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Santa Cruz is blessed with some of the finest foray habitat on the West Coast. Fungal enthusiasts, whether taxonomist, dye artisan or edible collector, can choose from hundreds of species available in the area. With this bounty so close at hand and popular, many intrepid FFSC members heed the call of far-away places as they venture away from the Central Coast. FFSC members adventure up and down the West Coast and to points farther afield as they participate in FFSC’s long-distance forays, private ad-hoc forays, and organized events with other mycological groups. FFSC's long-distance forays are usually 2- to 4-day group trips, and we stay at campgrounds or rustic cabins. We allocate at least one day for organized activities, such as a group meeting before we all go out to hunt, a delightful potluck dinner and mushroom ID assistance. Other activities vary per location and season. Before joining any foray, we ask that you review the Collection Ethics and Etiquette page and familiarize yourself with our Must-Know to Participate in Long-Distance Forays guidelines. Costs For most long-distance forays, the fee (if any) covers your accommodations. We may add a small surcharge to help the club defray our annual operational costs (insurance, etc.). Meals are bring-your-own and potluck, unless otherwise specified. These forays are organized and led by our club ministers, who are volunteers. You must be an FFSC member to sign up for and participate in our long-distance forays. (We also offer one-day local forays in the Santa Cruz area, for both members and non-members.) Popular Long Distance Forays Our long-distance foray calendar is subject to change each year depending on environmental factors (weather, fires, and what’s coming up) and the availability of group accommodations. Here are some of the forays we arrange most years. Subscribe to the FFSC Calendar or join our Contact FFSC to find out when registration opens for each trip. Albion Long Distance Forays Our Albion forays are weekend-long trips to the Mendocino area, where chanterelles, black trumpets, and more can be found. Event Overview 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. Event Overview Alaska Long Distance Foray Our Alaska Long Distance Foray is a joint event between the Fungus Federation of Santa Cruz and Bill White's Alaska Sports Lodge on the banks of the Kenai River in Sterling Alaska. Event Overview 76 days to the event Albion I Long-Distance Foray, December 2026 Dec 04, 2026, 3:00 PM – Dec 06, 2026, 11:00 AM Albion Field Station, 34000 Albion St, Albion, CA 95410, USA Save the date for our December foray in Mendocino! Enjoy fruiting fungi, pleasant people, feast on fabulous foods, and refreshing rains. Buy Tickets Scheduled Long-Distance Forays Past Long-Distance Forays August 29, 2026 at 3:00 PM – September 6, 2026 at 11:00 AM Alaska Long-Distance Foray, September 2026 January 23, 2026 at 3:00 PM – January 25, 2026 at 11:00 AM Albion II Long-Distance Foray, January 2026 December 12, 2025 at 3:00 PM – December 14, 2025 at 11:00 AM Albion I Long-Distance Foray, December 2025 August 16, 2025 at 3:00 PM – August 23, 2025 at 11:00 AM 2025 Alaska Foray February 28, 2025 at 3:00 PM – March 3, 2025 at 11:00 AM 2025 Albion III Special Event - February January 17, 2025 at 3:00 PM – January 20, 2025 at 11:00 AM 2025 Albion II Foray, January | Guest Speaker: Chad Hyatt Load More Alaska Foray participants Long-Distance Forays Long-distance forays are overnight (or longer) trips farther afield. They carry the allure of new fungal finds, amazing culinary pleasures, and collaborative education adventure.

