On Aug. 8-10, mushroom enthusiasts from around the country will gather to celebrate the world of mycology at the 16th annual Eagle Mushroom and Wild Food Festival (EMWF). Happening at the Brush Creek Pavilion in Eagle, the immersive experience will include hands-on workshops, keynote presentations, expert guided forays, live music by Sweet Jessup & The Dirty Buckets and more — all to intertwine the wonders of nature with the sanctity of community.
This year, Carbondalian Hamilton Pevec has been named the festival’s new executive director and president. Pevec, who has been involved with the Beyul and Telluride mushroom festivals, is introducing the theme of “Renewal and Stewardship” to elevate EMWF.
“I’m trying to renew this event and give it some fire,” said Pevec, who is also the president of the Western Colorado Mycological Association. “Because of the current political climate and the dismantling of our public servants and services, it’s up to us to become more responsible in our stewardship of public lands. Foragers, conservations, anglers and anyone interested in wild food has a vested interest in stepping up their stewardship and protecting our natural forests.”
With this intention, the festival’s offerings will orient around academic and culinary experiences. Notably, a lecture series including esteemed mycologists Britt A. Bunyard, Gabrielle Cerberville and Pevec will top the weekend’s schedule. Bunyard is a scientific author who founded FUNGI Magazine and serves as its editor. Cerberville, a multidimensional mycologist, is currently pursuing her Ph.D. at the University of Virginia in music composition and computer technologies. She is also the creator of @chaoticforager where she shares edible plant and funga wisdom with millions of viewers.
While Pevec will provide insight on medicinal mushrooms, Cerberville, who focuses on mycophagy (consuming mushrooms), will speak about mushroom cooking and preservation, including fermentation and canning.
“There are so many really cool ways to cook and preserve mushrooms beyond freezing and drying,” said Cerberville. “Food is a wonderful way to be creative. One of my professors at Butler University, Frank Felice, was an Italian chef and really convinced me that cooking is like composing because you have to think about how the dish is going to unfold.”
Cerberville, who is launching her book “Gathered: On Foraging, Feasting, and the Seasonal Life” in October, will also be one of many expert guides for the festival’s permitted forays through National Forest land. Following the forays, the Fungal Diversity Survey will be at the Mushroom ID tent where attendees can bring their specimens and upload them to the iNaturalist app, a global database for flora, fauna and funga.
“We’re going to document maybe 200 or 300 species, and maybe one or two of those are previously undescribed,” said Pevec. “Everytime you go on a mushroom hunt, the possibility of making a new discovery or making a contribution to science is a real thing.”
Continuing with the academic intention, respected mycologist Michael Heim will lead an introductory cultivation workshop. Aspiring cultivators will obtain practical guidance on growing gourmet and medicinal mushrooms at home or on a small scale.
The joy of dining on wild food will take center stage as an eclectic array of culinary events will provide meaningful nourishment throughout the weekend. For the experiential, Chef Michael Connolly will lead a wild food cooking and tasting workshop; while foodies can delight in a family-friendly pizza party and/or an exquisite four course, wine pairing dinner for adults by Chef Kevin Nelson of Wild Sage. The menu, specifically curated for EMWF, will showcase locally foraged and cultivated mushrooms.
As a filmmaker, Pevec is thrilled to host EMWF’s first annual Funga Film Festival. Dedicated to the work of Giuliana Furci, foundress and executive director of the Fungi Foundation (the world’s first non-governmental organization dedicated to fungal conservation), Pevec hand-selected films that will honor and platform the fungal scientists and storytellers.
Pevec said EMWF is meant to be a deeply immersive gathering. As a result, the schedule does not have any overlapping events and ticket prices (including an all-inclusive VIP package, a $50 general admission and à la carte options) will reflect options for everyone. Meg Kendell, EMWF’s foray master and vice president, emphasized that she hopes the festival will create an authentic and enriching experience for everyone, regardless of their mycological background.
“It’s important for people with zero experience to know that anyone can walk in and learn mushrooms,” said Kendell. “We can absolutely work with people on a beginner level. Everyone is welcome.”
Pevec credits the festival’s inspiring new developments to the commitment of a dedicated group of volunteers, including his brother, Lucien, and Kendell.
“I feel super grateful and fortunate to have connected with other people who are willing to step up and throw down for a community event,” Pevec concluded. “It takes passionate people to want to do these things so we can all get together and celebrate our mutual love for mushrooms.”
Head over to www.eaglemushroomfest.com to purchase tickets and learn more about the Eagle Mushroom and Wild Food Festival.