 February 2023 | |||||||||||||||||||
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 Photo credit: Alan Rockefeller |
Ann organized the Merchandise for the fair. She helped attendees find the size and color T-shirt they preferred. And happily sold copies of All the Rain Promises and More...  |
 Carol was the Vendor Coordinator for the fair, and was involved in many aspects of planning. She was instrumental in keeping the team focused and on an even keel. Carol led a mushroom cut-out activity in the Craft Zone. |
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Curt was the Fungus Fair Co-Chair - a time-consuming and challenging job that is like herding cats in the rain. Curt has also organized many of the MSSF camping forays over the years and trained a crew of foray leaders.  |
 J.R. organized the ID and Display Table set-up for the fair - a daunting task. He also taught a Beginning Mushroom ID Workshop at the fair. His ID workshop sold-out in only 4 days. |
Karen has been organizing the Craft Zone for many years. Each time, she comes up with new ideas. The Craft Zone is one of the most popular hand-ons areas at the fair. (Those are porcini, not snowballs.)  |
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Kristin did detective work early on to find, tour and evaluate potential venues. At the fair she was the anchor for the Culinary Group and Edible Mushrooms table which attracted a lot of interest from fair-goers.  |
 Maria did outreach and advertising for the Fungus Fair. Maria wears several hats on Council as Culinary Co-Chair and Social Media moderator. She's also an amazing forager and provided fungi for the fair displays. |
Maya is a college student who designed the art for the Fungus Fair T-shirts and poster. She is an experienced forager.  |
 Mike coordinated the forays for the fair - a critical job since the mushroom collections are the heart of the event. With heavy storm damage affecting access to foray locations, it was more challenging than usual. Mike is also the MSSF Program Coordinator and arranged for the speakers at the fair. It cannot be overstated, how essential these two tasks - forays & programs - are for the fair. |
Natalie is MSSF President. She has initiated various projects that are improving MSSF. Natalie helped in many aspects of the Fungus Fair. Volunteers at the fair can thank Natalie for the food they enjoyed in the break room.  |
 Pascal is MSSF Treasurer. He deals with the nuts and bolts of finance, insurance certificates for events, and paperwork of various kinds. You might have seen him at the Merchandise Table acting as cashier for the event. Pascal is also an intrepid forager. |
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Paul managed Admissions for the Fair - a demanding task given how busy it was at the gate! Paul is also co-chair of the Culinary Group and helps organize the monthly dinners. That is a bag of freshly collected morels he is holding up.  |
 Sarah is MSSF vice-president. For the Fair, she assisted with fungus foraging, volunteers, membership, and moral (morel?) support. Additionally, she ran around at the Fair taking care of the various unexpected things that arise needing to be addressed by a good problem-solver. |
Stephanie has been helping out with the fair for many years now. She was co-chair of the fair this year, organized volunteers, did web site updates, EventBrite ticket management and a few other things. Stephanie has been instrumental in shifting MSSF leadership demographics to include more women.  |
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Culinary Corner
Cauliflower Mushroom
(Sparassis crispa)
In the winter, some restaurants are featuring the cauliflower mushroom (Sparassis crispa) in their menus! Afici, a restaurant in San Francisco's South of Market neighborhood that focuses on a mix of French and Italian flavors, offers two dishes with this mushroom. The first dish is smoked Wagyu Tri-Tip, with radicchio, chicories, and cauliflower mushroom. The other dish is Carne Cruda, which in English means “raw meat”: an appetizer made of seasoned raw beef with cauliflower mushroom sott'olio, huckleberry, and the choice of black truffle. Marlowe, also in the SOMA district, is a new American restaurant that serves a cauliflower mushroom carbonara. The restaurant is run by Chef Jennifer Puccio, who was a finalist for the James Beard “Best Chef West Coast” Award in 2015. In a 2022 conversation with Sharon Seto and Robert Richards on Haute Living Magazine, she released the recipe for cauliflower mushroom carbonara that is still used at Marlowe! While carbonara is traditionally an Italian spaghetti dish, Puccio’s recipe uses cauliflower mushrooms instead, served with English peas, pea tendrils, black pepper and parmesan. Another local restaurant is State Bird Provisions located in the Fillmore District, which currently holds one Michelin star! They cook American food with an Asian influence and on the menu this year you’ll find a cauliflower mushroom nabe, a Japanese winter hot pot that traditionally consists of meats, vegetables, and mushrooms simmered in broth and served in a clay pot.