Puff of Smoke (Caloscypha fulgens). Lassen National Park. Photo by Hugh Smith Puff of Smoke Hugh Smith Caloscypha fulgens disperses its spores using synchronous spore ejection (a single rapid burst). Camera (Not provided) Focal L. Aperture Shutter Sp. ISO Flash Photo taken on June 4, 2016 Mushroom(s) ... Previous Photo Back to Gallery Next Photo

Double Your Lipitor Polenta Dennis Nolan brought this dish to the Wine & Mushroom Fest and it was outstanding! I tested the recipe, and it's the definition of comfort food. by Dennis Nolan Boletus edulis. © forage_cali (CC-BY-NC) (from inaturalist.org, obs. 325193092) Method Prepare the Polenta In a heavy saucepan, combine the cream, 2 cups stock, 1 tsp. salt, and nutmeg. Bring to a boil over medium heat. Add the polenta gradually, whisking constantly until the mixture thickens (about 2 minutes). Adjust the heat to a bare simmer, and use a wooden spoon to stir often until the polenta is thick, smooth and creamy, and it begins to release from the sides of the pan (about 15 minutes). Add the Parmesan cheese and stir until thoroughly combined. While preparing the topping, keep the polenta warm over low heat, stirring occasionally. (Warm the additional ¼ cup of stock and add as needed, to keep the polenta from getting dry.) Caramelize the Mushrooms Slice mushrooms ¼" to ½" thick. Leave smaller ones whole (or cut lengthwise). In a large skillet, heat the olive oil over high heat until oil shimmers and starts to smoke. Lay mushrooms flat in a single layer. If they don't all fit, divide into batches and repeat separately for each batch : Without stirring , let the mushrooms sizzle until they have caramelized to a deep brown on the bottom (about 2 minutes). Then, turn them over (one time only), and season to taste with salt and pepper. Continue to sear mushrooms over high heat without stirring for about 5 minutes. Remove first batch to a plate, add a little oil to the pan and repeat for next batch. After all batches are seared, combine back into the pan. Add the butter and stir in until it begins to melt and foam. Add the garlic and thyme and cook for about 30 seconds, stirring regularly. Add the lemon juice and continue stirring until the liquid evaporates. Stir in the wine, and simmer until the the sauce reduces and the mushrooms are coated with the glaze (about 3 minutes). Add the parsley, stir, and remove the pan from heat. Assemble and Serve Brush oil into the bottom and sides of the serving platter or baking dish. Pour the polenta into the serving platter. Top with the caramelized mushrooms, and serve immediately. Recipe contributed: April 2008 Really, if you only have a few bites, it's not so extreme. Better to have a little bit of something really wonderful than a lot of mediocre food, right? Dennis was inspired by a recipe from the cookbook At Home with Michael Chiarello: Easy Entertaining , by celebrity chef Michael Chiarello of Tra Vigne in St. Helena. In the cookbook, the chef uses a pastry bag with a ½ tip to pipe about 1 Tbsp. of yellow polenta onto each of about 50(!) spoons, and then places about ½ tsp. of the mushroom mixture on top of each polenta serving. Each spoonful gets only a little bit of mushrooms, so they need to pack a punch, which is why it's important to be patient and caramelize the mushrooms well, without over-stirring. In Dennis' version, he serves white polenta in a single flat pan, and tops it with a layer of the caramelized mushrooms. Feel free to experiment, perhaps using ramekins for each guest. Objective: Side or first course Total Time: 30 to 40 minutes Yield: 4 to 6 servings Suggested Mushrooms: Chanterelle (Cantharellus californicus, Cantharellus formosus, Cantharellus subalbidus) Maitake (Grifola frondosa) Porcini (Boletus edulis, Boletus regineus, Boletus rex-veris) 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 White Polenta 3 cups heavy cream 2 cups chicken stock, plus ¼ cup available Coarse, unrefined sea salt ½ tsp. nutmeg (freshly grated is best) 1 cup white polenta (or medium/coarse ground cornmeal) 1 cup freshly grated Parmesan cheese Mushroom Topping 3 tbsp. extra-virgin olive oil ½ lb. mushrooms (e.g., porcini, chanterelle, and/or maitake*) Coarse, unrefined sea salt Freshly ground black pepper 1 tbsp. unsalted butter 1 tbsp. minced garlic ½ tsp. finely chopped fresh thyme 1 tbsp. fresh lemon juice ½ cup dry white wine 1 tbsp. finely chopped fresh Italian (flat-leaf) parsley A 9"x13" baking dish or a large, shallow round serving platter (roughly 10" to 12" diameter with a slight lip) * Supplement with cremini as needed to make up the ½ lb. Previous Recipe All Recipes Next Recipe

