2025 Mushroom Festival & Visitors' Guide

The 40th annual Mushroom Festival leads off with a parade

By Chris Barber Contributing Writer

The 40th annual Mushroom Festival in Kennett Square will march into town with a parade along State Street – a much-anticipated return to an early parade custom that was abandoned earlier during the festival’s long history.

The parade will start at 6 p.m. on Thursday, Sept. 4, and run westward along the borough’s traditional parade route through town.

Mushroom Festival President Gina Puoci explained that a parade, which was a feature of the past, had become burdensome to plan. As time went by, staging areas had diminished and other roadblocks arose that made it more time-consuming

and disruptive to include as part of the festivities.

However, this year’s parade will be organized and run by Kennett Collaborative, which has also taken over the popular Memorial Day Parade, thus relieving the Mushroom Festival Board and volunteers of the responsibility of planning the event.

Festival Coordinator Gale Ferranto said visitors can look forward to seeing local organizations and plenty of floats in the Thursday night opening procession.

The parade is just one of the features that will celebrate the mushroom – the crop that places Pennsylvania as its top annual producer—during a fun food festival that has evolved into the borough’s signature event.

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Visitors arrive early on Saturday morning, especially in good weather.

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The festival, which this year is on Sept. 6 from 10 a.m. to 6 p.m. and Sept. 7 from 9 a.m. to 4 p.m., has grown by leaps and bounds during its years—to a point where attendance at times has been estimated in the high tens of thousands and the number of vendors lining the street has grown to 220 or more.

And, while Puoci and Ferranto are still delivering the familiar popular attractions of vendors, demonstrations and food, the two have made some slight streamlining improvements and added even more features for visitors to enjoy.

One issue that they took on this year is the crowding that occurs at the tent where mushroom growers show the public how they produce their crop next to the actual mushroom beds they brought in. Often, the waiting line into the tent extends more than a borough block.

This year, Puoci said, they are changing the layout of the tent so that there are two entrances beside each other and they feed into an area where the growers are between each line.

There are other innovations as well.

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Mushroom growers show how they produce their products.

Photo by Chris Barber

Each year, the painted mushrooms become more elaborate.

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While the Saturday schedule of the two-day event has to this point closed in the late afternoon, this year they have added a concert at night.

The Gilroys, a West Chester band that performed at the Mushroom Festival in the late 1990s, will present a concert from 6 p.m. to 8 p.m. at Liberty Place Market parking lot.

The Saturday night concert does not stand alone in entertainment, however.

Throughout the two days there will be music from Steve Liberace, Morel, Cicco, Houston & the Dirty Rats, Maribou and Penny Samar.

The site for all the entertainment, like the Gilroys performance, will be the Liberty Place parking lot.

The highly popular eating contest, which always results in plenty of cheering and excitement, will return on Sunday, Sept. 7, at noon.

It kicks off with the EN FUEGO! Eating Contest, which pits contestants against each other to see who can endure the hottest sauce.

Last year there was no single winner because all of those who entered were able to endure the heat to the end. This year, Puoci said, there will be six levels of heat, and the

sauces will be even hotter.

Then, immediately following the EN FUEGO contest, the eating contest – hosted by WXTU’s Jeff Kurkjian and Frank Pastella – will begin.

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Photo by Chris Barber

This year the growing tent will have two doors to cut down on wait times for spectators.

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The competitors will see how many mushrooms they can eat in 12 minutes.

There will be five prizes ranging from $1000 down to $200 as well as plenty of hoopla.

The cooking contest, which also attracts emotion and excitement takes place over two days and awards the prize to the cook who is adjudged to have created the best dish out of a bag of food products they have been given.

The festival launches into this cooking event early, with the first round of contestants starting at 10 a.m. on Saturday. It continues on Sunday when the final winner is selected.

In the course of the two days, talented chefs including William Atkins, Jennifer Behm-Lazzarini and Dana Herbert will also share their skills through demonstrations at the cooking tent on Union Street.

The car show on south Broad Street returns with many classic cars on display on Saturday. The collection of antique cars runs almost to the bottom of the hill, and has always attracted many spectators.

This year, the special feature is the presence of the cars from the Marshall Stream Museum in Auburn State Park near Hockessin. This museum houses the world’s largest collection of operating Stanley steam cars with other antique vehicles like a Model T, a 1916 electric car and 1930s Packards.

There is also something new at the children’s area at the west end of the festival in addition to the traditional bouncing huts and swings: At the festival this year will be the creators of Legos – children’s building kits – who will have for sale a model they have created of a mushroom.

Photo by Chris Barber

The fried mushroom booth is popular, especially at lunchtime.

The vendors and restaurants that line State Street attract many enthusiast visitors to the festival, and this year there are 220 vendors that will offer everything from toys, to dog food, to sculptures and crafts. Visitors invariably leave with their arms full of unique items they have purchased. Additionally, some of the usual favorite attractions from previous festivals return as well including mushroom soup, souvenirs, “Cute as a Button” contest, the fried mushroom booth and painted ceramic mushrooms. The Mushroom Festival runs the length of Kennett Square’s State Street and several of the side streets that connect to it.

The cooking events are centered on Union Street, while the souvenirs, cars and growing demos are located down Broad Street. The children’s activities are at the west end at Lafayette Street.

The Mushroom Festival is organized and carried out by an 12-member board that meets all through the year for the planning of the event. It depends on scores of volunteers to make it successful.

The admission to the Mushroom Festival is $5, which can be paid at any of several entrances at feeder streets along the way. Parking is $5 at Chatham Financial, a large lot on McFarlan Road, and at the Kennett High School parking lot. Buses will transport those who have parked at these large parking locations to the festival.

The Mushroom Festival continues through rain or shine. Visit Mushroomfestival.org or the event’s social media pages for more information and an updated list of attractions and activities.

Courtesy photo

The Mushroom Festival Board works year around to make the event a success. Pictured, from left, are Eric Durynski, Gale Ferranto, Samantha Snyder, John D’Amico, Lin Bove, Jen Basciani, Gina Puoci, Basia Moltchanov. Lori Gebert, and Laura Price.

Mushroom Festival strong after four

By Chris Barber Contributing Writer

The Mushroom Festival, an event which first emerged from an annual small-town sidewalk sale in 1985, has evolved into an extravaganza attracting tens of thousands of visitors to Kennett Square every year.

Few local celebrations in the U.S. ever reach the popularity this event has achieved, but it’s likely the success can be attributed in large part to creative enthusiasm of its volunteers, Kennett Square’s physical characteristics and the dedication and prosperity of the signature industry—the mushroom industry.

In short, the festival takes place at a good time of year, it is child friendly, it has great food and there’s plenty of entertainment.

The Mushroom Festival history goes back 40 years when a small group of merchants and community leaders started discussions about an event to attract visitors to town. Local sign company owner Fran Durynski was actively involved with the late-summer sale that brought the State Street merchants outside to unload their unsold, warm-weather seasonal products. He became an early coordinator.

Durynski, although not a Kennett Square Borough resident, was heavily involved in their meetings because he was producing and storing the merchants’ signs. He easily slid into the position of becoming a festival organizer because he knew many of the merchants personally.

He explained that he realized that while the main focus of the sidewalk sale was getting rid of summer merchandise that hadn’t sold, it was obvious that representatives of the nearby mushroom companies were also on hand along the street with the merchants. He said it was then that the idea of presenting the mushroom aspect, along with local restaurants, took shape among the organizers.

As more discussions took place, a plan started to take shape—there was a suggestion of a small parade and the name “The Mushroom Festival” was also attached to the event.

“It was small. Just a one-block parade from Route 82 [Union Street] over to Center Street,” Durynski explained.

But that small event grew. And grew again.

The early versions of the festival included a cooking contest, a queen, social events, farm tours, a picking contest and an art show that filled the American Legion Hall.

The parade, which began as a simple march down the street, evolved into a local draw that brought celebrities into town like Miss Pennsylvania contestants and the Mummers.

Meanwhile, enthusiastic volunteers started meeting yearround, bringing new and exciting ideas while phasing out the ones that had not worked as well.

Photo courtesy of the Swayne family Outside composting operations have often been replaced with more environmentally friendly methods.

Festival still going four decades

Some of those early ideas for activities and accractions still remain: As early as the 1990s, local mushroom growers were bringing in actual beds from their farms and standing by them to explain to visitors how they produced their crops. They still do.

Other events that came early and endured were refreshments from vendors and restaurants, cooking demonstrations, an auto show on South Broad Street and rides for kids.

Interestingly, although the early parade eventually fell away due to expenses and the complex planning required to stage it, it is back this year—on Sept. 4 at 6 p.m.

Festival Coordinator Gale Ferranto said this year the popular parade event returns to the parade-loving borough after more than a decade away, but this year includes local groups on floats that do not place the high cost on the overall budget.

Kennett Collaborative has taken over the planning and staging for the parade.

Probably the most important aspect of the festival is the many people who give their time and effort. Volunteers are frequently mentioned as vital to the Mushroom Festival’s success.

Perhaps their presence reflects that Kennett Square is a multi-generational town, with many of its families related to, and to this day involved with the mushroom industry itself.

Those members are loyal to the town, have gone through its school system together, know how to make things happen and are imbued with a high level of creativity.

Through the years they bring in new ideas, modify the old ones and retire events that don’t work or have become a financial burden.

These volunteers have energy that is high, originality that is enduring, and responsiveness to current trends as they change through time.

Some of the early features these generations put in place were an art show, microbrews, social events, a dinner dance, golf tournaments, farm tours and a picking contest, among other things.

When those features had outlived their popularity or had became too expensive, these creative organizers tweaked or replaced them.

But old timers still have sweet memories of Jungle John with his snakes, the Ferris Wheel in Kennett Square, Philadelphia

Mayor Ed Rendell’s visit, Miss Pennsylvania participating in the parade, and an appearance by Miss Vicki.

Finally, the qualities and geography of Kennett Square itself are likely major contributors to the event’s success as well. Kennett Square’s commercial district has added many interesting shops and restaurants, making it a destination.

Longtime Festival Coordinator Kathi Lafferty said that years ago -- more dates than she can pinpoint -- a widely read magazine published a story about Kennett Square and tourism to the area saw an impressive increase.

“When people thought about Kennett Square, they thought only about Longwood Gardens. In this article, she spread the information that ‘Kennett Square is cool,’” Lafferty explained.

Photo by Chris Barber

The Mushroom Festival Parade of 1996 featured a visit by Miss Pennsylvania, according to the program that year.

The program list from the 1996 Mushroom Festival shows some early events that were featured.

Four decades strong

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This increased the attraction for people to visit Longwood’s nearby town and enjoy its small town charm and restaurants.

Another quality that enhanced the borough’s charm is the pleasant physical atmosphere.

When visitors arrive for the festival, they smell delicious food (including mushrooms) cooking right there in front of them.

For the past five years, Gina Puoci and Ferranto have guided the Mushroom Festival through the Covid-19 pandemic, rain showers and the growing technology of publicity, security and parking.

This year, in addition to the return of the parade, they are betting that the new features will please the crowds, including a Saturday Night concert, double doors on the growing tent, enhanced kids’ events, a Mushroom Lego kit for sale and steam-powered cars from Marshall Steam Museum at Auburn Heights in nearby Hockessin.

