Food Mycology
The Future of Fungal Freshness?
What if mushrooms weren’t grown in dank grow rooms by gnomes and elves, but instead grew right in their clever packaging on the way to market? Our student reporter interviews designer Agata Jaworska about her concept ‘Made in Transit,’ presented as her MS thesis at the renowned Dutch nexus, Design Academy Eindhoven.
Huitlacoche
This post was contributed by Fahma Bob, a student in my Mushrooms class, PLPA 319
For a gardener, Ustilago maydis can certainly be a little scary, especially if you don’t know what it is. Imagine going out to your sweet corn patch and finding this! No wonder it has been called “Devil’s corn.” But once you [...]
Supermarket Mycology. Flyspeck disease of apples
People get fussy about their apples, and tend to reject them if they’re bruised, or have nasty fungal lesions on them. But flyspeck is a subtle disease, and you’ve probably eaten it many times. I have, and I’m none the worse for it. Here we visit two different apple diseases, flyspeck and sooty blotch, in full rotating glory.
The fungus in my maple syrup
“Last week an uninvited guest showed up for breakfast. As I poured maple syrup over my son’s waffle, Plop! A perfect dime-sized fungus colony spilled out to crown that waffle like a malevolent pat of butter.” Meet Wallemia sebi!