Flavor, Quality & American Menus is an annual invitational leadership retreat co-presented by The Culinary Institute of America and the University of California, Davis. This invitation-only event provides a venue for networking, sharing of information and ideas, and advancing both American agriculture and the food and beverage industries that depend on it.
Although considered a vegetable in dietary advice, mushrooms are fungi,
set apart by vitamin B-12 in very low quantity but in the same form found in meat, ergosterol converted with UV light to
vitamin D2, and conjugated linoleic acid.Mushrooms are a rare source of ergothioneine aswell as selenium, fiber, and several
other vitamins and minerals. Some preclinical and clinical studies suggest impacts of mushrooms on cognition, weight
management, oral health, and cancer risk. Preliminary evidence suggests that mushrooms may support healthy immune and
inflammatory responses through interaction with the gutmicrobiota, enhancing development of adaptive immunity, and improved
immune cell functionality. In addition to imparting direct nutritional and health benefits, analysis of U.S. food intake survey data
reveals thatmushrooms are associated with higher dietary quality. Also, early sensory research suggests thatmushrooms blended
with meats and lower sodium dishes are well liked and may help to reduce intakes of red meat and salt without compromising
taste. As research progresses on the specific health effects of mushrooms, there is a need for effective communication efforts
to leverage mushrooms to improve overall dietary quality.
David Law, China, specialty mushrooms, organic mushrooms
Chef Bob Engel Shares two recipes for great Turkey Stuffing
Stealth Health. Low fat. Mushrooms for Breakfast. "Maitake Mushroom Hash"
Mushroom Salad, Grilled Mushrooms.
What are America's great chefs doing with our organic specialty varieties? Look here for their mushroom menu ideas.
Specialty mushrooms. Growing methods. Forest in a bottle.
Mushrooms recipe gourmet "Your Produce Man"
Epcot Food and Wine Festival invites Gourmet Mushrooms back to tell the story of specialty mushrooms to attendees. Interest in specialty mushrooms continues to grow.
Foodcrafters...Cooking Channel...Gourmet Mushrooms...Farm Tour
The Chefs from Sprout in Chicago -- at James Beard Foundation with Gourmet Mushrooms' Maitake Frondosa, Nebrodini Bianco, and Velvet Pioppini
David Law, Merritt College, Mushroom Cultivation, Kitchen Table Talks, Fungi
Two mushrooms, two flavors, Forest Nameko and Maitake Frondosa. A great appetizer.
The Italian Expo at Navy Pier Chicago awarded top chef honors to Chef Anna Fiasche of Ristorante Agostino for a dish featuring seafoods with mushrooms from Gourmet Mushrooms, Inc.
Winter Turkey Stuffing "Bread Pudding" Mushroom Mushrooms Mushrooms
Fungi, like people, can manufacture Vitamin D in their cells when exposed to sunshine. Strange, but true.
Gourmet Mushrooms, Founded by Malcolm lark and David Law in 1977 was a pioneer in the Specialty Mushroom field. It is because of companies like ours that America's tastes are changing. Purchases of specialty mushrooms climbed four percentage points from Fresh Trends 2008. As was the case last year, the likelihood of purchase increased according to income. In fact, shoppers in the highest income bracket were more than twice as likely to buy specialty mushrooms as those earning less than $50,000.
Mycopia's Chef's Sampler is a HIT according to Supermarket Guru Phil Lempert. He gave our mushrooms 91 points, including 29 out of 30 possible points for Flavor. What have we been telling you?
Gourmet Mushrooms, Inc. has been chosen to supply mushrooms for Chef George Mendes dishes at the 2009 New York StarChefs,com™ Rising Star Awards.
In 1992 Julia Child visited Gourmet Mushrooms, Inc. It was her first introduction to the cultivation of specialty mushrooms and she was wowed. She told David Law, "I'll look at mushrooms with different eyes in the future."
Chef Liaison Bob Engel gives a tour to Senior Student Chefs from the Culinary Institute of America in Hyde Park, NY.
Because mushrooms support the immune system, they are the perfect first line of defense against flus and other viruses including the swine flu.
We love the many names for mushrooms, deriving as they do from different cultures and local lore, but we hate to see confusion and out-and-out misnaming. Take a look at this "Definitive" guide for all of the mushrooms we grow, and some other favorites.
It's not location, location, location - it's variety, variety, variety. Mushrooms are gaining in popularity because they offer a wide range of colors and textures while sharing a common ability to enhance the flavor of any dish. This savory, flavor-boosting quality is referred to by the Japanese term umami, which translates roughly as “deliciousness.”
Research at Johns Hopkins Medical Center on obesity suggests that mushrooms are a good food to include in any weight loss diet.
Many people still think that mushrooms are tasty, but not high in nutrients. Maybe it's the pale color. But mushrooms are high in antioxidants like selenium and a good source of B Vitamin.
A full page article in the September 2008 Vegetable Growers News features an interview with Gourmet Mushrooms' Chef Liaison Bob Engel discussing the expansion of the company's organic line.
Fall is here and science teachers are using our mushroom growing kits to tell the story of the Fungal Kingdom's contribution to our planet's ecology. Fascinating fungal fun.
Gourmet Mushrooms, Inc. of Sebastopol, California, growers of the MYCOPIA® brand of organic specialty mushrooms, has concluded agreements with two other Pacific Coast growers and now offers an all-organic program to its customers. Gourmet Mushrooms' five varieties of specialty mushrooms are now complemented by organically grown shiitake and maitake.
fungi health mushroom evolution fungal
Gourmet Mushrooms CEO David Law says, "We are seeing a more informed population, especially younger generations, paying credence to the health benefits of fungal products."