Monthly meetings are open to the public. Meetings feature a speaker and recent area finds.
When: The last Thursday of the month, March through November. We have an extra meeting in August! October's meeting will take place on the 24th.
Time: 7:00 PM (April and July meetings will start at 7:15 PM)
Where: The Murphy-Oakley Recreation Center located at 749 Fairview Road, Asheville, NC 28803.
|2019 Meeting Schedule|
Greg Carter of Deepwoods Mushroom Farm
Tradd Cotter is a microbiologist, professional mycologist, and organic gardener, who has been tissue culturing, collecting native fungi in the Southeast, and cultivating both commercially and experimentally for more than twenty-two years. In 1996 he founded Mushroom Mountain, which he owns and operates with his wife, Olga, to explore applications for mushrooms in various industries and currently maintains over 200 species of fungi for food production, mycoremediation of environmental pollutants, and natural alternatives to chemical pesticides. His primary interest is in low-tech and no-tech cultivation strategies so that anyone can grow mushrooms on just about anything, anywhere in the world. Mushroom Mountain is currently expanding to 42,000 square feet of laboratory and research space near Greenville, South Carolina, to accommodate commercial production, as well as mycoremediation projects. Currently the Cotters have opened Blue Portal, a psilocybin research and mediated session center, Blue Mountain Mushrooms, a tropical spawn laboratory and cultivation facility, and have paved the way for a non-profit called The Caribbean Mushroom Institute, all on the island of Jamaica. Tradd, Olga, and their daughter, Heidi, live in Liberty, South Carolina.
Tradd and Olga Cotter have had the opportunity to open several business branches of Mushroom Mountain in Jamaica, partnering with the Source Farm Ecovillage to create a unique location that houses a tissue culture lab, healing center, and psilocybin mediated sessions. Tradd will be discussing the history of how this all happened and what the vision of the project has in mind. There is also a wealth of fungal diversity on the Island and the Cotters are encouraging visitors to help gather and take inventory of what species are present as well as exploring what economic or medicinal benefits these untapped fungi could offer. A truly amazing endeavor, come and see what this all means for global decriminilization of psilocybin as well as how these amazing fungi can help assist with anxiety, depression, PTSD, and chemical addictions.
Mike Hopping didn't develop an interest in mushrooms until a big morel score in 2011 whispered that the woods weren't done surprising him. That summer he joined the Asheville Mushroom Club, pestered Charlotte Caplan without mercy, and it was all downhill from there. For five years he worked on the foray committee, successfully evaded elected office, and began work on Mushrooms of the Carolinas with Alan and Arleen Bessette. It was published in 2018. That same year, at the instigation of Sheila Dunn, he and Charlotte launched the Asheville Mushroom Club ID Group to assist a new generation of mushroom identifiers in developing themselves.
Our July club presentation is Chanterellevution! In it, Hopping will survey Cantharellus and Craterellus species known from the Southern Appalachians as they exist in the aftermath of Bart Buyck’s overhaul of Cantharellus. The mushrooms still taste the same but really, don’t you want to know who you’re eating?
Here is Mike's new key for the talk:
Extra August meeting with Giuliana Furci
Enhancement of both flavor and the health-promoting properties of mushrooms presents a substantial opportunity for improving the quality of the global diet. Flavor is the combination of aroma and taste sensations. Aroma is the perception of selected molecules by the olfactory receptors in the nasal cavity, whereas taste is the perception of selected molecules by taste receptors in the oral cavity. Our research on mushroom flavor chemistry consists of identifying and quantitating key aroma- and taste-active molecules in mushrooms. This is accomplished through aroma extract dilution analysis (AEDA) and taste dilution analysis (TDA), followed by stable isotope dilution assay (SIDA) for quantitation. Our goal is to apply a fundamental understanding of mushroom flavor to aid in the development of foods with improved flavor and, thus, increased consumer acceptance and preference. “Healthy Foods with Great Flavor” is the vision of the mushroom flavor science leg of the research program. This talk will provide a broad overview of the mushroom flavor science research program at the University of Tennessee; modern laboratory analysis and the fundamentals of mushroom flavor chemistry will also be discussed.Dr. John P. Munafo is an Assistant Professor of flavor science and natural products chemistry in the Department of Food Science at the University of Tennessee. His research on flavor chemistry consists of identifying and quantitating key aroma- and taste-active molecules in foods, including edible mushrooms. His work in natural products chemistry centers on the discovery and characterization of new biologically active health promoting molecules in foods and other natural sources such as plants and fungi. The objective is to discover and develop natural products that can be used to benefit agriculture, as well as human and animal health. The overarching objective of the integrated research program is to guide the development of healthy foods with great flavor, to develop new specialty crops for farmers, and to identify novel preventative and treatment options to combat global health afflictions such as diabetes, cancer, and emerging infectious diseases.
|November||Annual Business Meeting. Current members only, no speaker.|