Applies permaculture principles in the foraging and cultivation of wild fungi. Field activities include collection, identification and cultivation of fungi for culinary purposes and holistic medicine. Students learn to identify and cook safe-to-eat mushrooms and to preserve medicinal fungi using field guides. Students acquire cultivation skills for shitake, reishi, and/or oyster mushrooms and understand how to integrate mushroom logs into homescale gardens. This is the non-credit option of AGR 113. For more information about blended learning classes go to: www.gcc.mass.edu/blended.