The Science and Art of Preserving Mushrooms.
When the Rocky Mountains erupt with marvelous edible mushrooms, the picking is great. But too often, many succumb to rot in your kitchen. Master canner Eugenia Bone will give an illustrated talk on drying, freezing, pickling, preserving in oil, and pressure canning wild and cultivated mushrooms.
The Kitchen Mycologist: How a little mycology can make you a better mushroom cook.
This illustrated talk explores the intersection of mycology and the selection, storage, preparation, and nutritional value of mushrooms; the way fungi spoils foods and improves foods; the reason why mushrooms taste differently and why some are more expensive than others; and the impact of endophytic fungi and mycorrhizal networks on food crops.
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