Eugenia Bone is a critically acclaimed journalist, with an emphasis on nature and food, and former president of the New York Mycological Society. She is a member of the National Association of Science Writers. Her previous books include Microbia (April 2018), Mycophilia, The Kitchen Ecosystem, Well Preserved, At Mesa’s Edge, and Italian Family Dining. Her most recent book is Tasting Italy, in collaboration with the National Geographic Society and America’s Test Kitchen. Her books have been nominated for a variety of awards, including a Colorado Book Award and James Beard Award, and her work has appeared in The New York Times, The Denver Post, The Wall Street Journal, Saveur, Food & Wine, and Gourmet, among others.
She has lectured widely, at venues like the Missouri Botanical Gardens, the Denver Botanical Garden, and the New York Public Library.
The Science and Art of Preserving Mushrooms.
When the Rocky Mountains erupt with marvelous edible mushrooms, the picking is great. But too often, many succumb to rot in your kitchen. Master canner Eugenia Bone will give an illustrated talk on drying, freezing, pickling, preserving in oil, and pressure canning wild and cultivated mushrooms.
The Kitchen Mycologist: How a little mycology can make you a better mushroom cook.
This illustrated talk explores the intersection of mycology and the selection, storage, preparation, and nutritional value of mushrooms; the way fungi spoils foods and improves foods; the reason why mushrooms taste differently and why some are more expensive than others; and the impact of endophytic fungi and mycorrhizal networks on food crops.