As seen in these new additions to winter menus, cauliflower mushrooms are versatile and can be cooked in many different ways, like in soups and pastas. I recently talked to Pat George, who’s favorite mushroom is the cauliflower mushroom and has been a member of MSSF for several decades. She likes making fritters from cauliflower mushrooms, by roughly chopping up cauliflower mushrooms and mixing them with eggs, salt, and sage or rosemary, then shaping them into patties and frying them. She also preserves cauliflower mushrooms by cooking them in a pressure cooker and canning them, which maintains their special springy texture. Unlike other mushrooms, sparassis usually doesn’t get flaccid or chewy.
Left: Lucy holding a five pound cauliflower mushroom!
Right: a small cauliflower mushroom found in Salt Point Park
Canning is a great option if you find a large cauliflower mushroom. The average cauliflower mushroom weighs a few pounds, but they can grow up to 100 pounds. In the image above is a 5 pound cauliflower mushroom someone found growing in their yard in South San Francisco. You can find cauliflower mushrooms in Point Reyes, Salt Point Park, and Mendocino. They grow near the base of conifer trees, especially pines, but you might not come across a cauliflower mushroom even after hiking for miles! If you’re lucky enough to find one though, the cauliflower mushroom will grow back there at the same spot the following year. In appearance, the cauliflower mushrooms look like a day-old clump of egg noodles stuck in a colander according to Langdon Cook, and I certainly agree. Surprisingly, they not only look like egg noodles, but taste and cook like egg noodles too. This makes them a great substitute, and in any recipe you can simply switch out egg noodles for sparassis.
This month’s recipe is an egg drop soup, a classic staple in many Chinese restaurants. It gets its name from the whisked egg poured into the soup right before it is done cooking, giving the finished soup “egg flowers”. Depending on how you would like your soup, you can pour in the egg and stir the soup faster for larger egg flowers, or pour in the egg and stir the soup slower for smaller egg flowers. If you beat the egg lightly you’ll get yellow and white egg flowers, and if you beat the egg thoroughly you’ll get just yellow egg flowers. This recipe takes a twist on a simple egg drop soup by using cauliflower mushrooms, which adds to the flavor and gives a noodle-like texture to the soup!
Cauliflower Mushroom Egg Drop Soup
Recipe adapted from Wild Meat Lets Eat YouTube Channel
Recipe adapted from Wild Meat Lets Eat YouTube Channel
Ingredients:
- Cauliflower mushroom (Sparassis crispa)*
- 4 cups chicken or vegetable broth
- 2 teaspoons soy sauce
- ½ teaspoon ground ginger
- 1-2 drops sesame oil
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 eggs
- Salt and pepper to taste
To clean the cauliflower mushroom, tear the mushroom into small clusters. Dunk the cauliflower mushroom into a bowl of cold water and shake out any dirt or debris. Trim off and discard any bad parts of the mushroom and place the cleaned mushroom in a colander.
Left: cleaned cauliflower mushroom
Right: soup while cooking
In a pot, add the broth, soy sauce, ginger, and cauliflower mushroom. Add 1-2 drops of sesame oil, and add some salt and pepper. Cover the pot and bring the soup to a boil. Let it cook until the cauliflower is tender (about 4 minutes).
While the soup is boiling, use a fork to blend the cornstarch and water in a small bowl. In another small bowl, beat the eggs. Once the cauliflower mushroom is tender, pour in the cornstarch and water in the soup. Stir the soup and let it simmer for one minute, then slowly pour in the beaten eggs.
Turn the soup off the heat. Salt and pepper to taste and ladle into bowls. Enjoy!
Culinary Group News
The MSSF Culinary Group is a participatory cooking group open to all MSSF members who are interested in the gastronomical aspects of mushrooming.
Gatherings are generally held on the first Monday of each month at 7:00 p.m. at the San Francisco County Fair Building, "Hall of Flowers" in Golden Gate Park; - at 9th and Lincoln. Members of MSSF and the Culinary Group, and their guests, are invited to attend.
In January, the Culinary Group gathered for a potluck featuring fresh-foraged mushroom dishes. February's dinner gathering is: "The Legendary Mushroom Pizza Battle" (Dinner Captain: Maria Pham; Monday 2/6/23 - 6pm). Arrive at 6:00 p.m., eating begins at 7:00 p.m. Registration is required, and the fee will be collected at the event.
