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" ... Heavy rains last October birthed flushes of maitake, chicken-of-the-woods and lion’s mane edible mushrooms that grow on trees I’d found in earlier seasons. Foraging sporadically between Columbus Day and Thanksgiving, I harvested about 120 pounds of those three fungi. When all was said and done and eaten, I had made over $2,500 from about a dozen hours of foraging and selling. ... "
" ... Many restaurants have taken the opportunity to change up the BEC format to create something new. Frenchette Bakery’s BEC (boudin, egg, Comté) features boudin noir, egg, Comté and ramps in a laminated spelt pastry. James is serving an elegant looking olive oil toast topped with a fried egg, maitake mushrooms, charred ramps, pecorino, bitter greens and calendula salt. Deborah Williamson, the founder of James, describes their take as a spring dream, with the ingredients coming together to create a bright, earthy, umami-rich sandwich. “We love bringing the beauty of local farmers markets to everything we do,” she said. “We’re excited to be participating in NYC <3’s BEC with ChowNow because it is important to spark the conversation with our guests about using a fair and equitable platform for ordering. Guests who use ChowNow can do so knowing that the restaurants are receiving the majority of the revenue for each order.” ... "
" ... Mushrooms: We’re not talking psychedelic ones but rather those used in nutritional supplements such as maitake, shitake, cordyceps and lion’s mane. There has been a 525% increase in mushroom-related branding and design since 2018, with a 100% uptick since last year. “Mushrooms is really about the health benefits of mushrooms,” says 99designs CEO Patrick Llewellyn. “There are mushroom teas, coffees and extracts.” ... "