{"id":13935,"date":"2020-10-14T17:58:12","date_gmt":"2020-10-14T17:58:12","guid":{"rendered":"https:\/\/www.coastalconservationleague.org\/?page_id=13935"},"modified":"2020-10-28T22:00:41","modified_gmt":"2020-10-28T22:00:41","slug":"mushroom-gathering","status":"publish","type":"page","link":"https:\/\/www.coastalconservationleague.org\/mushroom-gathering\/","title":{"rendered":""},"content":{"rendered":"<h1 style=\"text-align: center;\">GrowFood Carolina&#8217;s<br \/>\n7th Annual<br \/>\nMushroom Gathering<\/h1>\n<p style=\"text-align: center;\"><iframe loading=\"lazy\" src=\"https:\/\/www.youtube.com\/embed\/fo1lEPwKc7I\" width=\"560\" height=\"480\" frameborder=\"0\"><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><\/iframe><br \/>\nIf the video has trouble loading, please view <a href=\"https:\/\/youtu.be\/fo1lEPwKc7I\">here.<\/a><\/p>\n<h2><\/h2>\n<h2 style=\"text-align: left;\">Why Are We Celebrating Mushrooms?<\/h2>\n<p>Because they are awesome!<\/p>\n<p>And&#8230;Because it used to be illegal to sell mushrooms foraged in the state of South Carolina. But in 2014, the Coastal Conservation League worked with Tradd Cotter, a mycologist who studies fungi, and the South Carolina Department of Health &amp; Environmental Control to develop a statewide certification program, leading to the state&#8217;s first Wild Mushroom Safety Certification.<\/p>\n<p>This led other states to embrace the certification program as well. Now people can forage mushrooms and sell what they gather.<\/p>\n<p>Trainings are held by Tradd Cotter at Mushroom Mountain in Easley, SC and people who earn the certification can legally forage and sell mushrooms in South Carolina, North Carolina, Georgia, Virginia, West Virginia, Pennsylvania, New York, and Rhode Island.<\/p>\n<p>Nearly 1,000 people have been certified as foragers since 2014. And that&#8217;s good news for the environment. Responsibly foraged mushrooms are a sustainable product as more grow back than are picked. And of course, they are delicious.<\/p>\n<h2><\/h2>\n<h2 style=\"text-align: left;\">The Usual Shindig<\/h2>\n<p>GrowFood Carolina, a program of the Coastal Conservation League, held their first Mushroom Gathering in 2014 to celebrate the legalization of the sale of foraged mushrooms.\u00a0Hundreds of people gathered at our warehouse at 990 Morrison to learn about mushrooms and to enjoy mushroom-inspired delicacies. Subsequent Mushroom Gatherings were held annually, drawing larger and larger crowds.<\/p>\n<h2><\/h2>\n<h2 style=\"text-align: left;\">This Year&#8217;s Event<\/h2>\n<p>GrowFood invites you to celebrate the mushroom! Stop by our warehouse on October 28 to pick up special mushroom-themed meals created by some of Charleston\u2019s renowned chefs.<\/p>\n<p>Part of the proceeds from tonight&#8217;s event are going to <a href=\"https:\/\/leeinitiative.org\/southern-restaurants-for-racial-justice\/\">Southern Restaurants for Racial Justice.<\/a><\/p>\n<h2><\/h2>\n<h2 style=\"text-align: left;\">Meals<\/h2>\n<h3 style=\"text-align: left;\"><b>Foragers Dinner<\/b><\/h3>\n<p style=\"text-align: left;\"><strong>Marinated Mushroom Salad<\/strong><\/p>\n<p style=\"text-align: left;\"><em><strong>To Serve:<\/strong><\/em> Stir well. Serve either cold or at room temperature.<\/p>\n<p style=\"text-align: left;\"><a href=\"https:\/\/www.instagram.com\/chefbjdennis\/?hl=en\"><em><strong>Chef BJ Dennis,<\/strong> a personal chef &amp; caterer<\/em><\/a>: Born and raised in Charleston, SC, personal chef and caterer Benjamin &#8220;BJ&#8221; Dennis infuses the flavors and culture of the Lowcountry into his Gullah Geechee cuisine, bringing a new taste\u00a0to the ever expanding culinary palate of the South.\u00a0What differentiates Chef BJ\u2019s food from his contemporaries in\u00a0\u201csouthern\u201d cooking is the homage he pays to the Gullah Geechee\u00a0culture, brought to the Americas by West Africans, and\u00a0disseminated along the West Indies and the American South.