Eatmore Toadstools

Eatmore Toadstools has been studying, picking, cultivating and eating wild edible and medicinal mushrooms and plants for about 25 years, and has been gardening and cooking even longer. He has also taught adult education courses at Chautauqua Institution and Arlington County, VA Adult Education, presented workshops at a number of Pagan events, including the Starwood Festival and Virginia Pagan Pride Day. In previous years, he served as president and as newsletter editor of the Mycological Association of Washington, and maintains membership in the Western Pennsylvania Mushroom Club. He has a PhD in public policy from George Mason University, and in real life is an economic policy consultant.

Medicinal Plant Cultivation

This workshop will discuss the presenter’s experience in growing medicinal plants, such as ginseng and goldenseal, from seed or rootlet, explaining that one may need completely different soils and methods depending upon the plants’ native habitat. There are also a large number of plants that have been used for dreams, visions, relaxation and altered states for a very long time in different parts of the world. A selection of these plants that may be legally possessed and cultivated, and have been grown by the workshop leader will also be covered. Some of these plants are easy to cultivate and others are not. Some are quite common in much of the US. Still others are rarely sold in the US as seeds or live plants. There are those about which little is known due to their existence in less inhabited parts of the globe and uses by indigenous peoples. A number of cultivated potted plants will be displayed for participants to examine and sources for seeds and plants will be provided. No medical advice will be offered.

Sour Fermentations

Not all that is transformed by little beasties is beer and wine, although we could cover that too. Not all pickling involves vinegar and water baths, or cooking vegetables you may not wish to cook. This is a hands-on demonstration of ancient techniques used to create beet kvass, kimchee, naturally brined pickles, sauerkraut, and other fermented vegetables and... ta da... kombucha! Learn from my mistakes as well as my successes. Lament the fact that the best pickling cukes are harvested at the worst time for making pickles.