Mylo, a material made from mycelium, in natural and black. Bolt Threads
Milo’s teen years convinced me of the wonders of fungi. The Mushroom Club of Georgia was in the right place at the right time for him to convert intense curiosity into something more powerful. On another day, more on what he has done with that in the decade since. For now a bit of thanks. We have had the privilege of hosting members of that Club in our home in Costa Rica, and intend to do so again now that travel restrictions have eased. This post is an overdue shout out to that Club and others like it. More kids in those clubs would be a good thing. Meanwhile, nice to see these folks making news again. It helps persuade me that fashion is of greater value than I have given it credit for up to now:
A surprising group of fashion rivals including Stella McCartney and Lululemon are joining forces to back Mylo, a new mushroom leather.
Bolt Threads mycelium mats in the grow facility. Bolt Threads
It may be fashion week in Paris, with showgoers in face coverings parsing runway looks from the latest designer ready-to-wear collections, but several thousand miles away from the French capital, out of the dank, dark belly of an industrial hangar, a potentially more momentous industry trend is … growing.
Mushroom leather might not sound stylish. But Bolt Threads, a start-up that specializes in developing next-generation fibers inspired by nature, is one of a growing number of companies convinced that the material is a viable replacement — in both form and function — for animal-sourced and synthetic skins. Continue reading
Photograph by Mari Maeda and Yuji Oboshi. Styled by Suzy Kim
I have not done a count, but I would guess the New York Times has been the source of as many stories we link to as any other publication. Mostly that would be due to the excellence, and relevance to our goals, of the Science section. The New York Times Style Magazine is not normally a source for us. I cannot find a single link to that publication on this platform in 9+ years and among 4,000+ posts. We feature plenty of shiny pretty things but only those that offer insight relevant to this platform. On occasion the trendy and/or the fashionable intersect well with the stories we favor, and we have no problem pointing those out.
A selection of herbal and mushroom powders from Apothékary. Sarah Gurrity
So it goes with fungi. There are many fungi-focused posts on this platform, few of which would be seen as glamorizing. Surely we are trying to validate the topic by shining an attractive light on it. But we favor knowledge over visual stimulation. Aesthetics are not lost on us, nor is the intent to get more people interested in a topic we care about, so:
Long thought to have medicinal benefits, fungi including reishi, lion’s mane and chaga are gaining popularity in the wellness world.
Even before the onset of the pandemic, which has increased the demand for all manner of so-called organic immunity elixirs, wellness-minded Americans were warming to mushrooms. To be clear, mushrooms don’t cure Covid-19, but they are thought to provide a host of other benefits, from serving as an aphrodisiac to bolstering one’s defenses to toxins…
Not one, but two articles in the same issue, both with fabulous photography. The first, by Arden Fanning Andrews, deals with the health benefits of fungi; the second, by Ligaya Mishan, focuses on the culinary:
A duo of royal trumpet mushrooms alongside ladybugs, lichen and wild ferns.Credit…Mari Maeda and Yuji Oboshi
Neither plant nor animal, mushrooms have confounded humans since ancient times. Now, they’re a reminder of our tenuous place in an uncertain world.
The mushrooms sit on high, behind glass, above bottles of Armagnac and mezcal in a bar at the Standard hotel in Manhattan’s East Village. They are barely recognizable at first, just eerie silhouettes resembling coral growths in an aquarium, blooming in laboratory-teal light: tightly branched clusters of oyster mushrooms in hot pink, yolk yellow and bruise blue, alongside lion’s mane mushrooms, shaggy white globes with spines like trailing hair…
The Science section of the Guardian’s website has an article profiling an author and his new book (click above to find the book on the author’s website) that relate to a topic we care about as much as any we post about on this platform.
Shiitake mushrooms (Lentinula edodes) being home cultivated. Photograph: Gerry Bishop/Alamy
When Amie and Milo and I moved to Kerala, India in 2010 it was ostensibly for the sake of our client. But it was also for Milo. He was 16 years-old with a strong interest in mycology, and was motivated to translate his knowledge into practice. Within the first year he set up a small farming operation for culinary mushrooms.
Underground network: a wood-rotting fungal mycelium exploring and consuming a log. Photograph: Alison Pouliot
He was adept at explaining the importance of complex networks like those in the image to the left, and made me a believer: the future is fungal, for culinary, medicinal, and bio-remediation purposes. When restoration of this coffee farm started, I built a berm with logs at the core, expecting a mycelium network to develop, creating a healthy border for the shade trees planted.