This year, as the late summer time frame remains constant, the Mushroom Festival will return on the weekend after Labor Day, Sept. 6 and 7.

Photo by Chris Barber

The Mushroom Festival has always been family-friendly and offers plenty of activities for kids. New this year is a Mushroom Lego kit.

Jump

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John R. Stinson Four generations of homegrown

By Geoff Soland Contributing Writer

John R. Stinson & Sons Inc, based in Hockessin, Delaware, are known for growing and selling their white button mushrooms. While they don’t sell their products to consumers, they sell the bulk of their produce to re-packers.

Started in 1959 by John R. Stinson, the company mainly focused on white agaricus mushrooms and sold them to canneries to be sold in markets. However, in the early 1970s, when consumers started to prioritize fresh produce, Stinson & Sons switched over to growing white mushrooms for the fresh market due to the change in demand.

John R. Stinson was a pioneer in the industry as he not only planted the seeds, made and applied the dirt, now peat moss, but he also manufactured his own compost—something that many companies back then and even now don’t do. As the business continued to grow and demand rose, the farm expanded to the point where attention needed to be directed in other ways. Therefore, some of the work was subcontracted.

In the early days of John R. Stinson & Sons, “there was 375-plus growers in this area,” said Randy Stinson, one of the current owners and John’s son, when mentioning the number of mushroom growers in the area.

“Today,” he said, “I don’t think it’s [over] 60.”

White agaricus mushrooms are the most popular mushrooms sold in the U.S.

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Stinson & Sons: homegrown mushrooms

Nowadays, Randy, his two brothers, and son still run the company with each of them having a key part to play in the farm’s daily operations. Similar to their forefather, they continue to be involved in every step of the mushroom-growing process. Just as John Stinson had done before them, they continue to make their own compost, and their main focus is on quality before quantity.

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Courtesy photos

John R. Stinson & Sons Inc, based in Hockessin, Delaware, are known for growing and selling their white button mushrooms. The business was started in 1959 by John R. Stinson, and remains a family business to this day.

Stinson & Sons Mushrooms

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As the farm has grown, so too has the Stinson family, with currently three generations pitching in to help run the business. After John Stinson passed away in 1995, Randy and his two younger brothers, Chris and Matt, took over the company with Randy’s son Brent stepping in to help in 2004. Since they are a family-run farm, not only do they oversee the growing of the mushrooms, but they also play a part in the management of the company as well.

“I don’t have an HR department,” Brent explained during the interview. “I don’t have a payroll department. I don’t have a billing department. I don’t have an accounts receivable department. I don’t have a sales department. You’re looking at it.”

Despite the challenges that come with running a small business, John R. Stinson & Sons has continued to thrive for the past 66 years.

“It takes a lot of love and dedication for something that was developed in the 1950s to still be alive today,” Randy stated when referring to the longevity of the company.

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Courtesy photo

John R. Stinson & Sons Inc. has mainly focused on white agaricus mushrooms.

Stinson & Sons Mushrooms

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“There really is a desire for mushrooms out there,” said Brent Stinson. “It’s just finding it and finding the people that really appreciate it and the quality that you can get from farm-fresh mushrooms.”

John R. Stinson & Sons is also heavily invested in the betterment of the local community through donations and participating in fundraisers, all the way to local farmers’ markets and bringing community awareness to the industry.

Brent is also involved in the Kennett Consolidated School District, where his own children attend classes. He frequently participates in STEM nights for the students. The courses that Brent taught were so engaging that many of the parents who brought their kids out were even excited to hear about mushrooms and learn about the industry as a whole.

“The population around us really doesn’t have much of an idea of what the industry truly is,” Brent stated. “It’s always fun to see their faces when you tell them, ‘We’re a small family farm’ … I think people think it’s a lot easier than it really is.”

John R. Stinson & Sons has been involved with Kennett Square’s Mushroom Festival for over 20 years and that is a key aspect of their success. They helped in the grower’s tent at the festival which showed the public the different stages of mushroom growth and how to care for them.

“I myself have probably worked in the grower’s tent for the past 10 to 15 years,” Randy said, “just educating the public along the different steps in growing mushrooms.”

They even helped set up for the festival early in the day. “We were there from the time that they set up in the beginning throughout each day, all the way to the end,” he said. “We were always there to make sure things went smoothly.”

During the festival, they would often receive calls asking them to help out and support different tents.

“You get a call from this tent or that tent, ‘we need this,’ or ‘we need that,’ and you try to get things moved around or this isn’t working, or we need electric over here,” Randy stated, reminiscing on all the work he had done for the previous festivals. “There’s a group of people up there that work together as a team to try to make a wonderful event.”

The Mushrooms by Flavor, Preparation and Nutrition

Photos by Carla Lucas

Sources: A Consumers Guide to Specialty Mushrooms and The Mushroom Council (www.mushroomcouncil.com)

Agaricus Mushrooms

Buttons

Flavor: mild; blends with anything.

Common preparations: raw, sauteed, fried, marinated

In a serving of 4-5 white buttons:

• 18 calories • 0 grams of fat

• 3 grams of carbohydrates

• Approx. 300 mg of potassium • 15 IU of vitamin D

• 2.8 mg of the antioxidant ergothioneine

• good source of the antioxidant selenium, the B vitamins riboflavin, niacin and pantothenic acid; and copper

Shiitake

Flavor: rich and woodsy, meaty texture

Common preparations: best when cooked in stir-fry, pastas and soups. Can be marinated and grilled.

In a serving of 4-5 shiitake mushrooms:

• 41 calories • 0 grams of fat • 10 grams of carbohydrates

• good source of the antioxidant selenium, providing 26 percent of the Daily Value. • a great source of B vitamins riboflavin, niacin and pantothenic acid; and copper

Criminis

Flavor: deeper, earthier flavor than whites, great addition to beef, game and vegetable dishes

Common preparations: saute, broil, grill, microwave

In a serving of 4-5 crimini mushrooms:

• 23 calories • 0 grams of fat • 4.9 mg of the antioxidant ergothioneine

• 4 grams of carbohydrates • excellent source of the antioxidant selenium, the B vitamin riboflavin and copper • a good source of potassium, phosphorus and B vitamins niacin and pantothenic acid

Other Popular Specialty Mushrooms

Mushrooms are the only source of Vitamin D in the produce aisle

Flavor: very delicate.

Common preparations: sauteed or stir fried then used in pasta dishes, meat dishes, omelets and soups.

In a serving of 4-5 oyster mushrooms:

• 36 calories

• 0 grams of fat

• 5 grams of carbohydrates

• good source of B vitamins riboflavin, niacin and pantothenic acid; and copper.

• more than 2 grams of fiber, nearly 10 percent of the Daily Value.

• nearly 3 grams of protein, 6 percent of the Daily Value.

Flavor:

Common preparations: slice and saute in butter, oil, or broth; can be used as a substitute for

Common preparations: grilled, broiled, sauteed and roasted; can also be used as a meat substitute.

In one medium Portabella cap:

• 22 calories

• 0 grams of fat

• 4 grams of carbohydrates

• excellent source of the B vitamin riboflavin

• good source of the antioxidant selenium, potassium, phosphorus, the B vitamins niacin and pantothenic acid; and copper

• 4.3 mg of the antioxidant ergothioneine

a

Common preparations:

or served

Flavor: delicate, chewy texture

Common preparation: grilled or used in stir frys. The stems can be substituted for baby scallops.

Flavor: distinctive aroma and a rich, woodsy taste

Common preparations: sauteed lightly in butter or oil. Use in egg dishes, pasta sauces, soups, stews, and any recipe calling for mushrooms for a richer taste.

In a serving of 4-5 maitake mushrooms:

• 31 calories

• 0 grams of fat

• 6 grams of carbohydrates

• good source of the antioxidant selenium; B vitamins riboflavin, niacin and pantothenic acid; and copper

• more than 2 grams of fiber

• more than 900 IU Vitamin D

Maitake

Oyster

Royal Trumpet

Pom Pom

mild, sweet taste.

lobster or veal.

Beech

Flavor: crisp with

mild nutty flavor.

sliced

whole in sautes. Soups, pasta dishes.

Portabellas

Flavor: deep, meat-like texture and flavor.

Mushrooms and nutrition

Mushrooms have long been recognized for their nutrition and health benefits—in fact, mushrooms are often referred to as a superfood because of the many ways that mushrooms can make a positive impact on the body.

American Mushroom Institute, the trade association for U.S. commercial mushroom businesses and suppliers, offers on its website a quick look at what makes mushrooms such a superfood and a key part of a healthy eating plan.

VITAMINS:

Mushrooms contain a host of vitamins and nutritional benefits often found in other vegetables as well as attributes found in meats and grains. Mushrooms contain B vitamins, Riboflavin, Niacin, Selenium, Fiber, Potassium and more.

B VITAMINS:

Helps convert food into energy to aid metabolism, create new blood cells, maintain healthy skin cells, brain cells, and other body tissues, support the nervous system, and play a role in sleep, mental health, and dermatitis.

COPPER:

Makes red blood cells, helps maintain nerve cells and the immune system, plays a role in forming collagen and absorbing iron, and contributes to the development and maintenance of bone, connective tissue, and organs.

FIBER:

Helps manage blood sugar levels and supports a healthy gut biome.

ERGOTHIONEINE (ERGO):

A unique naturally occurring amino acid produced by mushrooms, ERGO protects cells from oxidative stress and inflammation, key factors in chronic diseases like heart disease, neurodegenerative disorders, and certain cancers. ERGO’s ability to scavenge reactive oxygen and nitrogen species reduces oxidative damage to biological molecules, thus mitigating chronic disease progression. Ongoing studies show evidence of declining ERGO levels in the body’s blood with age, especially in individuals with degenerative

diseases like Parkinson’s disease, Alzheimer’s disease, and cognitive impairment, and increasing ERGO levels through diet might lower the risk of cardiovascular diseases and overall mortality.

NIACIN:

Turns food into energy and helps keep the nervous system, digestive system, and skin healthy.

PANTHOTHENIC ACID:

Helps the body utilize carbohydrates, proteins, and lipids, supports blood cell production, and converts food into energy.

POTASSIUM:

Acts as a counterpart to sodium, helping to maintain normal electrolyte levels, balances fluid inside cells, regulates blood pressure, allows muscles to contract, supports normal heart function, and helps convert glucose into glycogen for energy.

RIBOFLAVIN:

Is important for the growth, development, and function of the cells in the body, and is involved in many body processes including proper development of skin, lining of the digestive tract, blood cells, and brain function.

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Mushroom Nutrition

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SELENIUM:

Acts as a powerful antioxidant, preventing cell damage caused by free radicals, protects against heart disease, and boosts the immune system.

FREE:

When it comes fat, cholesterol and sodium—mushrooms are in very low supply. In fact, mushrooms contain no fat, cholesterol or gluten, and have very low levels of calories and sodium.

VERSATILITY:

While the white button mushroom is the most popular mushroom in the grocery store, there are several other varieties that offer the same, if not more robust nutritional benefits, like Creminis, Portabellas, Shiitakes, Maitakes and more. Each have a slightly different flavor and offer a variety of ways to prepare. Additionally, from breakfast and lunch to dinner and snacks, mushrooms can be incorporated into any kind of healthy eating plan, from Keto, Paleo, low fat, low sodium and others.

