More about mushrooms

We have a new cook joining our circle, Rebecca Michels. Welcome, Rebecca!

Justina in Colorado and Nomi in Kansas both responded to my invitation to make themselves known on our website map. Can you find them on the map below? Is anyone else ready to greet the group this way? Just let me know.

This week's new recipe is Justina's Paella:http://mindfulcooking.org/recipes/paella
I'm also featuring Sigrid's cookies again because now there is a colorful photo---thanks, Sigrid! Coconut/CocoaNibs Cookies, GF

Last week Betsy in California alerted us to Paul Stamets' work with mushrooms. Right away I had this enthusiastic response from Christel in Germany:
Here is the link to Paul Stamets on the Thom Hartmann show: https://www.youtube.com/watch?v=1wex_TQW3BQ
And here a long video on "The Future is Fungi" by Paul Stamets: https://www.youtube.com/watch?v=cwLviP7KaAc
Another link ( to help out Betsy ), the website of Paul Stamets: http://www.fungi.com/
And more links: http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3924982/ http://www.huffingtonpost.com/paul-stamets/mushroom-memory_b_1725583.html

To apologize: my English has improved during the years with you all, but I still have difficulties to follow the spoken word
( reading is better now ), so Paul Stamets is someone I have repeatedly listen too, before I understand his lectures fully.
So, my little contribution by now to this interesting topic are these written words by Dr. Fuhrman on the value of mushrooms: https://www.drfuhrman.com/library/mushrooms_enhance_immune_function.aspx and https://www.drfuhrman.com/library/gbombs.aspx

I followed Eves advice and googled a bit on us and found Lindas website: http://www.lindahendrickson.com/
What a wonderful discovery I made: Linda is an artist-tablet-weaver and -ply-splitter and a very good instructor ( via tutorial videos and books ) too.
: )
Christel

I asked Betsy (our tempeh expert) how she learned about Paul Stamets:
Had heard of him and our former green book group read several books on the importance of soil structure, etc. Since we had a 32 acre farm, we always went mushroom hunting, only picking the few varieties that we were familiar with. Always fun to turn over a log and see the mycelium starting to grow. We also tried growing shiitake mushroom, digging a large ditch, packing it with staw, etc. We didn't get any since we let them dry out. Then of course the tempeh basics are mycellium driven. You might also be familiar with Sandor Katz who has written several books on fermentation and goes around giving talks. I think the one way these ideas can grow is by having people within the medical community to take a very close look and then give papers at the big conventions. I know the Dr. Weil does this, but he is just one of many. Although there may be more health care people that know about these ideas. b

I was pleased to hear from Joyce in Australia this week:
Dear Eve----Thanks you for your emails which I am enjoying. I can't remember whether I previously mentioned that I facilitate a Mindfulness Meditation Group in the Plum Village tradition of Thich Nhat Hanh so I shared your website with some Sangha groups in South East Queensland, which is probably why you received some interested new members from Queensland, Australia...... It is wonderful that you have more Aussies on your email list. Thanks so much for all your hard work in keeping us mindful cooks connected, Joyce

...and from Anna in Norway:
Dear Eva --- It is so great to read your emails which are filled with love :) and so good to see you on the photo. That is great idea to put our names on map :)
Have a great day :) Anna

Thank you both for those kind words. I am so grateful for the little virtual community we are becoming.

Anyone who will be in Portland on Jan. 31 is invited to our Winter Potluck. Just send me an email and ask for the details.
Happy cooking,
Eve