December 2008

Spores Illustrated
Yvonne Stephens
4067 W Eddy School Rd
Bellaire MI 49615
December 2008
Time For Membership Renewal
Holiday Dinner January 11, 2009
(Reservations due by January 2nd)
Spring Planning Meeting January 25 th 2009
Spring Potluck April 5 th 2009
Recipes & Pictures & Mor e!
Michigan Mushroom Hunters Club Officers (New officers for 2009 are encouraged to step forward and fill in!)
President
Vice President--Science and History
Vice President--Special Projects
Vice President- -Community and Public Relations
Secretary
Treasurer
Newsletter Editor
Web Page Manager
New President starting 2009
Mickey Kulha
Peter Holmes
James Provci
Gloria Kulha
(586) 323-1977
(734) 483-0290 [email protected]
(734) 946-5276 [email protected]
(586) 323-1977
Antoine Delaforterie
Yvonne Stephens
Kenneth W. Cochran
Phil Tedeschi
(248) 506-9008 [email protected]
(231) 631-3051 [email protected]
(734) 971-2552 [email protected]
(734) 426-6182 [email protected]
MMHC WEB PAGE: http://www.sph.umich.edu/~kwcee/mmhc/index.htm
Hello MMHC Members!
We all have a party to look forward to in the New Year! The MMHC Annual
Holiday Dinner is on January 11th. Please make your reservations by
January 2nd. It’s in January this year, to bypass the busy month of
December, so we can get together (hopefully) after everyone’s schedules
open up. This event is always fun! As usual, there will be lots of mushroom
hors d'oeuvres to try (Made by our very own members), before we sit down to
a delicious meal together. It is at the same great location as last year, Ciao
Amici’s Italian Restaurant in Brighton. More details are in the newsletter, as
well as the reservation form to send to Antoine Delaforterie. Hope to see you
there!
It’s also time to renew membership with MMHC. Please update your e-mail
address when sending in dues. Encourage your friends to join, or consider
giving them the gift of an MMHC membership.
Would you like to lead a hunt this year? Have a new spot you’d like to take
the club to? Our Spring Planning Meeting will be January 25, from 1 to 5 PM,
when we plan the hunts for the first half of the season. Please attend, and if
you are unable to attend, contact Jim Provci, Mickey Kulha, or Phil Tedeschi
and let them know you are interested (Contact information listed above and in
newsletter).
We’ll meet again for our Spring Potluck on April 5, 2009, from 1 PM to 5 PM,
to share great food and kick off the 2009 mushroom hunting season. Please
Note for these events: We are meeting at The Farmington Community Branch
Library. Also, if you are interested in taking on a leadership role in the club, we
need members to assume the vacant officer positions.
Merry Christmas and Happy New Year,
Yvonne Stephens
As an update, Jason and I got married on
October 18. We’ve also successfully grown
shiitake, oyster, and wine cap mushrooms in
our backyard this year. Our wedding cake (It
had mushrooms on it) and our backyard fungi
are pictured here (Top to bottom: Wine cap,
Stopharia rugosa -annulata , Oyster spawn on
logs Pleurotus ostreatus, Shiitake Lentinula
edodes, us newlyweds, and our cake).
SPRING PLANNING MEETING
JAN 25, 2009 (SUNDAY) 1TO 5 PM
ALL MEMBERS ARE INVITED TO
ATTEND
Anyone wishing to lead a hunt & cannot attend
the meeting:
Please Contact
Mickey Kulha (586) 323-1977
Phil Tedeschi (734) 426-6182, [email protected]
Jim Provci (734) 673-8197,
[email protected]
Our Next Events
(Also see
Holiday Dinner Info!)
Farmington Community Branch Library
23500 Liberty Street
Farmington Hills, MI 48335
(248) 553-0300 www.farmlib.org
MEET AT: Farmington Community
Branch Library (See Map)
AT 23500 Liberty Street
Farmington, MI (248) 553 -0300
WE WILL SET UP THE HUNT SCHUDULE FOR
THE 2009 MUSHROOM HUNTING SEASON.
THE HUNTS CAN START IN THE MORNING,
AFTERNOON OR EVENING, ANY DAY OF THE
WEEK &
AT ANY PLACE YOU WISH TO HUNT.
ALSO WE NEED SOMEONE TO PLAN & SET UP
OUR
CHRISTMAS DINNER FOR 2009/2010.
