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Thread: Fungi

  1. #81
    Russia Blames Nuclear-Accident Doctor’s Irradiation on Mushrooms

    Russian authorities said traces of a radioactive isotope were detected in the body of a doctor who treated victims of a deadly blast at a remote military facility. They insisted, however, that his irradiation had nothing to do with the explosion.

    Instead, mushrooms, fish, lichens or seaweed were the likely sources of the Cesium-137 found in the man’s muscle tissue, according to officials in the Arkhangelsk region. The Federal Medical and Biological Agency had concluded with “a fair degree of probability” that he absorbed the material linked to nuclear fission in his food, according to a statement on the regional government’s website.

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  4. #84
    Mushroom Council launches month-long #MushroomADay campaign

    Mushrooms for breakfast. Mushrooms for lunch. Mushrooms for dinner. Mushrooms aren’t just a special topping — they’re a staple that makes a meal better, any time of day, every day.

    September is Mushroom Month. To celebrate mushrooms’ brilliant flavor, multiple health benefits and culinary uses, the Mushroom Council and its members will devote the month to showcasing how anyone can enjoy a #MushroomADay.

    Each weekday throughout #MushroomMonth, the industry is partnering with culinary and health experts for daily themed inspiration showing how home cooks can make the most of their meals with a #MushroomADay:

    • “Meal Prep Mondays” kicks off each week with the culinary influencer debuting a new meal-prep recipe featuring mushrooms.

    • Tuesdays will feature foodie influencer Melissa d’Arabian of It’s Tuesday Night Somewhere hosting Facebook Lives spotlighting her favorite mushroom dishes.

    • Wednesday becomes “Blendsday” when the Mushroom Council showcases mushroom blend content from Bon Appétit, including recipe videos and tips.

    • Thursdays will feature influential dietitians sharing their favorite mushroom recipes and tips - from blended family favorites to various ways to enjoy mushrooms throughout the day.

    • Foodie Friday finds Mushroom Council partnering with fellow food associations – American Egg Board, USA Pulses, Idaho Potato Commission and National Pork Board – spotlighting delicious ways mushrooms pair with other favorite foods.

    “Mushrooms should be a fixture on your grocery list, and we’ve set out to prove it during Mushroom Month,” said Bart Minor, president and CEO of the Mushroom Council. “We are grateful for the many influencers and organizations that are partnering with us to help reveal how mushrooms are part of the answer for any meal.”

    Follow #MushroomADay on Mushroom Council’s Facebook, Instagram and Twitter channels.

  5. #85
    Unearthed. Saigon Gripped By Manjimup Truffle Mania

    Recently "truffle mania" hit Vietnam with a series of truffle dinners showcasing Western Australian black winter Perigord truffles!

    The highlight of the season so far has been the 12 Hands Truffle & Wine Dinner where six of some of Saigon's most talented and creative chefs came together to put on a dinner for the senses!

  6. #86
    Just some real crazy lookin' fungi.

  7. #87
    Mobile mushroom lab’s goal is to ‘break down carcinogenic and disruptive materials’

    Camp Fire survivors want to custom-grow fungi to pull toxins from soil

    It’s not as crazy an idea as it might sound. In the burgeoning field of mycoremediation (“myco” is a Latin root meaning fungus), mushrooms and other fungi are used to help decontaminate soil from toxic waste and heavy metals. It’s been used to remove heavy metals, organic pollutants, chemicals and in detoxifying wastewater.

    Tchudi said he would like to focus his work on smaller parcels — such as those that are 120 square feet or less. His nonprofit company, Butte Remediation, would come onto a property, test the soil for organic compounds and toxic waste, then custom-grow fungi for clients that would be able to remove the specific toxins from the soil.

    Inside the mobile mushroom lab, where Chris “Cheetah” Tchudi is already growing several varieties of fungi so his company can hit the ground running once it receives a grant.