These days Milo has his own forest tract to continue these pursuits and I keep a lookout for related stories of interest. Merlin Sheldrake has my full attention today:
The study of fungi has long been overshadowed by more glamorous scientific quests. But biologist Merlin Sheldrake is on a mission to change that
Merlin Sheldrake is convinced fungi will play a crucial role in our growing understanding of the environment. Photograph: Cosmo Sheldrake
As a boy, Merlin Sheldrake really loved the autumn. In the garden of his parents’ house – he grew up a few moments from Hampstead Heath, which is where he and I are walking right now, on an overcast summer morning – the leaves would fall from a big chestnut tree, forming gentle drifts into which he liked nothing more than to hurl himself. Wriggling around until he was fully submerged, Sheldrake would lie there, quite content, “buried in the rustle, lost in curious smells”. As he writes in his wondrous new book, Entangled Life, these autumnal piles were both places to hide and worlds to explore. Continue reading
Thanks, as always, for the interesting news on creative use for mushrooms beyond the gastronomic, from the Guardian:
Thanks to Redhouse Studio and the Guardian’s Laura Dorwart for this story:
Trees for Life have planted 1.5m native trees in Glenmoriston and nearby Glen Affric since being founded 30 years ago. Photograph: Desmond Dugan/RSPB/PA
Thanks to Damian Carrington, the Guardian’s Environment editor, for this:
Models of stain-fighting enzymes, displayed on clothes in a washing machine. Credit Carsten Snejbjerg for The New York Times
We’ve been highlighting mycological innovation since the early days of this site, and our enthusiasm has yet to wane. The range of fungi-power will never cease to amaze.
A Danish biotechnology company is trying to fight climate change — one laundry load at a time. Its secret weapon: mushrooms like those in a dormant forest outside Copenhagen.
In the quest for a more environmentally friendly detergent, two scientists at the company, Novozymes, regularly trudge through the mud, hunting for oyster mushrooms that protrude from a fallen beech or bracken fungi that feast on tough plant fibers. They are studying the enzymes in mushrooms that speed up chemical reactions or natural processes like decay.
“There is a lot going on here, if you know what to look for,” said Mikako Sasa, one of the Novozymes scientists.
Their work is helping the company develop enzymes for laundry and dishwasher detergents that would require less water, or that would work just as effectively at lower temperatures. The energy savings could be significant. Washing machines, for instance, account for over 6 percent of household electricity use in the European Union.
Enlisting enzymes to battle dirt is not a new strategy. Over thousands of years, mushrooms and their fungi cousins have evolved into masters at nourishing themselves on dying trees, fallen branches and other materials. They break down these difficult materials by secreting enzymes into their hosts. Even before anyone knew what enzymes were, they were used in brewing and cheese making, among other activities. Continue reading
Taking a break from packing for my upcoming return to Belize, I joined a group of old friends from the Georgia Mushroom Club in a foray near the Georgia/South Carolina border. Fresh air, a walk in the woods, good company, and foraging for mushrooms – what better way to spend a morning?
The weather has been warm and wet, great conditions for mushrooms and we were happy to find patches of chanterelles. As we searched we talked about Chan Chich Lodge and Belize, and that we’re in the midst of brainstorming collaborations with the staff and local community who carry the ancestral knowledge of the old Mayan and Belizean foodways, and chefs who focus on foraging in the creation of their menus. We’ve recently discovered a variety of foods that are plentifully available from the Chan Chich forests, and are excited to incorporate them into our culinary story. Continue reading
The design company Ecovative makes a variety of packaging materials using mycelium fungus. Credit Nathaniel Brooks for The New York Times
Thanks again to Stephanie Strom for a story about ecology that surprises:
For the environmentally conscious eater, they are among the most inconvenient truths: Too much food goes to waste. Too much packaging comes with the food. And too much of the packaging is made to last for ages.
Now there may be a single answer to all three problems: using excess food to make the packaging. Continue reading
We have a mycological leaning on this platform, which started due to Milo’s interest, which was infectious. So, our news filters pick up stories like this; normally I avoid sharing the stories involving hallucinogens, though I read the serious ones myself. I do not expect stories like this one below from New York Magazine, so this was a pleasant surprise:
Last month, around 2,500 people with some connection to hallucinogenic drugs gathered at the Oakland Marriott City Center in Oakland, California for what might best be described as the psychedelics state of the union. Psychedelic Science 2017, as it was more formally known, drew professionals of all stripes: chemists who make the hallucinogens, neuroscientists who study their effects on the brain, therapists who discuss their after-effects on patients, shamans and healers who administer the drugs, and anthropologists like Joanna Steinhardt, who are trying to make sense of the meaning of psychedelic culture. Continue reading
Thanks to Cool Green Science for shedding more light on a topic we have commented on from time to time since starting this platform:
Reishi mushrooms (left) and Trametes versicolor collected in a folded map. ZACK DEZON
Thanks to Wired author Charley Locke for his story MEET THE OBSESSIVE MUSHROOM HUNTERS OF NEW YORK CITY:
ON A PARTICULARLY gorgeous Sunday in October, 30 explorers with the New York Mycological Society met at a cemetery in Brooklyn to hunt for mushrooms.
Reishi mushrooms on a stump. ZACK DEZON
They rummaged through leaves, carefully inspected the headstones, and gingerly reached into tree trunks, hoping to find something amazing. A turkey tail, perhaps, or hen-of-the-wood. “It was like a scavenger hunt,” says Zack DeZon, a photographer who joined them on the search. “It struck me as the analog equivalent of Pokemon Go.”