SPRING POT LUCK
APRIL 5, 2009 (SUNDAY) 1:00 TO 5 PM
Social hour 1:00 to 2:00 PM Potluck to start (after) at 2:00 PM & bus iness
meeting to follow.
MEET AT: Farmington Community Branch Library, 23500 Liberty Street
Farmington, MI (248) 553 -0300
PLEASE LABEL THE CONTENTS OF YOUR MUSHROOM DISH
THE CLUB WILL SUPPLY PAPER PLATES & SILVER WARE & CUPS
& NAPKINS & MULTIPLE ELECTRI CIAL OUTLETS
CONTACT-- Mickey Kulha 586-323-1977, Phil Tedeschi (734) 426 -6182 e-mail
[email protected] , or Jim Provci (734) 673 -8197 & e-mail [email protected]
Oil Creation Theory Challenged by
Fuel-Making Fungus
By Robert Roy Britt
LiveScience Managing Editor
From livescience.com (http://www.livescience.com/environment/081104
-fungus-fuel.html)
Newfound fungus living in rainforest trees m
akes biofuel more efficiently than any other known
method, researchers say.
In fact, it's so good at turning plant matter into fuel that researchers say their discovery calls into
question the whole theory of how crude oil was made by nature in the firs
t place.
While many crops and microbes can be combined to make biofuels- including the fungi that
became infamous as jungle rot during WWII- the newfound fungus could greatly simplify the
process, its discoverers claim. Researchers have suggested that billions of acres of fallow
farmland could be used to grow the raw material of biofuels. But turning corn stalks or switchgrass
into fuel is a painstaking process and the end product is expensive and not entirely friendly to the
environment.
The fungus, which has been named Gliocladium roseum, stands out in the crowd.
"This is the only organism that has ever been shown to produce such an important combination of
fuel substances," said researcher Gary Strobel from Montana State University. "The funguscan
even make these diesel compounds from cellulose, which would make it a better source of biofuel
than anything we use at the moment."
The scientists are now working to develop its fuel producing potential, according to a paper
published in the November issue of the journalMicrobiology.
The fungus grows inside the Ulmo tree in the Patagonian rainforest in South America. "When we
examined the gas composition ofG. roseum, we were totally surprised to learn that it was making
a plethora of hydrocarbons and hydrocarbon derivatives," the stuff of diesel, Strobel said. The fuel
it produces has been dubbed "myco-diesel."
Cellulose, lignin and hemicellulose make up the cell walls in plants. They make the stalks,
sawdust and woodchips and cannot be digested by most living things. Some 400 million tons of
this plant waste is produced ever year just from farmland, Strobel and his colleagues say.
In current biofuel production, this waste is treated with enzymes called cellulases that turn the
cellulose into sugar. Microbes then ferment this sugar into ethanol that can be used as a fuel.
If G. roseum can be used commercially to make fuel, a step could be skipped.
"We were very excited to discover that G. roseum can digest cellulose. Although the fungus
makes less mycodiesel when it feeds on cellulose compared to sugars, new developments in
fermentation technology and genetic manipulation could help improve the yield," Strobel explained.
"In fact, the genes of the fungus are just as useful as the fungus self
it in the development of new
biofuels."
The discovery also questions assumptions about how fossil fuels are made.
"The accepted theory is that crude oil, which is used to make diesel, is formed from the remains
of dead plants and animals that have been exposed to heat and pressure for millions of years,"
Strobel said. "If fungi like this are producing myco
-diesel all over the rainforest, they may have
contributed to the formation of fossil fuels."
Mushroom Rock State Park
Marquette, Kansas
Located in the north-central part Kansas, Mushroom Rock State Park contains mushroom rock
formations. These formations are the remains of beach sands and sediments of the Cretaceous Period, the
interval of geologic time from about 144 to 66 million years ago. The erosion of a harder rock on top of a
softer rock formed them. The sandstone and sedimentary rock is held together by natural cement. The
largest rock measures 27 feet in diameter. (http://en.wikipedia.org/wiki/Mushroom_Rock_State_Park)
Recently, I came across this
fascinating, well laid out and
entertaining
website,
which
contains
a
wide
range
of
information about all things fungal.
