|
|
|
|
| Illuminating Fungi: The Science of Fungal Bioluminescence
|
|
Fungal bioluminescence was first described by Aristotle (384-322 B.C.E.), and continues to fascinate and puzzle scientists today. While over 125 species of fungi are known to produce luminescent mushrooms or mycelium, the chemical and genetic basis of the light-producing reaction was only recently discovered, and the reason these fungi glow remains somewhat of a mystery. Come learn about our current understanding of the evolution, ecology and biochemistry of this phenomenon. And yes, there will be lots of pictures of glowing mushrooms!
|
|
|
|
Brian 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. |
|
|
|
|
|
| Fungimental Mycophagy |
David Campbell presents a sophisticated look at the basics of eating wild mushrooms. Come along for a journey in learning about all the ins and outs of fungal edibility.
|
|
|
| David Campbell has been collecting, studying, eating, teaching, and writing about wild mushrooms for 50 years. An expert mycophagist (one who safely eats a wide variety of wild mushrooms) and experienced outdoor group leader, he served more than a decade on the Mycological Society of San Francisco Council, including two terms as president. He is also past president of the Mycological Society of Marin County.
|  |
| He remains active with the San Francisco Poison Control Center for mushroom poisoning incident response throughout the Bay Area. With a primary focus on edible and poisonous mushrooms, David has led innumerable fungal forays, taught basic mycology and wild mushroom seminars, and provided educational presentations and adventures for numerous CA mushroom clubs along with the annual Napa Truffle Festival in Napa, CA. Beyond the US, David’s international tour company, Mycoventures, offers gourmet mushroom, truffle, and wine tours to Northern Italy and Croatia. Contact info@mycoventures.com to learn more about their upcoming fungal and food events. |
|
|
|
|
| ID discussion with Camp Mycologist |
| Else Vellinga |
| 3:30 - 4:00 pm, tables at side-rear of the Dance Hall |
 |
Else Vellinga is a Dutch, cat-loving, knitting mycologist living in Berkeley, CA, who cares deeply about using fungi in conservation efforts and who likes to spread her love and knowledge of fungi. |
| Else is a mycologist who is interested in naming and classifying mushroom species in California and beyond, especially Parasol mushrooms. She has described 22 species as new for California, and two California species are named after her! She got her training at the National Herbarium in the Netherlands, and her PhD at the University of Leiden.
|
|
|
This image was created by user Grant (Grande4231) at Mushroom Observer, a source for mycological images. You can contact this user here. English | español | français | italiano | македонски | മലയാളം | português | +/−, CC BY-SA 3.0, via Wikimedia Commons
|
|
Her main goal is to contribute to the conservation of mushroom species, and for that reason she has proposed several species for the IUCN global database of endangered species. She tries to keep current with the mushroom literature. She can be found with the name else on iNaturalist. Else is also an avid knitter and likes to use mushroom dyed yarn for her creations |
|
This image was created by user Tom Bruns (pogon) at Mushroom Observer, a source for mycological images. You can contact this user here. English | español | français | italiano | македонски | മലയാളം | português | +/−, CC BY-SA 3.0, via Wikimedia Commons
|
|
|
|
|
|
| Outdoor Fire & Social Time - Outside the Dining Hall |
| Saturday - 4:00 - 5:30 pm |
Andy Still & Phil Minnick present Mushroom Appetizer Cooking demo - Mushroom Soup, Grilled Mushrooms, Bread & Sauces, & MycoCoffee Tasting
|
|
Far West Fungi donated soup and mushrooms
|
|
 |
Andy Still's passion for food and cooking intersected with mushrooms about 20 years ago at a MSSF fungus fair at the Oakland Museum. He is a camp chef at SOMA camp and has volunteered for many seasons to make the MSSF Mendo happy hour a fun one with soup served with mushrooms and bread grilled over an open fire.
In Andy's day job he works with chefs and salespeople to find the best restaurant equipment solutions for their type of cuisine and volume.
|
A California native, Phil has been an educator in the bay area since he first transplanted himself to the East Bay in 2009. He has taught subjects as varied as English literature, food preservation, home affordability for first time buyers. He started a small business of his own, focusing on recipe and menu design for those with dietary restrictions.
In 2015, Phil had a child (with some help), mostly to validate the terrible puns that he considers a “sense of humor,” and to have someone to subject to his dad jokes. “Parent” is the title he is most proud of.
Currently Phil exchanges his time for money as both a personal chef and a realtor with Keller Williams. He is a facilitator of the East Bay Permaculture Guild and is an active member of the Reclaiming East Bay community. In his ample free time, he loves hiking, fiber arts, board games, and playing music.
|
 |
| Myco Mendo Mondo
|
| Hosted by Ken Litchfield in the kitchen
|
| For many years MendoCamp has offered an "open secret" Saturday latenight event not listed on the official schedule as a "surprise bonus" event spread by word-of-mouth invitation to everyone at camp. It's now an official announcement so attendees can prepare themselves to participate as late as you like or not. Participation and/or just observing the happenings is encouraged! |
|
Participants can utilize the professional stainless steel kitchen* facilities to prepare, present, and partake of appropriate mushrooms collected on the woodland daytime foray display tables or raw ingredients brought from home or finished home preparations ready to sample at MycoMendoMondo.
This might include your own home brewed meads, wines, beers, kombuchas, and other ferments of all kinds that you bring to share with other campers at MendoCamp. If you are inexperienced with presenting, this gives you an easier opportunity in a lower pressure environment to practice your presentation skills. |
| *All participants are responsible for helping to clean up the kitchen once they are done with their culinary experimentations and/or presentations so that we all leave it in proper order for the Sunday morning breakfast kitchen crew.
|
