At the SVIMS April meeting a full house gathered to hear one of the founders of SVIMS, Adolf Ceska, hold forth on the glories of dung mushrooms.
His stellar photographs and Oluna’s skilled drawings opened a door on dung that SVIMS members, either accidentally or intentionally (phew!), had closed.
Do your friends sometimes say "mushrooms are bullsh#t?" They may be wrong, but perhaps they are not all wrong. A number of our local fungi make feces, fresh and old, their homes. Come hear what may be the first-ever North American mycological society talk on dung mushrooms.
After the talk, Father Adolf will hear your confessions.
Traditional SVIMS Mushroom Chinese Dinner will be at a new place:
Don Mee Restaurant, 538 Fisgard St, Victoria, BC
Saturday, March 16, from 6 pm to about 8 pm Price: $38.- (that includes taxes and gratuities)
This event is open to everybody who is interested in the use of mushrooms in traditional Chinese cuisine. You don’t have to be a SVIMS member to attend, and you can bring your friends.
We have to give the exact number of participants to the Don Mee Restaurant shortly after the SVIMS March 7 meeting, and you have to pay in advance.
How to pay:
You can pay either by cash at the March 7 SVIMS meeting, or by cheque.
If you pay by cheque, make it payable to
South Vancouver Island Mycological Society, NOT, I repeat NOT to SVIMS.
Send the cheque to:
Unit 501, 5350 Sayward Hill Crescent,
The menu and meals with be similar to those we used to have in the Golden City Restaurant (the chef is the same). Vicky Low, who used to suggest our menu in the Golden City, also put the coming event menu together. We agreed on the following dishes:
1. MUSHU “Fungus” and Shredded Pork Wraps
2. Hot and Sour Mushroom and Shrimp Soup
3. Free Range Chicken with Black Truffle
4. “Fat Choy” Black Moss Fungus with Shitake Mushrooms and Broccoli
5. Braised Abalone Mushrooms with Bok Choy
6. Black Pepper Steak with Mushrooms
7. “Sam See” Chow Mein (shredded meat and mushrooms)
8. Mushroom, Pickled Mustard Green and Chicken Fried Rice
The chef is pretty flexible and can accommodate any special requests and food restrictions.
Hope to see you there!
Adolf (& Oluna) Ceska
In its early days, SVIMS often had evenings that were member-driven. Several SVIMS members would bring in shorter presentations. We return to the glorious days of yesteryear in March when two of our steady and fascinating members, Tom Maler and David Walde, tell us about their mycological adventures.
President Andy MacKinnon introduced Paul — and showed us a snapshot taken 40 years earlier featuring a much younger duo.