News & Stories / NAMA Foray Kudos The North American Mycolocigal Association foray held in Scotts Valley in December was a resounding success. Wendy Wells • January 1, 2013 Photo by Hugh Smith The Mission Springs facility worked out wonderfully. The event was sponsored by NAMA under the aegis of ace Santa Cruz organizers Noah Seigel and Christian Schwarz. Their abundant energy, organizational skills and good cheer made for an educational and memorable foray. Thanks also to lead foray mycologist Else Vellinga and the many organizers and presenters who helped make it all possible! The recent rains produced bountiful collections that kept the ID and vouchering process busy all weekend. Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

News & Stories / Writings Mystical Glow in the Dark Dark Woods Don’t you just love tales of the elusive, finally experienced? The green flash of sunset over water, the evanescent glow of the Jack o’ Lantern mushroom... Debbie Viess relates a really magical story. Debbie Viess • February 1, 2013 Omphalotus olivascens. Photo by Debbie Viess I had been cooped up in my house for too many days, so I dashed over to my fave park in Oakland, Huckleberry Preserve, to do a brisk, late afternoon walk and glory in the damp. For once I decided to lighten my load, so no camera, no binocs, just a bit of water and some well-appreciated layers of warm clothing. Original Headline from February 2013 Duff As I broke off a piece of likely-looking crust fungi from a rotten log at the park entrance (since taking Tom Bruns’ crust class at NAMA, I have fallen hard for this surprisingly interesting group of fungi), a woman came up along the trail and said to me: “You’re a Mycologist!” Busted. She then said that she had taken a class with me somewhere. So much for anonymity. I told her that crusts didn’t look like much in hand but got pretty spectacular under the scope. She just had to take my word for it, though. But after her, no one. Nothing like rain and mud to clear out the tourists. I pretty much had the place to myself, which is just the way I like it. Well, just me and the plants and birds and fungi, one big happy family. The red under-brim of my rain hat is really pissing off the Ruby Crowned Kinglets, though, since they consider it to be a color signaling aggressive faux pas. ..not much I can do about that, just be grateful that they may be feisty, but they are also very, very small. I made my apologies to them as I walked by. Can’t please everyone. The woods were gorgeous and fungi filled: mycenas, candy caps forming a conga line on a vertical mossy bank right along the trail (too small to pick and so pretty to see), a mystery Hygrophorus, Camarophyllus russocoriaceus , with its refreshing odor of cedar, Hygrocybe punicea , that big red waxy, ridiculously small white mycenas dusted into tree bark moss, a tiny Xerocomus sp., Stereum and Turkey tails, bright and refreshed by the rain, and at days end and as I came upon the last twists of the trail Oh! My! God! A huge fruiting of Omphalotus olivascens . It spilled along the back side of a big eucalyptus stump, and sprawled down into the canyon, following the buried root system. Best sighting ever, and no camera!!! Aaaaaaaaaaaaaaaa. While I mentally plotted to return to take a photo (and it would not be easy since there was no good vantage point, it just dropped straight down off the trail) I realized just what kind of mushroom I had there...a bioluminescent one, and darkness just a shot away. Why not just seize the moment and observe the bioluminescence directly in nature? Of course, I had no flashlight, but I know the trail well, having walked it oh, maybe a thousand times, and it was pretty close to the entrance and my eyes would be adjusted to the dark...so I decided to wait it out and see what I could see. It was 4:30. I figured that it would start getting dark after 5, so what the hey. I plunked myself down atop the stump and settled in for the wait. A female Great Horned Owl woke up and started her contact calls, calling for her mate. She sounded so lonely and there was no answering hoot, so I finally gave a hoot myself. As dusk fell, she flew beneath me into a opening, and rose to a hidden perch. Then she flew a bit closer. I sat still and quiet, startling another bird coming in to roost, and a couple of late afternoon hikers, too. At five pm, the owl’s mate started calling back. But still there was a bit of light in the sky, too much for my eyes to perceive any possible spectral glow. Once the sun dipped, the temps did too, and I was very grateful for every bit of clothing that I had brought along.And still I waited. By now it was too dark to make out much detail. I knew that the ground behind the stump dropped sharply, and my viewing vantage from above was not great, so I inched along the side of the stump at a crouch, and grabbed onto a thick huckleberry branch on my right, to stabilize myself in case I slipped, and waited some more. I started to notice a glow on the wood of the stump just inches from my face, in the cracks of the bark. Darned if the Omphalotus mycelia wasn’t glowing, too! As the darkness grew thicker I started to see light along the edges of the Omphalotus caps, borne in thick, cascading fungal scallops below me. The wind was blowing away from the trail and on and down into the canyon and I stated to see puffs of phosphorescence...could the spores be bioluminescent, too? Oh man, this is SO cool! In the back of my head was the thought that my husband David was probably getting worried at home...I had claimed to be returning for dinner, heck I claimed to be making dinner, but this was an opportunity to be seized, and I had no way to contact him. I couldn’t even keep checking my watch since it glowed and ruined my night vision. Screw it, I was in for a pound.Finally, after watching the caps glow and feeling guilty over David and starting to worry just a bit about how the heck I was gonna find my way out, I started to leave...but was drawn back one more time. This time, I laid on top of the stump and looked down... The edges of the caps gently pulsed with eerie green bioluminescence. In fact, there was a spill of spectral light from the stump right below my face and flowing down into the canyon. Wow. I had to drag myself away. Heading back for that last quarter mile, I did my best Helen Keller imitation, using my hands (brushing sword ferns that lined the path) and feet to help find the path. I knew where I was supposed to be, and I could still see a bit of light at the very top of the trail above me, but I sure couldn’t see very much at my feet! Luckily my instincts took over, and I slowly but surely came up the trail. At one point I almost panicked when I thought that I had lost the trail, but I stayed calm and persevered. Whew. Back safe to the car at 6:30, I called David first thing, and yes, he was relieved to hear from me and about to come out looking for me. If indeed I had gotten off trail I would have been grateful to have seen his flashlight, but all was well. Better than merely well, it was magical. For the price of a little bodily warmth and a bit more time than anticipated, I observed an awesome natural phenomenon. Just me and the spooks. Cool beans. Debbie Viess. Photo by David Rust Debbie Viess, AKA Amanitarita, in modest Muscaria regalia. Upper ‘shroom from Wine & Mushroom party last year. Can you find another bit of muscaria kitsch NOT touching her body? Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

News & Stories / Field Reports Mushrooms of Russia and Finland Thanks to the Deweys for sharing details of their recent trip! Tony Dewey • December 1, 2012 Matryoshka Doll on a Mushroom. Photo by the Deweys Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