Any MSSF member may register to attend a Culinary Group dinner in the "Members Only" area of the Society's website, www.mssf.org.
(Covid protocol: please do not register or attend if you are not fully vaccinated for Covid 19, or if you are feeling unwell or experiencing any covid or cold symptom).
Preserving Mushrooms
Should you be fortunate enough to find more mushrooms than you can reasonably consume while fresh, here are some ways you can deal with this delectable dilemma. The information comes from my talks with MSSF stalwarts including Norm Andresen, Terri Beasejour, Mike Boom, Don Simoni, Larry Stickney, and Mike Wood.
Preserving
Always start with fresh specimens. Remove dirt and any bad parts. Slice into1/8- to 1/4-inch thick pieces. Some of the most successful methods of preserving your bounty are these:
Sautéing and freezing: Sauté in butter or oil, but not olive oil since it adds other flavors. Don’t add any salt. You can use oils with no flavor of their own but results are not as good as with butter. Mushroom varieties that require a lot of cooking and that hold a lot of moisture, such as chanterelles, can be dry sautéed—that is, without using oil or butter. Place in air tight containers and freeze. For even better results, use a vacuum packer so air in the container won’t make the butter go rancid over time.
Drying: Dry in a food dehydrator for the best and quickest results, but be sure to set it no higher than 115 degrees (if it has a thermostat) so the mushrooms are dried without cooking them. Air drying on screens in the sun works well, but bring them inside at night. If you are drying on screens inside, you can speed the process along using a heater or fan to circulate the air under the screens. A convection oven set to no more than 110 degrees also works well. Leave oven door slightly ajar to allow the moisture to escape. You can also slice and string mushrooms on a string or thread to air dry. You can dry small specimens whole this way.
Blanching: (Par-boiling.) Blanch in salted, boiling water for 2-3 minutes. Plunge into cold water to stop further cooking. Transfer onto paper towels to dry. Store in plastic bags in freezer. Again, a vacuum
packer keeps them longer.
Storing and Reconstituting
Once you’ve preserved your mushrooms, you need to store them and—when the time is right—reconstitute them.
Storing: Package dried mushrooms into air tight jars. Store in a cool, dark place. You might freeze them for a few days to kill off bugs, or keep them in the freezer. You should place sautéed mushrooms in airtight containers in serving size portions and then freeze them. You may process sautéed mushrooms in a food processor until the size of rice grains, place them in ice cube trays and freeze them. Store the cubes in plastic bag and use one or two cubes to flavor any soup or sauce.
Reconstituting: Soak dried mushrooms in warm water for 30 minutes or more. Simmer tougher varieties like chanterelles, save the soaking water for stock or reduce and use with sauces. Allow frozen sautéed mushrooms to thaw slowly and use immediately.
Tips For Different Species
Common species that you can preserve successfully include these:
Morels: Drying works best. You can dry small ones whole; you should cut larger ones lengthwise in half or cut them horizontally into wheels. You may also sautée and freeze them, or blanch them and freeze them whole. Don’t freeze them raw; they turn to mush.
Chanterelles: Sautéing and freezing is best. White and golden Chanterelles dry well but are leathery. The best preservation method for black chanterelles is to dry them.
Boletes: Slice lengthwise and dry. The pores can be removed from older specimens. Dried Boletes age well and increase in flavor intensity. Boletes do well sautéed, and you can freeze rock-hard buttons whole. Grind dry Boletes into powder and use for flavoring soups, sauces, etc.
Candy Caps: Dry. The maple-syrup-like aroma comes out strongest when dried.
Hedgehogs: Sauté or blanch and freeze. You can also dry or pickle them.
Lepiota: Slice and dry. They age well.
Oysters: Cut into strips and blanch, then freeze. Great in potato soups with a little thyme. You can also dry and powder them.
Agaricus: Dry. Use this method if you find them on sale at bargain prices at your favorite supermarket.
Sparassis: Cut into one inch thick slices and dry.
Preserving
Always start with fresh specimens. Remove dirt and any bad parts. Slice into1/8- to 1/4-inch thick pieces. Some of the most successful methods of preserving your bounty are these:
Sautéing and freezing: Sauté in butter or oil, but not olive oil since it adds other flavors. Don’t add any salt. You can use oils with no flavor of their own but results are not as good as with butter. Mushroom varieties that require a lot of cooking and that hold a lot of moisture, such as chanterelles, can be dry sautéed—that is, without using oil or butter. Place in air tight containers and freeze. For even better results, use a vacuum packer so air in the container won’t make the butter go rancid over time.