\u00a0Dennis infuses the techniques of his ancestors, learned from four\u00a0years of study in St. Thomas, as well as the lessons of his\u00a0grandparents about eating from the land, to create fresh\u00a0interpretations of local dishes focusing on in-season, locally\u00a0sourced vegetables and seafood. Recent trips to Trinidad and\u00a0Tobago, Haiti, Barbados, Dominica, U.S. Virgin Islands, Angola,\u00a0Senegal and Benin has brought his work full circle, connecting\u00a0the people and cultures of the African diaspora through food.<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: left;\"><strong>King Trumpet Chili Verde<\/strong><\/p>\n<p><em><strong>To Reheat:\u00a0<\/strong><\/em>Remove lid from container. In the large compartment\u00a0you will find two ramekins, 1 packet of tortillas, and a small radish\u00a0and cilantro salad. Remove everything from the large\u00a0compartment and place on the side. Loosely place cover back\u00a0on container, place in the microwave, and heat at full power for 1\u00a0minute and 50 seconds. Meanwhile, heat up a nonstick pan and\u00a0gently toast a flour tortilla on both sides until warm and toasty.\u00a0Repeat with remaining tortillas. Reserve these on the side of your\u00a0serving plate.<\/p>\n<p><em><strong>To Serve:<\/strong><\/em> add the warm rice and top this off with the Chile verde.\u00a0Sprinkle the queso fresco over the chile and garnish with the\u00a0cilantro, radish, and pickled onions. Tear pieces of your tortilla off\u00a0and fold up your perfect bite. Enjoy!<\/p>\n<p><a href=\"https:\/\/www.chubbyfishcharleston.com\"><em><strong>Chef James London,<\/strong> from Chubby Fish<\/em><\/a>:\u00a0James London was born in Charleston and got his start in the\u00a0kitchen washing dishes at age 14. He has been in the kitchen ever\u00a0since and upon graduating from the College of Charleston he\u00a0headed up to New York City followed by San Francisco before\u00a0returning home to open up Chubby Fish. The menu at Chubby Fish\u00a0is constantly changing and reflects the best of the local fishermen\u00a0and farmers. James is a huge fan of GrowFood Carolina and is\u00a0super pumped to be participating in this year\u2019s event.<\/p>\n<p style=\"text-align: left;\"><strong>Apple Jax Handpie with Caramel Sauce<\/strong><\/p>\n<p style=\"text-align: left;\"><em><strong>To Reheat:\u00a0<\/strong><\/em>The handpies are very good room temperature,\u00a0but if you prefer it warm. Heat slowly 325 for 6-8 mins.<\/p>\n<p style=\"text-align: left;\"><a href=\"https:\/\/www.handyandhot.com\"><em><strong>Chef Tyson Detzler &amp; Chef Vivian Howard,<\/strong> from Handy &amp; Hot<\/em><\/a>:\u00a0Vivian Howard is an award-winning cookbook author, tv\u00a0personality, chef and restaurateur. Her first cookbook, Deep Run\u00a0Roots: Stories &amp; Recipes from My Corner of the South (2016), is a\u00a0New York Times bestseller and was named \u201cCookbook of the\u00a0Year\u201d by the International Association of Culinary Professionals.\u00a0She created and stars in public television shows Somewhere\u00a0South and A Chef\u2019s Life, for which she has won Peabody, Emmy\u00a0and James Beard awards. Vivian runs the restaurants Chef &amp; the\u00a0Farmer in Kinston, NC; Benny\u2019s Big Time in Wilmington, NC; Handy\u00a0&amp; Hot and Lenoir (opening December 2020) in Charleston, SC. In\u00a0October 2020, Vivian released her second cookbook, This Will\u00a0Make It Taste Good.\u00a0Vivian grew up eating Apple Jax from B&amp;S Cafe in Deep Run, which\u00a0she chronicles in Deep Run Roots. On her show, A Chef\u2019s Life, Vivian\u00a0tracks down now-closed B&amp;S Cafe owner, Claire Merrell Barwick,\u00a0and learns how to make applejacks her way\u2014with dried apples.