December 23, 2013 by Emily Moskal
Served in French dishes under the alias pom pom du blanc, lion’s mane has a texture and taste resembling lobster or shrimp. Chris Schoenstein, a lifelong enthusiast and member of the Mycological Society of San Francisco, has only seen one 2 or 3 times. But that, if you’re a mushroom hunter, is the hook that keeps you coming back to an event like the Wunderlich Foray.
December 05, 2013 by Emily Moskal
Bay Area oaks are prolific, but acorn use has diminished within the last 200 years. With the help of modern kitchenware you can rediscover the art of acorn preparation and its rich history grounded in Native American traditions.
November 01, 2013 by Emily Moskal
The burrowing owl requires only a few basic ingredients to survive urban settings but biologists say those needs are threatened by a new land exchange.
October 24, 2013 by Emily Moskal
As California’s fire season comes to a close, the fires that burned Yosemite and Mt. Diablo have left a landscape of burned trees, logs and soil. What to do next with that land, particularly in Yosemite, is a complicated decision, and politicians, land use managers, and ecologists have differing goals.