Drying: Dry in a food dehydrator for the best and quickest results, but be sure to set it no higher than 115 degrees (if it has a thermostat) so the mushrooms are dried without cooking them. Air drying on screens in the sun works well, but bring them inside at night. If you are drying on screens inside, you can speed the process along using a heater or fan to circulate the air under the screens. A convection oven set to no more than 110 degrees also works well. Leave oven door slightly ajar to allow the moisture to escape. You can also slice and string mushrooms on a string or thread to air dry. You can dry small specimens whole this way.
Blanching: (Par-boiling.) Blanch in salted, boiling water for 2-3 minutes. Plunge into cold water to stop further cooking. Transfer onto paper towels to dry. Store in plastic bags in freezer. Again, a vacuum
packer keeps them longer.
Storing and Reconstituting
Once you’ve preserved your mushrooms, you need to store them and—when the time is right—reconstitute them.
Storing: Package dried mushrooms into air tight jars. Store in a cool, dark place. You might freeze them for a few days to kill off bugs, or keep them in the freezer. You should place sautéed mushrooms in airtight containers in serving size portions and then freeze them. You may process sautéed mushrooms in a food processor until the size of rice grains, place them in ice cube trays and freeze them. Store the cubes in plastic bag and use one or two cubes to flavor any soup or sauce.
Reconstituting: Soak dried mushrooms in warm water for 30 minutes or more. Simmer tougher varieties like chanterelles, save the soaking water for stock or reduce and use with sauces. Allow frozen sautéed mushrooms to thaw slowly and use immediately.
Tips For Different Species
Common species that you can preserve successfully include these:
Morels: Drying works best. You can dry small ones whole; you should cut larger ones lengthwise in half or cut them horizontally into wheels. You may also sautée and freeze them, or blanch them and freeze them whole. Don’t freeze them raw; they turn to mush.
Chanterelles: Sautéing and freezing is best. White and golden Chanterelles dry well but are leathery. The best preservation method for black chanterelles is to dry them.
Boletes: Slice lengthwise and dry. The pores can be removed from older specimens. Dried Boletes age well and increase in flavor intensity. Boletes do well sautéed, and you can freeze rock-hard buttons whole. Grind dry Boletes into powder and use for flavoring soups, sauces, etc.
Candy Caps: Dry. The maple-syrup-like aroma comes out strongest when dried.
Hedgehogs: Sauté or blanch and freeze. You can also dry or pickle them.
Lepiota: Slice and dry. They age well.
Oysters: Cut into strips and blanch, then freeze. Great in potato soups with a little thyme. You can also dry and powder them.
Agaricus: Dry. Use this method if you find them on sale at bargain prices at your favorite supermarket.
Sparassis: Cut into one inch thick slices and dry.
Edible: Us
I was elated. I was walking down a trail in a remote area that nobody knew about, or so I believed. No human footprints or signs that anybody had been around for quite some time. Where were the candy caps? Suddenly I saw a pile of scat in the middle of the trail, including small bones and fur. Yikes!!! A carnivore and I was by myself, three miles from the car. I had not even told anyone I was mushroom hunting, much less where I went. I had an immediate urge to be back at the car. Is there anything more powerful than fear?
Later, at home, I started to look for mountain lion information to avert the possibility that I would become mountain lion scat in the middle of some obscure trail somewhere, spooking somebody. About that time, someone posted a picture of a mountain lion track on the Yahoo group web page to further my fears. That track turned out to be a dog print. At that point I thought that it would be helpful to our group if I took some of the information I was coming across and wrote this story to shed some light on the odds of being eaten.
The mountain lion is secretive, and the sight of one is rare. Only by accident will you spot a mountain lion unless you are with an expert guide. If you have the good fortune to see one, it will likely flee the minute it sees or smells you. Generally, the mountain lion is calm, quiet and elusive. It is commonly known as cougar, panther or puma. It is tawny-colored with blacktipped ears and tail, and a white undercarriage. Although it is smaller than the jaguar, it is one of North America’s largest cats.
