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[–] middle_path 0 points 1 points (+1|-0) ago 

I want to kiss you just to taste the lingering flavor of those sweet chanterelles! I love those damn things. I have never been foraging, but always wanted to. Did you just happen to bring this up to your co-workers per chance, or did you actively seek this group out?

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[–] 5513350? [S] 0 points 0 points (+0|-0) ago  (edited ago)

So, many of you already know this but I graduated in December with a currently useless degree (due to the low price of oil), so I started a small consulting company and while it's getting started, I decided to get a job to help pay my bills. It happens to be at a gourmet restaurant in New Orleans. The head chef and some other chefs, knowing it's chanterelle season, have been discussing going foraging for weeks now so they can continue adding them to the dishes (they've been buying them up to this point). As soon as I heard them mention it, my ears perked up and I totally nerded-out, explaining all these mycology experiments I want to try with mycorrhizals. They think I'm a weirdo but, hey, they like me anyway and thankfully when they decided on an impromptu trip, I was invited. It's been really hot and raining for days, and apparently chanterelles flush under these conditions.

Now if I could just track down the New Orleans heirloom merliton.... haha

Edit: I want to add that supposedly chanterelles grow all over North American, including the northern parts of Mexico, and Europe. You just need to find people who know where some are. If you can successfully transplant saplings that are already inoculated, that is supposedly the only way to cultivate chanterelles, although I have read some promising literature coming out of Oregon. The extent to which Chanterelles are mycorrhizal is yet to be determined and there are many varieties. For instance, those I found today were growing almost exclusively from the roots around old oaks, out of the unconsolidated oak leaf compost.

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[–] middle_path 0 points 1 points (+1|-0) ago 

This is very interesting. And most chefs are huge food nerds. Even if they're not all passionate about the same types of food, we all agree that food is important and lovely. Don't worry about nerding out in front of them.