“Please note that we cannot accept any dishes brought with wild mushrooms. This is very important as we don’t want anyone inadvertently poisoned! Store bought mushrooms are fine, and non-mushroom dishes are also fine. Feel free to bring beverage of your choice.”
Damn! I’m always telling neophyte mycophagists* the importance of taking mushrooming seriously, and this really makes the point: the Mid-Hudson Mycological Association is full of paranoid ‘shroomers! I completely agree though—there is no way I’m eating some random wild mushroom dish at a MHMA potluck, or any potluck, for that matter.
But my god, I love the mushrooming world. I love the Latin names, the prettiness of all those “myco”-prefixed words (mycoremediation, mycology, mycophagous, mycophagy), just everything. I was never into science or botany or biology or anything like that as a kid (though my grandfather was a well-known Chicago naturalist, I never met him, sadly), and my hunger for myco-knowledge appeared suddenly a few years ago and has only grown with time.
I’m planning to finally read Mycelium Running this month, have any of you read it? I sort of always pretend to have already read it, because I’ve read excerpts and so much about it and the greatness that is Paul Stamets, but I figure it’s time to stop fiddling around and just read it. Mycelium: another adored word in my collection. Tempeh makes a mycelium too, did you know that? Myceliums are everywhere. (This is not related, but I want to brag here that I made some tempeh in a log shape recently and it turned out pretty good! It was barley-soybean tempeh, pretty tasty! This is even less related, but I am thinking of getting some t-shirts printed up that have a cute drawing of tempeh and the words “the soyfood with culture” –how awesome would they be?)
It is 1 AM, I have been working long, long days for too many days to count; I am going on a quickie vacation tomorrow then a long, long one next week; the house is clean and tidy in preparation of housesitters; and in just twelve hours I will be shedding layers like my childhood rattlesnake pet shedding skin: in short, life is wonderful. And I got to slip a few semicolons into this post! My happiness is complete. I am going to celebrate this moment by indulging in my favorite pastime: eating carbohydrates in bed.
See you soon from a whole other side of the country, mates.
*I mean, even after many workshops and classes and forays, I consider myself a neophyte, too, but I sure seem to run into a lot of scarily trusty new ‘shroomers who tell me weird “rules” that are totally not true—all blue-stemmed mushrooms are not tasty and/or edible and/or psychedelic, people!