<\/p>\n<h3 style=\"text-align: left;\"><\/h3>\n<h3 style=\"text-align: left;\"><strong>Cultivators Dinner<\/strong><\/h3>\n<p style=\"text-align: left;\"><strong>Mushroom Korma<\/strong><\/p>\n<p style=\"text-align: left;\"><em><strong>To Reheat:<br \/>\n<\/strong><\/em>Microwave: Remove the rice from the container and\u00a0place in a microwave safe bowl. Add 2 tbsp water to rice, cover\u00a0and microwave for 1.5 minutes or until hot. Place Korma in\u00a0microwave for 2 minutes, stir halfway through. Or heat until piping\u00a0hot. Add a little water to loosen to sauce consistency if it seems\u00a0too thick.<\/p>\n<p>Stove top: Korma: place in a pot with 1\/2 cup of water and heat\u00a0gently stirring so it doesn&#8217;t stick. Rice: Remove the rice from the\u00a0container and place in a microwave safe bowl. Add 2 tbsp\u00a0water\u00a0to rice, cover and microwave for 1.5 minutes or until hot.<\/p>\n<p><em><strong>To Serve:\u00a0<\/strong><\/em>Lay rice down in a bowl or plate and spoon Korma\u00a0over top. Garnish with fresh chilies, cilantro and lime to your taste.\u00a0Start with some and add as you eat to see what you like.<\/p>\n<p style=\"text-align: left;\"><a href=\"https:\/\/www.cheftykotz.com\"><em><strong>Chef Ty Kotz,<\/strong> from Interactive Home Cooking<\/em><\/a>:\u00a0Although Indian food is only part of my cooking repertoire, it is by\u00a0far my favorite and I love when clients request it from me. I had\u00a0the honor to work with Chef Floyd Cardoz for 10 years of my career.\u00a0Sadly I lost my best friend and mentor to Covid, so this is for him.\u00a0He was the most extraordinary man I have ever met and\u00a0absolutely the most gifted Chef. His ability to translate flavor was\u00a0second to none and the cuisine he established here in America\u00a0was way ahead of its time. Anyone that ever knew him would\u00a0say the same and have. If you are interested in this type of food\u00a0or any other cuisine using truly local ingredients, let&#8217;s arrange a\u00a0dinner in your home.<\/p>\n<p style=\"text-align: left;\"><strong>Mushroom Pot Pie with Seasonal Vegetables<\/strong><\/p>\n<p style=\"text-align: left;\"><em><strong>To Reheat:\u00a0<\/strong><\/em>Bake on a sheet tray uncovered, at 350F for 20\u00a0minutes.<\/p>\n<p style=\"text-align: left;\"><a href=\"https:\/\/eatatfig.com\"><em><strong>Chef Mike Lata,<\/strong> from FIG Restaurant<\/em><\/a>:\u00a0A native New Englander, Mike started his culinary career at an early\u00a0age, working in kitchens in Boston, New Orleans, Atlanta and France\u00a0before landing in Charleston in 1998. Mike is a hands-on, self-taught\u00a0chef who continues to delight making the most basic things\u00a0delicious, creating food that is bright, uncomplicated and\u00a0understated. His longstanding and outspoken commitment to\u00a0support local farmers, fishermen and purveyors has cemented his\u00a0position as a notable champion for Charleston\u2019s flourishing culinary\u00a0renaissance. Mike is an active member of the Southern Foodways\u00a0Alliance and co-founder of the Charleston Slow Food convivium.<\/p>\n<p><a href=\"https:\/\/eatatfig.com\"><em><strong>Chef Jason Stanhope<\/strong><\/em><\/a><em><strong><a href=\"https:\/\/eatatfig.com\">,<\/a>\u00a0<\/strong><a href=\"https:\/\/eatatfig.com\">from FIG Restaurant<\/a>:\u00a0<\/em>While on a vacation to Charleston, Jason Stanhope fell for the city\u00a0and its rich epicurean history, and decided to move East and join\u00a0the team at Mike Lata\u2019s acclaimed FIG, where he has worked his\u00a0way through the kitchen, starting as chef-tournant to his current\u00a0position of executive chef, which earned him the James Beard\u00a0Foundation Award for Best Chef: Southeast in 2015. Stanhope also\u00a0upholds FIG\u2019s philosophy of serving cuisine that is relevant,\u00a0approachable, sensible, technically driven, and seasonally inspired.