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N E W S L E T T WESTERN PENNSYLVANIA MUSHROOM CLUB n NEWSLETTERn Volume 15, Issue 5 NOVEMBER / DECEMBER 2015 Lincoff Foray is Big Success President’s Message In honor of WPMC’s 15th Anniversary, Richard Jacob this year’s Foray was a three-day event. WPMC President photos by Michael Yeh AS THE YEAR WINDS DOWN, the mushroom season seems to be peaking. Lots of edible species are to be found in abundance this autumn. Either that, or I am finally starting to get the hang of finding mush- rooms out in the woods. It takes a couple of years to learn how to confidently identify the common edible mushrooms and where to find them, but it starts to pay off when you can go into a forest and find them Katie Callihan was for yourself. our coordinator for the trip to Cook You’ll see lots of news and photos from the Lincoff Foray in the Forest State Park. newsletter. This year we tried something new, with a Friday walk in Cook Forest State Park and a Science Sunday. We had great attendance for both events. Even though it was quite dry, we in- creased the total coverage of species observed at Cook Forest by a good number. Like many people around Pittsburgh, I mainly hunt and know the fungi associated with oak and deciduous forests, so it was nice to see some species associated with conifers that were new to me. Science Sunday covered a number of different topics DAY 1: Friday in Cook Forest and ended with a DNA barcoding workshop, where we managed to sample 30 species. by Adam Haritan Two of the club mycologists and myself attended the national NAMA N FRIDAY, SEPTEmbER 18, more than 100 mushroom Foray, sharing our knowledge by giving lectures on photography enthusiasts gathered together at Cook Forest State Park and DNA barcoding and by running a DNA barcoding station. Oto kick off the 15th Annual Gary Lincoff Foray. Situated in WPMC has recently surpassed 600 members and is now one of the Northwestern Pennsylvania near the Clarion River, Cook Forest is biggest NAMA associated clubs on the east coast, so it was good a National Natural Landmark that houses numerous stands of old to see our members contributing to the wider community. growth hemlocks and pines. The forest’s unique ecology provides The final meeting of the year will be our Pot Luck Dinner and Mem- an exceptional habitat for countless species of plants, birds, mam- ber Photos evening in November. Bring a dish and a few photos to mals, insects, and—of course—mushrooms! enjoy! Participants assembled near the historic fire tower and were Thinking about spring already? There will be a Morel Madness greeted by Gary Lincoff and his wife, Irene. After a brief introduc- mushroom program at Pine Ridge Park near Blairsville on April tion, individuals formed their own groups and set off in search of 30, hosted by the Friends of the Parks in Indiana County with Bob fungi near the Seneca Point Overlook. Under a canopy dominated Sleigh as the guest speaker. We are also in the process of finalizing by chestnut oak trees, mushroom foragers explored the forest, the details for a walk in Forbes State Forest next May or June. There looking for signs of fungal growth for over two hours. Conditions will, of course, be many more walks organized by the time spring had been dry for weeks leading up to the event, and few springs comes around. Have a great winter and I look forward to seeing and streams flowed near this particular area of the forest. Regard- people again in the spring. less, undeterred WPMC members still collected dozens of species to be analyzed later in the day. continued on page 2 www.wpamushroomclub.org — 1 Lincoff Foray: Day 1... continued from page 1 Gary Lincoff and Michael Kuo signed copies of their books at the Lincoff Foray. DAY 2: Saturday at North Park Gary Lincoff hunts for mushrooms in Cook Forest by Barbara DeRiso with new WPMC member Marcia Sutherland and Past President John Stuart. N ADDITION TO all the mycophiles who journeyed to our walk in Cook Forest, 119 folks joined us on Saturday at Parish Hill in North IPark for our traditional Foray activities. After a warm welcome by Following a lunch break around noon, Gary Lincoff led a mid-after- club president Richard Jacob and guidance by past-presidents Dick noon table walk and discussed several mushrooms collected by Dougall and John Stuart, participants set out in all directions—North club members. Curious participants gathered around a picnic table Park, Hampton Park and Hartwood Acres—to hunt mushrooms, to hear Gary enthusiastically describe various species of Russula, accompanied by guest mycologists Gary Lincoff and Michael Kuo. Boletus, Tylopilus, Ganoderma, Mycena, and Suillus. At mid-day, the hunters returned with their quarry. New to the The table walk ended as club members entered the Forest Cathe- Foray this