Podcasts about boletus

Llevamos poco más de un mes con el otoño encima, las horas de sol se acortan, las temperaturas son más bajas y las lluvias comienzan a ser protagonistas. La llegada del otoño marca el inicio de la temporada micológica, y si nada lo estropea, este año según los expertos va a ser de las buenas.España atesora gran diversidad de hongos silvestres. Boletus, níscalos, trompetas de la muerte, amanita cesárea, de cardo... etcétera. Se pueden cocinar a la plancha o guisadas, con arroz o como guarnición. Si el producto es bueno, cualquier receta queda bien. Y si hay alguien que tiene buenos productos ese es Luis Pacheco, el frutero de cabecera de Fin de Semana, que sabe y mucho de estos grandes alimentos.Todos sabemos apreciar una buena seta. Y seguramente casi todos conozcamos los níscalos, por ejemplo, que son uno de los productos estrella de esta época, pero como nos explica Luis Pacheco hay mucho más: "los níscalos son las más consumidas, pero luego hay otras muchas. El ...

El chef Alberto Villegas nos enseña a elaborar unas deliciosas alubias de Saldaña acompañadas de boletus, productos que podemos encontrar en Palencia con una excelente calidad

El chef palentino Alberto Villegas elabora hoy unas albóndigas con los boletus como ingrediente principal

Die Röhrlinge sind zurück und das in großen Mengen, jedenfalls waren sie es bei unserer Podcastaufnahme Mitte August. Seitdem war es sehr heiß und es gab wenig bis gar keinen Regen in Brandenburg und es ist aktuell sehr trocken in den Wäldern im Berliner Umland. Es gab wahnsinnig viele schöne Pilze zu entdecken, sodass Wolfgang und Sebastian aus dem Staunen fast gar nicht mehr herauskamen! Netzstielige Hexenröhrlinge und Trügerische Hexenröhrlinge zu Hundert, Fahle Röhrlinge in Massen und Größen, wie man sie nur zu Gesicht bekommt, wenn man zur richtigen Zeit am richtigen Ort ist, Sommersteinpilze und sogar ein einzelner Fichtensteini war den beiden vergönnt, dazu noch so einige andere interessante Pilze. Diese Folge ist etwas länger geworden als üblich, aber es gab ja auch mehr zu entdecken als sonst. Wir hoffen, dass ihr auch soviel Spaß beim Hören habt, wie wir bei der Aufnahme dieser Folge. Viel Spaß!

El chef Alberto Villegas nos enseña como hacer una ensaladilla rusa con un toque especial Ñdiendo boletus a la mayonesa

The gorls chop up some gorgeous lines before playing Mean, Queen, or Blue Jean.Support Breaking Form!Review the show on Apple Podcasts here.Buy our books:     Aaron's STOP LYING is available from the Pitt Poetry Series.      James's ROMANTIC COMEDY is available from Four Way Books."It was a time when they were afraid of him" is from Jimmy Santiago Baca's poem "Ancestor""An opening to a story should be / unremarkable" is from Catherine Chen's " My Poem Asks to Be Read Right to Left""Things happen when you drink too much mescal" is from Moira Egan's "Bar Sonnet # 11"Rabindranath Tagore's poem "Gitanjali 11" begins: "Leave this chanting and singing and telling of beads! Whom dost thou worship.""Crickets are stitching the afternoon" is how Rosanna Warren begins her poem "Boletus" "Arlene learned to dance backwards in heels that were too high" is the start of Patricia Smith's poem "Siblings""I will die in Paris, on a rainy day," writes Cesar Vallejo at the beginning of his "Black Stone Lying on a White Stone" "Monterosa, your body is dead on Avenue A." is from Jack Agueros's "Sonnet for Angelo Monterosa""We kept war in the kitchen" is the beginning of Reetika Vazirani's  "Dream of the Evil Servant""This did not happen" begins Thylias Moss's poem "Did Not Happen"Watch "10 Things Joseph Sikora Cannot Live Without" from GQ here.Check out Forbes's list of The Most Comfortable Heels That Consistently Earn Top ReviewsPattiann Rogers is the author of at least 17 books, including most recently Flickering, just published in April of 2023. Read this interview with her in Lit HubThe Frank O'Hara line I reference in the game "Queen, Mean, or Blue Jean" is "Poem [Lana Turner Has Collapsed" which you can read here.For more tea about Virginia Woolf and her paid domestic workers, read this review.

