Autumn Culinary Arts Committee Panel and discussion of edible mushroom species

Robert is a former chef, President of the Ottawa Mycological Society and teaches a variety of in-person and online fungi classes including mushroom identification, cultivation and the history of fungi. Robert founded Think Fungi, an organization focused on the research, education and conservation of fungi. Think Fungi has launched a free community for mycophiles and a mushroom marketplace to fund research projects. Think Fungi led the charge in the 2022 Great North American FungiQuest, which resulted in 150,000 observations of 4,400 species in North America in a one-month period. Robert began foraging mushrooms for the first time in 2010 as a chef in Europe and the pursuit of these delicacies completely changed his outlook on life. Having retired from the kitchen in 2013, he has been focused on his love of mushrooms and has been active in bringing the world of fungi to the masses through his events and courses on just about anything fungi-related. Learn more or get in touch with Robert by visiting thinkfungi.org

Wade owns and operates a maximum nutrient bioavailability food lab named The Fermented Forest. He specializes in koji fermentation and permaculture, but is fluid with most other types of fermentation as well.

He has 20 years of foraging experience and 10 years working with koji. Current projects are dry aged truffles and a solvent/ alcohol free extraction process focusing on cordyceps and other adaptogenic/ medicinal mushrooms. He is excited to be a part of the NAMA culinary arts committee and to meet as many people as possible from the myco-community.

Spike Mikulski
Spike is the Executive Chef at Pot au Feu Bistro in Providence, Rhode Island, where he gets to prepare and serve foraged ingredients you can't find on any other menu in New England. Spike is Rhode Island's first mushroom forager approved by the State to sell wild mushrooms commercially and he teaches the State’s certification program once a year for those also interested in foraging mushrooms for local restaurants and markets. During the rainy season, Spike enjoys studying the Amanitaceae, some of which make up his top ten edibles. Unfortunately for Rhode Island, there are no Amanita approved for sale, so you will not find them on the menu at Pot au Feu. He does, however, get to utilize his experience as an Amanita Expert and Northeast specialist for the “Poisons Help; Emergency Identification for Mushrooms & Plants” Facebook group as an identifier. In the off season, he has taken a fascination to learning food molds and plant pathogens commonly seen in the modern kitchen, observing occurrences like "sour-rot" on sweet potato caused by Geotrichum candidum (which is utilized in cheese making) or garlic bulbs being parasitized by Penicillium corymbiferum (known for its antibiotic properties). Spike has a few of his dishes featured on Instagram at @1wd2ef3rg4th5yj6uk7il He also has some educational Amanita Identification videos on his YouTube Channel.

Julie has been collecting, cooking, and eating mushrooms for 30 years. As a professionally trained chef, she has been teaching others about cooking and eating mushrooms for a significant portion of those three decades. In addition to her personal passion for good food and cooking, her formal training in the food and wine industry includes degrees in Hotel Restaurant and Travel Administration from the University of Massachusetts, Culinary Arts from the Culinary Institute of America, and a Master’s Degree in Enology from the University of California at Davis.

She has worked as a chef and is currently a professional winemaker. Additionally, she was on the Sonoma County Mycological Association board for 14 years and the lead chef for culinary events and demos at mushroom forays for David Arora, the Sonoma County Mycological Association (SOMA), the Mycological Society of San Francisco, the North American Mycological Association (NAMA), Wild About Mushrooms (WAM), and Relish Culinary Adventures.

She is a business partner in Mycoventures (https://www.mycoventures.com/wam), a company that organizes local and international mushroom forays. She organizes the events, helps lead the forays, and teach people how to cook cultivated and wild mushrooms.

Most recently she has become the Culinary Arts Committee Chair for the North American Mycological Association (NAMA).
Visit her webpage at: https://chezjulies.com/

Dr. Gordon Walker is originally from Cambridge, MA but also spent time growing up on the Northshore of Massachusetts. He attended UC Santa Cruz, obtaining a B.S. in Biochemistry. He then attended UC Davis, where he completed his Ph.D. in Biochemistry and Molecular Biology. He then worked for Opus One winery, isolating wild yeasts and pioneering new wine technologies. He spent time working in biotechnology around the Bay Area, then returned to UC Davis where he completed post-doctoral work on fermentation process control. Besides his passion for all things fungi and fermentation, he is an avid chef, forager, sailor, SCUBA diver and gardener. He resides in Napa, CA.