  8. #88
    Illuminating the Hidden Forest, Chapter 10: An incandescence of mushrooms

  9. #89
    Om Mushrooms Launches New Mushroom Superfood Functional Drinks Sticks and Mushroom Superfood Daily Boost Capsules Nationwide

    Leader in Whole Food USA-Grown Mushroom Supplements Provides Two New Effortless Ways to Consume Mushrooms Daily

    Om, Mushroom Superfoods, the leading producer of USA-grown organic, whole food functional mushroom powders, is launching an innovative new line of Mushroom Superfood Functional Drinks Sticks and Mushroom Superfood Daily Boost Capsules, just in time for National Mushroom Month in September.

    These new products are designed to deliver an on-the-go boost of mushroom superfoods plus functional ingredients to deliver effective nutrition and support key wellness states.

  10. #90
    Are mushrooms the secret ingredient for a realistic plant-based steak?

    A company that’s been making mushroom leather is spinning off a new company designed to use fungus as the building block for fake meat steaks.

    Ecovative, a biotech company known for making mycelium, the root-like part of mushrooms, into vegan leather and compostable packaging, announced today that it’s spinning off a new food company that will use mycelium as a structure to make fake meat. Called Atlast, the startup will work both with plant-based and “cell-based” (lab-grown) meat manufacturers.

    Most meat that’s consumed is sold in whole cuts, not the ground versions that plant-based meat companies are focused on now (it isn’t yet possible to buy a whole cut of plant-based meat). While some companies have experimented with 3D printing to create a meat-like geometry, it’s a difficult and hard-to-scale process. Creating the complex structure of a whole cut of meat—the scaffold—is still a challenge. “Someone’s going to have to crack the scaffolding problem if we’re actually going to truly bend the curve on meat consumption, because that’s just what the market eats—a lot of whole cuts of meat,” says Eben Bayer, the CEO of Ecovative. “So for us, it’s all about wow, this opportunity is massive.”

    Some mushrooms, particularly the beefsteak mushroom and a mushroom called chicken of the woods, have textures that are very similar to meat. The company is “extracting little biopsies from these mushroom types,” Bayer says. Then it uses the same manufacturing platform that it uses to make materials like leather, and expresses the fiber in a form that can be used by alternative meat companies as an ingredient in new products; the fiber mimics the size and texture of muscle fiber in a cut of meat. Last year, the team began experimenting with early prototypes of bacon and realized that it was a viable way to replicate the complex structure of meat. Now it’s working with food companies to test the platform with a variety of cuts.

  11. #91
    Steady, Reliable Sales Keep Mushrooms At Forefront

    Shrink is challenging, but nutrients and versatility drive category momentum.

    It’s not hard to successfully merchandise mushrooms in the produce department, since most people love their taste, versatility and health benefits. Still, maximizing sales does require a bit of knowledge, some savvy merchandising, value-added options and a willingness to educate consumers.

    Delaney says having the right product mix for a particular market is key.

    “If you have limited shelf space, you need to focus on the core mushroom items and bring in a couple of unique items seasonally to mix it up. If you have 6 or 8 feet to work with, you can have a strong offering of specialty and organic items.”

    Mushrooms constitute one of the most perishable categories in the produce department. To minimize shrink and maximize sales, according to O’Brien, it is important to know your consumers and offer the variety that matches the store demographics. “Once that is determined, it’s blocking and tackling.” He recommends the following:

    • Maintain the cold chain from farm to retail shelf.
    • Proper ordering to turn product. “Use your history and current trends.”
    • Stay in stock. “Out of stocks lead to loss sales, disappointed customers, and really play havoc with your scan data.”

  12. #92
    Futuristic Fungi: Innovative exhibit exploring intersections of science and art opens at Schaefer Art Gallery

    Artist and Gustavus Adolphus College alum CV Peterson ’10 opens Mykitas Epoch – Fungal Expansion within the Plastisphere at the Schaefer Art Gallery on September 4. While the title may sound a bit complicated, it really boils down to two things: plastic and fungi.