Monthly speaker showing features of a mushroom Monthly Speakers Monthly talks from mycologists and enthusiasts that inspire and educate. Peruse mushrooms that people bring in, and enjoy refreshments. FREE and open to the public. Join us each month for an engaging evening of tasty treats, camaraderie, interesting fungal finds, and a fascinating talk! When & Where We meet on the third Tuesday of the month from September through May* at the Santa Cruz Live Oak Grange. Our Minister of Programs, Peter Mu, curates a lineup of fascinating speakers each month. Check out the schedule below, and watch videos of past talks at the bottom of this page. Visitors from the general public are welcome to join us at the social and for the talks, and to bring in any mushrooms that you've found! This is a great way to meet us and to find out why it's fun to join our club! Be sure to arrive early to enjoy tasty refreshments, courtesy of our Minister of Culinary Events, Chef Bob Wynn and the Culinary Committee. In between the social hour and the talk, we usually hold a brief meeting to share announcements and occasionally to vote on administrative topics. * Very few mushrooms fruit during the summer in the Santa Cruz area, so our club takes a break during the "off-season". In December, we gather for a holiday potluck in lieu of the monthly speaker and social. Event Price The talk and social are FREE for members and the general public, and no registration or club membership is required. Dinner with the Speaker Before the monthly gathering, attendees are welcome to join us for a casual dinner with the month's featured speaker at a local restaurant. These are "dutch treat" style get-togethers (i.e., order your own food and pay for your own meal). RSVP to any "Dinner with Speaker" you'd like to join, so we can reserve a seat for you. Meet Your Hosts Scheduled Monthly Speakers October 20, 2026, 6:00 – 9:00 PM October 2026 Speaker | Maya Elson : Megafires, Floods and Fungi With the rise of catastrophic megafires and flooding, we look to fungi and other microbes as nature’s mediators between fire and water. Join FFSC in a discussion with Maya about how to organize and integrate inoculants into land tending practices, as well as how to contribute to community science. November 17, 2026, 6:00 – 9:00 PM November 2026 Speaker | Save the Date : Details TBD Check back at the beginning of the season to learn about our November monthly speaker. January 19, 2027, 8:00 – 11:00 PM January 2027 Speaker | Save the Date : Details TBD Check back at the beginning of the season to learn about our November monthly speaker. February 16, 2027, 7:00 – 10:00 PM February 2027 Speaker | Bill Schoenbart : Deep dive on Medicinal Mushrooms Check back at the beginning of the season to learn about our November monthly speaker. Past Monthly Speakers September 15, 2026, 6:00 – 9:00 PM September 2026 Speaker | Liv Fragiacomo : Organic Strawberries - Bio Alternatives to Plastic May 19, 2026, 6:00 – 9:00 PM May 2026 Speaker | Dean Lyons : A Natural History of Gondwanaland Fungi April 21, 2026, 6:00 – 9:00 PM April 2026 Speaker | Alissa Allen: Color, Craft & Connection: Mushroom Dyeing as a Practice of Presence & Renewal March 18, 2026, 6:00 – 8:00 PM Bonus March 2026 Speaker and Cooking Demo | Olga Tzogas: Mushrooms and Culture of Greece March 17, 2026, 6:00 – 9:00 PM March 2026 Speaker | Damon Tighe : Bioluminescence and UV fluorescence in CA February 17, 2026, 6:00 – 9:00 PM February 2026 Speaker | Harvey Feng : Mushrooms of Chongqing, China Load More Play Video Play Video 53:27 May 2026 General Meeting - with Dean Lyons New Zealand and South America were once part of the ancient supercontinent Gondwana. As these continents drifted apart, they developed their own ecologies, endemics and unique fungal species. This presentation explores the similarities, differences and beauty of these far southern forests. We explore biodiversity, ecology and evolution through imagery and natural history. About the Speaker: Dean Lyons is a