Oyster Mushroom Quotes

brown-capped porcini, yellow chanterelles, and oysters, every hillside ablaze with multicolored mushrooms, tasty and not nourishing in the slightest.

White, cremini, portobello, oyster, maitake, and reishi mushrooms have all been shown to have anticancer effects

FOODS RICH IN ZINC Oysters, farmed, eastern, cooked, 3 medium—13 mg Alaska king crab, cooked, 1 leg—10.2 mg Beef, top sirloin, 4 oz—5.6 mg Raw, unhulled sesame seeds, 2 oz—4.4 mg Raw or roasted pumpkin seeds, 2 oz—4.2 mg Adzuki beans, cooked, 1 cup—4.1 mg Raw pine nuts, 2 oz—3.6 mg Raw cashews, 2 oz—3.2 mg Sunflower seeds, raw, 2 oz—2.8 mg Wild rice, cooked, 1 cup—2.2 mg Edamame, cooked, shelled, 1 cup—2.1 mg Black beans, kidney beans, cooked, 1 cup—1.9 mg Shiitake mushrooms, cooked, 1 cup—1.9 mg Fava beans, cooked, 1 cup—1.7 mg Broccoli, cooked, 2 cups—1.6 mg Tahini, raw, 2 tbsp—1.4 mg Kale, cooked, 2 cups—1.2 mg

In the shady part of the grotto bulged caps of the sewant mushroom, gray as stones in a field. Not far from them grew reachcluster, an antidote to every known toxin and venom. The modest yellow-gray brushes peering from chests deeply sunken into the ground revealed scarix, a root with powerful and universal medicinal qualities. The center of the cave was taken up by aqueous plants. Geralt saw vats full of hornwort and turtle duckweed, and tanks covered in a compact skin of liverwort, fodder for the parasitic giant oyster. Glass reservoirs full of gnarled rhizomes of the hallucinogenic bitip, slender, dark-green cryptocorines and clusters of nematodes. Muddy, silted troughs were breeding grounds for innumerable phycomycetes, algae, molds and swamp lichen.

All things of this nature, apparently unrelated - torrential storm, the burst of salty liquid from a plump and ice-cold raw oyster, the soft skins of wild mushrooms, the quick and violent death of a chicken, the tight and unopened bud of a flower blossom, a pack of wild scruffy dogs a-trot in a field, the thrum of fishing line against the attack of a bream, and peeling away from the delicate frame of its bones from the sweet white meat of its body, a smooth and hard oval nutshell rolled in a palm, the somehow palpable feel of fading light - were in some way sexual for Jane. Not that this was how she would or could have expressed it, especially at that age. She felt it inside herself, though, as deeply and truly as a lover. She fell into the grove's rough, tall grass and into darkness, some charged current running through her in pleasant palpitations of ecstasy.

The menu is spectacular. Passed hors d'oeuvres include caramelized shallot tartlets topped with Gorgonzola, cubes of crispy pork belly skewered with fresh fig, espresso cups of chilled corn soup topped with spicy popcorn, mini arepas filled with rare skirt steak and chimichurri and pickle onions, and prawn dumplings with a mango serrano salsa. There is a raw bar set up with three kinds of oysters, and a raclette station where we have a whole wheel of the nutty cheese being melted to order, with baby potatoes, chunks of garlic sausage, spears of fresh fennel, lightly pickled Brussels sprouts, and hunks of sourdough bread to pour it over. When we head up for dinner, we will start with a classic Dover sole amandine with a featherlight spinach flan, followed by a choice of seared veal chops or duck breast, both served with creamy polenta, roasted mushrooms, and lacinato kale. Next is a light salad of butter lettuce with a sharp lemon Dijon vinaigrette, then a cheese course with each table receiving a platter of five cheeses with dried fruits and nuts and three kinds of bread, followed by the panna cottas. Then the cake, and coffee and sweets. And at midnight, chorizo tamales served with scrambled eggs, waffle sticks with chicken fingers and spicy maple butter, candied bacon strips, sausage biscuit sandwiches, and vanilla Greek yogurt parfaits with granola and berries on the "breakfast" buffet, plus cheeseburger sliders, mini Chicago hot dogs, little Chinese take-out containers of pork fried rice and spicy sesame noodles, a macaroni-and-cheese bar, and little stuffed pizzas on the "snack food" buffet. There will also be tiny four-ounce milk bottles filled with either vanilla malted milk shakes, root beer floats made with hard root beer, Bloody Marys, or mimosas.

