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The Kitchen Mycologist
This illustrated presentation by Eugenia Bone explains basic mycology through the lens of the kitchen, covering how mushrooms grow, why some mushrooms are only collected in the wild, and why cultivated and wild types taste so different. It delves into the various lifestyles of fungi, the impact fungi have on healthy gardens and crops, all about truffles, mushroom nutrition and poisoning. A great talk for beginners!
Eugenia Bone is a nationally known nature and food writer and author. Her work has appeared in many magazines and newspapers, including The New York Times, The Wall Street Journal, Saveur, Food & Wine and Gourmet. A member of the American Society of Science Writers and former president of the New York Mycological Society, Eugenia has lectured widely in venues such as the New York Public Library, and has been a guest on radio programs and podcasts, most recently on Wisconsin Public Radio's "To The Best of Our Knowledge" and Mushroom Revival's podcast "Mushrooms and Microbes with Eugenia Bone." She is a member of the faculty at the New York Botanical Garden where she teaches classes on microbial ecology, psychedelic mushrooms, mycology and food preservation.
Eugenia is the author of six books. "At Mesa's Edge" was nominated for a Colorado Book Award. "Italian Family Dining" was written with her father, celebrated chef Edward Giobbi. Her book "Well-Preserved" was nominated for a James Beard award and was on many Best Cookbooks of 2009 lists. Eugenia is featured in the documentary directed by Louie Schwartzberg, "Fantastic Fungi" (2019) along with mycologist Paul Stamets, Dr. Andrew Weil and author Michael Pollan, which is currently touring the United States, Canada and overseas, and a contributor to the companion book. Eugenia lives in New York City and Western Colorado
All lecture programs: $15 member, $20 non-member. Space is limited so register early!