naturalist, botanist, and mycologist from California who is passionate about ecology, biodiversity, and community science. He splits his time between botany fieldwork and mushroom collecting for the Fungal Diversity Survey (FUNDIS), with the majority of his work focused on the Sierra Nevada mountains. He is also a photographer and sees these art forms as powerful tools for science communication and education. He had been on fungal expeditions to New Zealand and South America and throughout the United States. Play Video Play Video 55:35 April 2026 General Meeting-Allisa Allen Color, Craft & Connection: Mushroom Dyeing as a Practice of Presence & Renewal When life feels like too much, the forest offers something quietly grounding. Join Alissa Allen to explore mushroom and lichen dyeing as a practice of presence, color, and connection. Play Video Play Video 18:46 April 2025 General Meeting- Reagan Peschke: Pt 2 "Novel Discoveries in Santa Cruz County" Fungal Curation and Novel Discoveries in Santa Cruz County Watch part 2 of Reagan's Talk It will showcase several of Reagan’s observations from the past year that had never been recorded in Santa Cruz country. Reagan Peschke is a naturalist and undergraduate at UCSC studying creative writing. Before moving to Santa Cruz, Reagan had almost no exposure to the world of fungi. But during her first winter on campus in 2023, she couldn’t resist taking photos of the colorful waxy caps on the paths between her classes. What started as an interest in photography blossomed into a deep, all-consuming passion for studying, documenting and collecting fungi. Over the past year and a half, Reagan has made nearly 5,000 observations of fungi. She started her own fungarium with more than 600 vouchered samples from across the United States. Reagan leads an internship at the UCSC Kenneth S. Norris Center where she oversees the management of thousands of fungal specimens and she teaches students how to curate fungi. She was also a teaching assistant for the Natural History of Fungi at UCSC led by Christian Schwarz. When she’s not in the field collecting fungi or giving guest lectures, she’s helping people identify mushrooms on platforms like iNaturalist. Reagan hopes to explore the intersection between her passions for writing and fungi by becoming a scientific communicator and publishing field guides. Play Video Play Video 01:18:26 March 2025 General Meeting - Brian Perry “Working with Microscope to Observe and ID Fungi" Working with Microscope to Observe and ID Fungi Working with a microscope to observe and identify fungi is both an art and a science, requiring patience, precision, and a keen eye for detail. By preparing fresh or dried specimens, mounting them on slides with appropriate stains or reagents, and carefully adjusting magnification and lighting, one can reveal the intricate structures that define fungal species—such as spores, hyphae, cystidia, and basidia. Understanding these microscopic features is crucial for accurate identification, often differentiating species that appear nearly identical to the naked eye. With experience, the process becomes a rewarding exploration, unveiling the hidden beauty and complexity of the fungal world. Dr. Brian A. Perry is a Professor of Biology at California State University East Bay, and Director of the HAY Fungarium. He received his Master's Degree from San Francisco State University under the guidance of Dr. Dennis E. Desjardin, and his Ph.D. from Harvard University where he studied with Dr. Donald H. Pfister. Brian has been studying fungi since 1995, and has published over 45 papers in scientific journals. In addition to studying the evolution of fungal bioluminescence, he also conducts research on mushrooms and other fungi of Vanuatu, the assembly and biogeography of island fungal communities, endophytic fungi, and the systematics of Mycena and allied genera. Brian teaches several mycology courses at Cal State East Bay and the Sierra Nevada Field Campus. Video Gallery of Past Monthly Speakers

