The picture above was snapped a few years ago from the inside of a wild mushroom delivery van at dawn as it hustled several hundred pounds of Oregon chanterelles from Newark International Airport to the finest restaurants in Manhattan and Brooklyn. You can't research North America's fast-and-loose wild mushroom trade and not visit the most fabled eateries on the continent, where fungi have been elevated to a place among the top ingredients in a chef's pantry. I write about my time in New York in a chapter titled "Ingredients as Art," a phrase borrowed from Sam Sifton's 4-star review of Del Posto in The New York Times. President Obama happened to be in town to light the Christmas tree at Rockefeller Center, and Occupy Wall Street protesters had just been evicted from Zuccotti Park. As always, electricity was in the air.
If you're in the New York area and you're curious about the wild mushroom trail—and the colorful characters who make their living on this itinerant, informal circuit—then come on by, have a beer, and stay for the presentation. I'll be showing slides and talking about the book.
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