ACCESS:

Looking for an affordable way to eat healthy? Mushrooms fit into any food budget.

For more information about the health and nutrition benefits of mushrooms, news about the mushroom industry and its economic impact, visit American Mushroom at americanmushroom.org.

The Mushroom A great event greater

By Monica Fragale Contributing Writer

The stories are different, but the impact is the same – grants awarded each year by the Mushroom Festival continue to help community organizations make a difference in Chester County.

Max’s Kicks for Kids, for example, teamed with another grant recipient – Mighty Writers – to buy 1,000 pairs of new sneakers for children in need.

The Kennett Square Police Department used its grant to continue with an online policy program that helps them meet best practices with state and federal standards.

A Child’s Light and New London Counseling Center used their respective grants to help offer mental health treatment for those who might not be able to afford it.

Longwood and Kennett Fire Companies are using their respective grants to build firefighters a gym in the Kennett station, ensuring that emergency personnel can stay in peak physical shape.

And Po-Mar-Lin Fire Company is using its grant to improve its ability to fight the dozens of vegetation fires it gets called to each year.

A total of 43 organizations received grants from the Mushroom Festival earlier this year. Recipients included fire and ambulance companies, organizations that help with food

Courtesy photos

Each year, the Mushroom Festival awards grants to dozens of local organizations.

Mushroom Festival: with an even impact

insecurity and housing, an assisted living facility and nursing home, an ambulance service, nonprofits that help with mental and physical health needs, historical and open space preservation, and groups that help children, among others.

“We gave almost $200,000 away this year, which was our biggest year for grants,” Mushroom Festival President Gina Puoci said. That represents almost double the amount of grant money -- $110,000 – awarded in 2024.

And everyone involved in the Mushroom Festival – from the thousands of visitors each year to the vendors who sell their wares, to the restaurants and other groups that sell food, drinks and tasty treats, to the companies that sponsor the festival, and everyone else – has a hand in making the grant program as beneficial as it is, according to Puoci.

“The money that we raise from entrance fees and wristband fees, and the money left after all the bills are paid, helps fund these grants,” she said.

Kennett Square Police Chief William Holdsworth said the grant has been “incredibly beneficial to us,” explaining that the department switched three years ago to an online policy platform program called Lexipol that regularly incorporates the changes in law into the department’s policies.

The grant allows the police department to continue with Lexipol.

“It’s state-of-the-art,” he said. “Compared to what our policies were years ago, it’s night and day.”

The program, for example, allows Kennett’s officers to incorporate policies that have been proven effective in other departments nationwide.

Another beneficiary, the West Grove-based Max’s Kicks for Kids, credited the Mushroom Festival grant this year with

helping them to purchase 1,000 pairs of new sneakers for kids, including for those in fellow grant recipient Mighty Writers El Futuro Kennett program.

In mid-July, Tom and Lynn Engle, the president and vice president of Max’s Kicks for Kids and the parents of the organization’s namesake, met with two groups of kids from Mighty Writers at the Adidas shoe outlet in Lancaster.

“They went and got measured for shoes,” Lynn Engle said. “It was cool to be able to be a part of that.”

“The Mushroom Festival has really helped us,” Tom Engle said.

“This is truly a passion project,” Lynn added.

In addition to Mighty Writers El Futuro Kennett, Max’s

Max’s Kicks for Kids teamed with another grant recipient – Mighty Writers – to buy 1,000 pairs of new sneakers for children in need.

Great event, greater impact

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Kicks for Kids works with groups helping kids, ensuring those children can experience the same joy of getting new sneakers that the Engles’ son, Max, did throughout his life.

“He was a sneaker fanatic,” Tom said about his son Max, who was a probation officer for Chester County who died in 2018. “Lynn and I both realized that sneakers are more than just foot coverings; they’re building kids’ confidence.”

Max’s Kicks for Kids was helped with its mission through a grant from the Mushroom Festival.

For New London Counseling Center, the support they receive from the Mushroom Festival and other organizations is what allows them to help offer mental health treatment for anyone.

“We could not do what we do without support from the

community,” said Dr. Katie Bowman, one of the founding members of the Lincoln University-based organization. “Our model is that anyone can receive care. We have never, in six years, told anybody they can’t have care.”

Grant funds help offset the cost of care.

“We have about 150 clients or so at any given point in time, and about half of them are receiving help,” Bowman said.

Helping to make mental health treatment more accessible is also the benefit of another Mushroom Festival grant.

A Child’s Light, based in Downingtown, used their grant to help pay some of the more than 100 private therapists who work with their clients.

“This is our second year getting a donation from the Mushroom Festival,” A Child’s Light founder Leslie Holt said. “The money goes into our account and goes right back out to a therapist.”

She said the group’s mission is that all children, “no matter what the circumstances are … should have access to traumainformed, private therapy.”

“Anywhere we get a donation, we are just so appreciative

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Great event, greater impact

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because it just literally saves these kids’ lives,” she said.

The grants that Longwood and Kennett fire companies received will go toward creating an updated fitness area at the Kennett fire station with equipment geared toward the needs of the emergency personnel, according to Kennett Regional Fire Chief A.J. McCarthy. One of the Kennett firefighters met with a fitness consultant about the right type of equipment to order, and the grants will allow the fire companies to begin to work on that dedicated fitness area.

Po-Mar-Lin Fire Company, also a part of the Kennett Regional Fire Department, received a Mushroom Festival grant this year to help its firefighters continue to combat vegetation fires.

“The Po-Mar-Lin grant we’re using to outfit one of their vehicles to handle more of the natural vegetation fires,” McCarthy said, adding that without the grant, the project to replace the brush unit would have remained unfunded. “We handle a lot (of those fires) in the spring season – I think we did 40 in a span of about six weeks” over the spring.

“We’re really thankful for the Mushroom Festival grant,” McCarthy added, noting that the grants allow fire department priorities to be funded when they would not normally be. “It

Po-Mar-Lin Fire Company is using its grant to improve its ability to fight the dozens of vegetation fires it gets called to each year.

“We’re

~ A.J. McCarthy, Kennett Regional Fire Chief

helps more than people realize. With only getting about 40 percent of our budget funded through municipalities, we have to come up with the other 60 percent. It allows us to get some funding back into those priorities that otherwise would just sit.”

For the Union Fire Company No. 1 of Oxford, the Mushroom Festival grant they received will allow for their board room to be re-carpeted, according to an article on the fire company’s website.

For more information on the Mushroom Festival grants and a full list of recipients, go online at mushroomfestival. org/beneficiaries.

The Kennett Square Police Department received a grant from the Mushroom Festival this year.

Without a serendipitous occurrence, Kennett Square—or more accurately the area within a ten-mile radius of Kennett Square—would have never become the “Mushroom Capital of the World.”

It all started around 1885 when mushrooms were popular in some parts of Europe where they had been grown since the 1700s, but not in the United States where they were still not grown. A gentleman by the name of William Swayne was making a nice living growing carnations in a large greenhouse. Carnations were, in fact, a very plentiful commodity in the Kennett Square area, and the Borough was known as “Carnation town.”

Carnations would soon be replaced by mushrooms the same way that New York Yankee Wally Pipp was replaced by Lou Gehrig in the lineup—permanently.

Swayne decided that he needed to do something with

all the wasted space underneath the elevated beds where the carnations were grown. He imported some spawn from Europe and attempted to grow mushrooms in what had previously been just wasted space. By doing so, he introduced mushroom growing to the United States.

The experiment worked well enough so that soon other carnation growers in the area were doing the same thing.

Swayne or another Kennett Square man, Harry Hicks, is widely considered to be the first to construct special buildings for mushroom growing, but no matter who was first, soon many were doing it. By 1900, the popularity of mushrooms had, well, mushroomed Chester County thanks to the birth of mushroom houses.

In these new specially designed mushroom houses, growers could control the temperature, humidity, and ventilation. Unlike other crops that depend so heavily on climate and

WEDNESDAY,

mushrooms in Kennett Square

soil, mushrooms needed to have the human touch. From the very start, mushroom growing was labor intensive.

Mushroom production in the Kennett Square area grew quite steadily during the first few decades. By the end of the 1920s, Pennsylvania was producing a vast majority of the mushrooms in the United States—thanks in large part to the contributions of Kennett Square growers.

Again, there was a little bit of good fortune involved for Kennett Square has it built a reputation as the Mushroom Capital of the World. The good fortune was that its location to major cities. The mushrooms could be grown fresh here and shipped to Baltimore or Philadelphia. Move further out and there was New York City to the north and Washington D.C. to the south. Boston, Pittsburgh, and Detroit also –weren’t too far away for shipping.

Continued on Page 40

A brief history

The next big development in the history of mushrooms was the development of the canned mushroom sector of the industry. Canning mushrooms made it an international game.

Mushrooms grown right here in Chester County could be shipped almost anywhere. Of course, the opposite was also true, and for the first time Chester County mushroom growers found themselves facing international competition. This competition would naturally have a dramatic impact on how the industry evolved.

By the 1930s and 1940s, mushroom companies were being run by second-generation family members. This became an industry trend, and to this day many of the larger producers are family-owned. One obvious reason for that is because mushroom growing is so labor intensive—it takes an entire family to help take care of everything that needs to be done.

Mushroom production continued to grow through the 1950s and 1960s, thanks in part to the formation of the American Mushroom Institute, which was initially based in Chester County.

The American Mushroom Institute helped the industry market its product, an important step for the

growth that would follow.

It was also during the 1950s that migrant workers—first from Puerto Rico and later (and in greater numbers) from Mexico—started to come to this area to find work in the mushroom industry. To this day, the workforce is still predominately comprised of migrant workers.

As the one-hundred-year anniversary of the birth of the mushroom industry approached, there were no signs that the importance of the crop were decreasing in Kennett Square. What started out as a sideline business for carnation growers was permanently transformed

into a multi-million dollar agricultural business.

Like any other agricultural business, there have been good times and bad times. Facing increasing competition, the industry has needed to be innovative to find new and better ways of delivering a quality product. Through it all, Chester County’s mushroom industry has proven to be remarkably persistent and resilient.

Consider that the United States still ranks among the world’s leading producers of mushrooms. Pennsylvania is tops in mushroom production in the U.S. And if you zero in closer, Kennett Square is still the Mushroom Capital of the World.

2025 Mushroom Festival

Schedule of Events & Map

Saturday, Sept. 6 and Sunday, Sept. 7

Street Fair

Nearly 220 Vendors from all over the country will line the streets with arts, crafts, food and more. Local Restaurants in town will prepare their mushroom specialty dishes. The street Fair spans from Willow Street to Garfield Street.

Saturday 10:00 am to 6:00 pm

Sunday 9:00 am to 4:00 pm

Mushroom Growers’ Exhibit

You can see mushrooms come to life from the tiny spore to the mature ready to eat fresh mushrooms! Walk your way through the mushroom growing exhibit, where you will see how white, baby bella,

FESTIVAL PARKING

Festival parking provided at these locations for a $5 donation. Shuttle provided to and from the main festival area.