FFSC News & Stories Field reports, member stories, and mushroom-related news, from newest to oldest. (Visit FFSC Events for upcoming club activities.) Cookeina tricholoma (Mont.) Kuntze (2014, Yukatan). Photo by Yev Nyden More Finds Featured Fungi Mushroom Photos Recipes Events of 13 pages Go Go Go Go Go More Finds Featured Fungi Mushroom Photos Events Recipes Stewardship FFSC News March 10, 2026 FFSC Bylaws 2026 Revision We are revising our club bylaws. FFSC members are encouraged to review the changes before the April 2026 members meeting. Category Writings FFSC News May 20, 2026 FFSC 2026 Ministers Elections-Results Welcome our new slate of FFSC ministers elected at May 19, 2026 general meeting. Category Fair News FFSC News January 20, 2026 2026 Santa Cruz Fungus Fair: Our Mission in Action The Fungus Federation of Santa Cruz exists to expand the understanding and appreciation of mycology through education; and to assist the public, institutions, and partner organizations in advancing that goal--and keeping the FUN in fungi. The 2026 Santa Cruz Fungus Fair brought all of these groups together to make high-quality mycological education accessible to thousands of people, while producing real scientific output and supporting local arts, culture and economic development. Category Writings FFSC News November 10, 2025 How I Spent My Summer Vacation I officially retired in Oct 2024 and after the end of our club season this year, I suddenly had more time to go foraging. Category Field Reports FFSC News November 1, 2025 Field Report - Nov 2025 Local Foray After scant fall rains, about 30 inquisitive fungiphiles met on a Saturday morning to see what might be popping up in our local fields and forests. Category Mycology & Art News FFSC News July 20, 2025 Santa Cruz Fungus Fair Logo Design Contest 2026 Calling all artists! Submit your entries for the 2026 Santa Cruz Fungus Fair logo design contest! The deadline is 10pm on August 18, 2026. The winning logo will be used on the official Fair T-Shirts, posters and other materials. The Grand Prize is $500 plus other perks! Category of 13 pages Go Go Go Go Go Filter by Category Fair News Field Reports Mycology & Art News Stewardship Writings Reset

Learn about mushrooms, both deadly and delicious, at the 2026 Santa Cruz Fungus Fair, brought to you by the Fungus Federation of Santa Cruz and the Santa Cruz Museum of Natural History. View hundreds of regional species, have your mushroom finds identified, and explore the secrets of the fungal kingdom. Mushrooms fascinate us! They're ubiquitous and mysterious, delicious and sometimes deadly. They're among the oldest living things on earth. Excited to learn more? You might be a fungiphile! Learn About Fungi Explore the world of fungi! Join us as we hunt mushrooms for scientific interest and for the table. Learn to create art with fungi. Spend time outdoors and share your fungi finds with friends! Upcoming Events Keep the "fun" in fungus! Our mission is to foster and expand the understanding and appreciation of mycology among our members and the general public. And to always keep the “fun” in fungus! Why Join FFSC Previous Next Fungus Federation of Santa Cruz "An eating and drinking club with a mushroom problem" -- Henry Young January 9-11, 2026 Santa Cruz, CA Thanks for visiting! Fungus Fair Fungus Fair Fungus Fair Fungus Fair The 2026 Santa Cruz Upcoming FFSC Events August 29, 2026 at 3:00 PM – September 6, 2026 at 11:00 AM Alaska Long-Distance Foray, September 2026 Save the date for our fantastic journey in Alaska! Explore the Alaskan Kenai peninsula and be amazed by the wildlife, fjords, glaciers and of course mushrooms. September 15, 2026, 6:00 – 9:00 PM September Speaker | Liv Fragiacomo : Organic Strawberries - Bio Alternatives to Plastic Join us for our first monthly speaker of the 2026-2027 season! October 20, 2026, 6:00 – 9:00 PM October Speaker | Save the Date : Details TBD Check back at the beginning of the season to learn about our October monthly speaker. Explore All Events Recent News & Stories More Articles Dan Tischler March 10, 2026 at 7:00:00 AM FFSC Bylaws 2026 Revision We are revising our club bylaws. FFSC members are encouraged to review the changes before the April 2026 members meeting. Pinned to top Dan Tischler May 20, 2026 at 7:11:16 PM FFSC 2026 Ministers Elections-Results Welcome our new slate of FFSC ministers elected at May 19, 2026 general meeting. Pinned to top Peter Mu January 20, 2026 at 8:00:00 AM 2026 Santa Cruz Fungus Fair: Our Mission in Action The Fungus Federation of Santa Cruz exists to expand the understanding and appreciation of mycology through education; and to assist the public, institutions, and partner organizations in advancing that goal--and keeping the FUN in fungi. The 2026 Santa Cruz Fungus Fair brought all of these groups together to make high-quality mycological education accessible to thousands of people, while producing real scientific output and supporting local arts, culture and economic development. Pinned to top Join Our Indoor and Outdoor Activities We get together from September through May to learn and share knowledge about mushrooms, while having fun! 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. Monthly Speakers From tailgate tastings and potlucks to chef dinners, our foodie fun events are scattered throughout the year. Potlucks & Chef Dinners Join local forays in the Santa Cruz and Monterey Bay areas. Learn while exploring our local woods and fields with like-minded people. Local 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. Long-Distance Forays Gain more knowledge and hands-on experience with mushroom ID and mycology. (Some classes are for FFSC members only.) ID Classes & Workshops Explore hundreds of wild species, both deadly and delicious. Create mushroom crafts--fun for all ages! Visit vendors and sample delicious mushroomy treats. Santa Cruz Fungus Fair Join our club for only $25 per household! Why Join FFSC? Online Resources The safest way to learn about mushrooms is to hunt and identify mushrooms with knowledgable people in person. In addition, here are some field guildes, recipes, and other resources that can help you build your knowlede. Stay safe, and have fun learning! Featured Fungi Get background intel on mushrooms you may encounter in your wanderings. Myco Art Mushroom photography, and making art with or inspired by mushrooms. Field Reports Foray stories and species we found. (Available to FFSC members only.) Mushroom Recipes Recipes with mushrooms, and complementary dishes. Try them at home or for an FFSC potluck! Culinary Techniques Bring out the flavors of your edible finds by cleaning and storing them properly Online Learning Advice and self-challenges to build your skills. Scholarships Scholarship opportunities for students, non-profits, and FFSC members studying fungi. What We're Reading Browse our selection of books and articles on mycology. Follow @scfungusfed on Instagram Load more