DeZon is not particularly enamored with fungus, but a mushroom-obsessed friend’s Instagram feed piqued his interest. The fellow pointed him toward the Mycological Society which has since 1962 catered to those with an interest in mycology and mycophagy. The society, created by the composer John Cage, has 430 members and meets throughout the year to find mushrooms, eat mushrooms, and discuss mushrooms.
Leaf-cutter ants carrying leafy loot back to their underground colony in Carara National Park, Costa Rica
I’ve covered some ants in the past, discussing their fungal friends that provide them food, as well as their foes that turn them into zombies. A recent article by a team of researchers that included members of the Smithsonian Tropical Research Institute has found that most species of leaf-cutter ants have a practice that helps defend their young against parasitic fungi: wrapping them in the same fungi that they use to digest the leaves they bring underground!
Sarah Puschmann reports:
In the dark recesses of an underground fungus garden, a Panamanian leaf-cutting ant plucks a tuft of mycelia, the wispy part of the basidiomycete fungus these ants grow and eat, and carries it to a nearby ant pupa. The ant licks the pupa’s body before patting the fungus into place, continuing until it appears, when viewed under a powerful microscope, as though the pupa is webbed in short strands of spaghetti.
Fungal luciferin could eventually allow the creation of an autonomously luminescent plant. Photograph: Cassius Stevani at the San Paulo University in Brazil
Bioluminescence has appeared in these pages so many times that people probably wonder why. The answer would be because we have contributors who see its wonder of the world quality as directly relevant to our communications mission.
And there was a time when stories about fungi, mushrooms, etc. were the domain of one key contributor. We used to leave stories like this one to our resident mycoenthusiast Milo, but he is no longer in residence with us; instead, busy now setting up a permaculture organic farm in the rolling hills to the west of Ithaca, NY (USA). So, for lack of a better post-person, this recommendation is from the team:
Bioluminescence, the peculiar ability of some organisms to behave like living night-lights, could be the key to some remarkable advances
On a moonless night deep in a Brazilian rainforest the only thing you are likely to see are the tiny smears of light from flitting fireflies or the ghostly glow of mushrooms scattered around the forest floor. Both effects are the result of bioluminescence, the peculiar ability of some organisms to behave like living night-lights. Continue reading
Over the years we have referenced Ecovative Designs before, as a mycological solution for styrofoam and way to reduce reliance on petrochemicals. Recently we learned about a new method of replacing plastics that doesn’t involve fungus–at least not directly. Using the byproducts of beer-making (which technically includes yeast, a fungus), the Saltwater Brewery partnered with WeBelievers to create edible six-pack rings for beer cans, as you can see in the video below:
We’ve written about dung before, when it came to beetles rolling it for the poop’s role (ha) in their life cycle, and when it’s been used for recycled paper, and even household cooking gas derived from biodigested manure. Now, we’re learning via Audubon Magazine about another use for the dried doo, and we figured that would be a good time to share about another interesting excremental story from the natural world, which happens to be the fastest moving organism, in a sense.
Both the Black Lark, a bird species found in Europe and western Asia, and the genus of fungi called Pilobolus, more widely distributed around the world, have to deal with something called the Zone of Repugnance when it comes to dung. Although the ornithologists in the Audubon article aren’t quoted using this phrase, it is accepted in mycologist parlance for those who study livestock excrement or something related to it: animals will avoid eating grass or greens in an area where fecal matter is present. Around every pile of poop is a perimeter that the grazers try to not chew on. Black Larks take advantage of that fact to build their nests in no-step zones, and Pilobolus need to shoot their spores behind enemy lines. Matt Soniak, for Audubon:
Hyphae are filaments of cells that join together to make the structures in fungi. When you look at the fuzzy patch of mold growing on any of the fruit in your kitchen, you’re looking at lots of hyphae growing into the strands of mold (chances are the mold is a strain of Botrytis cinerea). There’s hundreds of reasons to be studying fungi today — the parasitic wonders they can achieve, the materials they can provide through science in the future, and the foods and medicines that can be cultivated or collected from them.
African ant (Pachycondyla sp) attacked by an insect eating Fungus (Cordyceps sp) Guinea, West Africa. Photo © PIOTR NASKRECKI/ MINDEN PICTURES/National Geographic Creative
A few years ago I wrote about a curious and very specific relationship between some beetles and their wood-eating fungus symbiotic partner, and we’ve also shared other work on crazy parasitic creatures that can alter their hosts’ behavior, sometimes pretty radically (warning, creepy video). Believe it or not, the photo above isn’t some weirdly-antlered African ant–well, actually it is, but the antlers aren’t part of the ant’s body, they’re the spore-spreading apparatus of a parasitic fungus. Read on for more about the real-life World War Z that has been going on between ants (as well as other insects) and a family of zombifying fungi for millennia.
Earlier this week I went to a lecture hosted by Cornell’s Department of Neurobiology and Behavior titled “Zombie Ants: the precise manipulation of animal behavior by a fungal parasite.” The lecturer was David Hughes, Professor of Entomology at Penn State University, whose faculty webpage provides PDF links to most of the articles that he has contributed to if you’re interested in checking out the actual journal pieces on this topic. Continue reading