Novice forager.
South West, England
Joined November 2020
- Tweets424
- Following34
- Followers47
- Likes2.4K
Chris Wood retweeted
Looking forward to running a new course in September,
Dry Stone Walling with Spent Shiitake Blocks 🤨
Chris Wood retweeted
Today I had the chance to try an experimental dish prepared by the restaurant Alchemist. Oyster mushroom mycelium. As a microbiologist it felt so wrong to eat the contents of a Petri dish but I am glad I did; it was delicious! An interesting and promising alternative food source.
Chris Wood retweeted
The Most Poisonous Fungi in the UK Part 1 - mailchi.mp/wildfooduk/things…
Chris Wood retweeted
Wistman's Wood #LogOfTheWeek available to buy in my shop.
#wistmanswood #dartmoor #limitededitionprint #illustration #artistsontwitter
bernoid.com/product/log-of-t…
Chris Wood retweeted
Hungry? Why not check out the recipe section on our website for some delicious lunchtime inspiration wildfooduk.com/wild-food-rec… #yum #wildfooduk #foraging #oystermushroom #tasty #cookwithus
Chris Wood retweeted
I think there's a real possibility, these might be a close relative, Brick Tuft, Hypholoma lateritium. More often then not, there's some degree of Red (centre cap), with Paler Orange-White outer rim. Gills start cream, turn Olive-Grey, which seem to match up. Sometimes singular
Chris Wood retweeted
Before Christmas @MbaCell launched a competition for our team to create Sci Art by growing microbes on agar plates! See thread for information on our entries and later in the week we will reveal our winners! @thembauk @Marinebioyaz @GaikwadTrupti24 @coddiepoc #MBAxmasart
Chris Wood retweeted
Nobody should be excluded from Kew Gardens because of cost : so from now anyone on universal credit or pension credit can come for just £1
This Post is from an account that no longer exists. Learn more
Chris Wood retweeted
Foraging finds for January and New Courses - mailchi.mp/wildfooduk/things…
Chris Wood retweeted
I would say certainly a Wood Blewit. Just check for any sign of rust brown on the gills - just to make sure it is not a Webcap. The rusty colour only appears on mature specimens. This one is old enough, I think.
Chris Wood retweeted
Mushrooms on toast is always must but if you have a blender at the ready you can double up your cooking quantity. With cream cheese and lemon you can whizz up a pate that can then also be frozen. Check the website or join our mailing list for more.
totallywilduk.co.uk
Chris Wood retweeted
They are still quite small. Personally, if you are going to pick them to eat, I’d wait until they get get a bigger. Gives more time for them to release their spores and they’ll shrink to at least half size when cooked.
Chris Wood retweeted
Lovely morning walk admiring the beautiful mushrooms with @ForagerChris and a few foraged for tea! 😁🍄
Chris Wood retweeted
Last night's dinner 👨🍳👌
Mixed wild mushroom risotto with a finishing drizzle of homemade waxcap infused vermouth - because I made it and it needed to be tried...
And in case anyone cares, it was absolutely delicious, and had a lovely mix of wholly sel… instagr.am/p/CV03v6Ugftf/
Chris Wood retweeted
How to identify a Milkcap, not by Milk bottle tops!. Gently lean to one side, latex Milk appears on Gills, hot to taste. Birch Milkcap, Lactarius tabidus, Orange centre, Pale Orange Gills & stem. Milk turns Yellow on a tissue @Britnatureguide @nature2ublog @s4r4h_l #365DaysWild