News & Stories / Relishing Medicinal Mushrooms Part I Part 1 of 2: We will visit the history and use of medicinal mushrooms, and attempt to answer why, at this time in our history, we are suddenly inundated with a massive wealth of new knowledge on the subject. Chef Zachary Mazi • March 2, 2013 Trametes versicolor (turkey tail). Photo by Larry Volpe Editors Note: Consult your physician before consuming or using any mushroom for medicinal purposes; and ensure you have personally researched and understand how to prepare such mushrooms appropriately. Chef Mazi has been studying herbal medicine and mushrooms for over 10 years, and combining these deep earth wisdoms with fine culinary cuisine. In 2012, Food Is Medicine emerged as a co-project of Chef Zachary Mazi and partner Dr. Juli Mazi, ND; the aim of this organization if to help people worldwide understand that their choices in food matter greatly, and yet the pressure to eat can be lessened exponentially by sticking to intuitive, local and organic options. Food Is Medicine Coach/Chef Zachary Mazi would like to invite you to take a two part journey into the use of medicinal mushrooms in cooking. In this first part, we will visit the history and use of medicinal mushrooms, and attempt to answer why, at this time in our history, we are suddenly inundated with a massive wealth of new knowledge on the subject. In part 2, which will appear in the April issue of Duff , we will explore in greater detail the medicinal values of many of our commonly loved edibles. Each part will be accompanied by some delicious recipes that Food Is Medicine have created to really relish this delicious medicine. Mushrooms used as useful allies for humankind date back to before we recorded history. In the Materia Medica of Chinese Medicine, one can find the history of its seemingly mysterious and vast array of plant parts—dried, fresh and powdered—and certain fungi, spanning back to the nearly the beginning of written history, at least to 6000 BC. Elsewhere in the world, the now-famous ice-man—found preserved in ice on the disputed Swiss-Italian border —was found carrying two mushrooms, both polypores: Fomes fomentarius and Piptoporus betuinus (1). The former was thought to be used as both a fire insulator, to carry embers from one place to the next, and simultaneously used as tinder, packed with flint and stone. The latter was used as a blood stopper. Indeed, the use of mushrooms in ritual, or at the very least the mushroom being adored and worshipped, has been found in cave art about 10,000 years ago by the Tasili tribesmen in Northern Africa (now the location is the Sahara desert, but at this early time, it was a lush and green paradise...perhaps the pre-historic garden of Eden?) But our primitive use of mushrooms certainly has a much greater history even than the recorded history examples above. Of the 22 primate species that eat fungi as part of their diet, 3 of them spend more than 10 percent of their time feeding on fungi. Of these, the Yunnan snub-nosed monkey spends 95% of it feeding time eating lichens, and Goeldi’s monkeys spends up to 63% of its feeding time eating sporocarps(2). It is not apparent whether these primates are using them as food strictly, or as medicines like they do some leaves. These specifics bog western science down. Nevertheless, it is clear that mushroom medicine has been working its magic on our ancestors since time immemorial. Winding a curious path from primate to pauper to priest and to prophet, from folklore to physician, and now to us! What is most fascinating, historically speaking, is the sudden and almost frenetic burst of enthusiasm for the study and innovation in medicine derived from fungi, in the recent decades. If mushrooms have been a part of our culture and heritage for so long, then why suddenly, in the past 30 years—and even more so in the present day—are we seeing an acceleration in the sciences describing these incredible chemical factories? It appears that the confluence of truly needing the medicines they have to offer, with the instantaneous ability to share our results worldwide with the click of a button is exponentially allowing us to get a glimpse into the vast expanse of mystery that is the Kingdom Fungi. Mushrooms have a strange and extremely varied means of chemical production. Manufacturing complex and nearly indescribable compounds—some that resemble compounds made by animals, and some completely foreign to our bodies—these amazing creatures are producing toxins and poisons, vitamins and even complex molecule pathways that mitigate oil spills and other environmental disasters. Like animals, many fungi produce vitamin D when interacting with UV radiation, such as from the sun. Shiitake mushrooms, under the right conditions, have shown to increase their vitamin D content by up to 41,000% in the sun over the course of just one day! Maitake mushrooms are not far behind in the same regard(8). This is a non-reversible chemical reaction, meaning that we can dry our mushrooms in the summer sun and store them until the winter doldrums to get the benefit of their Vitamin D during the darker months. (Even dried mushrooms will undergo this reaction in UV light.) Like animals, fungi breathe in oxygen, and exhale CO2, freeing the stores of the greenhouse molecule from the decaying wood and detritus on the forest floor and elsewhere. The respiratory similarity requires antibody similarity as well, because the same bacteria and viruses that can attack our cells and systems can attack these oxygen breathing cousins of ours the same way. This is the source of some of the most powerful disease fighting compounds that even the US Department of Defense has noted (for example, for use in the case of a bio-terror attack using small pox)(7). The adapted species have spread a fine mess of life lines branching through time, and the vast number of species estimated stands at anywhere from 1.5–5.1 million species of fungi on the planet. They outnumber plants on the planet almost 6:1, and of these, only 70,000 had been described, including molds, and other non sporophor producing fungi(3). So what is now fueling the sudden acceleration of interest and of knowledge taking place in this field of science and classification? It may be because we are only aware of just over 1% of the estimated species. There is definite pressure to expand this knowledge—nature abhors a vacuum. It may be because the number of people on the planet is constantly increasing, whilst our ability to share data exponentially doubles with more regular frequency; it may be that the earth itself, under the duress of environmental catastrophe, is reaching out through the proven biological model of success shared by the mycelial mats of fungi and of our own brain: networking and redundancy. Whatever the reason, medicinal mushroom studies are accelerating in interest and significance, and we, dear reader, are present to reap the benefits and witness this monumentally important age in mankind’s history. Mushrooms and humans have evolved separately on this planet, neither needing the other to survive. As such, the vast array of chemicals that mushrooms produce have far ranging effects on the human body, from educating the body on how to recognize cancer cells more effectively, to causing death and destruction of the internal organs at a fairly rapid pace. And in between these two extremes, lie complex relationships even on the individual level, with some people being deathly allergic to certain mushrooms for which a vast number of people will pay top dollar for example, such as in the case of the matsutake mushroom(4). What is fascinating about medicinal mushrooms is their relative accessibility, their novel ways of effecting the human immune system and other systems, their effectiveness at relatively accessible doses, and the ease of extracting. With many mushrooms, the whole mushroom is indicated, and small amounts (10 grams [1/3 oz.] dried or 6 oz fresh) is a sufficient amount of material to potentiate the magic in healing. These are doses that are equivalent of a pharmaceutical level, without the pesky side effects. We are indebted to such authors and herbalists as Christopher Hobbs (OR, USA) and Robert Roger (BC, Can), for their tireless work sifting through thousands of works and distilling the modern mushroom materia medica for even easier