I will see about getting permission
to reproduce information from the
website, but in the meantime, if you
have access to a computer, I highly
recommend you take a look:
Cornell Mushroom Blog
http://blog.mycology.cornell.edu/
And here is a note from the
website, by its editor:
Most people don't pay much
attention to fungi, which include
things like mushrooms, molds,
yeasts, and mildews. Here at
Cornell we think they're pretty
fascinating. In fact, even the most
disgusting foot diseases and moldy
strawberries are dear to our hearts.
We'd like to talk to you about fungi,
so that like us, you too can tell
gross stories at the dinner table.
Afterwards, maybe you'll notice
some things you would have
overlooked before, and we think
this could be good for the planet.
--Kathie T. Hodge, Editor
by Phil Tedeschi
Thai Style Red Curry of Chicken and Mushrooms
1 ½ cup dried hen of the woods
5-6 scallions chopped
1 cup dried Shiitake
~1 ½ inch piece ginger minced
1 lb. chicken breasts (boneless and skinless)
2-3 tbs. minced garlic
1 lb. Chicken thighs (boneless and skinless)
Margarine (sauté mushrooms)
1 15 oz. can coconut milk
1/3 cup canola oil
1 ½ oz. Thai red curry paste (I used Thai Kitchen
brand)
1 cup julienned Chinese cabbage (Napa
cabbage) central white portion only
2 tbs. soy sauce
I can bamboo shoots julienned
2 tbs. Nam Pla (Thai fish sauce)
1 can water chestnuts (sliced)
1 tbs. Thai Golden Mountain Sauce (Maggi
Seasoning sauce is the same thing)
1 15 oz. can baby corn
~3 oz. mung bean thread noodles
(Rice noodles would also work)
1/8 tsp. cayenne pepper (or to taste)
1 tbs. Rice wine vinegar
Soak noodles in hot tap water and cut up (Kitchen shears) into “forkable” size. Soak mushrooms in hot tap
water (reserve soaking water for another recipe). Coarsely chop the hen and destem then angle slice the
Shiitake. Saute the mushrooms in margarine and reserve. Saute scallions for a few minutes, add ginger
and garlic and sauté for 2 additional minutes, add chicken and sauté until opaque. Add mushrooms and
liquids and spice, cook for ~15 minutes then add vegetables. Cook for an additional 5-7 minutes. Serve
over the bean thread noodles.


Goat Cheese and
Mushroom Spread
Soak mushrooms In hot tap water for 20-30 minutes. Wring out
mushrooms chop medium then sauté. Strain and save soaking
water for another recipe (soup?).
5-8 oz. goat cheese
1 ½ cup dried hen of the woods
Mix mushrooms with goat cheese and process in a food processor
(the finer the mushrooms the easier to spread). Add more cheese
if the mix seems too dry.
¾ cup oysters
Slice baguettes into ~3/8 inch slices, toast and spritz with olive oil.
¾ cup dried shiitake
1 baguette
margarine or butter or oil
Any combination of these three mushrooms would work or any of
the three alone. I’ve also done this with black trumpets only (~1 c.
black trumpets). For milder tasting mushrooms like morels,
chanterelles, hedgehogs, I’ve been using a spreadable Brie
product to make something similar. The goat cheese tends to
overpower the milder mushrooms. Submitted By Phil Tedeschi
Henya Rachmiel took these beautiful
pictures at this year’s FungusFest, held at
Proud lake Recreation Area on September
5-7. Thank you, Henya, for sharing!
Geastrum triplex
Phaeolus schweinitzii
Hericium ramosum
Grifola frondosa
Trichaptum biforme
Thank you to Sandy Sheine for identifying the fungus in the pictures & for the species list
Michigan Mushroom Hunters Club Fungus Fest, September 5-7, 2008
Proud Lake State Park, Milford, MI
Species List
Fungi
Agaricus silvicola
Apiosporina morbosa
Bondarzewia berkeleyi
Bovista pila
Clavicorona pyxidata
Climacodon septentrionalis
Cortinarius sp.
Dacrymyces palmatus
Entoloma abortivum
Ganoderma applanatum
Geastrum fimbriatum
Grifola frondosa
Hapalopilus nidulans
Hericium ramosum
Hericium erinaceus
Hydnellum caeruleum
Hydnellum scrobiculatum
Hydnellum spongiosipes
Hydnochaete olivacea
Hydnum repandum
Hypomyces sp. on
Scleroderma sp.
