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Synopsis
An incredibly versatile cooking ingredient containing an abundance of vitamins, minerals, and possibly cancer-fighting properties, mushrooms are among the most expensive and sought-after foods on the planet. Yet when it comes to fungi, culinary uses are only the tip of the iceberg. Throughout history fungus has been prized for its diverse properties-medicinal, ecological, even recreational-and has spawned its own quirky subculture dedicated to exploring the weird biology and celebrating the unique role it plays on earth. In Mycophilia, accomplished food writer and cookbook author Eugenia Bone examines the role of fungi as exotic delicacy, curative, poison, and hallucinogen, and ultimately discovers that a greater understanding of fungi is key to facing many challenges of the 21st century.Engrossing, surprising, and packed with up-to-date science and cultural exploration, Mycophilia is part narrative and part primer for foodies, science buffs, environmental advocates, and anyone interested in learning a lot about one of the least understood and most curious organisms in nature.
Review
Eugenia Bone is a nationally recognized journalist, food writer, and former president of the New York Mycological Society. She is the author of Microbia, The Kitchen Ecosystem, At Mesa's Edge, Italian Family Dining, and Well Preserved. Her books have been nominated for a variety of awards, including a James Beard Award, and her work has appeared in The New York Times, The Wall Street Journal, Saveur, Food & Wine, and Gourmet, among others.Chapter 1FORAYS AND FESTIVALS
My journey into the realm of fungi started with basic venality. I love to eat wild mushrooms, but I don't love paying for them. They're hellaciously expensive in Manhattan where I live. The problem was: How to find them? And then I learned about the New York Mycological Society (NYMS) and their promises of guided mushroom hunts. It sounded good. Plus, the price of membership was right: $20 a year.
The NYMS offers lectures on fungal biology, slideshows of mushroom photography (Taylor Lockwood's show packed the room), a banquet featuring mushrooms during the winter (a Roman Feast, a Cantonese Banquet), many small guided walks, and a few big forays every year, the most popular being the Morel Breakfast.
When I first joined the club, I tried to mask my true motivation. At the winter lectures, I pretended to be interested in all mushrooms, nodding with phony delight at the slides of inedible molds or polypores or whatever. The truth is, I was embarrassed to admit I was participating in a scientific club mainly in anticipation of spring, when the morels came up and the hunting would begin. But shortly after the announcements for the Morel Breakfast went out, I realized I was not alone in my greed. Everyone in the club was horny for morels. Free, fresh, fat morels.
Morels are probably the most fetishized of all wild edible mushrooms. There are numerous Web sites devoted to hunting morels, replete with near pornographic close-ups of the wrinkly capped fungus, or shots of copious morel blooms or children happily posing with gargantuan specimens. Morel Web sites boast breathless postings of morel flushes throughout the country. (I am particularly fond of the online morel sighting maps, which are updated daily during the season, like tornados on a midwestern weather map.) There are around 10 regional festivals throughout the midwestern states, at least one anthropological study on rural community morel hunts, and morel paraphernalia of all sorts for sale. Theories abound as to why morels are so culty, but Tom Nauman of www.morelmania.com says it's because morels are well-known in the general population. I think Nauman is right. The morel is the American wild mushroom.
The Morel Breakfast--held the first weekend in May, when the morels are generally, hopefully up--is always prefaced by a flurry of e-mails, first the very hush-hush directions to our spot, an abandoned apple orchard in New York west of the Hudson River, then the admonitions not to hunt the orchard and pick all the mushrooms prior to the breakfast, and finally people looking for rides to the hunting grounds. I have a car and so drove a handful of ladies and their baskets and walking sticks, their tick spray and suntan lotion and water bottles, to the home of an amiable couple who live on the way to the orchard and who put out a bagel and lox spread for the club at their own expense. At the breakfast, our foray leader, Dennis Aita, explained that morels are the fruiting bodies of a fungus. The fungus is the organism and the mushroom is the organ of sexual reproduction, like a fruit or a flower.