accessibility. And while there are numerous compounds that have been isolated by various means of extraction, it is the edible, medicinal mushrooms that offer a shiny promise even further, and it is these mushroom that we shall explore herein. For what is a true medicine if not relished and taken into the body with pleasure; beyond the pleasure of the healer or the healing, but the momentary and fleeting pleasure of the senses! Cooking with medicinal mushrooms, a field yet to be fully discovered and explored, holds promise for such an exquisite combination of ancient wisdom and 21st century indulgence. This uniting of esthetic worlds can only bring us closer to uniting our health and well-being with our everyday practices. Lets start with a well known mushroom, and a regular for use in medicinal mushroom stocks and broths. The turkey tail mushroom, Trametes versicolor , which is itself difficult to eat due to its very tough flesh, yields both its medicine and its unique sour, musky flavor to mushroom stocks, rices, and soups. If powdered, the mushroom can be eaten; otherwise, it does not add much to the meal, being so tough to chew. Used in conjunction with more fragrant mushrooms like shiitakes, the turkey tail recedes from notice in any dish, perhaps supplying a lingering bitterness. This mushroom is one of the most widely prescribed medicines for cancer in Japan, because of a special humungous molecule called Polysaccharide K, or PSK. PSK has a molecular weight of approximately 10,000 molecules of water. This heat stable, hot water extractable molecule seems to train the body and its specialized cells, natural killer cells, to be better at recognizing the cancer cells lines in the body, and boost the immune system through various means to help destroy even the most advanced hormone related cancers like prostate and breast cancers. Paul Stamets tells the story of his mother, who with stage 4 breast cancer and three months to live, took the second opinion of a foreward thinking oncologist in Seattle and took PSK containing Turkey Tail capsules in conjunction with her regular pharmaceuticals for 1 year, at which time she had no detectable cancer.(5) Thankfully, the turkey tail mushroom grows almost everywhere dead wood can be found, is easy to recognize, and it is such a stable medicine, that it last a long time on logs and branches, forming massive colonies. In the US, Bastyr College of Naturopathic Medicine has just been approved by the FDA to begin research on the effectiveness of the whole mushroom in the treatment of cancer and as an adjunct to cancer therapies already in well established. Proving these ‘theories’ is no easy feat, as the mushroom produces many thousands of compounds, which potentially work in tandem to produce its staggering results, and no particularly easy to grasp ‘mechanism of action’(6) as required by the FDA. The take-away from the story of the turkeytail is a parable that describes many mushrooms waiting at the door of medicine right now. This multi-faceted aspect of immuno-modulating mushroom medicine is common among almost all mushrooms that have some medical benefit. Unfortunately for the rigorous west, this medicine does not desire to fit into our definition of medicine. As its own kingdom, Fungi has its own rules, very different from ours. Like the mystical Qi of Chinese medicine, the direct mechanism of action is hard to pin down by the western approach to science. It may be that finally, under the humble guise of the simple sporophor that we call a mushroom, the foundation of isolated sciences in the field of medicine—demanding direct answers to too-simple questions—may deliquesce and melt away under the weight of new holistic data. Let Bastyr’s important study be the start of this process. Our acceptance of these bio-remediating (earth medicine) and clinically medicinal mushrooms represent a great turning point in humankind’s history... if we choose to adopt this wisdom more ancient than our species to our benefit. In Part 2 of our this article, we will explore the individual and specific aspects of many of our beloved mushrooms, their uses and their lore. And, of course, recipes that we have developed to enjoy cooking with medicinal mushrooms. So as we close for this session, here are some recipes Food Is Medicine has developed to utilize and relish your medicinal mushrooms. References Peintner, U; Poder, R; Pumpel, T (1998). “The iceman’s fungi”. Mycological Research 102 (10): 1153–62. doi:10.1017/S095.375.6298006546. Hanson, A. M.; Hodge, K. T.; Porter, L. M. (2003). “Mycophagy among Primates”. Mycologist 17: 6. doi:10.1017/S0269915X0300106X. Blackwell, Meredith; “ Fungi: 1, 2, 3,...5.1 million species?” American Journal of Botany; March 2011 vol. 98; no.3 426-438 Takako Toda, Masao Yamaguchi, Yuko Nakase, et al; “A Case of Anaphylactic Reaction Following Matsutake Mushroom Ingestion: Demonstration of Histamine Release Reaction of Basophils.” Allergy International; doi:10.2332/allergolint.10-CR-0205. Landau, Elizabeth; “The Forbidden Fruit of Medicinal Mushrooms.” CNN; September 2012; http://www.cnn.com/2012/02/02/health/tedmed-mushroom-man http://m.bastyr.edu/news/general-news/2012/11/fda-approves-bastyr-turkey-tail-trial-cancer-patients Isaacson, Andy; Mother Jones Magazine; Nov/Dec 2009. http://www.motherjones.com/environment/2009/11/paul-stamets-mushroom Stamets, Paul; Fungi Perfecti; August 6th, 2012. http://www.fungi.com/blog/items/place-mushrooms-in-sunlight-to-get-your-vitamin-d.html Ware, Kendra. “The Many benefits of Agaricus bisporus Extract.” Weight Loss Studies; January, 2013. burnitnowasap.blogspot.com/2013/01/the-many-benefits-of-agaricus-bisporus.html Members Only Content Login Join FFSC Related Posts Relishing Medicinal Mushrooms Part III Relishing Medicinal Mushrooms Part II Previous Article All News & Stories Next Article

News & Stories / Relishing Medicinal Mushrooms Part II Food Is Medicine Coach/Chef Zachary Mazi welcomes you back to our two-part journey into the use of medicinal mushrooms in cooking. Chef Zachary Mazi • April 1, 2013 Photo copyright by Masaki Hamaguchi (https://www.inaturalist.org/photos/443071643) In the first part, we visited the history and use of medicinal mushrooms, and attempt to answer why, at this time in our history, we are inundated with a wealth of new knowledge on the subject. Now, in part 2, we will explore the medicinal values of many of our favorite edibles. We will also include more delicious recipes that Food Is Medicine has created to really relish this delicious medicine. In part 1, we explored the historical context for our desire to know more about mushroom medicines, learned a few of their traditional uses, and learned how vast and truly varied the subject is! Indeed, every year, scores of new studies using medicinal mushrooms and their fractionated parts and pieces are being explored. Their pharmaceutical grade, nearly side-effect-free medicines are indeed being eyed as the next cash crop for pharmaceutical manufacture. The results of these studies are often times staggering, as many of the medicines tackle some very trying problems such as cancer, heart disease, diabetes and brain disease, while leaving few of the side effects associated with our current medications. In certain cases, these medicines make changes in how our bodies respond in ways that can last long after the medicine is no longer ingested. Our body is physically changed! In order for our medicine to be able to utilized in cooking, it must either be medicinal when eaten in its whole form (bio-available) or it must be extractable in water, hot or cold. Miraculously, almost all of our commonly eaten mushrooms that you are likely to find in