{"id":1695,"date":"2024-11-23T17:49:20","date_gmt":"2024-11-23T17:49:20","guid":{"rendered":"https:\/\/mushroomhunting.org\/?p=1695"},"modified":"2024-11-23T17:49:21","modified_gmt":"2024-11-23T17:49:21","slug":"bouchard-and-schmidt-launched-the-nonprofit-the-mushroom-hunting-foundation","status":"publish","type":"post","link":"https:\/\/mushroomhunting.org\/index.php\/2024\/11\/23\/bouchard-and-schmidt-launched-the-nonprofit-the-mushroom-hunting-foundation\/","title":{"rendered":"Newport This Week"},"content":{"rendered":"\n
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Savoring the City<\/h1>\n
\n
Finding Their Muse in Mushrooms<\/span>
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By Newport This Week Staff<\/a><\/div>\n
on\u00a0<\/span>October 28, 2021<\/div>\n<\/div>\n
By Wendy Logan<\/span><\/a><\/div>\n
\u00a0<\/div>\n<\/div>\n
\n
\"Ryan<\/a>\n

Ryan Bouchard and Emily Schmidt with a haul of earthy black trumpet mushrooms. The couple launched the nonprofit Mushroom Hunting Foundation in 2016.<\/p>\n

https:\/\/www.newportthisweek.com\/articles\/savoring-the-city-2\/<\/a><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/main><\/div>\n<\/div>\n<\/div>\n

Inspired by a shared love of hiking and nature, Ryan Bouchard and Emily Schmidt decided on a whim in 2009 to take a mushroom hunting class at the Rhode Island Audubon Society.<\/p>\n

\u201cWe just loved learning about them,\u201d said Bouchard in a recent interview with\u00a0Newport This Week.<\/p>\n

\u201cSomeone found a big chunk of Hen of the Woods,\u201d he recalls of his first experience with a freshly for\u00adaged wild mushroom. \u201cWe took a piece of it home and found it fasci\u00adnating to study the amazing colors, scent and texture. The taste was just shockingly different from the familiar supermarket mushrooms.\u201d<\/p>\n

In 2016, after extensive research and a deep dive into mycology, the pair founded the Mushroom Hunting Foundation, a nonprofit dedicated to educating people on safely hunting for wild mush\u00adrooms. Rather than approaching the subject through a university lens, Bouchard and Schmidt took what they considered a more practical route, studying the topic via books and lectures presented by some of the leading experts in the field, and with immersive, hands-on classes and foraging ex\u00adpeditions.<\/p>\n


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\u00a0<\/p>\n<\/div>\n

\u201cIf we had studied mycology at a university, we\u2019d have spent a lot of time looking into microscopes,\u201d Bouchard said. \u201cWe shied away from that approach because that area of the science led away from the path we had chosen, which was to teach people that [foraging] was easy, safe and doable with just a knife, a brush and a paper bag.\u201d<\/p>\n

Among their mentors was Gary Lincoff, who\u00a0The New York Times\u00a0described in his obituary in 2018 as \u201cthe Pied Piper of mushrooms.\u201d<\/p>\n

\u201cGary was a major influence on us,\u201d said Bouchard. \u201cHe wrote \u2018The Audubon Field Guide to Mushrooms\u2019 and was an amazing teacher. We had the opportunity to go hunting with him, [attend] his lectures, view his slide presenta\u00adtions \u2026 We learned from the best.\u201d<\/p>\n

Bouchard is the author of \u201cGourmet Mushrooms of Rhode Island,\u201d the first book about mushroom hunting in the Ocean State. Released in 2019, the calen\u00addar style tome is a great resource of monthly information on varying species, marked by stunning pho\u00adtography and information.<\/p>\n

Schmidt studies the health and nutritional values of local mush\u00adrooms, the multitude of ways they can be cooked, their uses in different cultures, and even the modern technological uses of fungi, which include decontami\u00adnating polluted soil.<\/p>\n

