Safety

In addition to my own studies, I consult with others* on edibility of plants and mushrooms. I own a high-powered microscope purchased for the purpose of differentiating difficult species, however I have not needed it with most edibles, as the macroscopic characteristics have thus far been sufficient. I also tend to eat what I sell/trade, and typically only sell/trade when I have more than what I can eat or have time to cook. For example, I recently brought a chef three types of wild mushrooms and amaranth greens. I ate all of the species given days before visiting him (and enjoyed them!).

I also keep up-to-date on the latest scientific reports. I found that a restaurant I have dealt with sells a mushroom, T. flavorviens (equestre), which has conclusively poisoned multiple people in Europe. Though no reports in NA of poisoning exist, most mycologists I know are wary of eating it. Another example is the False King Bolete has been conclusively found in CT. This mushrooms is poisonous to some people even when thoroughly cooked. Though rare, non-bluing** specimens have also been discovered in CT, making it all the more difficult for amateur forager to be certain of the safety of their finds. I believe it is not good for business to poison customers, therefore it is important to be careful about whom you purchase mushrooms from and no matter how experienced that person is, to know that they keep up with the latest research. A good question to ask a forager is if he or she is or was a member of a mycological or other relevant association.

Of course, it is not only wild edibles that have the potential for problems. In the fall of '10, cantaloupes were recalled due to causing listeria. Anyone not aware of that recall would have been at risk. In fact, USA Today reported the CDC believed as many as 16 people died from these cantaloupes, and vastly more were sick but survived. Truly, the risks associated with modern farming practices are substantial compared to a careful forager. And with a forager you are assured fresher food (sometimes picked the same day) with all the benefits that go with freshness. Going local is a trend I not only support, but live. I look forward to working with you and answering any questions that may arise.

Sam Schaperow, B.S., M.S.

*"others" includes mycologists, scientists, foragers, and wild foods book authors.

**One of the methods for determining if a king bolete is safe is to ensure it does not bruise blue, as this rules out many poisonous lookalikes, however these non-bluing false king boletes can look similar enough to king boletes as to fool many foragers and food preparers.