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 . ... Fomes fomentarius amadou tinder. Photo by S Labiste F fomentarius (2014). Photo by Walt Sturgeon A while back, four small specimens of Fomes fomentarius were gifted to me by a friend returning from the FFSC Alaska foray. I was delighted, but not for the usual reasons. 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. In Europe, back in the day when flint and steel started your fire, “German tinder” was sold. It was an industry of sorts involving the collection of Fomes fomentarius , a birch-loving conk. From this fungus, a light brown felt was produced with the feel and look of soft buckskin. This fungal felt is commonly known as “amadou”. This processed polypore felt had many uses. It could be fashioned into clothing like hats and vests when leather was scarce. But for German tinder, it was saturated with salt peter (potassium nitrate). This is the same stuff that gives gunpowder much of its explosive force. The folks who made the tinder didn’t necessarily know the chemistry, but they sure knew how to make tinder “quick”, quick to catch fire that is. The source for this salt came from soiled straw from stables heaps. Piled in rows, the urea in this stable waste underwent bacterial decomposition to form first calcium nitrite, then eventually calcium nitrate. Water was poured through the heap, collected, then filtered through white wood ash (containing potassium carbonate). The calcium nitrate salt converts to potassium nitrate as it reacts with the potassium carbonate. This nitrate rich solution was then decanted, sopped up with the amadou, then dried. Natural sources of potassium nitrate crystals can sometimes be collected directly from bat cave walls and old stables. ( A note of caution here . If you try this at home, and you get a little too much saltpeter in your amadou, be prepared for an explosion rather than “quick” tinder. Burn injury is a real risk.) Fomes fomentarius amadou tinder. Photo by S Labiste But Germany’s tinder manufacturers were not the first to discover the relationship between Fomes fomentarius and fire. Long before nitrate-enhanced amadou was in use, before Europe even had cities, this fungus was in use as a tinder. In 1991 a late Neolithic man melted out of a glacier in the Ötztal region of the Italian Alps. Ötzi, as he came to be named, carried tinder fungus ( Fomes fomentarius ). He may also have carried it for its medicinal qualities, but his knife shows traces of marcasite, so he apparently used the knife as a striker in his pyrite/flint fire kit. The last time he used the kit was 5,400 years ago. Most likely he needed the Fomes fomentarius he carried to kindle a fire in that alpine winter environment. Even without creating a fungal felt, the trauma layer of this conk can be scraped into a fluffy mass then ignited with a small spark. The term “amadou” can mean either the felt or the fluff from this fungus. To appreciate amadou one has to realize how difficult it can be to obtain really good tinder material in the wild. I’m talking about tinder that will catch a spark from flint and steel or flint and pyrite/marcasite without first being charred. Most flint and steel enthusiasts use charred punk wood, charred cotton cloth, or charred plant pith. Unless you carry some form of charcloth in the field with you, you have to first make a fire to make the charcloth. If you are relying on flint and steel or flint and pyrite for that fire, you are in a bit of a fix without charcloth. So it’s useful to know about tinders that work without charring. Mors Kochansky, survival guru of the boreal forest, teaches the processing and use of this tinder material. Amadou isn’t the only good tinder, but it sure is an appealing one. You will see Fomes fomentarius referred to as both "tinder fungus" and "false tinder fungus". It is also known as "horse hoof" fungus, "tinder polypore", "tinder conk" and "touchwood fungus" among others. Even more confusing, the term “false tinder fungus” is applied to both Fomes fomentarius and to a similar birch-loving conk, Phellinus igniarius . Common names can be confusing since they vary depending on the region. The terms tinder fungus and true tinder fungus are also used to describe an entirely different fungus, Inonotus obliquus (chaga). Chaga is an incredible tinder which can be used without processing, or it can be powdered, but it does not produce a felt. Like Fomes fomentarius , it is found on birch (though not exclusively birch) and is rare in our area. Amadou felt had other uses. It has an amazing ability to absorb moisture. Dentists once used it to dry teeth before a blast of air came into vogue. Podiatrists used it to pack the sides of toenails prone to inflammation. It has been used to staunch bleeding and to serve as a wound dressing. To this day fly fishermen use it to dry fishing flies and it can be purchased on line. It has medicinal qualities, was used as a razor strop, and it is even used to make “smoking hats”… wait, a flammable hat for smoking? What were those Germans and Hungarians thinking? https://medium.com/@istvan.daraban/the-worlds-last-amadou-makers-korond-iii-9694114ffa4a Then too, the tube layer has its use in relation to fire. A small section of the tubes, set to rest in a pool of fat or oil becomes a wick for a candle. It draws the liquid to the flame and remains unconsumed until the oil is completely burned. It, and the tubes of other polypores, appear to have been used as wicks in the fat lamps of Cro-Magnon man. No wonder it flaunts its relationship to fire in its name. The Latin word fōmĕs means touchwood or tinder. Mushrooms covered: Fomes fomentarius (tinder fungus, hoof fungus) Previous Description All Featured Fungi Next Description

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. ... Marasmius plicatilis. Photo by Christian Schwarz We’ve probably all run across Marasmius plicatulus during our walks in the woods; the tall, brightly-colored fruitbodies occur in many kinds of habitats every year, often in large troops. And what an excellent little mushroom to be so familiar. But how many of us have given much thought to the geographic range and morphological variation of this species? A quick search on mushroomobserver.org (hereafter referred to as ‘MO’) gives us the following map of observations for this species (the first was as of 2015, and the second was as of 2025): Some interesting points to take note of: As we try and familiarize ourselves with any species, it’s always a good idea to try and describe the its range in one or two simple sentences. For this one, I’d summarize it as: Pacific states, primarily coastal, common. More detailed looks at the notes and photos of these individual observations would show that it inhabits almost any kind of habitat: pine, cypress, oak, fir, spruce, really any place with