year, we established an outdoor identification tent, where dral, an area of Cook Forest containing one of the largest concen- specimens were delivered and sorted. Selected specimens were trated stands of old growth trees in Pennsylvania. Dale Luthringer, catalogued and then forwarded to the display tables indoors. an environmental education specialist for the park, eagerly shared his expertise as he led a large group of individuals up and down After a bit of lunch, we returned to the lecture hall, where Gary trails lined with towering hemlocks and pines. In addition to learning Lincoff presented the “Best Edible Mushrooms.” Afterward, while the natural history of the area, the group had the unique opportunity he and guest mycologist Michael Kuo did a book signing session, to see the tallest tree in the Northeastern United States, an eastern certified Executive Chef Tom Chulick (owner of the Back Door Café white pine tree (Pinus strobus) located within the Forest Cathedral. in Johnstown) whipped up a heavenly smelling mushroom chowder. (Alas, other duties precluded my being able to sample it. And then Friday’s foray concluded at 4:00 p.m., as half the participants it was gone!) Michael Kuo gave his presentation “How Taxonomic boarded the shuttle bus back to North Park, and the others went Mycology Works These Days, and What You Can Do About It,” their separate ways. Gary was one of the last to leave the park, which was far less intimidating than its title. Our guest mycologists remaining available for photographs and questions. When asked if started the Table Walks, while club chefs put the finishing touches he’d like to do this again next year, he answered without hesitation, on dinner preparations. “Absolutely! Wouldn’t it be great if we all camped overnight too? Think about it…we should really be here with the mushrooms. It During the afternoon, Diane Stuart and Sandy McLane staffed the makes sense, doesn’t it?” sales table, while Cecily Franklin kept up our interest in auction tickets. As usual, Mycophagy co-chairs Kim Plischke and Charlotte Tunney set out a fantastic array of mushroom-based dishes, and To watch a video interview with Gary Lincoff by Adam we feasted. After dinner, Gary Lincoff and Michael Kuo did a sec- Haritan, visit: https://youtu.be/xk7tV9a78TM ond round of Table Walks, until the heavens opened and a bolt of lightning put out the lights for the remainder of the evening. Final discussions were concluded at the Over the Bar Café, along the lakeshore. “We had a great time at the Lincoff Foray, and regret that we live so far from the WPMC. The Science Diane Stuart and Sunday was our favorite part, with the many Sandy McLane sold opportunities to speak with Michael Kuo and Gary T-shirts, caps, raffle tickets, and lots of on microscopy, work with John P. on keys, and books at the Lincoff to hear about the DNA testing in which WPMC is Foray. participating.” — Karen Monger 2 — www.wpamushroomclub.org DAY 2: The Feast George Harris: Candy Cap Blondies Todd Kaufmann: Mushroom Beer Here’s a list of all the chefs and their great contributions: Scott Pavelle: Roasted Turkey, Mushroom Sauce Valerie Baker: Trumpet Stuffed Peppers, Marinated Mushrooms, Sausage Mushroom Pasta Kimberly Plischke: Mushroom Won Tons, Chanterelle Zucchini Bread, Boletus Oriental Salad, Fluff Berger: Mushroom Biscuits Chicken Cacciatore, Oyster Split Pea Soup, Xiaoyan Cai: Shiitake Noodle Dish Chanterelle Dip, Black Trumpet Dip Shirley Caseman: Greek Oyster Dip, Sweet & Sour Soup Russ & Denise Poole: Chicken Casserole Tom Chulick: Mushroom Chowder Greg Levish: Turtle Soup Barb DeRiso: Iced tea, Chocolate Truffles, Creamed Charlotte Tunney: Hen Chili, Chanterelle Hummingbird Cake, Chickens Cauliflower Mac and Cheese, Roasted Tomato and Crimini Salad, Tofu Mary Ellen Dougall: Mushroom Cheesecake, Chanterelle Stuffing Jim Wasik: Four mushroom soups. Morel, Polish dried forest (boletus edulis), crimini, white button Dick Duffy: Green Bean Dish Fran Wayne: Rice Pilaf “Thanks for everything! I had a fantastic time, and I enjoyed meeting you and the rest of the club.” — Michael Kuo DAY 3: Science Sunday by Cecily Franklin ORE THAN 40 PEOplE attended Science Sunday, for the opportunity to explore some of the more technical aspects Mof mycology. During the morning, Gary Lincoff gave a mushroom table talk, and Michael Kuo presented an Introduction to Microscopy. Then the participants rotated among three different workstations: Microscopes, Chemical Reactions, and Mushroom Identification Keys. In the afternoon, WPMC President Richard Jacob gave a presenta- tion on DNA Barcoding, then showed how to take a single mush- room species through the entire process: (1) filling out the necessary forms; (2) taking specific photographs; and (3) preparing FTA cards.
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