There are many types of fungi (which can be pronounced as either fun-ghee, fun-gee, or fun-jai, though most mycophiles say fun-jai), and not all produce mushrooms, but the fungus Morchella does. There are quite a few species of morels--no one is sure how many--but we were hunting Morchella esculenta (esculenta is Latin for succulent and delicious). Dennis told us to look for M. esculenta, aka the gray or yellow morel, under dying apple trees. The fungus that produces morels lives in association with the roots of the apple tree. When the tree fails, the fungus fruits in order to spread its spore--and subsequently find a new host. In essence, to find the morel, you have to find the tree.
Which is not such an easy thing. The club hunts an abandoned apple orchard surrounded by residential developments, and the place is overgrown with pricker bushes, but we hunt there for two reasons: The morels have been fruiting there for 25 years, and it is in nearby Rockland County, an undemanding commute for New Yorkers who tend to be infrequent drivers.
Eighty people showed up that year, about a third of our membership. They were mostly older, retired people, but also young parents herding children, holding their wiggly kids' arms while they smeared on the tick repellent, plus a few French people. I'd only hunted in Colorado prior to this, and where we go, in the West Elk Mountains, there are about 10 billion acres of wilderness per person. It is rare to see anyone else in the woods. It is common to get lost. Not so at the NYMS morel hunt. As soon as we were parked and assembled, Dennis gave the word, and in an arthritic charge, dozens of people crashed into the woods, most following those who seemed to know where they were going. It felt a little like the stampede that occurs when they first open the doors of a Black Friday warehouse sale. I struck out in the opposite direction.
The NYMS, whose logo is inspired by The New Yorker magazine's mascot Eustace Tilley (the dandy in the top hat) looking through his monocle at a mushroom, had a couple of starts and stops during its 100-plus-year history, but the avant-garde composer John Cage (1912-1992) and a few friends resuscitated it in the late '50s. Cage's belief that music is meant "to sober and quiet the mind, thus rendering it susceptible to divine influences" also describes the mushroom hunt--or at least, a mushroom hunt without a crowd--the quiet but intense contemplation of nature that reveals a hidden mushroom. Cage turned many folks on to mushrooming. I've met a number of people with no particular interest in fungi who claim to have hunted with him. (In New York, that's kind of like running into people who've said they've gotten drunk with Norman Mailer.) But he created many true converts. One is Paul Sadowski, who prepared Cage's music for publication and is now secretary of the club.
Back to the hunt. It took me some time just to identify a dying apple tree. To be honest, the whole orchard looked like one gigantic bramble patch, filled with buzzing insects and senior New Yorkers in khakis, but after a sweaty hour I got the hang of it and started to crawl under the thickets and through the poison ivy, the shiny red leaves tiny as squirrel ears, to check the base of the decaying trees.
As I crawled under one tree, eyes narrowed to avoid scratching my corneas with twigs, I spotted one large brown morel. And then I saw her. Apple cheeked and undaunted by the thorns, her gray bun pulled askew by snapping branches, crawled an elderly lady from the opposite direction toward the very morel--the only morel--I'd spotted.
I deferred to her, of course, as if the fat morel between us were a seat on the bus.
The history of amateur mycology in America (from the Greek, myco = fungus, ology = study of) is not that long. While immigrant groups and Native Americans gathered the mushrooms they knew were edible or medicinal, as a hobby mycology didn't gain momentum until the 1880s. Botany--which included fungi in those days--was one of the most popular of the sciences for hobbyists. During the Victorian era, the sciences achieved their cultural authority: Natural history and natural philosophy became science, and science became a profession. For decades, though, fieldwork conducted by amateur mycologists contributed to the body of knowledge, and amateurs collected many of the samples that fill botanical garden archives in the United States today.
