On Thursday morning April 19th, I was at a four and a half hour open session with the Canadian Health Food Association (CHFA), with both the heads of the NHPD and the Food directorate. It was very informative, but more importantly, it was in an open forum, so I can talk about it. Most of
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Oyster mushroom (Hiratake, píng gū, 平菇) is a famous edible mushroom that has been eaten as a delicacy around the world for centuries. This mushroom lives up to its name, in that the taste and texture are similar to oysters. Most people find it is one of the tastiest of the normal mushrooms; adding
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Cordyceps, in its many forms, has been used since the 15th century in China and Tibet, while also being used by indigenous peoples around the world.1,2 I have seen it growing in diverse places like China and the Amazon. Its Chinese name dong chong xia cao literally means “winter bug, summer herb,” a reference to
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I was first introduced to Chaga (under another name), over a campfire talk by a Cree Elder from Northern Alberta, in the late 1980s. I was one of several instructors in a survival course on the lovely Kootenay Plains. We were gathered to put on a weeklong course on various primitive technologies that could be
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