A Gathering Basket: Issue 5

FROM THE I-COLLECTIVE A MULTI-MEDIA COOK BOOK

ISSUE 5

A GATHERING BASKET

Mushroom Madness Beneath our feet there is an unseen web known as mycelium. As a relative it is more closely related to us than plants, as we share 30% of the same DNA but, it is the internet of the plant world and when we think of symbiosis this relationship is one of the foundations of life itself so it cannot be understated. This magical web bonds with tree roots and feeds them, it carries messages to water stressed bushes nearby and channels moisture to them, it decomposes wood and other debris creating the nutrients to feed everything from the forest to your yard, it is being harnessed to create eco-friendly construction bricks, tested as a means to eat plastic, oil, and radioactive materials, and if you are not familiar with any of this then you are definitely familiar with its fruit; the mushroom.

When you think of mushrooms what comes to mind? A sense of wonder, fear, or excitement are commonplace reactions we’ve heard often and that have answers in our cosmologies. Imagine that there are currently ten thousand mushrooms that have been observed, with only a fraction of their properties known, and you begin to see how vast this question really is and that the abundance of answers is something we can just scratch the surface of. To quote the most recognized Indigenous figure, and cautionary tale, in the realm of mushrooms, Maria Sabina, “There is a world beyond ours, a world that is far away, nearby, and invisible.” And while we won’t be delving into the tribal cosmologies of the global south in this issue we hope you find the time to research on your own.

Tribal relationships to mushrooms are as varied as the mushrooms themselves. If you look at the cover picture you’ll see a rendition of the Birch Polypore (Phellinus igniarius) and its path to becoming Yupik/Iqmik, an ash made from the burned fungus that is traditionally mixed with Cottonwood or Poplar bark to create a medicine that is carried around the neck in ornate containers made of bone, tusk, or wood and is used by placing the mixture inside of the lip. This practice runs from tribes in Alaska all the way to Nova Scotia and is still very much in practice today. Now if you juxtapose this with traditional Nuchu (Ute) understanding of the mushroom, or nüsakükaan (noow-sawk-woo-kon), as a “ghost house” and very much a taboo to use we can start to see the massive differences.

Looking to the tribal communities on the West Coast we find mushrooms used for food, medicine, and utilitarian purposes. One of the interesting things here is the use of fire, what is commonly called a “cultural burn”, to propagate the mushroom ecosystem and

Birch Polypore (Phellinus igniarius)

the forest at large. In this process, one that was once utilized by Indigenous communities throughout the americas and is having a resurgence today, fire is used to maintain balance.

Interestingly these fires also push the growth of certain mushrooms, the most famous of which is the “Burn Morel”, a highly prized edible.

While observing the historical uses of mushrooms is a valuable tool we are currently seeing a melding of traditional uses with modern sciences as a means of healing the land. The field of Mycoremediation, where fungi is used to decontaminate biological, chemical, and industrial waste. Studies have shown that there are nearly eight miles of mycelium in 1 cubic inch of healthy soil so you can easily see the potential for trapping contaminates within that space.

An example of this work being used in Indigenous communities is that of Tewa Women United in the Northern Pueblos of so called New Mexico, an area under current and constant attack through chemical and nuclear waste by the nearby Los Alamos National Laboratory since 1943.(click hyperlink above) If you are unfamiliar with the high deserts of the Four Corners region there are average annual precipitation rates between 9”-18” in the region but, with entering the 22nd consecutive year of drought the monsoons rarely come, so imagine healing habitat destruction by improper livestock management on top of that. Randolph Scott (Southern

Ute/Diné) of Sagebrush to Table Farm has begun healing the soil through a process of sheep wool mulching a small 16’x16’ space previously used as a pig pen and in just one growing season both mushrooms and wild amaranth have taken over the work of reclamation.

They shared with us that there were once a thousand sheep on this land so to see that it has accepted their commitment to helping it heal is a true blessing.

Looking towards the future many Indigenous people have seen the potential of relationship building within the mycosphere but with the field of mycology being a predominantly white space, one with both a current and historical place within colonial violence, many we’ve spoken to have either opted out or sought, oftentimes missing, community guidance. With that in mind earlier this fall the inaugural IBPoC mushroom foray was hosted by 4th World Farm, in the southern San Juan Mountains of Colorado, opening the door to the world of mushrooms and focussing on mycelial networks and symbiosis, mushroom structure, edibility, medicinal properties, preparation and storage, along with cultural teachings. With plans already in the works for next year’s foray we’re excited to see growth in this movement.

Oyster Mushroom “Posole”

By Nephi Craig, BHT, ACRPS

*Note: a grill or grill pan is needed for this recipe.