The instigating factor that may have led to the advance of mycological societies in America was the death, in 1897, of Count Achilles de Vecchj, an Italian diplomat residing in Washington, DC. The count died from eating Amanita muscaria--the fly agaric. This is the most iconic of all mushrooms-- the one with the red cap with white spots on it--and, except in the count's case, not fatal, although it can make you very sick or get you high, depending on what part of the world the specimen comes from, how you prepare it, and how much you eat. The death of the count, which was a widely publicized sensation, led the United States Department of Agriculture to issue public advisories about toxic mushrooms. Although the Washington mycological club had been organized 3 years before the count's last meal, his death, and the subsequent publication of Charles Mcllvaine's 2 1/2-pound tome, One Thousand American Fungi, describing hundreds of edible (although not always tasty) mushrooms, ushered in an increased interest in fungi, and regional mushroom clubs began to, well, mushroom. Today there are at least 95 mycological societies in North America, three regional clubs, and one national club. There is also a professional club, the Mycological Society of America, which organizes conferences and publishes the scientific journal Mycologia. For the amateur or hobbyist, learning about mushrooms in order to eat them but avoid poisoning is definitely one of the reasons why people join mycological associations.
In recent years, the advent of new, exclusive tools like electron microscopy and genetic analysis--and their growing importance in mycology-- has widened the gap between most amateurs and pros.
Most mycological societies have a scientific advisor affiliated with the club who instructs the members on regional identification. This is important, because the toxicity of mushrooms can vary according to their habitat, their age, and their method of preparation, and because mushroom identification books can be deceiving. What does "edible with caution" mean? The New York Mycological Society has a number of expert amateurs, but our guru is Gary Lincoff, the author of The National Audubon Society Field Guide to North American Mushrooms, a menschy, approachable fellow whose knowledge is as encyclopedic as his collection of mushroom-themed T-shirts, which he wears over long-sleeve shirts--a look not every man can pull off. Experts like Gary are keen to disabuse members of wives' tales like poisonous mushrooms tarnish a silver spoon, mushrooms that grow on wood are safe, mushrooms that animals eat are safe, and mushrooms that can be peeled are safe. (All untrue.) Their portfolio of sayings usually includes witticisms like "No mushroom is poisonous until you eat it" and "Leave one mushroom for the mycologist and one for the doctor."
In 1973, the North American Mycological Association established a toxicology committee, and in 1982, they created the Mushroom Poisoning Case Registry based on voluntary information from the regional societies and the American Association of Poison Control Centers. Only 1/2 to 1 percent of poisonings that are reported to poison control centers each year are attributed to mushrooms, and of that, according to a 30-plus-year summary of poisonings, about 1 percent end in death. Indeed, more people die of shark attacks than mushroom poisoning. The majority of reports describe gastrointestinal disturbances like vomiting and diarrhea stemming from eating a wide variety of species.
Mushroom poisonings are not necessarily simple to define. When a combination of species is eaten, the culprit may be unclear. The health or circumstances of the eater may be a factor in poisoning, as well as allergic reactions to the proteins in a given mushroom. Additionally, mushrooms may be contaminated by bacteria and molds, or by environmental poisons like pesticides or radiation, and the symptoms from these pollutants can be mistaken for mushroom poisoning.
Of the 1.5 million species of fungi projected to be out there, perhaps 5 percent have been identified. Of that 5 percent, maybe 10,000 species produce fleshy mushrooms, and about 400 of them are poisonous. In a field that is constantly evolving, these numbers are speculative, but in general, of the 400 species that are poisonous, 20 are commonly found, 6 of which are lethal. (And of the 2,000 or so species that are probably edible, 100 are widely picked and 15 to 30 are commonly eaten.) The challenge, then, is to know your mushrooms.