Inocybe sp
Inonotus obliquus
Irpex lacteus
Laetiporus cincinnatus
Laetiporus sulphureus
Lentinellus ursinus
Lentinellus vulpinus
Leucocoprinus cepistipes
Leucopaxillus albissimus
Marasmius capillaris
Meripilus giganteus
Mycena epipterygi a
Mycena galericulata
Mycena haematopus
Mycena leaiana
Oligoporus fragilis
Omphalotus illudens
Panellus stipticus
Peziza repanda
Phaeolus schweinitzii
Phallus impudicus
Phellinus everhartii
Phellinus gilvus
Piptoporus betulinus
Pleurotus ostreatus
Pluteus cervinus
Polyporus alveolaris
Polyporus badius
Polyporus radicatus
Polyporus squamosus
Rhodocollybia maculata
Scleroderma bovista
Scleroderma citrinum
Stereum complicatum
Stereum ostrea
Trichaptum biforme
Tricholoma
subresplendens
Tyromyces chioneus
Xerula megalospora
Xerula furfuracea
Phallus impudicus
Slime molds
Ceratiomyxa fruticulosa
Lycogola epidendrum
Inonotus obliquus
Mycena leaiana
Photos by Henya Rachmiel
Omphalotus illudens
Jim & Barbs trip to Colorado
We started Aug. 6, 2008 & returned Sept 13, 2008.
We enjoyed the trip, with the exception of not finding
alot of Boletus edulis. We never did find enough of
the Boletes to Pickle. We did manage to find a few to
dry & freeze. Some days we walked for 4-6 hours and
only find 1 -5 Boletes. As usual Barb found more &
she walked to the most remote areas, but always found
the truck.
Besides finding mushrooms it is relaxing to be in the
woods with nature. We did find a few chanterelles &
Lactarius delicious & Laeeium insigne . The picking
was so bad that we picked a few small Scacodon
imbricates (Hawk‘s Wings) for dinner even these were
spotty. Barb would also pick a few of the Amanita’s
for the squirrels & chipmunks (so she claimed) that
were by the camper.
We joined the Colorado Springs club for a 2-day
Foray. Barb skipped the first day’s hunt. The first day
the club car pooled from Westcliff, Colorado to the
Sangre de Cristo Mountains on Music Pass Road. We
drove on a 2 track road until we was at 9,700 to
11,000 feet altitude. This was on a very rough 2-track
road. My truck touched bottom a few times, hitting only
the Running Boards with only minor damage. The main
mushroom there was Cantharellus cibarius. We had lunch
in the woods & I opened a jar of pickled “Hen of the
woods”, this mushroom doesn’t grow there, thus it was a
treat for them. I have never seen an Oak tree on the
mountain or flatlands & they say that the “Hen” doesn’t
grow there. The 2nd day Barb came, we hunted the
Green Horn mountain area. The road was on a nice
wide 2-track road, after about 45 minutes driving we
stopped at the first hunting spot. I think the group only
found one Boletus the 1 st day & three Boletus the 2nd
day. We found a total of about 50 species, which Mrs.
Lee Barzee identified (she reminded me of Marti).
Their hunts are for 15 to 60 Minutes on each stop then
on to the next. If the Boletes are fruiting this is plenty
of time. It takes a while to get the “hang” of a short
hunt, since our hunts are 2-3 hour hikes.
They keep in contact with walkie/talkies and if
mushrooms are found they let you know, this is a great
help. Then we are off to the next place.
Jim and Barb Provci went to Colorado this fall.
They hunted mushrooms with members of Colorado
Springs club: Left to right Carly, Tom Abbot, Bud
Bennett, Friea Bradford, Renee Bennett, Esther
Price, Jeannene Havelka & Bill Havelka
When I returned to Michigan eventually I was lucky
& found a medium size Hen about 12 inches in
diameter. I dehydrated the whole Hen by adding a
cardboard ring to the dehydrator. After about 1-½ days
it was dry. Then I put it in a box & mailed it to the
Colorado Club for “Show & Tell” at their monthly
meetings.
In Colorado we parked our camper at John &
Rebecca’s house, it is located at foot of Green Horn
Mt. It was a 45 min Drive from the camper to where
we hunted each day. We would drive to an elevation
of 10,000 to 12,000 feet where we hunted.
The “thin air” at that altitude, it didn‘t give Barb any
trouble and as usual she traveled all over the place &
almost always found more mushrooms than me.
When we were leaving I wanted to bring a live
Goose home for Thanksgiving dinner. John had about
a dozen geese; they were well fed, looked wonderful.
