8/25
Preserving Local Wild Mushrooms
with Eugenia Bone

Join Eugenia Bone, internationally known food and science writer, chef, and founder of Slow Food Western Slope, for a special class on preserving local wild mushrooms, specifically chanterelles and/or porcini. Eugenia will teach collecting for storage, drying, freezing, and pickling, as well as rehydrating and examples of great uses.

About the Chef

Eugenia Bone is an internationally known food and nature writer whose work has appeared in many anthologies, magazines, and newspapers. She is a member of the faculty at the New York Botanical Garden where she teaches classes on mycophagy and psychedelic mushrooms. She is the author or co-author of nine books on food and biology, including the category staple Mycophilia, and most recently, Have a Good Trip: Exploring the Magic Mushroom Experience (October, 2024). She has been nominated for or won a variety of awards, including a James Beard Award. Eugenia is featured in the documentary directed by Louie Schwartzberg, Fantastic Fungi (2019), and in the Netflix children’s show about food, Waffles + Mochi (the mushroom episode) produced by Michele Obama’s Higher Ground Productions.

Note: If there are not enough wild mushrooms this season, Eugenia will pivot to focus on fresh local tomatoes. Students will learn the art of water bath canning at altitude and how home canned tomatoes can make every dish you use them in better.