    In their exhibit, CV explores an imaginative futuristic world following the decline of humanity where the lasting legacy of the human species is plastic. Peterson cites the progression of plastic infiltrating every part of life on this planet, even merging with the crust of the planet and entering drinking water. While plastic is ever expanding its reach however, various types of fungi are developing the ability to consume it. In Peterson’s imagined future, the fungi have taken over the world.

    “This is a story about fungi, made with fungi, and for a futuristic fungal audience,” Peterson says. The sculptures throughout the exhibit are created with a fungus that is actively being used as an alternative to styrofoam by large companies including IKEA and Dell. The fungal material was donated by Ecovative Design to Peterson for the exhibit.

  13. #93
    France will have the largest foreign representation at Fruit Attraction 2019

    This year, France will once again participate in Fruit Attraction, whose next edition will take place at the IFEMA fairgrounds from October 22 to 24. The country is betting heavily on this international event. Business France will organize the French fruit and vegetable pavilion, which will count with the participation of 200 French professionals, 113 of which will have their own stand, thereby accounting for about 10% of all new exhibiting companies.

    The pavilion will have a surface of 2,000 square meters (+20% compared to 2018) and will be located at the entrance of Hall 4. In this 2019 edition, the French Pavilion will once again be the largest foreign representation.

    The pavilion will be structured in several areas. The participating sectors are fruit and vegetable wholesalers, five regions (Upper France, Provence-Alpes-Côte d'Azur, Auvergne-Rhône-Alpes, Center-Loire Valley and Occitanie), two port authorities (port of Sète and port of Dunkirk), the wholesalers market of Perpignan (Saint-Charles Export), the interprofessional association of fruits and vegetables of France (Interfel) and a union (Union of melon producers of Haut-Poitou).

  14. #94
    New results on fungal genetics

    Several fungal species from the order Trichosporonales are of interest for industrial applications because they might be used for the production of biofuels.

    However, to explore their biotechnological potential it is necessary to learn more about their biology. An team of researchers led by Associate Professor Minou Nowrousian from the Department of Molecular and Cellular Botany of the Ruhr-University Bochum (RUB) has now analyzed 24 genomes of Trichosporonales fungi with a focus on genes that are important for sexual development.

  15. #95
    Comparative genomics reveals the origin of fungal hyphae and multicellularity

    Hyphae represent a hallmark structure of multicellular fungi. The evolutionary origins of hyphae and of the underlying genes are, however, hardly known.

    By systematically analyzing 72 complete genomes, we here show that hyphae evolved early in fungal evolution probably via diverse genetic changes, including co-option and exaptation of ancient eukaryotic (e.g. phagocytosis-related) genes, the origin of new gene families, gene duplications and alterations of gene structure, among others.

    Contrary to most multicellular lineages, the origin of filamentous fungi did not correlate with expansions of kinases, receptors or adhesive proteins.

    Co-option was probably the dominant mechanism for recruiting genes for hypha morphogenesis, while gene duplication was apparently less prevalent, except in transcriptional regulators and cell wall - related genes.

    We identified 414 novel gene families that show correlated evolution with hyphae and that may have contributed to its evolution.

    Our results suggest that hyphae represent a unique multicellular organization that evolved by limited fungal-specific innovations and gene duplication but pervasive co-option and modification of ancient eukaryotic functions.

  16. #96
    Indonesian mushroom watches

    Ashni Sastrosubroto of PALA Nusantara: “ We do claim our products as the first eco-friendly watch in the world because aside from its machine, the materials are very environmentally friendly and can be naturally decomposed.”

    As one of the 24 Indonesian brands selected to showcase their works in the 2019 Maison&Objet exhibition under the IDentities initiative by the Creative Economy Agency (Bekraf), PALA Nusantara brings its newest exotic watch series to display: PALAxMylea. With straps made from mycelium, the root structure of mushrooms, the watch offers a vegan-friendly alternative to regular watches.