John caught one & put it in Rosy’s dog cage when we
were hunting the last day. That evening I put the cage
in the bed of the truck, & gave the goose water &
grain. In the morning I attempted to give it water &
grain. When I opened the cage door, the goose came
after me & I closed the door. Next I took a stick to
hold him back; he came through that, so I closed the
door again. Next I took a block of wood & he came
through that, so I closed the door again. Next I took a
carpet and threw it over him & again he came through
that, so I closed the door again. Then I opened the
cage door and he ran out & jumped from the bed of
my truck. I was never so happy to see a goose run
away. Believe me that this goose was madder than
Barb or any girl could ever become. In short, never
try bringing a LIVE goose home. Also since Barb
isn’t a farm girl she said that she would not take the
feathers off or clean the “insides” out. On the bright
side I can buy a goose at, “Rays Prime Meats” that is
ready to cook & it doesn’t have feathers & insides.
--Jim Provci
MMHC holds mushroom hunts in Algonac each
year. In 2008 Mickey and Jim both had a hunt
there.
Article Submitted by Jim Provci
From Detroit Free Press, November 5, 2008
http://www.freep.com/article/20081105/NEWS06/8
11050328/1008/NEWS
Algonac State Park contains an
ecological gold mine
Lakeplain prairies, oak openings
rare
Algonac State Park's major attraction is viewing
freighters of the world along the one half mile of
St. Clair River frontage. Algonac is also home to
rare habitats, the lake plain prairies and oak
savannas that provide places to view prairie
plants, wildlife and butterflies.
BY BOB GROSS TIMES HERALD, November 5, 2008
http://www.michigandnr.com/parksandtrails
There's a good chance most people in St. Clair
County don't know what they have in their own
backyard, said Steve Pondo, manager of Algonac
State Park.
"It's going to be many years before people realize
what's here," Pondo said.
Phyllis Higman, chairwoman of the Michigan Natural
Areas Council, which led the effort to protect the
natural areas at Algonac State Park, said lakeplain
prairie and oak openings "are the rarest and most
unique systems in Michigan." "Less than 0.6% of the
original lakeplain prairie persists," she said.
What's in the state park known for its vistas of lake
freighters on the St. Clair River are natural
communities s o rare they are classified by ecologists
as being of global significance.
Lakeplain prairie and oak openings occur on level,
sandy glacial lakeplains and deposits of dune sand in
silt/clay glacial lakeplai ns, according to information
from the Michigan Natural Feature Inventory.
The state recently acknowledged the plant and
animal communities in the park by setting aside
1,244 of its 1,500 acres to be permanently protected
from development per Michigan's wil derness and
natural areas statute.
Lakeplain prairies and lakeplain oak openings -- a
savanna-type landscape marked by large oak trees -are only found before settlement in areas around the
Saginaw Bay, the St. Clair River delta and western
Lake Erie, Cohen said. Seasonal flooding and fires
help maintain the unique plant communities, he said,
which usually are adjacent to one another.
The designation protects two land features and
natural plant and animal communities known as
lakeplain prairies and lakeplain oak openings, said
Josh Cohen, an ecologist with the Michigan Natural
Feature Inventory. The inventory is part of MSU
Extension.
"They are very rare, not just within Michigan, but
within the Great Lakes area," Cohen said.
He said both communities are considered critically
imperiled nationwide.
Fire suppression, changes in hydrology because of
draining or other causes and invas ive species are the
greatest threats to the systems, he said.
Algonac State Park, Higman said, "supports 22
endangered, threatened or special concern plant and
animal species."
"This is the highest number of rare species found in
any of our state parks outside of Waterloo and
Pinckney," she said. "Those two parks combined have
over seven times the acreage of Algonac, so it's a very,
very rich site."
Ciao Amici’s Italian Restaurant & Banquet Facility Host
MMHC HOLIDAY& END OF THE SEASON BANQUET ON JANUARY 11, 2009
FROM 2:00-4:30 PM
At Ciao Amici’s 217 W. Main St. Brighton, Mi. (See Map)
Members can bring Appetizers, Please label your mushroom dishes.