the grocery store, or even a local foray in the fall, have medicines that are available either from the tea, or decoction, or from consumption of the whole mushroom, either cooked or dried. Without leaving the comfort of Button, Shiitake, Chanterelle, Oyster, Morel, Porcini, Maitake, Chicken of the Woods, Cauliflower, and Matsutake mushrooms, we can find effective medicines for the nervous, digestive, skeletal, circulatory, and immune systems. In addition, within this small (and delicious) medicine cabinet, we also find help for skin disorders, and almost all specimens instigate positive tumor growth modulation, many even help with controlling viruses such as HIV/AIDS and hepatitis. And all of the above have some anti-microbial properties. Chicken of the Woods, or Laetiporeus sulphureus kills E.coli on contact! Sparassis crispa, the cauliflower mushrooms has shown promise against drug-resistant super bacteria… we may demand medicinal mushrooms in the near future if our antibiotic use continues unchecked. Maitake mushrooms seem to have more recorded health effects and means of deriving medicines than any of the above, and many of the medicines derived from this delicious mushroom require complex laboratories. Just Google “maitake medicine” and sit down for a long read. Laboratory or not, there is no reason to stop eating them! Just within this small and extremely accessible selection of fungi, we find vitamins A (and beta carotene), the entire B complex, C, D, K, CoQ10, minerals such as iodine, magnesium, iron, copper, gold, potassium, germanium, zinc, many diverse amino acids, including the essential eight we can’t manufacture in our bodies and must get from the environment. Not to mention a library of thousands of molecules both small and extremely large, (like the polysaccharides such as the beta-glucans that are receiving the spotlight for their clear role in cancer prevention and reversal) arranged bio-chemically into incredibly diverse suites of molecules, many newly discovered and named for their sources exclusive to the parent fungi (Rogers). There is great benefit in exploring the commonly known and recognized mushrooms for medicines. Many of them have been written about for more than a millennium, as in the case of shiitake ( Lentinula edodes , mentioned in part 1). Most common edibles—because of their relative accessibility—have been more thoroughly researched and studied over the past fifty years than many of the more obscure and difficult to access medicinal fungi. Unfortunately, it would take a book to talk about all of the benefits of each of these mushrooms, so we will touch on five of the most popular edibles, and leave the rest for another article or conversation…this topic is as vast as the unknown Kingdom itself. Agaricus It seems fitting, to discuss the delicious and healing properties of mushrooms in the order of popularity and familiarity. One mushroom amongst all others, so well known that it is the default that comes to mind when “eating mushrooms” is mentioned: the Agaricus mushroom. It is commonly known as the button mushroom, the crimini mushroom, or the mighty Portobello (the “adult” crimini). All three of these belong to the Agaricus bisporus (or A. brunnescens , depending upon whom you ask), and indeed there are a number of Agaricus mushrooms not commonly eaten that can provide powerful medicines as well, such as the Horse mushroom ( A. arvensis ), and the field mushroom ( A. campestris ). The common button mushroom has been used in Chinese medicine for many centuries, for easing indigestion, and increasing appetite. In 2008, the Journal of Nutrition published the following about a study at Tufts University: “The results suggest that white button mushrooms may promote immune function by increasing production of antiviral and other proteins that are released by cells while seeking to protect and repair tissue.”(3) White button mushrooms! The US produces 500 million pounds of white button mushrooms every year, a portion of the world trade, and of these almost 350 million pounds are grown near Kennett Square, PA, USA(4), which holds a yearly mushroom fest open to the public. Unfortunately, it is also one of the most common crops to rely on the heavy use of pesticides and preservatives like hydrogen peroxide, which is used to prevent browning and kill invaders(2). It is important to seek organic mushrooms exclusively, as these mass produced mushrooms are generally not washed before being served in even the most elegant eating establishments. What’s more, uncooked button mushrooms contain the carcinogen agaritine, a potentially lethal chemical in the hydrazine family (think: rocket fuel) that seems to break down during cooking. Some texts purport, however, that as much as 75% of the toxin does not even break down in cooking, and that long binges on these mushrooms can cause a toxic build-up in the body of these potentially lethal chemicals. The Agaricus is probably not a good everyday mushroom, but certainly not one to be simply forgotten in lieu of the more exotic mushrooms to which we now turn our attention. The medicine is in the mushroom! Shiitake Second in commercial popularity only to the Agaricus is the shiitake mushrooms ( Lentinula edodes ), which have now taken a significant bite out of the multi-billion dollar industry of white button mushrooms during their 30 year rise in use and popularity. These are flavorful and indispensible addition to the refrigerator pharmacy. First, they are easy to grow at home, even easier to find at almost any grocery store, and are often grown locally because of their viability as a crop. Second, very few pesticides are needed to grow these beauties; and third, both their taste and texture can be well adapted to almost any style of cuisine despite their Japanese origins. Shiitake mushrooms have some very powerful medicines indeed. They have been shown to possess compounds that lower triglycerides, cholesterol and phospholipids in blood; decrease bile cholesterol while increasing bile acids, helping to emulsify and digest fats more readily. They are an effective alternative to statin type drugs, which have negative side effects, and decrease blood glucose and increase insulin in diabetic patients. In addition, they are immuno-stimulating, with better recorded activity than Trametes , Cordyceps and Ganoderma (reishi) mushrooms, all of which are currently getting more press than the humble shiitake for their respective medicines! Hot water extracts of shiitake, besides making a delicious miso soup broth, are effective in breast cancer inhibition, and one of the isolated compounds is medically prescribed in Japan for gastric cancer, lung cancer and melanoma. They work with the body systems, and are effective in stimulating the body’s own immune system against the offending cancer cell. In one trial the extract, applied externally to skin carcinoma, induced cell death in the cancer cell and had zero reaction in the adjacent healthy skin cells. Amazing! (Stamets). Even more amazing, they are anti-candida, and hot water extracts inhibit herpes, equine encephalitis, polio, measles, and mumps! The juice of the mushroom was especially effective against E. coli and Staphylococcus aureus , but left the beneficial bacteria in even better condition due to the presence and preference of their mushroom sugars! While some immune reactions have been recorded with shiitakes, it has usually involved dramatic exposure to the mushrooms, such as farm workers or gluttonous binges, rather than normal individual consumption. Eat shiitakes everyday. Coming next month: Oysters, Chanterelles and Morels Members Only Content Login Join FFSC Related Posts Relishing Medicinal Mushrooms Part III Relishing Medicinal Mushrooms Part I Previous Article All News & Stories Next Article

