In the classroom this week we watched History of Native California from Humboldt State University featuring Wiyot, Hupa, Yurok, and Karuk communities sharing their stories.
In the kitchen we worked with a variety of cultivated and foraged wild mushrooms and made a ragout we enjoyed with fusilli pasta. We reviewed the importance of mushroom identification expertise as many varieties of poisonous mushrooms look extraordinarily similar to edible ones. Students prepared king trumpet, lion’s mane, chanterelle, shiitake, oyster, brown and white beech, and hen of the woods mushrooms. It was a rich, sensory experience, and the lesson definitely converted some mushroom-adverse chefs into fans!