Chatham Financial (235 White Horse Lane)

Handicap Bus Available

Kennett High School (100 E. South Street) Scan QR code for more information. FESTIVAL ADMISSION $5 Everyone

portabella, shitake, maitake, oyster and royal trumpets mushrooms grow in and around Kennett Square.

Located on South Broad Street

Mushroom Soup

The official Mushroom Soup of the festival will be sold on Broad Street, Dive into our locally made savory, rich and creamy mushroom soup! Loaded with fresh hearty portabella and white mushrooms. The soup offers earthy flavors. Our soup is made with fresh local grown mushrooms and heavy cream. Provided by Cappozoli Catering at the Red Clay Room in Kennett Square.

Painted Mushrooms Silent Auction Artists become very creative with these 20 pound

Bags are subject to inspection.

stone mushrooms-perfect for your garden or home. Everyone can vote for their 2025 Festival Favoritethe winning artist receives a cash prize! Painted mushrooms are displayed on South Broad Street. There will be raffle tickets sold for a 108 pound painted mushroom by our local artist Jane Henry, raffle will be pulled Sunday @ 4:00 pm Last Bid Taken at 3:00 pm on Sunday!

Cute-As-A-Button

Who do you think is the Cutest Button, Cremini, or Portabella? Vote for your favorite contestant/ photo with your pocket change in this baby photo contest on South Broad Street. All proceeds benefit Kennett Area Senior Center.

2025 Mushroom Festival Schedule of Events & Map

*All events are tentative. check the website: Mushroomfestival.org for up-to-date information

Continued from Page 43

Mushrooms Sales

All cultivated varieties of fresh mushrooms can be purchased at the Mushroom Festival Sales booth on South Broad Street. There is a refrigerated truck to hold your mushroom purchases until you are ready to leave the festival located on North Broad Street.

Saturday last pick up is 6:30 pm

Sunday last pick up is 4:30 pm

Children’s Entertainment

There will be a Bounce Zone and Bungee jump. Face Painting & Sand Art. Located at 300 West State Street. New this year will be the Punch and Judy Puppet Show.

Saturday at 11:30 am & 2:30 pm

Sunday 11:00 am & 1:30 pm

Lego Masters

Meet Krystle Starr & Michelle Brooks –Two-Time LEGO Masters Champions! Get ready to be inspired! Krystle Starr and Michelle Brooks are a powerhouse duo who’ve taken the LEGO world by storm. Together, they’ve won LEGO Masters: Celebrity Holiday Bricktacular and LEGO Masters: Australia vs The World, becoming the first all-female team to hoist the LEGO trophy twice! The Lego Masters Krystle Starr and Evelyn Fernandez will join us this year with Optional Build Challenges, free Lego play and 40th Anniversary Mushroom Kits for sale.

Santander Parking lot on the corner of State Street and Layfette Street.

Meet Fungus

Fungus, the Mushroom Festival’s mascot, will make a few appearances during the festival. Keep your eyes open for a red-capped mushroom strolling down State Street.

Saturday September 6

Antique and Classic Car Show

Shady and spacious South Broad Street with numerous examples of Victorian architecture, provides a great backdrop to our Antique and Classic Car Show. We have partnered with Marshal Steam Museum at Auburn Heights for the 40th Anniversary and they will be showcasing cars from their special collections for the Festival Car show!

10:00 am to 4:00 pm

E Cypress & S, Broad Streets

Live Music / Entertainment

Liberty Market Place Parking Lot

Morel

12:00 pm

Steve Liberace

1:30 pm

CICCO

3:00 pm

Houston & The Dirty Rats

4:30 pm

The Gilroys

6:00 pm

The 40th Mushroom Festival’s Amateur Cook Off

The 40th Mushroom Festival’s Amateur Cook off is going to be our version of a “Chopped” Challenge. Our Mushroom Cooking challenge will be similar to the show you have seen on the Food Network. The Mushroom Festival’s ‘Chopped’ challenge will be to cook a dish, utilizing all the foods in the mystery basket. The mystery basket will be provided to the competitors prior to the start of the competition and opened when the competition begins. Competitors will use the ingredients to make their tasty, creative dish which will feature MUSHROOMS.

10:00 am, Culinary Stage @ S. Union St.

Chef William Atkins

Chef William Atkins is a Camden, New Jersey native that is classically trained in the fine arts of culinary. He is passionate and driven about his cuisine which uses local seasonal sustainable ingredients, He is a private chef and entrepreneur nutritionist and the owner of the braai experience which has many functions such as customize meal planning private chef and restaurant consultant.

12:00 pm, Culinary Stage @ S. Union St.

The 40th Mushroom Festival’s Amateur Cook Off

The 40th Mushroom Festival’s Amateur Cook off is going to be our version of a “Chopped” Challenge. Our Mushroom Cooking challenge will be similar to the show you have seen on the Food Network. The Mushroom Festival’s ‘Chopped’ challenge will be to cook a dish, utilizing all the foods in the mystery basket. The mystery basket will be provided to the competitors prior to the start of the competition and opened when the competition begins. Competitors will use the ingredients to make their tasty, creative dish which will feature MUSHROOMS.

2:00 pm, Culinary Stage @ S. Union St.

Chef Jennifer Behm-Lazzarini

Chef Jennifer Behm-Lazzarini is a self-taught culinary force who first captured America›s attention as the Season 2 winner of Gordon Ramsay’s MasterChef on FOX—and later triumphed on Beat

Bobby Flay. She went on to launch the bi-coastal

Pink Martini Catering and co-founded the awardwinning RED FIN Crudo + Kitchen.

4:00 pm, Culinary Stage @ S. Union St. Sunday September 7

Live Music / Entertainment

Liberty Market Place Parking Lot

Marabou

12:00 pm

Penny Samar

2:00 pm

The 40th Mushroom Festival’s Amateur FINAL COOK OFF

Winner receives $1000

10:00 am, Culinary Stage @ S. Union St.

2025 Amatuer En Fuego

Fried Mushroom Eating Contest

Can you take the heat?? Limited to 10 contestants.

6 Levels of heat Prize: Bragging rights!!!

This is an amateur event, which puts the HEAT and FUN in FUNGI when a group of brave contestants see how high they can go on the Scoville scale!! Buona Food’s The Original Fried Mushrooms are a Festival favorite every year! But only a few have the opportunity to eat copious amounts of crunchy, mouth-watering snacks during this year’s Fried Mushroom Eating Contest.

12:00 pm, Culinary Stage @ S. Union St.

The Mushroom Eating Contest!

Immediately Following the EN FUEGO Contest

Hosted by WXTU’s Jeff Kurkjian and Frank Pastella! This is a professional and amateur event, which puts the FUN in FUNGI when a group of 16 brave contestants see how many fried mushrooms they can eat in 12 minutes!

Prizes:

1st: $1000

2nd: $600

3rd: $400

4th: $300

5th: $200

Chef Dana “Sugar Daddy” Herbert winner of TLC’s CAKE BOSS: NEXT GREAT BAKER Desserts by Dana is a multi-award-winning bakery located in Newark, DE. Known for their ability to go above and beyond with their cake creations, these bakers and artists live and breathe in the sweet world of pastry arts, where flavor and color come to life.

3:00 pm, Culinary Stage @ S. Union St.

STREET FESTIVAL VENDORS

Business name

Chalktree Wax Candles

Soco Swings

appleville treats

A Peace of Color, LLC

Redwood Durable

Willow Street Woodworking

Hemlock Hollow Enterprise

Chester County Cart Company

Forager’s Kingdom

Mushroom Pudding

Hazel and Honey Creations

Revolutionary Hot Sauce

Chasing Rays Concepts

Shy Fox Studio

Shroomy Stitches

Morning Glory by Lori

MTnest Woodworks

Carrie Krause (World of Wonder Travel) Sandals and Beaches Resorts

Cassava & Rye

One Sweet World

Custom Inlays by Chel Power Home Remodeling

Sylvia Dale Collection

Little Mac’s Snax

The Royal Mushroom Society

Ellaful

Loyal Acres LLC

Made by Kasumi

The Bay Gypsy

by Andersen

C03

C05 C07 C09 C10 C13 C14, C16 C17, C19 C20, C22 C23, C25 C28 C32 C34 C36 C40 C44 C48 D01 D02, D66 D03 D05 D06 D09

Silver City Mugs

Painted Sky Alpaca Farm LLC

Tibet Sky Emporium

Good Time Health

South Mill

The Woodlands at Phillips

Mushroom Farms

Georgio

Mrs Robinson’s Tea Shop

Trattoria la tavola

Marche

Susan Bradfield DBA Papa’s

Kettle Korn

Gosia’s Pierogies

Sherri’s Crab Cakes

Sang Tong Thai

Fusco’s Water Ice

Buona Foods Inc

Woodside Farm Creamery

La Verona Restaurant

Spiderbite Boutique

Dough Sweet

Portabellos of Kennett Square

Ristorante Attilio

Sweet Amelia’s

Green Eyed Lady

Maura Grace Boutique

“Big E””s LLC”

Maddy Made Pottery

Clean Slate Goods

Talula’s Table

Mushrooms Way

Lily Sushi and Grill

Gifting with Dee’s Teas

Chadds Ford Climate Control

Element on State

The Well Behaved Tulip

Philter

Grain Craft Bar & Kitchen

Nottingham Bonsai

The Mushroom Cap

Cafe Emis

Mushroom Lights

Chantilly Blue LLC

Cigar Life

Sou-Pasta (Pappardelle’s)

Trail Creek Outfitters

Kennett Square jewelers

Sew Much Cooler

Bob Deane Pottery

Carol’s Custom Birdhouses

Terraintextures

Nectar of the Vine

Kent County Candles

LC Farms

The Comfort Station

Tri-State Senior Insurance

Pet Bandanas USA

Makinit Desins By Vicki

D52

D53

D56, D58

D57, D59

D60

D63

D65

D67

E01

E02, E02A

E03

E04

E05

E06, E08

E07

E101

E105

E109, E111

E11

E113

E117, E117A

E12

E13

E15

E16

E19

E20

E21

E22

E23, E25

E24

E26

E29

E30

The Southern Beekeeper

Hands-on Glass Studio

TorchBearer Sauces

Beck’s Cajun Cruiser

Hope’s Caramels

Pet Portraits by Joe Brewer

Bobby-Que Sauce

Charmed by Myrna

The Bacon Jams

Xfinity

RAVEbandz

Swarmbustin’ Honey LLC

Lauren Delk Ceramics

WOW Fudge

SUNDYES.good.vibes

Rita’s of Kennett Square

May With Love Knits

RagTrader Vintage

F+V Design Studio

Revolution Bees Meadery

Citidel Credit Union

Losco Glass

Al Moretti Art

Nutty Novelties

Caitelle

Top Shelf Jerky, by Otis Farms,

Three Tuxedos Pottery Studio

Crystal Climbers

Herr Foods Inc.

Astro Vinyl Art

Burning branch studio

The Basement Woodshop

Landis Handmade

Red Barn LaserCrafts

Hen and Chic Vintage

Blazing Bella Balsamic & Olive Oil

Honorable Oak

Nica-Art

T.O’s Hot Spice

Scentsy

Shelby’s Squad

True Honey Teas

Kimberlys krafts

Iris Gardens

The Deep Forest

Global Home Improvement

Ryan Messner Glass Art

Aromacology Co.