News & Stories / Relishing Medicinal Mushrooms Part III Part 3 of 3. Chef Zachary Mazi • May 1, 2013 Chanterelle. Photo by Yevgeny Nyden Chanterelle Chanterelle ( Cantharellus spp. ) mushrooms are among the most delicious of mushrooms available in the fall and the spring. In a talk at the 2012 North American Mycological Association annual event, David Arora introduced the audience to the fact that over 50 species of chanterelle mushrooms are harvested commercially in Zimbabwe. This mushroom is eaten and used as medicine worldwide, and has a wide variety of textures and flavors. For us at Food Is Medicine, these morsels are always a treat, especially when used in confections. Cal Stamenov, Chef of Bernardus Lodge in Carmel, CA combined this fragrant mushroom with caramelized white chocolate at the 39th annual Santa Cruz Fungus Fair…let your mental taste-buds feast on that! Chanterelles have all eight essential amino acids, are 21% protein when dried, and are a good source of iron and potassium. Because of its high content of both vitamin A and beta-carotene, this mushroom has been indicated for night blindness and eye inflammation in China, as well as a treatment for vitamin A deficiency. It is known to remove radioactivity from the body as well, though this property also holds true for the environment, so be sure of where you are picking your delicacies! In Tanzania, in combination with other mushrooms, Chanterelles are used in a powder prescribed to help combat the ravaging effects of HIV/AIDS with good results. The hot water extracts of this mushroom shows promise against many bacteria as well. Not a bad report card for a mushroom that would be as delicious even without these amazing properties. Oyster Next we turn our attention to the tree mushroom, Pleurotus ostreatus , or oyster mushrooms. There is significant research underway to find ways to access a compound in oyster mushrooms that mimics the opioid pathway for pain reduction, without the side effects or addiction associated with these popular pain medications. Oyster mushrooms are a nerve tonic, and some constituents reduce acute neuropathic pain quite effectively. In Finland, an over the counter medicine called Remesan, which is 2/3 dried oyster mushroom, is used internally for easing growing pains in children as well as used externally to get rid of warts and other skin blemishes and keep them away! Water extracts of oyster mushrooms showed significant inhibitory effects on tumor growth, preventing the DNA of tumor cells from repairing and causing cell death. Breast cancer and prostate cancer were inhibited by water extracts of these fungi; and in Robert Roger’s book The Fungal Pharmacy , he reports that in vitro studies of oyster mushrooms showed a 100% inhibition rate of sarcoma 180, a common cancer cell line used in laboratories to perform tests…100%!! (Rogers). Like shiitakes, oyster mushrooms can be used to lower serum cholesterol, acting as a natural statin drug with no contra-indications with alcohol consumption. Rats fed a diet of just 2% oyster mushrooms lost weight and increased the body’s ability to metabolize fats that had previously been stored in the adipose cells. In fact, these mushrooms prevented further adipose cells from forming while minimally part of a normal diet! While these mushrooms are available commercially as a nerve tonic, they are still not available for cholesterol reduction, despite their effectiveness. But you can use them in your kitchen without FDA approval. Morel Though perhaps not consumed in even near the volume of the first four mushrooms, the morel mushroom ( Morchella spp. ) is nevertheless one of the prizes for mushroom lovers. It is widely available commercially, but not nearly as easy to find and collect wild as perhaps the chanterelle. Nutritionally, morels have 17 unique amino acids, magnesium, and accumulate gold (as well as lead: picking morels in mining areas or polluted areas can be very hazardous). There is a mystique to the morel, and essence of the morel earned it many names, some vulgar (star-sore), and some just bizarre (‘molly moochers’ West Virgina), some consistent such as ‘dryland fish’ (Kentucky), and ‘land fish’ by the Mohawk. This mushroom was believed to be the work of the devil in Poland; called star sores, penis, ears, and land fish by various Native American tribes. This is a weird mushroom! Morel mushrooms are quite poisonous when raw, even lethal, containing more dangerous levels of hydrazines like the Agaricus suite. However most, if not all, the toxins are evaporated and removed by cooking through the air; to this end, when cooking larger batches of morels, proper ventilation is recommended. Despite this factor, certain extracts seem to exhibit kidney protective action against pharmaceutical toxicity associated with cisplatin, a cancer chemotherapy agent, and gentamicin, a potent antibiotic. No study has shown these medicines are effective in whole consumed mushrooms however, requiring extraction by methods not used in the kitchen (yet?)(6). Morels contain gastro-irritants when eaten raw, but they act as a digestive system tonic when properly prepared and eaten. They soothe the stomach and intestines with medicines that are sized to be delivered to the appropriate spot in the body, and take much longer to be absorbed. In addition, they contain compounds that act as red blood cell destroyers in their raw form (hemolysins), but these two are also destroyed in cooking, and the prepared mushrooms boost the immune system with polysaccharide actions similar to other fungi. The mushrooms have been used for a long time in Chinese medicine for regulating Qi , as well as decreasing phlegm and shortness of breath, and acute asthma (7). Regardless of the cure or nutrition, this is a case where flavor trumps all, and provides another delicious and healthy reason to get out in the woods in the spring and summer, and to pay attention at the farmer’s market! We hope covering the very basics of these five well-known mushrooms will stimulate the desire to explore medicine in the food you love even further. Amazingly, Food Is Medicine hasn’t come across an edible mushroom described that does not also have elsewhere a description of its medicinal value. Not one! Each specimen has its own strengths and weaknesses, and of course there are mushrooms more potent than others, but not one single mushroom that we eat had zero effect on our mind, body, or soul! It is no wonder we are more enthusiastic than ever about the scientific and clinical data being collected about these mushrooms than ever before… but more than likely, we have not yet realized the full benefits that we will receive worldwide when we choose to adopt these ancient medicines into our diets as a regular food. References 1. Rogers, Robert, RH. “The Fungal Pharmacy: The Complete Guide to Medicinal Mushrooms and Lichen of North America.” Norht Atlantic Books, Berkeley, CA. 2011 2. Wayne, R.R. PhD; “Growing mushrooms the easy way: Home cultivation with Hydrogen Peroxide.” 2010; Randall R. Wayne. http://www.mycomasters.com/ 3. Agricultural Research magazine, USDA; July 2010, “Researchers study benefits of white button mushrooms.” http://www.ars.usda.gov/is/AR/archive/jul10/immunity0710.htm 4. Tanis, David; “Not an exotic mushroom, but a satisfying one.” New York Times. January 11th, 2013; City Kitchen. 5. Stamets, Paul; Fungi Perfecti informational website. “Fungi Perfecti Host Defense Supporting Natural Immunity.” 2013; QN Organic. http://www.fungi.com 6. Nitha B, Janardhanan KK; “Aqueous-ethanolic extract of morel mushroom mycelium Morchella esculenta, protects cisplatin and gentamicin induced nephrotoxicity in mice.” Food Chem Toxicology 2008 Sep. http://www.ncbi.nlm.nih.gov/pubmed/18692113 7. Haynold, Bernd. Sourced from Wikicommons. Found on http://healing-mushrooms.net/archives/morchella-esculenta.html August 2008. Members Only Content Login Join FFSC Related Posts Relishing Medicinal Mushrooms Part I Relishing Medicinal Mushrooms Part II Previous Article All News & Stories Next Article