My room, my house, my bags are all full of books, twigs, fruits, feathers, seeds, nuts, and bits of mushrooms this time of year. So too my stomach, my dreams, and my heart. My bedroom is littered with naturalist books and books of fairy tales and myths which I pull out and read before I turn out the light. I love the folk tales because if you read them in the right light, they share stories of relationships with the land from before christian colonization. For me, of european descent, this gives insight to how my ancestors may have gotten to know the places they lived and who they depended on to live good lives in relation with the lands they lived with. I have shared stories of snakes, or the Winter solstice, or wildflowers throughout the years of doing this show, but never have I told a story about mushrooms. Until recently I only knew one or two, but recently I read a new one, a magical one, which I have really come to love. So on this week's show I share the story of the “Berry-sisters and the Mushroom-brother” from the book Echo of the Green Mountains : Ukrainian Folk Tales as well as read a little about the internationally praised edible mushroom Boletus edulis. This episode might be well suited for a cup of tea. But I'll leave that up to you. Image : Boletus edulis LC0371.jpg by Jörg Hempel⁠. 2014. Image. Wikimedia.org. (CC BY-ND 3.0) To learn more :Echo of the Green Mountains : Ukrainian Folk Tales by Serhiy Vladov and Mary Skrypnyk. Dnipro Publishers 1988.National Audubon Society Mushrooms of North America. Knopf, 2023.

¡Arranca la temporada de setas! Y las campañas de recogida. José Antonio Vega dirige el parque micológico 'Montes de Soria'Estamos inmersos todavía en este paréntesis veraniego, pero lo cierto es que llevamos un par de semanas con el otoño encima. Las horas de sol se acortan, las temperaturas son más bajas por la noche y ya hemos tenido un aperitivo de las lluvias que están por venir. El final del verano marca el inicio de la temporada de setas, y si nada lo estropea, este año (según los expertos) va a ser de las buenas. Boletus, níscalos, de cardo y parasoles. A la plancha o guisadas, con arroz o como guarnición, cualquier receta es buena. Y mucho ojo con la regla de oro: cuidado con las venenosas. Una de las mejores zonas de España para disfrutar de las setas está en la provincia de Soria. Allí se encuentra el parque micológico “Montes de Soria”, y su director técnico es José Antonio Vega que ha pasado por los micrófonos de Fin de Semana y daba las claves para recolectar estos hongos: "Lo más normal es llevar una navaja setera (de unos 6 a 9 cm de hija con un mango de madera y que lleve un cepillito en el lateral). Si no tenemos, un cuchillo de cocina de postre. Una...

Před několika lety donesla manželka nadějného mladého mykologa svému drahému pytlík sušených hříbků. Pravých italských. Mykolog nelenil, analyzoval DNA ze svraskalých plátků hub… a objevil tři nové druhy rodu Boletus, pravděpodobně původem ze střední Číny. Psalo se o tom v londýnském Metru.

Před několika lety donesla manželka nadějného mladého mykologa svému drahému pytlík sušených hříbků. Pravých italských. Mykolog nelenil, analyzoval DNA ze svraskalých plátků hub… a objevil tři nové druhy rodu Boletus, pravděpodobně původem ze střední Číny. Psalo se o tom v londýnském Metru.Všechny díly podcastu Glosa Plus můžete pohodlně poslouchat v mobilní aplikaci mujRozhlas pro Android a iOS nebo na webu mujRozhlas.cz.