We wandered the entire length of the street market, stopping to buy the provisions I needed for the lunch dish I wanted to prepare to initiate l'Inglese into the real art of Sicilian cuisine. I took l'Inglese around the best stalls, teaching him how to choose produce, livestock, game, fish, and meat of the highest quality for his dishes. Together we circled among the vegetable sellers, who were praising their heaps of artichokes, zucchini still bearing their yellow flowers, spikes of asparagus, purple-tinged cauliflowers, oyster mushrooms, and vine tomatoes with their customary cries: "Carciofi fresci." "Funghi belli." "Tutto economico." I squeezed and pinched, sniffed, and weighed things in my hands, and having agreed on the goods I would then barter on the price. The stallholders were used to me, but they had never known me to be accompanied by a man. Wild strawberries, cherries, oranges and lemons, quinces and melons were all subject to my scrutiny. The olive sellers, standing behind their huge basins containing all varieties of olives in brine, oil, or vinegar, called out to me: "Hey, Rosa, who's your friend?" We made our way to the meat vendors, where rabbits fresh from the fields, huge sides of beef, whole pigs and sheep were hung up on hooks, and offal and tripe were spread out on marble slabs. I selected some chicken livers, which were wrapped in paper and handed to l'Inglese to carry. I had never had a man to carry my shopping before; it made me feel special. We passed the stalls where whole tuna fish, sardines and oysters, whitebait and octopus were spread out, reflecting the abundant sea surrounding our island. Fish was not on the menu today, but nevertheless I wanted to show l'Inglese where to find the finest tuna, the freshest shrimps, and the most succulent swordfish in the whole market.

Laid out before him were dishes detailed in gold inscription: Tourte de Faisan aux Truffes, Blanquette de Veau, Barbue aux Huîtres, Tripes à la mode de Caen. Simon explained the preparation of each dish so lovingly that it would have suited Zod to not eat at all and simply listen to this man as he translated the truffled pheasant in pastry, the creamy veal stew with pearl onions and mushrooms, the poached brill with oysters in brown butter, the baked tripe with calvados, and the wine they must order to accompany it,

She is never going to let me live down that stupid Thanksgiving," Kai says. I can't help but take the bait. "You made prime rib!" "It was delicious," Kai says, shrugging. "IT WAS BEEF! You can't have beef on Thanksgiving, except for appetizers like meatballs or something. You have TURKEY on Thanksgiving." Last Thanksgiving I spent with Phil and Kai, since I was orphaned and separated and Gilly couldn't make it from London. Everything was delicious, but it was like a dinner party and not Thanksgiving. The prime rib wasn't the only anomaly. No mashed potatoes or stuffing or sweet potatoes with marshmallows or green bean casserole. He had acorn squash with cippolini onions and balsamic glaze. Asparagus almondine. Corn custard with oyster mushrooms. Wild rice with currants and pistachios and mint. All amazing and perfectly cooked and balanced, and not remotely what I wanted for Thanksgiving. When I refused to take leftovers, his feelings were hurt, and when he got to the store two days later, he let me know. "Look," Kai says with infinite patience. "For a week we prepped for the Thanksgiving pickups." He ticks off on his fingers the classic menu we developed together for the customers who wanted a traditional meal without the guilt. "Herb-brined turkey breasts with apricot glaze and roasted shallot jus. Stuffing muffins with sage and pumpkin seeds. Cranberry sauce with dried cherries and port. Pumpkin soup, and healthy mashed potatoes, and glazed sweet potatoes with orange and thyme, and green beans with wild mushroom ragu, and roasted brussels sprouts, and pumpkin mousse and apple cake. We cooked Thanksgiving and tasted Thanksgiving and took Thanksgiving leftovers home at the end of the day. I just thought you would be SICK OF TURKEY!

