About Fungi Eater
Meet The Author
Hi, I’m Thomas J Volk, founder of Fungi Eater
I’ve spent over a decade immersed in the world of fungi—researching, foraging, growing, and experimenting with mushrooms in every way imaginable.
I’ve brewed hundreds of batches of mushroom coffee, cultivated oyster mushrooms on my city balcony, and dug deep into the science of mycoremediation and medicinal fungi.
A Personal Journey to the Forest
I wasn’t always a fungi eater. My early connection to nature was patchy — more backyard than backwoods, more supermarket than soil. But the world has its way of nudging you toward what you need. For me, that came through exhaustion. A kind of burnout that made every screen, deadline, and city sidewalk feel like a hollow echo.
So I started walking. Not to get anywhere in particular, but to slow down. I learned how to be quiet in wild places — not just with my voice, but with my expectations. That’s when mushrooms showed up.
What began as fascination quickly turned into a full-blown practice. I studied, I foraged, I cooked. I made mistakes. I learned which mushrooms could nourish and which ones demanded respect. I wasn’t looking for a new lifestyle. But I found one.
Today, mushrooms are more than ingredients or identification challenges — they are teachers. They’ve shown me how to be patient, how to look closer, how to be part of a living system instead of just an observer of it.
What Fungi Eater Stands For
Fungi Eater was born from a simple idea: that mushrooms are for everyone — not just the mycologists, chefs, or survivalists. This site is a bridge between the wild and the everyday kitchen, the curious mind and the forest floor.
This isn’t a place for hype or hollow claims. Here, you’ll find:
Real experiences with edible wild mushrooms — both triumphs and near-misses.
Honest, approachable knowledge about foraging, cooking, and using fungi.
A deep respect for ecology and the cultures that have long known what the Western world is only now rediscovering.
I created Fungi Eater not as an expert looking down, but as a practitioner looking across — to fellow explorers, cooks, and caretakers of the natural world. My aim is to make mushrooms feel less mysterious and more meaningful.
Because once you see them — really see them — you can’t unsee how alive the world is.
Our Core Themes
At Fungi Eater, everything is built around three intersecting worlds: wild food, everyday flavor, and mindful connection with fungi. Each section of this site reflects a part of that broader ecosystem — practical, rooted in experience, and meant to be applied, not just admired.
Foraging & Identification
Mushroom foraging is part skill, part mindset. It’s not just about spotting the right cap or gill — it’s about learning to read a landscape, understanding when and where mushrooms thrive, and approaching the practice with caution, patience, and deep respect.
Here, I break down:
Seasonally relevant foraging tips
Habitat cues and species behavior
Responsible harvesting ethics and legal considerations
Field-focused ID guides that help build confidence without overwhelm
You won’t find overwhelming taxonomy or cryptic keys here — just usable, field-tested knowledge you can take into the woods today.
Culinary Mycology
Cooking with mushrooms isn’t just about sautéing. It’s about honoring their individuality. Some fungi need fat and flame; others prefer low-and-slow infusions. I explore the culinary potential of wild and cultivated mushrooms through:
Recipes that elevate (not mask) their flavor and texture
Pairings that respect seasonality and tradition
Techniques that highlight what makes fungi distinct — from umami depth to chew and aroma
Whether it’s chanterelle pasta or a lion’s mane “pulled pork” sandwich, the kitchen is where fungi become fully alive.
Functional Fungi
Beyond flavor, mushrooms hold centuries of medicinal and adaptogenic tradition. But I approach this space with care — not as a wellness influencer, but as someone deeply curious and cautious.
Here, I share:
Practical ways to use mushrooms in teas, tinctures, and coffees
Insight into compounds like beta-glucans and terpenoids — and what they actually do
Balanced views on functional claims, backed by research where relevant
No overpromising. Just honest engagement with fungi as functional foods — and invitations to explore them safely, deliciously, and mindfully.
Who This is For (And Who It’s Not)
If you’re someone who:
Feels a pull toward the woods or farmer’s market stalls
Loves cooking from scratch with ingredients that tell a story
Is curious about nature but doesn’t want to get lost in jargon or gatekeeping
Wants to build a relationship with fungi that’s respectful, rooted, and real
Then you’re in the right place.
Fungi Eater isn’t a survivalist blog, a supplement funnel, or a bot-written recipe farm. It’s for people who want to slow down, look closer, and rewild their senses — even if just one mushroom at a time.
How Content is Created on Fungi Eater
Who writes the content?
Every article, recipe, and guide is written by me — a real human with real hands in the soil and mushrooms in the pan. I don’t outsource to ghostwriters or use AI-generated filler. The voice you read here comes from personal experience, fieldwork, and ongoing learning.
Are your mushroom IDs and tips safe to follow?
I write with accuracy and caution in mind. Foraging content is based on firsthand observation, reputable field guides, and peer-reviewed sources when needed. That said, always cross-reference before consuming wild fungi — no blog, including this one, should be your sole source.
What’s your stance on mushroom health claims?
I approach functional fungi (like lion’s mane, reishi, cordyceps) with curiosity but a healthy level of skepticism. If I mention potential benefits, they’re grounded in traditional use, scientific research where relevant, and real-life experience — never hype or marketing spin.
Why don’t you post more frequently?
Because fungi grow on their own time — and so does trustworthy writing. I publish slowly and seasonally, focusing on depth, not volume. Every post is crafted to be useful, clear, and relevant for years, not just weeks.
Do you credit cultural or ecological sources?
Yes. Wherever possible, I acknowledge Indigenous knowledge systems, scientific research, and traditional practices that inform modern mycology. Mushrooms don’t exist in a vacuum — and neither should our understanding of them.