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Greg Marley in The Boston Globe

Greg Marley, author of Chanterelle Dreams, Amanita Nightmares: The Love, Lore, and Mystique of Mushrooms, was profiled in the food section of yesterday’s Boston Globe. Greg will be appearing at Water Street Books in Exeter, New Hampshire on Saturday, November 6th – if you’re in the northeast, don’t miss him!

Mushroomer unearths a delicacy in the forest
By Jonathan Levitt

LINCOLNVILLE, Maine — Greg Marley is in a damp grove of hemlock, toting a woven basket, followed closely by Rosie, his big black Newfoundland. He’s looking for black trumpet mushrooms and finds the sinister-looking, funnel-shaped fungi on a patch of moss. “The French call them trumpets of death,’’ he says. “It’s probably because they want them all to themselves. They’re my wife’s favorite. So good on pizza.’’

Marley, 55, says that anyone with an interest in foraging will find at least six edible varieties of mushroom growing in New England fields and forests. In his new book, “Chanterelle Dreams, Amanita Nightmares: The Love, Lore, and Mystique of Mushrooms,’’ he elaborates on chanterelles, porcini, puffballs, morels, shaggy manes, and chicken mushrooms. “Americans are a mycophobic bunch’’ — afraid of mushrooms, says Marley. “Walking through the woods, the assumption is that most wild mushrooms are poisonous, and that they have the potential to sicken or kill anyone foolish enough to pick and eat one. But once you know a mushroom, it is hard to mistake it for anything else, and actually, around here, there are many more edible mushrooms than there are poisonous ones.’’ Because of mycophobia, Marley has some wooded areas all to himself. In the fall, that means a bonanza. Read the full article at Greg Marley’s Chanterelle Dreams, Amanita Nightmares, is available now.

A Thanksgiving Hit: Apple Pie with Cider Jelly

The Thanksgiving season means a barrage of holiday recipes that overflow your inbox and social media feeds. Some of these are new and innovative, meant to impress guests and sure to fade away from the culinary canon. However, there’s a reason that certain other recipes stand the test of time: they just work. We’ve had […] Read More..

Release Your Inner Viking With New Book on Mead

Unlock the mead brewing secrets of the ancient Norse with homesteader and fermentation enthusiast Jereme Zimmerman’s new book Make Mead Like a Viking. Whether you’re new to homebrewing or looking to expand your current brewing and fermentation practices, Zimmerman’s welcoming style and spirit will usher you into an exciting new territory of wildcrafted experimentations, including more than 20 recipes to try.The fermentation […] Read More..

For a Very Viking Thanksgiving, Try Homemade Mead

The people who lived the Viking lifestyle a thousand years ago enjoyed myriad foods and beverages and throwing feasts that lasted several days to show off what they had stockpiled throughout the harvest season. Bring the Viking spirit of celebration to your Thanksgiving table this year with a traditional batch of spiced orange mead. Brew up the following recipe […] Read More..

Brew Outside the Box: Making Mushroom-Infused Beer

When thinking about drinking a nice cold beer, the flavor of mushrooms doesn’t exactly spring to mind. But for the adventurous brewer – and drinker – infusing mushrooms into brews is a great way to combine the medicinal benefits of fungi with one of the world’s most consumed beverages.The best part? You can grow mushrooms […] Read More..

Recipe: How To Make Your Own Chèvre Using Natural Ingredients

Making cheese at home may seem like a time and labor-intensive process, but what if you could make a delicious, high-quality cheese that practically “sits and takes care of itself”? According to David Asher, author of The Art of Natural Cheesemaking, you can.Asher is an organic farmer and goatherd, so his recipe for chèvre, or goat […] Read More..
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