trees and sufficient duff on the ground. The glaring gap in southern Oregon – this is almost certainly due to the lack of observers in the area, not an actual disjunction in the distribution of the species. Just goes to show how important citizen scientists are in our effort to document the distribution of macrofungi. (Going on a beer tasting tour to Oregon’s Arch Rock Brewing Company? Take a photo of Marasmius plicatulus while you are in Curry County and help us fill in the gap on the map!) The apparent southern limit around Los Angeles – does this species really not occur in San Diego County? A quick message to Bonni McKintosh of the San Diego Mycological Society confirmed my memory that it’s common there (especially under shrubs like Toyon and Laurel Sumac)! So why the gap? Once again, lack of participation on mushroomobserver.org. Public databases like this are absolutely dependent on their users for data! A closer look at the map would show a few observations away from the coast and a bit closer to the central valley, but none from the Sierra foothills or higher elevations. Now that we’ve got a basic sense of the distribution of this species, let’s look at the morphological variation, specifically with regard to color. The montage below shows two typical forms (from the mainland and Santa Cruz Island, of the Channel Islands), and two less-common forms. The photos show four color forms of Marasmius plicatulus (in z-order): Photo 1: The typical coastal form, with a red cap, and fairly dark stem showing a gradient of stipe color from black near the base to orange, pink, or white near the apex. Photo 2: A fairly typical form found on Santa Cruz Island, with very bright magenta and pink colors on the stipe, and nearly cherry-red caps. Photo 3: the most unusually-colored fruitbodies of this species I’ve ever encountered; completely pastel-pink, with hardly a trace of orange, and none of the characteristic black or brown stipe pigmentation. Photo 4: An orange-brown form (almost entirely lacking pink and red colors) from Santa Cruz Island, where it was nearly as common as the more typical form. The orange-brown color form in the fourth photo is far from restricted to Santa Cruz Island; in fact, fruitbodies showing these colors are more commonly found in the northern reaches of this species’ range on the mainland, where the typical red form is also present. Most of the “Orange-brown Form” currently on M.O. are from Oregon: Sava Krstic’s , Daniel Wheeler’s 14662, Britney Ramsey’s 80819, 61364, and 59467; although there are a few from northern California: Darvin DeShazer’s 122671 and Douglas Smith’s 17325; Noah Siegel has also found it in Jedediah Smith Redwoods State Park in Del Norte County. * Note: to search for any of the observations listed above, go to mushroomobserver.org and type or paste the observation number into the search bar at the top of the page. So what accounts for the color variation in this species? Climatic conditions don’t seem to explain the pattern, since three of the forms have been found growing right next to each other. Partially (or completely?) reproductively-isolated populations combined with random drift in pigment genes? Possibly, but it’ll take a lot of work to prove that hypothesis. Simple standing variation between freely-interbreeding populations? Possibly, but why are the bulk of orange-brown forms found north of Mendocino County? And even then, they co-occur with the “Red Form”; do any of fruitbodies in these areas show intermediate coloration? All these questions remain to be answered as of the time of this writing. As I hope I’ve shown with this article, we have much to learn about even the most common and familiar mushrooms. No area is too small, no question too basic! Get out there and document what you see. Take notes, take pictures, take specimens for an herbarium. With the help of citizen scientists like you, we’ll make more rapid progress to a Mycoflora of North America. Photos © Christian Schwarz Mushrooms covered: Marasmius plicatulus (red pinwheel) Previous Description All Featured Fungi Next Description

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. ... Psathyrella aquatica in the Rogue River current. Photo by Jonathan Frank (from mushroomobserver.org) I guess it’s not so strange. When the weather is hot and a little moisture is a pleasure, we head for the swimming hole. Apparently Psathyrella aquatica has similar habits. This small, drab mushroom would hardly be distinguishable from most other Psathyrellae species if it weren’t for its habit of fruiting underwater. This is most unusual behavior for a gilled fungus. Darlene Southworth who is a retired Southern Oregon University Biology professor confirmed the uniqueness of the species that Prof. Coffan found. In fact the species appears to be the only gilled mushroom species known to fruit under water. All specimens were permanently submerged in cold, spring-fed waters, not merely covered by rising water, and they continued to grow in the same area for 3 months. Dubbed Psathyrella aquatica , the “Rogue Mushroom” was introduced to the broader scientific community in a 14-page paper submitted Nov. 9, 2007 to the science journal Mycologia . The paper was written by Jonathan Frank, a laboratory technician at SOU, in collaboration with Coffan and Southworth. It was named in 2010, but its range is still something of a mystery. Psathyrella aquatica showing bubbles forming on the mushrooms cap. Photo by Jonathan Frank (from mushroomobserver.org ) So if you are vacationing and snorkeling in the upper Rogue River of Oregon, or for that matter any mountain stream in Northern California or Southern Oregon, keep an eye out for this little brown mushroom (LBM) that grows near submerged wood, and sometimes on river gravel. It apparently has only been recorded between June and late September from two locations on the Rogue. This mushroom is typically about 10 centimeters tall. It has a small bell-shaped cap about 2 centimeters wide, a thin stipe and gills. Small bubbles adhere to the cap and stem. Researchers have yet to definitively identify the gas producing those bubbles. All this begs the questions: Are there other species that fruit under water? How are spores dispersed? What is the evolutionary history? Limited information is available even as of 2025: Psathyrella aquatica on iNaturalist - 15 observations as of 2025 Psathyrella aquatica on Mushroom Observer - 2 observations as of 2025 The section below describes the mushroom and known habitats (as of 2014), and provides instructions on what to do if you happen to actually find it. Essentially get coordinates and call Southern Oregon University to report the discovery… PLEASE DO NOT PICK IT because Psathyrella aquatica degrades rapidly). The following guide has been published in hopes of establishing a range for the species. Search