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MYCENA NEWS VOL 69:05 Submissions for the February Newsletter Are Due by January 20Th Mycological Society of San Francisco JAN 2018 MYCENA NEWS VOL 69:05 Submissions for the February newsletter are due by January 20th TABLE OF CONTENTS January Speaker Enrique Sanchez 1 Cultivation Quadrant Ken Litchfield 8 President’s Post Tyler Taunton 2 Mushroom Sightings 10 Culinary Corner Morgan Evans 3 Mycena News Submissions 11 Ethnomyco Culture Cusp Rivkah Khanin 5 Salt Point Foray Pascal Pelous 6 Myco-Remediation in Action Mino de Angelis 7 JANUARY GENERAL MEETING: Tuesday, January 16th, 2018 7–10pm Hall of Flowers / County Fair Building Michael W. Beug: Hallucinogenic Mushrooms as Entheogens: The Use of Psilocybin Mushrooms in Recreation, Mental Health, and Spirituality THIS PRESENTATION BEGINS with the 1957 Pranksters and the “Kool Aid Acid Bus.” In 1968, Life Magazine article of R.Gordon Wasson, “The the US Federal prohibition of psilocybin and Discovery of Mushrooms that Cause Strange psilocin was passed, largely to get at anti Viet Nam Visions.” Wasson’s article introduced Psilocybin war protestors. At this time, The Evergreen State mushrooms to North American readers and College was coming into existence. In 1975, Paul prompted pilgrimages to Mexico. You will learn Stamets, Jeremy Bigwood and Jonathan Ott simul- how Timothy Leary and Richard Alpert (Ram taneously arrived at my door and a series of inter- Dass) became cultural icons of the 1960s with national hallucinogenic mushroom conferences their message of “turn on, tune in, drop out.” Ken begins, bringing R. Gordon Wasson, Albert Kesey, a participant in CIA and military experi- Hoffman (the discoverer of LSD) and many others ments on use of hallucinogens, obtained the keys to Olympia. Learn how, working with Paul and to the drug cabinets and gave birth to the Merry Jeremy, I determined which North American continued p. 2 1 mushrooms contained psilocybin and psilocin tee, is chair of the Toxicology Committee, chair of and how potent each species was. the Editorial Committee, and editor of the Journal I will describe how my one use of the mush- McIlvainea. He won the 2006 NAMA Award for rooms at Breitenbush Hot Springs in the early Contributions to Amateur Mycology. He regularly 1980s permanently changed my life for the better. writes about mushrooms in Fungi Magazine, McIl- Starting in the 1990s, research on psilocybin and vainea, The Mycophile, and Mushroom: The Journal psilocin resumed. Since 2010, a series of papers of Wild Mushrooming. Michael has prepared over from researches like Roald Griffiths at Johns two dozen PowerPoint presentations about mushrooms Hopkins and Charles Grob at UCLA have revealed (available through NAMA as a two DVD set). He many important roles for these compounds in is a coauthor of MatchMaker, a free mushroom psychotherapy. I have read of no drugs more ef- identification program covering 4,092 taxa with over fective in dealing with PTSD and depression – 5,000 images of 1,984 illustrated taxa (www.match- where a single well-prepared session can lead to makermushrooms.com). With coauthors Alan and significant, permanent changes for the better. The Arleen Bessette, he wrote Ascomycete Fungi of North compounds also produce mystical experiences, America: A Mushroom Reference Guide. Michael generally increasing empathy. Thus in closing, I loves to teach beginners workshops and lead forays. will discuss how religious use has the potential to He also remains active as an identifier and speaker make the world a more caring place. at regional mushroom club forays. His specialties are Ascomycetes, the genus Ramaria, and all toxic and hallucinogenic mushrooms. He is researching oak- Michael Beug completed his Ph.D. in Chemistry at associated fungi of the Columbia River Gorge, espe- the University of Washington in 1971. After one year cially Cortinarius species, and has discovered more teaching at Harvey Mudd College, he spent 32 years than 50 new mushroom species. His hobby is organic at The Evergreen State College in Olympia, Wash- farming and winemaking.• ington where he taught chemistry, mycology and organic farming and served for 7 years as Senior President’s Post Academic Dean and for many years as head of the Tyler Taunton Environmental Studies Division. Michael started mushrooming after an adult I MUST SAY thank you to everyone who helped education class taught by Dr. Daniel Stuntz in 1969. and all that continue to help make the Fungus He met Kit Scates and Dr. Alexander Smith and Fair such a successful event. So much goes into began photographing fungi in 1973. His photographs this event that without such a dedicated group of now have appeared in roughly 50 books and articles volunteers MSSF wouldn’t be able to have a fair on mushrooms. In 1975, he joined the North Amer- at all. We are