Suillus luteus. Photo: Shannon Berch.

Mushrooms of the West Coast

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Mushrooms of the West Coast
with instructors Andy MacKinnon and Dr. Shannon Berch
October 10-12, 2014 (Thanksgiving Weekend)
Tofino, BC

This 3-day course, based out of the Tofino Botanical Gardens, will introduce participants to the wonderful world of West Coast Mushrooms.

Topics to be covered:
• Introduction to fungi - what are they, and what is their role in our forests?
• Essentials of collecting and identifying fungi in the field
• Edible, medicinal and poisonous fungi
• Cooking with wild mushrooms

Thursday, October 9th
Evening (7:30 - 9:00 pm) – Featuring Fungi: Public Presentation and Film – Introduction to West Coast mushrooms. Screening of the film “Know your Mushrooms.” (Free for course participants)

Friday, October 10th
Evening (7:30 - 9:00 pm) - Introductory presentation for mushroom course participants - overview of wild mushrooms, different fungus groups, role of fungi in ecosystems & mushroom identification.

Saturday, October 11th
Morning (8:30 - Noon) - Field collection of wild mushrooms at field site.
Afternoon (1:00 - 5:30 pm) - Sorting of mushroom collections, spore prints, microscope ID session. Cooking wild mushrooms with Chef Ian Riddick, Executive Chef at the Great Room at Long Beach Lodge Resort.
Evening Presentation (7:30 - 8:30 pm) - That Mushroom looks delicious! Will it kill me?

Sunday, October 12th
Morning only (8:30 am - 1:00 pm) - Field collection and identification of wild mushrooms at field site. Group lunch and course wrap-up.


About the instructors:

Andy MacKinnon is a forest ecologist with the BC Forest Service in Victoria. His interests include BC's native plants, fungi and lichens. Andy is co-author of six field guides to plants of western North America.

Shannon Berch is a Research Scientist with the British Columbia Ministry of Environment in Victoria and a founding member of the South Vancouver Island Mycological Society and the Truffle Association of British Columbia.


Course Registration is $240 per person, including breakfast & lunch on Sat. and Sun.