Guide for the Rogue Mushroom Psathyrella aquatica Based on what was known as of 2018: Habitat and Growth Conditions Fruiting from mid-June to late September Found on N Fork of the Rogue River. Found in flowing water (not in backwater or stagnant area). Constant baseflow (from springs rather than snowpack). Constant, fairly cold temperature. Submerged woody debris nearby (though sometimes found in bare alluvium). Alder usually present nearby. Observed on alluvium, on twigs, and among algae. Depth from near surface to 50 cm (20 in) below water surface. Morphology Cap: 1-2 cm (1/2 - 3/4 in) wide, buff-white to dark brown. Stipe: 7-10 cm (3-4 in) tall, thin and spindly, breaks easily. Hunting Suggestions The underwater photos are close-ups. In reality, these “little brown mushrooms” are small and hard to find, especially with rippling water. Direct sunshine helps. If you find one, you will likely find another. Slow down, look near debris at edges of a main channel, but still in flowing water near the banks or quieter shallow flow areas where silt can settle. What to Do Upon Observation: Do not collect specimens. These mushrooms degrade rapidly when picked. Note the location (GPS, USGS map, trail mile, whatever). Photograph the specimen and the habitat. See Photography for ID Purposes for tips. Contact Southern Oregon University and send them your findings or a link to your observations: southworth@sou.edu Mushrooms covered: See code Previous Description All Featured Fungi Next Description

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 ). ... Wavy caps specimens. Photo by Christian Schwarz Note from The Powers That Be: In the United States, psilocybin-containing mushrooms are classified as Schedule 1 drugs, illegal to possess, sell, transport, or cultivate. (This includes spores in the State of California.) The information on this page is provided for scientific and educational purposes only. Almost always encountered on wood chips, Psilocybe cyanescens is an aggressive ruderal species, fond of disturbance in urban areas. It is especially common in the cold, wet winter months around the San Francisco Bay. Through a combinatin of unintentional and intentional transplantation by humans and natural dispersal, it has spread widely throughout the United States. In California, it occurs at least as far south as San Diego County, although it is fairly rare south of Santa Cruz County. Psilocybe allenii is a recently-described species that is extremely similar in most respects. It is primarily differentiable by its less-wavy cap. See this link for more details: http://www.czechmycology.org/_cmo/CM64207.pdf Although only P. cyanescens and P. allenii occur with any regularity in Santa Cruz County, the further north one travels along the Pacific Coast, the more diverse the Psilocybe-assemblage becomes: P. baeocystis, P. azurescens, P. stuntzii, P. ovoideocystidiata, P. pelliculosa, and P. semilanceata all occur in this area, among those already mentioned. Main Photo: The main photo on this page shows somewhat faded specimens. Note the wavy caps and blue stains on the stipe. Spore deposit is dark purplish-gray to very dark reddish-brown. First Photo: Specimens showing the tendency of the stipe bases to bring up large chunks of substrate tightly bound with tough rhizomorphs. Note the aqua to navy-blue stains and the wavy cap margins. Second Photo: Specimens that have not yet developed much blue staining. Note the umbonate caps that are becoming wavy, chestnut-caramel colored caps, bright white stipes, and button with a silky white cortina-type partial veil near the center. Primary confusion species are other Psilocybe , but recreational users run the risk of confusing them with potentially-deadly Galerina marginata , as well as Pholiotina or Conocybe species. All of these have more fragile stipes, bright rusty-orange spore deposits, and lack strong blue staining on all parts. Galerina marginata grp. Photo: These rusty-spored wood-chip dwellers sometimes grow right alongside Psilocybe species, posing a serious danger to inexperienced recreational pickers. The softer stipe texture, lack of blue staining, and rusty spore deposit help distinguish them. P. cyanescens and its relatives are widely cultivated and collected for recreational use by a global populaton of neuronauts and other adventure-seekers. Effects of ingestion include wondrous and/or overwhelming visual enhancements/disturbances, heightened sensations, cyclical and often “swelling” feelings of ecstasy, euphoria and connection to place, people, Nature, Time, and the Universe; but can also result in feelings of fear, unease, disconnection, and loss of sense of Self. As with any psychedelic drug, personal predispositions and psychic peculiarities in combination with details of set and setting exert a heavy influence on the tone of the trip. Mushrooms covered: See code Previous Description All Featured Fungi Next Description

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 . ... Armillaria mellea (cropped). Photo by Hugh Smith This article was reposted from a message in FFSC's Google Group. A few minor editorial updates have been made since it was originally posted in 2016. How about all this rain! Those were a beautiful display of honey mushrooms, Hugh! Tight and turgid and just the right time to harvest. Seeing them prompted me to write a few lines about honeys not from any formal knowledge... but from my work experience and from 'experts' with whom I consulted for my clients in my work with trees. I hope it is helpful to some of you. I am not a scientist... just an observer. Clusters of Armillaria mellea (honeys) at the base of a tree. Photo by Hugh Smith Tree culture is a subject near and dear to my heart. I love oaks so much that I named my first horticultural business, 'Acorn Tree Service'...which morphed into 'Green Mansions Tree and Horticultural Specialty Services'. As an arborist/landscaper in So. Cal. for many years, I had to remove many dead or declining oaks after their battle with honey mushrooms ("Oak Root Fungus", Armillaria m. complex). I did not know that these shrooms were considered edible back in those days. In fact, not until I joined the FFSC a decade or so ago had I ever eaten a wild mushroom. (I made my wife eat a Chantie she harvested then I waited 48 hours!) Of course, she had harvested edibles in Kentucky for years before moving out here. I was just a city boy, an urbanbushman...what did I know? What I learned is that some sp. of honey mushrooms are more aggressive than others (i.e. our Armillaria mellea complex are very aggressive). Under certain unnatural conditions, they can/do attack and kill live trees ...and don't just fruit from dead stumps. They attack many sp. such as oaks, our native maple, other native flora like native grape vine and many ornamental/orchard trees