Students studying fungal biology at New Mexico State University will host a free mushroom-cooking demonstration and discussion as part of an effort to demystify the vast world of edible mushrooms.
The event is open to the public and will take place from 10:30 to 11:45 a.m. Tuesday, April 15, in the Skeen Hall rotunda on NMSU’s Las Cruces campus.
The event is a collaboration between a fungal biology class taught by Soum Sanogo, professor of fungal plant pathology, the Department of Entomology, Plant Pathology and Weed Science, the School of Hotel, Restaurant and Tourism Management, and the Center of Excellence in Sustainable Food and Agricultural Systems – all part of the College of Agricultural, Consumer and Environmental Sciences.
The event will include a cooking demonstration led by chef Danielle Young of NMSU’s School of Hotel, Restaurant and Tourism Management. Young will cook several dishes featuring mushrooms donated by Ximena Zamacona, owner of Full Circle Mushrooms in La Mesa, New Mexico.
Students in Sanogo’s class will then speak about the nutritional and medicinal benefits of mushrooms. Sanogo has held this event since 2013 as part of an experiential learning module called the “Fungi: The Good, The Bad, and The Ugly.”
For more information about the event, contact Sanogo at ssanogo@nmsu.edu.
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CUTLINE: Soum Sanogo, professor of fungal plant pathology at New Mexico State University, discusses fungi with students in his fungal biology class ahead of the class’s mushroom-cooking demonstration on April 15. (Courtesy photo)