Adult males may be more than 8 feet long, from nose to end of tail, and generally weigh between 130 and 150 pounds. Adult females can be 7 feet long and weigh between 65 and 90 pounds. Its life cycle is about 12 years in the wild. Mountain lions have from one to five cubs at a time, generally two years apart. Young lions need about two years to develop enough skill in hunting to make their own living. Male territories range from 15 to 30 square miles, and females range from 5 to 20 miles. They hunt in a radius of 30 to 50 miles. A mountain lion’s territory sometimes is not one large area but rather several separate ones connected by pathways. They mark their territory and pathways with visible spots of feces and urine. Territorial pathways may overlap, but if the animals meet, one will always defer to the other, rather than risk injury by fighting.
Mountain lions usually hunt alone at night. In dim light, most cats see up to six times better than humans. They hunt by stalking, getting to within a few yards of their prey before lunging in for the kill. They have great speed for short distances and can leap 20 to 23 feet from a standstill. They prefer to ambush their prey, often from behind. They usually kill with a powerful bite below the base of the skull, breaking the neck. They often cover the carcass with dirt, leaves or snow and may come back to feed on it over the course of a few days. Individuals develop a preference for one type of prey (one may prefer rabbits, another deer), which limits competition with one another.
The status of the mountain lion in California has evolved from that of “bountied predator” (meaning monetary incentives were offered for every mountain lion killed) between 1907 and 1963, to “game mammal” in 1969, to “special protected mammal” in 1990. In 1920, a rough estimate put the mountain lion population at 600. Since then, more accurate estimates, based on field studies of mountain lions, revealed a population of more than 2000 mountain lions in the 1970’s. Today’s population estimate ranges between 4,000 and 6,000.
The following suggestions are based on studies of mountain lions’ behavior and analysis of attacks by mountain lions, tigers and leopards.
Do Not Hike Alone: Go in groups, with adults supervising children.
Keep Children Close To You: Observations of captured wild mountain lions reveal that the animals seem especially drawn to children. Keep children within your sight at all times.
Do Not Approach a Lion: Most mountain lions will try to avoid a confrontation. Give them a way to escape.
Do Not Run From a Lion: Running may stimulate a mountain lion’s instinct to chase. Instead, stand and face the animal. Make eye contact. If you have small children with you, pick them up if possible so they don’t panic and run. Although it may be awkward, pick them up without bending over or turning away from the mountain lion.
Do Not Crouch Down or Bend Over: In Nepal, a researcher studying tigers and leopards watched the big cats kill cattle and domestic water buffalo while ignoring humans standing nearby. He surmised that a human standing up is just not the right shape for a cat’s prey. On the other hand, a person squatting or bending over looks a lot like a four legged prey animal. If you’re in mountain lion country, avoid squatting, crouching or bending over, even when picking up children. (As mushroom hunters, we are all doomed!)
Do All You Can To Appear Larger: Raise your arms. Open your jacket if you are wearing one. Again, pick up small children. Throw stones, branches, or whatever you can reach without crouching or turning your back. Wave your arms slowly and speak firmly in a loud voice. The idea is to convince the mountain lion that you are not prey and that you may be a danger to it.
Fight Back If Attacked: A hiker in Southern California used a rock to fend off a mountain lion that was attacking his son. Others have fought back successfully with sticks, caps, jackets, garden tools and their bare hands. Since a mountain lion usually tries to bite the head or neck, try to remain standing and face the attacking animal.
Later, at home, I started to look for mountain lion information to avert the possibility that I would become mountain lion scat in the middle of some obscure trail somewhere, spooking somebody. About that time, someone posted a picture of a mountain lion track on the Yahoo group web page to further my fears. That track turned out to be a dog print. At that point I thought that it would be helpful to our group if I took some of the information I was coming across and wrote this story to shed some light on the odds of being eaten.
The mountain lion is secretive, and the sight of one is rare. Only by accident will you spot a mountain lion unless you are with an expert guide. If you have the good fortune to see one, it will likely flee the minute it sees or smells you. Generally, the mountain lion is calm, quiet and elusive. It is commonly known as cougar, panther or puma. It is tawny-colored with blacktipped ears and tail, and a white undercarriage. Although it is smaller than the jaguar, it is one of North America’s largest cats.
