Skip to main content Skip to navigation
Spring 2024

Fungi

Sunflower destroyed by white mold
Winter 2022

Bad fungus

Not all fungi are good for plants or bees, or even people.

Anyone who has experienced mold outbreaks, wilting vegetable plants, or devastated flowers knows the destructive power of fungi. Washington State University researchers and Extension outreach specialists lead the fight against some these sinister fungi.

 

Fighting fungus in apples, pears under storage

Molds and fungi can wreck a good apple or pear.

Just ask Achour Amiri, assistant professor and researcher at the Washington State University Tree Fruit Research & Extension Center in Wenatchee. He specializes in diseases that spoil tree fruit and he can be found working in packing rooms … » More …

Winter 2022

In praise of simple things

In a world that’s beset with huge changes, it is sometimes hard to appreciate small things.

Consider the mouse-ear cress, Arabidopsis thaliana, which grows by roads and sidewalks. Not much to see, the little weed has a very small genome and in 2000 was the first plant to be completely sequenced. Its very simplicity has made Arabidopsis a powerful research tool for plant scientists at Washington State University and around the world.

WSU scientists have used it to identify a gene that allows the elimination of trans fats from many cooking oils and fats, find ways to help plants adapt to climate change, and investigate many other … » More …

Detail of canoe made of mushroom
Winter 2022

A boatload of ideas for fungi

Fungi and mycelium provide a flexible, earth-friendly material for all kinds of products.

Washington State University student Katy Ayers built a world record-setting canoe out of mycelium, her MyConoe. That’s just the beginning of her ideas about materials made from fungus. Larry Clark, editor of Washington State Magazine, talked with Ayers about products made from fungi and mycelium, along with potential fungi items such as fishing bobbers and hunting blinds.

 

Listen to the podcast:

Transcript

 

Find more podcast episodes, and ways to subscribe and listen.

Read more in “It’s fungi to the rescue” (Winter 2022)

 

» More …

Asparagus and morels. Photo Bruce Andre
Summer 2016

Morels

Mysterious. Elusive. Delicious.

The smell of rain-soaked earth permeated the logged-over clearing in the woods in mid-May as my friend Mike and I peered closely at the ground and walked slowly. We were hunting mushrooms.

Mike’s more adept eyes spotted a cluster of light brown, honeycombed caps. He sliced the morel mushrooms with his knife. After a while we filled a small bucket, which we took back to Mike’s mom. She battered and fried them and, as a teenager in northeast Washington years ago, I had my first taste of the rich flavor of the wild Northwest mushroom.

Mike and I had likely picked Morchella … » More …