Quien nos conoce sabe que muchas veces habíamos prometido hacer un chiringuito de los Balcanes.Por fin ha llegado el día y como no puede ser de otra forma. TENEMOS QUE PARTIRLO. Sí, oyentes, si hay series de 10 capítulos para hablar de lore de Los Serrano, el gran baño de sangre europeo de los 90 no nos lo podíamos ventilar en una hora. Por eso, en los próximos meses subiremos ¿2?, ¿3?, ¿n? capítulos sobre este episodio terrible de nuestra historia.Para que entréis en calor, hemos decidido plantaros este primer Boletus, en este primer capítulo os explicaremos QUÉ SON LOS BALCANES? QUIÉN CARAJ0 VIVE AHÍ? Y QUÉ AFICIÓN TIENEN CON ANIQUILARSE. Además, entraremos propiamente en los dos primeros conflictos que se vivieron en el 91 en Eslovenia y Croacia.Como ya indicamos en el audio, si queréis realmente saber más de estos conflictos tendréis que molestaros y consultar más fuentes ya que una guerra totalmente televisada las tiene y para aburrir. Os dejamos algunas aquí para vuestra consulta: La fábrica de las fronteras - Francisco VeigaLa trampa balcánica - Francisco VeigaComunidades rotas - Una historia global de las guerras civiles, 1917-2017 - David Alegre, Javier RodrigoYugoslavia, mi tierra de Goran VojnovicTemporada 7 - The islamic history podcastYugoslavia: The beginning of the end - Dejan Djokic

Today on Mushroom Hour we are excited to chat with internationally renowned wild foods expert, author, and public speaker Miles Irving. Miles has worked with some of the world's best chefs and has been a pioneer in the Wild Food Renaissance. In 2009, he authored The Forager Handbook, hailed by many as the 'foraging bible'. Through communicating with people around the world and delving deep into the environmental - and emotional - issues facing us, he has sought to bring together traditional ecological knowledge and those hungry for land-based connection, community, and culture. Reconnecting with the life-giving wild land which has long sustained us is key. There is not only a way forward but a wildly different way of looking at the world.   TOPICS COVERED:   Exploring Nature with Father & Grandfather   Connection with Nature Starts with 1 Species   Become a Recovering Weirdo   Activating Powers of Observation & Pattern Recognition   The Forager Handbook   Pulling Down the Neoliberal Regime   Greenwashing   Guiding a Lost Society Back to Nature   Going Deeper into Ecology through Wild Foods   Traditional Ecological Knowledge   Common Edible Plants   Nettle and The Umami Equation   Working with Acorn Flour   Porcini's GABA-induced Happiness?   EPISODE RESOURCES:    World Wild Website: https://www.worldwild.org.uk/   Goldcrest (bird species): https://en.wikipedia.org/wiki/Goldcrest   Mark Lewis (inspiration): https://prn.live/its-all-about-food-mark-lewis-chmachyakyakya-8000-year-crops-07-26-16/   Chamaenerion angustifolium (AKA Fireweed): https://en.wikipedia.org/wiki/Chamaenerion_angustifolium   Braiding Sweetgrass: https://milkweed.org/book/braiding-sweetgrass   The Wild Wisdom of Weeds: https://www.chelseagreen.com/product/the-wild-wisdom-of-weeds/   Tending the Wild: https://www.ucpress.edu/book/9780520280434/tending-the-wild   Dark Emu: https://www.goodreads.com/book/show/21401526-dark-emu   Boletus edulis (AKA Porcini): https://en.wikipedia.org/wiki/Boletus_edulis

Fungi have an amazing ability to spread across continents but stay linked as a family lineage. Fungi can adapt to specific geographic niches in the same way as grapes. Different families of highly specialized mushrooms grow side by side across continents. How can fungi protect the plants it's attached to? Fungi often get a bad rap in farming, but they can be used to detoxify soils. Removing mercury and boosting crops; is there anything fungi can't do? Keaton Tremble, J. I. Hoffman, Bryn T. M. Dentinger. Contrasting continental patterns of adaptive population divergence in the holarctic ectomycorrhizal fungus Boletus edulis. New Phytologist, 2022; DOI: 10.1111/nph.18521 Congcong Wu, Dan Tang, Jin Dai, Xingyuan Tang, Yuting Bao, Jiali Ning, Qing Zhen, Hui Song, Raymond J. St. Leger, Weiguo Fang. Bioremediation of mercury-polluted soil and water by the plant symbiotic fungus Metarhizium robertsii. Proceedings of the National Academy of Sciences, 2022; 119 (47) DOI: 10.1073/pnas.2214513119

Nuestro chef, Robin Food, nos enseña a preparar un pasta con boletus y foie gras. Además, Alsina le prepara una sorpresa que tiene que ver con José Luis Perales. 