<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: left;\"><strong>Apple Upside Down Cake<\/strong><\/p>\n<p style=\"text-align: left;\"><em><strong>To Reheat:\u00a0<\/strong><\/em>The cakes can be enjoyed at room temperature,\u00a0and are best reheated just a bit at 300F for 10-12 minutes. Top\u00a0with the whipped creme fraiche.<\/p>\n<p style=\"text-align: left;\"><a href=\"https:\/\/www.liferafttreats.com\"><em><strong>Chef Cynthia Wong,<\/strong> from Life Raft Treats<\/em><\/a>:\u00a0In 2018, Cynthia founded Life Raft Treats, an artisan company\u00a0dedicated to sparking joy and surprise through passionately\u00a0crafted ice cream treats and sweets. She and her recipes have\u00a0been featured such publications as Garden &amp; Gun, Food &amp; Wine,\u00a0and Bon Appetit. Cynthia is a 2011, 2012, 2016, 2017, 2018 and 2019\u00a0James Beard Foundation semifinalist for Outstanding Pastry Chef.\u00a0Cynthia loves lard, dioramas and sporting clays.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<h2 style=\"text-align: left;\">About GrowFood Carolina<\/h2>\n<h3 style=\"text-align: left;\"><b>Normal Operations<\/b><\/h3>\n<p>GrowFood Carolina is South Carolina\u2019s first local food hub\u00a0and is a program of the Coastal Conservation League. We\u00a0provide local farmers with the sales, marketing, logistics,\u00a0warehousing, and distribution functions they need and that\u00a0previously have been available only to large-scale industrial\u00a0farms.\u00a0We sell fresh, local produce to restaurants and grocery stores\u00a0in many of our coastal cities. We also sell to many local\u00a0schools, colleges, universities, and corporate cafeterias.\u00a0We work with more than 100 farmers and have returned\u00a0more than $8 million back to support their farms and farm\u00a0workers since we began in 2011. Our goal is to provide\u00a0revenue to farmers so they can stay on their land, protecting\u00a0rural landscapes and improving the quality of life across the\u00a0coastal plain.<\/p>\n<h3 style=\"text-align: left;\"><b>Since the Pandemic<\/b><\/h3>\n<p>As restaurant sales quickly plummeted, the GrowFood team\u00a0developed two new lines of business, including:<\/p>\n<p>\u2022 Farmers to Food Boxes: Since its inception, GrowFoodCarolina has been searching for ways to serve food deserts and communities in need, while supporting local farmers and agriculture. The coronavirus pandemic has provided a window of opportunity to adapt GrowFood\u2019s business model to do just that\u2014provide boxes of fresh, local produce to families experiencing challenging times. GrowFood Carolina is uniquely positioned and preparedto continue to serve people in need\u2014work we feel isnecessary to sustain resilient coastal communities.With federal funding and private donor support, we havekept our farmers profitable while helping South Carolinafamilies who are hungry for fresh produce.Through partnerships with nonprofits Enough Pie,Humanities Foundation, and the Lowcountry Food Bank,more than 75,000 pounds of produce have beendonated to families in need to date.<\/p>\n<p>Learn how to help by visiting\u00a0<a href=\"https:\/\/www.coastalconservationleague.org\/soil-to-sustenance\/\">coastalconservationleague.org\/soil-to-sustenance\/<\/a><\/p>\n<p>\u2022 Produce Boxes: Prior to the pandemic, our sales were\u00a0only wholesale\u2014to institutions and restaurants. Now,\u00a0we\u2019re offering boxes of produce for sale to local families\u00a0one day each week. More than 2,000 boxes of fresh,\u00a0SC-grown fruits and vegetables have been purchased\u00a0since April.<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\"><em>Due to the nature of this event, we are unable to accommodate special requests or allergies. If you have questions, please contact Katie Kuhn, at (803) 760-2516.