Fall is an excellent time to find edible fungi in the forests and green spaces of the Northeast. This class introduces students to the “foolproof” fungi, distinctive mushrooms that are easy for beginners to identify. From the familiar to the unusual, we’ll explore edible species like oyster mushrooms, chicken of the woods, puffballs, beefsteak fungus, and chanterelles. We’ll also learn to recognize toxic and deadly look-alikes such as destroying angels, jack-o’-lanterns, and green-spored parasols. We will also talk about the pleasure of eating fungi, how to prepare them, their use in different cultures, and best practices for safe and conscientious foraging.