Nuestro chef, Robin Food, nos enseña a preparar un pasta con boletus y foie gras. Además, Alsina le prepara una sorpresa que tiene que ver con José Luis Perales. 

Nuestro chef, Robin Food, nos enseña a preparar un pasta con boletus y foie gras. Además, Alsina le prepara una sorpresa que tiene que ver con José Luis Perales. 

Nuestro chef, Robin Food, nos enseña a preparar un pasta con boletus y foie gras. Además, Alsina le prepara una sorpresa que tiene que ver con José Luis Perales. 

Chaque mois, retrouvez Pierre Maus dans l'émission Colonne Verbale, une sélection musicale douée de parole. Réalités infimes et fictions dérisoires s'entremêlent à des morceaux oscillant entre electro, groove et jazz. Tracklist : Ahmed Malek - La silence des cendres Hany Mehanna – Reem Ziad Rahbani - Al Taheyah Arşivplak - Sari Kiz Beynelmilan - Anatolian Funk Daniel Villarreal – Ofelia Derya Yıldırım & Grup Şimşek – Sunrise Anadol - Ablamın Gözleri Bruce Haack - Man Kind Teddy Lasry - Krazy Kat Hailu Mergia - Belew Beduby Glass Beams - Kong Karim Ziad - The Joker Crédit image: Arşivplak - Şeker Oğlan - Sarı Kız / Karam - Kol Havası

Today on Mushroom Hour we have are honored to be joined by Welsh wild food expert Daniel Butler. Daniel is an environmental writer and wild food enthusiast, starting as a boy with ferreted rabbits and moving on to herbs and mushrooms in his 20s. He leads guided hedgerow and fungal forays from his Welsh smallholding through the summer and autumn. Writing extensively on issues of foraging as a source of free food Daniel aims to demystify edible plants and fungi to make them accessible to all. I'm excited to learn more about foraging in the Welsh countryside, how wild foods can add new dimensions to our lives and even the legal and conservation aspects foragers consider as we enjoy the wild harvest.    TOPICS COVERED:   Moving to the Country, Discovering Mushrooms  Anglo-Saxon Mycophobia  Fungal Edibility & Toxicity in Perspective   Environmental Conservation in the UK   Property Rights in the UK  “The Charter of the Forest” More Influential than Magna Carta?  How Foraging Benefits Conservation Efforts  Cultural Influences on Foraging in the UK, Continental Europe and America  Mushroom Foraging Seasons in the UK   Exploring the Biodiversity of Elan Valley in Wales  Clashes with Authority in UK Forests  Bringing Together Conservation Authorities and Foraging Culture  Building Back Connection with the Land   Gift of Educating Others About Wild Mushrooms  EPISODE RESOURCES:   Daniel Butler Website: https://www.fungiforays.co.uk/  Elan Valley, Wales: https://en.wikipedia.org/wiki/Elan_Valley  "Charter of the Forest": https://en.wikipedia.org/wiki/Charter_of_the_Forest  Northern Goshawk: https://en.wikipedia.org/wiki/Northern_goshawk  Calocybe gamose (AKA St. George's Mushroom): https://en.wikipedia.org/wiki/Calocybe_gambosa  Boletus edulis (AKA Porcini Mushroom): https://en.wikipedia.org/wiki/Boletus_edulis  Craterellus cornucopioides (AKA Black Trumpet Mushroom): https://en.wikipedia.org/wiki/Craterellus_cornucopioides  

