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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 Boston.com. Greg Marley’s Chanterelle Dreams, Amanita Nightmares, is available now.


Recipe: Berenjena Torre – Eggplant Tower with Pepper Jam

From The Healthy Bones Nutrition Plan and Cookbook by Dr. Laura Kelly and Helen Bryman KellyThe Healthy Bones Nutrition Plan and Cookbook includes more than 100 bone-health recipes ranging from sauces and small plates to soups, salads, and main dishes, drinks and desserts.The authors also explain how to make staple ingredients such as ghee and […] Read More

Recipe: Summer Herb Flower Vinegar

Olivia’s mom, Lola, is famous for her potato salad that seems so simple, but has a certain je ne sais quoi—the secret ingredient: chive-flower-infused vinegar. She recalls, “As a child I was enchanted by the apothecary bottles lined up on our kitchen shelves, stuffed with purple pompoms—I just knew there was magic happening inside.”This recipe […] Read More

Learn the Nutritional Secrets to Keeping Healthy Bones

Despite the millions consumers spend on calcium pills and the number of prescriptions for bone loss drugs they fill, worldwide there is an osteoporotic fracture every three seconds.Drugs that claim to prevent or redress bone loss can actually cause bones to crumble and break. Calcium supplements, fortified processed food, and pasteurized dairy don’t work because […] Read More

Food & Drink Sale! Save 35% on all Food & Drink books through August 1st

Here at Chelsea Green Publishing, we believe that it matters where our food comes from and how it is grown because a healthy food system is key to ensuring a resilient, sustainable, and healthy future for all of us. We’ve put ALL ourfood & drink books on sale for 35% off — but hurry it […] Read More

Recipe: Ginger-Apricot Mead

With reader interest in Sandor Ellix Katz’s Ginger Beer recipe, here’s another ginger concoction for summertime sipping: Ginger-Apricot Mead. Jereme Zimmerman, author of Make Mead Like a Viking, shares his recipe below, along with tips on sourcing local honey to make mead. When Jereme was in North Carolina earlier this year to present at the […] Read More
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