A fresh fruiting on a fallen branch in oak-hickory woods.
|User’s votes are weighted by their contribution to the site (log10 contribution). In addition, the user who created the observation gets an extra vote.|
|I’d Call It That||3.0||5.95||1||(AvidAmateur)|
sum(score * weight) /
(total weight + 1)
every time I see a crust:)
Well, not just us, but it can seem that way! I love all fungi for their beauty and artistic elements, and the interesting detective work necessary to find their “true names,” no matter if they are edible.
But I really didn’t fall for crusts until I took Tom Bruns’ and Karen Nakasome’s workshop at a NAMA foray … and dove deeply below the surface. It’s even better under a scope … way better, really, but then you need the ridiculously obscure and expensive lit to find your latin name.
Tom agrees with you, crusts just can’t get no respect. Their workshop title from 2012: “Crust Fungus Workshop: The Rodney Dangerfields of the Mushroom World!” He he.
A sense of humor (and a bit of self-deprecation) is important too.
beautiful and interesting, especially under a hand lens. Yet they are so highly underrated, just quietly going about their work and looking gorgeous while doing it:) It seems you and I, Debbie, are among the minority who truly admire them.
sometimes we forget to look for these.
Created: 2017-05-07 12:49:24 CDT (-0500)
Last modified: 2017-05-07 12:49:26 CDT (-0500)
Viewed: 63 times, last viewed: 2019-08-12 13:26:48 CDT (-0500)