    New York company Ecovative in turn makes walls and packaging from mushrooms. Ecovative is a business making compostable packaging from mycelium, the root structure of mushrooms, for companies like dell and IKEA.

    A third company, Bolt Threads, uses mycelium to create its Mylo "leather". This product has been incorporated into designs by Stella McCartney.

    "I've noticed that consumers are now much more interested in seeking out a sustainable alternative," said Jamie Bainbridge, Bolt Threads' head of product development. "The current alternatives to leather, like polyurethane, are very inexpensive. But they are often petroleum-based which, like raising livestock, isn't great for the environment."

  17. #97
    Fungi-based protein: Arla Foods to collaborate with start-up Mycorena to propel plant-based innovation

    Swedish-based Mycorena is set to collaborate with Arla Foods after receiving an award for its fungi-based alternative protein at the European Food Venture Forum in Aarhus, Denmark.

    The start-up uses fungi to produce and develop alternative proteins, which is an area seeing increasing levels of activity as the plant-based boom continues.

    A 2018 Innova Market Insights consumer survey found that one in five US consumers “have eaten less meat across the past year.” The broadening interest in plant-based diets has also resulted in meat alternatives moving beyond their original vegetarian and vegan domain. Their positioning encompasses a much broader base of flexitarians, as NPD focuses on improving quality to replicate real meat. Meat substitutes accounted for 14 percent of global meat launches in the first nine months of 2018, up from six percent in 2013.

    Research in plant-based proteins is gaining momentum in the foodtech industry. Last month, US start-up Sustainable Bioproducts (SBP) unveiled pioneering plans to revolutionize the alternative protein market with its breakthrough biotechnology. Backed by investment from the likes of Archer Daniels Midland (ADM) and Danone, SBP is developing a new way to grow edible protein, emerging out of fundamental research into extremophile organisms that live in Yellowstone National Park’s volcanic springs.

    Arla is also reaching out into various branches of the foodtech industry to improve its productivity and invest in new innovations. In July, the company introduced Herdvision’s 3D imagery systems to identify changes in physical wellbeing, mobility and weight in cows. The use of visual monitoring, data recording and artificial intelligence (AI) to assist in managing cow welfare is expected to remove human subjectivity.

    Arla uses another AI tool to better predict its milk intake from farms. According to the company, 200 million kilos of milk can now be utilized more efficiently each year, elevating value chain sustainability.

  18. #98

  19. #99
    Mushrooms Can Apparently Save Us From An Asteroid Apocalypse: Here's How

    Science journalist and TIME editor Bryan Walsh reiterates the fact in his new book, ‘End Time’, wherein he examines how catastrophic events, both natural and human-made, threaten our existence. The author goes on to conclude that 'mushrooms' are crucial for human survival if such an apocalyptic event were to happen in the future.

    According to Walsh, three types of potential catastrophes - asteroid impacts, supervolcano eruptions and nuclear war, all have one thing in common: they could end up blocking the sunlight needed to feed plants.

    Walsh writes in his book said, "Blot out the sun, and even the best-prepared survivalist, a master of wilderness, will starve to death along with everyone else,” reports Business Insider. Hence, in order for people to survive, they will need to adopt sunlight-free agriculture, cultivating mushrooms, rats and insects.

    The author further explains how Earth will rapidly cool down as the Sun goes out of sight, resulting in the death of trillions of trees. Only one vegetation will remain that humans could grow without photosynthesis and is digestible - mushrooms!

    And as Walsh does the math: a 3-foot-long 4-inch-wide log should produce 2.2 pounds of mushrooms in four years. That does not sound much and should be just enough to suffice for a small post-disaster population.

    Walsh also added that building a new agricultural system would become a pressing task. Only with efficient farming techniques in place, humans can look forward to getting past a disaster scenario.

  20. #100

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