all so lucky to have such an amazing ican Mycological Association (NAMA) and the collective of volunteers that get involved in MSSF Pacific Northwest Key Council, a group dedicated and our events. The MSSF 48th Annual Fungus to writing macroscopic keys for the identification of Fair was an excellent way to close out 2017. fungi. He has served four terms as president of the Ringing in the New Year right is our Culinary Pacific Northwest Key Council. group. They will be hosting a dinner January 8th In NAMA, he serves on the Education Commit- with the theme “Bright Spot in Winter.” The continued p. 3 2 MSSF Culinary Group hosts a proper mushroom- month. He will be giving a presentation on Hal- themed dinner every month. The Culinary Group lucinogenic Mushrooms as Entheogens: The Use is a huge part of MSSF and continues to be an of Psilocybin Mushrooms in Recreation, Mental excellent resource to all our members. If you are Health and Spirituality. I’m sure this will be a very interested in participating in the next Culinary well-attended presentation. Be sure and continue event check on line at MSSF.org get involved, meet to check our calendar on MSSF.org for all our some friends and try something new. upcoming events. • Dr. Micheal Beug will be our speaker this Culinary Corner Morgan Evans Candy Caps! Like the common name suggests, the mushrooms themselves are sweet. They can be used either fresh or dried. An outstanding feature of these mush- IF YOU GREW up in America, chances are you have eaten fake maple syrup. When polled, >70% rooms is the texture; brittle and easily breaking of people, when given the option, chose one of apart. Another common feature is the bleeding the many brands of ‘artificially’ flavored syrups of a ‘milky’ liquid when cut or bruised. And lastly that grace our supermarket shelves. This is a good is the aroma. In this respect, these mushrooms thing! If all our maple syrup needs had to be filled have confounded people for many years. Not just from a limited number of sugar maple trees, the because they smell like maple syrup, but only when resulting price would be bitter indeed. Reading a they are dried. It took William Wood, a Humboldt fungus newsletter, you are probably asking yourself, State University researcher, 27 years to discover but what does Aunt Jemima and Log Cabin have what exactly was happening in regards to the smell in connection with the fabulous Kingdom of of these fungi. Turns out, the secret behind the Fungi?? Well, it all comes down to a small and smell is a chemical compound called Sotolons. somewhat non-descript mushroom in the Lac- When the Candy Cap mushroom dries out, the tarius group. The highly sought after Candy Cap! amino acids in the mushroom combine to create another chemical called Quabalactone III. Qua- balactone III, when it reacts with water, creates the Sotolons. When the mushrooms are fresh, there is a high concentration of Sotolons and the mushrooms smell like fenugreek. When the mush- rooms are dried, they have a lower concentration of Sotolons and the mushroom has a smell like maple syrup. And it turns out that Sotolons are what commercial food companies add to products like Aunt Jemima and Log Cabin to give them that maple aroma. Hence the connection. Ah, the Lactarius rubidus never-ending and fascinating world of fungus continued p. 4 3 strikes again! cocktails and excellent, upscale American food.” Associating with Tanbark Oaks, Notholithocar- Executive Chef, Rachel Aronow “was raised on pus densiflorus, the West Coast where she was exposed to a style of cooking that fused unique Latin, Eastern Eu- ropean, Asian, and Middle Eastern cultures and cherished traditional American influences as well as her Ashkanazi roots.” Below is a recipe for her very own mushroom consommé utilizing candy caps. Just the thing for a cold winters night! Mushroom Consommé 1000g of mixed mushrooms (preferably beech, king oyster, maitake) 200g candy cap mushrooms Tanbark Oak Leaves Photo Credit M.Evans (this flavor blooms in an incredible way) 4L veg stock 500g of shallots, finely chopped Coast Live Oaks, and various firs, Jan is a great 50g ginger time to go in search of these intriguing mush- 5g white peppercorns rooms. Note that there are many lookalikes. Also, ¼ c +1T tomato purée older specimens may not exude the milky liquid. ¼ c +1T red wine One recommended test is to run your finger over 20 egg whites the cap. If it feels rough like a cats tongue, chances rice oil are good you have found one of these magical mushrooms. Enjoy it dried or fresh! A little goes To make the consommé, heat a film of rice oil in a long way…. a large pan, then add the shallots and sweat until If you have kept abreast of upscale restaurant soft. Add the purée, demi, mushrooms, and red trends in the past 10 years or so, you may have wine.
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