News & Stories / Stewardship FFSC Minister Elections 2013 The Fungus Federation By-Laws call for election of Club Ministers (Officers) every two years. Phil Carpenter • April 1, 2013 Ministers 2011. Illustration by Angele Mele We are now at the end of the current two year term and re-election of Ministers will be conducted at our last regular meeting of this mushroom season in May. Our bylaws also call for a slate of Ministers nominated for the next season to be announced in the April and May issues of the DUFF . At the April general meeting, the Ministers nominated will be announced and additional nominations from the floor will be taken. The slate to date is printed below. Duties of the various Ministers can be seen in the bylaws. This notice is a call for nominations for the elected Minister positions. If you are interested in doing some interesting and rewarding work, please notify me regarding the position you are interested in. While some Ministers have graciously consented to continue their positions for another two years, all positions are open for nomination (volunteering) and election. We would welcome the chance to have two people vying for a position! As someone who has been a Minister for most of the 25+ years that the FFSC has been around, I can attest that it is a lot of fun (the monthly Minister’s meetings alone are worth it!) and a great group of which to be a part. Consider joining us! Phil Carpenter Prime Minister Members Only Content Login Join FFSC Related Posts Elections 2013: Wednesday May 15th Stewardship Previous Article All News & Stories Next Article

Agaricus Reflections When I was a boy, my father, sister and I would pick Agaricus cupreobrunneus, campestris, and sometimes bitorquis . We enjoyed them, by themselves, cooked in a little butter, or with other foods. They were a delicious part of early winter. ... Agaricus californicus. © Noah Siegel (from mushroomobserver.org) I still pick them, but not with the enjoyment I had when little. I don’t know that xanthodermus and californicus weren’t then present, but we never agonized over our IDs. If it was growing in grasslands, had pink to brown gills, then it got collected and eaten. Now, every Fall and Winter, I use the below file, and eating them just isn’t the same. Cooking: my small pan likes 0.2 oz butter, mushroom pan should be covered, cooked on low heat until the juices turn blackish, serve lightly salted. Unwelcome Agaricus All of these have thick, pendant to skirt-like partial veils: californicus , praeclaresquamosus , hondensis , xanthodermus . The xanthodermus veil can be thin, and the ample and skirtlike veiled older caps don’t always yellow when margin is rubbed. If sliced in half lengthwise, the base of the stipe will yellow. Welcome Agaricus 1. Thick, flaring veils: bitorquis , bernardii , lilaceps (sometimes flaring). 2. Growth in fields : campestris (veil thin, variable in appearance), bernardii (veil thick but sheathlike), bitorquis (veil thick and often flaring), cupreobrunneus (veil thin, sometimes flaring): almondy smelling types: arvensis (veil thin, skirt-like), osecanus (veil thin, skirt-like). 3. Growth in manured, or enriched soils : bisporus ; subrufescens is almondy. 4. Growth in forests : brown cap breaking into brown scales is subrutilescens (but the more robust lilaceps is also brown and grows with trees and the collection in “recent experiences”, below, would fall here, too, though it had a pendant veil); augustus , perobscurus , silvicola , albolutescens are all almondy. 5. Almond or anise smelling : augustus , perobscurus , albolutescens , silvicola , arvensis , osecanus , subrufescens . 6. Red-stainers : fuscofibrillosus , arorae , lilaceps , bernardii . 7. Small, rarely in sufficient quantity to welcome collection : micromegathus and diminutivus groups. 8. Others fall under the above species. Resource: Agaricus section of Mushrooms Demystified, p. 310 Recent Experiences I spoke with Rick Kerrigan at the NAMA Santa Cruz conference, and later, at SOMA camp. He said that California has more species of Agaricus than have been described. My feeling: If you’re not comfortable with this, you shouldn’t eat Agaricus . A recent find cooked up with a slight taste of both phenol and iodine. I had a few bites of it, decided I didn’t really need to lose the contents of my stomach and tossed the rest out. But the tastes weren’t overpowering, the mushroom, whatever species it was, really wasn’t objectionable. The few mouthfuls I had produced no stomach distress. And when I later asked Rick Kerrigan, he re-affirmed my beliefs toward Agaricus toxicity: he knew of no one with gastric upset where symptoms lasted more than 24 hours. Mushrooms covered: See code Previous Description All Featured Fungi Next Description

Featured Fungi Ready to get into the woods? Browse our list of featured fungi for tips and intel from our science advisors, ID specialists, and experienced foragers and learn about some of the common and not-so-common mushroom species you might encounter in the wild. Fort Bragg, 2021. Photo by Hugh Smith We hunt mushrooms for study, for their beauty and/or strangeness, and in some cases for the table. The pages and stories our members provide on this website are not intended for you to use as an ID guide for edible mushrooms. You must must be qualified to positively identify every individual mushroom in your collection as an edible species before eating it. Remember: "When in doubt, throw it out!" When collecting fungi for the table: Learn how to use a formally published field guide correctly. Get help from ID specialists to verify the identity of mushrooms you're still learning to identify. Don't assume nearby or look-alike mushrooms are the same species. Identify every single specimen. If you live in the Bay Area, you can join the Fungus Federation of Santa Cruz or a related mycological club to gain more skills. For example, in FFSC's mushroom ID classes you will learn how to use and then practice using the classic field guide Mushrooms Demystified by David Arora, with a science advisor available to confirm/correct your ID attempts. On our local forays and long-distance forays , our science advisors and experienced members can also help you identify mushrooms you've collected. You're also welcome to bring mushrooms you've found to any of our events. Here are a few other useful resources about eating mushrooms The Mycophagist's Ten Commandments Mushroom Poisoning Potluck Essentials What We're Reading (field guides and more) Get intel about some of our favorite mushrooms below, and check out our Fungi Photo Gallery for some of our favorite photos! Filter by Mushroom Close A Bolete by Any Other Name... ... Many mushrooms we see in our local woods now have a new name or spot in the myco tree of life. One of our most prized groups of local mushrooms, the boletes, is no exception. Let's look at some name changes that you might need to be aware of if you're using older field guides. Agaricus Reflections ... When I was a boy, my father, sister and I would pick Agaricus cupreobrunneus, campestris, and sometimes bitorquis . We enjoyed them, by themselves, cooked in a little butter, or with other foods. They were a delicious part of early