Tomato Barley Stew Serves: 2 2 cups no-salt-added or low-sodium vegetable broth 1 medium onion, chopped 2 carrots, diced 1 zucchini, chopped 1 sweet potato, peeled and chopped ¼ cup hulled barley (barley groats) 6 tomatoes, chopped ⅓ cup unsulfured, no-salt-added sun-dried tomatoes, soaked in warm water to cover for 30 minutes, then finely chopped 8 ounces shiitake, oyster, or cremini mushrooms, stems removed and caps chopped Bring vegetable broth to a simmer; add the onion, carrots, zucchini, and potato. Let simmer about 1 hour and then blend in a high-powered blender. Return puréed mixture to the pot and add the barley, tomatoes, dried tomatoes, and mushrooms and simmer for another 45 minutes. PER SERVING: CALORIES 326; PROTEIN 12g; CARBOHYDRATE 70g; TOTAL FAT 2.4g; SATURATED FAT 0.4g; SODIUM 273mg; FIBER 16.8g; BETA-CAROTENE 11,979mcg; VITAMIN C 68mg; CALCIUM 139mg; IRON 4.3mg; FOLATE 104mcg; MAGNESIUM 147mg; ZINC 3.2mg; SELENIUM 16.6mcg

A simple dinner had been prepared. The first course comprised soup a la reine, chicken stew with oysters, fried tripe, and boiled cauliflower; the second course, a wholesome ragout of pig ears, macaroni pie, roast mutton, mushrooms, and cabbage in butter sauce; for dessert there would be jam tartlets and apple pie. Mrs. Tooley had enlisted the help of both Doris and Nancy and they had made a good start. The desserts were prepared, the stew set to simmer, the mutton already darkening to the spit. With an hour left to complete the rest, Agnes rose to the challenge, which she felt better equipped to handle than consorting with thief takers and street rogues. Turning first to the soup, she picked up a pot containing lean beef and a knuckle of veal, onions, carrots, celery, parsnips, leeks, and a little thyme, which had been simmering for most of the morning. She strained it through a muslin cloth, then thickened it with bread crumbs soaked in boiled cream, half a pound of ground almonds, and the yolks of six hard eggs. She licked her little finger thoughtfully and adjusted the seasoning, while issuing a barrage of further instructions to Doris. "Water on for the vegetables, then slice up the ears in strips; then baste the joint- careful, mind- so the fat don't catch on the fire." Cheeks glowing from steam and heat, Agnes wiped a damp hand across her brow, then began on the gravy, adding a pinch of mace and a glassful of claret as the French chef had taught her. She poured the gravy over the sliced ears. "Into the hot cupboard with this, Doris. And then get me the cabbage and cauliflower, please." She basted the mutton with a long-handled spoon, and fried the tripe in a deep pan of lard until it was brown and crisp. She set a pan of mushrooms alongside, and tossed the cabbage leaves in a pan of boiling water and the cauliflower in another. "More cream, Doris. Are the plates warmed?" she called, shaking the mushrooms while tasting the macaroni. "Vegetables need draining. Where are John and Philip?" Without waiting for a reply, she garnished the tripe with parsley and poured the soup into a large tureen.

First course: almond soup, white fricassee, boiled cod Second course: chicken patties, jugged hare, roast venison, oyster loaves, mushrooms, cauliflower pickle Dessert: apple tart, orange cream, plums in syrup

DR. FUHRMAN’S FAMOUS ANTI-CANCER SOUP SERVES 10 ½ cup dried split peas ½ cup dried beans (can use any variety) 4 cups water 4 medium onions chopped 6–8 medium zucchini, cut into 1-inch pieces 3 leek stalks, coarsely chopped 2 bunches kale, collard greens, or other greens, tough stems and center ribs removed and leaves chopped 5 pounds carrots, juiced (5–6 cups juice; see note) 2 bunches celery, juiced (2 cups juice; see note) 2 tablespoons Dr. Fuhrman’s VegiZest or Mrs. Dash 1 cup raw cashews 8 ounces fresh mushrooms (shiitake, cremini, and/or oyster), chopped Place the split peas, beans, and water in a very large pot over low heat. Bring to a boil and simmer for 30 minutes. Add the onions, zucchini, leeks, and kale to the pot. Add the carrot juice, celery juice, and VegiZest. Simmer until the onions, zucchini, and leeks are soft, about 40 minutes. Remove 2 cups of the soup liquid, being careful to leave the beans and at least half of the kale in the pot. Using a high-powered blender or food processor, blend the soup liquid with the cashews. Return the creamy mixture to the pot. Add the mushrooms and simmer for 30 minutes, or until the beans are soft. Note: Freshly juiced organic carrots and celery will maximize the flavor of this soup.