There are many types of mycetismus (poisonings caused by eating mushrooms), but only three types of poisoning dependably kill. Amatoxin poisoning is the worst. It is responsible for 90 percent of all mushroom fatalities in this country, and probably in Europe, too. Amatoxin poisoning is caused by eating either the destroying angel (Amanita bisporigera) or the death cap (Amanita phalloides), the mushroom that famously killed Sam Sebastiani Jr., a member of the Sebastiani Californian wine family in 1997, and possibly Emperor Claudius (AD 4-54), among other species. One cap of an A. phalloides will make you very sick, even do you in, especially if you exhibit symptoms within 6 hours of eating. Symptoms start with gastrointestinal pain, vomiting, and diarrhea that subside after a day, leading, unfortunately, to a false sense of security, because without prompt treatment, 40 percent of patients die within a week of the onset of symptoms. A few days after the first symptoms, the patient suffers hepatic dysfunction, sometimes renal failure, and even liver necrosis. With prompt intervention, 80 to 90 percent of patients live. In Europe, injections of the compounds silibinin and silymarin, extracts of the milk thistle, are used to treat amatoxin poisoning. In the United States, treatment consists of IV fluids and penicillin--although there is no evidence that penicillin, an antibacterial medicine, does any good. Nor are there data to suggest which protocol is more successful.
That doesn't mean new toxins aren't being discovered. One syndrome, called rhabdomyolysis, which causes a breakdown of skeletal muscle tissue, has recently been described in a Japanese Russula species.
The second serious type of mushroom poisoning is orellanine (or cortinarin) poisoning. It is rare in the USA. Three species of Cortinarius mushrooms will cause delayed-onset renal failure within 2 days to 2 weeks after eating the mushroom. The symptoms start with nausea, vomiting, and anorexia, followed in hours or days by kidney problems. Three to 10 caps will produce irreversible kidney failure, more so in men than women. The novelist Nicholas Evans, author of The Horse Whisperer, had a kidney transplant in 2011, having mistaken Cortinarius speciosissimus--also known as the deadly webcap--for porcini. At the time of this writing, his wife and brother-in-law, who ate the mushrooms as well, were on the kidney transplant waiting list.
The third killer is gyromitrain poisoning. Gyromitra esculenta, the false morel, contains a particularly toxic hydrazine called monomethylhydrazine, the same stuff from which missile and rocket propellant is made. Two to 5 cups of this mushroom will cause a gastrointestinal phase (nausea, vomiting, diarrhea), followed by fever and fatigue. Severe poisoning leads to liver toxicity or renal failure, coma, and death.
Microbia
From Eugenia Bone, the critically acclaimed author of Mycophilia, comes an approachable, highly personal look at our complex relationship with the microbial world. While researching her book about mushrooms, Eugenia Bone became fascinated with microbes—those life forms that are too small to see without a microscope. Specifically, she wanted to understand the microbes that lived inside other organisms like plants and people. But as she began reading books, scholarly articles, blogs, and even attending an online course in an attempt to grasp the microbiology, she quickly realized she couldn’t do it alone. That’s why she enrolled at Columbia University to study Ecology, Evolution, and Environmental Biology. Her stories about being a middle-aged mom embedded in undergrad college life are spot-on and hilarious. But more profoundly, when Bone went back to school she learned that biology is a vast conspiracy of microbes. Microbes invented living and as a result they are part of every aspect of every living thing. This popular science book takes the layman on a broad survey of the role of microbes in nature and illustrates their importance to the existence of everything: atmosphere, soil, plants, and us.
This popular science book takes the layman on a broad survey of the role of microbes in nature and illustrates their importance to the existence of everything: atmosphere, soil, plants, and us."