Today on Mushroom   Hour we are joined by internationally renowned herbalist Dr. Christopher Hobbs. Dr. Hobbs is a fourth-generation herbalist, licensed acupuncturist, herbal clinician, research scientist, consultant to the dietary supplement industry, expert witness, botanist and mycologist with over 35 years of experience. He is also a prolific writer and has authored or co-authored over 20 books, including the new “Christopher Hobbs's Medicinal Mushrooms, the Essential Guide.” Christopher has lectured on herbal medicine world-wide. He earned his Ph.D. at UC Berkeley with research and publication in evolutionary biology, biogeography, phylogenetics, plant chemistry, and ethnobotany. Time to dive deep into medicinal mushrooms!   TOPICS COVERED:   Embracing Generational Tradition of Herbalism in a World of Toxic Notions  Discovering Mushrooms in the 1970s  Herbalist World View  Elevating Consciousness  Allying with Plant & Mushroom Spirits  Importance of Spiritual Wellbeing  What is Medicine?  Chemistry of Medicinal Mushrooms and the Immune System  One of Medicinal Mushrooms Biggest Benefits - Fiber  Effects of Beta Glucans & Ancient Receptors in the Body  Secrets of Medicinal Mushroom Products  Starch Testing our Mushroom Powders  Healing Powers of Reishi  Why Do We Put Up With It?  EPISODE RESOURCES:   Christopher Hobbs' Website:  https://www.christopherhobbs.com/  Christopher Hobb's Facebook: https://www.facebook.com/drchristopherhobbs/  Christopher Hobb's IG: https://www.instagram.com/christopherhobbs1/?hl=en  "Christopher Hobbs' Essential Guide to Medicinal Mushrooms": https://www.amazon.com/Christopher-Hobbss-Medicinal-Mushrooms-Consciousness/dp/1635861675/  "A Modern Herbal": https://www.amazon.com/Modern-Herbal-Complete-Margaret-Grieve/dp/1626542236/  "Back to Eden": https://www.amazon.com/Back-Eden-Jethro-Kloss/dp/0940985101/  Dr. Edward Shook: https://www.biblio.com/edward-e-shook/author/587245  Dr. John Christopher: https://en.wikipedia.org/wiki/John_Christopher_(herbalist)  Dr. Michael Tierra: https://planetherbs.com/owners/dr-michael-tierra-l-ac-o-m-d/  Ed Smith: https://m.facebook.com/herbal.ed  Susun Weed: http://www.susunweed.com/  Rosemary Gladstar: https://scienceandartofherbalism.com/  Reishi (mushroom): https://en.wikipedia.org/wiki/Lingzhi_(mushroom)  Boletus edulis (mushroom): https://en.wikipedia.org/wiki/Boletus_edulis

Recorded by Rosanna Warren for Poem-a-Day, a series produced by the Academy of American Poets. Published on April 28, 2021. www.poets.org

Today on Mushroom Hour we are joined by the distinguished Bryn Dentinger, Curator of Mycology at the Natural History Museum of Utah and Associate Professor in the Biology Department at the University of Utah. Bryn hails from Minnesota and attended the University of Minnesota for his PhD, where he studied the molecular systematics of clavarioid and porcini mushrooms. He has carried out fieldwork all over the world, including exciting collecting trips to Vietnam, Brazil, and Cameroon. He spent years in the UK as the Head of Mycology at the world-renowned Kew Gardens and since 2003 has published dozens of research papers in respected scientific journals around the world. Now running the Dentinger lab in Utah, he continues to pursue molecular systematics research on mushrooms and other fungi around the world, combining fieldwork, collections, and modern genomic tools, while maintaining a keen interest in home-brewing and whisky. Bryn’s work has overlapped with many other guests on the Mushroom Hour and has been one of the most recommended guests. Topics Covered:Early Inspirations to Study Fungi Introduction to Porcini Definition of Porcini (Species), Boletus (Genus), Boletaceae (Family) Family Boletaceae Phylogeny & Radiative Evolutionary Event Evolutionary Biology Behind Physical Characteristics of Fungi World’s Most Comprehensive Genetic Analysis of Family Boletacae Beyond PCR - Emerging Frontiers of Genetic Sequencing Importance of Citizen Scientists in Biodiversity Research Sequencing Existing Fungarium and Herbarium Collections Species of Fungus Farming Ants "Microbial Garden" Ant/Fungus/Bacteria Ecosystems Divergent Evolution of Fungus Farming Ants Evolutionary Significance of the Chemical Psilocybin Current and Future Research at the Dentinger Lab Episode Resources:Dentinger Lab Website: https://dentingerlab.org/ Bryn Dentinger Faculty Page: https://faculty.utah.edu/u6007810-BRYN_DENTINGER/hm/index.hml Bryn Dentinger IG: https://www.instagram.com/nhmumycology/ Boletaceae (Family): https://en.wikipedia.org/wiki/Boletaceae Boletus (Genus): https://en.wikipedia.org/wiki/Boletus Boletus Edulis (Species): https://en.wikipedia.org/wiki/Boletus_edulis David McLaughlin (Inspiration): https://cbs.umn.edu/contacts/david-j-mclaughlin Tom Bruns (Inspiration): https://plantandmicrobiology.berkeley.edu/profile/bruns Charles Peck (Inspiration): https://en.wikipedia.org/wiki/Charles_Horton_Peck Heimioporus (Mushroom Genus): https://en.wikipedia.org/wiki/Heimioporus Leaf Cutter Ants: https://en.wikipedia.org/wiki/Leafcutter_ant Rhodotus palmatus: https://www.mushroomexpert.com/rhodotus_palmatus.html