winter. Coccoras ... Coccoras are one of my favorite mushrooms to see and collect. The distinctive colors, thick cottony cap and striation on the cap edge makes this Amanita a little easier to ID. If I am unsure at any point, it stays in the ground and I take away the memory, image and sometimes a photo. Coprinus comatus -- What Is Going On With That Inky Cap? ... Learn about the fascinating and at times powerful liquification scenario known in biological terms as deliquescence or auto-deliquescence , one of the key morphological characteristics associated with this long-appreciated edible mushroom. Fomes fomentarius, the “Tinder Fungus” ... Most of us enjoy the process of walking through moist forests in search of fungi for the table. For some of us, it is the hope of finding a rare or unusual species that draws us to the woods. But in a time before matches and Bic lighters, a hike in the woods yielded fungi that held the promise of a fire . Four Dry Season Mushrooms ... At the beginning of the season, while we wait patiently for the fall rains to arrive, there are still some interesting sporocarps lurking in our local outdoor spaces. Galerina marginata (autumnalis), aka “The Deadly Galerina” ... In this article we take a look at a little brown job, that is dear to my heart but probably not to most of yours. Honey Mushrooms - Armillaria mellea ... Objects or firewood stacked up against a trunk, misguided nearby plantings, surplus soil or mulch, and other man-made sources can allow certain mycelium to infiltrate oak, maple, grape vines, blackberries, and orchard trees and shrubs. Mark shares some lessons from his professional experience with mitigating and preventing "Oak root rot", a.k.a, Armillarea Root Rot, or Armillaria mellea . Hygrocybe laetissima (Waxy Caps) ... As deep winter settles on the Redwood Coast, you’ll begin to notice many small red, orange and yellow Waxy Caps (Hygrocybe ); sprinkled through the understory of redwood forests; beacons of color in the dark duff. Hygrocybe singeri, Western Witch's Hat ... Have you ever found a bright orange to red waxy cap, and brought it home only to find your once colorful mushroom was dingy black colored? You have found one of the blackening Hygrocybe , or the “Witch’s Hats”. Inky Caps - from "Basic Inky Cap ID for California" ... "Out of the millions of different kinds of fungi out there, I think that inky caps are the coolest by far. They are called inky caps because they dissolve into black ink when they get old. They are also often misidentified, so I put together a list of the common inky caps and their differences." Lawn Agaricus ... This featured species turns up in the plastic bags of people attending the Fungus Fair perhaps more than any other fleshy fungus. Invariably, hordes of people will be lined up at the mushroom ID table with bags containing fresh to soggy specimens of Agaricus mushrooms they found “growing in my lawn. Are these edible? Will they poison my dog, cat, kids?” Marasmius plicatulus ... This species has a lot of features setting it apart from the rest of it’s marasmioid brethren: electric-sunset stipe coloration, oddly wiry-stipes (often tipped in pom-poms of creamy-white mycelium), and finely velvety caps often covered in beaded-up water droplets. Meet Amanita pruittii: Arora’s Amanita, Anonymous No More! ... Those of us who are passionate about all aspects of wild mushrooms are a breed apart. As mycophilic outliers to the societal norm, what better focus for our discerning attention than a mycological oddity like the renamed Amanita pruittii ? This mushroom is unimposing, squat and warted, sometimes grows in standing water, and most curiously, is not found with a mycorrhizal partner! Mycophagy Challenge: Ten Edibles to Find this Year ... People come to the love of mushrooms for various reasons, but for most in this club, the main reason seems to be that they are good to eat! By focusing on learning just a few mushrooms really well, you can “pick up” a few new species each year almost effortlessly. Snorkeling for "The Rogue" Mushroom ... Robert Coffan, an Adjunct Professor of water resources at Southern Oregon University, was vacationing with his family on the Rogue River. A bit of wading resulted in a surprise: He discovered a new species. Sorry, it's a Suillus ... "Look at all these Boletes!" As an eager beginner, you spend an hour in the woods collecting what you think is going to be the meal of the year.... Sorry… it's a Suillus . It's the culinary equivalent of a wet sponge, and a maggot riddled one at that! The Chanterelles ... One of the first wild mushrooms that beginning foragers seek out is our local golden chanterelle. That is most likely because it is relatively abundant, is easy to recognize and has a reputation for being a good edible. For many years, these mushrooms went by the Latin name Cantharellus cibarius . It was only recently that the various different chanterelle species have been given their own unique names. Tricholoma Murrillianum (Matsutake) ... Of all the choice edible mushrooms that occur in our area, none eluded me longer than the matsutake, Tricholoma murrillianum . Wavy Caps (Psilocybe cyanescens) ... Psilocybe is the primary genus of hallucinogenic mushrooms, containing such famous species as Liberty Caps (P. semilanceata ), Cubes (P. cubensis), and the topic of this article, Wavy Caps (P. cyanescens ). What is Not to Love About The Prince? (Agaricus augustus) ... Just when you thought the mushroom season was over, “The Prince” may appear, providing mushroom enthusiasts a culinary bounty. Tall, stately, golden-hued and perfumed like almond paste, this royal-sized mushroom often fruits in warm weather. Coming upon the Prince unexpectedly can be an experience to remember.

News & Stories / Writings Ending, Beginning Anew Perusing past issues of Duff provides a great retrospective on mushrooming on the Central Coast since the founding of the Fungus Federation of Santa Cruz in 1984. Deb • May 1, 2013 Bob Sellers (from the final issue of Duff, May 2013) During the past 29 years some of the most noted mycologists in the world have addressed our group. We’ve collected oodles of mushrooms on local, long distance and ad hoc forays, dined royally, held fungal fashion shows, tailgate tastings and culinary forays. Excerpts from the first issue of Duff ’s precursor, the Federation Flyer , are included in this issue for the whole alpha-omega experience. I think Bob Sellers would be happy to know he will always make us laugh! Our lectures, classes and workshops have provided tools for better understanding and helped us stay abreast of changes in nomenclature and molecular sequencing technology. FFSC has sponsored countless Fungus Fairs — next year will be the 40th! And we have all enjoyed ourselves immensely and made some very good friends in the bargain. Sincere thanks to the editors of Duff over its 29 year history: Bob Sellers, Greg Ferguson, Bridget Binko, Ford Johnson, Flick Christensen, Larry Payne, Madeline Wycke, Roxane Kitely, Wendy Wells and Debbie Johnson. We are also grateful to all of you who contributed articles, questions, photos and ideas over the years. Your generosity has enriched both the newsletter and our club. We look forward to enjoying your pictures and prose on the new website, which will launch in the fall at ffsc.us ! You’ll receive email notification when everything is up and running. Please send tales and photos of your morel hunts and summer mushrooming adventures to our Google Group! Wishing you fruitful forays, Debbie Johnson Minister of Propaganda Members Only Content Login Join FFSC Related Posts Demise of the Duff Writings Previous Article All News & Stories Next Article