Beach Memories® Glassworks

Tastefully Simple

Mixtape Paper Co.

I See Spain

E61

E63

E65

E71

E73

Treetops Animal Rescue

Center Court Productions, Inc.

Moore Meats LLC

Bath Bombs Baby

Oxford’s Sew and Sew

Earth To Ocean

JD’s House of Bacon

Mason Jar Designs

LoveLeigh Craft Co

Backyard Jams and Jellies

CrazyFaces FacePainting & Body Art

Sweetman Designs

Jersey Pickles

F26, F28, F30, F32, F34

Greg’s Art & Garden Iron

Guatemalan goodies

La Bamba Ice Cream and Snacks

Aether Artificers

Totally Tied and Dyed

Claranda Tay Candles Co

The Clothing Wearhouse

Lucky Bat Paper Co.

Helping Hands

Kinj Collective

The Purple Bumblebee

J.Potts Design

Nothing Bundt Cakes

ToniAnn Eisman Fine and Fiber Arts

McKenna & Padraig

Jerkyhut

Cracked Bell

Time To Be Candle Company

Lieu Antiques + Interiors

LeafFilter Gutter Protection

Window Nation

Best Contracting, LLC

Studio22 Pilates & Wellness

Eagle Power & Equipment

Moyer Indoor Outdoor

Cutco - Norat Cuts Deals LLC

KeyBank

ACRE Windows & Doors

leaf guard

Assured Life & Health Solutions

Appleby Systems Inc

AARP / Livetech LLC

Passanantes Home Food Service

Bartlett Tree Experts

Sit Means Sit Dog Training - Cecil

County Maryland and Delaware

BJJ Squared

Krapf School Bus

Create By Marycate

Serving Silver

Bang Cookies

Applebee’s Neighborhood Grill

+ Bar

Hangry Bear Creamery

M17

Gutter Helmet and Awning by

Lednor Home Solutions

Smoke Signals BBQ &Catering

Kennett Consolidated School

District

meet the mushrooms

Por·ta·bel·la (pawr-tuh-bel-uh):

a mature, very large crimini mushroom, Agaricus bisporus. Portabellas are mature agaricus mushrooms where the veil has opened and the gills are exposed.

Cri·mi·ni (kruh-mee-nee):

an edible, dark-brown mushroom with a rounded cap, Agaricus bisporus.

The crimini is an immature portabella, picked before the gills are exposed. It is known by many names including baby portabella, baby bella, Roman mushroom, Italian mushroom and brown mushroom.

Royal Trumpet (roi-uhl truhm-pit):

has a trumpet-shaped tan cap and thick, white stem. Also called King Oyster, Pleurotus eryngii.

The Royal Trumpet mushroom is the largest species of the oyster mushroom.

crisp, firm fleshed fungi with short stems, Hypsizygus tessulatus.

In nature, the beech mushroom is found high up in the yokes of trees. It is cultivated on jars filled with corn cobs.

Beech (beech):

mushrooms

Button (buht-n):

a usually small white mushroom in which the pileus has not yet expanded, Agaricus bisporus

Oyster (oi-ster):

an edible fungus having an oystershaped cap, Pleurotus ostreatus.

The yellow oyster is described as delicate like a daffodil and could be used as a centerpiece.

Maitake (my-tah-key):

rippling, tan shaped mushroom without caps, also called Hen of the Woods, Grifola frondosa. In Japanese, “maitake” translates to dancing mushroom. In other parts of the world this mushroom that grows at the base of trees in the wild is called Hen-of-the-Woods, Ram’s Head and Sheep’s Head.

Pom Pom (pom-pom):

white sphere fungi with soft spines and no stem, Hericium erinaceus

Shiitake (shee-ee-tah-key):

a large, meaty, black or dark brown mushroom, Other common names are Golden Oak, Black Forest and Oakwood, Lentinus edodes.

As both food and medicine, the shiitake has been revered in Asia for thousands of years. It grows in the Far East on fallen broadleaf trees, include the “shii” tree in Japan.

Remembering Frank one of the founders of the Mushroom

Frank Nicholas Felicetti, one of the founders of the Mushroom Festival, passed away on July 11, 2025 at Cokesbury Village in Hockessin, Del. after a brief hospitalization. He was 82.

He was the spouse of Constance (Leo) Felicetti, with whom he shared 59 years of marriage.

Born in Wilmington, Del., he was the son of the late Frank G. Felicetti and the late Frances (Dandrea) Felicetti. Frank grew up in Avondale and went to Georgetown University where he graduated with a law degree. While at Georgetown, he began dating his soon-to-be wife, Connie Felicetti, who was studying for a master’s degree in biology. The two of them were married and settled in Rockville, Md. when they finished school. Connie and Frank had two sons, Matthew and Stephen. Eventually, the family returned to southern Chester County, and it was in Kennett Square that Frank set up his law practice, becoming a successful lawyer.

Frank was generous with his time over the years and volunteered with a number of organizations. He was a past-president of the Southern Chester County Chamber of Commerce and, as a community leader, was instrumental in the creation of The Mushroom Festival in Kennett Square in 1986.

Numerous business leaders and mushroom growers played a part in the Mushroom Festival’s early days, and Felicetti was very instrumental as part of that group. He helped set up the organization.

In The American Mushroom Institute’s 1986 publication called “Mushroom News,” one of the Charlie’s Corner Columns written by Charles Harris highlighted the efforts to start a Mushroom Festival to celebrate the mushroom industry. The column specifically credited Felicetti and Carol Berzon and the other early supporters

for championing the festival as a way to support local businesses and highlight the importance of the mushroom industry.

“The new organization has captured the interest and concern of many people—many outside of the industry—to capitalize on the financial importance of mushrooms and to promote this area in every possible way,” the American Mushroom Institute wrote.

Frank Felicetti

Frank N. Felicetti, founders

Mushroom Festival

40 interesting facts about

mushrooms

By Steven Hoffman and Maggie Horgan

The Mushroom Festival is celebrating its 40th year in Kennett Square in 2025 so to commemorate the special occasion, here is a list of 40 interesting facts about mushrooms.

1 Mushrooms have been eaten for thousands of years and can grow almost anywhere.

2 Early Romans referred to mushrooms as the “food of the gods.”

3 J.B. Swayne is credited with starting mushroom growing in the United States. Swayne started to cultivate mushrooms in Kennett Square which is, of course, the Mushroom Capital of the World.

4 In ancient Egypt, only Pharaohs were allowed to eat mushrooms because it was believed that the mushrooms appeared magically overnight. It was speculated at that time that lightning may have created the mushrooms.

5 Mushroom growing in the United States began after the Civil War and the growing seasons were very short at first. That has changed now, thanks to improved technology.

6 Mushrooms love the dark. They thrive on it.

7 One portabella mushroom has more potassium than a banana.

8 Mushrooms are the fruiting bodies of certain fungi—the equivalent of the apple, not the tree. Fungi, including those which produce mushrooms, are not plants. They are related to molds, mildews, rusts, and yeasts, and are classified in the Fungi Kingdom.

9 There are over 38,000 varieties of mushrooms available, over 3,000 in North America alone, with varying colors, textures, and flavors. There are so many varieties of mushrooms, both edible and toxic, that mass consumption is pretty much limited to those commercially grown varieties which can be trusted to be edible.

10 A mycophile is someone whose hobby is to hunt edible wild mushrooms.

11 New species of mushrooms are still being discovered each year.

12 The first recorded effort to cultivate mushrooms occurred around 1700 in France.

13 Mushrooms are useful not only as food and medicine—there are new uses being discovered all the time. Some mushroom varieties are being used in bioremediation to absorb and digest substances like oil, pesticides and industrial waste in places where these substances threaten the environment.

14 Mushrooms rank the highest among vegetables for protein content.

15 Almost any mushroom except for the regular white mushroom is considered to be an exotic mushroom.

16 Mushrooms can grow very fast. As a consequence, the term “mushrooming” has become a popular word that can be attached to almost anything that grows quickly.

17 Mushrooms are a fungus and, unlike plants, they do not require sunlight to make energy for themselves.

18 Penicillin and streptomycin are examples of potent antibiotics derived from fungi.

19 Mushrooms are a superfood. They are the only food in the produce section of the local grocery store that produce Vitamin D.

20 Mushrooms contain disease-fighting properties, antioxidants, and a wide variety of important nutrients.

21 Portabella mushrooms, which are known for their meat-like texture and flavor, can reach a size of six inches in diameter.

22 Mushrooms contain more protein than most vegetables.

23 The American Mushroom Institute was founded right here in Chester County in the 1950s.

24 Mushrooms are comprised of 85 percent to 95 percent water.

25 Traditional Chinese medicine has utilized the medicinal properties of mushrooms for centuries.

26 Mushrooms are one of the most difficult commodities to grow. It is very labor-intensive to produce a consistent, high-quality crop.

27 Fresh mushrooms don’t freeze well. If it is necessary to freeze them, first saute them with butter or oil in a non-stick pan. Then cool slightly before freezing them in an airtight container.

28 In 1990, the Mushroom Promotion, Research and Consumer Information Act was passed by the U.S. Congress to strengthen the mushroom industry’s position in the marketplace, maintain and expand existing markets and uses for mushrooms, and develop new markets and uses for mushrooms. In 1993, the Mushroom Council was established to achieve the goals of this act.

29 Some of the oldest living mushroom colonies are fairy rings growing around the Stonehenge ruins in England.

30 Mushrooms are low in calories and contain no fat or sodium. Consequently, they are a very popular ingredient in salads.

31 In the Blue Mountains of Oregon is a colony of Armillaria solidipes that is believed to be the world’s largest known organism. The fungus is over 2,400 years old and covers an estimated 2,200 acres

32 Mushroom spores can survive in the vacuum and radiation of space.

mushrooms 40 interesting facts about

33 Mushrooms are available in fresh, dried, and in powder form.

34 Even the Bard, William Shakespeare, once waxed poetic about our favorite fungi, referring to “midnight mushrooms.”

35 Mushroom production has becoming increasingly hightech, with more and more computers being used to monitor production at each step.

36 The stem of a mushroom is a good source of flavor and nutrients so there is no need to remove it. When you do need to remove the stem, chop it and add to stuffings, casseroles, soups and sauces.

37 According to the United States Department of Agriculture, the average American eats about four pounds of mushrooms every year.

38 Unlike plants that produce food through photosynthesis, mushrooms absorb nutrients from organic matter.

39 Mushrooms can create their own airflow to better disperse their spores. They create their own “wind” by allowing their moisture to evaporate, which creates a little lift for the spores.

40 The Mushroom Festival, Kennett Square’s signature event and the largest annual event in the area, returns this year for its 40th anniversary. Spectators looking to celebrate mushrooms and the charm of Kennett Square should plan a long weekend in the Brandywine Valley, beginning with Thursday’s Mushroom Parade on September 4. Friday offers time to explore Longwood Gardens and the borough’s renowned shops and restaurants, followed by the biggest and best Mushroom Festival Kennett Square has ever seen on Saturday, September 6 and Sunday, September 7. The Mushroom Festival is always held the weekend after Labor Day, and the theme for this year’s event is “Harvesting 40 Years Together.” For more information, follow the Mushroom Festival on social media or visit the website at mushroomfestival.org.