What's in a Name? Understanding nomenclature and name changes Presented by Patrick Leacock, PhD Our current system of naming started 267 years ago with Carl Linnaeus. He gave us Agaricus (gilled fungi) and Boletus (pored fungi) and nine other genus names for 89 species of fungi. Later Fries and Persoon and others published lots more scientific names. The proliferation of names got messy. So 177 years ago folks started developing rules for using names that became a code for nomenclature. Today we have about 100,000 species with more named every year. We will look at scientific names and the basic requirements for their publication. Examples will show the various reasons for names to change; splitting and lumping and splitting is common for genera and species. Patrick is a mycologist documenting the mushrooms of the Chicago Region. He teaches botany and mycology at the School of the Art Institute of Chicago. He assists with forays and programs for the Illinois Mycological Association. He started his mushroom activities with the Minnesota Mycological Society before moving to Chicago. Patrick ran the Voucher Program for 20 years with the North American Mycological Association. Visit Patrick's website at www.mycoguide.com where he is trying to keep up with some of the name changes. Recorded via Zoom on January 18, 2021 IllinoisMyco.org

Today on Mushroom Hour we have the pleasure of speaking with the distinguished Todd Osmundson PhD, Associate Professor of Biology at The University of Wisconsin Lacrosse. Todd is a faculty member in the Department of Biology and his research specialties include studying the ecology, genetic relationships, geographic distributions, and conservation biology of bacteria and especially fungi, using fieldwork, microscopy, and molecular genetic (DNA-based) tools. His professional mycology career really began during a fateful encounter with a local mushroom club in Montana. Todd has conducted mycological fieldwork in the U.S., French Polynesia, China, Mexico, Costa Rica, Guatemala, Svalbard, Thailand, and Australia. His varied research projects have seen him span alpine, arctic, tropical, and temperate habitats in search of fungi. There are few people more familiar with the process of finding, observing, extracting DNA, and genetically sequencing fungi. Let's learn more about where “we” are in cataloging fungal populations, what that means for mycology and how citizen scientists can be a part of this process. Topics Covered:Seizing Opportunity to Begin a Mycology CareerMorea & French PolynesiaModel Ecosystem Modeling with GeneticsPCR Analysis and SequencingInterpreting Genetic DataChallenges of Identifying Fungal SpeciesWhat are Clades and How Do We Use Them?165 Million Species of Fungi?!MicrosporidiansMysteries of Burn MorelsDifferentiating Individuals with GeneticsFungal Herbarium Collections as Genetic Vaults?Biogeography & Evolutionary HistoryDiversity Surveys & Fungi ConservationEpisode Resources:Todd Osmundson Website: https://www.uwlax.edu/profile/tosmundson/Larry Evans (Inspiration): http://www.montanamushrooms.com/tag/larry-evans/Dr Cathy Cripps (Inspiration): https://plantsciences.montana.edu/alpinemushrooms/investigators/principal.htmlMicrosporidians (fungi): https://en.wikipedia.org/wiki/MicrosporidiaAndy Bruce (student): https://andibruce.com/Alan Rockefeller (Inspiration): https://www.instagram.com/alan_rockefeller/Boletus separans (Mushroom): https://boletes.wpamushroomclub.org/product/xanthoconium-separans/Tylopilus (mushroom): https://en.wikipedia.org/wiki/Tylopilus

En el espacio Recetas Vitales de Anemias conocemos el secreto de la buena pasta a través de un elaborador, Yoyi Tobarra. Además, Juanjo Martínez de Viñaspre nos enseña una receta con pasta....

