Fall is almost here. Time for another year of great SVIMS talks. To get us started, we have our own Juliet Pendray. She will be doing a presentation on lichens, our secret mushrooms. Come and be amazed at the versatility and variety of this compound life form.
Please note that the mushroom microscopy course with Oluna and Adolf Ceska for Sept 13-15 has been postponed until after the fall mushroom season. Further information at the regular SVIMS meetings. (This is not, by the way, the mushroom ID course mentioned in the previous post.)
Saturday and Sunday, 10am – 4pm, in September 28th –29th 2019
No cost for this event!!!
To register, send an email to David Walde at this address
Registrations will be taken till until September 6 (up to and including the SVIMS meeting then).
David Walde (secretary)
Required pre-reading: Before Saturday, September 28, read these sections under Studying Mushrooms at the Mushroom Expert web site http://www.mushroomexpert.com/ ·
Collecting for Study
Making Spore Prints
Descriptions & Journals
Determining Odour and Taste
Saturday Classroom session: Location: University of Victoria, exact location TBD
10 – 10:30 Welcome, discussion of goals & expectations, discussion of pre-reading assignment
10:30 – 12 Hands-on, interactive mushroom identification to major groups
12 – 1 Lunch on your own 1 – 4 Hands-on, interactive mushroom identification to genus
- We will provide materials for the group to work with
- We will provide printed keys for mushroom identification
- Bring along any gilled mushrooms (good collections of one or two species ONLY) that you harvest from the wild and spore print before the workshop (optional)
- Bring along a hand lens if you have one
- Bring along any mushroom identification books that you want to use
- Bring along your bag lunch or go out for lunch
Sunday Classroom session Location: University of Victoria, exact location TBD
10 – 12 Hands-on, interactive mushroom identification to genus and species
12 – 1 Lunch on your own 1 – 4 Hands-on, interactive mushroom identification to genus and species
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