DID YOU KNOW?

• Mushrooms have been around for so long that even the Bard himself, William Shakespeare, waxed poetic about our favorite fungi. In the lone mention that Shakespeare made of mushrooms (at least the only one that we could find), he referred to them as “midnight mushrooms.” That’s appropriate since mushrooms are, of course, grown in the dark.

• “Mushroom” is defined by the Random House Dictionary as “any of various fleshy fungi including the toadstools, puffballs, coral fungi, morels, etc.”

• Mushrooms are grown in the dark, but it’s not because they are adversely affected by light. Sunlight is not needed because mushrooms do not produce chlorophyll like regular green plants. Since it is not needed, the cost and inconveniences of providing light are removed.

• Only a small percentage of the total number of species are actually edible. And only about 100 different varieties are cultivated by growers. About twenty or so species are grown for commercial purposes. Just six species account for most of the mushrooms sold in the U.S.

• Several species of mushrooms glow in the dark. These bioluminescent mushrooms contain light-emitting compounds called luciferins, causing them to glow and attract insects.

• White mushrooms owe their popularity to chefs from France who made them an essential part of French cuisine several hundred years ago.

• Humans have used mushrooms for thousands of years. The 5,300-yearold mummy Otzi was found carrying two different types of mushrooms. Ancient Egyptian hieroglyphs from over 4,600 years ago referred to mushrooms as plants of immortality; they were so sacred that commoners were not allowed to touch them.

Mushroom Festival volunteers:

‘We’d be nowhere without them, because they are what makes the festival’

By Gabbie Burton Contributing Writer

While there are many pieces of the Kennett Square Mushroom Festival that make it the iconic event it has become, nothing and no one is more responsible for its success than the many volunteers who donate their time and energy year after year.

Ahead of this year’s 40th Mushroom Festival, Vince Basciani and David Iaconi, organizers of the mushroom growing exhibit, gave their perspective on the role of volunteers in the festival and exhibit.

Iaconi, a third-generation grower and the founder of Mushroom Supply and Services, was involved with the festival as a volunteer before taking over the growing exhibit about ten years ago with Basciani. Basciani, a fourth-generation mushroom grower in his family business MD Basciani and Sons, has been involved with the Mushroom Festival for about 25 years. Over those years they both saw the growth of the festival firsthand.

“When I first started it was just a few blocks long, and now it’s pretty much through the whole of downtown Kennett Square,” Basciani said. “Interest in the mushroom-growing process really started taking off just over the last five or ten years or so. We have lines at the tent.”

The growing exhibit that Basciani and Iaconi run takes visitors through stations that follow the step-by-step process of mushroom growing.

“We have a couple of growers at the beginning of the exhibit who explain how the compost is made and explain what goes into that process,” Basciani said. “We have spawn salesmen explaining what they do and then we have growers explaining the growing process and then at the very end, we have a demonstration on how they’re harvested.”

Each station of the exhibit requires volunteers who take shifts through the long hours of the two-day festival. According to Iaconi, the exhibit can require up to 60 volunteers for the weekend. The festival is completely volunteer run, with the growers exhibit completely run by those in the mushroom industry which limits the pool of volunteer candidates.

While the festival and the growers exhibit have to meet increased interest with more volunteers, that isn’t always so easy.

“We’d be nowhere without them, because they are what makes the festival,” said Gina Puoci, Mushroom Festival president. “Unfortunately, the volunteers in the community don’t come out until the last minute. It gets harder, because, like everything else, people just don’t have the time.”

Iaconi agreed with Puoci’s sentiment on the difficulty of finding volunteers, even for just one exhibit.

“It’s harder and harder to get volunteers,” Iaconi said. “I think it’s just due to the mushroom industry consolidating, and there not being as many farms as there once were. The people left in the industry are getting older and some of them have retired. Not a lot of new young people are coming in to the industry, so it makes it a little bit harder to fill the volunteer slots.

Volunteer assistance from Latino community

Despite this hardship, Iaconi credits the Latino community within the industry for stepping up to fill open volunteer slots.

“I would say the Latino community has helped me a lot to fill their slots that weren’t there ten years ago,” he said. “They were in business but they weren’t asked at the time to volunteer, so I asked a lot of them, and they come through for me.”

Even though growers, suppliers, packers and others in the industry are usually competing against one another, volunteering for the Mushroom Festival brings everyone together for a common cause. Iaconi credited the local mushroom industry for the camaraderie they display.

“Everybody knows each other, we’ve known each other

for 30 or 40 years,” he said. “We compete by day and get together during the evenings or special events. The camaraderie is a big deal with everybody.”

Beyond just camaraderie, Basciani ended with a reminder of the philanthropy involved in the festival as encouragement to inspire more people to get involved.

“One hundred percent of the money from the festival goes to different organizations in the community,” he said. “It’s a lot of work, but by the end of the weekend, it’s pretty satisfying to know that you’re really helping out in the community and spreading the word on mushrooms and what goes into it.”

To contact Contributing Writer Gabbie Burton, email gburton@chestercounty.com.

A FEW MUSHROOM RECIPES FOR YOU TO TRY!

Classic Blended Burger Recipe

A blend of sautéed baby bella, white, and portabella mushrooms combined with ground beef that’s juicy and delicious. Lower fat, less sodium, with added vitamins and rich umami flavor.

Ingredients Makes 4-6 Patties

8 oz mixed White and Baby Bella Mushrooms, Finely chopped

1 lb Ground Beef

½ tsp Salt

Directions

½ tsp Pepper

2 tbsp Olive Oil

4-6 Burger Buns Toppings of your choice

• Heat 1 tbsp olive oil in a large skillet over medium-high heat.

• Add mushrooms and sauté for 5-7 minutes or until golden brown.

• Remove mushrooms from heat and allow to cool for 5 minutes.

• In a medium mixing bowl combine mushrooms, ground beef, salt and pepper. Mix well and form into 4-6 patties.

• Add remaining olive oil to pan and cook patties on medium-

high heat until internal temperature reaches 160° F.

• Alternately burgers can be grilled to desired doneness.

• Put burgers on buns and add chosen toppings.

Mushroom and Beef Blended Tacos

This simple, fast recipe will quickly become a family favorite. Mushrooms add texture, moisture, and vitamins while reducing fat and sodium content. Try substituting ground turkey, chicken, or pork for the beef.

Ingredients Yield: 12 Tacos or 6 Servings

2 Tbsp Olive Oil

1 Lb Ground Beef

8 oz White Mushrooms

8 oz Crimini Mushrooms

2 Cups Diced Onions

Directions

1 Tbsp Minced Garlic

3 Tbsp Dark Chili Powder

2 Tsp Ground Cumin

2 Tbsp Lime Juice

Salt and Pepper to Taste

• Heat a saute pans over medium-high heat. Cook the ground beef, seasoned with salt and pepper, for 3-5 minutes until browned.

• Chop mushrooms to the size and texture of ground beef. Heat a second saute pan over medium-high heat and add olive oil. Saute chopped mushrooms for 3-5 minutes.

12 Corn Tortillas

6 oz Grated Cheese

1 Cup Shredded Lettuce

½ Cup Chopped Onions

1 Cup Salsa

2 Tbsp Chopped Cilantro

• Combine meat and mushrooms and set aside.

• In the pan used for the ground beef, saute onions until softened and golden brown. Add garlic and cook until fragrant.

• Add beef and mushroom mixture back into the pan, along with chili powder and cumin. Saute for 2-3 minutes, stir-

ring add adding lime juice, salt, and pepper to taste.

• To serve, place 2 tablespoons of shredded lettuce into each taco shell, topped with 2 tablespoons of beef and mushroom mix. Add chopped onions, salsa, and grated cheese. Garnish with cilantro.

Crimini Cream Pappardelle Recipe

A quick and delicious dish sure to please the family or delight dinner guests. The stems of the mushrooms are removed, but they still find a place in the recipe.

Ingredients Makes 4-6 Servings

1 lb Pappardelle Pasta

1 tbs Salt

2 tbs Unsalted Butter

8 oz Whole baby Bella Mushrooms, stems removed and minced, caps quartered

3 tbs Olive Oil

½ small Onion, minced

2 cloves Garlic, minced

1 cup Heavy Cream

Parmigiano Reggiano Cheese, grated

Directions

• Place a large pot of generously salted water on to boil. Cook pasta until al dente, drain, and set aside.

• In a large skillet heat oil and butter over medium heat. Add

onion, garlic, and minced mushroom stems. Cook for approximately 6-7 minutes until softened, stirring as necessary.

• Add mushroom caps, cream, salt and pepper. Cook for an additional 6-7 minutes.

• Add cheese and drained pasta. Stir to combine and allow 1 minute to warm pasta..

• Garnish with additional cheese as desired.

Continued on Page 60

Cream of Mushroom Soup recipe

An easy but elegant classic. Crimini and white mushrooms comprise the base, while garlic and shallots add depth of flavor to this umamirich soup.

Ingredients

3 tbs Unsalted Butter

4 oz Fresh Button Mushrooms, Chopped

4 oz Fresh Crimini Mushrooms, Chopped

1 Shallot, Finely Chopped

2 Cloves Garlic, Minced

Directions

• Melt 2 tbs butter in a large pot over medium-high heat. Add garlic and shallot and cook for 1 minute until tender. Add mushrooms and cook for 3 minutes until tender and browned. Transfer mixture to a bowl.

2 tbs All-Purpose Flour

3 Cups Chicken Stock

¼ tsp Sea Salt

¼ tsp Ground Black Pepper

Sliced Sauteed Mushrooms for Garnish

Chopped Parsley for Garnish

• Add remaining butter to the pot and melt. Whisk in flour to form a paste, reduce heat to medium, and slowly add stock while whisking until smooth.

• Increase heat to medium-high and

simmer for 3 minutes. Add mushroom mixture back to the pot and cook for 5 more minutes.

• Ladle soup into bowls, garnish with sauteed mushrooms and parsley and serve.

Stuffed Mushroom Dip recipe

A classic appetizer, cream cheese stuffed mushroom, reimagined as a rich and savory skillet dip. Serve up a healthier dip option for Game Day!

Ingredients

8 oz Buona Foods 100% Mushroom Gourmet Crumble

2 tbsp Avocado Oil

1 large Shallot, minced

¼ tsp dried Thyme (or 1 tsp fresh)

Directions

• Preheat oven to 350F

• Heat oil in a cast iron skillet over medium-low heat, cook shallots and thyme for 3 minutes or until soft and fragrant

• Add Gourmet Crumble to skillet and cook for 7 minutes or until soft

½ tsp Salt

Serves 8

8 oz softened Cream Cheese

½ cup Greek Yogurt, full fat

1 cup shredded Parmesan Cheese, divided

• Remove skillet from heat, salt mushrooms, and allow to cool slightly

• Mix cream cheese, Greek yogurt, and ½ cup parmesan with mushrooms, then top with remaining parmesan

• Place skillet in oven and bake for 15 minutes

• Sizes from 5x5 to 10x30 • Video Recording • Temperature Control • Lighted & Fenced

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• Turn oven to broil for 5 minutes, until parmesan cheese browns and begins to bubble

• Remove skillet from oven and serve hot with toasted baguette, crackers, and vegetables

Lion’s Mane Mushroom “Crab” Cakes

Try this twist on a classic Crab Cake recipe featuring Lion’s Mane mushrooms!