Social hour is from 2-3 PM
This is followed by a full service Dinner at 3:00 PM with one of the following entrees:
Butternut Ravioli
Stuffed with butternut squash puree, sautéed candied pecans, and exotic mushrooms in a Marsala sage cream
sauce. Includes a choice of a small Mixed Greens salad, or a cup of Minestrone soup or a cup of mushroom
soup of the day. $15.50
Ciao’s 217 Salad
Mixed field greens, grilled breast of chicken, candied pecans, Gorgonzola cheese, kiln -dried cherries,
poached apples and spun carrots with an apple walnut vinaigrette, includes a choice of a cup of minestrone
soup or a cup of our mushroom soup of the day. $17.00
Bourbon Glazed Atlantic Salmon
With whipped potatoes, broccoli florets, tomato butter sauce. Includes a choice of a small Mixed Green
salad, or a cup of minestrone soup, or a cup of mushroom soup of the day. $18.00
Pan Seared 8 oz Sirloin Steak
With whipped Potatoes, garden vegetables and caramelized onion sauce. Includes a choice of a small Mixed
Greens salad, or a cup of minestrone soup, or a cup of mushroom soup of the day. $18.00
Chicken Marsala
Exotic mushrooms in a Marsala cream sauce served over angel hair pasta with garden vegetables. Includes
choice of a small Mixed Greens salad, or a cup of minestrone soup, or a cup of mushroom soup of the day.
$15.50
Ciao Amici’s Seafood Pot
Sea bass, salmon, bay scallops, calamari and j umbo shrimp in a Tuscan tomato broth with risotto. Includes a
choice of a Small Mixed Green salad, or a cup of Minestrone soup, or a cup of mushroom soup of the day.
$20.50
Pasta Palomino
Italian sausage sautéed with bell pepper and red onions in a vodka palomino Sauce tossed with fettuccine
ribbons. Includes a choice of a small Mixed Green salad, or a cup of Minestrone soup, or a cup of mushroom
soup of the day. $18.50
Included with the meals:
Punch, coffee, tea, milk, or soda & dessert
All meals include choice of soup or salad (except Ciao’s Salad) and dinner rolls,
All taxes and gratuities included in the price
Cash bar available
An elevator will be available
If you have any questions please Contact me Jim Provci (734) 673 -8197 e-mail Jamesprovci@aol. com
Anyone wishing to donate mushrooms: Call or e -mail me by Dec.28, 2008 --Thank You Jim Provci
2009 MMHC HOLIDAY& END OF THE SEASON BANQUET
www.ciaoamicisbrighton.com Phone 810.227.9000
1.
2.
3.
4.
5.
Directions
Take I-96 West towards Lansing
Take Exit 147 Brighton (Spencer Road)
At the stop sign turn RIGHT (West)
The road merges on to E. Main Street
After Grand River, Ciao Amici’s is on the LEFT
Clip here, save top portion for directions
PLEASE MAIL: B0TH WAIVER & MEMBERSHIP APPLICIATION FORM FOR 2009 TO:
ANTOINE DELAFORTERIE
1970 KIRKTON DR.
TROY, MICHIGAN 48083
MMHC Michigan Resident Fee $15.00 Per Family
MMHC Michigan Non-Resident Fee $6.00 Per Family
NAMA Membership Fee $32.00 Per Family (PLUS $15.00 MMHC Membership Required)
Please complete forms & send ONE CHECK FOR MMHC
and if applicable, a SEPARATE CHECK FOR NAMA
First Name _______________________Last Name_________________________Initial________
Address____________________________________________________Apt No.______________
City_______________________________ ___________________State__________Zip__________
Home Phone______________________e -Mail address___________________________________
 Check here if you want to join MMHC group e-mail list
 Check here if you want to receive the MMHC newsletter electronically
IF YOU CHECK EITHER CHOICE PLEASE BE SURE TO INCLUDE YOUR E -MAIL ADDRESS ABOVE
Also please update your e-mail addresses, as many of the addresses we have on file no longer work


PLEASE MAIL: B0TH WAIVER & MEMBERSHIP APPLICIATION FORM FOR 2009 TO:
