Spring is a rewarding season for those looking for fungi in the Northeast. While there are fewer edible species than in the summer and fall, spring brings its own distinctive treasures. This class introduces students to the “foolproof” fungi, distinctive mushrooms that are easy for beginners to identify. We’ll also cover distinctive inedible and toxic species that beginners should learn to avoid. Students will learn identification techniques, how to distinguish look-alikes, and how seasonal changes influence fungal growth. We’ll also discuss culinary uses, preparation methods, cultural traditions surrounding spring fungi, and best practices for safe and sustainable foraging.