All that preamble out of way, here’s what Big Dom eats. Keep in mind that he weighs roughly 100 kg (220 lbs), so scale as needed: Breakfast 4 eggs (cooked in a combo of butter and coconut oil) 1 can of sardines packed in olive oil (such as Wild Planet brand) ½ can oysters (Crown Prince brand. Note: Carbs on the label are from non-glycemic phytoplankton) Some asparagus or other vegetable TF: Both Dom and I travel with boxes of sardines, oysters, and bulk macadamia nuts. “Lunch” Instead of lunch, Dom will consume a lot of MCT throughout the day via Quest Nutrition MCT Oil Powder. He will also make a Thermos of coffee with a half stick of butter and 1 to 2 scoops of MCT powder, which he sips throughout the day, totaling about 3 cups of coffee. Dinner “One trick I’ve learned is that before dinner, which is my main meal of the day, I’ll have a bowl of soup, usually broccoli cream soup or cream of mushroom soup. I use concentrated coconut milk in place of the dairy cream. I thin it out [with a bit of water] so it’s not super dense in calories. After eating that, the amount of food that I want to consume is cut in half.” Dom’s dinner is always some kind of large salad, typically made up of: Mixed greens and spinach together Extra-virgin olive oil Artichokes Avocado MCT oil A little bit of Parmesan or feta cheese A moderate amount—about 50 g—of chicken, beef, or fish. He uses the fattiest versions he can get and increases the protein in the salad to 70 to 80 g if he had a workout that day. In addition to the salad, Dom will make some other vegetable like Brussels sprouts, asparagus, collard greens, etc., cooked in butter and coconut oil. He views vegetables as “fat delivery systems.

Other petri-dish studies with oregano suggest anticancer and anti-inflammatory properties. In a comparison of the effects of various spice extracts—bay leaves, fennel, lavender, oregano, paprika, parsley, rosemary, and thyme—oregano beat out all but bay leaves in its ability to suppress cervical cancer cell growth in vitro while leaving normal cells alone.77 Of 115 different foods tested for anti-inflammatory properties in vitro, oregano made it into the top five, along with oyster mushrooms, onions, cinnamon, and tea leaves.78

Fungi might make mushrooms, but first they must unmake something else. Now that this book is made, I can hand it over to fungi to unmake. I’ll dampen a copy and seed it with Pleurotus mycelium. When it has eaten its way through the words and pages and endpapers and sprouted oyster mushrooms from the covers, I’ll eat them. From another copy I will remove the pages, mash them up, and using a weak acid break the cellulose of the paper into sugars. To the sugar solution I’ll add a yeast. Once it’s fermented into a beer, I’ll drink it and close the circuit.

Fungi might make mushrooms, but first they must unmake something else. Now that this book is made, I can hand it over to fungi to unmake. I’ll dampen a copy and seed it with Pleurotus mycelium. When it has eaten its way through the words and pages and endpapers and sprouted oyster mushrooms from the covers, I’ll eat them.

TOP SPERMIDINE SOURCES (MILLIGRAM PER 100-GRAM SERVING UNLESS OTHERWISE SPECIFIED)   1.   9.7 mg: tempeh351,352   2.   9.2 mg: mushrooms353,354   3.   9.2 mg: pig pancreas (1 oz)355   4.   8.2 mg: natto (1 oz)356   5.   6.1 mg: mango (one, 210 g)357,358   6.   5.9 mg: edamame359,360   7.   5.8 mg: green peas361,362   8.   5.7 mg: cheddar (aged one year, 1 oz)363   9.   5.5 mg: lentil soup (1 cup)364 10.   5.1 mg: soybeans365 11.   4.4 mg: lettuce366 12.   4.3 mg: polenta367 13.   4.3 mg: corn368,369 14.   3.8 mg: soymilk (1 cup)370 15.   3.8 mg: mussels371 16.   3.7 mg: broccoli372,373 17.   3.4 mg: cow intestine374 18.   2.9 mg: chickpeas375 19.   2.8 mg: cauliflower376,377 20.   2.7 mg: celeriac378 21.   2.6 mg: yellow peas379 22.   2.5 mg: wheat germ (1 Tb)380 23.   2.5 mg: french fries381 24.   2.4 mg: oysters382 25.   2.4 mg: lentils383 26.   2.4 mg: adzuki beans384,385,386 27.   2.3 mg: eel livers (1 oz)387 28.   2.2 mg: salad388 29.   2.1 mg: popcorn (50 g)389 30.   2.0 mg: kidney beans

Mushroom hunting in Provence is veiled in secrecy, second only to truffle hunting in the level of dissimulation and suspicion it inspires. If you are lucky enough to find a good spot, you might unearth skinny yellow and black trompettes de la mort (trumpets of death) or flat meaty pleurots (oyster mushrooms) or even small spongelike black morels. If you are not sure exactly what you've found, you can take your basket to the local pharmacy, and the pharmacist will help you sort the culinary from the potentially deadly--- it's part of their training.