If you don’t have a grill, you can use a broiler.

Ingredients:

½ Lb. Fresh Oyster Mushrooms (or more if desired) 4 cups cooked white hominy (approx. 2 cups dry) 4 cloves garlic, minced 1 yellow onion, small diced 2 tablespoons Mexican oregano 6 Anaheim chilies, roasted, peeled, diced, seeded optional 1 tablespoon cumin ¼ cup chopped cilantro 4 quarts of water (or vegetable stock) A pinch of red chili flakes Salt to taste

Garnishes, optional Sliced green onions, garnish 1 lime, cut in wedges, garnish Red chili flakes, garnish Dry Mexican oregano, garnish Fresh cilantro leaves, garnish

Process:

Feeds 6-8 people

Click text for recipe video!

Photo by: Ari Craig

Heat a grill (or grill pan) on high. While grill is heating up, split the Oyster mushroom heads in half to create flat surface area. Drizzle with olive oil, season with salt and place on a very hot grill cut-side down. A hot grill is necessary because you want the char and smoke to flavor the oyster mushrooms. Once charred and smoked on all sides, take off grill and when cool enough to handle, dice into ½ inch pieces, set aside.

In a heavy bottom soup pot sauté the garlic until slightly brown, add onions and mushrooms. Sauté and add cumin, oregano, chopped cilantro, a pinch of chili flakes, and the water or broth. Add hominy and bring to a boil. You can add transfer this mix to a crock pot and let it cook on low heat all day, or you can put it on high for approximately 3-4 hours. If you cook on the stove top, it will require constant stirring.

Prep garnishes and adjust seasonings as desired. Add more stock or water if needed.

To serve, ladle posole into big soup bowls, top with fresh cilantro, green onions, a pinch of dry oregano and a lime wedge. Add as much hot chili as needed. Feel free to adjust this recipe in any way you like or use your favorite mushrooms or a mix of mushrooms. Enjoy.

The beauty of learning about Turkey Ta

and gathering your own medicine, is that for beginners this variety comes with minima was fortunate enough to have grown up in the woods, and I try to share that gift I was with anyone who wants. Throughout Wabanakik we have an interminable 8h8nkaw (tra of gathering the gifts of agu8dawas (bracket fungus) Tabaldak (The Owner) provides. A the different bracket and shelf fungi I was tasked with collecting as a child (for various u tinder, to tea, to bug repellant for smoking hides), one of the most easily recognizable widespread is the Turkey Tail. It has no poisonous look alikes, is quite easy to recogniz found in most climate zones year round if you know where to look.

Turkey Tails are a great “starter” mushroom to forage, especially for children. Trametes is an excellent woodland recycler, and is an integral part of the life cycle of our forests. dead and decomposing wood in shady moist areas, so that’s always a great place to st It provides for us in many ways unseen beyond the long history of healing properties it and therefore we must always remember to only gather in thirds. Leave a third for your take a third for the present, and leave a third for your children as a promise that they w in the future for them.

Collection should not be something to be feared, as I mentioned earlier, there are no p look-alikes, and It’s easy to distinguish the polypore from its kin. The tops of Turkey tail prime, have a beautiful velvety texture to their characteristic appearance given by its n They will have distinct color bands across it and can be up to about 4 inches across. If y one that is whitish and gray, you do not have a true Turkey Tail. The underside however The underside of a Turkey Tail is uniformly covered in tiny pores. If you see large pores a true turkey tail; you are looking for pores you almost need to squint to count. If you fi alike that has gills or a toothy like appearance on the underside leave those. They will n you but they are not the Turkey Tails you are looking for.

Once you have identified them: distinct color bands, smooth velvety tops (not hairy on tiny pores, you are ready to make use of them. These are wonderful for drying to put u use. They are edible per say, but the bioactive compounds contained within are easily though simple steeping in water & require no fancy equipment or alcohol to extract. Th is great for gut health, your immune system, and is now widely used by western medic element of many cancer treatments.

- Amyrose Foll | Abenaki/Penobscot

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THIS PUBLICATION IS MADE POSSIBLE BY THE FOLLOWING SUPPORTERS AND SPONSORS:

Gratitudes: Nephi Craig Amyrose Foll Ari Craig Nipenet

Randolph Scott Stephanie Dressen Solaris Collymore Keana Kaleikini

A GATHERING BASKET STAFF M. Karlos Baca, Britt Reed, Trennie Collins, Quentin Glabus, Kristina Stanley,

Written Content Curator Image Curator Creative Director Video Curator Program Manager

Darrell Yazzie Jr. Kern Collymore