and shrubs, vines (blackberry). Another potential plant foe, Phytophthora root rot, can be colonized by Armillaria sp. (honeys) and spread through that organism as well. Armillaria mellea . Photo by Hugh Smith This will not be news to many of you... but hopefully of interest to some newer members of the club, or others who are gardeners or stewards of one or more beautiful oak trees. Aside from being a potential host for delicious chanterelles and other benign edibles, oak trees, especially in urban settings under certain conditions, can attract parasitic honey mushrooms which you can see in Hugh's spectacular photos. In the urban setting, generally speaking, honey mushroom attacks on oaks and other ornamental trees/flora or orchard trees can be avoided...or halted in the early stages. Oaks in an undisturbed habitat are generally protected naturally. Obviously, though, trees fall or are damaged or are cut down in the woodlands as well. A specialty preventative or 'habitat remediation' service I offered was to restore the area under oaks from drip line to trunk as a 'fungus-free zone'. What would lead to an oak's demise all too often (and had to be removed or dealt with sooner than later) were an accumulation of man-made objects (used tires, boxes of tiles, etc.) or firewood stacked up against the trunk or misguided water-thirsty plantings needing frequent Summer water, water basins fashioned from brick, stone or wood around the tree's base, etc. Surplus soil or mulch built up above natural grade would also act as a wick or conduit for untoward mycelium to infiltrate the trees natural defenses between root crown and trunk. It all had to be removed or redistributed. Irrigation systems simply had to be reconfigured, redirected or yanked out. Older, established Oaks hate Summer water. Honeys love it. If a client wanted more than my preferred minimalistic design (letting oak leaves fall, naturally to cover the bare earth) I would 'plant' a few large, loosely arranged mountain stones, spread out away from tree trunks and/or I would plant and establish sparse native flora then call it a day. My main "design" and intent in this type of job was of a restorative nature and to prevent invading parasitic mycelium tendrils. We had a registered heritage oak tree (estimated 400 plus years of age) in my home town of La Cañada (pron. "lah canyada") that finally went into decline. I was one of many people called to consult with the property owners. The estate had changed hands a decade or so before and the new owners (from out of state) had immediately re-landscaped the entire property and over-trimmed the old tree "to favor the new plantings with air and light", not understanding the aforementioned cultural dynamics and consequences. It had taken about 10-12 years but the fungus won. Still barely alive, opportunistic beetle grubs finished the job and an iconic oak was lost to the community. Many folks who were my customers will have a regular supply of 'honeys' for a real long time. Armillaria can survive as rhizomorphs and vegetative mycelium in the soil for years hanging around old stumps and roots, dead or alive. Tough to control. A real bad actor in the wrong places. On the positive side though...good eating for some folks . Just avoid inadvertently introducing this particular fungal bonanza to your own vegetable garden...or your neighbor's by introducing white mycelium threads from your boots. For those who want to read more about different flora's susceptibility or resistance to "oak root fungus" and other related info, there is much to study online. Here are some links: RPD No. 602 - Armillaria Root Rot of Trees & Shrubs , University of Illinois Integrated Pest Management Armillaria Root Rot , University of California Integrated Pest Management Morphology (from mushroomexpert.com ): attached gills persistant ring on fiberous stem growing en-mass an the base of a sickly Quercus.speckled roughened cap sometimes orangey gills at age a tough outer stipe that peels away like string cheese. white spore drop color can often be seen in the field, by observing the tops of caps under other mature caps Mushrooms covered: Armillaria mellea (honey fungus) Previous Description All Featured Fungi Next Description

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. ... Amanita calyptroderma Debbie Viess has a very informative link on the BAMMS web site which tells more about this species. You can visit mushroomobserver.org and iNaturalist for observations. Amanita calyptroderma - Fall Coccora - tan to light brown Amanita vernicoccora - Spring Coccora - light yellow When I was first learning I ran into a lovely patch, while walking my dog Lexy, which I thought where coccoras. But I was new, so I collected a few of them to get some positive ID. I came home and posted pictures of my finds along with another Amanita sp. found in the Spring favoring oak trees on google groups. I got some interesting comments warning me to be very careful. I did take my coccora sample and got a positive ID. Kitty with Coccoras Since then I have been enjoying both Fall and Spring coccoras found on the coastal ranges and in the Sierras. They are beautiful and delicious and best of all one large specimen provides a tasty addition to any meal. Be picky and selective. I choose only firm young ones and take only what I can use right away. Mushrooms covered: See code Previous Description All Featured Fungi Next Description

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. * In December, we gather for a holiday potluck in lieu of the monthly speaker and social. Event Price The talk and social are FREE , and no registration 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 1 day to the event Dinner with Speaker | Dean Lyons May 19, 2026, 5:00 PM – 6:00 PM Special Noodle - Time honored dishes wit, 415 Ocean St, Santa Cruz, CA 95060, USA Get to know this month's speaker over a sit-down meal with a smaller group. RSVP 1 day to the event May Speaker | Dean Lyons : A Natural History of Gondwanaland Fungi May 19, 2026, 6:00 PM – 9:00 PM Santa Cruz Live Oak Grange, 1900 17th Ave, Santa Cruz, CA 95062, USA As our last local monthly speaker of the season, Dean will explore the similarities, differences and beauty of New Zealand and South America, which were once part of an ancient supercontinent. Details 120 days to the event September Speaker | Liv Fragiacomo : Organic Strawberries - Bio Alternatives to Plastic Sep 15, 2026, 6:00 PM – 9:00 PM Santa Cruz Live Oak Grange, 1900 17th Ave, Santa Cruz, CA 95062, USA Join us for our first monthly speaker of the 2026-2027 season! Details 155 days to the event October Speaker | Save the Date : Details TBD Oct 20, 2026, 6:00 PM – 9:00 PM Santa Cruz Live Oak Grange, 1900 17th Ave, Santa Cruz, CA 95062, USA Check back at the beginning of the season to learn about our October