Cooking With Healing Mushrooms
Take the fear out of fungi with dishes that help you integrate medicinal mushrooms into your daily diet—from Chanterelle Toast to Shiitake Bloody Marys. Mushrooms have been used to heal, nourish and nurture the body, mind and spirit for millennia. This book quickly and clearly details the healing properties of various mushrooms from the common button mushroom to exotic varieties like shiitake and enoki. Luckily, you don’t need to be an herbalist, chef or mycologist to reap the benefits of delicious, nutritious mushrooms. This handy cookbook serves up 150 easy-to-make dishes that incorporate these adaptogen-rich superfoods into recipes that are equally tasty and medicinal, including: Creamy Morel and Onion Dip Enoki-Scallion Chickpea Fritters Chanterelle Toast with Ricotta Fajita Veggie-Stuffed Portobellos Maitake “Bacon”-Avocado Sandwiches Mango Lassi with Turmeric and Cordyceps Oyster Mushroom Philly Cheesesteak Potatoes Cherry-Chaga Cheesecake Smoothie Hen of the Woods Tacos “A great way to offer people with common dietary restrictions, like lactose intolerance, a chance to enjoy more than just veggies and hummus at a cocktail party.” —Outside Magazine “There are ways that even mushroom haters can work healing fungi into food . . . Contains 150 original recipes showcasing 15 types of medicinal fungi ranging from soft cooking varieties such as shiitake and cremini to tough tree species, including reishi and chaga.” —Mountain Xpress
Bone , Eugenia . Mycophilia : Revelations from the Weird World of Mushrooms . New York: Rodale, 2011. Child, Julia, Louise Bertholle, and Simone Beck. Mastering the Art of French Cooking. New York: Alfred A. Knopf, 2016. Czarnecki, Jack."
Food Lit: A Reader's Guide to Epicurean Nonfiction
An essential tool for assisting leisure readers interested in topics surrounding food, this unique book contains annotations and read-alikes for hundreds of nonfiction titles about the joys of comestibles and cooking.
Subjects: Coming-of-Age, Family Relationships, India , Indian Cuisine, Multicultural Issues, Recipes Now Try: Some of Madhur Jaffrey's cookbooks include At Home With Madhur Jaf— frey and Madhur Jajj'rey's World Vegetarian ."
Sentient Performativities of Embodiment
This collection addresses the burgeoning interest in the body as a site of affective and somatic, as well as sociocultural, communication. It explores what performers do with bodies in practice, rehearsal, and performance and how that translates to audiences and their sociopolitical contexts.
Bone , Eugenia . Mycophilia : Revelations from the Weird World of Mushrooms . New York: Rodale, 2011. Borrell, Perejaume and Fernando de Porras-Isla, eds. Tres Dibujos de Madrid. Una acción the Perejaume. Madrid: Editorial Complutense, S.A. ..."
As Long As We Both Shall Eat
As Long as we Both Shall Eat is a culinary history of wedding feasts. Examining the various food customs associated with weddings in America and around the world, Claire Stewart not only provides a rich account of the foods most loved and frequently served at wedding celebrations, she also offers a glimpse into the customs and celebrations themselves, as they are experienced in the West and in various other cultures. She sheds light on the historical and contemporary significance of wedding food, and explores patterns of the varieties of conspicuous consumption linked to American wedding feasts in particular. There are stories of celebrity excess, and the book is peppered with accounts of lavish strange-but-true wedding tales. The antics of wealthy socialites and celebrities is a topic rich for exploration, and the telling of their exploits can be used to track the fads and changes in conventional and contemporary wedding feasts and celebrations. From cocktail hours to wedding cakes, showers to brunches, the food we enjoy to celebrate the joining of life partners helps bring us together, no matter our differences. Readers are treated to a tasty trip down the aisle in this entertaining and lively account of nuptial noshing.
Eugenia Bone , Mycophilia : Revelations from the Weird World of Mushrooms (New York: Rodale, 2011), 145. 37. Bone , Mycophilia , 144. 38. Bone , Mycophilia , 159. 39. Raphael Minder, “Spain Has Little Appetite for Truffles, but Plenty for the ..."