Ingredients

8 ounces Lion’s Mane mushroom

2 tablespoons mayo

1 teaspoon Dijon mustard

1 large egg

1 teaspoon Worcestershire sauce

1/4 cup diced sweet onions

1 tablespoon finely chopped fresh

Directions

• Shred the Lion’s Mane mushroom to resemble lump crab meat. Transfer them to a large skillet with 2 tablespoons of water and pinch of salt.

• Cook the mushrooms over medium heat, covered, stirring occasionally, for 5-10 minutes until all the water from the mushrooms has released. Set aside and allow the mushrooms to cool.

Yield 4 Patties

parsley plus more for garnish

1 1/2 teaspoons Old Bay seasoning

1/2 teaspoon smoked paprika

Salt and pepper to taste

1/3 cup panko breadcrumbs

2 tablespoons olive oil for pan frying Lemon wedges and tartar sauce for serving

• In a large bowl, add mayo, Dijon mustard, egg, Worcestershire sauce, onions, parsley, Old Bay seasoning, smoked paprika, salt, and pepper. Mix until combined. Set aside.

• Once the Lion’s Mane has cooled, strain/squeeze out any excess moisture from the mushrooms. This will help avoid any soggy crab cakes.

• Fold the mushrooms into the mixture

until well combined. Stir in the panko breadcrumbs then form the mixture into 4 patties that are 1/2inch thick. Set aside.

• In a large skillet, heat olive oil at medium heat. Pan fry the patties for 3 minutes on each side until golden brown. Serve with lemon wedges and tartar sauce. Garnish with chopped parsley. Enjoy!

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Encourage your to support legislation increases funding for

By Hannah Frank

“I grew up in Kennett Square, Pennsylvania” is my most impressive credential.

I work in agricultural research, at the intersection of fungi and plants, so being from the Mushroom Capital of the World--and the home of the nation’s best public garden-carries some weight. More importantly, growing up here taught me what strong community looks like and instilled in me a sense of obligation to my neighbors and society at large. I bring these values to my work, which is focused on helping farmers achieve better output with fewer inputs, and helping them stay resilient in the face of uncertain weather patterns. These days, I’m anxious for these farmers, and for everyone who depends on the food that they produce. This is because the systems we have in place to ensure a safe, reliable, and resilient food supply in this country are being destroyed.

I am three years into my doctorate program in Horticulture at Cornell University, studying beneficial soil fungi in vineyards. They are called arbuscular mycorrhizal fungi, or AMF, and they grow in the soil and into the roots of around 80% of plants on earth. No, they do not produce mushrooms like the ones we are known for in Kennett, but they are critical for plant growth. They deliver nutrients from the soil to the roots of the plant in exchange for the sugars the plant has produced through photosynthesis. This mutually beneficial relationship, or symbiosis, has evolved over millions of years and is an unseen but fundamental aspect of food (or in the case of my research, wine) production.

One of the goals of my work is to assess whether or not the commercial products sold to boost these fungi in the soil actually benefit the vines, and therefore if they are worthwhile investments for farmers to make. My research, like most other agricultural science, is funded by the USDA. I am trying to build my career around helping farmers rely on fewer inputs, which means I am more focused on management practices than profit-driven product development. There is no alternative to federal funds.

I know there are frustrations with how our government is run and I share many of those. I have worked as a laborer at the USDA two separate times, including during the longest government shutdown in U.S. history in 2019. But the cuts we are seeing to our scientific institutions today terrify me. Not only will research like mine be cut, but the impact this will have on our farmers and our food supply will be disastrous. The scientific community will lose years of work to improve agricultural efficiency, as well as a generation’s worth of scientists who will be needed to train the next, and farmers will lose resources they depend on.

Here’s just one example of many. In the Finger Lakes, grape growers are bracing for their introduction to the spotted lanternfly, something we southeastern Pennsylvanians are all too familiar with. While this invasive pest decimated vineyards in Berks County a decade ago, the overall impact on the wine industry in PA (and its inevitable spread to other states) has been far less catastrophic than it could have been. This is thanks to the impressive public awareness campaign as well as research into the lanternfly’s biology and how effective pesticides are in controlling populations. Much of

your U.S. Senators legislation that maintains or for scientific research

this work was funded by the USDA. We will not be able to help handle the next invasive pest with the drastic reductions in USDA research spending.

I am not asking you to pick a side; quite the opposite. I am asking you to actively support investments in people and projects that benefit us all. There should not be sides to this. For our part, the scientific community is realizing that we must be better at communicating how our research leads to real-world improvements. For me, I’m starting this work by writing to you. And for anyone who has questions about what I am saying, please reach out— franklyfungal@gmail. com. I by no means think I have all the answers, but I can speak on what I know and care about to the community I know and care about.

Join me in this effort. Call Senators Fetterman and McCormick and tell them to pass legislation that maintains or increases funding for scientific research. Tell them you demand support for medical innovation so that it continues to move forward. I was lucky to go to Mary D. Lang Elementary through Kennett High School and, until starting my Ph.D, had only attended public schools. Demand that the government funds public education and research institutions. Our investment in one another benefits us all and instills in us the sense of care for and obligation to our society that makes a town like Kennett a place to brag about.

Hannah Frank is a member of the Kennett High School class of 2013 and a recipient of the American Mushroom Institute scholarship. She is the youngest of the four Frank kids. This piece is part of a larger effort to improve com-

munication around federally funded research outside of academic institutions. More general feedback regarding the state of scientific funding is welcomed at http://tiny.cc/ sciencepledge.

Courtesy photo

Hannah Frank

PLATE TO PLANET: Mushrooms benefit all

By Angelina Stambouli Contributing Writer

Mushrooms can often be overlooked as a topping or small, side complement to your entree.

However, they are actually one of the most sustainablyproduced foods on their own, despite their size. Even considered a “superfood” in the produce section, mushrooms have the same potassium level as a medium-sized banana, according to the American Mushroom Institute (AMI).

As a superfood, mushrooms host vitamins ranging from B to fiber, riboflavin, selenium and more. Each of these proteins contribute to our body’s cell growth, our organs and boosts our immune system to protect against diseases like heart disease. Mushrooms fit within any diet plan to supplement your palette, ranging from low fat, low sodium, Keto, Paleo and more according to AMI.

Mushrooms are sometimes referred to as “nature’s problem solvers,” and they are as sustainable as they are healthy. The growing process uses just 1.0 kilowatt hour of

electricity, the equivalent to the amount of energy required to program a coffeemaker for one hour each day. Growing mushrooms is a three-part combination and can positively impact the environment, blending recycling, science and effectiveness, according to AMI.

Mushroom farms have the smallest environmental footprint compared to any other farm, according to the Mushroom Council.

Millions of pounds of mushrooms are sustainably planted on a few acres of land alone, produced in soil composed of composted materials. In production, one pound of mushrooms alone requires just 1.8 gallons of water — SureHarvest reports that the amount of water used to grow mushrooms is just a fraction of how much is required to produce other foods.

Following production, “Mushroom compost contains valuable nutrients and beneficial physical properties that can enhance plant growth,” according to Growcycle. Consider incorporating mushrooms — whether white button, portabella, maitake or more — as a healthy, supplemental ingredient to your breakfast, lunch or dinner!

Forty years of memories

Words and photographs by

Chris Barber

Anyone equipped with a camera or a cell phone has plenty of captured images from the Mushroom Festival on their devices.

The popular annual event in Kennett Square has created a lot of memories to cherish.

From the very first years of the Mushroom Festival, when supporters of the area’s most recognized product

Mushroom

put together a small event, there was color, excitement and industry support to witness and capture with a camera.

A small parade along State Street featured enthusiastic and brightly clad young people.

An art show invited guests to stop by the American Legion building to witness the work of local talent.

And a queen of the event presided over the celebration.

Continued on Page 70

memories at the Mushroom Festival

Forty years of memories

Mushroom

Continued from Page 68

Over the next four decades, the popularity of the event grew. The products for purchase expanded and the visitation exploded to the thousands arriving for the two-day event.

Now, after those 40 years, it is impossible to pinpoint one thing exactly that brings the visitors to the town in early September each year. The visitors return home, however, with lots of memories and a camera full of pictures.

High on the list are the food choices, the growing demonstrations, the crafts, and the mushroom crop-related contests.

The demonstrations are often the first attraction for visitors.

Continued on Page 73

memories at the Mushroom Festival

Forty years of memories

Mushroom

Mushroom Festival memories at the

Almost from the beginning, representatives of local mushroom companies brought in samples of their growing beds and explained their process of bringing their crops to fruition. As the years went by, visitors preserved theses sights of the beds, the growers and the ever-expanding varieties.

Throughout the day, but often at midday, hungry guests formed long lines to sample the tastes of fried mushrooms, mushroom soup and the offerings of local restaurants. Often, before they took a bite, they took a picture.

Blocks of State Street and its neighboring streets have, throughout the years, been lined with venders of products as varied as gourmet dog food, jewelry, statues, cooking herbs and children’s clothes.

And off to the side avenues are children’s games, a car show, musical entertainment and festival memorabilia.

Old timers will remember Jungle John and his snakes as well as a onetime visit by a Ferris Wheel.

Continued on Page 75

Forty years of memories Mushroom

memories at the

Mushroom Festival

Continued from Page 73

In recent years, the number of excitement-raising events has increased.

Early on, representatives of local companies cheered on their harvesters in the picking contest.

Most recently, the crowds have been wildly excited by the cooking contests and eating contests.

Even as the weather occasionally makes a wet visit, it appears the crowds hardly disperse and choose to wait out the storms.

There is no apparent end in sight for this popular Chester County event, which now sits among the top 10

most popular food festivals of this kind nationally.

This non-profit event that keeps growing in popularity takes place during the second week of September. We offer a photo essay of the Mushroom Festival and its 40 years of memories.

The Brandywine Valley offers a wide variety of attractions and activities

As one of the top food festivals in the country, the Mushroom Festival makes for a fun-filled weekend each September and is certainly a good reason to visit historic Kennett Square. But a proper visit to enjoy all that the Brandywine Valley has to offer will take much more than a weekend.

Tourism is very important to Chester County and the entire Brandywine Valley, and there are plenty of fun activities to enjoy throughout the year.

The area is rich in history-- Revolutionary War buffs can enjoy a tour of the Brandywine Battlefield and the surrounding areas where U.S. history played out on Chester County ground. Outdoor beauty can be enjoyed at a number of parks and exquisite gardens, or on one of several top-rated golf courses. For those more interested in indoor activities, museums abound -- natural history, art and even helicopters are featured. Wineries are abundant, and offer tours, tastings and live entertainment throughout the year. For live theater, there are several community and professional theaters in the Chester County vicinity.

Why not extend your stay after the Mushroom Festival, or plan another trip to enjoy more of what we have to offer?

Here’s a quick look at some of the more popular attractions in Chester County.

American Helicopter Museum and Education Center

1220 American Blvd., West Chester 610-436-9600, www.helicoptermuseum.org.

The American Helicopter Museum and Education Center is the nation’s premier aviation museum devoted exclusively to helicopters. They collect, restore and display historic aircraft and chronicle the origin and development of rotary wing aircraft. Fun for the whole family. Open to the public. Admission charged.