monthly speaker. Details 183 days to the event November Speaker | Save the Date : Details TBD Nov 17, 2026, 6:00 PM – 9:00 PM Santa Cruz Live Oak Grange, 1900 17th Ave, Santa Cruz, CA 95062, USA Check back at the beginning of the season to learn about our November monthly speaker. Details Scheduled Monthly Speakers Past Monthly Speakers Tue, Apr 21 April Speaker | Alissa Allen: Color, Craft & Connection: Mushroom Dyeing as a Practice of Presence & Renewal / Learn more 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. RSVP Closed Wed, Mar 18 Bonus Speaker and Cooking Demo | Olga Tzogas: Mushrooms and Culture of Greece / Details Olga Tzogas of Smugtown Mushrooms, based in Rochester, NY returns to her ancestral home to interact, learn and connect deeper to the mycelial communities, and the people still practicing traditional ways of life or those creating a new. Tue, Mar 17 March Speaker | Damon Tighe : Bioluminescence and UV fluorescence in CA / Learn more UV fluorescence makes any night hike turn into a little slice of the movie Avatar. Damon will talk about the nascent field of UV fluorescence, and genera of fungi that have very distinct UV fluorescent patterns. Load More 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. Play Video Play Video 54:52 April 2024 General Meeting — Taisiya Kupriyanova, “Mushrooms and Nutrition” Learn about the nutritional value of mushrooms and the health effects they can have on your body, from cancer preventive properties to blood sugar management to health of your microbiome and more. Mushrooms are packed with nutrition and surprising elements. Join this educational and fun talk to learn about mushrooms and how they relate to your nutrition. Video Gallery of Past Monthly Speakers

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. ... Coprinus comatus (from Google search) "Their moss rotted off them flake by flake Til the thick stalk stuck like a murderer’s stake, Where rags of loose flesh yet tremble on high Infecting the winds that wander by." --from The Sensitive Plant , Percy Bysshe Shelley - circa 1820 Imagine this – you’re a young and growing mushroom fruit-body. In a short amount of time, you’ve been triggered to grow and burst forth from the ground with enough force to break through solid concrete. Once in the atmosphere you’ve been designed to seek, additional triggers create a wave of spores to be released from the bottom of your column-shaped cap. Now, in a seemingly bizarre move, you begin to breakdown the very fibers of your being, turning your once firm cap into a melting mass of black goo. Eventually, nothing is left of your white and scaly brown button but ghostly tatters of dripping, oozing black that flail from a defiantly upright and bony looking stipe… Such is the scenario for the Coprinus comatus mushroom. It is a fascinating and at times powerful scenario known in biological terms as deliquescence or auto-deliquescence, and is one of the key morphological characteristics associated with this long-appreciated edible mushroom. Auto-digestion has also been used as a defining feature within mycological taxonomy and in part made this fungus the center of recent debate and shifts in categorization. Deliquescence So what’s happening when Coprinus comatus turns itself into a puddle on a stick? Deliquescence happens when animal or vegetable tissue liquefies itself through the release of various enzymes that interact with moisture, and is observed as a function of necrosis. These enzymes are known as hydrolytic enzymes. In the case of Coprinus comatus , it is a group of enzymes known as chitinase that break down the complex sugar chitin; Chitin is found in both mushrooms and shellfish and gives them their structure and sturdiness. When the deliquescing process is done, all that is left of the cap is an oozing black liquid dripping from the stipe (or stem) which remains in-tact; Chitinase is produced in the gills and cap only and not within the stipe. [i] C. comatus busts through asphalt. Photographer unknown Moisture in the atmosphere not only plays an important role in the process of deliquescing. It seems to be a driving factor in another one of the C. comatus mushroom’s dramatic feats; Growing with such force that it will burst through solid concrete (see picture). As the Coprinus comatus mushroom is being triggered to grow, it absorbs moisture from the atmosphere and gradually expands, in part creating great force. [ii] On the flip side, if there is not enough moisture in the air, deliquescence will not occur and a C. comatus will simply shrivel or show only slight signs of inkiness once fruited. Morphology C. comatus gill shot (2011). Photo by Malcolm Storey The process of auto-deliquescing can be a key morphological feature when identifying mushrooms, and is exhibited in several mushroom genera. These genera now include Coprinopsis , Coprinellus and Parasola . Mushrooms with this characteristic have been dubbed “inky caps” due to their melting properties, and the shaggy brown scales found on C. comatus gave rise to its nickname “shaggy mane” and “shaggy ink cap”. The presence of a melting, inky black cap is arguably one of the characteristics that landed this mushroom in Clyde Christensen’ “Foolproof Four” in 1943. It is also reported that liquefied Coprinus comatus was used as writing ink in George Washington’s day. [iii] The morphological feature of auto-digestion clashed with DNA analysis not long ago, creating somewhat of a stir in the world of mycological taxonomy. As a result, a genus was redefined while creating new ones. The name Coprinus comatus first appeared in 1797, and it was long held that the Coprinus genus, which stemmed from the Coprinaceae family, contained well over 100 species. [iv] However, DNA testing in the 1990s showed that most species in the Coprinus genus were in fact not related to Coprinus . Eventually, the Psathyrellaceae family was created to contain three newly erected genera: Coprinopsis , Coprinellus , and Parasola . Coprinus comatus became the type species for the genus Coprinus . DNA analysis found it to be related to the Agaricaceae family, and so the Coprinus genus was moved here. Coprinaceae lost status as a family of its own, becoming a synonym for Agaricaceae , and Coprinus was whittled down to three members: C. comatus , C. sterquilinus , and C. spadiceosporus . [v] Collection & Preservation C. comatus when edible (2011). Photo by Cass Fuentes As mentioned previously, Coprinus comatus is considered a very good edible, and is worth preserving or consuming shortly after picking as the auto-digesting process will continue once plucked. It has been widely observed that when in season, the fruit bodies appear rather quickly after a rainfall and will have liquefied its cap within 24 hours (given enough moisture in the atmosphere). It is considered edible and choice