This is one of the two SVIMS Presentations in November: the other will be on Saturday Nov 9 with Britt Bunyard, editor of Fungi Magazine. And before those, the Mushroom Show Oct 20 and the Cowichan Foray Oct 25-27. And don’t forget the SVIMS 2025 Calendar.
On Thursday November 7, Richard Winder will talk with us about Mushrooms for All Seasons, his new 4 book series. Look below his photo for the exciting details: not only recipes, but culinary history, biology, and nutrition. He has been cooking up these books for several years and they will finally be available in 2024.
In person and zoom
St Luke’s Hall, 3821 Cedar Hill X Rd Victoria
7pm doors open, 7:15 start, end by 9:30 pm
Richard Winder, Mushrooms for All Seasons
Richard will discuss the highlights of his four book series, titled “Mushrooms for All Seasons.” Instead of a field guide or a plain recipe book, Richard has written a series of books that take an in-depth look at the most popular edible mushrooms available in B.C. (and elsewhere). Grouped into the four seasons they are available, mushroom chapters in book take a deep dive into relevant biological, ecological, historical, and nutritional information. As well, each mushroom chapter presents a savory and enjoyable collection of classical and modern recipes. Highlights Richard will discuss at the talk include the way morels were prepared in the Roman Empire, the traditional way that the Mixtec people of Mexico cook lobster mushrooms, the fascinating ways wealthy people of Medieval Europe liked to consume truffles (as aphrodisiacs), and how fish sauce from Asia led to the evolution of mushroom ketchup and eventually the tomato condiment we all know today. Whether your mushrooms are wild-harvested or purchased at the grocery store, every season brings a new set of mushrooms to cook and enjoy!