En el espacio Recetas Vitales de Anemias conocemos el secreto de la buena pasta a través de un elaborador, Yoyi Tobarra. Además, Juanjo Martínez de Viñaspre nos enseña una receta con pasta....

Mezi houbaři oblíbený hřib dubový (Boletus reticulatus) se objevuje jako první ze skupiny pravých hřibů. Začíná růst už koncem května, nejvíc jich ale můžeme najít v červnu. Na Plzeňsku se této houbě říká dubák.

Mezi houbaři oblíbený hřib dubový (Boletus reticulatus) se objevuje jako první ze skupiny pravých hřibů. Začíná růst už koncem května, nejvíc jich ale můžeme najít v červnu. Na Plzeňsku se této houbě říká dubák.

It's amazing that  "Life Passion and Business" the podcast has reached 40 episodes. WOW! For something that was born without a plan, this is an achievement. There needs to be some recognition but what do you do? I will come back to that in a moment.  let's explore something unrelated but relevant to one of my passions, food and  Autumn abundance  I Enjoy Free Wild Food My running has given me an awareness of the changing seasons and with that the locations of productive trees and plants all over the town. Last weekend saw me collecting a range of fungi. If you are tempted, get advice and take care. It is worth the trouble, Ceps ( Pic), and Boletus make for good eating. The last few weeks have seen the abundance of fruit trees mainly apples and pears. It was no surprise to read that the commercial UK apple harvest has topped 160,000 tonnes. I suspect if we add in domestic gardens that hot summer has produced over 500,000 tonnes of Fruit in the UK. While running, I have been watching the fruit on the trees ripen.  As we moved into Autumn, that fruit has been dropping and much of it is just left to rot.  So it goes without saying; we are appreciating and enjoying the bounty. Photos on the Facebook page.  So if you have friends with apple trees, offer to take some off their hands they will be grateful.  My wild food adventures are not on the podcast, but I thought to share it as another one of those passions.  Back to the 40th Episode of Life Passion and Business  How do you recognise the 40th episode? It's not quite the milestone of 50, but it it is a line in the sand. My mother used to say. "Life begins at 40." But I actually think life begins at 50, but then I'm 50 plus so I would say that. On thinking about how to celebrate I knew I did not want to do a usual interview. Then I had the idea of allowing myself to be interviewed. Scary. I have shared much of my life on the show and spoken about many things, but I've never actually talked about my life in depth for the programme. I had a chat with Lisa Avery, and she was keen to turn the table. Lisa Avery  In case you have forgotten Lisa was an early podcast guest and is now a collaborator for an online programme. It is a work in progress, and we will be telling you more about it soon. The recording was on zoom so that Lisa wave at me to stop me ranting and it all went well. I could tell that Lisa was delighted to put me on the spot and to be honest, I enjoyed the attention.  We covered my story of the podcast, and some of my experiences leading up to its creation, like many of my shows is an opportunity to explore the journey of another human being. This time it was me. The experience has opened my thinking around the structure of the show. We will see where that takes us.   So here it is episode 40 of   life Passion and Business 

