Mad about Mushrooms . . .

Kudos to Scott Pavelle for his Bolete Filter and to NAMA for their Virtual Presentations

True, I am always raving about this new world of mushroom programing. And, why not? The abundance of recently introduced and engaging information that we have available is so satisfying and enriching, although it may seem a little overwhelming from time to time.

I personally am quite excited in particular about the virtual programming that NAMA is now offering. For example, Monday’s offering was entitled “Learning about Boletes and the Online Bolete Filter Tool with Scott Pavelle.” Yes, quite a mouthful for a title, but the presentation was outstanding, just what I would have expected from NAMA … and more.

For years, dare I say more than 35 years, I have been an active member of various local mycological societies, and, have wondered what would be the value of joining NAMA. Sure there were the NAMA forays, but not all of us can attend forays. And, sure there was the newsletter. But, last night's program and the follow-up discussion, along with other such recent offerings have convinced me that there is a real and identifiable benefit to NAMA membership. In fact, the opportunity to be a part of this program via Zoom was more than worth the cost of a year’s membership.  I sincerely hope that NAMA will continue to offer such enlightening programs!

The Admirable Bolete, always a delightful find.

January, 2021's Recipe of the Month: Hank Shaw's Hen of the Woods Steak

When you first discover Hank Shaw, you realize that he may be best described as a renaissance man.  He's a writer, forager, hunter, fisherman, restaurant cook, political reporter ... and I am sure that there is a lot more that can be added to his list of accomplishments.  I personally have come to his fan base rather late but nonetheless am an enthusiastic admirer, smitten by his reverence and commitment to "honest" foods. 

Sure I could go on and describe him in more detail, but I suspect that this following quote really sums up who he is:

"I write. I fish. I dig earth, forage, raise plants, live for food and hunt anything that tastes good. I’ll drink fancy Scotch, craft beer, Pabst Blue Ribbon, a fine Barolo or hell, even kombucha, depending on my mood or who’s offering. I spend my days thinking about new ways to cook and eat anything that walks, flies, swims, crawls, skitters, jumps – or grows."