Eugenia BoneEugenia Bone

I’ve been a food and science writer for decades, and my main thing is the invisible edible world. My writing has appeared in many anthologies, magazines, and newspapers, including The Wall Street Journal, where I frequently book review.  I’m a member of the American Society of Science Writers, former president of the New York Mycological Society, and I teach mycophaghy and the biology of psychedelic mushrooms at the New York Botanical Gardens (no samples). I’m author or co-author of eight books on food and biology, most recently, the Fantastic Fungi Community Cookbook and I’ve been nominated for a variety of awards, including a James Beard Award. I’ve been on loads of radio shows and podcasts. Check out the BBC series Fungi: The New Frontier https://www.bbc.co.uk/programmes/m00132xm I lecture often about mushrooms and microbes and food preservation. If you’ve seen the documentary Fantastic Fungi (2019), or the Netflix children’s show Waffles + Mochi (the mushroom episode), I’m the one talking about eating mushrooms.