when the mushroom is still firm and not yet black. David Arora suggests dipping young caps in egg wash then breadcrumbs and frying for a tasty treat. [vi] It is reported that Larry Stickney, another renowned California mycologist, enjoyed stuffing them with a mixture of white cheeses topped with green onions, then broiling them until browned and crisp. Having absorbed so much moisture through the atmosphere, the mushroom will exude a large amount of water while cooked and is a popular component in soups. One method of preservation is to cook the mushrooms, either by microwaving large quantities or by sautéing them with butter, then freezing them in the accompanying liquid for later use. Another interesting method was mentioned in Fungi Magazine : Store the mushrooms in jars filled with CO2. The deliquescing process cannot occur without oxygen. Preserving them in such fashion has been shown to delay the liquefying process for up to 7 days longer than those left in regular storage. The same article suggests storing the mushrooms submerged in water, preferably in the refrigerator, to keep them from oxygen. [vii] Luckily for the Shaggy Ink Mane enthusiast, C. comatus is a widely distributed mushroom and fairly common when the season is right. This is usually in the fall or winter in the San Francisco Bay Area. It is saprophytic, and can often be spotted lining roadways and paths. They can be found seemingly by the hundreds (ask the author about the Carson-Iceburg Wilderness in October of 2011), in both forested areas and not, growing out of grass beds or soil or through the occasional asphalt. Observations of the fungus on iNaturalist.com and mushroomobserver.org are widely distributed and show sightings all over the world, including in Africa, Australia, Europe and North America. C. comatus . Photo by Fred Stevens (from mykoweb.com ) Though common, the Shaggy Ink Cap exhibits both uncommon and fascinating attributes that truly make it a mushroom worth admiring, black goo and all. The next time you spot a Coprinus comatus that is nothing more than black, dripping tatters from a pale white stipe, please do not be horrified as Percy Shelley may have been. Consider appreciating the fascinating and innovative process that this mushroom shares with other inky cap members within the fungal kingdom. References [i] Hideyo Miyake, Tsuneo Takemaru and Tatsuo Ishikawa (1980). Sequential production of enzymes and basidiospore formation in fruiting bodies of Coprinus macorhizus. Archives of Microbiology , 126 (3), 201-205. [ii] Cornish, Jim. Coprinus Comatus: the Shaggy Mane. Fungi Magazine , Volume 5 – No. 4, Fall 2012 ISSN 1941-4943 [iii] Freedman, Louise. The Mycological Society of San Francisco Cookbook, (1987) Louise Freedman & MSSF http://www.mssf.org/cookbook/shaggymane.html [iv] Wikipedia, http://en.wikipedia.org/wiki/Coprinus_comatus [v] Volk, Tom. Fungus of the Month for May 2004 : Coprinus comatus, The Shaggy Mane, http://botit.botany.wisc.edu/toms_fungi/ [vi] Arora, David. Mushrooms Demystified , (1986) 10 Speed Press [vii] Bunyard, Britt. Preserving Shaggy Manes. Fungi Magazine , Volume 5 – No. 4, Fall 2012 ISSN 1941-4943 Mushrooms covered: Coprinus comatus Previous Description All Featured Fungi Next Description

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! ... Suillus luteus (from scmycoflora.org) One of the most common remarks I get from eager beginners in the fall and winter is, "look at all these Boletes!" Excited that they have just hit the mother load of culinary excellence, I remark (as many before me), "sorry… it's a Suillus ". As what a Suillus is and why it is not on par with a "true" Bolete is explained, you can see the disappointment set in. Just one of those mushroom "rights of passage" we all have to go through. You spend an hour in the woods collecting what you think is going to be the meal of the year, only to find out you have the culinary equivalent of a wet sponge, and a maggot riddled one at that! With a little time and experience however Suillus is one of our easier local fungi to ID at the genus level simply by sight. Suillus pseudobrevipes . Photo by Christian Schwarz Suillus in generic terms is a Bolete, a common reference for pored terrestrial mushrooms in our area. In scientific terms they are in the order Boletales , defacto making them a Bolete. However Suillus is not only in a different genus, they are now in their own family Suillaceae . So what do they have in common with the mushrooms in the genus Boletus that trip people up? A few things: overall stature, pores instead of gills, habitat, color (sort of) and wishful thinking… When you see literally 20lbs of light-brown capped, pored mushrooms poking through the duff in a stand of pines the mushroom fever kicks in, and what in actuality is Suillus pungens , for a few frenzied moments is the greatest haul of Boletus edulis ever. Someone once said if you listen closely you can actually hear the mushrooms laughing at you… So what makes a Suillus a Suillus and not a Boletus , Leccinum, Aureoboletus , Buchwaldoboletus , Chalciporus , Tylopilus , Xerocomellus or Xerocomus ??? Lots of things, but here are a few stand-out macro characteristics that can be applied quickly in the field. First off, commonness and sheer quantity. Suillus outnumbers Boletus by what at times seems to be a billion to one. That epic patch you just stumbled on is not Boletus , it's Suillus . If it seemed too good to be true, that is because it is. The mushroom world plays by those rules as well. Also, Suillus will fruit fall through spring, whereas the prized edible Boletes tend to in fall and early winter, and normally only for a few weeks at best. Next is the slime! With the exception of one species in Aureoboletus , none of the "Boletes" even remotely come close to the cap slime, stickiness or goo of Suillus . Those pesky glandular dots! These always confuse people, so the simplest description I can give is small, dark dots or blotches on the stem that are greasy to the touch. None of the other Boletes have these (scabers on Leccinum are more bumpy and hard). Another characteristic I go with is smell. Suillus tends to have a very fresh, almost fruity aroma. It is very pleasant and reminds people of frozen orange juice or coniferous trees. And finally the "close, but not enough" characteristics of size and color. Suillus can be big mushrooms, but Boletus are normally bigger. Suillus caps tend to be brownish, but not as brown or brick red as Boletus caps. Suillus have pores, but they are not quite like Boletus . Really after an exhaustive survey of both genera one sees there is little in common when observed at a more objective, granular level. Here is a "scientific" description we have put together on the Santa Cruz Mycoflora Project website, for those that need a bit more: Suillus is a large and cosmopolitan