration. Still others pack in Mason jars and vacuum seal with a Foodsaver attachment, effectively suffocating the little buggers. This way jars can be stored on the shelf but insect activity is minimized or eliminated. Dried mushrooms can also be powdered in a coffee or spice grinder for later use. Many favor separating bolete tubes from flesh, then drying and powdering the tubes. Previous Technique All Techniques Next Technique

News & Stories / Field Reports SC Report, February 2014 I've been out 3 or 4 times in the last 2 weeks in a variety of locations. I've seen an abundance of very small mushrooms (<.5" caps), but few of any species any larger. It almost seems like things started to come up and then paused. Yevgeny Nyden • February 26, 2014 Nettles. Photo by Yevgeny Nyden Members Only Content Login Join FFSC Related Posts Collecting Conditions in Mendocino at ACCF 2014 Field Reports Previous Article All News & Stories Next Article

News & Stories / Fair News 2002 Santa Cruz Fungus Fair was a Rousing Success! We topped our previous total for number of species collected at over 280. We also had our largest attendance ever at more than 3000. Mark Gillespie • February 1, 2002 Ramaria sp. exhibit at a Fungus Fair. Photo by Larry Volpe Another milestone set was the largest number of new members signed up at the fair. As always, a huge acknowledgment of thanks is dueto the entire staff. Lee Yamada has completed his tenth success as Fair Minister. Nathan Wilson lent us his expertise as the lead for our identification crew, and the Santa Cruz Natural History Museum staff insured that the event ran smoothly. There are a tremendous number of people who volunteer their time for everything from set-up to checking the doors. All are due an enormous thank you! One of the most pleasant outcomes from the fair is a large number of new members. Because of this, the general meeting following the fair was dedicated to the basics of identification and was put on by Henry Young and Phil Carpenter. Those in attendance found it very helpful. There will be a beginner's ID class on Feb 6, Wednesday at the Santa Cruz Museum of Natural History from 7-9 pm. This is the perfect place to begin to learn the science of mushroom identification. Henry Young leads the class and makes the process fun and easy to follow. Another great way for beginners to get started and have a great time is to attend the second Albion foray described in this Duff . The food is great and you have an opportunity to sit and ID mushrooms with experienced members. I want to say welcome to all of our new members! Mark Gillespie, CEO Members Only Content Login Join FFSC Related Posts Fungus Fair 2003 Recap Fungus Fair – Well Done! Previous Article All News & Stories Next Article

