This virtual talk by mycologist Patty Kaishian approaches the field of mycology through a theoretical framework rooted in queer and feminist theories, as well as philosophy of science and traditional ecological knowledge. The goal of this work is to challenge, push, and explore central tenets of institutional science, and to socially and historically situate current
Moreby Brian Ricci Mushrooms are like sponges—they absorb moisture very well. When grilled, they release their moisture, leaving behind their inherent earthy flavors, enhanced by the heat of the grill. Also left are the flavors we impart in our marinades. They tend to become stronger and more concentrated as the water content of the mushroom
MoreOnly the hardiest souls flourish in the dead of winter. Far from the glimmer of spring, with little sun and no warmth, most reasonable organisms are hunkered down. Fortunately, mushrooms (like bloggers) don’t have much use for nice weather—they do just fine in the damp darkness of February. So, at a time of year when
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