<\/em><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-13941 size-full\" src=\"https:\/\/www.coastalconservationleague.org\/wp-content\/uploads\/2020\/10\/Mushroom_Pattern_Banner-03.png\" alt=\"\" width=\"2501\" height=\"834\" srcset=\"https:\/\/www.coastalconservationleague.org\/wp-content\/uploads\/2020\/10\/Mushroom_Pattern_Banner-03.png 2501w, https:\/\/www.coastalconservationleague.org\/wp-content\/uploads\/2020\/10\/Mushroom_Pattern_Banner-03-300x100.png 300w, https:\/\/www.coastalconservationleague.org\/wp-content\/uploads\/2020\/10\/Mushroom_Pattern_Banner-03-1024x341.png 1024w, https:\/\/www.coastalconservationleague.org\/wp-content\/uploads\/2020\/10\/Mushroom_Pattern_Banner-03-768x256.png 768w, https:\/\/www.coastalconservationleague.org\/wp-content\/uploads\/2020\/10\/Mushroom_Pattern_Banner-03-1536x512.png 1536w, https:\/\/www.coastalconservationleague.org\/wp-content\/uploads\/2020\/10\/Mushroom_Pattern_Banner-03-2048x683.png 2048w\" sizes=\"(max-width: 2501px) 100vw, 2501px\" \/><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>GrowFood Carolina&#8217;s 7th Annual Mushroom Gathering \ufeff If the video has trouble loading, please view here. Why Are We Celebrating Mushrooms? Because they are awesome! And&#8230;Because it used to be illegal to sell mushrooms foraged in the state of South Carolina. But in 2014, the Coastal Conservation League worked with Tradd Cotter, a mycologist who [&hellip;]<\/p>\n","protected":false},"author":80,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_mi_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"ngg_post_thumbnail":0,"footnotes":""},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>- Coastal Conservation League<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.coastalconservationleague.org\/mushroom-gathering\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"- Coastal Conservation League\" \/>\n<meta property=\"og:description\" content=\"GrowFood Carolina&#8217;s 7th Annual Mushroom Gathering \ufeff If the video has trouble loading, please view here. Why Are We Celebrating Mushrooms? Because they are awesome! And&#8230;Because it used to be illegal to sell mushrooms foraged in the state of South Carolina. But in 2014, the Coastal Conservation League worked with Tradd Cotter, a mycologist who [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.coastalconservationleague.org\/mushroom-gathering\/\" \/>\n<meta property=\"og:site_name\" content=\"Coastal Conservation League\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/CoastalConservationLeague\" \/>\n<meta property=\"article:modified_time\" content=\"2020-10-28T22:00:41+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.coastalconservationleague.org\/wp-content\/uploads\/2020\/10\/Mushroom_Pattern_Banner-03.png\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:site\" content=\"@scccl\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"9 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.coastalconservationleague.org\/mushroom-gathering\/\",\"url\":\"https:\/\/www.coastalconservationleague.org\/mushroom-gathering\/\",\"name\":\"- Coastal Conservation League\",\"isPartOf\":{\"@id\":\"https:\/\/www.coastalconservationleague.org\/#website\"},\"datePublished\":\"2020-10-14T17:58:12+00:00\",\"dateModified\":\"2020-10-28T22:00:41+00:00\",\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.coastalconservationleague.org\/mushroom-gathering\/\"]}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.coastalconservationleague.org\/#website\",\"url\":\"https:\/\/www.coastalconservationleague.org\/\",\"name\":\"Coastal Conservation League\",\"description\":\"\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.coastalconservationleague.org\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"- Coastal Conservation League","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.coastalconservationleague.org\/mushroom-gathering\/","og_locale":"en_US","og_type":"article","og_title":"- Coastal Conservation League","og_description":"GrowFood Carolina&#8217;s 7th Annual Mushroom Gathering \ufeff If the video has trouble loading, please view here. 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