The Official ACT Prep Guide 2023-2024, (Book + Online Course)
The comprehensive guide to the 2023–2024 ACT test—including 8 genuine, full-length practice tests. The Official ACT® Prep Guide 2023–2024 book includes six authentic ACT tests—all of which contain the optional writing test—so you get maximum practice before your test date. These full-length practice tests are also available on the Wiley Efficient Learning platform and mobile app alongside two additional bonus tests via the PIN code inside, so you can study your official materials anytime, anywhere.* This guide provides clear explanations for every answer straight from the makers of the ACT to help you improve your understanding of each subject. You'll get: Practical tips and strategies for boosting your score on the English, math, reading, science, and (optional) writing tests Eight total practice tests—six in the book, eight online 400+ online flashcards to ensure you’re mastering key concepts A customizable online test bank Wiley Efficient Learning’s personalized exam planner feature, where you can build the study schedule that meets your unique needs Expert advice on how to mentally and physically prepare for your test This edition has been updated with a new practice test, new writing samples and prompts, so you can be sure your materials will set you up for success on today's ACT. Through the Official Guide, you'll learn what to expect on test day, understand the types of questions you will encounter when taking the ACT, and adopt test-taking strategies that are right for you. By using this guide and its accompanying expansive resources, you can feel confident you'll be ready to do your best! *Online prep materials valid for one year from PIN code activation.
... adapted from the book Mycophilia : Revelations from the Weird World of Mushrooms by Eugenia Bone (©2011 by Eugenia Bone ). There are a number of fungi that live in mutualist relationships in which a balance of interests occurs between ..."
The Deerholme Mushroom Book
Expand your culinary knowledge of wild and cultivated mushrooms with this comprehensive cookbook by award-winning writer and chef Bill Jones. Learn from an acknowledged expert in the field of wild foods how to source mushrooms through foraging, shopping, and growing, and get a thorough overview of the common types of wild and cultivated fungi. Gain insight into the medicinal and cultural uses of mushrooms, and reap the health benefits of simple, unprocessed food. Delicious recipes for basic pantry preparations, soups, salads, meats, seafood, and vegetable dishes, all featuring mushrooms, include: Truffle Potato Croquettes; Mushroom Pate; Porcini Naan; Semolina Mushroom Cake; Beef Tenderloin and Oyster Mushroom Carpaccio; Curried Mushroom and Coconut Bisque. The Deerholme Mushroom Book is every chef’s essential guide to edible mushrooms.
National Audubon Society Field Guide to North American Mushrooms (National ... 2010 Mushroom , Nicholas P. Money, Oxford University Press USA, 2011 Mycophilia : Revelations from the Weird World of Mushrooms , Eugenia Bone , Rodale Books, ..."
This Is a Book for People Who Love Mushrooms
A celebratory compendium of nature's weirdest and most wonderful fungi, with gorgeously illustrated profiles of notable mushrooms and information on foraging, understanding, and appreciating these magnificent living things For amateur mycologists and experienced foragers alike, this delightful guide acts as a welcome to the wonderful world of mushrooms. From the most common and recognizable varieties frequently found in your supermarket aisle or backyard to the rarest, most fantastical offerings that look straight out of a fairytale illustration and everything in between, This Is a Book for People Who Love Mushrooms is a carefully researched, whimsically illustrated primer on a subject that naturalists are discovering more about each year. Accessible to enthusiasts of all levels, it is the perfect gift for the mushroom lover in your life.
Meg Madden. Mycelium Running: How Mushrooms Can Help Save the World, Paul Stamets Mycophilia : Revelations from the Weird World of Mushrooms , Eugenia Bone ."
Mushrooming
A one-of-a-kind, vibrant, illustrated guide to more than a hundred common and charismatic mushroom species found across the northern hemisphere, with engaging storytelling that explores the intersection between mushrooms and art and over 120 colorful illustrations
An Illustrated Guide to the Fantastic, Delicious, Deadly, and Strange World of Fungi Diane Borsato ... books I would recommend include: Eugenia Bone , Mycophilia : Revelations from the Weird World of Mushrooms John Cage, ..."