Chocolate Truffle Torte Shea's truffle tort recipe was published here by popular request, after members tried it at the Continental Mushroom Hunt. by Shea Moss Stock photo of melted chocolate Method Torte Prepare the Batter Using a double boiler*, cream the sugar with the egg yolks, whisking constantly until the moisture thickens, pales in color, and registers 160°F. Remove the bowl from the heat and let the mixture cool to room temperature. Warm the butter to soften and let it cool enough so that it's warm to the touch. Soften the chocolate in your microwave (or in a clean double boiler). Add the cooled butter to the chocolate and stir thoroughly. Add the chocolate mixture to the creamed yolk-sugar mixture, stir to blend gently and thoroughly. In a clean bowl, whip the pasteurized egg whites to form soft peaks. (Pasteurized whites take slightly longer to whip vs. fresh eggs; some people add a pinch of cream of tartar to help with this.) Gently fold about 1/3 of the whipped whites into the warm chocolate mixture, then another 1/3, then the final 1/3. (This can help to keep the filling light and airy.) Bake the Cake Grease the bottom of the cake pan (not the sides). Put half of the batter into the cake pan, patting and pushing gently to make it level. (Put the remainder of the batter into the refrigerator.) Bake at 325° until the center hits 160°F (about 20 minutes). Try not to let the cake crack, or it will be too dry. Remove the cake from the oven when it is finished, and let it cool completely. Remove the Cake The cake will fall in the center, leaving a ridge stuck against the un-greased sides of the pan. Run a thin, flexible knife around this edge. Open the pan and remove the cake and pan bottom with the cake intact. Run a long knife between the cake and the pan bottom to free the cake from the pan. Using a cake lifter (or jumbo spatula), lift the cake onto a serving dish. Mousse Filling Take the rest of the batter out of the refrigerator and spoon it into the cake, filling the fallen center and spreading the top so it's level. Place the filled torte in the refrigerator to harden and settle (about 4 hours). Frosting You will have to work quickly because the cold torte will try to harden the chocolate frosting before you are finished; and the warm chocolate will try to melt the torte. Melt the chocolate until it runs. Melt the butter and stir into the chocolate. Add the powdered sugar and hot water. Use a spoon and a knife to quickly frost the torte, and a bowl of hot water to keep your knife clean as you go. Place in the refrigerator and let the icing harden. Flavoring Options Some of you may wish to experiment with flavoring the torte. Be sure to add the flavoring only to the unbaked half (the mousse filling). I found it is best to flavor the frosting rather than the torte itself. I found Grand Marnier or Armagnac to be good choices. Some people like to add a layer of apricot or raspberry jam between the torte and the frosting. Serve Ideally, this truffle torte should be served cold and hard before slicing. It can be decorated with chocolate leaves, white chocolate flowers, ground mocha and coffee beans, espresso candy, etc. Have fun, and don't forget to lick the bowls. Recipe contributed: April 1985 Objective: Dessert Total Time: Several hours (plus 4+ hours to chill) Yield: 12 medium slices Suggested Mushrooms: Without mushrooms (non applicabilis, sine fungis) 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 Equipment A 4'' high, 9'' round springform pan (or removable-bottom pan) Microwave oven (for melting chocolate) Double boiler** (preferably a glass one) A cake lifter (i.e., a jumbo spatula which looks like an 8"x10" cookie sheet with only one side for holding; or a pizza transfer shovel) Torte 10 ozs sugar 12 ozs French sweet chocolate 5 egg whites** 10 oz sweet, unsalted butter 9 egg yolks** Frosting 10 oz sweet chocolate 2 egg yolks** 1 cup powdered sugar 4 oz sweet, unsalted butter 2 Tbs hot water * If you don't have a dedicated double boiler, you can place a heatproof bowl over a pot of simmering water, without letting the bottom of the bowl touch the water. ** Those concerned about consuming raw eggs can use pasteurized eggs (in the shell) or liquid pasteurized eggs purchased from a store. Remember that your end product will be as good as the quality of your ingredients! Previous Recipe All Recipes Next Recipe

News & Stories / Mycology & Art News Getting Into Inocybe I've recently taken on the study of the genus Inocybe . They’re little mushrooms, often with white gills that eventually go brownish. This began because my inability to identify the many species I find irritates me. John Brown • January 1, 2005 Inocybe sensu latu. © Douglas Smith (from mushroomobserver.org) One of the perks I've gotten from the study is that I'm really finding unidentified species, and I'm good enough at the genus that I have a fair confidence in my work. And let me tell you, a picture is worth a thousand words. I've got word and drawing descriptions of many different species of Inocybe , but Fungi of Switzerland includes color photos. You can match it to macro and microscopic features, but there's nothing quite so rewarding as then being able to look at the photo and know you're close. If you'd like to know a bit more about Inocybe , the name means "fiber head", and the most common variety, sororia , easily fits that picture. More often, the caps are radially fibrillose to squamulose (larger fibrils). Sometimes there's a velipellis, which is like a universal veil, except that it leaves nothing at the base of the stipe, and usually disappears as the mushroom ages. At times the outer layer of the cap abrades away: it excoriates. The spores are some shade of brown to almost black. I didn't look at it this way when I started my study, but my feeling now is that if you really want to know mushrooms, study a genus. It gives focus to your work, and you'll learn a great deal about mycology. Should you gather something that you think may be Inocybe prior to the general meeting or the ID class, please bring it in. I'll want to know its habitat: such as tree(s) found near, was it in open ground away from trees, was it in grass or on wood? And where did you find it, such as: north Santa Cruz County, on a hillside; or under tanoak near madrone. Thanks, - John Brown, Science Minister Members Only Content Login Join FFSC Related Posts Why Study a Genus? D.I.Y. Mycoblitz Previous Article All News & Stories Next Article