Adult males may be more than 8 feet long, from nose to end of tail, and generally weigh between 130 and 150 pounds. Adult females can be 7 feet long and weigh between 65 and 90 pounds. Its life cycle is about 12 years in the wild. Mountain lions have from one to five cubs at a time, generally two years apart. Young lions need about two years to develop enough skill in hunting to make their own living. Male territories range from 15 to 30 square miles, and females range from 5 to 20 miles. They hunt in a radius of 30 to 50 miles. A mountain lion’s territory sometimes is not one large area but rather several separate ones connected by pathways. They mark their territory and pathways with visible spots of feces and urine. Territorial pathways may overlap, but if the animals meet, one will always defer to the other, rather than risk injury by fighting.
Mountain lions usually hunt alone at night. In dim light, most cats see up to six times better than humans. They hunt by stalking, getting to within a few yards of their prey before lunging in for the kill. They have great speed for short distances and can leap 20 to 23 feet from a standstill. They prefer to ambush their prey, often from behind. They usually kill with a powerful bite below the base of the skull, breaking the neck. They often cover the carcass with dirt, leaves or snow and may come back to feed on it over the course of a few days. Individuals develop a preference for one type of prey (one may prefer rabbits, another deer), which limits competition with one another.
The status of the mountain lion in California has evolved from that of “bountied predator” (meaning monetary incentives were offered for every mountain lion killed) between 1907 and 1963, to “game mammal” in 1969, to “special protected mammal” in 1990. In 1920, a rough estimate put the mountain lion population at 600. Since then, more accurate estimates, based on field studies of mountain lions, revealed a population of more than 2000 mountain lions in the 1970’s. Today’s population estimate ranges between 4,000 and 6,000.
The following suggestions are based on studies of mountain lions’ behavior and analysis of attacks by mountain lions, tigers and leopards.
Do Not Hike Alone: Go in groups, with adults supervising children.
Keep Children Close To You: Observations of captured wild mountain lions reveal that the animals seem especially drawn to children. Keep children within your sight at all times.
Do Not Approach a Lion: Most mountain lions will try to avoid a confrontation. Give them a way to escape.
Do Not Run From a Lion: Running may stimulate a mountain lion’s instinct to chase. Instead, stand and face the animal. Make eye contact. If you have small children with you, pick them up if possible so they don’t panic and run. Although it may be awkward, pick them up without bending over or turning away from the mountain lion.
Do Not Crouch Down or Bend Over: In Nepal, a researcher studying tigers and leopards watched the big cats kill cattle and domestic water buffalo while ignoring humans standing nearby. He surmised that a human standing up is just not the right shape for a cat’s prey. On the other hand, a person squatting or bending over looks a lot like a four legged prey animal. If you’re in mountain lion country, avoid squatting, crouching or bending over, even when picking up children. (As mushroom hunters, we are all doomed!)
Do All You Can To Appear Larger: Raise your arms. Open your jacket if you are wearing one. Again, pick up small children. Throw stones, branches, or whatever you can reach without crouching or turning your back. Wave your arms slowly and speak firmly in a loud voice. The idea is to convince the mountain lion that you are not prey and that you may be a danger to it.
Fight Back If Attacked: A hiker in Southern California used a rock to fend off a mountain lion that was attacking his son. Others have fought back successfully with sticks, caps, jackets, garden tools and their bare hands. Since a mountain lion usually tries to bite the head or neck, try to remain standing and face the attacking animal.
MSSF at the Randall Museum Middle School Science Fair
The Randall Museum (our long-time home for in-person General meetings pre-covid and for in-person meetings in the future) is hosting the San Francisco Middle School Science Fair on Saturday, March 4th. The MSSF has been invited to participate and we are very excited to be included. Ken Litchfield (our Cultivation Committee Chair) is leading our efforts at this event and I am sure he has many exciting things planned (including a hands-on cultivation station).
If you'd like to participate we're particularly looking for younger members who would like to interact with the science fair youths talking about mushrooms and making quicky giveaway mushroom kits that we can easily train you to perform...
contact Ken at: litchfield.ken@gmail.com
The science fair exhibits will be on display from Feb 28th-March 4 at the Randall.
On Saturday, March 4th, the day of the event, the Fair is open to the general public from 10:30-4pm.
More information available here.
If you'd like to participate we're particularly looking for younger members who would like to interact with the science fair youths talking about mushrooms and making quicky giveaway mushroom kits that we can easily train you to perform...
contact Ken at: litchfield.ken@gmail.com
The science fair exhibits will be on display from Feb 28th-March 4 at the Randall.
On Saturday, March 4th, the day of the event, the Fair is open to the general public from 10:30-4pm.
More information available here.