Defense: Microbiome Apricots Arugula Asparagus Bamboo shoots Black beans Black tea Blueberries Bok choy Broccoli Cabbage Camembert cheese Carrots Cauliflower Chamomile tea Chanterelle mushrooms Cherries Chia seeds Chickpeas Chile peppers Coffee Concord grape juice Cranberries Cranberry juice Dark chocolate Eggplant Enoki mushrooms Escarole Fiddleheads Flax seeds Frisee Gouda cheese Green tea Kale Kimchi Kiwifruit Lentils Lion’s mane mushrooms Lychee Maitake mushrooms Mangoes Morel mushrooms Navy beans Nectarines Olive oil (EVOO) Oolong tea Oyster mushrooms Pao cai Parmigiano-Reggiano Peaches Peas Plums Pomegranate juice Porcini mushrooms Pumpernickel bread Pumpkin seeds Puntarelle Radicchio Red wine (Cabernet, Cabernet Franc, Petit Verdot) Rutabaga Sauerkraut Sesame seeds Shiitake mushrooms Sourdough bread Squid ink Sunflower seeds Tardivo di Treviso Tomatoes Turnips Walnuts White button mushrooms Whole grains Yogurt

Defense: Immunity Acerola Aged garlic Apple peel Apples (Granny Smith, Red Delicious, Reinette) Apricots Arugula Bamboo shoots Barley Belgian endive Black plums Black raspberries Black tea Blackberries Blackberries (dried) Blueberries Blueberries (dried) Bok choy Broccoli Broccoli rabe Broccoli sprouts Cabbage Camu camu Capers Carrots Cauliflower Chamomile tea Chanterelle mushrooms Cherries Cherries (dried) Cherry tomatoes Chestnuts Chia seeds Chile peppers Coffee Collard greens Concord grape juice Cranberries Cranberries (dried) Cranberry juice Dark chocolate Eggplant Enoki mushrooms Escarole Fiddleheads Flax seeds Frisee Ginseng Goji berries Grapefruit Green tea Guava Kale Kimchi Kiwifruit Licorice root Lychee Maitake mushrooms Mangoes Morel mushrooms Mustard greens Nectarines Olive oil (EVOO) Onions Orange juice Oranges Oyster mushrooms Pacific oysters Peaches Peppermint Plums Pomegranates Porcini mushrooms Pumpkin seeds Puntarelle Radicchio Raspberries Razor clams Red-leaf lettuce Red wine (Cabernet, Cabernet Franc, Petit Verdot) Romanesco Rosemary Rutabaga Saffron Sauerkraut Sesame seeds Shiitake mushrooms Spinach Squash blossoms Squid ink Strawberries Sultana raisins Swiss chard Tardivo di Treviso Truffles Turmeric Turnips Walnuts Watercress White button mushrooms

The soup kettles included oyster stew, chili, matzoh ball soup, tomato soup, vegetable beef soup, hot and sour soup, and miso soup. The main dish table featured turkey, Virginia ham, prime rib, standing rib roast, pork roast, roast goose, Peking duck, lasagna, pizza, burritos, tamales, macaroni and cheese, and, in direct defiance of Grandfather's orders, grilled portobello mushrooms in red wine sauce.

Christmas banquet, served over two courses. The first course included: Oysters, brawn, mutton stew with marrow bone, a grand salad, capon pottage, breast of veal, boiled partridges, roast beef, mince pies, mutton in anchovy sauce, sweetbreads, roasted swan, venison pasties, a kid with a pudding in his belly, a steak pie, chickens in puff pastry, two geese (one roast, one larded) [covered with bacon or fat while cooking], roast venison, roast turkey stuck with cloves, two capons, and a custard. If guests had any room left after all that, the second course comprised: Oranges and lemons, a young Lamb or Kid, Rabbits, two larded, a pig sauced with tongues, ducks, some larded, two pheasants, one larded, a Swan or goose pie cold, partridges, some larded, Bologna sausages, anchovies, mushrooms, caviar, pickled oysters, teales, some larded, a gammon of Westphalia [smoked] bacon, plovers, some larded, a quince or warden pie, woodcocks, some larded, a tart in puff pastry, preserved fruit and pippins, a dish of larks, neats’ [ox] tongues, sturgeon and anchovies, and jellies.

