Talk + Tasting: The Oyster Mushroom’s Journey from Harvest to Table

About this event

What makes oyster mushrooms different from the familiar button mushroom, and what can they tell us about our local food system?

Join Tamara Norris and Barbara Leach of Quandary Lake Mushrooms to explore oyster mushrooms from cultivation and harvest to cooking and the holiday table.

Learn about:

• Oyster mushroom flavor, texture, versatility, and nutrition

• Growing and harvesting mushrooms locally

• Turning a local crop into value-added food products

• The role of mushrooms in today’s local foodshed

• Using mushrooms in everyday and holiday cooking

45-minute presentation followed by a guided tasting, recipes, and questions.

Be sure to visit Quandary Lake's booth at any time during the festival to purchase a variety of fresh mushrooms and mushroom products!

About Quandary Lake Mushrooms

Quandary Lake Mushrooms is a women-and-minority-family-owned farm in Swepsonville, North Carolina, growing specialty mushrooms with a focus on flavor, nutrition, and sustainable local food. QLM also produces value-added products including mushroom powder and Herb & Walnut Mushroom Pâté.

QLM donates 5% of its profits to Benevolence Farm, supporting housing and employment opportunities for women impacted by the criminal justice system.

Presenters

Tamara Norris — Operations

Retired from UNC-Chapel Hill, Tamara manages QLM’s day-to-day operations and brings a background in developing initiatives to improve outcomes for North Carolina families.

Barbara Leach — Marketing & Product Development

Barbara has more than 30 years of experience in training, community building, and launching new ventures. She leads QLM’s marketing and product development and brings her expertise in Southern cuisine to the farm’s mushroom products.

This talk and tasting is part of the Harvest Festival , which kicks off at noon. Join us for a day of harvest fun and specials!