News & Stories / Writings Are You a Real Mushroomer? Following is a guide to determine whether you are really on the path for advancement in the elite society of "Real Mushroomers"—or just a wannabe. Ron Meyers & Bob Roseberry (KVMS) • February 1, 2001 Chlorophyllum olivieri trio. © dindelion (CC-BY-NC) (inaturalist.org, obs. 330540614) Members Only Content Login Join FFSC Related Posts My Mushroom Obsession: The First Thirty Days of a New Life Writings Previous Article All News & Stories Next Article

Past FFSC Events Revisit what we've been doing for the past few years. (Looking for even older events? Check out our FFSC Events Archive .) Clathrus ruber. Photo by Anne Elvin Related Info Upcoming Events Events Archive News & Stories Field Reports September 15, 2026, 6:00 – 9:00 PM September 2026 Speaker | Liv Fragiacomo : Organic Strawberries - Bio Alternatives to Plastic August 29, 2026, 3:00 PM – September 6, 2026, 11:00 AM Alaska Long-Distance Foray, September 2026 May 19, 2026, 6:00 – 9:00 PM May 2026 Speaker | Dean Lyons : A Natural History of Gondwanaland Fungi May 19, 2026, 5:00 – 6:00 PM Dinner with Speaker | Dean Lyons May 16, 2026, 11:30 AM – 3:30 PM 2026 Beer and Mushrooms Picnic May 1, 2026, 5:30 – 8:30 PM Fermentation Workshop, May 2026 April 21, 2026, 6:00 – 9:00 PM April 2026 Speaker | Alissa Allen: Color, Craft & Connection: Mushroom Dyeing as a Practice of Presence & Renewal April 21, 2026, 5:00 – 6:00 PM Dinner with Speaker | Alissa Allen: Lillian's Italian Kitchen April 14, 2026, 6:00 – 9:00 PM April 2026 Ministers Meeting and potluck April 11, 2026, 5:30 – 8:30 PM 2026 Wine and Mushroom Fest March 18, 2026, 6:00 – 8:00 PM Bonus March 2026 Speaker and Cooking Demo | Olga Tzogas: Mushrooms and Culture of Greece March 17, 2026, 6:00 – 9:00 PM March 2026 Speaker | Damon Tighe : Bioluminescence and UV fluorescence in CA Load More

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? Mycology & Art News D.I.Y. Mycoblitz Mycology & Art News Previous Article All News & Stories Next Article

Craterellus Spread This spread is a great hors d'ouvre, and quick to make. by Marje Young Craterellus calicornucopioides. © Kris Fleming (CC-BY-NC) (from inaturalist.org, obs. 332810058) Method Chop and sauté black trumpets in butter. Mix with softened cream cheese, onion, garlic and thyme. Refrigerate. Serve with crackers. Recipe contributed: October 1996 Objective: Appetizer Total Time: 15-30 mins Yield: Varies 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 8 oz. pkg. cream cheese 1 cup black trumpets 1 clove garlic. pressed 1 Tbsp. butter 1 Tbsp. onion, finely minced 1/4 tsp. thyme Previous Recipe All Recipes Next Recipe