She sat down in front of her open pantry and breathed deeply. She reached forward and patted the large clear jar of dried flageolet beans. She pawed the ten-pound bag of basmati rice, sweet and fragrant. She kissed the chickpeas, haricot beans, dried wild mushrooms. Ah, yes, even the dried cèpes. Oh, she felt better. And look, her vinegars, balsamic, sherry, white and red wine, cider, raspberry. And the oils. So many oils. And so many marinated vegetables. She marinated them herself, picking the freshest, finest baby vegetables, adding extra-virgin olive oil, and enclosing them in beautiful jars. Ah, and look, she smiled. Walnut oil peeked from behind a linen bag of fresh walnuts. She could make a goat cheese salad at any moment. She took a deep, restorative breath. She fingered the labels of the canned smoked oysters, the mussels, the herring, and the boneless skinned sardines in olive oil. She could make a sardine pâté in seconds. And best of all were her vacuum-packed French-style crêpes, which she kept in case of emergencies. A flip of the wrist and she could sit down to a feast of crêpes oozing with fruit syrup and slathered in whipped cream.

In the first century ad, the Spanish-born Roman poet Martial wrote an epigram addressed to his patron, Ponticus, complaining about the poorer food that his patron served to his lower status guests at his banquets. Ponticus reserved his Lucrine oysters for himself and his most important guests; there were to be no oysters for the poet: Now I get a proper invitation to dinner since my days as a paid entertainer are past, why am I given a different dinner from you? You feed on big fat oysters from the Lucrine lagoon; I’m left sucking mussel shells and split lips. You get the choicest mushrooms, I get fungus pigs won’t touch. You toy with turbot; I’m down there with the catfish. You stuff yourself with fine roast peacock, its rump indecently plump; laid out on my plate is the kitchen canary’s corpse – found dead of old age in its cage. Why don’t we dine together, Ponticus, when I come to dinner with you? No longer being hired to come could be a step up the social ladder – if we supped the same.

Taking Mayur to the market is a little bit like taking a foot fetishist shoe shopping. He gets this look in his eyes, and he likes to pet the vegetables. I had discovered a new market, open Wednesdays and Saturdays, just on the other side of the boulevard de Belleville. This one was more expensive than my regular market- there were smaller producers, more wicker baskets and baby zucchini. Like most American foodies when they come to France, Mayur was in ecstasy over the variety of mushrooms, the comparatively low cost of oysters, foie gras, and, of course, champagne. I thought he was going to cheer when he saw the scallops. "They sell them live," he said, loading us up with three kilos. They offered to shell them for us. "Non, non," he insisted with a defiant wave. "We'll do it ourselves.

White, cremini, portobello, oyster, maitake, and reishi mushrooms have all been shown to have anticancer effects: they prevent DNA damage, slow cancer cell or tumor growth, cause programmed cancer cell death, and/or prevent tumors from acquiring a blood supply. These effects have been shown in breast, prostate, and colon cancers and/or cancer cells.18

That fungi could use electrical signaling as a basis for rapid communication has not been lost on Andrew Adamatzky, the director of the Unconventional Computing Laboratory. In 2018, he inserted electrodes into whole oyster mushrooms sprouting in clusters from blocks of mycelium and detected spontaneous waves of electrical activity. When he held a flame up to a mushroom, different mushrooms within the cluster responded with a sharp electrical spike. Shortly afterward, he published a paper called “Towards fungal computer.

Fungi might make mushrooms, but first they must unmake something else. Now that this book is made, I can hand it over to fungi to unmake. I’ll dampen a copy and seed it with Pleurotus mycelium. When it has eaten its way through the words and pages and endpapers and sprouted oyster mushrooms from the covers, I’ll eat them. From another copy I will remove the pages, mash them up and using a weak acid break the cellulose of the paper into sugars. To the sugar solution I’ll add a yeast. Once it’s fermented into a beer, I’ll drink it and close the circuit. Fungi make worlds; they also unmake them. There are lots of ways to catch them in the act: when you cook mushroom soup, or just eat