genus, present throughout the world (in some places due to introduction). Recognition of the genus can take some time (since they are quite variable and intergrade to some degree with other bolete genera). The fruitbodies are usually medium-sized boletes. The caps are variably colored and show many different textures (smooth and extremely viscid to dry and scaly or hairy), but most have an easily-peeled skin (unlike many other boletes). The pores are often angular or slightly irregular and sometimes radially-arranged. Inspection of the stipe is important, as almost all species show either a partial veil or greasy glandular dots (the latter trait is unique to the genus). All are mycorrhizal, occurring in almost any setting as long as there are coniferous hosts in the family Pinaceae present. In our county, these hosts are the true pines and Douglas-fir. The genus is fairly speciose in California, with diversity structured around host and habitat specialization. Many species likely are undescribed or go by misapplied names. Fruitbodies found under non-native pines should be compared directly against European references, a number of Eurasian Suillus have been recorded in other parts of the state." -- Genus: Suillus , the Santa Cruz Mycoflora Project All jokes and remarks aside, what about actually eating them? I have read in Europe they are regularly eaten and in some areas, mainly Slavic countries, they are a prized edible. Locally they are typically shunned in favor of the "real" Boletes, chanterelles, Amanitas , etc. I have eaten a few of the local species and admittedly they were not that bad. Only fresh, firm buttons were used and the cap skin and slime was pealed off. If you can, remove the pores as well. They were fried in light butter and salt and eaten by themselves. One time they were added to a basic soup. Suillus pungens in my opinion is the best tasting one, but as fate would have it is also the most slimy one! S. pseudobrevipes was not too shabby and both S. caerulescens and S. fuscotomentosus were palatable. Since during our mushroom season you are literally almost guaranteed to find Suillus at any given time, it is worth giving them a shot as an edible. If you like them you will never be out of mushrooms again! Suillus actually are an interesting fungi to study as they have a very strict preference for mychorhizal hosts and apparently have very strict parasitic companions as well. Years of field work are showing that fungi in the family Gomphidiaceae parasitize Suillus on an intimate level. If research is correct literally each species of Suillus lives with only one type of conifer and is in turn parasitized by a specific species in Gomphidiaceae ! That is pretty specialized stuff! If you pay attention in our local woods you can witness this behavior for yourself. But alas, this is knowledge just for the science geeks amongst us, and at the end of the day for the average forager Suillus will remain the mushroom world's consolation prize in the sweepstakes for Boletes. Mushrooms covered: See code Previous Description All Featured Fungi Next Description

Join local forays in the Santa Cruz and Monterey Bay areas. Learn while exploring our local woods and fields with like-minded people. During the rainy season FFSC offers guided local mushroom forays, the best way to safely learn about finding wild fungi. Basket of mixed fungi. Photo by Dan Tischler We concentrate on finding, enjoying and learning a bit about some of our local mushrooms. We meet at a forested area in Santa Cruz County or the Monterey Bay area, talk about the types of mushrooms that can grow in the area's habitat, and then begin to hunt. Depending on the location chosen and the type of permit available, there may be some collection allowed; otherwise the goal will be education. If collection is allowed, we may hunt as a group and/or split up for a couple hours and then meet back together to show each other our fungal finds. The foray leader(s) will do our best to help you identify what you found, answer questions, and share knowledge. Always a fun family activity! The exact location is sent out to registered participants a couple of days before the foray. Please do not share the location with others. Occasionally some local forays may also include tailgate cooking (bring your own food and beverages) and tasting of any edibles collected. This will be announced in the foray's description. What to wear Layered warm clothing, sturdy footwear for hiking, and Tecnu if you get poison oak! Gloves for moving branches aside may also be useful. Activity level Some locations are relatively flat; others may involve steeper mountain roads or trails. When we collect as a group, we usually move fairly slowly while looking for and discussing mushrooms. If we split up, you can hike at your own pace. What to bring Basket or bucket to hold mushrooms, a knife and perhaps a small trowel. Waxed paper or brown paper bags to hold mushrooms (plastic bags are not recommended). A field guide if you have one (David Arora's All That The Rain Promises and More is a good choice for our area). Bring your own water or beverage to stay hydrated. Snacks are optional. What to read Before joining any foray, we ask that you read and follow FFSC's mushroom collection ethics and etiquette guidelines , to ensure that we continue to be welcome at foray locations. Beginners are welcome You don't need prior experience. That said, if you've never taken a mushroom ID class , we also encourage you to read FFSC's Learn about Wild Mushroom ID pages. Past Local Forays Sold Out Sat, Dec 06 December Local Foray / Details Join us before our potluck to enjoy and learn a bit about some of our local mushrooms. Sold Out Sat, Nov 01 Local Fungus Foray-Nov 1, 2025 / Details Get out in the woods! Log. Photo by Dan Tischler Local Forays Join local forays in the Santa Cruz and Monterey Bay areas. Learn while exploring our local woods and fields with like-minded people. No events at the moment Scheduled Local Forays

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 103 days to the event Alaska Long-Distance Foray, September 2026 Aug 29, 2026, 3:00 PM – Sep 06, 2026, 11:00 AM Bill White's Alaska Sports Lodge, 38110 Greatland St, Sterling, AK 99672, USA 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. Buy Tickets Scheduled Long-Distance Forays Past Long-Distance Forays Sold Out Fri, Jan 23 Albion II Long-Distance Foray, January 2026 / Details Save the date for our January foray in Mendocino! Enjoy fruiting fungi, pleasant people, feast on fabulous foods, and refreshing rains. RSVP Closed Fri, Dec 12 Albion I Long-Distance Foray, December 2025 / Details Save the date for our December foray in Mendocino! Enjoy fruiting fungi, pleasant people, feast on fabulous foods, and refreshing rains. 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.

