Page 4 of 7 FirstFirst ... 23456 ... LastLast
Results 61 to 80 of 137

Thread: Fungi

  1. #61
    Fungus Friday! Why aren’t more scientists studying mushrooms?

    Q & A with World Agroforestry Center’s Jianchu Xu

    https://forestsnews.cifor.org/61671/...ying-mushrooms

  2. #62
    These Fruits And Vegetables Are Predicted To Be The Next Big Trend

    Seaweed
    Jackfruit
    Honeynut Squash
    Mushrooms
    Anything Convenient, Colorful And Intensely Flavored

    https://www.huffpost.com/entry/fruit...b020cd994a6303

  3. #63
    Sweetbitter: Truffles And Champagne

    Simone’s ex-husband shows up in the restaurant and dredges up old feelings. Tess tries to figure out what, and whom, she really wants.



    https://www.yahoo.com/entertainment/...191700416.html

  4. #64
    Myco-magic: Specialty mushrooms

    Tune into your favorite TV or YouTube chef, or browse leading restaurant menus, and it’s highly likely you’ll see mushrooms there. But these favored fungi aren’t your standard white buttons. These are specialty mushrooms, also known as exotics, with shapes, colors, tastes and textures that spur culinary minds and palates to new heights.

    For many years, the only fresh mushrooms found on market shelves were common mushrooms: white buttons, cremini and portabellas — all versions of Agaricus bisporus. (Ask a mushroom grower the difference between cremini and portabella, and their answer is “about three days.”)

    But advances in controlled environment agriculture (CEA) have changed everything. Specialty mushrooms, defined by the U.S. Department of Agriculture as everything outside the Agaricus genus, have gone from seasonal outdoor crop