Brandywine Museum of Art

Route 1 in Chadds Ford 610-388-2700, www.brandywine.org.

Internationally known for works by three generations of the Wyeth family and its collection of American illustration, still life and landscape painting. Open daily. Admission charged.

Brandywine Battlefield Park

Route 1 Chadds Ford 610-459-3342, www.ushistory.org/brandywine.

The Battle of Brandywine on Sept. 11, 1777 was the largest single-day land battle of the American Revolution. Tours include two historic houses: the Ring House, used by George Washington as his headquarters, and the Gilpin House.

The Brandywine Polo Club

232 Polo Road in Toughkenamon, 610-268-8692, brandywinepolo.com.

The Brandywine Polo Club is the largest USPA club in the Eastern Circuit, and is committed to making polo accessible to everyone. The summer polo season is four full months with nine competitive tournaments. Follow on social media or visit the website for information about upcoming events.

Chaddsford Winery

632 Baltimore Pike, Chadds Ford 610-388-6221, www.chaddsford.com

Tour the winery and enjoy special events. Visit website for information about upcoming events, locations of tasting rooms, and more.

Chadds Ford Historical Society

Creek Road, one-quarter of a mile north of Route 1, Chadds Ford, 610-388-7376, www.chaddsfordhistory.org

Two early 18th-century house museums -- the John Chads House and the Barns-Brinton House -- are open for tours by costumed guides. The historic barn nearby hosts exhibitions about local history throughout the year. Admission charged.

Chester County History Center

225 N. High St., West Chester, 610-692-4800, www.chestercohistorical.org

Learn the stories of regional heritage through permanent and changing exhibits. Admission charged.

Colonial Theatre

227 Bridge St. Phoenixville, 610-917-1228, www.thecolonialtheatre.com

The historic, single-screen movie house, known for its appearance in “The Blob” with Steve McQueen, shows art and independent films, as well as classic films and children’s films. There is also a schedule of live programs and concerts.

Delaware Art Museum

2301 Kentmere Parkway, Wilmington, Del. 302-571-9590, www.delart.org

The museum’s collection focuses on American art and illustration, with permanent and changing exhibits. There’s an outdoor sculpture park, kids’ corner and café. Admission charged.

Delaware History Museum

505 Market St., Wilmington, Del., 302-656-0637, www.dehistory.org

Changing exhibits about Delaware history, as well as a permanent interactive exhibit that features 400 years of Delaware history. Admission charged. Call for hours of operation.

Delaware Museum of Nature and Science

4840 Kennett Pike, Wilmington, Del., 302-658-9111, www.delmns.org

Explore an African watering hole, marvel at a life-sized giant squid and dinosaurs, take the kids to a hands-on exploration area, and see a world-class collection of shells from around the world. Admission charged.

Delaware Park

777 Delaware Park Blvd., Wilmington, Del. 800-41-SLOTS, www.delpark.com

Racing, slots and golf are offered, with live thoroughbred racing from April through November. Open 24 hours a day, except for Sundays.

Hagley Museum and Library

Route 141,Wilmington, Del. 302-658-2400, www.hagley.org

Tour the historic buildings of the original du Pont powder mills, estate and gardens. The library collects, preserves and interprets the history of American enterprise. Admission charged.

Herr’s Snack Factory Tour

20 Herr Dr., Nottingham 800-63-SNACK, www.herrs.com

Take a free guided tour of this leading snack food manufacturer. Warm potato chip samples provided. Gift shop and café at the Visitor Center.

Brandywine Symphony of Chester County

206 State St., Kennett Square, 610-444-6363, https://bvsymphony.org

The professional community symphony offers concerts throughout the year. Visit online for an upcoming schedule of events.

Longwood Gardens

Route 1, Kennett Square, 610-388-2227, www.longwoodgardens.org

Longwood offers 1,050 acres of woodlands, meadows, indoor and outdoor gardens, 11,000 types of plants, fountains, performing arts events, family activities, special exhibits and and classes. Admission charged.

The Mushroom Cap

114 W. State St., Kennett Square, 610-444-8484, www.themushroomcap.com

Fresh mushrooms from the family farm are shipped daily. Gifts and collectibles for sale. Open seven days a week.

VISITORS GUIDE

Area Attractions

Continued from Page 77

The Mushroom Festival

Kennett Square’s most popular event 610-925-3373, www.mushroomfestival.org

returns for the 40th annual festival on Sept. 6 and 7. There will be plenty of attractions, food, fun, and activities for people of all ages to enjoy during the biggest and best festival ever.

Nottingham County Park

150 Park Rd., Nottingham 610-932-2589

The park covers more than one square mile and has one of the largest serpentine barrens on the East Coast. Located near the Pennsylvania/Maryland line, the park has pavilions and hiking trails.

Downtown Oxford

Oxford’s downtown is charming and rich with history. The commercial district includes dining, an art gallery, and numerous unique shops. More information about the downtown attractions can be found at www.oxfordmainstreet.org.

Paradocx Vineyard

In Landenberg, 610-255-5684, www.paradocx.com

tour the winery and enjoy special events throughout the year.

Pennsbury-Chadds Ford Antique Mall

Home to dealers who specialize in glass, silverware, furniture, rare books, vintage toys and more. Call 610-388-1620 for more information.

Penns Woods Winery

124 Beaver Valley Rd., Chadds Ford, 610-459-0808

Tour the winery and enjoy special events.

QVC Studio Tour

1200 Wilson Dr., West Chester, 800-600-9900, www.qvctours.com

A guided walking tour offers an informative look inside the world’s leading electronic retailer. Watch live broadcasts in action.

Stroud Water Research Center

970 Spencer Rd., Avondale, 610-268-2153, www.stroudcenter.org

A global leader in freshwater research and public education of watershed restoration. Located along the banks of the White Clay Creek.

Va La Vineyards

8822 Gap Newport Pike, Route 41, Avondale, 610-268-2702, www.valavineyards.com

The winery specializes in small batches of very unusual blends made from rare Italian and French varieties, and delicious local artisan foods.

Winterthur Museum and Country Estate

5105 Kennett Pike (Route 52) Winterthur, Del., 302-888-4600, www.winterthur.org

Henry Francis du Pont’s 175-room mansion is furnished with elegant antiques, surrounded by 1,000 acres of grounds and gardens. Mansion and garden tram tours are offered, along with special exhibitions, and The Enchanted Woods for families. Admission charged.

Wyncote Golf Club

50 Wyncote Dr., Oxford, 610-932-8900, www.wyncote.com

An award-winning golf course modeled after the great courses in Scotland.

Three scenic routes for Bike the

The seventh edition of the Brandywine Conservancy’s popular Bike the Brandywine event is set to return on Saturday, Sept. 20. Cyclists can choose between three scenic route options that travel along some of the most picturesque roads in the Brandywine Creek Greenway and the surrounding Chester County countryside. Proceeds from the ride benefit the clean water and open space programs of the Brandywine Conservancy.

As in previous years, this year’s ride offers distances of 25-, 45- and 62-mile (metric century) routes—each with unique and thrilling experiences for both recreational and more seasoned cyclists. Those on the

metric century route will journey along the West Branch of the Brandywine Creek, traveling 62 miles through bucolic countryside and historic sites. After departing from Chadds Ford, riders will travel near the Conservancy’s Laurels Preserve, through the scenic King Ranch area in Unionville and the open agricultural lands just west of the famous Whip Tavern, before winding their way through Modena and the historic village of Marshallton. For a similar ride—with less mileage—the 45-mile route closely follows the metric century journey. Those looking for a more recreational option can join the 25-mile ride along the Brandywine

Courtesy photos

The seventh edition of the Brandywine Conservancy’s popular Bike the Brandywine event is set to return on Saturday, Sept. 20.

routes to choose from Brandywine VISITORS

Creek Greenway. This loop is a shorter version of the other rides, following the West Branch of the Brandywine through open farmland, scenic river valleys and equestrian landscapes.

Each loop will start and end at the Chadds Ford Historical Society, which is located at 1736 N. Creek Road in Chadds Ford. Well provisioned rest stops will be available every 10-20 miles, depending on the route, with Support and Gear (SAG) assistance provided by Trek Bicycle Delaware throughout the day. The event concludes with a free lunch at the Chadds Ford Historical Society for all participants, along with a complimentary

beer from 2SP Brewing Company for riders over the age of 21. The event will take place rain or shine on Sept. 20 from 6:30 a.m. to 4:30 p.m. To learn more and register, visit www.BikeTheBrandywine.org.

This year’s Bike the Brandywine is made possible thanks to presenting sponsor, Willowdale Town Center, and supporting sponsors The Whip Tavern, Team Toyota of Glen Mills, Holly Gross Group of Berkshire Hathaway Home Services, The Ski Bum, Anemoni Jewelers, Quip Laboratories, Inc, Trek Bicycle Delaware, 2SP Brewing Company, and Chadds Ford Historical Society.

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Bike the Brandywine

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About the Brandywine Creek Greenway

The Brandywine Creek Greenway is a regional planning initiative of the Brandywine Conservancy—involving 29 municipal partners in Pennsylvania (Chester and Delaware counties) and Delaware (New Castle County and the City of Wilmington)— to create a 40-mile-long conservation and recreation corridor along both branches of the Brandywine. The Greenway stretches from the Christina River in the City of Wilmington, Delaware, to the Pennsyl-

vania Highlands in Honey Brook Township. The Brandywine Creek Greenway and its network of parks and trails form the western limit of the Circuit Trails, a regional trail network of the greater Philadelphia region. The vision of the Brandywine Creek Greenway is to build healthier, more sustainable communities, by emphasizing the natural and cultural resources of the area; preserving and protecting the Brandywine River; and creating connections among open space, parks, river access points and area attractions. To learn more, visit www. brandywinegreenway.org.

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Cyclists can choose between three scenic route options that travel along some of the most picturesque roads in the Brandywine Creek Greenway and the surrounding Chester County countryside.

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EVENT & SPECIALTY PUBLISHING

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• Mushroom Cap Half Marathon Guide www.chestercounty.com

Bike the Brandywine

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About the Brandywine Conservancy

The Brandywine Conservancy protects water, conserves land, and engages communities. The Conservancy uses a multi-faceted approach to conservation. Staff work with private landowners who wish to see their lands protected forever and provide innovative community planning services to municipalities and other governmental agencies. The Conservancy currently holds more than 510 conservation and agricultural easements and has facilitated the permanent preservation of over 70,200 acres of land. The Conservancy is a program of the Brandywine Conservancy & Museum of Art.

About the Brandywine Conservancy & Museum of Art

The Brandywine Conservancy & Museum of Art preserves and promotes the natural and cultural connections between the area’s beautiful landscape, historic sites, and important artists. The Conservancy protects the lands and waters throughout the Brandywine Valley and other priority conservation areas, developing sustainable approaches to emerging needs and assuring preservation of majestic open spaces and protection of natural resources for generations to come. The Museum of Art presents and collects historic and contemporary works of American art, engaging and exciting visitors of all ages through an array of exhibitions and programs. The Brandywine unites the inspiring experiences of art and nature, enhancing the quality of life in its community and among its diverse audiences.

Courtesy photo