News & Stories / Fair News Fungus Fair 2003 Recap The Fungus Fair for 2003 is now a pleasant memory; I hope everyone had the opportunity to attend. We had 2700 attendees over the two days and close to 300 attending the Friday evening reception. 251 species were recorded. Phil Carpenter • February 1, 2003 2003 Fungus Fair ID table As chairman of the FFSC planning committee, I would like to acknowledge those responsible for the different aspects of the event and to thank all of those people who put in so many hours of effort to produce a successful fair. The planning committee for the fair includes personnel from the Santa Cruz City Museum of Natural History (it is actually their event!) and the following other FFSC members: Marje and Henry Young, Mark Gillespie, John Brown and Dan Farber. Specific contributions were provided by the following people: Exhibit layout and design, and setup - Marje Young, Debbie Johnson, Horst Kuhlman Labels - Marje Young Vendors - Debbie Johnson FFSC Stores – Monise Brown Reception decor – Vernetta McGuire Collecting forays - Ken Sommers and John Brown Duff collection for displays - John Brown Art exhibit - Marilyn Fenn Kids room - Ken Sommers Mushroom identification - Henry Young, Dan Farber, Mark Gillespie, John Brown, J.R. Blair, Mike Wood (MSSF), Bill Maxfield, Nathan Wilson and Phil Carpenter. Speakers - by committee, contacts by Phil Carpenter Jennifer Switzer, Deb Munoz, Patria Brown and Vernetta McGuire after setting up for the 2003 Fungus Fair Reception Contributors include all of the many volunteers who helped throughout the setup and weekend, in addition to those named above. We wish we could thank everyone individually. Rest assured, we couldn’t do it without you! If you have any specific input to the fair committee on how to improve the fair, we would welcome your contribution. Opinion polls were collected during the fair and will be assessed for feedback, both positive and negative. We will be meeting again soon to have a debriefing of this year’s fair so that we can start right away on next year’s. Sofia Clemens decided that she would attend the 2003 Fungus Fair dressed as a mushroom Again, many thanks to everyone who contributed to the success of our fungus fair. It was a pleasure working with you and I look forward to continuing next year. Phil Carpenter, Fair Coordinator Members Only Content Login Join FFSC Related Posts 2005 Fungus Fair Wrap Up Fair News A Short History of the Fungus Fair Fair News Previous Article All News & Stories Next Article

News & Stories / Writings Editoricus Blatheronsus: On Risk and Release Forms The return of fall means many things to many people. To me it means the reappearance of many wonderful things that make my life worth living. Larry Payne • September 1, 2000 Chlorophyllum molybdites. © elliottchariton (CC-BY-NC) (inaturalist.org, obs. 393024338) Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

News & Stories / Faces of FFSC – Kerry White The Fungus Federation isn’t a ginormous organization; it comprises about 200 households. It is large enough that it’s hard to know everyone. That’s too bad, because we have a really interesting membership. With that in mind, we hope to not only put names to faces, but to bring out a bit about the person and what we all have in common. Deb • September 1, 2008 Kerry White Say hello to September’s Fungiphile of the Month, Kerry White. Kerry is a fine example of the diversity of the Fungus Fed membership. Photo by Kerry White I anticipated hearing about favorite choice edibles or maybe an area of special taxonomic interest. Instead, I found that Kerry works with fungi to enhance soil health and to promote sustainable agriculture. And the image to the left shows one of his fun-gis! Member since : 2008 Born in : New Zealand Lives in : Gonzales What was your first wild mushroom experience? It was illegal — but not the way you’re thinking! I collected meadow mushrooms on private property on the North Island of New Zealand. Taxonomy or Gastronomy? Neither — fungal remediation. Do you have mushroom dreams? No, but non-fruiting fungi are a big part of my life. I see images of them on the wall first thing in the morning and last thing before I go to sleep. Your honest feelings about Portabellas? I don’t care for them, because they collect toxins. And I’m off button mushrooms since working in Las Vegas on golf courses. Favorite quote: "The world will not evolve past its current state of crisis by using the same thinking that created the situation”—Albert Einstein Members Only Content Login Join FFSC Related Posts Faces of FFSC – Phil Carpenter Faces of FFSC – Adam Ryszka Previous Article All News & Stories Next Article

News & Stories / Stewardship Phyllis Cole: New NAMA President I'm pleased to report that the FFSCs own Phyllis Cole was elected President of the North American Mycological Association at the just completed foray in Beaumont, Texas. Congratulations, Phyllis! Deb • May 1, 2000 Favolus brasiliensis (honeycomb fungus, TX). © Betsy Brown (CC-BY-NC) (inaturalist.org, obs. 297321352) Larry Stickney informs us that the foray yielded about 250 named species, many for the first time in that area. Southern hospitality lived up to it's reputation and a good time was had by all. The foray has also yielded a capable and energetic President for the group. Phyllis will no doubt carry the FFSC's tradition of keeping the "fun" in fungus to a national level. Cheers! Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article