How to Forage for Mushrooms without Dying
With the surging interest in foraging for mushrooms, those new to the art need a reliable guide to distinguishing the safe fungi from the toxic. But for beginner foragers who just want to answer the question “Can I eat it?”, most of the books on the subject are dry, dense, and written by mycologists for other mycologists. Frank Hyman to the rescue! How to Forage for Mushrooms without Dying is the book for anyone who walks in the woods and would like to learn how to identify just the 29 edible mushrooms they’re likely to come across. In it, Hyman offers his expert mushroom foraging advice, distilling down the most important information for the reader in colorful, folksy language that’s easy to remember when in the field. Want an easy way to determine if a mushroom is a delicious morel or a toxic false morel? Slice it in half – “if it’s hollow, you can swallow,” Hyman says. With Frank Hyman’s expert advice and easy-to-follow guidelines, readers will be confident in identifying which mushrooms they can safely eat and which ones they should definitely avoid.
An Absolute Beginner's Guide to Identifying 29 Wild, Edible Mushrooms Frank Hyman ... of Mushroom Lore by Lawrence Millman Mushroom by Nicholas P. Money Mycophilia : Revelations from the Weird World of Mushrooms by Eugenia Bone COOKBOOKS ..."
Mushroom Spotter's Deck
Complete with 78 cards, each featuring a watercolor painting of a mushroom on the front and an engaging description on the back—including identifying characteristics, fun facts, and a dash of mystical mushroom wisdom—this deck is an invitation to notice and appreciate the mysterious world of fungi. An accompanying booklet includes a brief introduction to mushrooms, a glossary of terms, plus guidance on how to use the cards: display them as art or keep them on hand during your nature walks! Packaged in an attractive, portable box, this playful and informative deck is a must-have for mushroom lovers of all varieties.
Mushrooms aren't picky and will present them- selves in the most unlikely places. Eugenia Bone , author of Mycophilia : Revelations from the Weird World of Mushrooms , once found the much- sought-after Morel mushroom growing behind an ..."
In Search of Mycotopia
“Mushrooms are having a moment. [A] natural sequel for the many readers who enjoyed Merlin Sheldrake’s Entangled Life.”—Library Journal “Bierend writes with sensual verve and specificity, enthusiasm, and humor. . . . [He] introduces us to the staggering variety of mushrooms, their mystery, their funk, and the way they captivate our imaginations.”—The Boston Globe “Nothing is impossible if you bring mushrooms into your life, and reading this book is a great way to begin your journey.”—Tradd Cotter, author of Organic Mushroom Farming and Mycoremediation From ecology to fermentation, in pop culture and in medicine—mushrooms are everywhere. With an explorer’s eye, author Doug Bierend guides readers through the weird, wonderful world of fungi and the amazing mycological movement. In Search of Mycotopia introduces us to an incredible, essential, and oft-overlooked kingdom of life—fungi—and all the potential it holds for our future, through the work and research being done by an unforgettable community of mushroom-mad citizen scientists and microbe devotees. This entertaining and mind-expanding book will captivate readers who are curious about the hidden worlds and networks that make up our planet. Bierend uncovers a vanguard of mycologists: growers, independent researchers, ecologists, entrepreneurs, and amateur enthusiasts exploring and advocating for fungi’s capacity to improve and heal. From decontaminating landscapes and waterways to achieving food security, In Search of Mycotopia demonstrates how humans can work with fungi to better live with nature—and with one another. “Comprehensive and enthusiastic. . . . This fascinating, informative look into a unique subculture and the fungi at its center is a real treat.”—Publishers Weekly “If you enjoyed Merlin Sheldrake’s Entangled Life . . . I highly recommend this book. . . . In the vein of Louis Theroux, Bierend journeys deep in the wonderfully strange subculture of the mushroom-mad.”—Idler magazine
Citizen Science, Fungi Fanatics, and the Untapped Potential of Mushrooms Doug Bierend. Mycological Society (website), March 9 ... Eugenia Bone , Mycophilia : Revelations from the Weird World of Mushrooms (New York: Rodale, 2011), 4–7. 36."
