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Consequences (often yummy) when fungi battle for wood June 1

Consequences (often yummy) when fungi battle for wood June 1
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  • Consequences (often yummy) when fungi battle for wood June 1

    Post #1 - May 5th, 2015, 12:36 pm
    Post #1 - May 5th, 2015, 12:36 pm Post #1 - May 5th, 2015, 12:36 pm
    Illinois Mycological Association

    Glory and consequences (often yummy) when fungi battle for wood.
    Jonathan Schilling
    Associate Professor at University of Minnesota

    June 1, 2015 at 7:30 pm @ Kendall College

    Wood-degrading fungi cause problems in lumber,
    are pathogens in trees, and are increasingly being studied for
    biotechnology. They also recycle the carbon in forest wood, where 80% of
    Earth's biotic carbon is stored. These diverse lineages of fungi have
    adopted distinct ways of making energy from wood carbon, and there are
    local and global consequences to their varied 'lifestyles.' My talk will
    introduce these unique characters of forests along with their mechanisms
    for colonizing and metabolizing wood. It will be a presentation with
    many of my own photographs.


    Jonathan Schilling
    Associate Professor at University of Minnesota
    http://www.bbe.umn.edu/people/faculty/jonathanschilling

    Areas of Interest
    Wood-degrading microbes are uniquely adapted to metabolize carbon from
    recalcitrant, nitrogen-poor lignocellulose. These organisms, principally
    basidiomycetous fungi, are managed pests in the built environment;
    however, they play a vital role in forest biogeochemistry, and their
    mechanisms offer commercial potential in biofuels, bioplastics, and
    bioremediation. My research therefore aims to better characterize the
    mechanisms of wood biodegradation and to apply this information to wood
    preservation, forest management, and ‘green’ biotechnology.


    IMA MEETING LOCATION

    Kendall College- School of Culinary Arts
    900 N. North Branch Street, Chicago, IL 60642
    (Located just north of W. Chicago Ave. at Halsted St.)


    PARKING AND ENTERING THE BUILDING:

    • There is free parking on the north side of the school-NOT in the front of the school.
    • You will need to pass security as you enter the building.
    • Our meeting room may be subject to change. Please ask about the room number as you enter.


    DETAILED DIRECTION TO KENDALL COLLEGE:

    http://www.kendall.edu/about/directions-to-campus

    http://www.illinoismyco.org/home

    The IMA is comprised of mycologists and laypeople from all walks of life who share a common interest in the study of mushrooms. Individual members often have specific areas of interest and expertise, including mushroom foraging, taxonomy, cultivation, mycoremediation, mycorrhizas, medical mycology, yeasts, lichens, food spoilage, fermented foods, plant diseases, symbioses with animals, and edible, poisonous, and entheogenic fungi.

    If you are new to mushrooming, joining a mushroom club will give you the opportunity to learn about the fungal diversity found during the annual cycle in Chicagoland and how to identify species properly and safely. Whether you're an experienced mycophile or are new to the Kingdom of Fungi, we welcome your knowledge and companionship.

    For non-IMA-members, there is a $5 suggested donation to attend our lecture series events. No one will be turned away for lack of funds. Please join us! Membership in the IMA is only $20 per year and includes participation in our monthly members-only forays. While our lecture series is open to the public, forays into the woods are limited to members only. This is because the IMA is a scientific and educational nonprofit that holds a scientific collector's permit to pick wild mushrooms for research and education. That's why only club members can come on forays. Club members also receive a great digital monthly newsletter with articles, recipes, research, art and information on additional events. You can become an IMA member at any IMA lecture series event, or by clicking herehttp://www.illinoismyco.org/home
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

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