ANTOINE DELAFORTERIE
1970 KIRKTON DR.
TROY, MICHIGAN 48083
MMHC Michigan Resident Fee $15.00 Per Family
MMHC Michigan Non-Resident Fee $6.00 Per Family
NAMA Membership Fee $32.00 Per Family (PLUS $15.00 MMHC Membership Required)
Please complete forms & send ONE CHECK FOR MMHC
and if applicable, a SEPARATE CHECK FOR NAMA
First Name _______________________Last Name_________________________In
itial________
Address____________________________________________________Apt No.______________
City__________________________________________________State__________Zip__________
Home Phone______________________e -Mail address________________________________ ___
 Check here if you want to join MMHC group e-mail list
 Check here if you want to receive the MMHC newsletter electronically
IF YOU CHECK EITHER CHOICE PLEASE BE SURE TO INCLUDE YOUR E -MAIL ADDRESS ABOVE
Also please update your e-mail addresses, as many of the addresses we have on file no longer work
THE MICHIGAN MUSHROOM HUNTERS CLUB VOTED ON APRIL 3, 2005
THAT ALL MEMBERS & NON-MEMBERS MUST SIGN AND DATE THE WAIVER BEFORE ATTENDING A FORAY.
(EACH PERSON MUST SIGN & DATE)
MICHIGAN
MUSHROOM
HUNTERS
CLUB
WAIVER
OF
LIABILITY
__________________________________________________________________________________________________
I hereby acknowledge and accept that there are inherent risks involved in the collection, identification and ingestion of wild
mushrooms. I realize that mushroom forays are held in public woodlands where natural hazards do occur, immediate medical
attention may not be available and the foray leader may not be trained in emergency treatment. I further understand that people can
have known or unknown food allergies and that people can experience gastricdisturbances from ingesting edible mushrooms. In
consideration of this acknowledgement and my voluntaryparticipation in activities relating to the Michigan Mushroom Hunters Club
(MMHC), having read this waiver and understanding the risks involved in participating in the MMHC events, and in consideration of
the agreement by the MMHC to allow me to participate in it's activities, I hereby release, on behalf of myself, and my successors,
heirs, assigns, executors, and administrators, the MMHC, its officers, directors, members and volunteers from any claims of liability
or demand what so ever, including but not limited to bodily injury, personal injury, sickness, disease, death, property loss or da
mage,
or any other loss or damage of any kind which may arise out of or in connection to my participation in MMHC events, whether
resulting from negligence or from some other cause. I have read and understand the forgoing Waiver of Liability, and by signi
ng
below, I indicate my agreement. It is my intent to be legally restrained from asserting any claim connected herewith and I understand
that this agreement is unconditional may not be waived by any person for any reason whatsoever.
NAME:(PRINT)
FirstName___________________________________________________________________
______________________
Last Name________________________________________________________
Initial___________________________
SIGNATURE:_____________________________________________________
___________________ DATE:_______
THE MICHIGAN MUSHROOM HUNTERS CLUB VOTED ON APRIL 3, 2005
THAT ALL MEMBERS & NON-MEMBERS MUST SIGN AND DATE THE WAIVER BEFORE ATTENDING A FORAY.
(EACH PERSON MUST SIGN & DATE)
MICHIGAN
MUSHROOM
HUNTERS
CLUB
WAIVER
OF
LIABILITY
__________________________________________________________________________________________________
I hereby acknowledge and accept that there are inherent risks involved in the collection, identification and ingestion of wild
mushrooms. I realize that mushroom forays are held in public woodlands where natural hazards do occur, immediate medical
attention may not be available and the foray leader may not be trained in emergency treatment. I further understand that people can
have known or unknown food allergies and that people can experience gastricdisturbances from ingesting edible mushrooms. In
consideration of this acknowledgement and my voluntaryparticipation in activities relating to the Michigan Mushroom Hunters Club
(MMHC), having read this waiver and understanding the risks involved in participating in the MMHC events, and in consideration of
the agreement by the MMHC to allow me to participate in it's activities, I hereby release, on behalf of myself, and my successors,
heirs, assigns, executors, and administrators, the MMHC, its officers, directors, members and volunteers from any claims of liability
or demand what so ever, including but not limited to bodily injury, personal injury, sickness, disease, death, property loss rodamage,
or any other loss or damage of any kind which may arise out of or in connection to my participation in MMHC events, whether
resulting from negligence or from some other cause. I have read and understand the forgoing Waiver of Liability, and byigning
s
below, I indicate my agreement. It is my intent to be legally restrained from asserting any claim connected herewith and I understand
that this agreement is unconditional may not be waived by any person for any reason whatsoever.
NAME:(PRINT)
FirstName___________________________________________________________________
Last Name________________________________________________________
SIGNATURE:_________________________________________________
______________________
Initial___________________________
_______________________ DATE:_______