Soil and Spirit
As a farmer with decades spent working in fields, Scott Chaskey has been shaped by daily attention to the earth. A leader in the international Community Supported Agriculture (CSA) movement, he has combined a longstanding commitment to food sovereignty and organic farming with a belief that humble attention to microbial life and diversity of species provides invaluable lessons for building healthy human communities. Along the way, even while planning rotations of fields, ordering seeds, tending to crops and their ecosystems, Chaskey was writing. And in this lively collection of essays, he explores the evolution of his perspective—as a farmer and as a poet. Tracing the first stage in his development back to a homestead in Maine, on the ancestral lands of the Abenaki, he recalls learning to cultivate plants and nourish reciprocal relationships among species, even as he was reading Yeats and beginning to write poems. He describes cycling across Ireland, a surprise meeting with Seamus Heaney, and, later, farming in Cornwall’s ancient landscape of granite, bramble, and windswept trees. He travels to China for an international conference on Community Supported Agriculture, reading ancient wilderness poetry along the way, and then on to the pueblo of Santa Clara in New Mexico, where he joins a group of Indigenous women harvesting amaranth seeds. Closer to home on the Southfork of Long Island, he describes planting redwood saplings and writing verse under the canopy of an American beech. “Enlivened by decades of work in open fields washed by the salt spray of the Atlantic”—words that describe his prose as well as his vision of connectedness—Scott Chaskey has given us a book for our time. A seed of hope and regeneration.
Eugenia Bone , Mycophilia : Revelations from the Weird World of Mushrooms C. P. Cavafy, Rae Dalven (trans.), The Complete Poems of Cavafy Guy Davenport, Every Force Evolves a Form: Twenty Essays Brian Doyle, One Long River of Song: Notes ..."
Fantastic Fungi
Companion to the film Fantastic Fungi. Contributions from Michael Pollan, Andrew Weil, Eugenia Bone, and many more expterts make Fantastic Fungi an awe-inspiring visual journey through the exotic, little-known realm of fungi and its amazing potential to positively influence our lives. An all-star team of professional and amateur mycologists, artists, foodies, ecologists, doctors, and explorers joined forces with time-lapse master Louie Schwartzberg to create Fantastic Fungi, the life-affirming, mind-bending film about mushrooms and their mysterious interwoven rootlike filaments called mycelium. What this team reveals will blow your mind and possibly save the planet. This visually compelling companion book of the same name, edited by preeminent mycologist Paul Stamets, will expand upon the film in every way through extended transcripts, new essays and interviews, and additional facts about the fantastic realm of fungi. Fantastic Fungi is at the forefront of a mycological revolution that is quickly going mainstream. In this book, learn about the incredible communication network of mycelium under our feet, which has the proven ability to restore the planet’s ecosystems, repair our health, and resurrect our symbiotic relationship with nature. Fantastic Fungi aspires to educate and inspire the reader in three critical areas: First, the text showcases research that reveals mushrooms as a viable alternative to Western pharmacology. Second, it explores studies pointing to mycelium as a solution to our gravest environmental challenges. And, finally, it details fungi’s marvelous proven ability to shift consciousness. Motivating both the visually stunning film and this follow-up book is an urgent mission to change human consciousness and restore our planet.
CHAPTER 11 FUNGIAS FOOD AND MEDICINE FOR PLANTS (AND US) EUGENIA BONE EUGENIA BONE is a nationally known nature and food ... She is the author of six books, including Mycophilia : Revelations from the Weird World of Mushrooms and her ..."
The Writers Directory
... 2003 ; Icy Antarctic Waters , 2003 ; The Shortest Day : Celebrating the Winter Solstice , 2003 ; Firefly at Stony Brook Farm , 2004 ; From Seed to Pumpkin , 2004 ; Wiggling Worms at Work , 2004 ; We Gather Together : Celebrating the ..."
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