Comment Archives: Stories: Food: Food Feature: Last 30 Days
Re: “Foraging for wild edible mushrooms in North Carolina”
I live in Western NC, about 40 miles NE of Ahseville, at about 4,000 elevation. I have some oak logs that were inoculated with shitake spores about 5 years ago, but have never produced. Suddenly (it's early May, been very wet and cool), my logs are covered with what look like shitakes. Are there wild poisonous mushrooms from this area that may have taken over my logs, which look like shitakes? I am itching to gather these, but am wondering if it's possible for the spores to stay dormant this long. Sure don't want to eat anything that I shouldn't.
Re: “Sustenance and survival: the story of Yamazushi”
If Yamazushi goes vegan, I will never set foot in the place. The whole article had me very, very interested... until reading that one line. I'm all for a fine dining experience, and it sounds like a wonderful date. But if it's vegan, count me out. Japanese food without some sort of meat is not Japanese food.
Re: “Having Your Turkey and Eating It, Too”
Thank you! I am raising two of these and now I'm thinking I should have gotten more:)