Bouchard said that in Rhode Is\u00adland and the surrounding region, there are thousands of species, in\u00adcluding hundreds that are edible. In their years of mushroom study, the couple have consumed around 250 varieties, approximately 20 at area restaurants, while the rest were wild, discovered and identi\u00adfied on their own hunts.<\/p>\n

The Mushroom Hunting Foun\u00addation offers private and public classes, cooking workshops and even children\u2019s classes from spring through fall.<\/p>\n

\u201cIt only takes a couple of hours to get a handle on the identifica\u00adtion of a mushroom. The category doesn\u2019t get sorted into edible or not edible,\u201d he said.<\/p>\n

Instead, beginning foragers learn to ID species, one at a time, recognize their characteristics, and then recognize dangerous looka\u00adlikes.<\/p>\n

Year-round, the foundation provides free identification ser\u00advices to anyone unsure of a species they may have discovered.<\/p>\n

The Mushroom Hunting Foun\u00addation recently concluded its season with a two-part class at the Norman Bird Sanctuary. Though foraging season has all but ended, mushrooms continue to play a crit\u00adical supporting role in cold weather dishes like stews and soups, and if you\u2019ve never tried mushroom Bo\u00adlognese, you cannot imagine how meaty these morsels can be.<\/p>\n

Fall picks include Hen of the Woods, black trumpet, lion\u2019s mane and hedgehogs, according to Bouchard, and it\u2019s a good bet that home cooks can source some of these and several other types of mushrooms courtesy of the RI Mushroom Company.<\/p>\n

Founded in 2013 in a closet at Middletown\u2019s Sweet Berry Farm by former New York City music exec\u00adutive Michael Hallock and his busi\u00adness partner, Robert DiPietro, the company is dedicated to providing the highest-quality mushrooms to retail stores, wholesale markets, chefs and home cooks. In just eight years, it has expanded to become the second largest exotic mush\u00adroom company in the U.S. But in a nod to the company\u2019s roots, its harvests can also be purchased year-round at the Aquidneck Com\u00admunity Table\u2019s weekly farmers markets.<\/p>\n

\u201cWe have a lot of love for that market,\u201d Hallock said.<\/p>\n

Among the varieties sold up and down the east coast are blue and golden oysters, shitake, maitake, lion\u2019s mane, trumpet, portabella, white and others, depending on supply.<\/p>\n

\u201cRight now, we\u2019re at point where we\u2019re sold out every day,\u201d said Hal\u00adlock. \u201cThe supply is tight nationally because there\u2019s not enough pro\u00adduction.\u201d<\/p>\n

He points to a labor shortage brought on by the pandemic. There are simply insufficient \u201cpickers,\u201d he said, and this is just one added factor that contributes to the already high price of the product.<\/p>\n

\u201cIt\u2019s expensive to grow mush\u00adrooms,\u201d he said. \u201cIt costs a lot to maintain the indoor facilities, and there are many other pieces to it. But mostly, it\u2019s time.\u201d<\/p>\n

For example, he notes that it takes 83 days of intensive indoor agriculture to grow a maitake mushroom.<\/p>\n

Though a good portion of the company\u2019s products are grown throughout the mid-Atlantic states, south to Florida, and as far north as Maine, the company cultivates its local mushrooms at a grow house facility in West Kingston, and Hallock said it\u2019s this crop alone that can legally be sold at the local farmers markets.<\/p>\n

\u201cWe\u2019re strict about that and only sell what we grow here,\u201d he said.<\/p>\n

At any given market, that trans\u00adlates to anywhere from three to 15 varieties at a time. RI Mushroom Company products are also sold on the island at the newly opened FoodLove Market, and area-wide at Dave\u2019s Fresh Marketplace stores, Belmont and Whole Foods.<\/p>\n

https:\/\/mushroomhunting.org\/index.php\/classes\/<\/a><\/p>\n

\u00a0<\/p>\n\n\n\n\n\n\n","protected":false},"excerpt":{"rendered":"

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