Albion Long Distance Forays Our Albion forays are weekend-long trips to the Mendocino area, where chanterelles, black trumpets, and more can be found. We travel to the Mendocino Coast twice a year to explore this bountiful haven for fungal species: Albion I in December: Early winter brings a wide range of fungi, including edibles such as boletes, matsutake, chanterelles, candy caps and more. Albion II in January: Bounties of black trumpets, hedgehogs and winter chanterelles greet us as we revisit the area during late winter. Tickets for Albion forays usually go on sale 3 or 4 months in advance and often sell out quickly. Check Upcoming Events for the latest status. If you can't make one of these fabulous events, monitor this website and FFSC's Google or Facebook group to find out when the next Albion foray will be held. Please note: You must be a member of FFSC to participate in our Albion forays. Saturday Activities On Saturday we meet at 8:30am to discuss the day's plans, and then we head out to hunt! We usually explore areas like Salt Point and the Jackson Demonstration State Forest. Afterwards, we share potluck appetizers and dinner, learn from a guest speaker. After the speaker, anyone who is interested can gather in the lab area to review and identify our foray findings. We encourage all participants who want to learn more about mushrooms to come and help out with the ID. Lodging Our hub for lodging and the potluck is the Albion Retreat and Learning Center , located just one mile from the seashore, eight miles south of Mendocino, 28 miles from a state forest, and 60 miles from Salt Point in the valley of an old lumber camp on the Albion River. The Albion Field Station is owned and operated by Pacific Union College. It has welcomed students and visitors with its rustic charm since 1947. The campus has a large dining hall with a commercial kitchen that will be available to all participants. We utilize the kitchen for individual meals and our famous Saturday night potluck. The following prices are approximate, based on past Albion Forays (and are thus subject to change for future Albion dates). All ticket options include the Saturday activities, plus your choice of lodging. An Albion cabin for 4 people (~$260 - $400 per cabin) A dorm bed in a shared Albion cabin (~$100 per bed) An RV space at Albion with a hookup (bring your own RV) (~$180 per space) No lodging at Albion; participate in Saturday events only ($40 non-refundable) Check in is on Friday afternoon, and we clean up and check out on Sunday morning. (There are no group activities formally planned on these days. Participants socialize and make plans for hunting in the area.) As with all FFSC events, the prices are determined by facility rental costs, vendor fees, insurance costs, etc. Event staff are all unpaid volunteers. Reservation Info & Policies Expand each FAQ item to see the details. Albion Cabins/beds All cabins have shared rooms. Some cabins are fully handicap accessible, some have bunk beds, and some have beds in a loft. The loft option is best for kids and the more limber. You can specify your preference when you order tickets, and we will do our best to accommodate your preference. Albion RV spaces As the access road is fairly narrow and curvy, and can be icy, this option is best for smaller motor homes. The recommended size is 30' or smaller. The largest to have navigated down the winding narrow road has been 38' but you must be a very good RV driver. Saturday activities only If you prefer to arrange your own accommodations offsite, you may purchase a ticket to participate the Saturday activities. The Saturday ticket is non-refundable . (The ticket covers a share of the group permit, cafeteria rental, etc., which FFSC must pay in advance and the vendors do not give refunds.) Cabin and RV space assignments Cabin, dorm bed, and RV space assignments will be sent out before the event and will be posted on the door at the main office at Albion. The lodging reservations are for Friday night (check-in after 3PM) and Saturday night, with checkout on Sunday before 11AM. Albion Cabins owned by Pacific Union College How to buy tickets When tickets go on sale, FFSC members will see a button or link to buy a ticket (reservation). You'll be able to choose which type of ticket you want (entire cabin, individual bed, RV space, or just the Saturday events). You will be able to add each ticket to your shopping basket before paying. Cancellation policy Saturday-only tickets are non-refundable . Lodging (cabin, bed, RV space) tickets are partially refundable IF you cancel more than 10 days before the start date. The club will refund the price you paid minus the payment processor's service fees (usually 3% - 5% of the price). No refunds for lodging tickets will be issued if you cancel within 10 days before the start date. Alternatively, you are welcome to find another FFSC member to buy your ticket(s) for the full price you paid. Be sure they read the policies before purchasing your ticket, and inform the trip leader of the change. If you have questions about this event before purchasing a ticket, use the Contact FFSC form on this website, or use our Google Group or Facebook group (info available on the Contact FFSC page, too). If you purchase a ticket, our Minister of Long-Distance Forays or an event volunteer will follow up with you to provide any additional details. What to Bring Based on members' experiences with this event, we suggest you include the following gear: Potluck dish & cabin supplies For the cabins and Saturday night potluck, plan to bring the following at a minimum: A dish to share at the Saturday potluck. Review our Potluck Essentials page when planning what to serve. Bedding, pillows, towels, and toiletries for yourself. A dehydrator if you have one - damp mushrooms don’t last very long, so make sure you can enjoy them long after the trip! Alternatively, you can cook your mushrooms and keep them refrigerated in your cabin or the dining area. See Culinary Techniques . Saturday foray gear For the Saturday foray, we recommend you bring: GPS, a walking stick, a loud whistle, and a water bottle Collecting gear (basket, knife, brush, wax and/or paper collection bags) Layers of clothing - weather ranges from mild to wet and cold. Keep your head and feet dry! If you're new to collecting and to mushroom identification, we suggest you read our free FFSC Online Learning pages for basic info and tips. Event Policies & FAQs Albion Field Station Policies STRICT NO PET POLICY : Albion Retreat and Learning center has a "NO PETS POLICY". If you violate this policy, you will be fined $250 and be asked to immediately clean your room/cabin and check out. Service animals are OK (with permission first) in handicap units only (Vanessa 1 or 2). Please make sure you reserve the right type of cabin for your needs. Animals can't be in cars overnight or in food prep areas. Proof of current shots must be provided. Upon registration, please note that you wish to bring a service dog in the comments section at checkout. You may also be required to be answer these questions if you intend to bring a service dog: (1) whether the animal is required because of a disability, and (2) what work the animal is trained to perform. Clean meats in rooms : The Albion Field Station is owned by Pacific Union College, a private college for the Seventh-day Adventist learning community. The organization eats clean meats, and respectfully requests that there be no pork, bacon, crab, shellfish, squid or octopus cooked in the kitchenettes. Alcohol is not allowed on site : Evidence of alcohol containers, corks, corkscrews, etc. - including any in the garbage--is grounds for the FFSC being banned from using this wonderful facility in the future. Masks are still recommended in the buildings. FFSC Long-Distance Foray Policies By registering for and attending this event, you are also agreeing to these policies: Potluck Essentials : You agree that you understand acceptable mushroom species to serve. Personal Responsibility : FFSC is not responsible for any harm caused by potluck dishes or collected mushrooms that are eaten, handled or prepared inappropriately. Participants are responsible for deciding what to eat. Contact Poison Control if an emergency occurs. Collection Ethics & Etiquette : Help us make sure local and state agencies keep allowing us to collect mushrooms! Additional Policies for Long-Distance Forays : You agree you understand the risks, and how long-distance forays are typically operated. Please login as an FFSC member to see additional policies and other information below. Members Only Content Login Join FFSC