Se dice que los gnomos viven en las setas, así que mucho cuidado al salir a recogerlas ¡no vayáis a provocar un deshaucio forzado!Como llega el otoño (en algunos sitios es otoño, os lo juro), llega la temporada de setas. Pero, ¿qué son las setas? Tras un repaso más técnico, que de todo hay que saber en este mundo, hablamos de las setas más comunes en la península ibérica, principalmente comestibles, pero también de alguna más desagradable. Para finalizar, recordamos qué se debe hacer cuando se sale al bosque a recoger setas correctamente.Y como yo soy un desastre leyendo nombres en latín de reojo... aquí va la lista, ordenada por aparición en el episodio:Agaricus campestris (champiñón)Lactarius deliciosus (níscalo, robellón)Lactarius torminosus (falso níscalo)Cantharellus cibarius (cantarela, rebozuelo)Boletus edulis (boleto, hongo)Amanita caesarea (oronja, amanita de los césares)Amanita muscaria (matamoscas, falsa oronja)Pleurotus eryngii (seta de cardo)Phallus impudicus (carallán)Lycoperdon perlatum (pedo de lobo)Calocybe gambosa (perretxiko, seta de San Jorge)Lactarius sanguifluus (esclata-sang)Pleurotus ostreatus (gírgola, champiñón ostra)Lactarius indigo (tecomate)Morchella spp. (escobera, colmenilla, morilla)Y como sé que me he dejado mil atrás, contadme las vuestras en los comentarios!Para cualquier duda o comentario, las formas de contactar conmigo son a través de Twitter @karmegd o por email a karmegd@gmail.com. Y no olvides pasarte por https://www.instagram.com/karmegd para ver las fotos que acompañan a este capítulo.También esperamos tus comentarios en https://emilcar.fm/bacteriofagos y en nuestro grupo de Telegram https://t.me/Bacteriofagos, en el que discutimos muchos temas relacionados (o no) con la ciencia.

Se dice que los gnomos viven en las setas, así que mucho cuidado al salir a recogerlas ¡no vayáis a provocar un deshaucio forzado!Como llega el otoño (en algunos sitios es otoño, os lo juro), llega la temporada de setas. Pero, ¿qué son las setas? Tras un repaso más técnico, que de todo hay que saber en este mundo, hablamos de las setas más comunes en la península ibérica, principalmente comestibles, pero también de alguna más desagradable. Para finalizar, recordamos qué se debe hacer cuando se sale al bosque a recoger setas correctamente.Y como yo soy un desastre leyendo nombres en latín de reojo... aquí va la lista, ordenada por aparición en el episodio:Agaricus campestris (champiñón)Lactarius deliciosus (níscalo, robellón)Lactarius torminosus (falso níscalo)Cantharellus cibarius (cantarela, rebozuelo)Boletus edulis (boleto, hongo)Amanita caesarea (oronja, amanita de los césares)Amanita muscaria (matamoscas, falsa oronja)Pleurotus eryngii (seta de cardo)Phallus impudicus (carallán)Lycoperdon perlatum (pedo de lobo)Calocybe gambosa (perretxiko, seta de San Jorge)Lactarius sanguifluus (esclata-sang)Pleurotus ostreatus (gírgola, champiñón ostra)Lactarius indigo (tecomate)Morchella spp. (escobera, colmenilla, morilla)Y como sé que me he dejado mil atrás, contadme las vuestras en los comentarios!Para cualquier duda o comentario, las formas de contactar conmigo son a través de Twitter @karmegd o por email a karmegd@gmail.com. Y no olvides pasarte por https://www.instagram.com/karmegd para ver las fotos que acompañan a este capítulo.También esperamos tus comentarios en https://emilcar.fm/bacteriofagos y en nuestro grupo de Telegram https://t.me/Bacteriofagos, en el que discutimos muchos temas relacionados (o no) con la ciencia.

Con pocos ingredientes, pero con la magia que los Boletus nos pueden dar, hoy os enseñaré una receta que se prepara muy rápidamente. Una receta fácil y rápida pero que nos dobla el tiempo del programa por explicar mis tiempos de cocción de la paella.

Esta semana tenemos un programa muy otoñal. Vamos a hablar de las setas, que son los grandes protagonistas de la temporada. Y más concretamente del Boletus Edulis, una joya gastronómica que ahora se puede disfrutar. Nos iremos hasta Soria para hablar con un experto en la materia. De Soria a Valencia para hablar con los responsables del Taller de la Paella en Valenia, que nos van a guiar paso a paso para hacer una y ¡que nos quede de 10!