‘Smart Labels’ of the Future Can Tell Us When to Throw Out Food
No more smell test? Sounds good to us.
How to Grow Oyster Mushrooms with Beer and Coffee Waste
We spoke to urban farmers building a fungal empire with beer and coffee waste.
Making a Magic Mushroom Risotto from Foraged Fungi
Fly agaric is the archetypal red-and-white toadstool and a “legal” magic mushroom. It also goes great in a risotto.
Why It's Time to Start Taking Oregon Truffles More Seriously
The first thing you need to know about Oregon truffles is that they are nothing like their European counterparts.
Alaska Is Falling in Love with a Hideous Fungus
Meet chaga, a parasitic birch tree fungus long-esteemed in Siberian folk medicine for its purportedly curative properties. Lately, it's become the hottest new cup of tea in Alaska's cafes.
This Zombie Caterpillar Fungus Is Hong Kong's Hottest Specialty Food
Hong Kong's favorite specialty food item—priced at thousands of dollars per pound—is a creepy, almost flavorless fungus that zombifies caterpillars and then grows out of their brains.
Amsterdam Scientists Are Making Mushroom Meat Out of Shrimp
At a remote industrial site in Amsterdam-Noord, a team of researchers are working on a unique experiment: creating a sort of mushroom “cheese” out of with shrimp waste—stuff that is normally processed into animal feed or spread on fields.
Kentucky's Whiskey Fungus Problem Is Out of Control
Residents of Shively, Kentucky used take the black soot that covered their homes and cars as a given, not realizing that it was a preventable fungus caused by the nearby whiskey distilleries.
Mexico City's Markets Are Full of Corn Smut
The sooty, grey piles of <em>huitlacoche</em> in Mexico City's markets look like rotten teeth, but they're a delicious product of diseased corn, prized by fungus connoisseurs for their umami-rich flavor and now more profitable than the corn they...
Three New Species of Mushrooms Were Found in a UK Grocery Store
Mycologists in the UK have discovered three new species of porcini mushrooms—not in the remote forests of Italy but in a grocery store outside London, which means that people have been eating them. Sorry, biodiversity.
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